[CH] mirliton, chocho, christophine, chocho etc recipe request
Shantihhh@aol.com
Mon, 9 Apr 2001 22:07:30 EDT
Columbia SALAD A LA CHINOISE
2 chayotes (Sechium edule Sw., also known as mirliton, chocho, christophine=20
and, in Australia, choko) (Nahuatl chayutli, chayotli, chayotl)
1 medium unblemished jicama (Jatropha macrorrhiza Benth., or possibly=20
Pachyrrhizus tuberosus Spreng., also known as gicama, g=C2=A1quima, chicoma,=
etc.)=20
(Nahuatl jicamatl)
Cook chayotes gently in water (ca. 20-25 mins.), cool, peel and slice in 3/8=
"=20
slices lengthwise.
Peel and slice an equal quantity of jicama, halving the slices to match the=20
chayote.
Mix together
6 tbs. Chinese wine,
1 tsp. sesame oil,=20
1 tsp. sugar,
a generous sprinkling of red pepper flakes,
1-2 tsp Chinese vinegar,=20
2-1/2 tbs. light soy sauce.
Add if you wish half a cup of minced coriander; or a half tsp of minced=20
ginger. Stir thoroughly, then pour over the sliced salad; taste to correct,=20
and chill for an hour or more. If the dressing is adequate, this salad will=20
keep in refrigerator for a week or more. The quantities may be increased as=20
necessary. These quantities should be just enough for two chayotes, and part=
=20
of a small jicama.
ESSENCE OF EMERIL=20
SHOW#EE2385=20
SPICY SHRIMP STUFFED MIRLITON=20
3 mirlitons, boiled, cut in half and seeded=20
2 tablespoons olive oil=20
1/2 cup chopped onions=20
1/4 cup chopped bell pepper=20
1/4 cup chopped celery=20
2 teaspoons minced shallots=20
1 teaspoon minced garlic=20
1/2 pound large shrimp, peeled, deveined and each cut into 3 pieces=20
1/2 cup dried fine bread crumbs=20
2 tablespoons finely chopped parsley=20
1/4 cup grated Parmigiano-Reggiano cheese, plus 2 tablespoons for garnish=20
Salt and cayenne=20
2 tablespoons chopped chives=20
Essence=20
Preheat the oven to 350 degrees. Scoop out the pulp of the mirlitons, leavin=
g=20
a 1/4-inch shell. Reserve the pulp. In a saute pan, heat the olive oil. Saut=
e=20
the onions, peppers, celery, and shallots for about 5 minutes, or until they=
=20
are wilted and golden. Season with salt and cayenne. Add the garlic, shrimp=20
and reserved pulp. Saute the mixture for 5 minutes. Stir in the bread crumbs=
,=20
cheese, and parsley. Remove from the heat. Fill each mirliton shell with the=
=20
mixture. Bake for 1 hour. Place the stuffed mirlitons on a platter. Garnish=20
with chives, cheese, and Essence.=20
Yields: 6 servings
CHAYOTE GUACAMOLE SNACK
1 small Frieda's Chayote Squash
1 large ripe avocado or 6 Frieda's Cocktail Avocados, peeled,
seeded, and mashed
1/2 cup onion, chopped
1/2 cup shredded sharp cheddar cheese
1 medium tomato, chopped
2 Fresh Serrano or Jalapeno Chiles, seeded and chopped
1/2 tsp. salt
1/4 tsp. hot pepper sauce
1/4 tsp. ground black pepper
Crisp tortilla chips
1/2 to 3/4 cup shredded sharp cheddar cheese
Vegetable dippers and tortilla chips for dipping
Fresh cilantro for garnish
Quarter chayote; cook in a small amount of boiling water for about
15 to 20 minutes or till very tender. Remove seed and peel; chop
into blender or food processor. Add avocado and blend till pureed.
Add onion, the first 1/2 cup cheese, tomato, chiles, and
seasonings; cover and blend for 5 seconds or just till mixed.
Taste for seasoning.
Line a 1-quart shallow casserole dish or pie plate with tortilla
chips; spoon guacamole mixture over chips. Top with remaining
cheese as desired. Place dish in a 350F oven for about 10 minutes
or till cheese melts and bubbles. Serve immediately with more
chips and vegetables, and garnished with cilantro, if desired.
=20
5 medium-sized firm, ripe, mirlitons ( about 2 1/2 lbs)
2 fresh hot red chiles, each about 2 inches long
4 large Garlic cloves, peeled
6 dried chiles
2 1/2 c. cider vinegar
4 tsp. salt
With a small knife, peel the squash and cut them in half lengthwise.=20=
=20
Use the tip of the knife to pry out the seeds from the centers of the squash=
:=20
discard the seeds. Then cut each squash half lengthwise into slices about=20
1/2 inch thick.
Wash the chilies under cold running water and pull out the stems. =20
Slice the chilies lengthwise in half, and then into wide 1/4 inch wide=20
strips. Brush away any remaining seeds.
To assemble the pickles, place a clove of garlic in the bottom of eac=
h=20
of four hot sterilized pint jars. Arrange the squash and chili alternately=20
in the jars, dividing the slices equally between them.
Bring the vinegar and salt to a boil in a small saucepan and=20
immediately ladle the liquid into the jars, a little at a time, allowing it=20
to flow through to the bottom before adding more. Fill the jars to within=20
1/8 inch of the tops and process the jars for 10 minutes more in a hot water=
=20
bath. Set the mirliton pickles aside in a cool place ( preferabley not the=20
refrigerator) for at least 10 days before serving.
Scotch Bonnet Pepper Sauce=20
Category HOT
Yield 3-4 cups=20
1 Tablespoon vegetable oil
2 Onions diced
2 Ripe mangoes or pawpaws (papaya), skinned, seeded, and diced
to =CE=A9 inch cubes=20
6 carrots diced=20
2 Cho Cho squashes (Chayote-Choko) peeled and diced
12 Pimento (allspice) berries=20
10 whole black peppercorns=20
4 Thyme sprigs
1 oz ginger root, finely diced=20
=CE=A9 cup sugar
8 to 12 Scotch Bonnet Peppers=20
=C2=BA cup cane or cider vinegar
In a non reactive pot, heat the oil. Saut=C3=88 the onions until
they are translucent but not brown. Add the =20
mangoes or pawpaws, carrots, cho-cho, pimento
berries, peppercorns, thyme, and ginger. Saut=C3=88 the
mixture 5 minutes, stirring constantly. Add the sugar and
Scotch Bonnet Peppers. When the sugar has become syrupy, add
the vinegar, and cook until the carrots are soft, about 5 to 10
more minutes.
Puree the mixture in a blender, and strain it. Store in a
tightly closed bottle in the refrigerator.
Yield 3 to 4 cups=20
Recipe from "Traveling Jamaica with a Knife, Fork & Spoon"=20
A Righteous Guide To Jamaican Cookery
By Robb Walsh & Jay McCarthy.=20
Mole Amarillo con Pollo Y Chochoyotes=20
(Oaxacan Yellow Chicken Mole with Dumplings)
Diana Kennedy, Draeger's Cooking School, Menlo Park CA (October, 1996)
Ingredients:=20
The Chicken:=20
* 2 1/2 pounds chicken parts=20
* 1 medium white onion, roughly sliced=20
* 1 small head garlic, scored around the middle=20
* sea salt to taste=20
The Sauce:=20
* 12 chiles guajillos (or chilcostles)=20
* 1/2 small head garlic (about 9 cloves), kept whole and charred=20
* 1/2 medium onion, cut into 3 pieces and charred=20
* 4 whole allspice=20
* 4 whole cloves=20
* large pinch of cumin seed=20
* 1 Tbl dried oregano, Mexican variety if possible=20
* 3 tomate verde (tomatillos), husks removed, rinsed and roughly chopped=20
* 2 Tbl freshmade lard or safflower oil=20
* 1/4 pound (1/2 cup) prepared corn tortilla masa=20
* sea salt to taste=20
* 1 small bunch of cilantro
The Vegetables:=20
* 1 large chayote (about 3/4 pound), peeled and cut into lengthwise slices=
=20
with core and seed=20
* 1/2 pound (about 3 medium) waxy potatoes, quartered, unpeeled=20
* salted boiling water=20
* 6 ounces green beens, trimmed and halved
The Chochoyotes (Dumplings):
(makes 18 1 1/4-inch dumplings (they grow in cooking))=20
* 1/2 pound (1 cup) prepared corn tortilla masa=20
* 2 heaped Tbl asiento (or substitute)=20
* sea salt to taste
Procedure:
To make the Chochoyotes (Dumplings):=20
* Mix all the ingredients together and divide the dough into 18 equal=20
pieces.=20
* Roll each piece into a small ball about 1 inch in diameter.=20
* Taking one of the balls in the palm of one hand, press a well in the=20
center-but not through the dough completely-with the index finger of=20
your other hand and rotate until you have a circular shape on the=20
outside, with the dough about 1/2 inch thick in the well.=20
* Set aside and continue with the rest of the balls.=20
* Set finished balls aside.=20
To make the Mole:=20
* Put the chicken pieces into a pan with the onion, garlic, salt and water=
=20
to cover. Bring to a simmer and continue simmering until just=20
tender-about 25 minutes. Strain, reserving the broth.=20
* Remove the stems (if any) from the dried chiles, slit them open, and=20
remove seeds and veins (save seeds for another purpose, discard the=20
veins). Toast the chiles briefly on each side or until the inside flesh=20
turns a tobacco color. Rinse the toasted chiles in cold water, cover=20
with hot water, and set aside to soak for about 20 minutes.=20
* While the chicken is cooking and the chiles are soaking, cover the=20
chayote and potatoes with salted boiling water, bring to a boil again,=20
and cook about 10 minutes. Add the green beans and continue cooking for=20
about 5 minutes longer. The vegetables should still be al dente since=20
they will finish cooking in the stew. Strain, reserving the cooking=20
water.=20
* Strain the chiles, putting half the water into a blender jar and=20
reserving the rest. Add the peeled garlic, onion, allspice, cloves,=20
cumin, oregano, and tomate verde; blend until smooth. Gradually add the=20
chiles with the rest of the soaking water and continue to blend as=20
smoothly as possible.=20
* Heat the lard or oil in a heavy pan or saute pan. Add the chile sauce=20
(though a fine strainer if there are still pieces of chile skins left=20
whole) and cook over fairly high heat, stirring and scraping the bottom=20
of the pan, for about 8 to 10 minutes. Put 1 1/2 cups of the reserved=20
chicken broth into the blender jar, add the masa, and blend until=20
smooth. Stir the masa mixture into the cooking sauce with 2 more cups of=20
the broth and cook over medium heat, stirring and scraping, until the=20
sauce begins to thicken. Add 1 1/2 more cups of the broth, the water in=20
which the vegetables were cooked, and the cooked chicken and vegetables;=20
brng to a simmer and adjust seasoning.=20
* Add the chochoyotes and cilantro and cook until the former are=20
done-about 15-20 minutes.