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Mirliton Dressing
Posted on 12/4/14 at 4:53 pm
Posted on 12/4/14 at 4:53 pm
Anybody have a good mirliton dressing recipie? Thinking of doing for Xmas. Also what's the taste difference in a mirliton and eggplant dressing? Thanks!
3
Posted on 12/4/14 at 5:00 pm to KyrieElaison
You're gonna need some mirlitons.
After that, I don't think most on here have a clue what that even is.
Posted on 12/4/14 at 5:07 pm to Count Chocula
I can buy them here. They call them chayote squash.
Posted on 12/4/14 at 5:12 pm to KyrieElaison
I assuming you are talking about a casserole?
Here's a Chef John Besh one LINK
Here's a Chef John Besh one LINK
This post was edited on 12/4/14 at 5:14 pm
Posted on 12/4/14 at 5:14 pm to Langland
Yes. When I lived in LA lots of people made mirliton and shrimp dressing
Posted on 12/4/14 at 5:26 pm to Count Chocula
quote:
, I don't think most on here have a clue what that even is.
What?
Posted on 12/4/14 at 5:26 pm to KyrieElaison
I've made the Besh dressing in the link above. Quite good. I have a stuffed eggplant recipe in the TD recipe book, I believe. I've used eggplant and mirliton interchangeably, but noting that eggplant is larger than mirlitons. Nothing needs to be exact about those recipes, though.
It's Christmas not Xmas. Or just call it that holiday on Dec 25.
It's Christmas not Xmas. Or just call it that holiday on Dec 25.
Posted on 12/4/14 at 5:38 pm to Gris Gris
Thank you. Christmas then. No offense meant
Posted on 12/4/14 at 5:43 pm to KyrieElaison
I made the John Besh recipe for Thanksgiving and everyone raved.
LINK
I actually added an extra pound of crab in addition to the pound of shrimp. I like it super seafoody.
LINK
I actually added an extra pound of crab in addition to the pound of shrimp. I like it super seafoody.
Posted on 12/4/14 at 5:43 pm to glassman
quote:
What?
I had no idea what it was before I met Jones.
Seems to be a very New Orleans thing. My Cajun family never did it.
(Cue 100000 Cajun people coming in and saying they all do it.)
Posted on 12/4/14 at 5:45 pm to LouisianaLady
Did the mirlitons come out chunky? I know when my aunt makes it there are never chunks. Are they just super soft so you cant even tell?
Posted on 12/4/14 at 5:47 pm to bigberg2000
quote:
Did the mirlitons come out chunky? I know when my aunt makes it there are never chunks. Are they just super soft so you cant even tell?
Oh yeah. Thanks for bringing that up.
I pulsed the dish EVER SO SLIGHTLY in the ninja because I wanted it super baby food esq
That's how I like my dressing. It was way too "separated" before that.
I know the traditional New Orleans recipes boil them instead of roasting, which may help.
Posted on 12/4/14 at 5:58 pm to LouisianaLady
ahh yeah I think they boil it, but yeah I dont like it chunky. shite you stuff must have been legit then.
Posted on 12/4/14 at 6:35 pm to LouisianaLady
I use more crab as well and only jumbo lump. I also don't like it chunky. You can boil or roast and it will work fine.
Posted on 12/4/14 at 6:44 pm to Gris Gris
I roasted an hour and they were still too "dicey" with the bread so I had no choice but to pulse. But I didn't mind at all.
Posted on 12/4/14 at 6:52 pm to LouisianaLady
I may have sauteed it more in the veggies after roasting when I did that. Roasting is just easier to me. I roasted all my sweet potatoes for the casserole this year rather than peeling and boiling. Much easier to scrape the meat out than peeling.
Posted on 12/4/14 at 6:53 pm to Gris Gris
I agree. Although even that was a pain.
Also, did the skins make your hand numb? The thumb I was holding them with when peeling went totally numb and started peeling. I Googled and apparently it does that to some people.
I was freaked out
Also, did the skins make your hand numb? The thumb I was holding them with when peeling went totally numb and started peeling. I Googled and apparently it does that to some people.
I was freaked out
Posted on 12/4/14 at 8:42 pm to KyrieElaison
Love John Besh, but that million recipe isn't gonna fly uptown.
Posted on 12/4/14 at 9:00 pm to LouisianaLady
I don't recall any numbness, thank goodness.
Posted on 12/5/14 at 6:45 am to LouisianaLady
I believe I have posted my Mirliton Recipe in the TD recipe book. I know I submitted either the casserole or the stuffed Mirliton recipe. I will try to post the other when I get a chance.
Grew up eating the things. Dad grew them by the 100's growing up.
Yes LL peeling raw Mirliton is quite an experience.
Its a freaky feeling.
The starch coats your hand like a pair of gloves.
Used to peel dozens of them when we made pickled Mirlitons.
why is this thread anchored ?
Grew up eating the things. Dad grew them by the 100's growing up.
Yes LL peeling raw Mirliton is quite an experience.
Its a freaky feeling.
The starch coats your hand like a pair of gloves.
Used to peel dozens of them when we made pickled Mirlitons.
why is this thread anchored ?
This post was edited on 12/5/14 at 7:09 am
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