In the realm of culinary artistry, where flavors dance and textures intertwine, welcome to a delightful journey with Rachael Ray's Avocados with Creamy Maque Choux. This tantalizing dish combines the richness of avocado with the vibrant flavors of maque choux, a classic Louisiana corn dish. Embark on a sensory adventure as we delve into the heart of this recipe, exploring its unique combination of ingredients and cooking techniques. Discover the art of selecting ripe avocados, roasting corn to perfection, and creating a creamy, flavorful sauce that brings the dish together. Delight in the vibrant colors and textures that make this dish a feast for the eyes and the palate. With step-by-step instructions and insightful tips, Rachael Ray guides you through the process, ensuring a successful culinary experience. This recipe is not only a culinary delight but also a versatile dish that can be enjoyed as an appetizer, side dish, or even a light meal. Dive into the world of flavors and textures with Rachael Ray's Avocados with Creamy Maque Choux.
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TILAPIA WITH TOMATILLOS AND AVOCADO FILLED WITH MAQUE CHOUX
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 24
Steps:
- Season fish with salt, pepper, cumin, paprika. Heat a nonstick skillet over medium high heat. Add 1 tablespoon oil, 1 turn of the pan. Heat an ovenproof serving plate in a warm oven. Saute fish 3 minutes on each side or until opaque. Squeeze the juice of 1/2 lime over the fish and carefully slide the fillets onto warm platter. Cover the fish to keep it warm. Return pan to heat and add remaining tablespoon of oil, 1 turn of the pan. Over medium high heat, quickly saute the red onion, jalapeno and the garlic. Saute a minute or so, add the diced tomatillos with seeds and juices. Season mixture with coarse salt and saute the mixture of vegetables 5 minutes.
- Once you get your sauce working, get a second skillet hot over moderate heat for your maque choux. Add 1 tablespoon extra-virgin olive oil (1 turn of the pan,) chopped onion, jalapeno and red bell pepper. Saute 2 or 3 minutes. Working on a plate to catch the milky juices, scrape corn off the cob. Break up the kernels and pour into the skillet. Combine corn with peppers and onions. Season with a sprinkle of sugar, a dash of cayenne pepper and salt. When mixture bubbles, reduce heat to simmer. Cut butter into pieces and stir into corn mixture. Allow mixture to simmer and cook until creamy, 5 to 7 minutes.
- While corn is working, go back to your sauce for the fish. Add the beer and the juice of 1/2 lime and cilantro to the pan. Simmer sauce 5 minutes longer, then spoon hot sauce down over the fish filets. Garnish platter with a few extra sprigs of the cilantro.
- Cut avocados in 1/2 lengthwise and remove pits. Squeeze lime juice over the avocados to keep them from browning and season them with a little coarse salt. Arrange on the serving plate.
- To serve, fill the avocados with maque choux, allowing the corn to spill down and over the sides of the avocado onto the serving platter. The ripe avocado is spooned away from its skin with bites of creamy, warm corn and peppers. Place the avocados alongside garnished fish and enjoy with lime sorbet topped with raspberries and Grand Marnier.
RACHAEL RAY'S AVOCADOS WITH CREAMY MAQUE CHOUX
Stuffed avocados with a delectable maque choux filling. The ripe avocado is spooned away from its skin with bites of creamy, warm corn and peppers. Goes great with recipe #112775, recipe # 112775 or other fresh fish. From Rachael Ray 30-minute Meals 2.
Provided by BecR2400
Categories Corn
Time 27m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat a skillet over moderate heat.
- Add the olive oil, onion, jalapeno and bell pepper, and saute 2 or 3 minutes.
- Working on a plate to catch the milky juices, scrape corn off the cob.
- Break up kernels and pour into the skillet.
- Combine with peppers and onions.
- Season with sugar, cayenne and salt.
- When mixture bubbles, reduce heat to a simmer.
- Cut butter into pieces, stir into corn mixture, and simmer until creamy, 5 to 7 minutes.
- Cut the avocados in half lengthwise and remove the pits.
- Squeeze lime over the avocados to keep them from browning and season with a little coarse salt.
- Fill the avocado with maque choux, allowing the corn to spill down and over the sides.
- The ripe avocado is spooned away from its skin with bites of creamy, warm corn and peppers.
- Great served with tilapia, or other fresh fish.
MAQUE CHOUX
This classic Cajun side dish is a sweet, hot, juicy, milky, buttery combination of corn, onions and peppers. It's often cooked in rendered bacon fat and enriched with heavy cream, but this version relies upon only butter and a little water in their place, which allow the ingredients' flavors to sing more clearly. While it is commonly understood that Fat Equals Flavor, there is a point at which too much fat actually masks complexities in flavors and dulls their vibrancy. Try the maque choux this way and see if you notice how bold and lively it tastes. If you miss the smokiness that bacon imparts, try instead a pinch of smoked paprika stirred in at the end.
Provided by Gabrielle Hamilton
Categories dinner, easy, quick, weeknight, vegetables, main course, side dish
Time 20m
Yield About 1 generous quart
Number Of Ingredients 10
Steps:
- Working with 1 corn cob at a time, set the ear of corn upright in a medium bowl. Shave the corn from the cob by slicing down the sides using the tip of a sharp chef's knife, holding the knife almost vertical. (This gives you neat tablets of corn that land squarely in the bowl and keeps the kernels from scattering all over the counter.) Using the back of the knife, scrape each cob to release all the nibs and the "milk" of the kernels into the bowl. Repeat with remaining ears of corn, then snap the cobs in half, and add them to the bowl.
- In a large, deep sauté pan, melt 3 tablespoons butter over medium heat until foaming. Add onion and celery, and season with 1 or 2 pinches of kosher salt. Stir constantly until softened and translucent but not browned, about 5 minutes.
- Add 2 tablespoons butter and the bell pepper, poblano and serrano, and stir constantly, adding another pinch of kosher salt, letting the butter melt and the peppers soften and become translucent, about 2 or 3 minutes. You will smell the peppers' sweetness and their mild capsaicin releasing.
- Add the final 3 tablespoons butter and the corn mixture from the bowl, cobs included, and another pinch of kosher salt. Stir constantly to coat with the butter and combine thoroughly.
- When everything starts to hiss and sound hot, but isn't cooking so hard as to take color, add 1/2 cup water and a healthy few grinds of black pepper, and cover the pan for a couple of minutes to steam/shallow braise the mixture.
- Remove the lid, and stir well, noticing the corn releasing its liquid and the kernels softening, and the cobs turning somewhat translucent, if however vague. You will notice a general softening and melding together. Return the lid, and let cook a few more minutes, noticing the water evaporating and the remaining liquid reducing and gaining some "body" and gloss. Discard the corn cobs, but do suck them before tossing - those buttery juices make a nice cook's treat.
- Taste for salt, and serve. It should be sweet, spicy, a bit wet and surprisingly complex, given the few ingredients and their ordinariness. If you want a smoky taste, add a good pinch of smoked paprika.
MAQUE CHOUX
This is a traditional dish from Louisiana. It can be served as a side dish, or as a topping for blackened chicken or fish. Best of all, you can put it together in 30 minutes!
Provided by breezermom
Categories Sauces
Time 30m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Saute the onion, bell pepper, garlic, and jalapeno pepper in hot oil in a Dutch oven over medium-high heat 10 minutes or until tender.
- Stir in corn, tomatoes, and Creole seasoning; reduce heat to low.
- Cover and cook 10 minutes, stirring occasionally.
Tips:
- Choose ripe avocados: Look for avocados that are dark green or black in color, with slightly soft flesh when gently squeezed. Avoid avocados that are too firm or have bruises or blemishes.
- Use fresh corn: Fresh corn on the cob is best for this recipe, but you can also use frozen corn kernels if you don't have fresh corn available.
- Don't overcook the corn: The corn should be cooked just until tender, about 5-7 minutes. Overcooking will make the corn mushy.
- Use a good quality Creole seasoning: Creole seasoning is a key ingredient in this recipe, so make sure to use a good quality brand. You can find Creole seasoning at most grocery stores.
- Serve immediately: This dish is best served immediately, while the corn is still hot and creamy.
Conclusion:
This recipe for Rachael Ray's Avocados with Creamy Maque Choux is a delicious and easy way to enjoy fresh avocados. The combination of creamy avocados, sweet corn, and flavorful Creole seasoning is sure to please everyone at your table. This dish is perfect for a summer cookout or potluck, and it's also a great way to use up leftover corn on the cob. So next time you're looking for a new and exciting way to enjoy avocados, give this recipe a try!
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