MIRLITON
Mirliton (chayote) squash is the vegetable that is used to make this wonderful dressing. It's very popular here in Louisiana around the holidays.
Provided by MOUNTMAN
Categories Side Dish Stuffing and Dressing Recipes Bread Stuffing and Dressing Recipes
Time 2h30m
Yield 8
Number Of Ingredients 12
Steps:
- Bring a large pot of water to a boil. Add mirliton, and boil until tender, about 45 minutes. Drain, cool, and peel. Cut in half, remove seeds, and cut into cubes.
- When the mirliton are almost done, bring another pot of water to a boil. Add shrimp, and cook for about 5 minutes, until pink. Drain shrimp, reserving the water for later. Preheat the oven to 250 degrees F (120 degrees C).
- Heat olive oil in a large skillet over medium-high heat. Fry onion and garlic in the oil until soft. Transfer to a 9x13 inch baking dish. Add the shrimp, ham, and cubed mirliton. Beat the egg in a small dish with a tablespoon of the water from the shrimp; pour into the baking dish. Mix in the bread crumbs, parsley, thyme, salt and pepper until evenly blended. If it seems a little dry, add a little more water from the shrimp. You have the choice to freeze, refrigerate, or bake at this point. Sprinkle some more breadcrumbs on top if desired.
- Bake for 1 hour and 30 minutes in the preheated oven, or until golden brown on top.
Nutrition Facts : Calories 318.7 calories, Carbohydrate 23.1 g, Cholesterol 141.3 mg, Fat 14.1 g, Fiber 3.8 g, Protein 24.7 g, SaturatedFat 4.5 g, Sodium 1061.7 mg, Sugar 4.4 g
BEEF MIROTON
Got leftover roast beef or pot roast? Make Miroton! This beef-stock-and onion-based sauce is thickened with flour, poured over sliced beef and sliced potatoes, and baked until bubbly. Adapted by Nick Kindlesperger at Serious Eats, from a recipe in _Glorious French Food_ by James Peterson.
Provided by DrGaellon
Categories Low Cholesterol
Time 1h10m
Yield 3 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees Fahrenheit.
- Place the potatoes in a small pot and cover with cold water.
- Bring to a boil; reduce to a simmer and cook for 15 to 20 minutes, or until a knife can slip into potato with just slight resistance.
- Remove from the water and drain.
- Cool potatoes for 5 minutes; cut into 1/4 inch thick slices.
- Meanwhile, add 1 tablespoon of the butter to a large pot over medium heat. Add the onion and cook, stirring occasionally, until well browned, about 25 minutes.
- Sprinkle the flour onto the onions and cook for 2 minutes more, stirring occasionally.
- Pour in the broth and add a sprinkling of salt.
- Bring to a boil, scraping the bottom of the pot with a wooden spoon to dislodge any browned bits. Remove pot from the heat.
- Butter a small casserole dish, about 8" square.
- Shingle all the potato slices over the entire bottom so they overlap slightly.
- Lay the slices of meat in a single layer on top of the potatoes.
- Dump the onion mixture on top and spread it out.
- Drizzle on the red wine vinegar and sprinkle on the bread crumbs.
- Melt the rest of the butter in a pot; pour it on top of the breadcrumbs.
- Place in the oven and bake for 20 to 25 minutes, or until browned and bubbling.
- Season with salt and plenty of pepper, garnish with chopped parsley, and serve.
Nutrition Facts : Calories 398.3, Fat 15, SaturatedFat 7.5, Cholesterol 79.3, Sodium 502.8, Carbohydrate 41, Fiber 5, Sugar 8.5, Protein 26.6
BEEF MIROTON RECIPE - (4.3/5)
Provided by garciamoss
Number Of Ingredients 10
Steps:
- Preheat oven to 400º F. In a large pan over medium heat, melt two tablespoons of your butter and sauté onions until softened and translucent. Stir in flour until you have a thick, paste-like sauce. Pour in beef gravy, broth and red wine vinegar. Mix until smooth. Taste and add salt and pepper as needed. Place a little of sauce on the bottom of baking dish and layer leftover meat on top. Then pour the rest of sauce and onions over the top. Evenly spread breadcrumbs over the top and drizzle with leftover butter. Place in oven and bake for 5-10 minutes, or until warmed through and the breadcrumbs are golden and crispy. Remove, garnish with parsley or rosemary and let cool for 10-15 minutes. Serve warm.
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