Start by taking 6 medium-sized
mirlitons and gently boiling them in lightly salted water until a testing fork or ice pick
will pierce them all the way through (without using excessive force). Then remove them
from the water and set them aside to cool. (Note: do not over-boil them or they will
become too mushy to hollow out and stuff).
Meanwhile, in a 4-1/2 quart cast-iron or heavy
aluminum Dutch oven, melt the butter or margarine over medium heat. Then sauté the ground
beef, the onions, the celery and the garlic until the meat loses all traces of pink and
the vegetables become wilted and tender (about 5 minutes or so). Now reduce the fire about
two minutes into the sautéing process and, while the vegetables are simmering on low
heat, slice the mirlitons in halves lengthwise and remove the center seedpod. Then with a
melon baller or teaspoon, gently scrape out the mirliton pulp to within about one-quarter
inch of the outer skin, being careful not to cause any perforations. Then with a sharp
knife, dice up the pulp into small pieces.
At this point turn up the fire to high and toss in the pulp. Stirring
constantly for 10-15 minutes straight, cook the pulp and the vegetable seasonings together
until a paste forms (it will be slightly watery, but don’t worry about it). When the
consistency is just right, remove the pot form the fire.
Now is the time to add the spices and the herbs—the parsley, thyme
rosemary, basil, salt, pepper, and vegetable seasonings. Blend them well into the pulp mix
so that you have no “potent” spots. Then begin stirring in the dry breadcrumbs a
little at a time. When all the crumbs are added, you should wind up with a rather dry
paste that tends to stick to the spoon. If, at this point, you find the mix to me still
too moist, add a little more crumbs, because if the mixture is too wet when you stuff it
into the hollowed out mirliton halves it will “run” during the baking process.
All that’s left is to stir in the egg, but do it quickly, otherwise
the residual heat from the stuffing will cause it to “scramble.”
Finally, pack the mix into the cooled mirliton halves so that the
stuffing domes at the top (in other words, almost overstuff it!). Then generously sprinkle
each of the tops with the buttered bread crumbs, place the halves on a shallow cookie
sheet or Pyrex baking dish, drizzle each one with a spoonful of the melted butter, and
bake at 300 degrees for about 25 minutes or until the crumbs turn golden brown.
These stuffed mirlitons need no accompaniment, but if you feel like you
need a little sometime extra a cold crisp garden salad tossed with balsamic vinaigrette
will fit the bill! |
