Individual Macque Choux Pudding Food

EASY MAQUE CHOUX

Steps:

• In a large skillet or dutch oven, melt the bacon grease or butter over medium heat. Add the oninon and peppers and cook until they are tender - about 5 minutes. Add the garlic and cook, sitrring frequently, for 1 minute.
• Add the corn, tomatoes, and heavy cream and stir to combine. Add the salt and reduce the heat to a low simmer. Cook, uncovered, for 15 to 20 minutes or until the corn is cooked through and most of the liquid had evaporated. Adjust seasoning to taste, adding Creole seasoning, if desired. Allow to rest about 5 minutes to allow the mixture to thicken before serving.

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.

SUNNY'S SWEET QUICK KENNER MAQUE CHOUX

Steps:

• In a large pan with straight sides, add the bacon and cook over medium heat, rendering the fat until crispy, about 8 minutes. Add the onions, celery, bell pepper, butter and salt and pepper to taste. Cook, stirring, until the veggies are tender, 5 to 7 minutes.
• Add the tomatoes, garlic, corn and chicken stock. Stir and bring to a low simmer, then cook until everything is tender, 3 to 4 minutes. Stir in the yogurt and a generous amount of black pepper, more salt and cayenne pepper.
• Transfer to a platter and serve.

KICKED UP CORN MAQUE CHOUX

Steps:

• Melt the butter in a large skillet or saute pan over medium-high heat. Add the corn, onions, bell peppers, jalapeno, Essence, and salt, and cook, stirring, until soft, for 10 minutes. Add the cream and cook for 2 minutes.
• Remove from the heat and serve hot.
• Combine all ingredients thoroughly and store in an airtight jar or container.
• Recipe from New New Orleans Cooking by Emeril Lagasse and Jessie Tirsch, Published by William and Morrow, 1993.

TASSO MAQUE CHOUX

Steps:

• In a large saute pan, over medium heat, add the oil. When the oil is hot, add the Tasso and saute for 2 to 3 minutes. Add the corn, onions and bell peppers. Season with salt and cayenne pepper. Saute for about 10 minutes. Add the tomatoes and simmer, stirring occasionally, for 15 to 18 minutes, or until the corn is tender. Add the cream, stir, and remove from the heat.

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.

VEGETARIAN MAQUE CHOUX

Steps:

• Remove the husks from corn; scrub with a stiff brush to remove silks.
• Rinse.
• Use a sharp knife to remove corn from cobs, cutting two-thirds of the way to the cob.
• Scrape cobs with a dull edge of a knife.
• (You should have about 4 cups.) In a 3-quart saucepan, cook onion and green pepper in butter or margarine about 5 minutes or until tender.
• Stir in corn, tomato, salt, black pepper, and red pepper.
• Cover and cook over low heat about 20 minutes or until corn is tender.
• Season to taste.
• Enjoy!
• Makes 6 side-dish servings.

RACHAEL RAY'S AVOCADOS WITH CREAMY MAQUE CHOUX

Steps:

• Heat a skillet over moderate heat.
• Add the olive oil, onion, jalapeno and bell pepper, and saute 2 or 3 minutes.
• Working on a plate to catch the milky juices, scrape corn off the cob.
• Break up kernels and pour into the skillet.
• Combine with peppers and onions.
• Season with sugar, cayenne and salt.
• When mixture bubbles, reduce heat to a simmer.
• Cut butter into pieces, stir into corn mixture, and simmer until creamy, 5 to 7 minutes.
• Cut the avocados in half lengthwise and remove the pits.
• Squeeze lime over the avocados to keep them from browning and season with a little coarse salt.
• Fill the avocado with maque choux, allowing the corn to spill down and over the sides.
• The ripe avocado is spooned away from its skin with bites of creamy, warm corn and peppers.
• Great served with tilapia, or other fresh fish.

MAQUE CHOUX

Steps:

• Saute the onion, bell pepper, garlic, and jalapeno pepper in hot oil in a Dutch oven over medium-high heat 10 minutes or until tender.
• Stir in corn, tomatoes, and Creole seasoning; reduce heat to low.
• Cover and cook 10 minutes, stirring occasionally.

PORK CHOPS WITH ANDOUILLE-PECAN STUFFING

Steps:

• Heat 2 tablespoons olive oil in a large saute pan over medium heat. Add the onion and garlic, and cook until they begin to soften, about 3 minutes. Add the celery and carrot, and cook until tender, about 3 minutes. Add the sausage, and cook until lightly browned, about 5 minutes. Transfer to a bowl, and stir in the pecans, bread crumbs, thyme, parsley, salt, black pepper, and cayenne; set aside to cool.
• Preheat oven to 350 degrees. With a sharp paring knife, make a horizontal incision along side of each chop; cut a deep, wide pocket in the chop. Fill the pork chops with stuffing; gently press pork chops to pack and secure stuffing.
• Heat the remaining tablespoon olive oil in a large, heavy, ovenproof skillet (preferably cast iron) over medium-high heat until just starting to smoke. Saute the pork chops, in batches if necessary, until browned, about 2 minutes per side. Transfer the pork chops to a roasting pan large enough to hold all of them; bake until cooked through, about 20 minutes.

INDIVIDUAL MACQUE CHOUX PUDDING

Steps:

• Preheat oven to 350 degrees. Butter six 8-ounce ramekins; dust with bread crumbs; set aside. In a bowl, combine corn, onion, pepper, tomato, eggs, and cheese. In a second bowl, mix flour, cornmeal, sugar, salt, pepper, and cayenne. Add to egg mixture; combine. Stir in cream and butter. Pour into ramekins. Place in a baking pan; add water halfway up ramekins. Bake until golden brown and a cake tester inserted in center comes out clean, 40 to 50 minutes. Cool slightly; serve in ramekins or unmold.