First Chayotes of the Season

thechief96

Here are the first chayotes for this season. In about a week or so I will be picking a 5 gal bucket almost every day!!!



This vine gets cut down to the ground at the end of the season.



It climbs up and over the fence...so as the walkers go by they snag what they want.



The lattice on top is 9' up.

Hungry Celeste

How do you cook them in soCali? Locally, we call 'em mirliton, and they're usually cooked with shrimp (kind of a casserole or dressing), or parboiled & stuffed with shrimp & crabmeat.

thechief96

We do them many ways. Par boiling is usally the start to all of the recipes. My favorite is to wedge them add salt and pepper along with parmasan (sp) cheese and olive oil. Place them under the broiler until the cheese get just right. Very easy. :woohoo:

edit: we also use them in a lot of soups.

thechief96

The way you describe your method sounds very good. Do you have any recipes that you can share? Oh by the way we are in northern cal here in the bay area.

Beli

Dave i love those chayotes....my mother used to fill them with different cheeses....nice & juicy to the palate....

thechief96

That sounds great...if we only knew half of what our mothers knew we'd be set.

Spring Chicken

We cooked this recipe on the Egg at a Texas Eggfest a few years ago to show the versitility of the mirliton. Went over great.

Spring "Everyone Is Part Cajun At The Table" Chicken
Spring Texas USA

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Chayote / Mirliton Squash

Recipe By: Spring Hen & Spring Chicken
Serving Size: 8 Preparation Time 0:45

Amount Measure Ingredient -- Preparation Method

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6 large Mirlitons (Chayote Squash) -- Boiled 60 minutes
1 pound Shrimp, medium raw (40-50 count) -- peeled and halved
1 pound Sausage, (Owens regular) -- ground, drained
2 tablespoons Butter
1 cup Onion -- minced
1 cup Celery -- minced
½ cup Red Bell pepper -- diced
¼ cup Parsley -- chopped fresh
4 Green onions -- chopped
3 cloves Garlic -- minced
1 teaspoon Garlic Pepper (Archer Farms from Target)
1 teaspoon Salt

¾ cup Italian Seasoned breadcrumbs
½ tablespoon Creole seasoning (Tony Chachere)
½ tablespoon Creole Evangeline (Grilla by Chef Wil)
1 large Egg -- lightly beaten

Boil mirlitons covered in water for 45 to 60 minutes until tender.

Peel shrimp, devein, cut in half. Set aside

Drain and cool mirlitons. Cut in half lengthwise; remove seeds and discard. Scoop out pulp (leaving 1/2 inch thick shells if stuffing later); chop pulp.

Sauté sausage, drain if needed.

Add 2 tablespoons real butter (or you can use 2 tablespoons of the sausage drippings if you have some) and sauté onion, celery, bell pepper, parsley, green onion, salt, pepper and garlic for 3 minutes.

Add shrimp; cook stirring constantly, 3 to 5 minutes or until shrimp turn pink.

Stir in mirliton pulp, 3/4 cup breadcrumbs and creole seasonings; cook, stirring occasionally, 5 minutes. Let cool slightly

Stir in egg.

Stuff mirliton mixture into shells or put in dish for a casserole.

Sprinkle 1/2 cup breadcrumbs over mirlitons.

Cook in cast iron skillet on BGE at 375 for 15 to 20 minutes until top is crispy.

thechief96

Thank you sir..that recipe has just been printed for future use.