- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
Mirliton Dressing Recs
Posted on 11/21/18 at 12:30 pm
Posted on 11/21/18 at 12:30 pm
I have attempted to duplicate my Grandmother's Mirliton Dressing with little success.
Mine always comes out too watery and not flavorful.
She took the recipe with her when she passed.
When times were good, she would have shrimp in the dressing. When times were not so good, she would use Treat.
Either way, it was delicious.
Any go to recipes or cooking recommendations for the mirlitons?
Thanks, and Happy Thanksgiving!
Mine always comes out too watery and not flavorful.
She took the recipe with her when she passed.
When times were good, she would have shrimp in the dressing. When times were not so good, she would use Treat.
Either way, it was delicious.
Any go to recipes or cooking recommendations for the mirlitons?
Thanks, and Happy Thanksgiving!
2
Posted on 11/21/18 at 12:37 pm to FineWine
Microwave the mirliton or steam. Then seed. Use breadcrumbs to keep the mix from being watery. She probably saved French bread ends and used those.
Posted on 11/21/18 at 12:40 pm to hungryone
quote:
breadcrumbs
Yeah. When I have made it in the past I always use breadcrumbs to prevent the watery-ness you describe.
Posted on 11/21/18 at 12:52 pm to SmokedBrisket2018
I use John Folse's recipe every year and never have a problem.
LINK
The key is cooking it down until you don't see liquid as he indicates, and using more breadcrumbs than you might be inclined to use (two cups is a lot of breadcrumbs).
Going home to make it shortly.
ETA, As you see the recipe is for stuffed mirlotons, but I've made it both that way and as a stand alone dressing, following the same method.
LINK
The key is cooking it down until you don't see liquid as he indicates, and using more breadcrumbs than you might be inclined to use (two cups is a lot of breadcrumbs).
Going home to make it shortly.
ETA, As you see the recipe is for stuffed mirlotons, but I've made it both that way and as a stand alone dressing, following the same method.
This post was edited on 11/21/18 at 12:55 pm
Posted on 11/21/18 at 1:03 pm to FineWine
Emeril's
I use this one. The only thing I do different is I use slap ya mama instead of the Emeril seasoning. Pretty easy to make.
Had to get the American Cheese from behind the counter at Rouses. Just told them i need 3/4 lb unsliced.
One more edit. Total cost to make was about $25.00
I use this one. The only thing I do different is I use slap ya mama instead of the Emeril seasoning. Pretty easy to make.
Had to get the American Cheese from behind the counter at Rouses. Just told them i need 3/4 lb unsliced.
One more edit. Total cost to make was about $25.00
This post was edited on 11/21/18 at 1:08 pm
Posted on 11/21/18 at 1:04 pm to Y.A. Tittle
Thank you all for these suggestions!
Page 1 of 1
Popular
Back to top
Follow TigerDroppings for LSU Football News