How To make Mirlitons Farcis Aux Crevettes
3 chayotes, 3/4 to 1 pound each
3/4 pound shrimp
raw, in shells
4 tablespoons butter
1 cup onion :
finely chopped
1 teaspoon garlic finely minced
2 tablespoons flour
1 cup milk
2 teaspoons grated ginger root :
optional
1/4 cup scallions finely chopped
1 egg yolk
Freshly ground black pepper :
to taste 1/2 cup fresh bread crumbs -- finely minced
1/4 cup chopped parsley
1/2 cup grated Cheddar cheese
MINUTES (par-boil 10; prep 10; bake 20) - Split the chayotes lengthwise in half. Put in a kettle of cold water with= salt to taste. Bring to the boil and let simmer about 10 minutes. Do not= overcook or the vegetable will become mushy. Drain and run briefly under= cold water. Drain again. Using a spoon, scoop out the flesh and seeds of= each half, leaving a shell about 1/8-inch thick or slightly thicker. Set= the shells aside. Chop flesh and seeds fine. There should be about 1 cup. - Peel and devein the shrimp and chop coarsely. There should be about 1 1/4= cups. Set aside.=20 - When ready to cook, PREHEAT the oven to 425 degrees. Melt half the butter= in a saucepan and add the onion and garlic. Cook, stirring, until wilted.= Sprinkle with flour and stir to distribute evenly. Add the milk, stirring= rapidly with a wire whisk. When the sauce is thickened and smooth, add the= chopped pulp. Bring to a boil, stirring, and add the ginger and scallions.= Remove from the heat and stir in the egg yolk. Let stand to room= temperature. Stir in the shrimp, salt, pepper, 1/4 cup of the bread crumbs= and the parsley. Use the mixture to stuff chayote halves. Pile up and= smooth over. - Blend the remaining 1/4 cup of bread crumbs and cheese. Sprinkle the tops= with the mixture, patting to help it adhere. Dot with the remaining 2= tablespoons butter. Arrange the stuffed halves in a lightly buttered baking= dish and bake for 20 minutes. MasterCook [patH 01Se96]
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Gratin de christophine / Mirliton #gratin #cuisinecreole #recettesimple #antillaise
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Mirliton Slaw Asian style
As Deep South New Orleans as Mirliton are, Chef Tenney has an Asian twist to a salad that is outstanding with grilled fish. Check it out.
FYI Mirlitons are the same as Chayote. It is a vine climbing Squash member that until hurricane Katrina (2005) could be found growing in almost every New Orleans neighborhood.
GW Fins Restaurant
808 Bienville St. New Orleans, LA 70112
(504) 581-3467
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Vegan Stuffed Mirliton
Check out the cookbook ebook:
3 mirlitons, boiled in cajun seasonings (Tony Chachere's)
2 tablespoons vegan butter
1 cup chopped onion
2 tablespoons finely chopped parsley
1/2 cup chopped bell pepper
1/2 cup chopped celery
2 teaspoon garlic powder
1 onion powder
1 teaspoon cajun seasoning (Tony's Chachere's)
1 tablespoon better than bouillon vegetable base
7 vegan prawn shrimp
1 1/2 cups dried Italian bread crumbs
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Fly Vegan Is An Atlanta Based Channel Focused On Inspiring A Plant Based, Whole Food Diet, Without Compromising Fullness And Flavor.
Baked Caribbean Stuffed Chayote (Christophine)│Tasteeful Recipes
In this video, we will be showing you how to make this baked Caribbean stuffed chayote, also known as Christophine farcie.
Chayote is a Caribbean fruit/vegetable, which is similar to squash and it can be used in many ways. Link to the full recipe:
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Recette du mirliton avec le chef pâtissier Arnaud Houley
Des oeufs, du sucre, du beurre et de la vanille. Le mirliton, petit gâteau normand qui a presque disparu des boulangeries, est préparé sous vos yeux par le chef pâtissier Arnaud Houley à Rouen. Une recette gourmande et facile à reproduire à la maison.
The Perfect Seafood Stuffed Bell Peppers | How To Make Seafood Stuffed Bell Peppers
How To Make Seafood Stuffed Bell Peppers3 large size red bell peppers
INGREDIENTS!!
16 oz. ground beef
16 oz. cram meat
16 oz. large and deveined shrimp
2 tbsp. olive oil
1/4 cup finely chopped red bell pepper
1/4 cup finely chopped celery
1/4 cup finely chopped onion
1 tablespoon minced garlic
1 teaspoon oregano
half lemon juice
1 teaspoon ground black pepper
1 teaspoon parsley
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon salt
1/3 cup chicken broth
1 tablespoon Worcestershire sauce
1 teaspoon McCormick Cajun seasoning
1/2 cup Italian style breadcrumbs
1/2 cup parmesan cheese
to garnish
Colby Jack cheese
paprika
parsley
Bake on 350 for 20 minutes
Cajun sauce
1 tbsp. unsalted butter
1/2 cup heavy cream
1/2 tsp Cajun seasoning
1/2 tsp old bay seasoning
1/4 tsp paprika
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