Christophine Recipes

SAUTEED CHAYOTE WITH GARLIC AND HERBS

Steps:

• Melt butter in heavy large skillet over medium-high heat. Add chayote, 1 tablespoon parsley, and garlic. Sauté until chayote is crisp-tender, about 3 minutes. Stir in green onions. Transfer to bowl; sprinkle with 1 tablespoon parsley.

CHAYOTE SQUASH SIDE DISH

Steps:

• Heat olive oil in medium skillet over medium-high heat. When oil is hot, add garlic, squash, salt, pepper, sugar, and red pepper flakes. Stir together and cook 2 to 3 minutes.
• Add vinegar to the squash mixture and cook 2 to 3 minutes longer, until the squash is slightly wilted, but still firm and crunchy. Taste, and add more salt or sugar if needed.

CHRISTOPHINE

Steps:

• Cut the christophine in half lengthwise. Cut side down, steam it over boiling water for 40 minutes, or until the flesh is easily pierced with the tip of a sharp knife. Discard the soft white heart.
• If making a gratin, scoop out the flesh from the skin, leaving a shell one-quarter-inch thick. If making acras, use all of the flesh.
• Mash the flesh with a fork. Drain, then squeeze dry between doubled paper towels.

CHAYOTE WITH CHRISTOPHINE VINAIGRETTE

Steps:

• Peel the chayotes and grate them into a bowl. Prepare vinaigrette from the remaining ingredients except the lettuce and pepper, and pour it over the grated chayotes. Mix well and allow to sit for 15 minutes. Serve on a bed of lettuce garnished with curlicues of red bell pepper.;

STUFFED CHRISTOPHINE (CHO CHO/CHAYOTE)

Steps:

• Fill a 3/4 of a medium sized saucepan with water and bring to the boil with 1/2 tsp of pink salt.
• Chop each christophine lengthways then place them in the saucepan of boiling water.
• Boil the christophine until they are fork tender (this should take about 20 minutes).
• Drain off the water and allow to completely cool.
• Use a spoon to scoop out the flesh and edible seed (you can use this as mash) and set the christophine aside.
• On medium heat, add the olive oil and proceed to saute the onion and garlic until soft and translucent.
• Add the okra and bell peppers and cook for 2 minutes.
• Fold in the saltfish so it combines with the okra and bell peppers.
• Add the tomato paste along with the cabbage.
• Stir in the water so the tomato and cabbage are more evenly distributed.
• Cover the frying pan with the lid and steam for 8-10 minutes.
• After the given time, season with seafood seasoning, chadon beni, thyme, hot sauce, black pepper and pink salt to taste.
• Fill each of the shells with the saltfish/vegetable mix.

CREAMED CHRISTOPHENE (CARIBBEAN SQUASH)

Steps:

• Fill a large pot with water and add a little salt. Bring the water to a boil, then add the cubed squash and cook until tender, about 10 minutes. Drain the cooked squash and set aside in a large, well-greased baking dish.
• Preheat oven to 350 degrees F.
• In a large saucepan over low heat, melt the butter. Slowly whisk in the flour and cook for 1 to 2 minutes, until the mixture is creamy and thick. Slowly stir in the milk and mix until smooth, about 1 minute. Add the 1/2 cup of grated cheese and stir until melted and well-mixed, about 1 minute. Add the onion, garlic, salt, celery, mustard and sugar to the sauce and mix well. Remove the sauce from heat and pour over the christophene in the baking dish. Stir everything together, then top with the remainig 1 cup grated cheese.
• Place the mixture in the oven and bake until golden brown, about 20 to 30 minutes. Serve warm.