Maque Choux is a traditional Louisiana Cajun succotash that involves lots of sautéing of colorful vegetables including corn, peppers & celery. I decided to include some French Quarter influence in the menu with the crème fraiche galette as the starter. Bon Appétit!
See below for the menu on Sunday, July 24th:
{Starter}
Crème Fraiche Galette with Heirloom Tomatoes & Micro-greens Salad
The crème is baked in the dough, and then topped with Manchego cheese and roasted seasonal heirlooms
{Main }
Grilled Flounder
Each filet will be cooked in a foil packet with orange & lime slices, garlic, a splash of beer and fresh herbs. Fish may change depending on availability.
Corn & Tasso Maque Choux
Tasso is a Cajun smoked meat, if I have trouble finding it I will substitute with Black Forest Ham + seasonings
Note: If you are a pesca-tarian and wish to join, I will make a corn choux without the meat as well- please let me know when RSVPing.
{Dessert}
Chocolate Ice Cream Sandwiches with Chocolate-Espresso Cookies
Need I say more?
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