This year has been full of unprecedented times and situations. Due to the COVID-19 pandemic, many families and individuals will be cooking at home this holiday season. That’s why we are bringing the dishes to you all month long in our Quarantine Kitchen series. We talked to twenty-three chefs who willingly shared some of their favorite dishes to prepare for the holidays. Stay tuned Dec. 1 through 24 on the blog as well as our social media channels for a new dish to feature in your home each day and let’s get cooking!
As the weather turns cold, nothing is quite as satisfying as a nice hot meal. This recipe from Chef Paul Cressend Jr. blends corn with peppers and a variety of spices to create a savory side dish with that extra kick to keep you nice and warm during the winter months.
Cressend Jr. works as Soux Chef at Rosabee’s in Asheville, known for its eclectic mix of Polynesian fare and pastry delights with a menu ranging from octopus sashimi and marinated tuna to cakes and brownie treats. The menu is derived from Executive Chef Cookie Hadley’s experiences as a child, raised by his stepfather, a Hawaii-born Japanese man. Hadley’s adventures in Hawaii growing up were a major influence on the menu, and combined with owner and pastry chef Melissa Gray the two make RosaBee’s a thoroughly unique experience.
Recipe: Cajun Corn Side Dish (Maque Choux)
- 3 tablespoons butter
- 4 cups of corn
- 1 chopped onion
- 5 cloves garlic sliced or chopped thin
- 1 large jalapeno, deseeded and ribs cut out (optional)
- ½ cup chopped red or green bell pepper
- 2 pinches of cumin, chili powder, cayenne, dried oregano & thyme
- Salt and pepper to taste
- Melt butter in large skillet or saute pan over medium high heat.
- Add onions, peppers, jalapeno, garlic and corn.
- Cook, stirring until soft, about 10 minutes.
- Add herbs, spices, salt and pepper.