Mirliton Stuffed with Shrimp (page 18)

I was so excited to see fresh mirliton at the Farmer's Market a few weeks ago. Unfortunately, I they ran out before I could get any for this recipe. Luckily, it was the weekend of the Mirliton Festival, so I was able to get some there and enjoy a lively show by Morning 40 Federation. I saw them in Hattiesburg a few years ago. I don't remember enjoying the Hattiesburg show. It was in a tiny bar and was too loud. This show was great! What a fun band!

This dish was one of my favorites as a child. My granny made it with shrimp and crabmeat. It was often served as a side dish. I've heard of other versions with beef and seafood.

I didn't have any fresh parsley or shallots. I just used dried parsley. I also used some stale sourdough bread that I had around. I served it with creamed spinach (also pictured). The resultant dish got rave reviews from my husband and my sister!

Stuffing:

6 medium sized mirliton

3 Tbsp. butter

2/3 cup finely chopped onion

2 cups medium shrimp, peeled & deveined

1/4 cup shallots

1/4 cup chopped parsley

1/4 tsp. black pepper

1 tsp. salt

3 slices bread, soaked in water & squeezed

Topping:

3 Tbsp. melted butter

1/4 cup plain or Italian bread crumbs

Cut mirlitons in half lengthwise. Place in pot of boiling water. Cover and boil for 25 to 30 minutes or until tender. Remove seeds. Scoop out. Reserve pulp & shells. Saute onions in butter for 5 minutes. Add shrimp. Continue cooking for approximately 8 minutes. Add mirliton pulp, bread, shallots, parsley, salt & pepper. Mix well. Cook for 10 minutes stirring constantly. Pile into shells. Top with buttered bread crumbs. Bake 20 minutes at 350 degrees Fahrenheit.

Serves 6 to 8.

Sundried Tomato & Pesto Torta

This is a great appetizer that doesn't require any real cooking. The three colorful layers make the presentation of this dip really impressive. It is really easy and it tastes good, too! You can also use store-bought pesto to make it even easier.

Pesto Layer:

1/2 cup basil leaves

2 Tbsp. freshly grated Parmesan cheese

1 Tbsp. toasted pine nuts

1 clove minced garlic

1/4 tsp. salt

1 Tbsp. EVOO

3 Tbsp. cream cheese

salt & pepper to taste

(OR 1/2 cup store-bought pesto + 3 Tbsp. cream cheese)

Boursin Layer:

1 (5.2 oz.) package Boursin cheese (I used the pepper flavor)

1/4 cup heavy cream

Sundried Tomato Layer:

1/3 cup sun-dried tomatoes, pack in oil, drained

2 Tbsp. tomato paste

1 clove minced garlic

1 Tbsp. freshly grated Parmesan cheese

salt & pepper

Crackers or bread

1) Pesto layer: With a food processor, combine the fresh basil, cheese, pine nuts, garlic and salt. Process until finely chopped. Drizzle the olive oil in using the feed tube. Add cream cheese and pulse to combine. Add salt & pepper and refrigerate.

2) Cheese layer: Mix together the Boursin cheese and cream until smooth. Refrigerate.

3) Tomato layer: Remove oil from sundried tomatoes by squeezing. Use the food processor to chop these to a very fine texture. Add tomato paste, garlic, parsley and cheese. Puree. Taste and add salt & pepper, as needed. Refrigerate.

4) Line the springform pan with parchment paper or waxed paper. Spread 1/2 cup of sundried tomato mixture in the pan. Layer 1/2 cup cheese mixture on top. Finish with 1/2 cup of refrigerated pesto/cream cheese layer. Cover with plastic wrap & refrigerate.

5) Refrigerate for at least 30 minutes. Plate torta by turning springform pan over onto serving plate. Release the pan and remove the paper covering the tomato layer. Serve with bread or crackers.

Grits and Grillades: Part 1 (page 11)

I have had grits and grillades on the brain lately. They seem to be popping up everywhere that I look. I even had a request for the recipe on the blog! So, it seemed like a good time to do some research! We had some friends in town last weekend, so I thought we'd go to breakfast at Luke, a local restaurant owned by John Besh. This wasn't our first time at Luke. In fact, we went there for brunch on our wedding anniversary a couple months ago and have been fans ever since. I couldn't resist the blackberry-cane syrup pancakes there the first time and have been pleased with everything that we have ordered. Unfortunately, my order for grits and grillades wasn't as pleasing as the other dishes that I have ordered there. The gravy for the grillades was thick and dark like my mom's but terribly salty. They seemed to be trying to cut the saltiness of the sauce by putting fresh herbs on top but that didn't help. I didn't complain. Everyone has off-days. I'm sure that is all it was. Luke's grits are wonderful - creamy and delicious! I'd had shrimp and grits there several weeks before. I love the grits and the bacon is yummy there, too!

Ok, so how did it compare with mom's grits and grillades? Mom's gravy is dark and flavorful. The thin strips of pork are so tender you barely have to cut them with a fork. So, I set out to make grits and grillades following mom's recipe.

The pork browned fine. My grits were looking good. I tasted them to make sure that they weren't too gritty and flavorless. Added butter and salt. Now, for the gravy. Mom says add water and reduce to make pan gravy. What? Water and pork bits will cook down to make the thick gravy that I have grown accustom to every Easter? I have my doubts. I wait 10 minutes like the recipe says. I wait 20 minutes. It looks like pork-flavored water. The husband circles the kitchen, hungrily asking about the ETB (Estimated Time of Breakfast). I have to think quickly. The mom is in France. She won't be home until the evening, so I can't call her. Must make gravy.

I may not have mentioned this before now, but my husband is not from New Orleans or Louisiana. He is from Mississippi and his definition of gravy sometimes differs from mine. His favorite breakfast is buttermilk biscuits with country gravy (white gravy) and Jimmy Dean sage sausage. I had to think quickly. I threw 3 tbsp. of flour in the pan with my pork-water and added 3 tbsp. butter. In no time, I had gravy. Not rich, dark gravy but it would due, for the husband, for now.

Breakfast was on the table. The husband was happy. He said it was delicious and I shouldn't change a thing! What am I going to tell Mom?

I polled my friends on the light versus dark gravy in grillades issue. It is definitely supposed to be dark. I made a desperate call to Mom when she arrived from France. How was the trip? Great. By the way, I need some help with the grits and grillades. No problem. The recipe is how Granny Tregre made it, but Mom has a trick and she'll share it with me. Whew!

To be continued....