Chayote?

 
Morning loco_engr,

You got my curiosity up, I have seen them for years here in Florida but have never tried them. The Wikipedia article on it is pretty interesting, maybe more interesting then the fruit itself, sounds like it is rather bland tasting. :cheer:

http://en.wikipedia.org/wiki/Chayote

Have a great day,

Gator

 

Check it out here http://en.wikipedia.org/wiki/Chayote

Neaux heat, kind of bland. Molly's advise is spot on - get aggressive with seasonings. Stuff em like you would a bell pepper. Chop em up in a casserole.

My MIL used to make a nice "merliton" casserole. Mirliton or vegetable pear are what they are called in South Louisiana.

We cooked some at one of the Texas Eggfest University classes a few years ago. It was delicious.

Here's the recipe we used.


Chayote / Mirliton Squash Casserole

Recipe By: 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 Chacere)
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.

Saute sausage, drain if needed.

Add 2 tablespoons real butter (or you can use 2 tablespoons of the sausage drippings if you have some) and saute 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.

I can't seem to find a photo of it on the Egg but I cooked it in a 15" cast iron skillet. No smoke was used but the lump imparted a nice flavor not available when cooked on a stove.

Spring "The Chayote Howls Tonight" Chicken
Spring Texas USA

Chayote are called mirliton in Louisiana. Do a google search using mirliton and you should find beaucoup recipes. Microwave and/or steam until slightly tender, half & remove seeds (a flattish, hard thing), and stuff with a seafood dressing (shrimp, diced mirliton insides, bell pepper, onion, garlic, bread crumbs, tasso, whatever suits your fancy). Or, as others have suggested, make a sort of casserole. The flavor is kinda watery, vegetal, green, a little astringent. In a warm climate, they're easy to grow, readily sprouting into a spreading vine that bears lots of fruit. The vines tend to go up....I've seen folks resort to a ladder to pick their mirliton.

You have an interesting web site. I bookmarked it to read more of later.

We will be in New Orleans (Metairie) for Christmas visiting my Sweetie's sister and family. Always a good time.

Spring "East Bound And Down" Chicken

I better look this one up in my new book

Fried Mirliton, Sautéed Mirliton, Andouille
& Fried Oysters w/Tasso & Oyster Hollandais $24.95


In Chef Paul's Menu listing - Must be pretty good!

You Bet!