Tag: corn

Hoe Cakes

Hoe Cakes

Hoe cakes are often associated with the American South, where hoe cakes are served with a variety of sweet and savory foods. There are several explanations where hoe cakes came from. What are hoe cakes? No it’s not what you think it is ;). Some food historians use ex-slave narratives as proof that hoe cakes are called that because they were cooked on the back of a hoe. Others believe the name hoe cake comes not from the slaves cooking the cornmeal on a metal hoe, but rather from an earlier meaning of the word hoe, which was synonymous with griddle.

Maque Choux

Maque Choux

Maque choux, pronounced mock shoe, is a vegetable side dish popular in the South region of the United States, particularly among the residents of southern Louisiana. The ingredients commonly include corn, onions, green bell pepper and tomatoes. Some recipes call for the addition of garlic and celery. All the ingredients are normally braised until they soften and then hot sauce or cayenne pepper is added to enhance the flavors of the vegetables.

The origins of the term maque choux are not clearly defined. The phrase can be traced to Cajun French and may have been influenced by the word machica, which is a Spanish term for a traditional dish of toasted corn meal. Other sources cite the Cajun French word maigrchou, which means thin child, as the root for the term, based on a variation of maque choux that is commonly thinned with milk or cream and resembles a soup. Another possible origin of the phrase is moque-chou, which when translated from the French language means mock cabbage, indicating that cabbage may once have been included in the recipe.

Succotash

Succotash

True succotash contains lima beans and corn. The rest seems to be up for grabs. Succotash is thought to be one of the first recipes the Algonquin Indians taught the settlers at Plymouth Rock. Succotash was also made by the Narragansett Indians, who called it misckquitash, which means “boiled corn”. It is notable that the two primary ingredients are two of the main agricultural crops of many Native American tribes.

Ingredients

  • 1 cup of frozen corn
  • 1/2 bag of frozen lima beans
  • 1/2 red bell pepper
  • 1/2 green bell pepper
  • 4 green onions
  • 1 sm onion
  • 1 garlic clove
  • 1 tsp thyme
  • 4 strips of bacon
  • 1/2 cup of chicken broth or cream

Instructions

  1. Cut up the bacon, bell pepper, red pepper , green onion and onion. Put in a skillet 2 tbsp olive oil, add the bellpepper and onions. Cook for about 5 min,. then add the bacon cook another 5 min. Add corn to the pan and yes cook another 5 min, (Now if you use fresh corn and lima beans. you need to cook them separate for about 10 minutes or until tender) Add the lima beans and cook another 5 min. Stir in the thyme pepper and salt according to your taste. Add the cream or chicken broth and cook for another 5 min.

*Arrisje’s Recipe Card. Right Click on the pic below and save to your hard drive. Print as a 4×6 picture*

Succotash
 
Ingredients
  • 1 cup of frozen corn
  • ½ bag of frozen lima beans
  • ½ red bell pepper
  • ½ green bell pepper
  • 4 green onions
  • 1 sm onion
  • 1 garlic clove
  • 1 tsp thyme
  • 4 strips of bacon
  • ½ cup of chicken broth or cream
Instructions
  1. Cut up the bacon, bell pepper, red pepper , green onion and onion. Put in a skillet 2 tbsp olive oil, add the bellpepper and onions. Cook for about 5 min,. then add the bacon cook another 5 min. Add corn to the pan and yes cook another 5 min, (Now if you use fresh corn and lima beans. you need to cook them separate for about 10 minutes or until tender) Add the lima beans and cook another 5 min. Stir in the thyme pepper and salt according to your taste. Add the cream or chicken broth and cook for another 5 min.