Early Summer Succotash with Grilled Shrimp, Cheddar Grits, and Sundried Tomato Jam
Chef Julie Selonke
Oakland Community College
Julie Selonke was born and raised in Wichita, Kansas. Her passion for food was first developed in the most influential of all kitchens – a Grandmother’s.
She decided to become a chef because of the great pleasure realized when working with a team to make a diner’s experience special.
Julie served eight years of attentive understudy with Chef Brian Walsh who gave her first role in a professional kitchen at the prestigious Oakland Hills Country Club. At Oakland Hills Julie quickly became an asset by emulating Chef Walsh’s many great qualities; his eye for perfection, his talented palate and effective leadership methods.
Julie also trained under the James Beard Award-winning Chef Takashi Yagahashi at Tribute Restaurant, then heralded as “The Finest in Detroit” by the New York Times.
Following three years as private chef for a prominent businessperson Julie began instruction at her alma mater Oakland Community College in 2011, now teaching the full gamut of Culinary, Management and Leadership courses while Program Coordinator for the last five years. Here she is proudest of helping budding chefs realize that with hard work, dedication, and determination they have the potential to be successful and make positive change in their community.
With CEC status achieved in 2014, Julie is now in pursuit of other certifications including Certified Culinary Educator. Intent on increasing her skill and evolving into a strong chef leader and instructor, Julie undertook a rigorous two-year training program with the Galileo Teacher Leadership Consortium and attended CAFE Deans and Directors along with numerous other professional development courses.
Julie proudly sits on multiple advisory boards for local Culinary Tech High Schools.
Julie is most exhilarated running one of the two Culinary Studies restaurants on campus, working with our award-winning student culinary team and serving as judge and organizer for SkillsUSA competitions.
INGREDIENTS: Early Summer Succotash
- 2 Tbsp. Olive Oil
- ½ cup Red onion, small dice
- 1 clove of garlic, minced
- ½ cup red bell pepper, small dice
- 3 cups Michigan asparagus, 1 in. pieces
- 1 cup Michigan Morels, stem removed, 1 in. pieces
- 1 cup Michigan Shitake, stem removed, julienne (reserve mushroom stems to fortify future stock in freezer)
- 1 cup Michigan Fava Beans, shucked and blanched and shocked for 2 minutes to remove skin (buy frozen for ease, may substitute lima or edamame)
- 1 Tbsp. Tarragon, fresh, roughly chop
- 1 Tbsp. Basil, fresh, roughly chopped
- 1 Tsp. Thyme, fresh, roughly chopped
- Salt & Pepper to taste
- 1 ½ lbs. Shrimp, peeled and deveined 16/20 size
INGREDIENTS: Charred Green Onion Marinade
- 2 Bunches green onion
- ½ bunch parsley
- 1 Tbsp. Olive oil
- 2 Tbsp. Lemon juice, freshly squeezed
- 1 Tbsp. Red wine vinegar
- 1 Tsp. Black pepper, ground
INGREDIENTS: Sundried Tomato Jam
- 2 cups Sundried tomatoes, mince or julienne
- 2 Tbsp. Olive oil (brown)
- 1 cup Onion, small dice
- 2 cloves Garlic, minced
- 3 Tbsp. Sugar
- ⅓ cup Red wine vinegar
- 1 ½ cup water
- 1 Tbsp. Thyme, fresh
- KSM to taste
INGREDIENTS: Creamy Cheddar Grits
- 1 Tsp. Olive oil
- ½ cup Onion or shallot, fine mince
- 1 clove Garlic, minced
- 2 Tbsp. Heavy whipping cream
- 3 cups Chicken stock
- ¾ cup Old Fashioned Grits
- 2 Tbs. Whole butter
- ½ cup sharp cheddar cheese, shredded
- Salt and pepper to taste
Succotash: Succotash is traditionally made with corn and lima beans… we have taken artistic seasonal liberties. Feel free to supplement your favorite Michigan in-season vegetables
- Wash vegetables thoroughly
- In sauté pan add olive oil in pan preheated with medium heat. Add onion and sauté until lightly golden, add garlic and continue to cook 1 minute.
- Add bell pepper, asparagus, and morels. Turn up head to medium high and cook until vegetables are tender, but al dente.
- Add fava beans and continue to cook until items are hot.
- Add fresh herbs and season to taste.
Charred Green Onion Marinade:
- Wash onions thoroughly, shake off excess water. Lightly char onions on grill or in pan. Cool.
- Wash parsley thoroughly then pick leaves from stems.
- In blender or food processor add all ingredients, and pulse until mixture is slightly pureed.
- Add peeled and deveined shrimp to marinade no sooner than two hours before cooking.
- Preheat grill. Grill shrimp just until no grey raw center remains
Sundried Tomato Jam:
- In sauce pan sauté onions in olive oil and cook until lightly golden. Add garlic and sweat for one or two minutes. Add the sundried tomatoes, sugar, vinegar, water, water, thyme, salt, and pepper. Bring the liquid to a boil, reduce the heat, and simmer, covered, for 30 minutes.
- Remove the cover and continue simmering until liquid is reduced and the mixture is the consistency of jam, about 5 to 10 more minutes. (Careful not to scorch as liquid evaporates)
P.S. You may use vegetable stock or chicken stock instead of water. Mixture freezes beautifully
- Place the cream, chicken stock into a large, heavy-bottomed pot over medium-high heat and bring to a soft boil.
- In small sauté pan add olive oil, onion and sweat until lightly golden, add garlic and continue cooking for another couple minutes. Add to liquid pot.
- Slowly and gradually add the grits to liquid pot while continually whisking. Once all the grits have been incorporated, decrease the heat to low and cover. Remove lid and whisk frequently, every 3 to 4 minutes, to prevent grits from sticking or forming lumps; make sure to get into corners of pot when whisking. Cook for 20 to 25 minutes or until mixture is creamy. Mix should be slightly loose – add chicken stock or water at this point to adjust to creamy consistency.
- To finish: ensure mix is HOT, then off heat add pepper and butter, and whisk to combine. Once the butter is melted, whisk in cheese.
P.S. You may use all vegetable stock or water if you wish. You may also substitute cornmeal or polenta for grits.
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