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Thoughts on a Cajun hybrid version of Coq au vin?
Posted on 7/16/17 at 1:37 pm
Posted on 7/16/17 at 1:37 pm
Thinking using a peanut butter colored roux and Tasso rather than bacon. Any other suggestions?
Also suggestions for sides? Really really good fresh local corn I would like to utilize. Was thinking maybe a corn soufflé. Also thinking fried polenta cakes to serve the coq au vin over.
Also suggestions for sides? Really really good fresh local corn I would like to utilize. Was thinking maybe a corn soufflé. Also thinking fried polenta cakes to serve the coq au vin over.
3
Posted on 7/16/17 at 5:56 pm to mouton
Interesting idea. I hope someone more creative than me can help but you seem to be off to a good start.
Edit: my wife says use bourbon instead of cognac.
Edit: my wife says use bourbon instead of cognac.
This post was edited on 7/16/17 at 6:01 pm
Posted on 7/16/17 at 6:01 pm to mouton
braised/smothered chicken is super vesatile...you could try just about anything and have it come out good. use thighs/legs
Posted on 7/16/17 at 6:13 pm to mouton
Smothered chicken by any name is good, but if you take out the red wine, it's another dish entirely. Good fresh corn screams for macque chou IMHO.
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