Monday, August 7, 2017

Pickled Mirliton


  • 4 Mirlitons
  • 2 Carrots
  • 1 Large Yellow Onions
  • ½ Large red bell peppers
  • ½ Fennel bulb
  • 4 Cups Vinegar
  • ½ cups water
  • ½ cup salt
  • 1/3 cup sugar
  • 6-8 cloves garlic
  • 1 table spoons mustard
  • ½ teaspoons allspice
  • 13 teaspoons black peppercorns
  • 5 bay leaves
  • 3 dried chilies
  • ½ Bag of crab boil

  1. Cut each mirliton in half lengthwise. Remove the seeds. Cut each half lengthwise into slices about 1/2-inch thick.
  2. Put the mirlitons, carrots, onions, bell pepper, fennel, and garlic in a large bowl.
  3. Cover with ice and cold water. Place a plate on top to keep vegetables submerged.
  4. Let stand for 2-3 hours to perk up the vegetables. Afterward, drain thoroughly.
  5. Sterilize 7 quart-size preserving jars and keep hot. Soak the lids and keep hot.
  6. Combine remaining ingredients in a large non-reactive pot.  Cover and bring to a boil.  
  7. Let boil, covered, for about 5 minutes before adding the drained vegetables.  
  8. Turn off heat, cover, and let stand 5 minutes.  
  9. Arrange the vegetables in the sterilized jars, and cover with the liquid.  Seal the jars with the lids, and let cool at room temperature.  Store in the refrigerator, for at least 6 days before using.

Summer Shrimp Stew



  • 2 tablespoons canola or olive oil
  • 1 tablespoon butter
  • 1 medium yellow onion, chopped
  • 1 red bell pepper, chopped
  • 1 poblano pepper, chopped
  • 1 quart Shrimp Stock
  • 3 cups fresh or canned diced tomato
  • 1 garlic clove, minced
  • ½ teaspoon chopped fresh thyme leaves
  • ½ pound okra, stemmed and sliced (about 2 cups)
  • 2 teaspoons cider vinegar
  • 1 cup fresh corn kernels, cut from the cob, or l cup frozen kernels
  • 24- 28 shrimp (16-20 count; about 2 pounds), peeled and deveined
  • Salt and pepper
  • Hot sauce
  • ¼ cup thinly sliced scallions


  1. Heat 1 tablespoon oil and the butter in a large heavy-bottomed pot over medium-high heat. Add the onion and peppers and cook, stirring, for about 5 minutes. 
  2. Add stock, tomatoes, garlic, and thyme and bring to a boil. 
  3. In another skillet, heat the remaining tablespoon oil over high heat until very hot but not smoking. Add the okra and sauté for 4- 5 minutes, tossing. 
  4. When the okra is starting to brown a little, drizzle in the vinegar, toss, and add them to the tomato mixture. 
  5. Reduce the heat and simmer the stew for about 15 minutes, then add the corn and shrimp and cook 5 minutes. 
  6. Taste, and adjust the seasoning with salt, pepper, and hot sauce. 
  7. Serve hot, sprinkled with sliced scallions.

(Adapted from Susan Spicer)