This is a cajun dish. It is one of my favorites, and i rarely share this recipe, but i will with you guys. Pay careful attn to my notes..this makes all the difference. If you try this recipe, you will likely become addicted..fair warning there..so here goes.


Maque Choux with Pork

1/2 CUP Oil (peanut oil is preferred, veg. oil will work)
1 cup chopped onion
1/2 cup chopped bell pepper
1 cup chopped fresh parsley (parsley flakes will work)
3 cups fresh or canned whole kernel corn (drained)
1 tablespoon finely chopped garlic
1 cup dry white wine (don't skimp..white zinfandel) 2 big bottles..really big bottles..i mean buy some wine!
1 cup water
Louisiana hot sauce or ground cayenne pepper to taste
Salt to taste
1 tablespoon soy sauce
2 pounds pork, cut into 1-inch cubes

Over medium heat in a large skillet, heat the oil and then saute the onions, bell pepper, and parsley until the onions are clear. Add the corn and stir, then the garlic, wine, water, and seasonings, and stir again. Reduce the heat to low, cover, and simmer for 30 minutes, then add the pork, recover, and let simmer another hour, stirring occasion­ally.
YIELD: 6 to 8 servings

Now..you have to have these to go with it...

CAJUN HUSH PUPPIES

1 c. corn meal
1/2 c. plain flour
1 1/2 tsp. salt
1/2 tsp. baking soda
1 tsp. baking powder
1/2 tsp. garlic powder
1/2 tsp. cayenne pepper
1/2 c. green onion
1/2 c. corn
1/2 c. buttermilk
2 beaten eggs
2 tbsp. hot oil (get this from the main dish while it's cooking)

Heat enough peanut oil for deep frying in skillet to 375 degrees. Mix all ingredients well and drop by spoonful into hot oil. Fry until golden. Remove with slotted spoon to paper towel.

This is a fun meal to make, pour yourself a glass of wine..drag out the pots and pans...and get busy.

I am from the south, so we serve cheese grits with this, but you can use yellow rice, or as a side..montery jack halepeno cheese and crackers...did i mention the white zinfandel? Make sure you have plenty...

*notes* if the hushpuppy batter is too soupy..add flour or corn starch, if it is too stiff..add buttermilk.

sample the wine...

make a test puppy...drop it into the hot oil...wait until it's golden brown...check to see if it needs salt...

sample the wine....

When you are sure they are ready for frying...sample the Maque choux...make the adjustments..

sample the wine...

I told you to get two bottles!

Seriously, this is one awesome dish, it is one i have cherished for years. I hope you have fun making it, and hope you have fun enjoying it!

Yummy!!

sounds great tasting mark, not something i can try. spicy hot food and my age does't mix well together anymore

Mmmm...Cheese grits...agggg...