Cauliflower Maque Choux Recipes

CAULIFLOWER MAQUE CHOUX

Steps:

• Put oven rack in middle position and preheat oven to 450°F.
• Toss cauliflower with oil, kosher salt, and pepper in a bowl. Spread in 1 layer in a shallow (1-inch-deep) baking pan and roast, turning over with tongs halfway through roasting, until golden brown and tender, 20 to 25 minutes total. Transfer cauliflower with a slotted spoon to paper towels to drain, then carefully pour oil from baking pan through a fine-mesh sieve into a small bowl.
• While cauliflower roasts, bring hominy and cream just to a simmer in a 1- to 1 1/2-quart heavy saucepan over moderate heat, then remove from heat and let stand, uncovered, stirring occasionally, 20 minutes.
• Meanwhile, heat butter and 2 tablespoons strained oil in a 3-quart heavy saucepan over moderate heat until foam subsides, then cook ham (if using), stirring, 2 minutes. Add onion and bell peppers and cook, stirring, until softened, 4 to 5 minutes. Stir in garlic, red pepper flakes, and bay leaf and cook, stirring, 1 minute. Add vinegar and stock and simmer briskly, uncovered, until liquid is reduced by about half, 12 to 15 minutes.
• Stir in hominy mixture and corn and simmer, uncovered, 2 minutes. Add cauliflower and salt to taste and simmer, stirring once or twice, until heated through, about 2 minutes. Stir in parsley.

CAJUN CHICKEN MAQUE CHOUX

Steps:

• Cut whole kernels from ears of corn to measure 4 cups; set aside, and.
• discard cobs.
• Combine garlic powder and the next 6 ingredients (garlic powder through.
• ground red pepper); stir well. Place 2 tablespoons garlic powder mixture.
• in a shallow dish, and dredge chicken in garlic powder mixture; set aside.
• Cook bacon in a large Dutch oven over medium-high heat until crisp. Remove.
• from pan; set aside.
• Add chicken to pan, and cook over medium-high heat 1 minute on each side.
• or until browned. Remove from pan, and set aside. Add bell pepper and.
• onion to pan, and sauté 5 minutes. Add corn, remaining garlic powder.
• mixture, tomato, milk, and 1/4 teaspoon salt; cook over medium heat 30.
• minutes. Return the chicken to pan, nestling chicken into corn mixture;.
• cook 15 minutes or until chicken is done.
• Spoon 1-1/4 cups corn mixture on each of 4 individual plates, and top with.
• 1 chicken breast half. Crumble bacon over each serving, and sprinkle with.
• parsley.

RACHAEL RAY'S AVOCADOS WITH CREAMY MAQUE CHOUX

Steps:

• Heat a skillet over moderate heat.
• Add the olive oil, onion, jalapeno and bell pepper, and saute 2 or 3 minutes.
• Working on a plate to catch the milky juices, scrape corn off the cob.
• Break up kernels and pour into the skillet.
• Combine with peppers and onions.
• Season with sugar, cayenne and salt.
• When mixture bubbles, reduce heat to a simmer.
• Cut butter into pieces, stir into corn mixture, and simmer until creamy, 5 to 7 minutes.
• Cut the avocados in half lengthwise and remove the pits.
• Squeeze lime over the avocados to keep them from browning and season with a little coarse salt.
• Fill the avocado with maque choux, allowing the corn to spill down and over the sides.
• The ripe avocado is spooned away from its skin with bites of creamy, warm corn and peppers.
• Great served with tilapia, or other fresh fish.

CHICKEN MAQUE CHOUX

Steps:

• Cut corn off cob, and then scrape ears with back of knife to obtain milky pulp.
• In a heavy iron pot, brown the chicken in oil a few pieces at a time, until all sides are done.
• Add corn, onions and the rest of the ingredients to the pot.
• Stir mixture frequently while cooking over low flame for 30 minutes.
• If mixture is too dry, add a small amount of milk.

VEGETARIAN MAQUE CHOUX

Steps:

• Remove the husks from corn; scrub with a stiff brush to remove silks.
• Rinse.
• Use a sharp knife to remove corn from cobs, cutting two-thirds of the way to the cob.
• Scrape cobs with a dull edge of a knife.
• (You should have about 4 cups.) In a 3-quart saucepan, cook onion and green pepper in butter or margarine about 5 minutes or until tender.
• Stir in corn, tomato, salt, black pepper, and red pepper.
• Cover and cook over low heat about 20 minutes or until corn is tender.
• Season to taste.
• Enjoy!
• Makes 6 side-dish servings.

MAQUE CHOUX

Steps:

• Saute the onion, bell pepper, garlic, and jalapeno pepper in hot oil in a Dutch oven over medium-high heat 10 minutes or until tender.
• Stir in corn, tomatoes, and Creole seasoning; reduce heat to low.
• Cover and cook 10 minutes, stirring occasionally.

CAULIFLOWER MAQUE CHOUX

Steps:

• Put oven rack in middle position and preheat oven to 450°F
• Toss cauliflower with oil, kosher salt, and pepper in a bowl. Spread in 1 layer in a shallow (1-inch-deep) baking pan and roast, turning over with tongs halfway through roasting, until golden brown and tender, 20 to 25 minutes total. Transfer cauliflower with a slotted spoon to paper towels to drain, then carefully pour oil from baking pan through a fine-mesh sieve into a small bowl.
• While cauliflower roasts, bring hominy and cream just to a simmer in a 1- to 1 1/2-quart heavy saucepan over moderate heat, then remove from heat and let stand, uncovered, stirring occasionally, 20 minutes.
• Meanwhile, heat butter and 2 tablespoons strained oil in a 3-quart heavy saucepan over moderate heat until foam subsides, then cook ham (if using), stirring, 2 minutes. Add onion and bell peppers and cook, stirring, until softened, 4 to 5 minutes. Stir in garlic, red pepper flakes, and bay leaf and cook, stirring, 1 minute. Add vinegar and stock and simmer briskly, uncovered, until liquid is reduced by about half, 12 to 15 minutes.
• Stir in hominy mixture and corn and simmer, uncovered, 2 minutes. Add cauliflower and salt to taste and simmer, stirring once or twice, until heated through, about 2 minutes. Stir in parsley.