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Old 08-05-2006, 04:47 PM   #11
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Quote:
Originally Posted by ChefJune
This is my favorite side for ribs (after cole slaw). I'm making both today. Maque Choux
This sounds exciting.
What's the English translation of Maque Choux??
"Choux" in French is "cabbage," right?
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Old 08-05-2006, 05:37 PM   #12
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Corn Maque Choux Recipe

Maque Choux is best prepared with fresh corn on the cob, but small frozen corn kernels are an acceptable substitute.

Yield: Serves 6

3 tablespoons butter
3 tablespoons olive oil
4 cups corn kernels (4 – 6 fresh ears or frozen kernels)
1 medium yellow onion, finely chopped
2 cloves garlic, minced
1 bell pepper, finely chopped
1/2 cup green onion tops, chopped
1 teaspoon sea salt
1 teaspoon black pepper
1/2 teaspoon cayenne pepper
1 teaspoon sweet paprika
1 cup low sodium chicken or vegetable stock (see cook’s notes)
1 tablespoon butter
2 eggs, lightly beaten
1 cup milk
2 tablespoons sugar

Melt 3 tablespoons butter and the olive oil in a skillet over medium heat. Add the corn, onion, bell pepper, and green onion, stirring just enough to keep the vegetables from burning. Sauté until the onion is limp and transparent. Add the garlic and sauté a minute more, stirring to keep the garlic from burning. Add the seasonings, stirring to combine. Reduce the heat to very low; add the stock and simmer until the liquid had almost evaporated, stirring often. Stir in the remaining 1 tablespoon of butter until melted.

In a bowl, whisk the beaten egg and the milk together until frothy. Gradually add the egg mixture to the corn mixture, stirring briskly to keep the eggs from scrambling. Add sugar, stir and increase heat to medium high and bring mixture to a boil. Reduce heat back to low, cover pan and cook for 10 – 15 minutes, stirring and scraping the bottom of the pan occasionally to keep mixture from scorching.

Remove from heat and transfer to a warmed serving bowl. Sprinkle with a little extra paprika and green onion tops, if you wish. Serve while hot.


Cook’s Notes:
While homemade stock is preferred, there are many really good canned or boxed stocks available from your local grocer. Whenever possible, select a ‘natural’ stock and always select a low-sodium or ‘no salt added’ stock. If you can’t find a low-sodium stock, do not add salt to the dish until after adding the stock. Then taste first, before adding salt to taste.

Variation: Substitute a can of Rotel brand diced tomatoes & green chilies for the stock. These spicy tomatoes add a nice dimension to this side dish. Rotel comes in several different 'heats'. The original works well in this dish.

For best results when stirring ingredients while sautéing, use a wooden spatula. You can easily ‘push’ the food around the pan. A flat wooden spatula works well to scrape up the bits in the bottom of the pan when deglazing with liquid. It won’t scratch up your pans either!
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Old 08-05-2006, 08:31 PM   #13
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i love fresh salads.. like pasta (but your laying off the carbs)

so my suggestions:
Bean salad
greek salad

corn souffles

i love what i called marinated veg salad

sliced Carrots
baby corn
green peppers
red peppers
snap peas
cauliflower
broc.

*now you can quickly blanch these veggies to make them a tad softer*

For the dressing i make my fav vinagrette. each time its different. I personally love a boiled coleslaw dressing on this salad!
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Old 08-05-2006, 10:25 PM   #14
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Quote:
Originally Posted by SharonT
This sounds exciting.
What's the English translation of Maque Choux??
"Choux" in French is "cabbage," right?
I dont know what the literal translation is. Melvina didn't tell us, and we never asked, that I know of...


I guess Bangbang didnt like my recipe for Maque Choux, tho... He posted another one. I have never heard of any dairy in the recipe before.
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Old 08-05-2006, 11:13 PM   #15
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Quote:
Originally Posted by SharonT
This sounds exciting.
What's the English translation of Maque Choux??
"Choux" in French is "cabbage," right?
Choux on it's own can refer to either cabbage or a pastry dough i.e. pate a choux. Because Maque Choux is a Creole dish and not a French dish, the word probably took on another meaning, or means something entirely different when combined with another word.
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Old 08-06-2006, 08:30 AM   #16
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Thank you all so much for the suggestions. I am definitely going to try the Maque Choux. I ended up with corn on the cob and tabbouleh(sp?).
Pretty darned good, if I do say so, myself.

Thanks again.

Lyndalou
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Old 08-06-2006, 10:15 AM   #17
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mmmm Tabbouleh! It's such a refreshing salad/side! must be the mint. I like to serve it with lamb either kebabs or chops....
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Old 08-15-2006, 03:58 PM   #18
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Quote:
Originally Posted by ChefJune
This is my favorite side for ribs (after cole slaw). I'm making both today.
Maque Choux
I don't know how I missed knowing about this dish, having been born and raised in the "Deep South." We had it for dinner last night with some mahi mahi. Very good. I've done similar things with corn - more of a salsa or relish but I really liked the buttery tasty corn with tomatoes. (I added a jalapeno pepper, used a red bell pepper and added the tomatoes only for the last 10 minutes of cooking.) thanks for the recipe.
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Old 08-16-2006, 08:29 AM   #19
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I made tha Maque Choux the other day for friends and it was a huge hit. Thanks so much, ChefJune
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Old 08-16-2006, 08:46 AM   #20
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baked beans are a great choice
maybe corn on the cobb or some other veggie side...
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