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Let's Talk Mirlitons!
Posted on 11/20/12 at 11:41 am
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?
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?
4
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.
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 11/20/12 at 11:56 am
Posted on 11/20/12 at 12:00 pm to GeauxldMember
I add some Viginia ham too, in addition to everything listed.
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.
I've never had mirliton anything and was thinking about picking some up and making something for the family dinner.
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
Mirliton Casserole
This post was edited on 11/20/12 at 12:07 pm
Posted on 11/20/12 at 2:36 pm to Tommy Patel
Cayenne pepper
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!
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!
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.
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.
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.
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.
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.
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.
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.
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.
Posted on 11/20/12 at 4:16 pm to Kajungee
Yes, it does.
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