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GeauxldMember 
LSU Fan
NOLA
Member since Nov 2003
2050 posts
| Let's Talk Mirlitons! (Posted on 11/20/12 at 11:41 am)
So, what do you put in your mirliton stuffing?
I use:
Mirlitons (obviously)
Onion
Bell Pepper
Celery
Garlic
Shrimp
Bay leaf
Parsley
Thyme
Butter
Lemon
Bread Crumbs
Anyone stray far from these ingredients? Whatcha got?
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Tommy Patel 
Cal State Fullerton Fan
New baton Rouge
Member since Apr 2006
5982 posts
| re: Let's Talk Mirlitons! (Posted on 11/20/12 at 11:53 am to GeauxldMember)
everything you got +
green onion
grated american cheese
The bread is french bread crumbs(crouton size)
Olive oil
Black Pepper
1 jalapeno(seeded, minced)
slap yo mama blend
its a Emiral\jeff besh recipe, its really good.
This post was edited on 11/20 at 11:56 am
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BRgetthenet 
New Orleans Saints Fan
Member since Oct 2011
21656 posts
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| re: Let's Talk Mirlitons! (Posted on 11/20/12 at 12:00 pm to GeauxldMember)
I add some Viginia ham too, in addition to everything listed.
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Neauxla
New Orleans Saints Fan
New Orleans
Member since Feb 2008
23875 posts
| re: Let's Talk Mirlitons! (Posted on 11/20/12 at 12:02 pm to GeauxldMember)
Can someone give me a recipe?
I've never had mirliton anything and was thinking about picking some up and making something for the family dinner.
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Tommy Patel
Cal State Fullerton Fan
New baton Rouge
Member since Apr 2006
5982 posts
| re: Let's Talk Mirlitons! (Posted on 11/20/12 at 12:06 pm to Neauxla)
this is one of the 1st mirliton recipes, I intro duced the kids to it with this dish.
Mirliton Casserole
This post was edited on 11/20 at 12:07 pm
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d6k
LSU Fan
New Orleans
Member since Dec 2005
995 posts
| re: Let's Talk Mirlitons! (Posted on 11/20/12 at 2:36 pm to Tommy Patel)
Cayenne pepper
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GeauxldMember
LSU Fan
NOLA
Member since Nov 2003
2050 posts
| re: Let's Talk Mirlitons! (Posted on 11/20/12 at 2:42 pm to Neauxla)
Shopping List:
12 Mirlitons
2 Large Onions
1 Bell Pepper
3 Stalks Celery
Garlic to taste
2-3 lbs. Peeled Shrimp
Bay leaf
Parsley
Powdered Thyme
Butter
2 Lemons
Bread Crumbs (I use coarse french bread, but my mother uses Italian seasoned and it's very good)
Parmagiano-Reggiano
Boil your mirlitons until they're fork tender, halve, then let to cool and drain (reserve some of the liquid).
Sweat your trinity and 1-2 bay leaves in butter, being careful not to scorch. Add garlic and seasoned (I use SYM) shrimp. I also squeeze in half a lemon, then finish with a punch of parsley... Leave the shrimp a bit undercooked, as you will bake this dish later.
Pit the mirlitons and scoop out of the outer skin with a tablespoon. Add mirliton to large bowl and mix in shrimp mixture. Add bread crumbs to the appropriate consistency (you can always add some of the liquid you reserved, if need be). Mix/mash a bit, and add thyme (powdered thyme is super potent so use sparingly) and season to taste.
Add contents into casserole pan, smooth out, and top with fine breadcrumbs, Parmeggiano-Reggiano, thin-sliced lemon, and several pats of butter. Bake at 350 until it browns and sets.
If you make it, let us know how you like it! 
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Gris Gris
LSU Fan
FEAR THE POWERS OF GRIS GRIS!
Member since Feb 2008
18095 posts
| re: Let's Talk Mirlitons! (Posted on 11/20/12 at 2:48 pm to GeauxldMember)
Google Besh's shrimp and crab mirliton dressing. I posted it here a few times in the last week. It's very good.
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GeauxldMember
LSU Fan
NOLA
Member since Nov 2003
2050 posts
| re: Let's Talk Mirlitons! (Posted on 11/20/12 at 3:10 pm to Gris Gris)
I remember seeing this last year and thinking the addition of crab would be nice... It's a pretty similar recipe to mine as it is, other than the crab, sage, and rosemary. I may have to give this a whirl.
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Gris Gris
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18095 posts
| re: Let's Talk Mirlitons! (Posted on 11/20/12 at 3:15 pm to GeauxldMember)
I know I didn't use the sage because I'm not fond of it.
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Kajungee
LSU Fan
South ,Section 6 Row N
Member since Mar 2004
14701 posts
| re: Let's Talk Mirlitons! (Posted on 11/20/12 at 3:29 pm to Neauxla)
quote:
Can someone give me a recipe?
My Mom's recipe is in the TD recipe book for download above..
Ate so many when I was a kid I thought I would turn into a Mirliton.
Dad use to grow them by the hundreds and I have had them any way you can imagine..
Try frying them like French Fry's sometime. Aint half bad..
Anyone who has peeled one before knows they have more starch than a potato.
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Gris Gris
LSU Fan
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Member since Feb 2008
18095 posts
| re: Let's Talk Mirlitons! (Posted on 11/20/12 at 3:31 pm to Kajungee)
Cuvee had a wonderful app that was a mirliton napoleon which fried mirliton layers which had a sort of shrimp remoulaude between them. It was somewhat like the fried green tomato apps out there, but much better.
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tigeryat
LSU Fan
God's Country
Member since Oct 2005
2396 posts
| re: Let's Talk Mirlitons! (Posted on 11/20/12 at 3:57 pm to GeauxldMember)
Usually shrimp and crab. I use John Folse's recipe in Hooks Lies and Alibi's.
I stuffed some a few weeks back with ground pork and some diced Andouille. Good Stuff.
Fresh Pickens had some local mirliton's last week, they are much better than the Costa Rican imported variety commonly seen in the stores. The local crop is in season right now, search them out.
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Kajungee
LSU Fan
South ,Section 6 Row N
Member since Mar 2004
14701 posts
| re: Let's Talk Mirlitons! (Posted on 11/20/12 at 4:14 pm to Gris Gris)
quote:
Cuvee had a wonderful app that was a mirliton napoleon which fried mirliton layers which had a sort of shrimp remoulaude between them
Sounds good.
Mom used to put up jars and jars of Pickled Mirliton.. I loved um, but there is nothing in the world stranger than peeling and slicing a few dozen Mirliton ..Gives a new meaning to the word Starch.
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Gris Gris
LSU Fan
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Member since Feb 2008
18095 posts
| re: Let's Talk Mirlitons! (Posted on 11/20/12 at 4:16 pm to Kajungee)
Yes, it does.
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