MACQUE CHOUX

Maque Choux 
Prep time- 20 mins Cook Time- 10-12 mins Yields- 6 servings 

Ingredients:

¼ stick of butter, unsalted 

1 clove garlic, minced

1 onion, chopped

3 cups of fresh corn kernels

1 red bell pepper, chopped 

¾ cup heavy whipping cream

1 teaspoon hot sauce

3 tablespoons fresh parsley , chopped

Salt and pepper to taste

Directions:

Melt butter in a large skillet over medium high heat. Add onions and garlic and sauté until translucent.

Add in corn and bell peppers, cooking for about 4-5 minutes. Stirring occasionally.

Pour in cream and hot sauce. Simmer until the sauce starts to get thick (about 5 mins) then add in parsley. 

Add salt and pepper to taste. Serve while hot. 

NEW ORLEANS SUCCOTASH

New Orleans Succotash




Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 5 people

Ingredients

12 ounces andouille sausage, sliced
1/2 cup smoked country ham, roughly chopped
1/2 cup celery , diced
1/2 cup green bell pepper, diced
1 cup yellow onion, diced
1 cup fresh corn, shucked
3 cups fresh tomatoes, diced can use canned
4 cups shrimp stock or chicken
1 teaspoon worchestire sauce
2 teaspoons creole seasoning
1 bay leaf
1 1/2 cup green lima beans, frozen
1 pound fresh shrimp, peeled and devined
3 tablespoons roux
a pinch cayenne pepper
fresh torn basil for garnish
kosher salt to taste

Instructions



In a pot over medium heat, add andouille and ham and cook until rendered and starts to brown a little. Add the celery, green bell pepper, and onions, cook for 3-4 minutes. Toss in the corn and tomatoes, cook for another 3-4 minutes.


Add the stock, worchestire sauce, creole seasoning, and bay leaf. Let simmer over low heat for 30 minutes. Add lima beans, shrimp, and roux. Once shrimp is fully cooked, add a pinch of cayenne and salt to taste. Serve over some rice and garnish with freshly torn basil.

POPCORN BREAD

• 1/2cup warm water
• 1/2cup warm milk
• 3/4tablespoon dry yeast
• 1/8cup sugar
• 2cups popped popcorn
• 2teaspoons salt
• 2eggs
• 1/3cup melted butter
• 3cups all-purpose flour
• 2tablespoons artificial movie theater butter

1. Combine water and milk in a small pot. Heat gently to 112°F. Transfer the liquid to a small bowl and stir in the yeast and sugar. Let the yeast activate for about 10 minutes.
2. Run popcorn through a blender or food processor until it is the consistency of cornmeal. Reserve about 4 tablespoons. Transfer the rest to a large bowl.
3. Add the yeast mixture to the ground popcorn and salt. Next, add the eggs and cooled melted butter. While stirring with a rubber spatula, fold in the flour a little at a time. Knead the dough by hand for 5 minutes. Transfer to a clean bowl that has been lightly greased. Cover with cling wrap and leave in a warm spot for 30 minutes.
4. Check the dough, punch it down and let it rise once more.
5. Put dough out onto a work surface. Separate into 2 equal pieces. Roll into shape and place in greased bread pans. Let rise again until doubled in size. 
6. Brush the top with movie theater butter and sprinkle some of the reserved ground popcorn.
7. Bake at 350°F for 35-40 minutes or until loaves are golden brown. Slice into thin slices.

PICKLED RAISINS

Pickled Raisins

Makes about 1/2 -3/4 cup
1/2cup golden raisins
1/2cup white wine vinegar
1/4cup sugar
1/2teaspoon crushed red pepper flakes

Place the raisins in a glass jar. In a medium-sized saucepan, combine the vinegar, sugar, and crushed red pepper. Cook over medium-high heat. Bring to a boil and remove from heat. Carefully pour the hot liquid over the raisins, covering them entirely. Leaving the jar uncovered, allow the mixture to cool to room temperature. Cover with a tight fitting lid. When kept refrigerated, the pickled raisins will keep well for about 1 month.

FIG AND POLENTA CAKE

Fig and Polenta Cake





Fresh Fig and Polenta Cake with Honey and Rosemary


1 1/4 cups (150gm) all-purpose flour

1/2 cup (75gm) yellow cornmeal

2 teaspoons baking powder

1/2 teaspoon salt

3 eggs

1/2 cup (100gm) granulated sugar

1/2 cup vegetable oil

1 teaspoon vanilla extract

1 cup plain yogurt, preferably Greek yogurt or strained (I used fat free)

1 cup chopped fresh figs

1/3 cup honey

3 tablespoons water

2 sprigs of fresh rosemary


Preheat oven to 350ºF. Grease a standard sized loaf pan. If desired, line with parchment (I never know how to get parchment neatly into a loaf pan.)


In a medium bowl, whisk together the flour, cornmeal, baking powder, and salt.


In a separate bowl, whisk the eggs, sugar, and vegetable oil until smooth. Stir in the yogurt and vanilla extract until fully incorporated.


Add the dry ingredients to the wet, and gently mix just until incorporated. Fold in the chopped figs and pour the batter into the loaf pan. Bake for about 50 minutes, or until a toothpick inserted in the center comes out clean. Let cool for 10 minutes.


While the cake is cooling, stir the honey and water together in a small saucepan and add the rosemary sprigs. Bring to a boil, then simmer over medium heat for about 3 minutes. Turn off heat and let it cool off just a bit.


Poke holes in the top of the cake. Strain the warm syrup and pour it evenly over the cake. Cool completely on a wire rack before slicing.

CATFISH SWEET POTATO CAKES

Catfish Sweet Potato Cakes
Ingredients

4 U.S. Farm-Raised Catfish fillets
Salt
3 sweet potatoes
1 russet potato
½ bulb roasted garlic, mashed
1 egg, beaten
1 tablespoon fresh tarragon,
chopped
1 egg, beaten
1 cup panko breadcrumbs
Olive oil
Fresh tarragon or cilantro

LIME MAYONNAISE

2 tablespoons cilantro chopped
½ cup mayonnaise
1 lime, zested
1 tablespoon lime juice


Instructions


PREHEAT oven to 350˚F.
SEASON catfish fillets with salt. Lightly spray a small baking dish with vegetable oil. Place fillets in dish and bake for 15-20 minutes or until done. Let cool and flake.
PEEL and chop potatoes. In a medium boiler, cover potatoes with water and add a pinch of salt. Bring to a boil. Lower heat and simmer until potatoes are soft. Drain.
MASH potatoes in a large bowl and set aside to cool. When cool, add garlic, egg and tarragon; gently fold in catfish flakes.
SHAPE into 3-inch cakes. Dip in beaten egg, then in breadcrumbs. Chill cakes in the refrigerator 30-60 minutes to firm them.
HEAT olive oil in a skillet over medium-high heat. Fry cakes until golden brown. Place on paper towel to drain.
TOP with a teaspoon of lime mayonnaise and garnish with a sprig of fresh tarragon or cilantro.
TO MAKE LIME MAYONNAISE combine all ingredients and chill.

PEACH FUZZIES

12 oz can frozen pink lemonade concentrate - divided into 2 servings
3/4 c vodka - divided into 2 servings
3/4 c water - divided into 2 servings
4 c fresh peaches, peeled and diced
crushed ice
sliced fresh peaches

Directions
1. Put half quantities of the first 4 ingredients into a blender. Blend until smooth. Add crushed crushed ice to the 5 cup line on the blender jar and whirl until smooth. Pour into a pitcher. Repeat with remaining half of ingredients. Serve in a chilled glass and garnish with fresh peach slices.