Comments on: Cooking with the mysterious Chayote http://www.eatingoutloud.com/2008/03/cooking-with-the-mysterious-chayote.html Wed, 10 Mar 2010 10:01:24 -0700 http://wordpress.org/?v=2.8.5 hourly 1 By: Gringo Guy http://www.eatingoutloud.com/2008/03/cooking-with-the-mysterious-chayote.html/comment-page-1#comment-8323 Gringo Guy Tue, 23 Feb 2010 19:00:22 +0000 http://69.89.22.144/~eatingo1/2008/03/cooking-with-the-mysterious-chayote/#comment-8323 I've been living in Costa Rica for over three years, and finally started using these. They are great in a dish called Picadillo which can be made using either chayote, plantain, potatoes, or even green papayas (and is then called papaya verde). Using chayote is very good, but papaya verde is even better. Here's a link to a simple version: http://allrecipes.com/Recipe/Picadillo-de-Platano/Detail.aspx but this one does not include achiote, which is a red colored flavoring used a lot here. Just remember to dice everything small for the typical Costa Rican version and, if you have achiote, don't add too much. I’ve been living in Costa Rica for over three years, and finally started using these. They are great in a dish called Picadillo which can be made using either chayote, plantain, potatoes, or even green papayas (and is then called papaya verde). Using chayote is very good, but papaya verde is even better. Here’s a link to a simple version: http://allrecipes.com/Recipe/Picadillo-de-Platano/Detail.aspx but this one does not include achiote, which is a red colored flavoring used a lot here. Just remember to dice everything small for the typical Costa Rican version and, if you have achiote, don’t add too much.

]]> By: Georgieanna Cooke http://www.eatingoutloud.com/2008/03/cooking-with-the-mysterious-chayote.html/comment-page-1#comment-8260 Georgieanna Cooke Mon, 11 Jan 2010 18:44:19 +0000 http://69.89.22.144/~eatingo1/2008/03/cooking-with-the-mysterious-chayote/#comment-8260 Here's a recipe we make in New Orleans. This is like a vegetable pear. Very tasty. Merliton Casserole 8 merlitons, boiled until softened 1 lg. onion or 2 bunches green onions, diced into small pieces 4 stalks celery, chopped fine 1 large bell pepper, small dice 3 or 4 toes garlic, diced small Fresh parsley, minced Fresh hot peppers or cayenne, to taste 3 to 4 pounds small shrimp Bread crumbs Butter Directions Cook merlitons in a large pot of boiling water until softened. You can stick a sharp knife into the seam to see if they are cooked thru. Let cool and then cut in half lengthwise. Make sure to get the seed and all the membrane out before scooping out the meat of the merliton. Sauté onion, celery, and bell pepper with 1 tablespoon butter until tender. Add the garlic and parsley. Turn off fire and cover. Meanwhile take the deveined shrimp and cook in ¼ stick butter until shrimp are cooked, about 3 minutes. Add the chopped or mashed up merliton meat along with some salt and pepper, to taste, with the seasonings and stir until completely incorporated. Finally add bread crumbs and the shrimp and mix well. Add to a baking dish and sprinkle some bread crumbs on top. Place a few pats of butter on top of casserole and bake in a 350° degree oven until hot and bubbley. Serve while hot. Here’s a recipe we make in New Orleans. This is like a vegetable pear. Very tasty.

Merliton Casserole

8 merlitons, boiled until softened
1 lg. onion or 2 bunches green onions, diced into small pieces
4 stalks celery, chopped fine

1 large bell pepper, small dice
3 or 4 toes garlic, diced small
Fresh parsley, minced
Fresh hot peppers or cayenne, to taste

3 to 4 pounds small shrimp
Bread crumbs
Butter

Directions

Cook merlitons in a large pot of boiling water until softened. You can stick a sharp knife into the seam to see if they are cooked thru. Let cool and then cut in half lengthwise. Make sure to get the seed and all the membrane out before scooping out the meat of the merliton. Sauté onion, celery, and bell pepper with 1 tablespoon butter until tender. Add the garlic and parsley. Turn off fire and cover. Meanwhile take the deveined shrimp and cook in ¼ stick butter until shrimp are cooked, about 3 minutes. Add the chopped or mashed up merliton meat along with some salt and pepper, to taste, with the seasonings and stir until completely incorporated. Finally add bread crumbs and the shrimp and mix well. Add to a baking dish and sprinkle some bread crumbs on top. Place a few pats of butter on top of casserole and bake in a 350° degree oven until hot and bubbley. Serve while hot.

]]> By: Anonymous http://www.eatingoutloud.com/2008/03/cooking-with-the-mysterious-chayote.html/comment-page-1#comment-2958 Anonymous Mon, 04 Aug 2008 01:55:00 +0000 http://69.89.22.144/~eatingo1/2008/03/cooking-with-the-mysterious-chayote/#comment-2958 I made a stew today with chayote and pork rib.It tastes good. I made a stew today with chayote and pork rib.It tastes good.

]]> By: Anonymous http://www.eatingoutloud.com/2008/03/cooking-with-the-mysterious-chayote.html/comment-page-1#comment-2606 Anonymous Fri, 09 May 2008 22:29:00 +0000 http://69.89.22.144/~eatingo1/2008/03/cooking-with-the-mysterious-chayote/#comment-2606 i juiced it with apples .....delicious {especially cold} i juiced it with apples …..delicious {especially cold}

]]> By: Anonymous http://www.eatingoutloud.com/2008/03/cooking-with-the-mysterious-chayote.html/comment-page-1#comment-2495 Anonymous Fri, 25 Apr 2008 03:58:00 +0000 http://69.89.22.144/~eatingo1/2008/03/cooking-with-the-mysterious-chayote/#comment-2495 In Australia they're called Chokoes and once-upon-a-time every back garden had a chokoe vine (often growing on the wire of the chicken pen). I have a lovely "Women's Weekly" recipe of a gratin type dish with the chayote/chokoe (blanched) with diced bacon and onion, topped with cream and cheese and baked in an oven. Best way I know to 'cure' the health giving properties of this vegetable! In Australia they’re called Chokoes and once-upon-a-time every back garden had a chokoe vine (often growing on the wire of the chicken pen). I have a lovely “Women’s Weekly” recipe of a gratin type dish with the chayote/chokoe (blanched) with diced bacon and onion, topped with cream and cheese and baked in an oven. Best way I know to ‘cure’ the health giving properties of this vegetable!

]]> By: StickyGooeyCreamyChewy http://www.eatingoutloud.com/2008/03/cooking-with-the-mysterious-chayote.html/comment-page-1#comment-2226 StickyGooeyCreamyChewy Sun, 30 Mar 2008 02:56:00 +0000 http://69.89.22.144/~eatingo1/2008/03/cooking-with-the-mysterious-chayote/#comment-2226 I've seen these at the market for years but never knew what to do with them. Now that I have a recipe to try, I'll probably never find them again! ;) I’ve seen these at the market for years but never knew what to do with them. Now that I have a recipe to try, I’ll probably never find them again! ;)

]]> By: Manggy http://www.eatingoutloud.com/2008/03/cooking-with-the-mysterious-chayote.html/comment-page-1#comment-2130 Manggy Sun, 23 Mar 2008 13:20:00 +0000 http://69.89.22.144/~eatingo1/2008/03/cooking-with-the-mysterious-chayote/#comment-2130 Chayotes (Sayote here) are ubiquitous in the Philippines, Allen-- in fact we have that same apple pie rumor. We actually don't really care if it's true. It's not like they're very different nutritionally without the apple skin. The most common way of preparing chayote here is to saute it with a few tomatoes and shrimp, then finish with a light broth, or to serve it as part of a chicken soup with ginger ("Tinola"). I do hope you try the latter someday :) Chayotes (Sayote here) are ubiquitous in the Philippines, Allen– in fact we have that same apple pie rumor. We actually don’t really care if it’s true. It’s not like they’re very different nutritionally without the apple skin. The most common way of preparing chayote here is to saute it with a few tomatoes and shrimp, then finish with a light broth, or to serve it as part of a chicken soup with ginger (”Tinola”). I do hope you try the latter someday :)

]]> By: Allen http://www.eatingoutloud.com/2008/03/cooking-with-the-mysterious-chayote.html/comment-page-1#comment-2108 Allen Wed, 19 Mar 2008 23:09:00 +0000 http://69.89.22.144/~eatingo1/2008/03/cooking-with-the-mysterious-chayote/#comment-2108 Geggie - Thanks for the award!<br/><br/>Peter M - LOL -- now you need to go buy your own Wyle E. Chayote!<br/><br/>Lily - Oh no, I threw away the best part. I'll buy more and make sure to eat the pits next time :-)<br/><br/>Ben - Are they too bland for you? I like what you've done with prickly pears today!<br/><br/>Peter G - Thank you!<br/><br/>Erin - Haha -- yeah, it does look a bit like a big green walnut. Our stores don't carry too many exotic ingredients, so my adventures/bravery won't last for too long :-) Geggie – Thanks for the award!

Peter M – LOL — now you need to go buy your own Wyle E. Chayote!

Lily – Oh no, I threw away the best part. I’ll buy more and make sure to eat the pits next time :-)

Ben – Are they too bland for you? I like what you’ve done with prickly pears today!

Peter G – Thank you!

Erin – Haha — yeah, it does look a bit like a big green walnut. Our stores don’t carry too many exotic ingredients, so my adventures/bravery won’t last for too long :-)

]]> By: Erin http://www.eatingoutloud.com/2008/03/cooking-with-the-mysterious-chayote.html/comment-page-1#comment-2106 Erin Wed, 19 Mar 2008 22:58:00 +0000 http://69.89.22.144/~eatingo1/2008/03/cooking-with-the-mysterious-chayote/#comment-2106 That looks like a gigantic green walnut :) you're so brave with your ingredient selection. That looks like a gigantic green walnut :) you’re so brave with your ingredient selection.

]]> By: Peter G http://www.eatingoutloud.com/2008/03/cooking-with-the-mysterious-chayote.html/comment-page-1#comment-2103 Peter G Wed, 19 Mar 2008 20:19:00 +0000 http://69.89.22.144/~eatingo1/2008/03/cooking-with-the-mysterious-chayote/#comment-2103 Great use of the chayote Allen. The soup/stew seems very hearty. Great use of the chayote Allen. The soup/stew seems very hearty.

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