Creole Mock Shoe Corn! (or maquechoux for you francophiles)
serves 8-10
12 ears fresh sweet corn (or 2 bags frozen)
8 tablespoons unsalted butter
1.5 cups onions, finely chopped
1 lg green bell pepper, finely chopped
1 lg red bell pepper, finely chopped
3 celery ribs, finely chopped
3 lg ripe tomatoes, peeled,seeded and roughly chopped
2 teaspoons salt
1 teaspoon cayenne pepper
2 teaspoons ground black pepper
4 tablespoons sugar
1 cup evaporated milk

1. Shuck the corn and remove all of the cornsilk.
2. Hold each cob over a bowl and cut the kernels away in layers (don't cut off whole kernels), then scrape the knife along the cob to get all of the"milk" out of it.
3. Melt the butter in a large saucepan or pot over medium-high heat.
4. Add the onions, bell peppers, celery and tomatoes and saute until the onions are transparent, about 10 minutes.
5. Stir in the salt and peppers, then add the corn and milk from the cobs, the sugar and evaporated milk and stir well.
6. Reduce heat to medium and cook until the corn is tender, about 10-15 more minutes.
7. Adjust seasonings to taste.

Madri Gras, Pussy Pops, Super Panties, Oh My - Cajun Sweet Potatoes
From Recipe Zaar

4 sweet potatoes, cubed
6 tablespoons olive oil
2 teaspoon cajun seasoning
4 garlic cloves, sliced
1 teaspoon deried herbs (I omitted this)
2 teaspoon brown sugr
salt and black pepper


Preheat oven to 350.
Place cubed sweet potatoes in a baking dish.
Add remaining ingredients, stir, cover and bake for 45 minutes to an hour.

Le Group January 12, 2006, a casa de Sean





see we actually cook too!

Cherry Tomatoes Stuffed with Olive Tapenade

For the tapenade:
1/2 cup Spanish olives with pimento
1 1/2 teaspoons drained capers
1 teaspoon brandy, preferably a Spanish brandy such as Solera Gran Reserva
1/4 teaspoon freshly grated lemon zest
2 tablespoons extra-virgin olive oil
32 small cherry tomatoes
Chopped fresh parsley for garnish

Make the tapenade: in a food processor, pulse the olives until chopped fine. Add the remaining tapenade ingredients and pulse until olives are minced.

With a sharp knife, slice the stem end (1/4-inch down) and the bottom (1/8-inch up) from each tomato and discard. Using a 1/4 teaspoon, remove the juice and seeds from each tomato half, leaving the outside shell intact.

Spoon a generous 1/4 teaspoon of the tapenade into each shell and garnish with the parsley.

Yield: 8 to 10 servings

Spicy Noodles with Ginger and Fresh Veggies
from: http://www.ivu.org/recipes/eastasia/spicy-noodles.html

Serving Size: 4

2 carrots -- peeled
1 large zucchini
3 green onions
1 tablespoon vegetable oil
4 tablespoons matchstick-size strips fresh ginger
3 teaspoons chopped garlic
1 teaspoon oriental sesame oil
1 1/4 cups water
1 cup canned unsweetened coconut milk -- (light is available)
1 tablespoon reduced-sodium soy sauce
1 1/2 teaspoons Thai red curry paste
9 ounces somen noodles or rice noodles
1/2 cup finely chopped toasted peanuts
1/2 cup finely chopped fresh mint leaves

Cut carrots, zucchini and green onions into matchstick-size strips.
Heat vegetable oil in large skillet over high heat.
Add 2 tablespoons ginger and 1 1/2 teaspoons garlic; saute until fragrant, 30 seconds.
Add carrots, zucchini, half of green onions and sesame oil; saute 2 minutes.
Add remaining ginger and garlic; saute until vegetables are crisp-tender, about 1 minute longer.
Using slotted spoon, transfer vegetables to bowl.
Reduce heat to medium.Add 1 1/4 cups water, coconut milk, soy sauce and curry paste to same skillet.Stir until smooth.Simmer until sauce is reduced to 1 1/4 cups, about 6 minutes.
Add sautéed vegetables and remaining onions.
Meanwhile, cook somen in large pot of boiling salted water until just tender, about 2 minutes.Drain.Transfer to large bowl.
Add vegetable mixture.Toss to coat.Sprinkle nuts and mint over.