The Food That Sings

Okra and Corn Maque Choux July 21, 2010

Filed under: Side Dish — alisonfsu @ 1:49 am
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Looking for a side dish that features fresh summer vegetables, but still delivers a nice kick? This dish features simple, clean vegetables and spicy sausage- a hit in my book! My friends Kristen and Chad have made this recipe a few times, and we enjoyed it this weekend along side baby back ribs and homemade macaroni and cheese. This maque choux does not disappoint!

Okra and Corn Maque Choux

Adapted from Southern Living

1/4 pound of spicy smoked sausage, diced

1/2 cup chopped vidalia onion

2 garlic cloves, minced

3 cups fresh corn, cut off the cob

1 cup sliced fresh okra

1 cup diced tomato

Kosher salt and freshly ground pepper, to taste

Sauté sausage in a large skillet over medium-high heat 3 minutes or until browned. Add onion, bell pepper, and garlic, and sauté 5 minutes or until tender. Add corn, okra, and tomato; cook, stirring often, 10 minutes. Season with salt and pepper to taste.

Makes 8 side dish servings


Roasted Cauliflower with Indian-Spiced Barbeque Sauce May 24, 2010

Filed under: Uncategorized — alisonfsu @ 3:42 pm
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I have been trying to eat more vegetables. When I stroll up and down the vegetable aisle, I rarely select cauliflower because I think that it has very little taste. Well, with a little roasting and tangy “barbeque” sauce, my cauliflower was transformed. I was impressed with how much flavor roasting the cauliflower brought out, and was scraping the plate for every last bite. The cauliflower has a slightly burned look on the top of the florets after cooking, but they do not taste burned and provide a crunchy treat. I hope that you too will give cauliflower a chance!

Roasted Cauliflower with Indian-Spiced Barbeque Sauce

Adapted from Bon Apetit


1 tablespoon ground cumin

1 2-pound head of cauliflower, cored and cut into  1-inch pieces

2 tablespoons olive oil

1 1/2 to 2 teaspoons of fresh ginger

2 garlic cloves, finely chopped

Roasted cauliflower

1/2 cup of ketchup

1/4 cup of low sodium soy sauce

1 tablespoon sugar


Preheat the oven to 400. Toast ground cumin in a small skillet over medium heat until it begins to smoke and is darker in color, about 2 minutes. Set aside. Toss the cauliflower and 1 tablespoon oil in a large bowl. Transfer the cauliflower to a medium baking sheet. Roast until tender, stirring occasionally, about 45 minutes.

While the cauliflower is roasting, heat 1 tablespoon oil in a saucepan over medium-low heat. Add ginger and garlic; saute until fragrant, approximately 3 minutes. Add ketchup, soy sauce, sugar, and toasted cumin. Bring mixture to a boil, slowly whisking to blend. Reduce heat to low and simmer.

Remove cauliflower from oven and transfer to a large bowl. Toss with enough barbeque sauce to coat, approximately 2-4 spoonfuls. Season to taste with salt and pepper.

Makes 6 side-dish servings with extra barbeque sauce