MIRLITON (CHAYOTE) CASSEROLE
In the south, or at least in Louisiana, we call Chayotes or Vegetable Pears, Mirlitons (MEL-a-tawn or MERL-a-tawn), depending on what New Orleans neighborhood you're from. It's a part of the squash family but it has a mild sweet flavor and can be used so many different ways. Here's my version of Traditional Mirliton Casserole.
Provided by Donna Graffagnino
Categories Seafood
Time 4h
Number Of Ingredients 20
Steps:
- 1. Bring a large pot of water to a boil. Add the mirlitons and cook until tender, 45 minutes to 1 hour. Remove from the heat, drain, and set aside to cool completely.
- 2. Sprinkle ground beef, pork or sausage with 1 tablespoon creole seasoning and brown in heavy skillet. Drain and set aside.
- 3. When the mirlitons are cool, cut them in half lengthwise, remove the seeds, peel, and coarsely chop. Set aside.
- 4. Heat the olive oil in a large heavy pot or Dutch oven over medium-low heat. Add the onions, bell peppers, carrots, celery, green onions and jalapeno. Add remaining creole seasoning and the thyme. Cook slowly, stirring, until the vegetables are soft and lightly golden, about 30 minutes.
- 5. Add the garlic and cook, stirring, for about 2 minutes. Add the mirlitons and cook, mashing them with a potato masher, until very tender and most of the liquid has evaporated, about 30 minutes.
- 6. At this point, if you want a smoother textured casserole use an immersion blender or put mixture into a food processor or blender in small batches until everything is pureed. If you like a chunkier casserole then skip this step.
- 7. Add the meats or seafood, salt, black pepper, and parsley. Cook about 3 to 4 minutes stirring frequently to prevent sticking. Remove from the heat.
- 8. Add the eggs and toasted bread crumbs and mix well. You want the mixture to be tight, not too wet. Spoon the mixture into a 9 by 13-inch casserole dish. Sprinkle with mozzarella or parmesan cheese (optional), or with about 1-2 tablespoons of bread crumbs.
- 9. Bake at 350 until the topping is lightly browned and bubbly, about 40 minutes. Serve warm.
- 10. *NOTES: In a skillet, toast the breadcrumbs in a little olive oil over medium heat until it turns 2 shades darker. This will keep the casserole from being gummy.
- 11. If you make extra toasted breadcrumbs you can freeze them in a ziplock bag until you're ready to use them again.
CHAYOTE OR MIRLITON SALAD
From a 1998 issue of Sunset Magazine. I use roasted red bell pepper instead of the raw one. Mozzarella or any firm cheese of your choice which will hold its shape can be substituted for the cheddar. Other fresh chiles can be used instead of jalapeno.
Provided by zeldaz51
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a 3- to 4-quart pan over high heat, bring about 1 1/2 quarts water to a boil. Peel chayotes and cut into 1/2-inch cubes (the soft seed is edible). Add diced chayotes to water; simmer until tender, about 10 minutes. Drain, then shock in ice water and drain again.
- Gently combine cooked chayote jalapeno, roasted peppers, cheese, avocado, and green onions in a large bowl.
- Mix vinegar, oil, and cilantro, then to the mixed vegetables and cheese. Mix gently. Season to taste.
Nutrition Facts : Calories 220.6, Fat 18.9, SaturatedFat 4.9, Cholesterol 13.4, Sodium 88.7, Carbohydrate 10.1, Fiber 5.5, Sugar 2.5, Protein 5.8
ROASTED CHAYOTES WITH GARLIC
Provided by Lillian Chou
Categories Garlic Side Roast Thanksgiving Vegetarian Dinner Family Reunion Healthy Vegan Potluck Gourmet Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 3
Steps:
- Preheat oven to 450°F with racks in upper and lower thirds.
- Wearing protective gloves, halve chayotes lengthwise and discard seeds. Peel, then cut lengthwise into 1-inch wedges. Toss with oil and 1 1/2 teaspoons salt. Divide between 2 large 4-sided sheet pans.
- Roast 30 minutes. Divide garlic between pans, then continue to roast, turning occasionally, until chayotes are golden brown on edges, about 30 minutes more. Season with salt.
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