Macque Choux aka Fried Corn

Spicy Fried Corn

Fried Corn AKA Maque Choux

(recipe to pic above found at link below)

I always wondered what to call a stir fry that’s made with corn.(I’ve made up a few of these). I like to make a favorite one with smoked lousiana sausage and other ingredients. I’ll post a recipe later.

In soul food cooking, we call it “fried corn” even though it’s sauteed.  I was looking in the “La Bouche Creole” cookbook, and came across a Maque Choux recipe that was more liquidy than fried corn and stewed with tomatoes, onions, and chicken. Did some research and came across this link for a sauteed corn recipe of Native American origin also called Macque Choux. This website says the recipe is offered by the Chitimacha Tribe of Louisiana .. who learned this from Al LeBlanc, a Chitimacha.  Wikipedia states that the word Macque Choux is either french or native american or some mix of the two. I wonder if there are some other Native American names for fried corn? There just has to be since they pretty much invented corn!  They must make it every way it could possibly be made!

So now I can call my stir fried corn dishes Maque Choux.  (Creole pronunciation is “ma show” like Ma as in Mama).

Other indigenous recipes on this site interest me as well. I heard my grandmother used to eat poke salad. I saw wild greens like poke on this site as well.  I also saw acorn recipes there (reminds me of Octavia Butler, the black science fiction novelist who mentions foods made with acorns).


Turkey Meatloaf

I cut and pasted this recipe from this blog: Posted on December 18, 2010 by

turkey meatloaf

Gonna give it a try! Looks great!

i have tried many turkey meatloaf recipes before and find this one the best. it is so moist that you might forget it is turkey in this meatloaf and not red meat. it is recommended using dark turkey meat for just this reason, but this meatloaf is great as well if you decide to mix the dark and light meats. the mushrooms helps to retain the moisture and they are a great addition. ketchup can be used for the topping but the roasted red pepper and garlic tomato sauce is worth any or every effort. it is great! feel free to use jarred roasted bell peppers if time is not on your side.

everything about this dish screams comfort food other than the fact that it is a healthier version of the standard meatloaf. a must try!


1 tbs extra virgin olive oil

1 medium onion, finely chopped

1 medium carrot, diced

2 cloves garlic, minced

10 oz shiitake or crimini mushrooms, trimmed, cleaned, and finely chopped

1 tsp salt

1/2 tsp black pepper

1 tsp red chili flakes

1 1/2 tsp worcestershire sauce

3 tbs ketchup

1/3 cup finely chopped fresh parsley

1/4 c sun-dried tomatoes in oil, chopped

1 c bread crumbs

3 tbs milk

2 lg eggs, lightly beaten

1 1/4 lb ground turkey, preferably dark meat


preheat oven to 400°F.

heat the olive oil in a medium size saute pan over medium high heat. add the onion and carrot and saute, stirring occasionally, until onion and carrot have softened, 3-5 minutes. add the garlic, mushrooms, salt, and pepper and cook until the mushrooms are very tender and liquids have absorbed (10-15 minutes). continue to stir occasionally. remove from heat and add the worcestershire sauce,  ketchup, and red chili flakes. set aside to cool.

in a large bowl, add the parsley, sun-dried tomatoes, bread crumbs, milk, eggs, and turkey. add 1/2 teaspoon of kosher salt and pepper. gently mix together with your hands and be careful not to over mix. the mixture will be moist.

form a 9×5 inch loaf on a lightly sprayed baking pan (13x9x2). brush the meatloaf with a few tablespoons of the red pepper sauce (or ketchup can be used if not preparing the sauce. bake in the center of the oven for 55-60 minutes or until an instant read thermometer reads 170 degrees. remove from oven and let sit for 5 minutes before slicing. slice the meatloaf and place on a platter or individual plates. ladle a little of the red pepper sauce over the meatloaf. serve immediately.

bon appetit!

Nectarine Crisp


The basic on this is to make a topping from:

  • 1/3 cup flour
  • 1/3 cup brown sugar
  • 1/3 cup whole oats
  • spices and nuts or dried fruit to taste (cinnamon, nutmeg, pecans, ginger, raisins for example)
  • a bit of melted butter

Mix butter into the dry ingrediants until it starts to form clusters (like granola). Lay it on a baking sheet and bake it for about 15 mins.

In a pot, put in 2/3 or your fresh slices of fruit and or berries. Add sugar, spices, butter, and vanilla to taste.  On the side, use fruit juice (1/2 cup apple or white grape or peach for example) mixed with cornstarch (about 1 – 2 tablespoons) to create your slip. Use more starch as needed to thicken to preference. I also like to add a bit of fresh squeezed lime.

Cooking the fruit and thickening it should take about 8 mins. Pour it into a baking dish and add the remaining fresh fruit. Then put the oat topping over the fruit and bake it until its hot and bubbly and the topping starts to brown.

Serve it with ice cream. I prefer Butter Pecan with this recipe.

Dark Squaw Bread


Yum Yum. A perfect bread for many sandwiches. It’s kind of like pumpernickel but a bit sweeter and a little softer. You can buy a whole loaf at Mike’s Deli on Slauson near Ladera.

Thai Chili Basil Eggplant with Shrimp


I made my second successful attempt at making Thai food last night. (First was papaya salad).

This dish is one of my favorite Thai dishes and I was surprised to discover how (relatively) simple it is but you MUST have the base ingrediants to make it.

I used this recipe (link below). I pretty much followed the recipe to the tee but my eggplant ended up a little softer than I wanted. So next time I would cut fire under the wok a little sooner because the asian eggplant seems to cook faster than the American kind. Plus it kept cooking a little even after turning off the fire.

I used 2 green thai chilis and added a teaspoon of asian crushed red chili from the jar.

I only used eggplant and red bell peppers for the veggies. My big complaint with this dish at most Thai restaurants is that they don’t put enough eggplant and they fill up the dish with too many other veggies!


4 Servings, Prep Time: 10 Minutes, Total Time: 15 Minutes

Tips and Techniques

For a vegetarian dish, substitute soy sauce or salt for fish sauce.



Slice the eggplants into irregular shapes for easy turning in the pan. When it is sliced into a small disk, it tends to stick to the bottom of the pan and makes it difficult to flip or turn.

Chop garlic and slice chili peppers. Pick the leaves from the stem of the Thai basil.

Heat a pan or wok over high or medium high. Add oil, chili peppers and garlic. Stir until the garlic turn golden brown. Add eggplant and stir. Add a cup of water and cover the pan or wok with a lid. Keep the lid close until the eggplant is cooked. It should take about 5-7 minutes before the eggplant is done. The eggplant turns from white to translucent when it is done. Almost all of the water should have been evaporated at this point. If the eggplant is still not cooked, add a little bit more water and keep lid closed until the eggplant is ready. Add fish sauce and sugar and stir. Add Thai basil and quickly stir to heat the basil, so that it retains it color. Turn off heat immediately.

Serve hot with rice.

Greek Style Turkey Burgers with Garlic Aioli and Sweet Potato Fries


For these I used:

  • 1 package of ground turkey (makes about 6 burgers)
  • 1 egg
  • about a tablespoon or 2 of olive oil
  • about 1/2 cup – 2/3 cup crumbled feta (not packed)
  • 2 teaspoons of mint?
  • 1 – 1/2 teaspoons of oregano
  • 2 tablespoons of parsley
  •  A few dashes of Worstchestire
  • 4 cloves of minced garlic
  • 1/2 fresh squeezed lemon juice

I mixed the ingrediants and let it sit for an hour to let the herbs “Marinate” the meat. I put a thin layer of olive oil on a pan with grill ridges (olive oil helps to make the black “grill lines”).  I cooked the turkey burgers on the pan for a few minutes on each side. Maybe about 5 – 6 mins on the first side and about 3 mins on the flip side.  When the burgers were done I laid them over raw baby spinach. Later I used the spinach on the burgers with sliced cucumbers, tomatos, and red onions. The feta is salty so this recipe doesn’t need any salt.

I also made a sauce for the burgers. Since I didn’t have any plain yogurt or sour cream on hand, I mixed about 1/2 cup of mayo with about a half teaspoon of mint, parlsey, garlic powder, juice of half of a fresh lemon, and a little water.  This made an excellent tzatziki style sauce that was great with sweet potato fries. I used the frozen ones from Trader Joes. If you can find fresh cut sweet potato spears or have a sharp enough knife to cut your own, they have a lot more flavor. You can just toss them with some olive oil and salt and pepper and bake them on a sheet.