Don't pass up mirlitons

Most people pass by mirlitons not knowing just how delicious they are. Here in Arkansas, they aren’t called mirlitons. They are in your grocery store known as Chayote or Vegetable Pears. Down in Louisiana, they are often featured on the dinner table. Many people often grow them in their yards.

More often than not, you will find mirlitons either stuffed or made into a dressing. Today, I want to show you two different ways to prepare them. The first way is a Creamy Mirliton Grate. The second is a Mirliton Slaw. Both of these side dishes showcase the vegetable, showing its versatility. So pick up some Chayotes, and Let’s head to the kitchen!

Creamy Mirliton Gratin

Gratin is a dish that is served with a browned crust. Most often it is a combination of breadcrumbs and cheese. Here, the gratin is make with breadcrumbs.

6 mirlitons (8 to 10 ounces each), peeled, halved lengthwise, and seeded

1 tablespoon butter

1 tablespoon olive oil

8 ounces thick-cut bacon, chopped

3/4 cup chopped yellow onion

5 cloves garlic, minced

3 tablespoons all-purpose flour

3 cups whole milk

4 teaspoon kosher salt

1/4 teaspoon ground black pepper

1/8 teaspoon cayneen pepper

4 ounces Gouda cheese, shredded

2 ounces cream cheese. softened

2 tablespoons chopped fresh thyme, divided

2 tablespoons chopped fresh oregano, divided

1 cup panko (Japanese breadcrumbs)

2 tablespoons butter, melted

In a large Dutch oven, bring mirlitons and enough water to cover to a boil over medium-high heat; cook until fork tender, about 25 minutes. Using a slotted spoon, carefully remove mirlitons, and place in a large bowl. Using a potato masher or an immersion blender, mash or blend mirlitons until mostly smooth, leaving larger pieces. Strain through a small fine-mesh sieve.

Preheat oven to 350℉. Spray 6 (1-cup) ramekins with cooking spray.

In a large skillet, melt butter with oil over medium heat. Add bacon, and cook until crisp, about 20 minutes. Remove bacon using a slotted spoon and let drain on paper towels, reserving 3 tablespoons drippings in skillet.

Add onion and garlic to skillet, and cook over medium heat, stirring frequently, until just tender, about 2 minutes. Add flour, and cook, stirring constantly, for 3 minutes. Whisk in milk, salt, and peppers, and cook, stirring constantly, until thick and boiling, about 15 minutes. Remove from heat; stir in cheeses, 1 tablespoon thyme, and 1 tablespoon oregano. Add mirliton and bacon, stirring until well combined. Pour mixture into prepared ramekins.

In a small bowl, combine bread crumbs, melted butter, remaining 1 tablespoon thyme, and remaining 1 tablespoon oregano. Divide mixture among ramekins.

Bake until topping is golden brown and filling is bubbly, about 17 minutes. Let stand for 10 minutes before serving.

Mirliton Slaw

Here is a great way to include mirliton at almost any meal. This light and refreshing dish is perfect at cookouts. Just don’t only serve it in the summertime. This is a very refreshing accompaniment during any season.

1/4 cup plus 1 teaspoon fresh lemon juice

1/4 cup extra-virgin olive oil

1 1/2 teaspoons sugar

3/4 teaspoon kosher salt

1/4 teaspoon crushed red pepper

2 large mirlitons, peeled, halved lengthwise, seeded, and cut into matchsticks (about 3 cups)

1 cup matchstick radish (about 6 medium radishes)

1 cup matchstick carrot (about 2 large carrots)

1/2 cup slice green onion

2 tablespoons finely diced seeded jalapeño (about 2 medium jalapeños)

2 tablespoons chopped fresh parsley

1/2 cup chopped toasted pecans

In a medium bowl, whisk together lemon juice, oil, sugar. salt, and red pepper. Add mirliton, radish, carrot, green onion, jalapeño, and parsley, tossing well to coat. Cover and refrigerate until chilled, about one hour. Stir in pecans just before serving. Serve with a slotted spoon.

Mirlitons are very hard to grow as they are very fickle. If you happen to find someone who grows them successfully, you have found a good supplier. I always stick to the grocery store. They are almost always available.