#maque choux

Finished product

Cajun Maque Choux Macaroni Salad

This Cajun salad recipe with crispy bacon and corn, is a must-try, new go-to, summer-loving must-do. Inspired by the classic, Maque Choux, this Cajun macaroni salad recipe is easy, approachable, make-ahead, kid friendly, and pot-luck perfect.

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Our friends suggested that we partner up to make a fried chicken dinner (which they awesomely pickle brined). I wanted to make a side that would give us some much needed veggies but still fit in with the southern theme. After reviewing some options in a Southern Living slideshow, I chose Okra-and-Corn Maque Choux. 

I made a few tweaks -- used an orange pepper instead of a green one, halved a pint of grape tomatoes and used a full sweet onion along with corn kernels from 7 ears of corn. The spicy sausage gave it nice flavor and the texture of the veggies was also good. It paired well with the chicken, cornbread, collards and baked beans as well. Would happily make again. 

Computer problems have kept the Yankeechef from posting for almost a week. When I last posted I had posted about The Grate App Challenge. Last Thursday evening the challenge went live. The day leading up to the evening's challenge went well. I was able to get everything done for the challenge that I need to. The evening started out slow. The YankeeParents came out for dinner. As I was in the dinning room talking to them I saw the six challenge judges come around the corner on their way to the Grind. I ran back to the kitchen and started the judge's plates. As the judge's food was cooking they came into the Grind with about 25 other DDA members. I was working alone that night because I didn't expect everyone to come in at once. So I just put my head down and put out all the plates as fast as posible.

The appetizer I came up with the mystery ingredents for the challenge was: Utz Cheese Griddle Cakes with Krab Maque Choux and Creole Tomato "Jello" Medallions. For the griddle cake batter I processed the cheese balls to powder in the food processor. I mixed the cheese ball powder with flour, eggs, milk, and the Fonta Flora Scuppernong Saison. Maque Choux (pronounced "mock shoe") is a Cajun creamed style corn. I sauteed bacon, the classic Cajun trinity of peppers, onions, and celery. I added the imitation crab meat and corn. After it cooked for a few minutes I deglazed the pan with the Fonta Flora saison and then added cream and butter and let it cook down. For the "jello" I boiled spicy Creole tomato juice and added it to the gelatin and poured it into cookie sheets so it would set up into thin sheets. To plate my appetizer I put the griddle cake on a plate. Over the cake I put the krab maque choux and topped it all with creole tomato jello medallions.

After I got all of the food cooked and plated I was able to talk to some of the DDA members who had come out for the evening. As the evening went on we had other guests come in and order the entry appetizer as well. As well as the six judges anyone of the DDA member that RSVPed for the evening could vote on their favorite challege entry. My entry won the Peoples Choice award. I am quite happy with that.