The Drake Hotel is a ‘Certified Good Food Fighter’
Last week, at the Canadian National Exhibition Celebrity Stage, The Drake Hotel’s Anthony Rose presented a cooking demonstration where he prepared a delicious Late Summer Succotash, served with Roasted Chicken and his “Green Goddess” sauce. This week we were able to convince Chef Rose to divulge the secrets behind his delicious Succotash.
2 litres – Fresh cooked or canned Cranberry beans (A good substitution are white beans)
1 litre – Corn kernels (uncooked)
1 litre – Cherry tomatoes (halved)
1 litre – Hot or sweet peppers (diced)
1 bunch – Tarragon (chopped)
¼ bunch – Parsley (chopped)
1 bunch – Scallions (sliced thinly)
1 bunch – (Chives sliced)
Goodly amount – Extra Virgin Olive Oil
Salt and pepper
3-4 jigs of a good hot sauce
Just a little – Apple cider vinegar
Chef Rose’s instructions for assembly: “Mix it all together and let sit a little to get sexy before eating”
thanks I will make your recipe this week-end
Can I also get avocoda recipe