Thursday, April 24, 2014

Maque Choux

Maque Choux, what is it? How do you even pronounce it?  Maque Choux, pronounced Mach Shoe, it a corn dish cooked with tomatoes.  There are many variations, such as cooking it with shrimp, andouille sausage or tasso ham, as I have here.  It's thought that the Cajuns brought the method of this dish with them when they settled in Southeast Louisiana from Nova Scotia and added the corn which was a staple of the Native Americans already settled in the area.

What I do know is my version of this dish can stand alone as an entree or as a hearty side dish.

2 tablespoons canola oil
1/2 cup finely chopped yellow onion
1/2 red bell pepper diced
1 tablespoon minced garlic
1 stalk celery diced
1 jalapeno, finely chopped
1-1/2 cups thinly sliced tasso ham
1 can fire roasted, diced tomatoes
2 tablespoons chopped, fresh thyme
3 ears fresh corn
1/2 cup half-n-half or evaporated milk
1/2 cup vegetable stock
Salt and pepper to taste
2 tablespoons chopped parsley (optional)

Heat up the canola oil in a saute pan over medium heat.  Add the onions and cook them until they begin to soften, about 3 to 4 minutes.  Stir in the tasso ham, red bell peppers, celery, garlic and jalapeno peppers.  Continue sauteing for 3 to 4 more minutes.  While the veggies are sauteing, slice the corn kernels from the cob, hang on to the cobs. Add the corn kernels and the thyme to the pan,  cook for about 2 more minutes.  Using a spoon, scrape the milky liquid from the corn cobs into the saute pan, then add the fire roasted tomatoes, half-n-half and vegetable stock.  Allow everything to come to a simmer and lower heat and gently simmer for 20 minutes, until the sauce thickens.  Season to taste with salt and pepper and garnish with parsley. 

Then there's this:

 So delicious, you'll have to give this a try!


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Thursday, April 17, 2014

Broiled Orange Roughy with Myer Lemon

This dish was born because I REALLY didn't want to cook dinner.  I've become a little lazy since the homegirlz are both away at inspirations for cooking.  Did I tell you my oldest has been accepted to nursing school?  I am so  proud and to think they were  11 and 12 when I started blogging!

A friend gave me some beautiful orange roughy filets (one of my favorites).  I couldn't let them just languish in the fridge. This is just too quick and easy not to share!

2 orange roughy filets
1-1/2 tablespoons Emeril's Essence
2 Myer lemons (regular lemons will work just fine), separated
2 scallions, thinly sliced
2 tablespoons Italian parsley, chopped
Extra virgin olive oil
2 tablespoons butter

Pre-heat the oven broiler.  If your oven have a high or low broiler setting, use the low setting.

Line a baking sheet with foil and spray the foil with non-stick cooking spray.

Drizzle a little olive oil on each side the the filet, use you hands to thinly coat each side.  Sprinkle the Essence on each side the filet, use your fingers to distribute the seasoning evenly and coat each side of the filet.

Place the filets on the prepared baking sheet. 

Thinly slice one of the Myer lemons and place the slices on each piece of fish.  Quarter each tablespoon of butter, place under the lemon slices, dividing evenly between the two filets.  Sprinkle the sliced scallions and parsley over the tops of the fish and place the baking sheet under the pre-heated broiler.

Broil for about 3 minutes, remove the baking sheet from the oven.  Slice the second Myer lemon and squeeze the juice from each half over the top of the fish filets.

Return the baking sheet to the oven and broil another 3 to 5 minutes, until the filets are golden brown and the fish flakes easily with a fork.


 Sometimes, laziness makes for deliciousness! 

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