{"id":12179,"date":"2018-04-02T11:17:20","date_gmt":"2018-04-02T18:17:20","guid":{"rendered":"https:\/\/somimag.com\/?p=12179"},"modified":"2018-04-03T05:08:41","modified_gmt":"2018-04-03T12:08:41","slug":"the-chefs-table-wild-rice-vegetable-succotash","status":"publish","type":"post","link":"https:\/\/somimag.com\/the-chefs-table-wild-rice-vegetable-succotash\/","title":{"rendered":"THE CHEF\u2019S TABLE – Wild Rice & Vegetable Succotash"},"content":{"rendered":"<\/a>

RECIPES OF SIGNATURE DISHES PREPARED BY OUR AREA CHEFS.\u00a0<\/b><\/h2>\n

<\/b><\/p>\n

CHEF<\/b> Brendan Conner
\nRESTAURANT<\/b> Whisk Gourmet Food + Catering
\nFACTS<\/b> Executive Chef Brendan of Whisk<\/i><\/b> prepares\u00a0\u201cmodern\u00a0 American with a southern influence.\u201d\u00a0<\/i>At age 36 he has already logged 20 years in the\u00a0kitchen and favors and excels in South Carolina\u00a0<\/i>and excels in South Carolina \u201clow-country\u201d cuisine.<\/i><\/p>\n

<\/b><\/b><\/h2>\n

Wild Rice & Vegetable Succotash<\/b><\/h2>\n

INGREDIENTS:\u00a0<\/b>1\/4 cup of:
\ncorn kernels
\nchopped shallots
\nsliced green beans
\nsliced okra
\njulienne red pepper
\n1 tsp garlic
\n1 tbsp butter
\n1 cup wild rice (cooked)
\nsalt
\npepper
\nwater or
\npreferably vegetable stock<\/p>\n

PROCEDURE:\u00a0<\/b>In small sautee pan:
\nheat oil until shimmering
\nadd 1\/4 c cup chopped shallots; sautee
\nunti translucent
\nadd 2 large quartered cremini
\nadd 1\/4 cup corn kernels
\nadd sliced green beans, okra & red peppers
\nadd add 1\/3 cup cooked wild rice
\nsautee 1 minute
\nadd pinch garlic and sautee.
\nadd 1 TABLESPOON BUTTER
\nseason with to taste with salt and pepper
\nadd 2-3 oz water or stock and reduce
\nTASTE FOR SALT AND PEPPER<\/p>\n

Serves 4 small portions.\u00a0Serve with any white meat, fish or pork.<\/p>\n","protected":false},"excerpt":{"rendered":"

RECIPES OF SIGNATURE DISHES PREPARED BY OUR AREA CHEFS.\u00a0 CHEF Brendan Conner RESTAURANT Whisk Gourmet Food + Catering FACTS Executive Chef Brendan of Whisk prepares\u00a0\u201cmodern\u00a0 American with a southern influence.\u201d\u00a0At age 36 he has already logged 20 years in the\u00a0kitchen and favors and excels in South Carolina\u00a0and excels in South Carolina \u201clow-country\u201d cuisine. Wild Rice<\/p>\n

Read More<\/a><\/div>\n","protected":false},"author":5,"featured_media":12188,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[266,19,1,262],"tags":[],"acf":[],"_links":{"self":[{"href":"https:\/\/somimag.com\/wp-json\/wp\/v2\/posts\/12179"}],"collection":[{"href":"https:\/\/somimag.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/somimag.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/somimag.com\/wp-json\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/somimag.com\/wp-json\/wp\/v2\/comments?post=12179"}],"version-history":[{"count":0,"href":"https:\/\/somimag.com\/wp-json\/wp\/v2\/posts\/12179\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/somimag.com\/wp-json\/wp\/v2\/media\/12188"}],"wp:attachment":[{"href":"https:\/\/somimag.com\/wp-json\/wp\/v2\/media?parent=12179"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/somimag.com\/wp-json\/wp\/v2\/categories?post=12179"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/somimag.com\/wp-json\/wp\/v2\/tags?post=12179"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}