Entertaining with Chef Eddie
Maque
Choux
Well,
we just finished a dramatic night race at The
Kentucky Speedway which means we did a dinner service. We
served Cajun food this week for the race menu and after the heat
and humidity of the weekend I think it was a good choice.
The side dish we served is called Maque Choux
and it is a spice sweet dish that is good for any meal of the
day. Maque Choux is the type of dish that just welcomes personalization.
For dinner I added spicy smoked Cajun Sausage, but any meat or
even potatoes if you are using it for breakfast would work. It
also is a good dish because it can be made ahead of time and reheats
well.
Try this dish - I know you will like and have some fun with
it!
Maque
choux (printable)
8 - whole ears of fresh corn
1-2 cups Frozen Corn
1 - chopped onion
1/2 chopped bell pepper
1 stalk diced celery
Handful of chopped green onions
1 cup (about) Hickory Smoked or Peppered Bacon, cubed
1 tbs. bacon grease or cooking oil
1 lg., very ripe homegrown tomato - peeled and cut up
[Sub.] 1 can stewed tomatoes
Salt & Pepper to taste
Shuck and clean corn. Get a bowl. Use a sharp knife to remove
corn from cobs by cutting part way then make a second pass. Flip
the knife edge to the dull side and scrape the cob to remove the
corn milk.
In a saucepan cook onion and salt meat until lightly brown.
Add bell pepper and celery and sauté till soft. Add corn
and tomato, cover, and smother about 30 minutes. Add seasonings
and green onions; cover and simmer on low about 10 minutes. Taste
and re-season.
