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Old 08-02-2013, 06:04 PM   #11
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DH is out golfing with his buddies, so I'm on my own tonight. I'll probably have leftover taco meat - might make nachos with it - and maque choux. I know it's a Cajun dish, but it has Mexican flavors, too, so I like to serve it with Mexican food. I'm also thinking about going downtown for the monthly First Friday concert in the museum courtyard. They sell wine and have light hors d'oeuvres inside the museum.
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Old 08-02-2013, 06:07 PM   #12
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Too messy. I don't want the little bits of garlic to fall between the grates to the bottom of the grill. Maybe I'll just warm up some tortillas on it...
I detect a little "New grill syndrome". Go ahead and get it dirty!
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Old 08-02-2013, 06:15 PM   #13
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You know it, Andy. It's just so clean...

Maque Choux has been on my shortlist for a while now, GG, especially with corn in season. I'm going to use some Canadian bacon trimmings instead of salt pork. Should give it a nice smokey flavor.
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Old 08-02-2013, 07:05 PM   #14
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Does anyone have a favourite recipe for maque choux? Or do you just throw the stuff together?
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Old 08-02-2013, 07:09 PM   #15
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Does anyone have a favourite recipe for maque choux? Or do you just throw the stuff together?
I was just doing a search for recipes for the same on the 'net. I have never made it. I've found some recipes that call for cream. Not sure I want to use cream (and am still waiting for the corn to be ready...maybe next week--if it is ready by the 14th, TL, I'll bring you some).
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Old 08-02-2013, 07:13 PM   #16
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I was just doing a search for recipes for the same on the 'net. I have never made it. I've found some recipes that call for cream. Not sure I want to use cream (and am still waiting for the corn to be ready...maybe next week--if it is ready by the 14th, TL, I'll bring you some).
Sounds wonderful. I'm going to be awful and tell you that we don't like the bi-colour corn. Only interested if it's the regular yellow stuff, which we adore and can't find any more.
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Old 08-02-2013, 07:17 PM   #17
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Sounds wonderful. I'm going to be awful and tell you that we don't like the bi-colour corn. Only interested if it's the regular yellow stuff, which we adore and can't find any more.
We usually plant three varieties. The bi-coloured corn tends to mature earlier than the white (Silver Queen--last corn of the season) and the yellow (which I can't remember the variety). Most people I know who have corn at roadside stands start the season with the bi-colour, move to a yellow variety, and then finish the season with Silver Queen or a simliar variety. Silver Queen is supposedly the best of the three for freezing.
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Old 08-02-2013, 07:19 PM   #18
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We usually plant three varieties. The bi-coloured corn tends to mature earlier than the white (Silver Queen--last corn of the season) and the yellow (which I can't remember the variety). Most people I know who have corn at roadside stands start the season with the bi-colour, move to a yellow variety, and then finish the season with Silver Queen or a simliar variety. Silver Queen is supposedly the best of the three for freezing.
White would be nice too, if it isn't sweet like the bicolour.

If nothing not bicolour is ready, I will understand. I can hardly wait to see you.
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Old 08-02-2013, 07:26 PM   #19
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The son and his fiancee stopped by and we ordered pizza.
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Old 08-02-2013, 07:36 PM   #20
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Does anyone have a favourite recipe for maque choux? Or do you just throw the stuff together?
I follow a recipe I found on the internet. I printed it out, but probably have the link. I'll look for it and post it.
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