Maque Choux Pronounced Mock Shoe Recipes

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.

Steps:

• With sharp knife, cut kernels off corn cobs, if using fresh corn.
• In medium skillet heat 1 tablespoon butter with the oil.
• Add corn, onion, sugar and Tabasco sauce.
• Cook until corn is almost tender and starts to form a crust on bottom of pan.
• Gradually stir in broth, scraping up bits on bottom of pan.
• Stir in remaining 1 tablespoon butter and the cream.
• Cook for 5 minutes longer or until almost all liquid evaporates; stir frequently.
• Remove skillet from heat.
• Add beaten egg; stir one minute or until egg is cooked.
• Serve with additional Tabasco sauce.

Steps:

• Cut the corn off the cobs using a very sharp knife. The trick is to cut about half way through the kernels, then go back and scrape the cobs with your knife to extract all of the milk into a bowl. Reserve the corn milk. Melt the butter in a two quart sauce pan, add the Tasso and cook on medium-high heat until slightly brown. Add the corn, onion, celery, bell pepper, Thyme and a healthy pinch of salt and reduce the heat to medium. Cook stirring often for about 15 minutes, or until the vegetables are tender. Add the garlic, tomatoes, reserved corn milk and another pinch of salt. Cook for another 15 minutes, stirring occasionally. Add the green onions, salt, black pepper and cayenne to your taste.

Steps:

• Cook bacon in a frying pan until crisp.
• Drain on paper towels, crumble and set aside.
• Melt butter in the bacon fat over medium heat.
• Add onion, bell pepper, jalapeno and garlic, saute for 5 minutes or until onion has softened.
• Stir in corn, tomatoes, crawfish, cayenne and Cajun seasoning, cook 5 more minutes, stirring occasionally.
• Add chick broth and bring to a boil, reduce heat to medium low and cook partially covered for 45 minutes or until all the liquid is absorbed, stirring occasionally.
• Remove from heat.
• Stir in crumbled bacon and serve.

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.