Like my recent pet peeve about Sacoches, the word Mirliton sounds to me as comforting as a piece of furniture with a nice patina can be.
I have not had the privilege to interview Martha Hall Foose since the publication of A Southerly Course (Clarkson Potter, Spring 2011).
Next best thing I can do is share a second recipe from her book.
Stuffed Mirliton
Chayotes and Kazoos
A mirliton is a chayote squash or a vegetable pear. It is also the name for instruments in which a voice resonates over a membrane, as in a kazoo. The Carolina Chocolate Drops are bringing the kazoo back in style with their unique take on traditional jug-band music. I am mounting a campaign to bring the squash back too.
Serves 6
3 mirlitons
8 tablespoons (1 stick) unsalted butter
1 cup chopped onion
1 cup chopped celery
½ cup chopped red bell pepper
½ cup sliced green onions, white and green parts
½ cup diced ham
4 garlic cloves, minced
1 cup chicken broth
1 cup fresh or frozen peeled salad shrimp
¼ cup chopped fresh parsley
Salt and freshly ground black pepper
1½ cups plain dried bread crumbs
Heat the oven to 375° F.
In a large pot, boil the mirlitons in lightly salted water until the flesh is tender, about 6 minutes. Remove from the pot and cool under running tap water. Halve them and, using a metal spoon, remove the seeds and discard. Gently scoop all of the flesh out of the shells. Set the flesh and shells aside.
In a medium saucepan set over medium-low heat, melt 6 tablespoons of the butter. Add the onion, celery, bell pepper, green onions, ham, and garlic. Cook, stirring, for about 10 minutes or until the vegetables are wilted. Add a little of the chicken broth if the mixture becomes too dry. Add the mirliton flesh and cook for 20 minutes. Add the shrimp and parsley and cook for 5 minutes. Remove from the heat and season with salt and pepper. Sprinkle in 1 cup of the bread crumbs.
Mound the stuffing mixture into the mirliton shells. Put the halves in a baking dish and top with the remaining cup bread crumbs. Dot with the remaining 2 tablespoons butter and pour the remaining broth in the baking dish. Bake for 8 to 10 minutes, until the crumbs are golden brown.
(* Recipe from 'A Southerly Course' reprinted by permission of the publisher, Clarkson Potter, photograph by Chris Granger)