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In this food tutorial learn a simple recipe for making macque choux which is a traditional dish of southern Louisiana.
Tags:macque choux recipe,american cooking,american recipe,chefrobertkhoury,cooking tips,How to Cook,how to make macque choux,macque choux
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This is just cutting the kernels, the corn of the cob. Use fresh or if you want, use frozen. I am using frozen today because that’s what I have laying around. Just cut the kernels off and that is the most difficult part.
I like this type of dishes where you could put just about everything into one skillet or pot and cook it, the corn, the peppers, the onions and the butter and the little Cajun seasoning and salt. All of these will cook the same amount of time, very simple. The only thing we’ll add later on when this is finished is some tomato puree and a little heavy cream. These are like nice side dish for any meal.
Turn the flame up all the way and let this start cooking. Whether you’re using white corn, yellow corn, fresh or frozen, this won’t take that long. In about 10, 12 minutes of just nice, easy sautéing here, this dish will be done.
I’ve seen this Maque Choux cooked in many different ways but what I enjoy is appearance and taste. So, this is my little way of doing it. I like to see the green and a little tomato and heavy cream at the end. We’ll just bring it together. It’s kind of simple this is to cook. At the end of the recipe, you will see at the end of the video, the types of recipe on the screen with all the ingredients and the seasoning. You should have no problem in making it. You don’t have to use butter. I am only doing it this time because it tastes so good but if I were doing this on a daily basis, I would use olive oil. Other than that, everything else in here is good for you.
I have not reduced the flame on this and after about 10 minutes, I’ve just added the tomato and the heavy cream. Once this is incorporated, we are done. Very nice. That’s it and we’ll figure out how many of these will serve. Let’s see. We got like one, two—I would say, if people like to eat it as a side item, this will serve four people.
I have used a high flame from start to finish. This is a regular household stove. Now, if you’re using any Viking, the one that goes out the commercial stoves where there BTU’s are much higher, you can’t do this.
There we have that roasted chicken; nice color, split in half, half per person. That’s about a 2 ¼ or a 2 ½ lbs. chicken.