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Corn Maque Choux - A Thanksgiving Favorite by Sherry Sweeney

posted Apr 23, 2011, 6:27 PM by Peggy Sweeney-McDonald   [ updated Apr 23, 2011, 6:34 PM ]

Ingredients:
1 cup chopped onion
1/2 cup chopped bell pepper
1 tbsp. cooking oil
1 tbsp. butter
1 package frozen corn
1 can rotel diced tomatoes (hot or mild)
1/4 tsp sugar
Salt, pepper and Tony's Creole Seasoning
 
Saute' onion and bell pepper in cooking oil and butter.  When soft, add frozen corn and let it stick to the bottom of the pan.  Once the corn is thawed, add tomatoes and let it all fry down.  You can use  fresh corn off the cob.  Add a little water at a time and smother until corn is tender and tastes good.  Add salt and pepper.  If you used mild Rotel, add a little Tony's to taste.  pur into an 8 x 8 csserole dish and refrigerate overnight.  Remove from fridge and allot it to reach room temperature.  Heat covered with foil on 350 until warm throughout. 
 
You can double the recipe to make a full 9 x 11 casserole dish.  The dish announces the arrival of Thanksgiving.

Green Apple Collard Greens by Carrie McCully - Star of Upcoming - Chef Hunter on The Food Network & Headliner in Santa Monica Show - February 20, 2011

posted Apr 10, 2011, 8:58 PM by Peggy Sweeney-McDonald   [ updated Apr 23, 2011, 6:35 PM ]

This is a twist on my grandmother’s truly southern collard greens.
I've lightened the flavor with pancetta (she used fatty bacon) and added the apple for a fresh modern flavor.

Ingredients
2 lbs. Fresh collard greens, cut in 1/2-inch pieces
1/2 cup Pancetta, chopped
1 slices Green apple, diced
1 diced White onion
2 cloves Garlic, peeled and thinly sliced
2 tbsp. Apple cider vinegar
Pinch of salt and red pepper flakes


Method

1. In a heavy bottom Dutch oven sauté with a small amount of light extra virgin olive oil the pancetta and garlic until golden brown and onions until they sweat lower heat and add sliced green apple and sauté until they soften.

2. Add collard greens to the pot with 1 quart of water. Mix together, cover and steam until tender, about 20 minutes.
Simmer on low heat for 10 minute, stirring occasionally to allow the flavors to surface.

3. Add apple cider vinegar, salt and red pepper flakes to taste. Toss and serve.

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