2 Tbsp. olive oil
1 lb lean ground beef
2 cups diced mirliton (chayote squash), about 2 medium sized mirlitons
1/3 cup chopped onion, about 1/2 an onion
1 small chopped red bell pepper
2 cloves garlic, minced
1/4 C water or beef stock
1/2 t cinnamon
1/2 t nutmeg
1 Tbsp. creole seasoning
Salt and Pepper to taste
Halve and de-seed the mirlitons and cut into 1-inch cubes. With mirliton, it is often easier to boil them (like potatoes) before cooking with with them. Boil the diced mirliton in lightly salted water for 15 minutes or until fork tender. Drain mirliton and set aside. In a large skillet, sautee onion in heated olive oil until translucent. Add garlic and bell pepper. Add ground beef and brown. Add water and seasonings. Add mirliton and stir well. Allow to cook for another 5 minutes. I like to mash the pieces of mirliton into the beef, although this tends to happen on its own as the boiled squash is fairly soft.
I also think the addition of 1 can of tomatoes (Ro-tel) might be nice. If you try this, skip the water and use the canned tomatoes as the liquid.
Makes 3 servings.
At Deanie’s Seafood Restaurant in New Orleans, these are served with the fried seafood platter and the crawfish combination. Deanie’s calls them “crawfish dressing balls.” To say that I crave them all the time is an understatement; it’s more like true lust. On our last trip, we went to Deanie’s twice just so I could get these little treats.
- 1 lb crawfish tails, with fat (I used shrimp once and it was just as good)
- 1 medium bell pepper, finely chopped
- 1 medium yellow onion, finely chopped
- 1 stalk of celery, finely chopped
- 4 cloves garlic, minced
- 1/4 cup Italian parsley, finely chopped
- 1 cup seasoned bread crumbs
- 2 tbps Creole seasoning, or to taste
- 4 eggs, beaten separately in two bowls of two eggs apiece
- 1 tbps Worcestershire sauce
- 1/2 teaspoon hot sauce, to taste
- Salt and freshly ground black pepper, to taste
- corn meal for breading
In a food processor, grind the crawfish tails together with bell pepper, onion, celery, garlic, and parsley. In a mixing bowl, incorporate the bread crumbs, Creole seasoning, two of the beaten eggs, Worcestershire, hot sauce, salt and pepper. Shape mixture with hands into smallish meatball-sized portions. Dip each boulette into remaining beaten egg, dredge each into breading medium and fry in oil until golden brown. Serves about 8-10.