Maque Choux Recipe:
4 fresh ears of corn, shucked
1 medium onion, diced
2 celery ribs, diced
1 bell pepper, diced
1 jalapeño, diced
2-3 cloves garlic, minced
6 tablespoons oil / butter
fresh ground pepper
smoked paprika
1. Shave corn from the cob into a medium bowl. Using the back of your knife, scrape cob to release the “milk”
2. Cook down the trinity (onions, celery, and bell peppers) in 2 Tbsp oil a sauté pan over medium heat. Season with kosher salt. Stir constantly until soft and translucent, not browned, about 5 mins.
3. Add jalapeño & garlic, about 1 Tbsp oil, and a pinch of salt, stirring constantly for about 2 4. Once all veg are softened and all liquid has evaporated from the pan, add 3 Tbsp butter, a pinch of salt, and the corn. Stir and cook for 2-3 minutes.
5. Once the butter is absorbed and you feel a bit of resistance on the pan, add 1/2 cup water, your seasonings, a dozen or more grinds of black pepper, and cover the pan for 2-3 minutes to shallow braise.
6. Remove lid, and watch for the remaining liquid to turn from watery to a glossy sauce.
7. Add chopped tomatoes and adjust seasonings to taste.
8: Garnish with a shake of paprika & some sliced scallions. Serve with fried green tomatoes (ask Ray for his recipe!), pan fried fish, or some blackened shrimp. Enjoy!
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