For the Maque Choux:
Amt | Ingredient | |
8-10 | ears fresh corn (still in husk) | |
1 | red onion, diced | |
2 tbsp. | minced garlic | |
1 | jalapeno, diced | |
1 | red bell pepper, diced | |
3 cups | heavy cream | |
1 tbsp. | blackening seasoning to taste | salt and pepper |
Procedure:
• Roast corn in oven at 375º for 45 minutes and let cool.
• Shuck, cut and scrap corn from the cobs; make a point to capture all liquids and tasty bits.
• Heat large skillet and caramelize onions.
• Add the rest of the ingredients and simmer until cream is reduced to a thick syrup. Adjust seasoning.
For the Porcupine Scallops:
Ingredient
U-10 dry pack scallops
shredded phyllo
salt and pepper
Procedure:
• Season scallops and wrap katafi around, leaving 3 to 4 inches hanging off.
• Gently place in fryer (without basket) for 2 to 3 minutes until crisp.
• Very carefully pull out scallops with strainer and place on paper towels.
For the Cabernet Reduction:
• Take your favorite cabernet and reduce it to a quarter of its original volume. Whip in butter and hold.
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