E22 Stuffed Mirliton - Cooking Diaries
Stuffed Mirlitons
6 Mirlitons
1 ½ 50-60 shrimp
½ med yellow onion diced small
1rib celery small dice
½ bunch scallion sliced thin
1Jalapeno pepper small dice, discard seeds
3 strips bacon cooked and reserve the grease
1cup grated parmesan cheese
1cup breadcrumbs
⅓ cup white wine
Pinch whole leaf tyme
½ tsp smoked paprika
Preparation:
Boil Mirlitons until fork tender about 40 minutes. Set aside, let cool and scoop out pulp.
In a skillet cook bacon on med fire until it renders some grease and is not to crisp
Remove bacon and set aside. Add onion celery and jalapeno pepper and cook until soft. Then add shrimp, smoked paprika and tyme. Cook a few minutes then add cook a little longer to allow wine to evaporate some. At this point add the mirliton pulp and cook for ten minutes. Add breadcrumbs and cheese and stir in well. Lower the fire on your skillet and let flavors blend for five or so minutes. Let stuffing cool for easy handling. Stuff Mirlitons with mixture and sprinkle breadcrumbs and cheese on top. Put in oiled pan and cover with foil. Set in pre-heated 350 degree oven. Cook for 20-25 minutes and remove cover and cook an additional 15 minutes. Thanks for watching our video. Please subscribe, share and send comments. Much appreciated!!!!!!
Enjoy - Ciao Amici
How to make New Orleans Stuffed Mirlitons (2017 version)
New Orleans native Charlie Andrews demonstrates on how to make stuffed mirlitons with ham and shrimp. This recipe makes 14 stuffed mirlitons and it is one New Orleans most popular dishes to make during the holidays. Hope you all will give this New Orleans classic a try!
New Orleans Stuffed Mirlitons 2017 recipe link
Official Website for all recipes
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Chef John Folse's Crabmeat & Shrimp Stuffed White Mirliton featuring the Ishreal Thibodeaux Mirliton
Chef John Folse has joined forces with Mirliton.org to help preserve and restore the rare heirloom Ishreal Thibodeaux Mirliton. Watch Chef John teach David Hubbell how to make this delicious version of a Louisiana classic elevated to the next level using the rare Ishreal Thibodeaux Mirlitons. (Recipe below courtesy of Chef John Folse & Company)
To find out more on the project, please go to:
Chef John Folse's Crabmeat- and Shrimp-Stuffed White Mirliton
PREP TIME: 1 1/2 Hours
SERVES: 6
COMMENT:
The chayote squash, as many know it, is commonly referred to in Louisiana as mirliton. This unique vegetable was brought to bayou country by the Canary Islanders, who relocated to Louisiana when Spain took ownership of New Orleans from France. Whether called chayote, mirliton or vegetable pear, this Southern Louisiana delicacy is indeed wonderful when stuffed with shrimp and crabmeat.
INGREDIENTS:
6 Ishreal Thibodeaux White mirlitons, sliced lengthwise
1 pound jumbo lump crabmeat
1 pound (70-90 count) shrimp, peeled and deveined
1/4 pound butter
1 cup onions, diced
1 cup celery, diced
1/2 cup red bell peppers, diced
1/4 cup garlic, minced
1 tbsp fresh basil, chopped
salt and black pepper to taste
hot sauce to taste
1/4 cup parsley, chopped
2 cups seasoned Italian breadcrumbs
12 pats butter
METHOD:
Preheat oven to 375 degrees F. Boil sliced mirlitons in lightly salted water until meat is tender enough to scoop from the shells but shells stay intact, approximately 30-40 minutes. Once tender, remove from water and cool. Using a teaspoon, remove the seed pod from the center of the mirliton and gently scoop all meat out of the shell. Because so much water accumulates when scooping the meat, discard excess liquid. Take extra care not to break or tear the outer shell. Reserve meat and save shells for stuffing. In a 12-inch cast iron skillet, melt butter over medium-high heat. Add onions, celery, bell peppers, garlic and basil. Sauté 3-5 minutes or until vegetables are wilted. Add shrimp and blend well into the vegetable mixture. Cook 2-3 minutes or until shrimp are pink and curled. Add the reserved meat from the mirliton to the skillet, blending well into the vegetable mixture. Chop the large pieces and cook 15-20 minutes, stirring until flavors develop. After most of the liquid has evaporated, remove from heat and season to taste using salt, pepper, hot sauce and parsley. Fold in crabmeat, being careful to not break the lumps. Sprinkle in approximately 1 1/2 cups of breadcrumbs to absorb any excess liquid and to hold the stuffing intact. Divide crabmeat mixture into 12 equal portions and stuff into the hollowed-out shells. Place stuffed mirlitons on baking pan and sprinkle with remaining breadcrumbs. Top each mirliton with 1 pat of butter. Bake until golden brown, approximately 30 minutes. Serve 1 mirliton half as a vegetable or 2 as an entrée.
3 easy Haitian Recipes / Boulèt, Marinade Lambi, Mirliton Farci
3 quick and easy Haitian recipes
Boulèt
Boulette
(Haitian Meatballs)
2 lbs of ground beef
4 sliced of white bread
8 ritz crackers
1 egg
1/8 tablespoon of salt
Pepper to taste
1 small onion (grated)
1 small bell pepper (diced)
1 lime
1 habanero pepper
1 tablespoon of Épis
1 tablespoon of dry ÉPIS seasoning
(Can be replaced with adobo)
1 cup of flour
2 cups of oil for frying
Marinade Lambi
Conch Fritters
Ingrediens
1 pound of conch
1 cup of flour
1 cup of water
1 tablespoon of epis
1/2 cup of diced sweet peppers
1/2 cup of diced onions
1 habanero pepper
1 tablespoon of chopped parsley
1 cup of vegetable oil
Mirliton Farci
3 mirlitons
1 pound of shrimp
1 small onion
1 red sweet pepper
Salted pork
2 tablespoons of olive oil
1 tablespoon of flour
1 Teaspoon of Haitian Épis
Salt and Pepper to taste
1/4 cup of grated Parmesan cheese
1/2 stick of butter
#001 Salade nutritive - #Mirliton et Carotte / Mirliton and #carrot salad
Peu de gens connaissent cette recette. Elle est faite avec mirliton(chayotte) et carotte), simple et facile à realiser! Manger cette salade et votre corps vous remerciera.
#cuisine #cook #salade #easyrecipes #cocinar #antillais #healthy #salad #recettefacile #foodrecipe #recetasfaciles #chayotte #paskally