MidAfternoon Saturday Beefcake Recipe: Something On the Side
Maque Choux with Fried Green Tomatoes
Donald Link
Real Cajun (Clarkson Potter, 2009)
Great vegetarian recipe continuing in preparation for this evening's repast
Maque Choux
2 tablespoons unsalted butter
1 small onion, minced
1 poblano chile, seeded and minced
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
1/2 teaspoon paprika
2 large ripe tomatoes, diced
3 garlic cloves, finely chopped
4 bay leaves
1 teaspoon chopped fresh thyme leaves
1 1/2 cups water
Kernels from 6 ears of corn (3-4 cups)
7 basil leaves, torn
Fried Green Tomatoes
1 or 2 hard green tomatoes
Salt and pepper
2 cups all-purpose flour
1 cup buttermilk
2 cups bread crumbs
Vegetable oil, for frying
Method:
To make maque choux, melt the butter in a medium skillet over medium-high heat. When the butter begins to sizzle, add the onion, poblano, jalapeno, salt, pepper, and paprika. Sauté for 5 minutes, stirring, until the vegetables are softened. Add the tomatoes, garlic, bay leaves, thyme, and water, and simmer over medium-low heat for 10 minutes, until the tomatoes start to break down. Add the corn kernels and simmer, until the corn is tender, 10 to 15 minutes; stir in basil.
To make fried green tomatoes, slice the tomatoes into 1/4- to 1/2- inch slices and season with salt and pepper. Place the flour, buttermilk, and bread crumbs in individual shallow bowl or pie tins. One at a time, dip the tomato slices first in the flour, then in the buttermilk, and then in the bread crumbs.
Heat 1/2 inch of vegetable oil to 350° in a medium cast-iron skillet. Fry the tomatoes until golden on both sides.
Spoon some maque choux onto each plate. Top with a fried tomato.
From Wikipedia:
Maque choux pronounced /ˈmɑːkʃuː/, approx. "mock shoe") is a traditional dish of southern Louisiana. It is thought to be an amalgam of Acadian French (Cajun) and Native American cultural influence, and the name is likely to derive from the French interpretation of the Native American name.
Maque Choux is usually served as an accompaniment; however, it can also act as a base for a main meal and use focal ingredients such as bite-sized portions of chicken or crawfish. Shrimp is often added in the later stages of cooking as well.
Donald Link
Real Cajun (Clarkson Potter, 2009)
Great vegetarian recipe continuing in preparation for this evening's repast
Maque Choux2 tablespoons unsalted butter
1 small onion, minced
1 poblano chile, seeded and minced
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
1/2 teaspoon paprika
2 large ripe tomatoes, diced
3 garlic cloves, finely chopped
4 bay leaves
1 teaspoon chopped fresh thyme leaves
1 1/2 cups water
Kernels from 6 ears of corn (3-4 cups)
7 basil leaves, torn
Fried Green Tomatoes
1 or 2 hard green tomatoes
Salt and pepper
2 cups all-purpose flour
1 cup buttermilk
2 cups bread crumbs
Vegetable oil, for frying
Method:
To make maque choux, melt the butter in a medium skillet over medium-high heat. When the butter begins to sizzle, add the onion, poblano, jalapeno, salt, pepper, and paprika. Sauté for 5 minutes, stirring, until the vegetables are softened. Add the tomatoes, garlic, bay leaves, thyme, and water, and simmer over medium-low heat for 10 minutes, until the tomatoes start to break down. Add the corn kernels and simmer, until the corn is tender, 10 to 15 minutes; stir in basil.
To make fried green tomatoes, slice the tomatoes into 1/4- to 1/2- inch slices and season with salt and pepper. Place the flour, buttermilk, and bread crumbs in individual shallow bowl or pie tins. One at a time, dip the tomato slices first in the flour, then in the buttermilk, and then in the bread crumbs.
Heat 1/2 inch of vegetable oil to 350° in a medium cast-iron skillet. Fry the tomatoes until golden on both sides.
Spoon some maque choux onto each plate. Top with a fried tomato.
From Wikipedia:
Maque choux pronounced /ˈmɑːkʃuː/, approx. "mock shoe") is a traditional dish of southern Louisiana. It is thought to be an amalgam of Acadian French (Cajun) and Native American cultural influence, and the name is likely to derive from the French interpretation of the Native American name.
Maque Choux is usually served as an accompaniment; however, it can also act as a base for a main meal and use focal ingredients such as bite-sized portions of chicken or crawfish. Shrimp is often added in the later stages of cooking as well.
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