Fou Maque Choux [RECIPE]

Moroccan Pork Loin with Blackberry Glaze and Fou Maque Choux

Fou Maque Choux is our spin on a Cajun classic. Blending some of our favorite flavors, it is a quick and filling side that pairs nicely with dishes like our Moroccan Pork Loin with Blackberry Glaze. (Photo by Jathan Fink, Jadeworks Entertainment)

Having traveled about the United States as much as we have, we tend to pick up culinary traditions all around the country. Maque Choux is a traditional side dish served throughout Louisiana. We first learned about it when we took a class at the New Orleans School of Cooking a few years back, although that recipe called for tomatoes. I’ve cut them out here, however, which is why I’m calling this version Fou Maque Choux (fou is Cajun for “crazy”). In its place I’ve  added a touch of Tex-Mex flavor by adding the black beans and Mexican oregano. The ingredients blend together beautifully and make for one yummy new riff on a Cajun classic. Enjoy! Read more of this post

Braised Cabbage with Apple and Onion [RECIPE]

Braised Cabbage with Apples and Onions

Fresh cabbage is sweetened with sliced apples and a touch of sugar. (Photo by Jathan Fink, Jadeworks Entertainment)

I’m not someone who usually craves cabbage on his plate, but this dish is so delicious, even I went back for seconds. The apples and cider vinegar give this side a slightly sweet flavor and make this one vegetable you’ll want to make time and again. It especially pairs well with pork dishes like my Apricot-Glazed Pork Tenderloin or a plate of Hoppin’ JohnRead more of this post

Cornbread-Chili Casserole

Cornbread-Chili Casserole Plated

A hearty scoop of our Cornbread-Chili Casserole is sure to hit the spot on game day.
(Photo by Jathan Fink, Jadeworks Entertainment)

I love cooking with cast iron, especially when I get to prep a whole meal in one pan! My Cornbread-Chili Casserole combines everything I love about my usual standard skillet cornbread and chili into one dish. Tasty, hearty, and delicious,your family will ask for this one time and again. And because it combines a deep flavor profile with a bit of heat, lots of veggies and a crispy crust, what’s not to like? Enjoy! Read more of this post

Yuca with Mojo Sauce

Yuca with Mojo Sauce

Native to South America, Yuca is a bittersweet root vegetable with delicate flavor that frequently replaces potatoes for something a little different.

Native to South America, yuca (also known as cassava) is traditionally served with an onion, garlic and citrus flavored sauce known as Mojo. While this woody root vegetable is used by many cultures for its medicinal properties, it also is a powerful gluten-free carbohydrate that provides fuel for high energy.

PREP: 10 minutes
COOK: 20 minutes

  • 2 pounds yuca (about 2 yuca)
  • 2 teaspoons Kosher salt
  • 1/2 cup extra-virgin olive oil
  • 6 garlic cloves, well minced
  • 1/2 small onion, thinly sliced
  • 1 lemon, juiced
  1. Peel and halve the yuca roots. Place yuca in a large pot with 1 teaspoon salt and cover with water. Bring to a boil and cook for 20 minutes or until just tender. Do not overcook or it will get mushy and slimy. When cooked, let sit in the warm water until ready to serve.
  2. Meanwhile, make Mojo sauce. Heat a small skillet over medium heat and add the olive oil. Add garlic, onion and remaining teaspoon salt and cook until onion is softened, about 2 minutes. Turn off heat and whisk in the juice of one lemon.
  3. Drain yucca and transfer to serving dish. Drizzle Mojo over top and serve warm.

YIELDS: 4 servings

© 2011 Jadeworks Entertainment.

Breakfast Week: Spanish Frittata

Spanish Frittata with orange slices, juice and hot sauce

A Spanish Frittata is a simple, nutritious and hearty breakfast packed with protein.

As I work with the children I tutor at a local elementary school, one thing I’ve discovered is that they oftentimes go to school without having a healthy, well-balanced breakfast. A lot of adults do the same thing. In both cases, starting the day without breakfast contributes to low blood sugar, minimal energy, frequent headaches, and other maladies that can be easily avoided. So this week, we’re going to present some easy and delicious breakfast recipes that you can make whether you’re staying at home or heading out the door, proving there’s just no good reason to skip breakfast!

We love this new take on the classic Spanish Tortilla. It pairs the classic recipe with new ingredients that turns it into a frittata that is portable and delicious. Eat it warm, or serve it cold. Either way, it is filled with nutritious goodies your family will love!

PREP: 10 minutes
COOK: 10 minutes

  • 3 small Yukon Gold potatoes, peeled and cubed
  • 2 tablespoons extra-virgin olive oil
  • 1/2 onion, chopped
  • 2 garlic cloves, minced
  • 1/4 jalapeno, seeded and chopped
  • 5 eggs, whisked
  • 1 teaspoon red pepper flakes
  • 1/4 teaspoon Kosher salt
  • 1/4 teaspoon black pepper
  • Cheddar cheese, shredded (optional)
  • Hot sauce (optional)

  1. Preheat broiler.
  2. In a large sauce pan, bring 1 quart of water to a boil. Stir in potatoes and cook for 5 minutes, boiling rapidly. Drain and set aside.
  3. Meanwhile, heat olive oil in an 8-inch cast iron skillet over medium heat. Add the onion, garlic and jalapeno, stir. Cook until softened, about 3 minutes.
  4. While the vegetables are sautéing, combine eggs, red pepper flakes, salt and pepper in a large bowl and whisk until smooth.
  5. Add the potatoes to skillet and stir. Spread vegetables evenly around the bottom of the pan. Pour the egg mixture over the vegetables and tilt skillet until egg is evenly distributed.
  6. Put the skillet under the broiler until eggs puff up like a soufflé, about 2 minutes. Edges of the frittata should be golden.
  7. Remove skillet from oven. Using a knife, loosen frittata from edges of pan and cut into four servings. Serve immediately and top with cheese and/or hot sauce, if desired.
  8. YIELDS: 4 servings

    © 2011 Jadeworks Entertainment.