Mr. Hawthorne came home from
the produce stand the other day
with this:
It's a chayote squash.
And we've never had one before.
First, Mr. Hawthorne peeled the skin off.
He then sliced the squash into pieces
and put them in salted water.
He simmered, poking every now and then,
testing for tenderness.
I had a bite of the raw chayote
and it had the texture and slight taste of a pear/apple.
It would be quite good
raw in a salad.
After cooking the squash,
he just added a bit of butter to this
and it was delicious.
It was a totally unique flavor.
Mr. Hawthorne described it
as "tasting green."
We have a bunch of crab cakes in the freezer.
We bait our crab pots
and throw them into the canal
and Mr. Hawthorne, as always,
gets the "shit detail,"
i.e., he picks the crabs.
Then he patties the crab meat out
with his other ingredients
and individually freezes each cake.
That was our Thursday night dinner.
Chayote and crab cake with a Remoulade sauce.
Very simple.
And very good.
3 comments:
It sounds simple and good!!!
Thanks, Debbie. It is and was!
Here in New Orleans, we call them mirlitons (pronounced "meh leh tawns"), and usually serve them stuffed with a seafood/breadcrumb mixture. Sounds like you achieved the same effect!
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