Maquechoux Oysters Recipes

CORN MAQUE CHOUX (FRIED CORN)

Steps:

• In the skillet, heat the butter over medium low heat until melted.
• Add the onion and saute until wilted but not brown.
• Add the bell peppers and the corn and stir to coat everything with butter, sprinkle with some salt, pepper, and cayenne, and continue cooking over med-low heat, stirring frequently, until all liquid (if any) completely evaporates, the vegetables start to take on a slight caramalization and the whole room smells really, really good.
• (This should take about 20 minutes).
• Taste, adjust the seasonings if you need to, and serve.
• Note: I say to use a cast iron skillet because, as with cornbread, I believe this dish suffers in flavor if it is not cooked in one.
• However, if you don't have one, you can use another skillet- just know that it would be much better cooked in a cast iron skillet.

MELODY'S CORN MAQUE CHOUX

Steps:

• Cook bacon in a skillet over medium, turning occasionally, until evenly browned and crisp, about 10 minutes; drain on paper towels. Reserve 1 tablespoon bacon drippings.
• Allow bacon to cool; crumble and set aside.
• Melt butter with the bacon drippings in a large saucepan over medium heat. Cook and stir onion, celery, green bell pepper, red bell pepper, thyme, salt, black pepper, parsley, and Creole seasoning in the butter mixture until onion is translucent, about 8 minutes.
• Stir in garlic and cook until fragrant, about 2 more minutes.
• Mix in beef broth and corn; bring to a boil.
• Cover the saucepan and reduce heat to low; simmer until broth is nearly evaporated and vegetables are tender, about 20 more minutes. Stir in crumbled bacon. Dish can be simmered longer or held over low heat if desired.

CAJUN CORN AND BACON MAQUE CHOUX

Steps:

• Cut corn off the cobs by thinly slicing across the tops of the kernels; place in a medium bowl. Cut across the kernels again to release milk from the corn, add milk to bowl. Set aside.
• Heat the oil in a large skillet over medium-high heat. Add onion and green pepper, cook until onion is transparent, about 5 to 8 minutes. Combine corn, tomatoes, and milk with the onion mixture. Reduce heat to medium low, and cook 20 minutes longer, stirring frequently to prevent sticking. Do not boil. Season with salt and cayenne pepper. Lower heat, cover skillet, and cook 5 to 10 minutes longer. Stir in green onions and bacon. Remove from heat and serve.

MAQUE CHOUX

Steps:

• Cut the corn kernels from the cob but only cut into them about 2/3 of the way and set aside.
• Scrape the remaining 1/3 of the corn kernels off with the back of a large knife and set aside with the corn.
• Melt the butter in a pan over medium heat.
• Add the onion, celery and bell pepper and saute until tender, about 10-15 minutes.
• Add all of the corn, tomatoes, cream and thyme and simmer until the sauce thickens, about 10-15 minutes.
• Use an immersion blender to puree 1/4 of the corn mixture.
• Mix in the green onions, season with salt, pepper and cayenne to taste.

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.

CORN MAQUE CHOUX

Steps:

• Heat olive oil in a large skillet, cast iron or other non-stick, over medium heat until hot. Add bacon; cook and stir until crispy, 2-3 minutes. Add bell peppers, green onions, and garlic; cook and stir until softened, about 3 minutes. Add corn; cook and stir until crisp-tender, 3 to 5 minutes.
• Add butter, black pepper, and cayenne to skillet; stir to combine. Season to taste with kosher salt and serve hot.

MAQUECHOUX OYSTERS

Steps:

• Scrub oysters well with a brush under running water. Discard any that are open or have broken shells. Shuck oysters, saving all liquid and bottom halves of shells. Scrub shells inside and out, and set aside. Refrigerate oysters in reserved liquid, covered, until ready to use.
• Cut corn from cobs; set aside. Heat oil in a medium saute pan over medium-low heat. Add onion and cook, covered, until translucent, about 10 minutes.
• Add corn and cook, stirring, for about 5 minutes, or until corn is softened. Add salt, cayenne, red pepper, and jalapenos and cook for 2 minutes.
• Drain oysters, reserving liquid. Measure liquid and add enough water to make 1 cup. Pour into pan. Turn heat up to medium and cook about 10 minutes, or until liquid is mostly reduced. Set aside.
• In a large skillet, heat about 1 inch of oil to 375 degrees. Dredge oysters in cornmeal, coating them entirely. Fry in batches (don't overlap) and drain on paper towels.
• Arrange 4 or 5 oyster shells on each plate. Spoon about 1 teaspoon of Red Pepper Mayonnaise into each shell, and top with an oyster and some of the corn mixture. Serve immediately.