Corn Maquechoux Salad With Crawfish Food

CRAWFISH CORN MAQUE CHOUX

Steps:

• 1. Melt butter in a skillet.
• 2. Add onions, bell pepper, garlic and crawfish tails. Saute.
• 3. Add tomatoes, and both cans of corn. Season with salt, pepper, and red pepper.
• 4. Cook uncovered on medium heat for about 30 minutes.
• 5. Great served as a side dish or served over rice as a main dish.

CAJUN CORN MAQUE CHOUX

Steps:

• 1. Cut the kernels off of the corn into a large bowl. Using the back of the knife, scrape the sweet corn milk from the cobs to extract about 3 tablespoons and add it to the bowl. Set aside.
• 2. Cook the bacon in a large skillet over medium heat until the fat renders and the bacon is crisp. Remove with a slotted spoon to a paper-towel-lined plate and set aside. Add the butter to the skillet and when melted, add the celery, bell peppers and onions. Season with salt and pepper and cook until the vegetables are soft, about 15 minutes. Add the milk, scallion whites, garlic, tomatoes and corn. Cook until thickened, 10 minutes.
• 3. Serve garnished with the scallion greens and reserved bacon.

CORN MAQUECHOUX SALAD WITH CRAWFISH

Steps:

• In a large bowl, combine corn, crawfish tail meat, celery, tomatoes, bell pepper and onions.
• In a smaller bowl, whisk together the olive oil, sugar, cider vinegar, salt, peppers and garlic powder.
• Let sit at least 30 minutes so sugar dissolves completely.
• Gently mix dressing into salad and combine thoroughly.

CAJUN CORN AND BACON MAQUE CHOUX

Steps:

• Cut corn off the cobs by thinly slicing across the tops of the kernels; place in a medium bowl. Cut across the kernels again to release milk from the corn, add milk to bowl. Set aside.
• Heat the oil in a large skillet over medium-high heat. Add onion and green pepper, cook until onion is transparent, about 5 to 8 minutes. Combine corn, tomatoes, and milk with the onion mixture. Reduce heat to medium low, and cook 20 minutes longer, stirring frequently to prevent sticking. Do not boil. Season with salt and cayenne pepper. Lower heat, cover skillet, and cook 5 to 10 minutes longer. Stir in green onions and bacon. Remove from heat and serve.

MAQUE CHOUX

Steps:

• Working with 1 corn cob at a time, set the ear of corn upright in a medium bowl. Shave the corn from the cob by slicing down the sides using the tip of a sharp chef's knife, holding the knife almost vertical. (This gives you neat tablets of corn that land squarely in the bowl and keeps the kernels from scattering all over the counter.) Using the back of the knife, scrape each cob to release all the nibs and the "milk" of the kernels into the bowl. Repeat with remaining ears of corn, then snap the cobs in half, and add them to the bowl.
• In a large, deep sauté pan, melt 3 tablespoons butter over medium heat until foaming. Add onion and celery, and season with 1 or 2 pinches of kosher salt. Stir constantly until softened and translucent but not browned, about 5 minutes.
• Add 2 tablespoons butter and the bell pepper, poblano and serrano, and stir constantly, adding another pinch of kosher salt, letting the butter melt and the peppers soften and become translucent, about 2 or 3 minutes. You will smell the peppers' sweetness and their mild capsaicin releasing.
• Add the final 3 tablespoons butter and the corn mixture from the bowl, cobs included, and another pinch of kosher salt. Stir constantly to coat with the butter and combine thoroughly.
• When everything starts to hiss and sound hot, but isn't cooking so hard as to take color, add 1/2 cup water and a healthy few grinds of black pepper, and cover the pan for a couple of minutes to steam/shallow braise the mixture.
• Remove the lid, and stir well, noticing the corn releasing its liquid and the kernels softening, and the cobs turning somewhat translucent, if however vague. You will notice a general softening and melding together. Return the lid, and let cook a few more minutes, noticing the water evaporating and the remaining liquid reducing and gaining some "body" and gloss. Discard the corn cobs, but do suck them before tossing - those buttery juices make a nice cook's treat.
• Taste for salt, and serve. It should be sweet, spicy, a bit wet and surprisingly complex, given the few ingredients and their ordinariness. If you want a smoky taste, add a good pinch of smoked paprika.

CORN MAQUE CHOUX

Steps:

• Melt butter in large skillet over medium-high heat. Add onion and sauté until translucent, about 5 minutes. Add bell pepper; sauté until beginning to soften, about 3 minutes. Add corn; sauté 2 minutes. Add cream, thyme, and 1/2 teaspoon hot pepper sauce. Simmer until sauce thickens, about 5 minutes. Mix in green onion, parsley, and basil. Season to taste with coarse salt, pepper, and more hot pepper sauce, if desired.

CRAWFISH CORN MAQUE CHOUX

Steps:

• Place the corn in a food processor or blender and process until the kernels are chopped and resemble cream-style corn. Set aside.
• In a large Dutch oven over high heat, melt the margarine.
• Add the onions, bell pepper, and celery and saute for 10 minutes, stirring frequently.
• Reduce the heat to medium and stir in the corn, milk, and stock.
• Cook, stirring frequently, for 15 minutes.
• Spray the inside of a large skillet with nonstick spray and place over high heat.
• Add the crawfish, green onions, salt and pepper.
• Saute for 5 minutes, then add the corn mixture.
• Simmer, covered, for 10 minutes, stirring often to prevent burning.

CRAWFISH AND CORN MAQUE CHOUX

Steps:

• Thaw corn if frozen. Heat butter in medium saucepot. Add corn and saute for 2 minutes.
• Add chicken stock, onion, bell pepper, celery and tomatoes with chiles. Turn heat up and cook until all of chicken stock has evaporated.
• Add garlic, Creole Seasoning, salt and heavy cream. Bring to a boil.
• Add crawfish tails and simmer for 10 to 12 minutes until cream starts to reduce and thicken.
• Add parsley and green onions. Serve with steamed white rice.