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Craig Claiborne, in his New York apartment in 1990
(courtesy AP)
A Tribute to
Craig Claiborne
Alligator in the Swamp
Leigh, Kevin
Buy this Photographic Print at AllPosters.com
Craig Claiborne's Maque Choux
Southern Cooking, 1987, Times Books, now
out of print
"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.
The latest edition
(1990) of Craig Claiborne's renowned
New York Times Cookbook, published by HarperTrade:
 
New York Times Cookbook
The original 1961 edition of The New York Times Cook Book is
now out of print, but can be
obtained from used book dealers.
from the introduction to Southern Cooking:
Out of Print, Used & Rare
"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."
Index - Craig Claiborne
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