This is an amazing and versatile dish. The recipe comes from my friend Yvonne who fashioned it after a dish she ate in a restaurant. I was pleasantly surprised at the slight sweetness, a perfect accompaniment to grilled or pan seared fish. This recipe makes 4 servings and could easily go with just about any protein.
2 medium shallots, diced
1 leek or 2 bunches of green onions, diced
1/2 red, yellow, or orange pepper, diced
2 cloves garlic, diced
a cup seeded and skinned tomato, diced
2 cups corn
1 cup peas, lima beans, carrots (all or one)
1 (11 oz) can mandarin oranges, chopped and liquid saved
1 cup vegetable broth
1/2 cup sherry
1 T cold butter, diced
salt and pepper, to taste
dash of sugar
1 T butter and EVOO
1. In a large skillet put the T of butter and olive oil on low heat. When butter is melted add shallots, leeks, peppers, garlic, salt, pepper, and dash of sugar. Cook on low for about 5 minutes.
2. Add the corn, oranges, tomatoes, and peas. Simmer another 5 minutes.
3. Turn up the heat to medium to medium-high, but stir the veggies so they don’t stick and burn. When the pan is hot add the sherry. It should sizzle when you put it in the pan.
4. Add broth and reserved orange juice; cook until reduced by half. Salt and pepper to taste.
5. Take off burner and add cold butter, stirring to incorporate.
Serve and enjoy!