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Video: Delicious dishes for newlyweds

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    >> this morning in "today's kitchen," what's for dinner? easy seafood succotash. first comes love, then marriage and then gourmet cooking in your own kitchen. james and brooke are married and authors of "just married & cooking." let's talk about your story. you met a long time ago when you were just 10 years old.

    >> we met at church camp.

    >> and you didn't see each other for a long time. you went to a dance with his friend.

    >> at 10 she had no interest in me. luckily time wore on.

    >> he became a fabulous chef and i was interested.

    >> that's what it took.

    >> you learned from early on that cooking was a way to a girl's heart?

    >> that was one of the things that sucked me in as a teenager working in kitchens. all the girls in high school were impressed that i could cook. they wanted me to cook for them. i thought maybe it was something worth pursuing.

    >> lessons to all men watching. also for you, brooke. now that you have a child together, a new little girl , she's 2 years old. a lot of times early in the marriage it's tough to have time with each other.

    >> if we weren't in the kitchen together it would be rough. we get in there together. four hands are quicker than two and we have a hot fresh meal on the table every night.

    >> you're adding good things.

    >> this is a great quick and simple meals. succotash is farmer's market. whatever you have around works. corn and peas or beans are an important part. okra if it's available is wonderful. zucchini, tomatoes, whatever good fresh ingredients you can find at the farmer's market can go into the pot.

    >> are you adding salt, pepper, garlic?

    >> yep. we have shallots in there already.

    >> okay.

    >> we'll let those saute together, get tender.

    >> and these have sauteed a little bit. we can go ahead and add tomatoes.

    >> now, that is pretty.

    >> it's beautiful.

    >> love the color.

    >> fresh dill. lemon juice .

    >> dill is unusual but it has the greatest flavor in here. when the lemon and butter come together. then we have tons of great seafood.

    >> if you want to make it hertier, add fwul of seafood. we're from the gulf coast so we support gulf seafood. scallops, lobster. it's a down home dish with a fancy finish.

    >> you can put in all of them or one. if you want just crab, just lobster, just shrimp.

    >> the seafood is precooked?

    >> it is. because we are adding ones with different cooking times it ease easier. if it's just shrimp, throw it in raw and let them cook up.

    >> you just serve it with rice or something?

    >> a simple side. with all of the seafood in there it can be its own maeal or it's a great side dish without the fish in it.

    >> great for barbecues with memorial day coming up.

    >> and we like to have our treats before incident. you have great things to offer.

    >> these are awesome after-work apps.

    >> look at him!

    >> he gets in there. we have blue cheese apple walnut dip and feta tapenade. i love salty things. this is sun-dried tomatoes.

    >> hey, girls. you may want this. white wine margarita.

    >> ooh!

    >> now we're talking.

    >> mm.

    >> thank you.

    >> we created these. i love all the real housewives.

TODAY recipes
updated 5/10/2011 4:18:18 PM ET 2011-05-10T20:18:18

Recipe: Seafood succotash

Classic succotash is a thrifty cook's favorite side dish, made simply from a combination of corn and lima beans. But since we're familiar with this Southern staple, we decided to up the ante and add sweet chunks of shrimp, crab and scallops. To make the dish rich and bright, we finish it off with butter and lots of lemon juice and fresh dill.

  • 4 tablespoons unsalted butter, divided
  • 1 shallot, minced
  • 1 cup sweet corn, cut from the cob or frozen kernels
  • 1 cup okra, sliced
  • 2 cups cooked butterbeans, lima beans or black eyed peas, liquid reserved or canned*
  • 1 cup cherry tomatoes, halved
  • 1 1/2 tablespoons fresh dill, chopped
  • 1/2 - 1 lb. lobster, shrimp, crabmeat and/or scallops, cooked and cut into bits (optional)
  • Juice of 1/2 lemon
  • Tabasco, or other hot sauce

In a large saute pan, melt two tablespoons butter over a medium flame and add the shallots. Cook gently, without browning for 2-3 minutes. Add the corn and saute 3-4 minutes, still over a medium flame. If the pan seems dry, add 1/4 cup water. Season well with salt and pepper.

Add the okra, butterbeans and 1 cup of the bean liquid (you can make up the difference with water if you need to). Bring this mixture to a simmer and cook until the okra is tender, about 3 minutes more. To finish, stir in the tomatoes, dill, seafood, lemon, hot sauce and remaining butter. 

Taste for seasoning adding salt, pepper or more lemon as necessary.

*Canned beans are an acceptable substitute for fresh-cooked beans. Be sure to rinse them well before adding to the pot and use chicken stock, vegetable broth or water in place of the bean's canned liquid.

Serving Size

Serves 6

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