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Why a PINK chef's coat?

Simply put, I carry my Dad's legacy with me through my cookbook, cooking and everyday I am writing my food columns, he is always with me. I carry my Mom with me through a silent reminder of her struggle with breast cancer that took her life, as well as the lives of many other women who have dealt with, and are still dealing with, this horrible affliction. Besides, why not pink? It makes a man look good!

Delicious Maque Choux

Maque Choux(of which the meaning is somewhat vague)is prounouced Muck Shoo and frequently contains sliced okra. I think you will enjoy this alternative. Add this spicy Cajun side dish with any barbecuing you are doing this summer.

Ingredients

For 4 people

Recipe

  • 1 (15 ounce)jar fire roasted, diced tomatoes
  • 2 tablespoons oil
  • 1 teaspoon minced garlic in oil
  • 1 green bell pepper, halved and cored
  • 1 small onion, peeled and diced small
  • 1 jalapeno pepper, seeded and minced
  • 2 ounces pepperoni, diced small
  • 1 cup whole kernel corn
  • 1 teaspoon hot pepper sauce
  • 1/2 teaspoon dried thyme
  • Salt and black pepper to taste

Delicious Maque Choux Directions

  1. Drain all but 1/2 cup juice from jarred tomatoes; set aside. Heat oil in a large skillet, or saucepan, until hot over medium high heat. When ready, add garlic, stirring and cooking one minute. Add bell pepper, onion, jalapeno pepper and pepperoni. Stir to combine and cook 4-5 minutes, or until vegetables are just tender. Add reserved tomato juice along with diced tomatoes, corn, thyme, hot pepper sauce and salt and black pepper to taste. Stir well, reduce heat to low and simmer 15 minutes, uncovered, or until slightly thickened with most of the liquid evaporated.
  2. Remove from heat to serve while hot or cool completely before serving.
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