Jay D's Cajun Tasso Corn Maque Choux
BATON ROUGE - Local food blogger, Jay Ducote, shared a Cajun dish sure to make any Louisianian satisfied. Today, he made a spiced up meat dish made with corn and Cajun tasso.
You can find the full recipe below, and check out his Bite & Booze blog for more recipes and culinary events happening around the area.
Jay D's Cajun Tasso Corn Maque Choux
*3 ears of corn
*2 teapoons Cajun/Creole seasoning such as Slap ya Mama
*2 tablespoons olive oil, divided
*1 pound Cajun tasso cut into small chunks (1/4 to 1/2 inch cubes)
*1 medium yellow onion, diced
*1 red bell pepper, diced
*1 jalapeño, finely diced
*3 cloves garlic, minced
*1 cup white wine
*1 teaspoon crushed red pepper flakes
*kosher salt and black pepper to taste
*1 cup half and half (or heavy cream, if you prefer)
*2 tablespoons unsalted butter
*1 teapoon Cajun hot sauce
*1 green onion, white part removed, sliced for garnish
- Set oven to 350°F. Completely shuck and remove all fibers from ears of corn. Drizzle 2 of the tablespoons of olive oil over the corn cobs on a baking sheet and rub the oil on the cobs to ensure even coating. Sprinkle the Cajun seasoning on all sides of the cobs and place in the oven for 20-25 minutes, turning once, until the corn gets fragrant and begins to brown just slightly. Remove from oven and allow to cool.
- While the corn is the oven, in a thick bottom pot or dutch oven place the other two tablespoons of olive oil over medium high heat. Then, once hot, add the tasso. Allow it to cook, rendering out the fat and browning the smoked meat, for 10 minutes or so, stirring regularly. Remove the tasso with a slotted spoon into a heat-proof bowl. Discard all but enough fat to cover the bottom of the pot and add in the onion, green bell pepper, red bell pepper, jalapeño and garlic to the pot with the pork fat. Cook until the onions become translucent, stirring regularly, about 5 minutes and add the white wine. Deglaze the bottom of the skillet and bring the mixture up to a light boil. Next add in the crushed red pepper flakes and about 1 teaspoon of kosher salt and black pepper. Reduce the heat to medium and allow to simmer until wine is reduced by half.
- To finish the dish off, First, with a chef's knife, remove the corn kernels from the cob and place into a mixing bowl. He advises to use the back edge of the knife to milk the cobs directly into your pot. To do this, run the dull edge of the knife over the corn cob in the motion you would use to peel a carrot. This will remove extra corn still attached the cob as well as some of the remaining juices and flavors. He then says to discard the cobs once milked, and then add the corn kernels to the pot and stir.
- Ducote advises to allow the dish to simmer for a few minutes so the corn combines with the other flavors. And last, he says to add in the half and half, butter, and hot sauce and stir to combine and simmer for another 10 minutes.
Chef Ducote says he will be in Hammond, La. at the Gnarly Barley Brewery for their BBQ event where they will be debuting new seasonal brews. He'll be cooking the tasso dish with a list of other dishes from his blog. The event is open to the public on Saturday, October 18. For more information on the event and to purchase tickets, click here.
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