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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Grillades and Grits

So what in the world are grillades (gree-yads) anyway?  

Many of you may think of New Orleans as a big seafood town and it is but it is also known for it's meats.  It all started when butchers started moving to New Orleans from the Gascony regions of France.

These butchers, as well as their decendents, monopolized the butcher market in New Orleans well into the 20th century.  Their influence provided a wide variety of meat cuts including the grillades, according to "New Orleans Cuisine. 14 Signature Dishes and Their Histories".

In the late 1880's grillades appeared on almost every brunch menu in the city. The "Sailors Breakfast" was first cooked in modest homes and was eventually served in the most affluent homes as well.

Also, the brunch concept started in New Orleans for the City's dock workers because most of them finished work around 10:00 AM and they still wanted breakfast.  So the boarding houses near the docks created a second breakfast and capitalized from the dock workers hearty appetites.

This recipe is adapted from Emeril Lagasse in his Commander's Palace days.

2 lbs. Chuck tender cutlets or Beef Top Round, about 4-inches in size

3 tablespoons Emeril's Essence or your favorite Cajun seasoning

1/2 cup All-Purpose flour for dredging

4 tablespoons Canola Oil

2 tablespoons butter

1 cup onions, chopped

1/2 cup celery, chopped

1/2 cup green bell peppers, chopped

1/1/2 tablespoons garlic, minced

4 ounces sliced button mushrooms

3/4 cup white wine (I used Pinto Grigio)

2 cups beef stock

2 bay leaves

1 teaspoon dried thyme

1 teaspoon Kosher salt

1/2 teaspoon cracked black pepper

1/4 teaspoon cayenne

1/2 teaspoon dried oregano

Baked Gruyere Grits (recipe follows)

Place the beef cutlets between two pieces of wax paper.  Using a meat mallet or heavy skillet, pound the meat to tenderize and break up some of the connective tissue.   Season the meat generously with Essence on both sides and then dredge through the flour.

Pre-heat oven to 350 degrees F.

Heat 2 tablespoons of Canola oil in a large cast iron skillet over medium high heat. Once the oil is heated add the floured beef, working in batches and adding more oil as necessary, just be careful not to overcrowd the skillet and steam the flour off.  Brown the meat about 3 minutes each side, until golden brown.

As the beef browns, transfer it to a platter and set aside.  Once all of the beef is cooked, add the butter to the skillet.  when the butter has melted, add the onions, celery, bell pepper and mushrooms to the pan.  Saute the vegetables until soft, about 7 to 10 minutes.  Add the garlic to the skillet and cook for 1 more minute, then add the wine to the skillet and reduce by half, about 3 to 4 minutes.  Scrap the brown bits from the bottom of the skillet while the liquid is reducing.

Stir in the beef stock, bay leaves, thyme, oregano, salt, black pepper, and cayenne to the skillet.  Bring to a boil, return the beef tot he pan, lower the heat to a simmer.  Cover the skillet and place in the oven and allow to cook for 1-1/2 hours, stirring occasionally until the beef is fork tender.  

When beef is tender remove from the oven, adjust the seasonings if necessary and serve over Baked Gruyere Cheese Grits.

While the beef is braising in the oven, get the grits started:

6 tablespoons butter, divided 4/2

4 cups water
1 teaspoon salt
1 cup Quick Cooking Grits (not instant)
1 egg
1/3 cup heavy cream
1 teaspoon black pepper
1 cup Gruyere cheese, grated
1/2 cup Parmesan cheese, grated

Grease a 2-quart casserole dish with 2 tablespoons of butter.

In a medium, heavy sauce pan, combine the remaining 4 tablespoons of  butter, salt and water over medium high heat.  When the mixture comes to a simmer add in the grits, stir to thoroughly combine.  Lower heat to medium and continue cooking the grits until thick and creamy, about 7 minutes, but can take as long as 15 minutes.

While the grits are simmering, in a medium bowl, whisk together the egg, heavy cream and black pepper.  Stir this into the cooked grits.  Note: at this point, I really thought the egg would curdle, but it didn't, so don't worry about tempering. Once combined, pour mixture into prepared casserole dish, top with the grated Parmesan and Gruyere cheeses and place in the 350 degree oven the beef is braising in and cook for 45 minutes.  Remove from oven and let stand for about 5 minutes.

So whether you're a dock worker or a high society bruncher, you now know about Grillades and Grits!  Everyone should, don't you agree?



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Slow Cooker Cassoulet

Cassoulet is slow-cooked, rustic, dish made with white beans, wine and a succulent assortment of meats such as foie gras, duck confit,  cuts of lamb, pork or poultry.  Cassoulet is a beloved dish of generations of French cooks.  I found several recipes for cassoulet at Food and Wine and Bon Appetit and adapted to my Cajun French tastes and to cook in the slow cooker to fit my schedule which has been really busy like you wouldn't believe. 

Even though this is cooked in the slow cooker, there is a bit of "prep" cooking before hand, but all of the effort is so worth the final results! 

First, I have some gratuitous bragging to do, my Bebe' , Kaitlin, made the Homecoming Court (white dress)!!! 

3-1/2 lbs. boneless pork roast.  I used a pork sirloin roast, trimmed of excess fat.

3 tablespoons Canola oil

1 cup of panko crumbs

4 ounces of smokey bacon, cut into 1/2-inch strips

3 cups roughly diced yellow onions

2 cups white wine (I used Sauvignon Blanc)

2 heaping tablespoons tomato paste

1 can (35 ounce) San Marzano tomatoes

2 cups chicken broth

4 cans (15 ounce) Great Northern beans, rinsed and drained

1 lb. Johnsonville Andouille sausage.  Quarter each sausage link on a diagonal

1 head of garlic cut in half (crosswise)

1/2 cup chopped fresh flat leaf parsley

1 baguette cut into 1/2-inch thick slices

Extra virgin olive oil

Sea salt and freshly ground black pepper

Cut the pork into 8 portions and season generously with salt and pepper, reserve.

Heat a large Dutch oven over medium-high heat and combine 2 tablespoons of the Canola oil and the panko, stirring constantly until the panko is toasted, about 5 minutes.  Transfer to a plate and season with salt and pepper.  Once cooled, place in an air-tight container for later.

Add the remaining tablespoon of Canola oil to the Dutch oven and then add bacon and cook until crisp.  Drain on paper towels and once cooled, place in an air-tight container for use later.

Add half of the pork to the Dutch oven and brown on all sides, transfer to a platter, repeat with the remaining pork.

Cook the onions with 1 teaspoon of sea salt until beginning to turn brown and softened.  

Add the wine and simmer for about 7 to 8 minutes. 

Stir in the tomato paste.

Stir in the tomatoes.

Use a potato masher and gently smash the tomatoes up a bit.

Stir in the chicken broth and remove from the heat.  At this point, turn on your slow cooker to low to slightly heat.

Remember the rule of thumb with "crockery" slow cookers...add cold food to a cold crockpot and warm food to a warm crockpot.

Place the garlic, pork and sausage in the slow cooker.

Slowly add the contents from the Dutch oven to the slow cooker and cook on low for 8 to 10 hours.  the pork will easily pull apart.

Approximately 1 hour to 30 minutes before the done, skim off the fat, discard the garlic and add in the beans.  Thirty minutes later, stir in the panko.  The panko will seriously thicken the consistency of the dish. 

Stir in half of the parsley and adjust the seasonings.  Turn off the slow cooker and let the cassoulet stand for about thirty minutes.

Pre-heat the broiler and brush the baguette slices with olive oil.  Place the baguettes slices  under the broiler and broil until golden brown.

Spoon the cassoulet onto a plate and arrange two baguette slices, over-lapping, on top of the cassoulet.  Sprinkle with the reserved bacon, sea salt and parsley.

Laissez les bon temps rouler, ya'll!

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2012 Blogger Get Together III

Larry not only wants us to leave Almost Heaven South with a full belly, new friendships forged but also with more knowledge than we had when we arrived.

Now I have to tell you this and this is the honest truth.  Larry makes THE BEST MARGARITA I HAVE EVER TASTED! 

It didn't take much arm twisting to talk Larry into teaching us his secret.  Now I'm going to share his special recipe with you.  

This is Larry's Margarita Mix of choice.  You can't find it at your local grocers but you can buy it at Mayson's website in a liter bottle. 

He showed us his little drink mix helper.

This is Larry's tequila of choice.  He explained that finding a tequila that had 100% agave was the key.

To get that just "right" blend he added two cans of Sprite.  He doesn't like diet Sprite, seriously if you're going to have a few, do you really believe the word "diet" is applicable?  Just sayin'...

Another important key is using just a dash or two of powdered egg white.  Not real egg white, "powdered" because it gives the Margarita a little frothiness and the powdered egg white has a little, tiny bit of sweetness.   Pour the liquid in the blender, add the powdered egg white, give the blender a quick pulse, salt and  ice those glasses kids and you're ready to rock-n-roll!

After we wrapped our fingers around another Margarita our heads around all of that knowledge, our kind instructor took us on a boat ride at dusk.

Even his vicious attack friendly pooch, Sweetie, joined us.

Bev and Coco.

Gorgeous!

Time to head in, we were out of Margaritas.

So another East Tennessee Blogger Get Together for the books boys and girls.  This leaves the really big question, what do we cook next year?

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Boiled Crawfish and Shrimp - 2012 Blogger Get Together Part 2 of 3

The crawfish have been dropped in their Jacuzzi, you can't even believe how good it smells!

With the flame going and the water boiling, it almost sounds like a jet taking off.

The turquoise color the of fire is so pretty.

These two are helping A.J.load the vegetables in the basket so he can drop them in the water.  After this, they will be on the jet ski the remainder of the day.

Okay, this is a secret...Chris brought a truckload of props and is setting up to take some really gorgeous pictures.  I'm sure you've seen them by now on his blog.

This is how men cook, just sayin'.

The smell of crawfish boiling always draws them in!

Dave, Alexis and Chris

Our host, Larry, welcoming everyone and then we remembered the many brave souls who have given their life for our country.

Looks like everyone is ready!

You definitely need to fill up your glass before sitting down to a bountiful helping of boiled Cajun seafood!

Kaitlin gets credit for this food porn shot.  I was so busy showing everyone how to suck heads and pinch tails, I didn't get a chance to take a picture.

Stayed tuned because tomorrow I'll show you that we did have class...Mixology class!

  

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Real Cajun Boiled Crawfish & Shrimp - 2012 Blogger Get Togerther Part 1 of 3

Sunday was our 3rd annual Blogger Get Together on beautiful Lake Tellico.  Larry and Bev from Big Dude's Eclectic Ramblings were gracious enough to host this event again.  They always have a beautiful set up for all of us.  This event was the perfect way to kick-off summer!

My husband, A.J. was the chef this year and he completely "Wow-ed" us all with his boiled crawfish and shrimp.  So c'mon I'll take you around so you can see what was happening Sunday on the Lake.

These are the live mud bugs getting all clean and spiffed up so we can pinch their little tails off and eat 'em.

Only real rednecks Cajuns need a paddle to keep their vittles from trying to get away.

Our youngest homegirl, Kaitlin, was in charge of not letting them get away.

Looks like she caught another escapee!

A.J. has the water just about ready, so the live crawfish are moved to the basket.  After we squeezed about a dozen lemons into the seasoned water.  We put the lemons in with the live crawfish.  You can never have too much flavor.

He used one jar of crab boil to season the water, plus the lemons.

Chris from Nibble Me This and Dave from My Year on the Grill, cut up all the veggies.  The onions celery and garlic, add flavor to the water and they also soak up some of the seasoning and are delicious to eat.  We always keep these events balanced and healthy with fresh veggies!

We also included #1 red creamer potatoes, put everything in the basket.  We are just about ready to drop these in the boil.

There's chef A.J. now.  Looks like he's doing a quality check.

Here's Dave from My Year on the Grill.  Is he telling us about the big crawfish that almost got him?

On the left is Dave from Big Daddy Dave, in the middle is Penny from Lake Lure Cottage Kitchen and on the right is Laurie, Big Daddy Dave's wife.

Dave from My Year on the Grill, Sam from My Carolina Kitchen and Sam's BIL, Stuart...everyone is keeping an eye on that crazy Cajun!

Chris from Nibble Me This, he's happy because the prep work is done!

Larry from Big Dude's Eclectic Ramblings, he needs to cheer up!

Stay tuned for the final product, our educational program and a boat ride at dusk!



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