Chef John Folse Presents "Cooking with Friends"

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  • Опубліковано 30 жов 2024
  • Today's Friend is Executive Chef Pete Page of White Oak Estate & Gardens cooking Mirliton Bisque. Chef Folse is featuring the Heirloom Ishreal Thibodaux White Mirliton.
    RECIPE
    CRAWFISH AND MIRLITON BISQUE
    Prep Time: 1½ Hours
    Yields: 12 Servings
    Comment:
    Mirliton, or chayote squash, was a gift from the Canary Islanders to the Creoles back in 1765. It is hard to imagine any bayou garden being complete without a mirliton vine growing over an arbor. It is truly one of Louisiana’s most versatile vegetables.
    Ingredients:
    6 mirlitons
    1 pound crawfish tails
    ½ pound tasso, julienned
    1 cup butter
    1 cup diced onions
    1 cup diced celery
    ½ cup diced red bell peppers
    ¼ cup minced garlic
    ½ tsp nutmeg
    1 tbsp fresh tarragon
    1 cup flour
    2½ quarts shellfish stock or water
    1 pint heavy whipping cream
    1 cup sliced green onions
    1 cup chopped parsley
    salt and white pepper to taste
    Method:
    Split mirlitons lengthwise and poach in lightly salted water 45 minutes or until tender. Mirlitons will be perfectly cooked when a fork can be inserted easily. Remove and cool. Once cool, scoop meat from mirlitons using a teaspoon, discarding seed and shell. Drain and set aside. In a 2-gallon stockpot, melt butter over medium-high heat. Add onions, celery, bell peppers, garlic and tasso. Sauté 3-5 minutes or until vegetables are wilted. Whisk in nutmeg, tarragon and flour until a white roux is achieved. Do not brown. Add crawfish and shellfish stock, 1 ladle at a time, stirring constantly. Add mirlitons, blending well into mixture. Bring to a low boil, reduce to simmer and cook 30 minutes. Add heavy whipping cream, green onions and parsley. Cook 5 additional minutes. Season with salt and white pepper.

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