SIM­MER THEM DOWN

Martha Stewart Living - - Everyday Food -

When you have a bumper crop of both corn and pep­pers, stir them into a shrimp maque choux, or Ca­jun suc­co­tash. The key to its creamy broth is corn milk, scraped from the cobs af­ter the ker­nels are cut off. Then ex­per­i­ment with dif­fer­ent mild-to-medium-spicy pep­pers. Add padrons, which are like Span­ish shishi­tos, small and rang­ing in heat; or toss in sweet habaneros, which look just like the tra­di­tional four- alarm va­ri­ety but are sur­pris­ingly fruity. ( This cross­breed can be found in some farm­ers’ mar­kets.) When you im­pro­vise this way, the dish tastes new ev­ery time.

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