Stir in the celery, bell pepper, parsley, green onions, and garlic, and cook and stir for 2 minutes. Add the reserved mirliton pulp and cook for 6 minutes. Put 1/2 cup of the bread crumbs into a ...

Roughly chop half of mirliton flesh. Use remainder for another use. Melt 3 tablespoons of butter over low heat in iron skillet. Add green pepper, celery, onion and garlic and sauté until tender ...

It is a tube-shaped pastry that resembles a flute like musical instrument known as a Mirliton. It is often garnished with praline paste and dipped in chocolate. This gradually evolved into a ...

In a bowl, mix oil, lime juice, vinegar, pepper, salt, sugar and basil. Add mirliton, green pepper and onion. Cover and chill at least 1 hour. Peel tomatoes; cut into thin wedges. To serve ...

2. Heat oven 350 degrees. In a large skillet melt butter and brown celery, pimento, onions and bell pepper. Add shrimp, crab meat and mirliton pulp. Season well. Stir together and cook 10 minutes.

1. Cut the mirlitons in half and scoop out the seed, then slice into 1/2" slices. Peel the eggplant and slice into 1/2" slices. Slice the onions crossways 1/4-inch thick, then cut each slice in ...

1. Preheat oven to 350 F. 2. Steam mirlitons 25 minutes and peel, deseed and chop. Melt half of the butter. Sautee the onion, celery and peppers until clear (4-5 minutes). 3. Add half of the ...

or sauteed with onions and tomatoes or simply steamed and served with butter and freshly ground black pepper. Paul Prudhomme, the guru of Cajun cooking, gives several recipes for mirliton pirogues ...

Set aside. 4. In medium mixing bowl add the cleaned shrimp, onion and garlic. Before adding the mirliton pulp to the shrimp mixture, I use the back of a spoon to press out some of the liquid from ...

Mash or purée remaining mirliton and set aside. In a Dutch oven, melt margarine over medium-high heat. Add onions, celery, red bell pepper and minced garlic. Saute 3–5 minutes or until ...

1. Combine green tomatoes, mirliton, cabbage, cauliflower, onion and peppers in a large bowl. Add salt, mix to combine and let stand at room temperature for at least four hours. Drain vegetables.