[Sca-cooks] Corn was Emergency supplies

[Stefan li Rous]

Oops. I forgot to attach the recipe I promised. Here it is.

And I just noticed a message in my recipe file after this recipe
about fried corn from Adamantius. So, apparently we've discussed
fried corn here previously as well.


Stefan

--
THLord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
    Mark S. Harris            Austin, Texas          stefan at texas.net
**** See Stefan's Florilegium files at:  http://www.florilegium.org ****

> To: spca-wascaerfrig at egroups.com
> From: PBLoomis at aol.com
> Date: Sun, 29 Oct 2000 14:40:14 EST
> Subject: Re: [spca-wascaerfrig] pennsic chandlering
>
> stefan at texas.net writes:
>> Huh? What is maquechoux/smothered corn?
>
> From "Paul Prudhomme's Louisiana Kitchen":
>     My mother cooked a lot of sweet or semisweet dishes.  One of these
> was Corn Maguechoux, which we ate with rice and gravy.  Every Cajun
> family has its own recipe for Maquechoux.
>     4 Tbs       unsalted butter
>     1/4 cup     vegetable oil
>     7 cups      fresh corn cut off the cob (about 17 ears), or frozen corn
>     1 cup       onion, chopped very fine
>     1/4 cup     sugar
>     1 tsp       white pepper
>     1/2 tsp     salt
>     1/2 tsp     ground cayenne
>     2-1/4 cups  stock (chicken, pork, or beef)
>     4 Tbs       margarine
>     1 cup       evaporated milk
>     2           eggs
>     Makes 10-12 side-dish servings
>
>     Cooking instructions as per Book.
>
>     Scotti
>
> 	"In a large skillet, combine the butter and oil with the corn, onions, sugar, white pepper, salt, and red pepper.  Cook over high heat until the corn is tender and starch starts to form a crust on the pan bottom, about 12 to 14 minutes, stirring occasionally, and stirring more as mixture starts sticking.  Gradually stir in 1 cup of the stock, scraping the pan bottom to remove crust as you stir.  Continue cooking 5 minutes, stirring occasionally.  Add the margarine, stir until melted, and cook about 5 minutes, stirring frequently and scraping pan bottom as needed.  Reduce heat to low and cook about 10 minutes, stirring occasionally, then add 1/4 cup additional stock and cook about 15 minutes, stirring fairly frequently.  Add the remaining 1 cup stock and cook about 10 minutes, stirring occasionally.  Stir in 1/2 cup of the milk and continue cooking until most of the liquid is absorbed, about 5 minutes, stirring occasionally.  Remove from heat.
>
> 	In a bowl combine the eggs and the remaining 1/2 cup milk; beat with a metal whisk until very frothy, about 1 minute.  Add to the corn, stirring well.  Serve immediately, allowing about 1/2 cup per person.
>
> 	Lagniappe: It's been my experience in dealing with starches and eggs in this type of recipe that you have to cook the hell out of one (starches) and leave the other alone.  The heat from the corn is ample to do everything necessary to the eggs to give the dish a rich, frothy texture.  -- Prudhomme