Sunday, October 12, 2008

Cochon -- that's New Orleans for P-I-G


We had dinner at Cochon in April and went again last night with our friends Marshal and Maria Weaver. Think barbeque joint meets upscale dining.

I had oysters cooked in a wood fire oven (love the butter and cayenne) and the ham hock with corn maque choux which is a stir-fry of corn, peppers, onions and wonderful cajun/creole spices and pronounced "mock shoe". It was hard not to resist the whole roast suckling pig which I had last time and will have again it's so scrumptious but I forced myself to try the ham hock which was equally delicious. Despite my eagerness to try something new, watching Marshall savor the pig did give me a little bit of pig envy I will add.

ABOUT THE FOOD
Corn maque choux recipes often include heavy cream but Cochon's didn't have any cream (I guess the fat calories in the braised PIG was enough). It's delicious, a lot like the succotash dish of the northeast. The Acadian Indians introduced corn to Louisianans -- for you food historians, there's a long, colorful history of the term "maque choux" at Barry Popik's blog. Mr. Popik is a contributor to the Oxford English Dictionary, Dictionary of American Regional English, Historical Dictionary of American Slang.

For more on Cochon, check out the New York Times article (which is how I heard about Cochon).

Cochon Restaurant
930 Tchoupioulas Street
New Orleans, LA
(504) 588- 2123

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