Tasso Maque Choux Food

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CAJUN TASSO CORN MAQUE CHOUX WITH GRILLED SHRIMP



Cajun Tasso Corn Maque Choux with Grilled Shrimp image

Provided by Jay Ducote

Categories     side-dish

Time 2h30m

Yield 50 servings

Number Of Ingredients 21

8 ears corn
1/4 cup olive oil, plus more for drizzling
Kosher salt and freshly ground black pepper
2 pounds Tasso ham
Canola oil, for cooking
8 cloves garlic, minced
4 stalks celery, diced
2 jalepenos, diced
2 medium yellow onions, diced
1 large red bell pepper, diced
2 cups white wine
3 dried bay leaves
1 tablespoon fresh thyme
2 teaspoons red pepper flakes
1 tablespoon paprika, plus 2 teaspoons
3 teaspoons cayenne pepper
3 teaspoons chili powder
2 cups heavy cream
8 tablespoons (1 stick) unsalted butter
50 large shrimp (21-25 count), peeled and deveined with no heads or tails
Green onions, chopped on the bias, for garnish

Steps:

  • Prepare a grill for medium heat. Shuck the corn, being sure to remove all the silk. Season the ears with some olive oil, salt and black pepper. Grill, rotating the ears regularly, so as to char but not scorch, 10 to 15 minutes. Reserve.
  • Dice the Tasso into approximately 1-centimeter cubes. Heat a large, heavy Dutch oven over medium-high heat. Add the Tasso with a little bit of canola oil and cook, stirring occasionally with a wooden spoon, until evenly browned, about 15 minutes. Remove and reserve, leaving any bits stuck to the bottom of the pan.
  • Add a little more canola oil to the Dutch oven. Add the garlic, celery, jalapenos, onions and bell pepper and sautee until the onions are sweated, 10 to 12 minutes.
  • Add the wine and simmer, scraping up the bits from the bottom of the pan, until all the wine has evaporated, about 5 minutes. Add the bay leaves, thyme, red pepper flakes, 1 tablespoon paprika, 2 teaspoons cayenne, 2 teaspoons chili powder and some salt and black pepper. Stir.
  • Using a knife, cut the kernels off the corn cobs, then milk the cobs using the back of the knife. Add the corn to the Dutch oven. Reserve about 50 pieces of Tasso, then add the rest to the Dutch oven. Add the heavy cream and butter, stir and bring to a simmer. Cook the mixture until thickened with a slight creamed corn consistency, 10 to 15 minutes. Remove the bay leaves.
  • Combine 1 tablespoon salt, 1 tablespoon black pepper, 2 teaspoons paprika, 1 teaspoon cayenne and 1 teaspoon chili powder in a small bowl. Toss the shrimp with 1/4 cup olive oil on a baking sheet. Sprinkle the shrimp on both sides with the spice rub. Grill the shrimp over medium heat until pink and slightly charred, but not overcooked, 2 to 3 minutes per side.
  • To serve: Place 1 tablespoon of corn maque choux in an Asian soup spoon. Top with a grilled shrimp and a piece of the reserved Tasso. Garnish with some green onion. Repeat with the remaining maque choux, shrimp and Tasso.

MAQUE CHOUX WITH TASSO HAM



Maque Choux with Tasso Ham image

Provided by Damaris Phillips

Categories     side-dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 13

1 tablespoon coconut oil
1/2 medium onion, finely diced (about 1/2 cup)
1/4 cup chopped tasso ham (see Cook's Note)
1/2 red bell pepper, diced (about 1/2 cup)
1 stalk celery, diced (about 1/4 cup)
2 tablespoons finely diced jalapeno
3 ears corn, kernels cut off (about 2 cups)
2 teaspoons fresh thyme leaves, chopped
1 cup diced canned fire-roasted tomatoes
1/2 cup half-and-half
1/4 cup vegetable stock
1/2 cup fresh parsley leaves, chopped
Kosher salt and freshly ground black pepper

Steps:

  • Heat the coconut oil in a large saucepan over medium heat. Add the onions and cook until soft, about 3 minutes. Add the tasso ham, red pepper, celery and jalapeno and cook until soft, about 2 minutes. Add the corn and thyme. Continue to cook, stirring occasionally, for another 3 minutes. Add the tomatoes, half-and-half and vegetable stock. Simmer until the sauce is reduced and thickened, 15 to 20 minutes.
  • Stir in the parsley and add salt and pepper to taste. Serve hot or at room temperature.

CAJUN CORN MAQUE CHOUX



Cajun Corn Maque Choux image

This classic creamy side dish takes advantage of both the sweetness and the starchiness of fresh corn. The trinity of onions, bell peppers and celery gives it a distinctive Cajun flavor, while the tomatoes add brightness. Although usually a side dish, it sometimes takes center stage with the addition of shrimp or crawfish.

Provided by Food Network

Categories     side-dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 11

4 ears fresh corn
4 strips bacon, diced
2 tablespoons unsalted butter
2 stalks celery, diced
1 green bell pepper, diced
1/2 large onion, diced
Kosher salt and freshly ground black pepper
1/2 cup milk
5 scallions, white and green parts, sliced (reserve the sliced green parts for garnish)
2 cloves garlic, minced
2 plum tomatoes, seeded and diced

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.

KICKED UP CORN MAQUE CHOUX



Kicked Up Corn Maque Choux image

Provided by Food Network

Categories     side-dish

Time 23m

Yield 4 servings

Number Of Ingredients 16

2 tablespoons unsalted butter
4 cups corn (about 6 ears)
1 cup chopped yellow onions
1/2 cup chopped red or green bell peppers
1 tablespoon minced jalapeno
2 teaspoons Emeril's Original Essence, recipe follows
1 teaspoon salt
1/2 cup heavy cream
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

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.

FLOUNDER WITH CORN AND TASSO MAQUE CHOUX



Flounder with Corn and Tasso Maque Choux image

Provided by Francine Maroukian

Categories     Beer     Wine     Citrus     Fish     Herb     Low Cal     High Fiber     Backyard BBQ     Dinner     Corn     Grill     Grill/Barbecue     Bon Appétit     Sugar Conscious     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 11

4 1/4-inch-thick shallot slices (rounds), divided
4 tablespoons (1/2 stick) unsalted butter, divided
4 small garlic cloves, sliced, divided
8 thin slices unpeeled lime, divided
4 thin slices unpeeled orange, divided
4 6- to 7-ounce flounder or John Dory fillets (preferably with skin)
Cayenne pepper
8 fresh thyme sprigs, divided
8 tablespoons dark beer, divided
4 tablespoons dry white wine, divided
Corn and Tasso Maque Choux

Steps:

  • Line pie dish with large sheet of foil, leaving long overhang on 1 side. Separate rings of 1 shallot slice; scatter over foil. Top with 1 tablespoon butter, sliced garlic clove, 2 lime slices, and 1 orange slice. Sprinkle 1 fillet on both sides with salt and cayenne. Arrange fillet, skin side down, atop seasonings in dish. Top fillet with 2 thyme sprigs. Spoon 2 tablespoons beer and 1 tablespoon wine around fillet. Fold long foil overhang over fillet to opposite edge of foil, pressing foil onto fillet. Fold foil edge over to seal on 3 sides, then fold again to double seal. Transfer packet to baking sheet. Repeat with remaining seasonings and fillets.
  • Prepare barbecue (high heat). Arrange packets, sealed side up, on grill rack. Cook until fish feels slightly firm when pressed, about 10 minutes. Serve with Corn and Tasso Maque Choux.

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