Friday, May 4, 2012

Maque Choux Thibodaux

This is a highly seasoned corn dish loved by the most Louisianians.  It is pronounced "mock shoe". Thibodaux is the name of a city in Louisiana as well as a family name. This recipe is a variation on Chef Paul's family favorite made in a lighter fashion.

Seasoning Mix
1 1/2 tsp onion powder
"mock shoe"
1 tsp sweet paprika
1 tsp garlic powder
1 tsp dry mustard

1 tsp salt
1/4 tsp black pepper
1/4 tsp white pepper

2 cups chopped onion
1 cup chopped celery
4 cups fresh corn kernels
2 cups defatted chicken stock *
1/2 cup apple juice
1/2 cup prune juice
1/2 cup evaporated skim milk
1/4 cup non fat dry milk

* see Sweet Pepper Cream Shrimp recipe again for defatted stock

Combine the seasoning mix in small bowl set aside. Blend 1 cup of onion, 1/2 cup celery, 2 cups of corn with1/2 cup of stock til completely smooth. Pre-heat heavy skillet (non stick) to about 350 degrees over high heat. (4 min.)

This next step Chef Paul claims is the most important to achieve the final favor of the finished dish. He says don't rush the caramelizing of the puréed vegetables and also use the freshest corn you can find. Place the puréed vegetables in the skillet scraping the bottom periodically for about 12-13 min. as a thin brown crust forms and begins to stick to the bottom blend into the mixture. Do this repeatedly (every 2-3min.) You will find when tasting the brown bits it will have a slightly caramelized corn flavor. This is what you're trying to achieve.

At the end of the 12-13 min. add apple juice, prune juice, the rest if the veggies, seasoning mix and stock.  Bring to a full boil (8-10 min.) stirring to loosen any brown bits that may still be sticking to the bottom. Reduce heat to medium for 35 min. always checking that it doesn't stick to the bottom.. Combine the skim milk with dry in blender until the dry milk is completely dissolved. Add that to the mixture in the skillet. Bring to a simmer (5 mi.) making certain it doesn't stick.

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