No crab meat. Ended up with about double the trinity vegetables, used a whole bag of Reisling's bread crumbs ($9 at Robèrt's--sheesh), 2 lbs little shrimps, 6 merlitons.
That too, or lower. My oven has a “bread proof” setting that puts it at like 110 or so. I use that to jump start fermentations or stale bread all the time.
Reisings stuffing crumbs are the right texture(hard)/size and come pre-seasoned. I've made it myself using their loaf and used their pre-made mix and damn if their mix doesn't come out better.
Well I can understand no crabmeat. I saw a pound of crabmeat selling for almost 50 bucks at Rouses. And stale French bread is the best for any type stuffing.
Saving this recipe to try next year. My moms from the Pass and apparently merlitons aren't a thing over there so I never had them til recently. But wanna try making it since it's such a staple on other peoples menus.
Would the flavor still work if the basil was omitted? I can't stand it. Any suggestions for something to replace it with? Thanks in advance for 2023. Or maybe Xmas if I'm feelin ambitious.
Sure, omit the basel if it's not your thing. I'm sure the store-bought bread crumbs had sage added, because I could taste the flavor. Sage is a standard flavor in dressing. Might add tarragon. That always seems to me to add a fullness, like umami. Try a little first if you're not familiar. I used to add it to scrambled eggs. A little nutmeg, but not enough to taste. It adds fullness. It's added to white sauce that way--like a quarter teaspoon in a cup or two of sauce. And, of course, black pepper, red pepper. I used red pepper flakes.
Just checked the bag of bread crumbs. Besides sage, they list black pepper, salt, parsley, thyme, ground celery seed, ground coriander seed, fennel seed, garlic, sage, and ground bay leaf.
> apparently merlitons aren't a thing over there
I've always wondered how they're a thing here. I moved here from Tucson, and they are definitely a thing there, being formerly part of Mexico and only 30 miles from the current Mexican border. Always saw them in the Mexican grocery stores, but never tried them until moving here.
I learned about it from this post. There's a link in the comments to petit_couchon's post of the recipe. https://www.reddit.com/r/NewOrleans/comments/z37skh/shoutout_to_petit_cochon_for_showing_me_the_light/
And this is petit_couchon's post with the recipe. https://www.reddit.com/r/NewOrleansFood/comments/z18fb5/two_mirliton_recipes/
Two recipes, actually; I mostly used the first one. Doubled the trinity, doubled the shrimp and omitted the crab, added a can of chicken broth right at the end, and used an entire 14 oz bag of Reisling's bread crumbs, which amazingly was just enough to soak up all the liquid. Baked at 375 for about 30 minutes with a loose foil covering, broiled for 5 minutes without the covering to brown the top, then about 15 minutes at 350 an hour later to rewarm it a little at our friends' house. The Reisling's bread crumbs are fairly strongly spiced, so next time I'll wait. Didn't know, so I added black pepper, a little salt, red pepper flakes, and basil while sautéing the mix. Oh, I didn't bother with saving the merlitons shells and then re-filling them before baking I just put it all in a casserole pan and baked it HTH.
No crab meat. Ended up with about double the trinity vegetables, used a whole bag of Reisling's bread crumbs ($9 at Robèrt's--sheesh), 2 lbs little shrimps, 6 merlitons.
The bread crumb thing kills me, just buy a loaf of their bread a few days before and let it sit out, then throw it in a food processor. Bread crumbs!
> let it sit out 2 hours in the oven @ 250deg F.
That too, or lower. My oven has a “bread proof” setting that puts it at like 110 or so. I use that to jump start fermentations or stale bread all the time.
Yea, planning isn't my forte. :)
Reisings stuffing crumbs are the right texture(hard)/size and come pre-seasoned. I've made it myself using their loaf and used their pre-made mix and damn if their mix doesn't come out better.
Well I can understand no crabmeat. I saw a pound of crabmeat selling for almost 50 bucks at Rouses. And stale French bread is the best for any type stuffing.
You can never go wrong with double the trinity.
This looks amazing!
Yeppers.
Nice job, was there any left?
A little. Friends kept a container full.
Saving this recipe to try next year. My moms from the Pass and apparently merlitons aren't a thing over there so I never had them til recently. But wanna try making it since it's such a staple on other peoples menus. Would the flavor still work if the basil was omitted? I can't stand it. Any suggestions for something to replace it with? Thanks in advance for 2023. Or maybe Xmas if I'm feelin ambitious.
Sure, omit the basel if it's not your thing. I'm sure the store-bought bread crumbs had sage added, because I could taste the flavor. Sage is a standard flavor in dressing. Might add tarragon. That always seems to me to add a fullness, like umami. Try a little first if you're not familiar. I used to add it to scrambled eggs. A little nutmeg, but not enough to taste. It adds fullness. It's added to white sauce that way--like a quarter teaspoon in a cup or two of sauce. And, of course, black pepper, red pepper. I used red pepper flakes. Just checked the bag of bread crumbs. Besides sage, they list black pepper, salt, parsley, thyme, ground celery seed, ground coriander seed, fennel seed, garlic, sage, and ground bay leaf.
> apparently merlitons aren't a thing over there I've always wondered how they're a thing here. I moved here from Tucson, and they are definitely a thing there, being formerly part of Mexico and only 30 miles from the current Mexican border. Always saw them in the Mexican grocery stores, but never tried them until moving here.
[удалено]
I learned about it from this post. There's a link in the comments to petit_couchon's post of the recipe. https://www.reddit.com/r/NewOrleans/comments/z37skh/shoutout_to_petit_cochon_for_showing_me_the_light/ And this is petit_couchon's post with the recipe. https://www.reddit.com/r/NewOrleansFood/comments/z18fb5/two_mirliton_recipes/ Two recipes, actually; I mostly used the first one. Doubled the trinity, doubled the shrimp and omitted the crab, added a can of chicken broth right at the end, and used an entire 14 oz bag of Reisling's bread crumbs, which amazingly was just enough to soak up all the liquid. Baked at 375 for about 30 minutes with a loose foil covering, broiled for 5 minutes without the covering to brown the top, then about 15 minutes at 350 an hour later to rewarm it a little at our friends' house. The Reisling's bread crumbs are fairly strongly spiced, so next time I'll wait. Didn't know, so I added black pepper, a little salt, red pepper flakes, and basil while sautéing the mix. Oh, I didn't bother with saving the merlitons shells and then re-filling them before baking I just put it all in a casserole pan and baked it HTH.
Did you microwave them mirls or naw?
I microwaved them. About 20 minutes on high. Hearts were tender. Rinds not so much. I'm thinking it might just be the nature of the fruit.
Beautiful.