Miseaux

You see of lot of words ending with “eaux” in Louisiana. Most are names that extend back to the original French colonists and their former countrymen expelled from Nova Scotia who found their way to the Gulf Coast. But anything ending in a long “O” sound can be adapted, like geaux cup for the styrofoam pint of daquiri or hurricane or whatever you’re drinking. It can get stupid, but it’s also Cajun shorthand.

I’ve been experimenting with miso paste in decidedly nontraditional dishes, but I got the idea for miseaux from an article David Tanis wrote about the book “Japanese Farm Food” that included a leek recipe with miso-mustard sauce. I mixed miso paste with stoneground mustard and Katz Gravenstein apple cider vinegar and started adding it to whatever I was cooking.

A lot of the things I like to make are part of the Southern foodways, but I was really inspired by our friend Pableaux, a real Cajun, who told me that Cajun food isn’t sentimental. What he was getting at was anything is fair when it comes to flavor. And miso adds flavor to almost everything. So for awhile I called my miso-mustard-vinegar concoction Cajun miso, but I like miseaux better.

Laissez les bons temps rouler.

Miseaux

Mix together 1 tablespoon each of miso paste & whole grain mustard. Stir in 2 tablespoons of good apple cider vinegar. Stir into beans or gumbo, mix with extra virgin olive oil for salad dressing, or add it to almost anything (or try these: Rice & Chanterelle-Miseaux Gravy, Rice Dressing with Chard & Miseax Rouge).