Friday, July 10, 2009

Maque choux

Maque choux, originally uploaded by chrisfreeland2002.

Here's another unrecipe for this simple & delicious Cajun staple:

Chop: 1/2 lb bacon, 1 medium yellow onion, 1 red bell pepper, 2 cloves of garlic, 1/2 jalapeño pepper (seeded), 1 bunch parsley

Grill: 2 ears of sweet corn, husks removed to grill. Here's how I grill corn. Cut corn from the cobs.

Grab: 1/2 tsp salt, 1/4 tsp cayenne pepper, 1/2 can of chicken broth & a 1/4 cup (or so) of cream

Fry bacon until crispy & brown. Remove to paper towels to drain. Pour off all but 2T of the oil. Stir in onions & red pepper, cook until softened but not browned. Add salt, cayenne, corn, garlic & jalapeño and cook 1min more (beware of burning the garlic).

Stir in 1/2 can of chicken broth, scraping up browned bits at the bottom of the pan. Add in the cream (more or less depending on your desired texture) and heat through.

Serve it now or keep it warm & covered at the back of the stove. Monitor the liquid and add more broth or cream accordingly. Once you're ready to serve, stir in the bacon & parsley. This keeps well in the fridge for 2 or 3 days afterwards and even better, the flavors keep developing!