Monday, November 05, 2007

Maque Choux Two Two

First, let me proclaim Happy Guy Fawkes Day to all my English friends. Both of them.

You can read about Guy then ask the burning question. What does this posting have to do with Guy Fawkes?

The answer is: Absolutely Nothing.

It just happens to be November 5th, which you now know has significance if you read the history lesson above.

Today's meal is a reincarnation of yesterday's Rib Feast with a tasty addition, Maque Choux, a cajun recipe provided to me by NOLA Cuisine. It's easy to make and tasty to boot, a great combination.

Here's the blueprint:

4 Tbsp Unsalted Butter
1/4 cup Tasso, finely diced
3 Ears of Corn
1/2 cup Onion, finely diced
1/4 cup Celery, finely diced
1/2 cup Green Pepper, finely diced
1 Tbsp Fresh Thyme leaves
1/8 cup Garlic, minced
1 Cup Tomato, diced
1/2 Cup Green Onions, finely sliced
Kosher salt, black pepper and Cayenne to taste

Basically, you saute the sausage or bacon, add the ingredients up to the celery, cook for a while, then add the remaining ingredients, cook for a while longer and dinner is served.


Where is Rachael Ray to say "Yum" about a million times?

Here's the cooking

And here's the presentation

1 comment:

Danno said...

That looks phenomenal Bill! Great accompaniment!

Yum-O! :-)