Corn Maque Coux (Smothered Corn)

Corn Maque Coux (Smothered Corn)
A spicy Cajun dish of smothered corn and seasonings (pronounced mock shoo)
12 ears fresh corn
2 T vegetable oil
1 T butter
1 large onion, chopped fine
1 medium-sized green pepper, chopped
1 clove garlic, minced
2 large tomatoes, peeled and chopped
1 T sugar
1 tsp salt
1/4 tsp pepper
1/4 tsp hot sauce
1/2 cup milk
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Scrape off corn kernels into a bowl; scrape milk and remaining pulp from cob with a knife. Combine oil and butter in a large skillet; heat until butter melts. Add the corn, onion, and bell pepper and cook for about 10 minutes. Add the garlic, chopped tomatoes, sugar, salt, pepper, hot sauce and cook, stirring occasionally for 15 minutes, or until the corn is tender. Lower the heat if the mixture begins to stick. Add the milk, stir, and remove from heat.

Bobby Flay's Grilled Red Potatoes w/Bacon & Bleu Cheese Vinagrette

Recipe courtesy Bobby Flay









Ingredients
* 4 pounds new potatoes, scrubbed, cooked until almost tender, drained, and halved
* 1/4 cup olive oil, plus 1/4 cup
* Salt and freshly ground black
* 3/4 pound hickory smoked bacon
* 1 large red onion, finely sliced
* 1/4 cup plus 2 tablespoons white wine vinegar
* 1 tablespoon sugar
* 1/4 cup coarsely chopped flat-leaf parsley
* 1 cup crumbled Maytag blue cheese
Directions
Preheat grill. Toss potatoes with 1/4 cup olive oil and season with salt and pepper, to taste. Grill cut side down for 3 minutes. Turn over and continue grilling 2 to 3 minutes. Place in a large bowl.

Place medium skillet on the side burner or the grill and heat until almost smoking. Add the bacon and cook until golden brown and crisp. Remove to a plate lined with paper towels. Let cool and crumble.

Remove all but 2 tablespoons of the bacon fat from the pan. Add the onions and cook until soft, 5 to 6 minutes. Add 1/4 cup olive oil, vinegar, and sugar and cook until sugar is dissolved, and the onion is caramelized Pour the onion mixture over the potatoes, add the crumbled bacon and parsley and toss to combine, season with salt and lots of black pepper. Spoon the salad onto a large platter and sprinkle with the crumbled blue cheese.

Fresh Dill Potato Salad Submitted by Docnana

Fresh Dill Potato Salad

7 C of red skin potatoes, cut up (skins on)
½ C Italian dressing
½ C sour cream
½ C mayonnaise
2 t. horseradish (I use slightly more horseradish)
3 green onions, finely chopped
2 T fresh dill (or 2 tsp if using dried dill weed)
Salt & pepper to taste

Cut the potatoes up and leave the skins on. Cook in boiling water until tender (I don’t let mine get too tender). Rinse and drain, put them in a bowl and coat with Italian dressing. Do this while they are still hot so they will absorb more of the flavor. Cover and marinate them in the refrigerator for 2 hours. Lift potatoes out of the dressing and put in another bowl. Mix together the remaining ingredients. Blend dressing and fold into the potatoes. Refrigerate until ready to serve.

Carrot Casserole Submitted by Giamia

This is another family recipe, the ingredients might make you question how this can ever be good but, let me tell you.. it will shock and amaze you. The first time I had this was at my ex mother in laws house years ago, she made it the first time for thanksgiving dinner. It went over so well, it quickly became a thanksgiving favorite. When I thought about making this blog and since thanksgiving is only a week or two away I automatically thought I have got to make this so, I called her and she mailed me the recipe so I'm sharing it with you. As long as you like carrots, and horseradish doesn't bother you, I believe this will become a favorite at your house too.

Carrot Casserole

Ingredients
6 large carrots julienne-them
1/2 cup of mayonnaise
5 tablespoons of melted butter
1/2 cup of Japanese Panko crumbs
3 tablespoons of horseradish
buttered glass baking dish

Cook the Julienned carrots till they're al dente with enough water to cover over half the carrots. Remove carrots and save 1/4 cup of the water on the side. Mix the horseradish with the water and mayonnaise. Put the carrots into a 9x12 buttered baking dish, pour the water and mayo mixture over the carrots, then mix in the melted butter and, then cover the carrot mixture with the panko crumbs over the entire top. Bake at 400 degrees for 20 minutes.