3184. BLACKENED SWORDFISH with MAQUE CHOUX and BACON

3–4 swordfish steaks
2 tablespoons blackening seasoning
2 tablespoons olive oil
3 cups frozen corn
1 red pepper, diced
1 red onion, diced
2 celery stalks, diced
1 jalapeno, seeded and minced
3 tablespoons flour
3 tablespoons butter
1/4 cup white wine
3/4 cup chicken stock
salt and pepper
1 cup black beans, rinsed and drained
1 cup cherry tomatoes sliced
4 scallions, sliced
5 slices cooked bacon, crumbed

Place skillet on griddle. Preheat grill over high heat. Pat swordfish dry with paper towels and season both sides with blackening seasoning. Prep all of your veggies and supplies for the grill. Pour olive oil in skillet and using a glove, swirl. Add the peppers, onions, and celery and cook 5 minutes, stirring often. Stir in the butter and melt. Add the flour and cook until golden, about 30 seconds. Whisk in the white wine, scraping up any browned bits. Add the chicken stock and mix to combine. This will form a thick sauce over everything. Season with salt and pepper as needed. Stir in the beans and tomatoes. Cook for 3 to 5 minutes longer. Add a dash or two more of chicken stock if needed to thin things out. Stir in the scallions and bacon. Meanwhile, carefully oil the side of the grill not in use and cook swordfish 3 minutes per side. Serve over maque choux.


bacon recipe courtesy of: Kita Roberts, Girl Carnivore, June 5, 2013; adapted from Guy Fieri Food: Cookin' It, Livin' It, Lovin' It

2173. CRISPY BACON and CORN MAQUE CHOUX

yields four servings


1/2 pound bacon, chopped
6 ears young sweet corn
2 tablespoons vegetable oil
1 1/2 cups chopped onions
1 cup chopped green bell peppers
salt
cayenne
2 cups chopped, peeled, and seeded tomatoes, or 1 cup chopped canned tomatoes
1 cup milk
1/4 cup chopped green onions

In a large skillet, over medium heat, render the bacon until crispy. Drain the bacon on paper towels and set aside. Pour off all of the bacon fat except for 2 tablespoons. Cut the corn off the cob by thinly slicing across the tops of the kernels and then cutting across a second time to release the milk from the corn. Scrape the cob once or twice to extract the milk. You should have about 4 cups of corn with the milk. To the pan, over medium heat, add the oil, onions and bell peppers. Season with salt and cayenne. Saute for 2 minutes. Add the corn. Season with salt and cayenne. Continue to saute for 10 minutes. Add the tomatoes and cook, stirring occasionally, for 15 minutes, or until the corn is tender. Stir in the milk and remove from heat. Stir in the crispy bacon and green onions. Serve immediately.


bacon recipe courtesy: Emeril Lagasse, "Thanksgiving on the Side," Emeril Live, 1999

1151. ROASTED CORN, PEPPER and BACON MAQUE CHOUX

makes eight servings


8 ears of white corn, shucked
3 tablespoons Asian sesame oil
1/2 pound sliced bacon, cut into 2-inch pieces
1 large onion, cut into 1/2-inch dice
1 large red bell pepper, cut into 1/2-inch dice
1 tablespoon minced garlic
1 cup heavy cream
12 medium scallions, white and tender green parts thinly sliced

Preheat the oven to 425 degrees F. Brush the corn with the sesame oil and season with salt and pepper. Wrap each ear in foil and bake for about 30 minutes, or until tender. Let cool, then unwrap the corn and, working over a bowl, cut the kernels from the cobs.

In a large enameled cast-iron casserole, cook the bacon over moderately low heat, stirring, until it's lightly crisp and the fat is rendered, about 5 minutes. Transfer the bacon to paper towels to drain. Pour off all but 2 tablespoons of the rendered fat.

Add the onion and bell pepper to the casserole and cook over moderate heat, stirring, until softened, about 5 minutes. Add the corn, bacon and garlic and cook, stirring, for 3 minutes. Add the cream, cover and simmer, stirring occasionally, until the cream thickens and coats the corn, about 8 more minutes. Stir in the sliced scallions and season with salt and pepper. Serve hot.

MAKE AHEAD: The maque choux can be refrigerated overnight; reheat and add the scallions just before serving.


courtesy of: Food & Wine