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re: Anyone ever make shrimp and mirliton casserole?
Posted on 11/16/12 at 7:22 pm to Dandy Lion
Posted on 11/16/12 at 7:22 pm to Dandy Lion
Very light green color on the exterior, a whitish interior. Cut it in half from top to bottom(look at it as a pear), boil in water till a paring knife will easily pierce the flesh. There is a big white seed that should be prominent at the center, scoop this out with a spoon after cooking it. The rest of the flesh is then removed with the spoon to as a barest amount of it is left to hold its shape if you desire to stuff it, or if naked as a casserole item, go as far as possible to get every bit. The things which it can be stuffed with are numerous. Just play with the texture and the stuffing add-ins. Seafood stuffings are the most popular as a rule. Crab meat and shrimp as a combo mostly. DO NOT buy canned/pasteurized crab as that shite should go to a garbage dump upon sight. If there is not "special white" crab meat just do a shrimp stuffing.
This post was edited on 11/16/12 at 7:24 pm
2
Posted on 11/16/12 at 7:25 pm to glassman
quote:
It was my family's maid's recipe. Better than Besh I guarantee.
Maybe the rest of the recipe, but I don't like any ham mixed in with my seafood in stuffed eggplant or mirliton. Don't like that texture all up in there or the flavor. Personal taste, you know.
And, where, praytell, ye olde glassman, is this infamous recipe of which you speak?
Posted on 11/16/12 at 7:26 pm to CITWTT
Mirliton it is. You learn something everyday. Chayote garners no interest from me, I see it and think something insipid and in need of elaborate activity. 
Posted on 11/16/12 at 7:37 pm to CITWTT
I've been halving them and roasting them rather than boiling, CIT. I like that much better.
Agreed.
Waste of money in my opinion. Always has too many shells and is nothing but shredded meat. I use jumbo lump or claw meat. I rarely use backfin, but never special white.
quote:
DO NOT buy canned/pasteurized crab as that shite should go to a garbage dump
Agreed.
quote:
If there is not "special white" crab meat just do a shrimp stuffing.
Waste of money in my opinion. Always has too many shells and is nothing but shredded meat. I use jumbo lump or claw meat. I rarely use backfin, but never special white.
Posted on 11/16/12 at 8:08 pm to Gris Gris
quote:
And, where, praytell, ye olde glassman, is this infamous recipe of which you speak?
I'm not olde..
Posted on 11/16/12 at 8:09 pm to Gris Gris
I don't know his seafood access in Ga., that is why the recommendation for the special white. I have a methodology of thawing FROZEN lump that gives a product that is not even imaginable as being frozen. It was a bit of thinking when I needed to make a dish tout suite. It did not have the texture of cardboard when it was done, and fingertips are the best measure of shell bits. That is an e-mail item.
Posted on 11/16/12 at 8:14 pm to glassman
quote:
I'm not olde..
Of course you are. You didn't even answer the question.
Posted on 11/16/12 at 8:16 pm to CITWTT
The only crabmeat that I've frozen which comes out with the same texture as fresh has been frozen in stuffed eggplant surrounded by butter or in a mayo mixture which also protects the meat. Every other time it's been awful. I don't like frozen crabmeat.
I can use my fingers to get shells. I just don't like it. Buying jumbo lump minimizes that experience.
I can use my fingers to get shells. I just don't like it. Buying jumbo lump minimizes that experience.
Posted on 11/16/12 at 8:22 pm to Gris Gris
quote:
Of course you are.
Age is but a number. Attitude is what counts. The recipe isn't written down and would take reasearch at my mom's place. Considering my dad is in ICU at Touro, that isn't going to happen tonight. I'll try and procure it over the weekend.
Posted on 11/16/12 at 8:25 pm to glassman
quote:
Age is but a number.
Yours a big number. I, however, enjoyed a certain year of my life so much that I've never had another birthday since.
Sorry to hear about your Dad. I hope he's okay.
Posted on 11/16/12 at 8:31 pm to Gris Gris
So what is your letter on the 29 list of age A to Z? You have to deal with frozen during the off months in a restaurant kitchen, and this was a very rush job. To this day I do not not know what gave me the thought to go about it at all, but I know it works.
Posted on 11/16/12 at 8:37 pm to CITWTT
I don't understand your question. What's a 20 list of age?
Posted on 11/16/12 at 8:38 pm to Gris Gris
quote:
Yours a big number.
47 isn't bad, in fact so far this year has been a lot of fun. I do look A LOT younger than my age.
quote:
Sorry to hear about your Dad. I hope he's okay.
Precautionary move I hope. He should be home on Monday or Tuesday. My sister is having the family for Thanksgiving and my parets live a 1/2 block away. He probably won't attend, but he will be dotted upon by children and grandchildren. All good.
Posted on 11/16/12 at 8:40 pm to Gris Gris
My older sister had a joke about the best years of a womans age. The best years of a womans life are between 29 A to 29 J.
Posted on 11/16/12 at 8:47 pm to CITWTT
that's funny. 
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