I wonder what most people think of when someone mentions New Orleans? 
The devastating images of the city ravaged by Katrina? Smelly, sweaty bodies pressed up against each other trying to grab a plastic necklace that will mean nothing to anyone only moments later if no one catches it? The smells of the quarter or the lingerie and sex stores that pop up next to restaurants that require a coat and tie? Fuzzy memories of a friends’ bachelor party or waking up with their hotel and room number tattooed on their arm in Sharpie… just in case?
I think of spring in the garden district and walkin’ down uptown’s narrow streets admiring the houses and the old trees littered with faded beads from Mardi Gras past and discovering a new restaurant for the first time. Whether you’re eating at a hole in the wall or the restaurant requires reservations, New Orleans food is unsurpassed.
Since meeting the famous New Orleans chef, Susan Spicer, at her book signing for her most recent cookbook, Crescent City Cooking, I have been dying to go to one of her restaurants. I’ve heard that both Herbsaint and Bayona are fantastic! Until I get back down there, however, I’ve just had to settle for her recipes.
When the book first came out, she suggested I start by cooking her Crispy Turkey Picatta (page 253) saying that it is fairly simple but delicious… I tried it and it was delicious but last night I tried the “Cajun Style” Chicken Breast with Chili Bean Maque Choux and it was easier and even better than the Turkey Picatta; plus it got a five star review from my fiance, Andy, who said, “it’s a keeper.”
All to say, for a little taste of Nawlins, check out Susan Spicer’s cookbook, Crescent City Cooking and don’t be surprised if it’s like finding a delicious new restaurant in the neighborhood! Still not convinced? Try a recipe… this one is delicious:
“Cajun Style” Chicken Breast with Chili Bean Maque Choux
Makes 4 servings
Prep Time: About 30 minutes
4 boneless, skinless chicken breasts (about 6 ounces each)
1 tablespoon olive or other vegetable oil, plus 1-2 tablespoons veg. oil for sauteing
2 tablespoons Creole or whole-grain mustard
1 teaspoon salt
1/2 teaspoon each black and cayenne pepper
2 tablespoons chopped scallion
For the Chicken:
Rinse the chicken breasts and pat dry. Combine the olive oil, mustard, salt, and spices and smear it on the chicken.
Refrigerate for at least 15 minutes, or up to several hours, until you’re ready to cook.
Grill the chicken (you can also saute or broil)
Maque Choux
2 ears sweet white or yellow corn, shucked and silk removed, or 1-1/2 cups frozen corn kernals, thawed
1 tablespoon olive or vegetable oil
2 tablespoons butter
1/2 medium yellow onion, diced
1 jalapeno, seeded and minced
1 garlic clove, minced
1/2 cup peeled, seeded, and diced fresh tomato, or canned tomato (with juices)
1 14 ounce can red beans, kidney beans, or chili beans (for a bit more heat), drained and liquid reserved
Salt
Hot Sauce
For the Maque Choux:
Cut the corn kernals from the cob, being careful not to cut too close to the cob (where the kernals become dry and starchy).
Heat the oil and 1 tablespoon butter in a skillet to foaming. Add the onion and cook for 2-3 minutes, then add the tomato, beans, and 1/4 cup of water or reserved bean liquid and season to taste with salt and a little hot sauce. Stir and cook until heated through, then swirl in the remaining tablespoon of butter. Keep the vegetables warm while cooking the chicken.
To serve, place a scoop of maque choux on each plate, garnish with chopped scallions, and top with a chicken breast.
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