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VERON'S STUFFED MIRLITON'S

STUFFED CRABMEAT-CRAWFISH- SHRIMP MIRLITONS; (ALSO CALLED CHAYOTE SQUASH-MIRLITON [MEL-E-TON] IN LOUISIANA

  1. 1-lb LUMP CRABMEAT
  2. 1-lb PEELED SHRIMP
  3. 1-lb PEELED CRAWFISH
  4. 2 STALKS OF CHOPPED CELERY CHOPPED
  5. 1-BELL PEPPER CHOPPED
  6. 1-WHITE ONION CHOPPED
  7. 3-TBS. OLIVE OIL
  8. 2-TBS GROUND LEMON PEEL
  9. 2-TBS GROUND ORANGE PEEL
  10. 2-TBS MINCED GARLIC
  11. 2-TSP. GARLIC JUICE
  12. 9 MIRILTONS *
  13. 2- LEMONS
  14. 1-BUNCH OF ASPARAGUS
  15. 1-JIGGER OF GRANDE MARINER
  16. 1-JIGGER OF MARSALA
  17. VERON’S LEMON-PEPPER SEASONING
  18. 14 OZ. ARTICHOKE HEARTS
  19. COLEMAN DRY MUSTARD

VERON’S ASPARAGUS:

  1. STACK OF ASPARAGUS.
  2. LEMON PEEL.
  3. ORANGE PEEL.
  4. VERON’S GARLIC SEASONING.
  5. OLIVE OIL.
  6. GARLIC POWDER.
  7. GROUND MINT.
  8. GRAND MARINER.
  9. DRY SHERRY.
  10. TERIYAKI GARLIC SAUCE.
  11. BUNCH OF ONION TOPS CHOPPED

PREPARING THE MIRLITON:

PAR BOIL THE MIRLITON.  CUT IN HALF AND REMOVE THE MEAT LEAVING A LITTLE LESS THAN 1/4″ INCH AROUND THE SHELL.  SET THEM ASIDE.

IN A LARGE DUTCH OVEN SAUTÉ THE ONION, CELERY, BELL PEPPER UNTIL THE ONION TURNS CLEAR.  DUST THE CONTENTS WITH VERON’S LEMON-PEPPER SEASONING.  TURN HEAT TO LOW MEDIUM.  ADD THE ARTICHOKE HEARTS AND MEAT FROM THE MIRILTONS. SEASON THE SHRIMP, LUMP CRABMEAT AND CRAWFISH AND LET STAND FOR 10 TO 15 MINUTES.  ADD THE SEAFOOD TO THE SKILLET.  ADD THE SQUEEZED LEMON JUICE FROM THE LEMONS, GRANDE MARINER, MARSALA (dry sherry).  STIR CONTINUOUSLY FOR 8 TO 10 MINUTES OR UNTIL THE SHRIMP AND CRAWFISH OR ALMOST DONE.  ADD THE LUMP CRABMEAT LAST AND DON’T LET COOK MORE THAN  3 MINUTES.  YOU WILL BE ABLE TO TELL BY THE COLOR.  CONTINUE TO STIR.  ADD THE ONION TOPS AND SPRINKLE WITH PARMESAN.

THE NEXT STEP IS EASY IN AN OVEN BUT RATHER CHALLENGING WHEN YOU DO IT OUTSIDE ON THE GRILL.  PREHEAT YOUR OVEN TO 350 DEGREES.  SPRINKLE GRANDE MARNIER IN THE BOTTOM OF THE MELITON SHELL BEFORE FILLING WITH THE SAUTÉ/SEAFOOD MIXTURE.  FILL THE MIRILTON HALVES WITH THE MIXTURE IN THE SKILLET.  COVER WITH PARMESAN AND PLACE N THE OVEN.  ON THE GRILL YOU WILL HAVE TO LET THE COALS GET WHITE HOT SO NOTHING IS SMOKING.  (WE DON’T WANT A SMOKEY TASTE).  COVER WITH TINFOIL AND HEAT UNTIL THE PARMESAN GETS A BROWNISH TINT/CRUST.  SERVE IN A SHALLOW LARGE BOWL, (WITH A BOILED CRAWFISH HOOKED ON THE RIM OF THE BOWL), WITH THE ASPARAGUS AND GARLIC FRENCH BREAD.  DISH SERVES WELL WITH A DRY WHITE WINE.

VERON’S ASPARAGUS:

BREAK OFF ENDS OF ASPARAGUS AND WASH REMAINING STEMS.  COAT WITH OLIVE OIL, SPRINKLE ORANGE AND LEMON PEEL.  DUST WITH GARLIC POWDER & VERON’S GARLIC SEASONING, COAT WITH TERIYAKI SAUCE.  PINCH OF MINT.  PINCH OF DRY COLMAN MUSTARD-DRIZZLE GRAND MARINER AND DRY SHERRY (MARSALA).  PLACE IN ZIP-LOC BAG AND REFRIGERATE FOR MINIMUM OF ONE HOUR (OVER NIGHT IS BETTER).  GRILL, AT VERY HIGH HEAT TURNING OFTEN.  DO NOT LET THEM GET SOFT.  THEY SHOULD BE CRISP (AL DENTÉ).

Garlic  Bread:

Buy A LONG LOAF OF FRENCH BREAD FROM THE LOCAL BAKERY.  CUT IN HALF-MELT STICK OF BUTTER OVER HIGH HEAT (OR MICROWAVE) WITH 1-1/2 TBS OF GARLIC JUICE AND TBS. OF GARLIC POWDER.  BRUSH OVER HALVES AND SPRINKLE WITH SWEET BASIL AND PARSLEY FLAKES.  WRAP IN TINFOIL AND BAKE IN OVEN AT 350 TO 400 FOR 10 TO 15 MINUTES.  ON-SITE AT CITY FEST WE DIDN’T HAVE AN OVEN SO WE DID THE GARLIC BREAD ON THE GRILL.  WE LET THE CHARCOAL BURN UNTIL SNOW WHITE AND THEN PUT THE WRAPPED BREAD ON THE GRILL WATCHING IT CAREFULLY AND SORTA GUESSING WHEN IT WAS DONE.  WHEN WE SERVED IT, IT WAS SUPER.

THE REASON FOR DOING ON THE GRILL WAS OUT OF NECESSITY AND NOT BY CHOICE.  WE COMPETED IN AN “ANY THING BUT” COMPETITION AS PART OF CITY FEST AND IF IT WAS NOT COOKED ON A BBQ GRILL IT COULDN’T BE COOKED.  WE LEARNED AND WE WON…………………………:o)

NOTE:

REMEMBER:  CAJUN SEASONING AND COOKING DOES NOT MEAN HOT.  IT MEANS SPICY.

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