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]
How To make Mirlitons Farcis Aux Crevettes's Videos
Stuffed Mirlitons
1 Mirliton
6-8 oz. of Mahi Mahi
1 Stalk of Celery
1 Green Onion
3 Tbsp. Bread Crumbs
1 Onion
1 Roma Tomato
2 Tbsp. Garlic
2 Tbsp.. Creole Seasoning
1 Green and Red Bell Pepper
1 Tbsp.. Tomato paste
1 Bay Leaf
1 Lemon
1 Tbsp. Oil
2 Cups of Water
Salt & Pepper
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.
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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
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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.
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.
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