Maque Choux Thibodaux Recipe
Ingredients
| Seasoning mix | ||
| Onion powder | 1 1/2 Teaspoon | |
| Salt | 1 Teaspoon | |
| Sweet paprika | 1 Teaspoon | |
| Garlic powder | 1 Teaspoon | |
| Dry mustard | 3/4 Teaspoon | |
| Black pepper | 1/4 Teaspoon | |
| Pepper white | 1/4 Teaspoon | |
| 2 cups chopped onions, in all | ||
| 1 cup chopped celery, in all | ||
| 4 cups fresh corn kernels, in all | ||
| 2 cups defatted chicken stock in all | ||
| Apple Juice | 1/2 Cup (16 tbs) | |
| 1/2 cup prune juice | ||
| 1/2 cup evaporated skim milk | ||
| 1/4 cup nonfat dry milk | ||
Directions
Combine the seasoning mix ingredients in a small bowl.
Combine 1 cup of the onions, 1/2 cup of the celery, and 2 cups of the corn in a blender with 1/2 cup of the stock.
Puree until completely smooth.
Preheat a heavy 10-inch skillet, preferably nonstick, over high heat to 350°, about 4 minutes.
This next step caramelizing the pureed vegetables is the most important stage in developing the flavor of the finished dish.
Place the pureed mixture in the hot skillet and cook, scraping periodically, about 12 to 13 minutes in all.
To do this successfully, cook a few minutes, and after a very thin brown crust develops and starts sticking to the bottom of the skillet, stir and scrape up this crust and blend it in with the rest of the puree.
Cook a little longer until another crust forms, scrape it up and blend it in, and repeat this process until the mixture is very thick and a dark golden brown.
Taste one of the bits of crust that separate from the skillet; you'll find it still has a real corn flavor but is incredibly sweet with just a hint of caramel.
At the end of the 12 or 13 minutes, add the apple and prune juices, the remaining vegetables and seasoning mix, and the remaining 1 1/2 cups stock.
Scrape the bottom of the skillet to clear it of all brown bits, stir, and cook until the liquid comes to a full boil, about 8 to 10 minutes.
Reduce the heat to medium and cook for 35 minutes, checking the bottom of the skillet for sticking.
Combine the skim milk and dry milk in a blender, and process until the dry milk is completely dissolved.
Add the blended milk mixture to the skillet, scrape the bottom and sides clear, bring to a simmer, and cook for 5 minutes.
Combine 1 cup of the onions, 1/2 cup of the celery, and 2 cups of the corn in a blender with 1/2 cup of the stock.
Puree until completely smooth.
Preheat a heavy 10-inch skillet, preferably nonstick, over high heat to 350°, about 4 minutes.
This next step caramelizing the pureed vegetables is the most important stage in developing the flavor of the finished dish.
Place the pureed mixture in the hot skillet and cook, scraping periodically, about 12 to 13 minutes in all.
To do this successfully, cook a few minutes, and after a very thin brown crust develops and starts sticking to the bottom of the skillet, stir and scrape up this crust and blend it in with the rest of the puree.
Cook a little longer until another crust forms, scrape it up and blend it in, and repeat this process until the mixture is very thick and a dark golden brown.
Taste one of the bits of crust that separate from the skillet; you'll find it still has a real corn flavor but is incredibly sweet with just a hint of caramel.
At the end of the 12 or 13 minutes, add the apple and prune juices, the remaining vegetables and seasoning mix, and the remaining 1 1/2 cups stock.
Scrape the bottom of the skillet to clear it of all brown bits, stir, and cook until the liquid comes to a full boil, about 8 to 10 minutes.
Reduce the heat to medium and cook for 35 minutes, checking the bottom of the skillet for sticking.
Combine the skim milk and dry milk in a blender, and process until the dry milk is completely dissolved.
Add the blended milk mixture to the skillet, scrape the bottom and sides clear, bring to a simmer, and cook for 5 minutes.
Chef
