Stuffed Mirliton

I know outside of Louisiana the name mirliton is foreign but you may know it by its other name chayote. A chayote is popular in Mexican cooking since it’s just another member of the squash family. This squash is creamy and a neutral base for any flavor profile you add to it.
Author: Kenneth

Equipment

  • 5 qt. pot, wooden spoon, baking sheet, chef knife, cutting board, medium bowl

Ingredients

  • 6 mirliton/chayote
  • 2 tablespoons oil
  • 2 tablespoons unsalted butter
  • 1 onion chopped
  • 1 bell pepper chopped
  • 2 celery stalks chopped
  • 2 garlic cloves chopped
  • 1 teaspoon dry thyme
  • ½ teaspoon cayenne
  • ½ teaspoon black pepper
  • 2 teaspoons creole seasoning
  • 1 cup panko or plain bread crumbs
  • ½ bunch parsley chopped
  • juice of 1 lemon

Notes

Preheat oven to 375 F.
You can add shrimp or crab to this dish just add when you add the mirliton.

Sweet Potato Pies with Mascarpone Whipped Cream

This is what us southerners eat in place of pumpkin pie. Pumpkin pie is good but there’s something divine about a slice of sweet potato pie. Plus, the addition of this mascarpone whipped cream just brings the dish to a new level.
Servings: 16 slices
Author: Kenneth

Equipment

  • hand mixer, large bowl, medium bowl, rubber spatula, dry measuring cups, dry measuring spoons

Ingredients

  • 6 medium sweet potatoes 3 cups cooked, mashed
  • 1 stick unsalted butter sliced in tablespoons
  • 1 ½ cups light brown sugar
  • 1 teaspoons salt
  • 2 teaspoons all spice
  • 1 teaspoon cinnamon
  • 4 eggs room temperature, beaten
  • 1 teaspoon orange extract
  • 2 cups evaporated milk
  • 2 9- inch pie shells homemade or store bought
  • Mascarpone Whipped Cream:
  • 8 oz. mascarpone cold
  • 1 cup heavy cream
  • ½ cup powdered sugar
  • ½ orange zest
  • ¼ teaspoon salt

Notes

Preheat oven to 450 F
Make desserts one or two days in advance.
To save time you can use 40 oz. of canned sweet potatoes, just drain the liquid and melt the butter before adding it to sweet potatoes.