Tasso Maque Choux Food
FLOUNDER WITH CORN AND TASSO MAQUE CHOUX
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
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.
SUNNY'S SWEET QUICK KENNER MAQUE CHOUX
Provided by Sunny Anderson
Categories side-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 12
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.
CORN AND TASSO MAQUE CHOUX
Provided by Francine Maroukian
Categories Tomato Side Sauté High Fiber Backyard BBQ Ham Grill Grill/Barbecue Shallot Chile Pepper Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 to 6 servings
Number Of Ingredients 14
Steps:
- Prepare barbecue (medium-high heat). Brush 1 ear of corn with oil, then sprinkle with coarse salt, black pepper, and cayenne pepper. Grill corn until cooked through and slightly charred, turning occasionally, about 14 minutes. Set grilled corn aside.
- Cut kernels off 3 remaining ears of corn. Place kernels in large bowl; reserve cobs.
- Using coarse side of box grater, grate any milky juices from 3 reserved cobs into medium bowl. Coarsely grate ear of grilled corn, then any milky juices from cob into same medium bowl.
- Melt 1 tablespoon butter in heavy large saucepan over medium heat. Add tasso and sauté until almost crisp, 4 to 5 minutes. Add shallots, poblano chile, celery, thyme, and garlic. Sauté until celery is translucent, about 4 minutes. Add corn kernels; sauté 3 minutes. Add tomatoes with juices and grilled corn with juices. Cover, reduce heat to low, and simmer 8 minutes. Mix in 2 tablespoons butter. Season with salt and pepper. Sprinkle with green onions.
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