Today I kept my smoker busy and myself too in the kitchen and on the patio.
I went for broke with three entrées and a side.
I had never heard of Shrimp Stuffed Mirlitons until the week before when BananaTom was looking to find some at our local restaurants.
Somebody mentioned my name and proclivity for cooking and one thing leads to... Dinner!
Boil Mirlitons for 45 minutes
Cool and then scoop out flesh, leaving a 1/4" shell for stuffing
Make the stuffing, fill the shells and bake at 350' for one hour
Top with Parmesan Reggiano and finish till cheese melts and everything is golden
Stuffing
1lb Shrimp or Chicken, chopped
6 mirlitons, boiled, cut in half and seeded
2 T olive oil
4T butter
1/2 C chopped onions
1/2 C chopped green onion
1/2 C chopped bell pepper
1/2 C chopped celery
1T minced shallots
1T minced garlic
1C dried fine bread crumbs
3/4 C grated Parmigiano-Reggiano cheese, plus more for garnish
Salt and cayenne to taste
Preheat the oven to 350 degrees. Scoop out the pulp of the mirlitons, leaving a 1/4-inch shell. Reserve the pulp. In a sauté pan
Heat the olive oil. Sauté the onions, peppers, celery, garlic and shallots until they are golden. Season with salt and cayenne
Add the shrimp or chicken and reserved pulp. Sauté the mixture for 5 minutes
Stir in the bread crumbs butter and cheese. Remove from the heat.
Fill each shell with the mixture. Bake for 1 hour then top with more cheese and finish till melted and golden
(http://www.smokingmeatforums.com/content/type/61/id/548897/)
(http://www.smokingmeatforums.com/content/type/61/id/548898/)
(http://www.smokingmeatforums.com/content/type/61/id/548899/)
I did two with Blackened Smoked Chicken for my MiL who is allergic to shellfish
(http://www.smokingmeatforums.com/content/type/61/id/548900/)
(http://www.smokingmeatforums.com/content/type/61/id/548901/)
The Finale
(http://www.smokingmeatforums.com/content/type/61/id/548902/)
(http://www.smokingmeatforums.com/content/type/61/id/548903/)
Money Shot
(http://www.smokingmeatforums.com/content/type/61/id/548904/)
(http://www.smokingmeatforums.com/content/type/61/id/548905/)
Yum again. Dominick