The less you do to oysters, the better they taste in my opinion. This recipe came about when I wanted to cook the oysters, but I didn't want to overpower the subtle tastes of the oysters.
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So what the hell is a Mirliton? Also known as Chayote, a type of squash that's used in dishes all around the world. Though you might know it as a popular dish in Louisiana. My wonderful girlfriend turned me on to these delicious vegetables. Okay, they only really become delicious when you stuff them with crab, shrimp and butter.
Oh you want a straight-forward Stuffed Mirliton recipe? Well by now you should know that's not what I do on this blog. If you want a "normal" mirliton I recommend checking out Chef John D. Folse's recipe.
Not a pear, nor an avocado, but a chayote.
The healing powers of Crystal's Hot Sauce.
Stuffed Mirliton Topped with Pecans
- 4 Mirliton sliced lengthwise
- 5 Tablespoons Butter
- 1/4 cup Crab Meat
- 1/4 cup Shrimp Meat raw, cubed
- 1/4 cup Green Bell Pepper diced
- 1/4 cup Celery diced
- 1/4 cup Onion diced
- 1/4 cup Pecan ground
- 1 Tablespoon Basil chopped
- 2 Tablespoons Breadcrumbs
- 1 teaspoon Hot Sauce
- Bonito Flakes
- Salt and Pepper to taste
- Preheat your oven to 375.
- Bring a pot of lightly salted water to a boil and add the mirlitons. Cook until tender.
- Saute 2 Tablespoons of the butter with the onions, celery, and bell peppers.
- Remove the mirlitons from the water. Scoop the meat of the mirlitons and discard the seeds. Be sure to keep some meat around the edges of the mirlitons.
- Add the shrimp to the vegetables. Cook until pink. Add the mirliton meat, hot sauce, salt and pepper, a pinch of bonito flakes and the crab meat. Stir together. Add the breadcrumbs.
- Add the stuffing to the hollowed shells of the mirlitons and place in a casserole pan. Top the mirlitons with pecans and a pat of butter.
- Bake for about a half hour or until the tops turn golden brown.
- Top with bonito flakes and enjoy!
So I haven't posted in a while. I've been busy with life! I recently went down to New Orleans, check out my Instagram feed to see some of the things I ate when I was down there.
Louisiana can keep its gulf shrimp, even though it's delicious, I will stick to my Pacific Dungeness Crab any day of the week, as long as it's non-toxic that is. Dungeness crab is what crab meat should taste like, a little sweet, a little oceany, but over all something that's drool worthy.
I don't often say "this is the best thing I've ever ate" but this dish is one of those times. Much like Shrimp and Grits it balances the texture of the creamy grits with that of the shrimp or in this case the crab. The sauce though, this sauce is why I'm sharing this recipe. Imagine cocktail sauce, but 1000% better.
Everyone has their own recipe for grits, so I'm not going to post one here. I will say though that Chef Edward Lee's grits recipe.
Yes, you should break down your own crab to get it's meat, it makes it taste better. Also if you're not sure how to clean a crab just ask your local seafood provider, they'll be more than happy to help.
BS's Seafood Sauce
- 4 Tablespoons Unsalted Butter
- 1 Tablespoon Red Miso Paste
- 3 Tablespoons Lime Juice
- 1/2 Tablespoon Lime Zest
- 1/2 Tablespoon Old Bay Seasoning
- 1/4 teaspoon Chipotle ground
- 1/4 cup Tomato Sauce Optional
- Heat the butter over medium heat, once melted whisk in the miso, then the spices lastly add the lime zest and juice and then the tomato sauce.
- Word of warning to those not adding the tomato sauce, this sauce is pungent. It's strong and it's not for the faint of heart. Use sparingly.
Go on, make it, make 15 servings worth. You'll thank me later. Enjoy!
And my suggested wine for this dish would be Woven Winework's 2014 Farmer's Market Edition
To those who say crepes with canned fish aren't appropriate New Years Eve party snacks, to those naysayers I say, more for me. There's no reason to be scared of crepes and canned fish, embrace it people.
Tuna canning can seem intimidating or even unappealing. When most people think of canned tuna they think of the mushy seafood paste that's only fit for cat consumption. Let me enlighten you to what canned tuna, real canned tuna, can be.