Text 4337, 87 rader
Skriven 2013-09-04 23:48:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MARK LEWIS
Ärende: chayotes
================
-=> Quoting Mark Lewis to Nancy Backus <=-

 DS> mirlitons

 ML> another name for chayote

 ML> i've seen it in the latin section

Don't bother buying one. They are insipid things, with little
flavour and an offputting texture. It has a crisp potato-like
texture when raw, a nasty cottony texture when overly ripe and a
somewhat zucchini-like or summer squash flavour but not as nice and
with an out of place touch of apple taste.

Glen in Australia calls them chokos and apparently the whole
plant is edible: flowers, mature seeds, tendrils and roots,

I shall not post a recipe!

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Braised Stuffed Flank Steak (Matambre)
 Categories: Latin amer, Beef, Steak, Marinade, Stuffing
      Yield: 10 Servings
 
      4 lb Flank steaks, trimmed
    1/2 ts Salt, to taste
    1/4 ts Pepper, to taste
      4 fl Olive oil
     10 fl Red wine
      1 qt Demi-Glace
      1 qt Brown Veal Stock
           INCLUDE-TOGETHER:
      1    Standard sachet d'epices,
           -plus oregano
           MARINADE:
      4    Garlic cloves, mashed
      2 tb Cilantro, chopped
      2 tb Basil, chopped
      1 pt Olive oil
      8 fl Red wine vinegar
           STUFFING:
      8 oz Bread crumbs, fresh
      3    Eggs, hard-boiled and
           -chopped
      6 oz Corn kernels
      1 lb Spinach leaves, blanched,
           -squeezed dry, and chopped
      3    Carrots, cut lengthwise,
           -parboiled
      4 oz Onions, sliced
      1 oz Cilantro, chopped
 
  Butterfly the steak, slitting it horizontally in the direction of
  the grain.  Season with salt and pepper. Combine all of the
  ingredients for the marinade.  Add the meat and marinate it under
  refrigeration for 24 hours.  Drain the meat and dry it.
  
  Mix the bread crumbs and eggs and spread a layer over the opened
  butterflied steak.  Sprinkle the corn kernels over the breading.
  Place the spinach on the breading mixture.  Add a layer of
  carrots. Sprinkle the onions, cilantro, salt, and pepper on top.
  Roll the flank steak in jelly-roll fashion and tie it with
  butcher's twine.
  
  Brown the steak rolls evenly in hot oil. Deglaze the pan with
  wine.  Add the Demi-Glace, stock, and sachet d'epices; braise the
  meat until it is fork-tender.

  Reduce the sauce, degreasing as necessary.  Adjust the seasoning
  and strain it. Slice the steak rolls crosswise.  Serve them with
  the sauce.
  
  Recipe by: The New Professional Chef,
  The Culinary Institute of America
  From: Bill Swisher
 
MMMMM
 

YK Jim
              
... CXhayote? We hate the stuff... because it's gross.

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