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Craig Claiborne, in his New York apartment in 1990
(courtesy AP)
A Tribute to
Craig Claiborne
Atchafalaya Swamp Near Gibsom in the Heart of Cajun Country, Louisiana USA
Robert Francis
Buy This at Allposters.com
La Belle Cuisine
from the introduction to Southern Cooking:
"Nothing rekindles my spirits, gives comfort to
my heart and mind,
more than a visit to Mississippi... and to be regaled as I often have
been, with a platter of
fried chicken,
field peas,
collard greens, fresh
corn on the cob,
sliced tomatoes with French dressing... and to top it
all off with a wedge of freshly baked
pecan pie."
Craig Claiborne's Maque Choux
 
Craig Claiborne's
Southern Cooking
by Craig Claiborne, 1987, Times Books/
2007, Univ. of Georgia Press
"One of the most typically Cajun dishes is called maque
choux,
a name
I have never heard explained. It is primarily a vegetable
dish with corn
as
its principal ingredient."
16 ears fresh corn on the cob
4 tablespoons butter
1 tablespoon peanut oil
1 cup chopped onion
1 cup chopped bell pepper (green and red)
1 teaspoon freshly ground pepper
1/2 teaspoon cayenne pepper
1/4 teaspoon dried thyme
2 cups cored, chopped, ripe tomatoes
3 tablespoons heavy cream
1 teaspoon sugar
Cut corn kernels from the cob using sharp knife. Scrape cobs to
obtain
pulp. there should be about 8 cups.
Heat 1 tablespoon butter and the oil in a
skillet and add the onions and
bell peppers. Cook, stirring, until wilted. Add the corn,
ground pepper, cayenne and thyme. Cook about 10 minutes or until corn starts to stick
to the bottom. Add tomatoes, salt to taste, cream and sugar - stir.
Cover and cook, stirring
often, about 10 minutes. Stir in remaining
3 tablespoons butter and serve hot. Serves 10.
Featured Archive Recipes:
Cajun Sausage and Chicken with
Black-Eyed Peas and Rice
Crawfish Maque Choux, Commander's Palace
Lee Bailey's Shrimp Maque Choux Salad
New Orleans Chicken Bonne Femme
Smothered Chicken and Maquechoux Casserole
Index - Craig Claiborne Recipes!
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