Weekly Winner:  One Man’s Maque Choux is Another Man’s Fancy Succotash

Whatever you want to call it, this might very well be my new favorite side dish. Yes, it has bacon in it. Yes, there’s a bit of cream and sherry to bring it all together. But seriously folks, this is a whole lot of veggie goodness here. I really can’t think of a piece of meat or fish that this wouldn’t go amazingly well with. It is good hot off the stove, room temperature or even cold so it would be a great picnic or pot luck item any time of year. I just wanted to test out the Maque Choux with Edamame and Sherry recipe so I simply sautéed a few chicken breasts.  (Note: the leftover sauce in the bottom of the Maque Choux pan makes a fabulous topping for the chicken, or whatever you’re having this with.

While I’m not positive, I’m relatively sure I got this recipe from the June issue of Cuisine at Home magazine.  Seriously people, call this what you want, but make sure you try this recipe.

Maque Choux with Edamame & Sherry

Serves 2

Ingredients:

2 strips thick-sliced bacon, diced

1 Tbsp unsalted butter

1/2 cup diced red bell pepper

1/3 cup diced scallion whites

2 Tbsp seeded and minced jalapeño

1 tsp minced fresh garlic

1/4 cup dry sherry

1-1/2 cups fresh or frozen corn kernels, thawed if frozen

1/2 cup fresh or frozen shelled edamame, thawed if frozen

1/2 cup heavy cream

Pinch of sugar

1/3 cup thinly sliced scallion greens

Salt and black pepper to taste

Procedure:

  1. Cook bacon in a sauté pan until crisp; transfer to a paper-towel-lined plate and discard all but 1 Tbsp of drippings.
  2. Melt butter with drippings in same pan over medium heat.  Add bell pepper, scallion whites and jalapeño; cook until softened, 3-5 minutes.  Add garlic and cook until fragrant, 1 minute.
  3. Deglaze pan with sherry, scraping up any brown bits.  Cook until Sherry is nearly evaporated.
  4. Add corn, edamame, cream, and sugar; simmer until cream thickens, about 3 minutes.  Toss scallion Green’s into Maque Choux and season with salt and pepper.
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1 Comment (+add yours?)

  1. Molly Roth
    Jul 18, 2016 @ 18:52:54

    Yum! Date: Mon, 18 Jul 2016 22:58:14 +0000 To: mollyroth@hotmail.com

    Reply

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