Stewed Chayote with Tomato and Epazote
Sopa de Chayote
Chayote and Corn Stuffed Chilies with Red Sauce
Chayote and Red Pepper Salad
Creole Grilled Chayote Ratatouille
Chayote El Casserole
Chayote Salsa
Stuffed Chayotes
Chayote Pirogue
Chayote Dressing
Stewed Chayote with Tomato and Epazote
2 chayotes
2 small tomatoes, roasted (see Note)
2 cloves garlic, chopped
2 tablespoons vegetable oil
1/4 cup finely chopped onion
3 Arbol chilies
1 1/4 cups water
1 teaspoon salt
1 tablespoons dried epazote or 2 tablespoons fresh
In a large heavy skillet, heat the oil over medium low heat. Saute the
onion with the whole chilies for about 2 minutes, without browning. Add
the tomato garlic puree and continue cooking, stirring and scraping the
bottom and corners of the pan for about 3 minutes, until thickened and
reduced. Add the chayotes, water and salt. Cover the pan and cook over
medium heat. After 10 minutes, add the epazote, cover the pan again and
cook for 10 to 15 minutes more, until the chayote is softened but not
watery. Makes 6 servings
Note: To roast a tomato, heat a dry skillet or griddle over high heat.
Roast the whole tomato, turning when the bottom is slightly charred, until
it is golden brown with charred patches on all sides, but not burned, the
flesh will be quite mushy. Leave the skin on.
Sopa de Chayote
1/2 onion, chopped
2 teaspoons olive oil
2 garlic cloves, minced
3 chayotes, peeled, seeded and chopped
4 cups vegetable stock
1/2 cup white wine
2 tablespoons minced fresh dill
salt and freshly ground black pepper to taste
1/2 cup sour cream
In soup pot, saute onion in oil over medium high heat until onion is soft,
about 3 to 4 minutes. Add garlic; saute 1 minute being careful not to
burn.
Add chayotes, stock, wine and half of dill. Bring to a boil; cover, reduce
heat to a simmer and cook until vegetables are tender, about 25 minutes.
Puree until smooth. Add salt and pepper to taste. Top each serving with a
dollop of sour cream; sprinkle with remaining dill. Makes 6 servings.
Chayote and Corn Stuffed Chilies with Red Sauce
10 large fresh long green chilies
Filling:
1 tablespoon vegetable oil
2 garlic cloves; minced
1/2 onion; finely diced
1 large chayote; seeded, finely diced
1 cup corn kernels
1/2 teaspoon salt
1/2 teaspoon ground red chili pepper
black pepper to taste
2 tablespoons lemon juice
1/2 cup coarse bread crumbs
1 tablespoon nutritional yeast, optional
Batter:
1 cup corn meal
2/3 cup all purpose flour
1 teaspoon baking powder
3/4 teaspoon salt
1 1/4 cups water
vegetable oil for frying
Red Sauce:
1 cup tomato sauce
2 garlic cloves
1/2 onion
1 1/2 cups water
1 tablespoon ground red chili pepper
1/2 teaspoon salt or to taste
1/4 teaspoon cinnamon
1/4 teaspoon ground cumin
Roast chili peppers according to your favorite method. The roasted peppers
are placed in a bowl, covered, then allowed to steam a few minutes to help
facilitate removal of the peels. Carefully remove peels from roasted
peppers, leaving stems attached. Remove seeds by cutting a slit along one
side of each pepper and gently scraping and rinsing out seeds and attached
membranes. Pat dry and set aside.
Filling:
In a heavy skillet, heat oil on medium high. Add garlic, onion and
chayote;
cook until onion is translucent and mixture begins to brown, stirring
frequently. Remove pan from heat and add corn, chili pepper, salt, black
pepper and lemon juice, stirring to combine well. Gently mix in bread
crumbs
and nutritional yeast.
On a flat surface, open up one pepper at a time and spread about 3
tablespoons of the filling mixture down the center of each. Carefully roll
sides of pepper around filling to enclose, pressing firmly to shape.
Chilies
may be prepared ahead of time to this point, covered and refrigerated up
to
24 hours.
Batter:
In a pie plate or shallow dish, stir together cornmeal, flour, baking
powder
and salt. Gradually mix in water to form a batter of medium consistency.
Heat 1 1/2 inches of oil in a large skillet over medium heat. Lightly roll
each stuffed chili pepper in flour. Carefully coat each pepper with
batter,
as evenly as possible, using stem to help drag chili through mixture and a
spoon to spread batter over top of chili if necessary. Fry chilies in hot
oil, two at a time, until lightly browned, turning once. It should take
about 3 to 4 minutes per side. Remove and drain on absorbent paper. If
chilies must be prepared in advance, reheat just before serving by placing
them on a baking sheet in a preheated 350F oven until hot and crisp.
Red Sauce:
In a food processor or blender, puree garlic and onion with tomato sauce.
Transfer to a saucepan and add water, ground red chili pepper, salt,
cinnamon and cumin. Cook sauce over medium heat for 30 minutes, stirring
frequently to prevent scorching.
To serve:
Spoon a little sauce onto each plate, spreading it around in a spiral
fashion with the back of the spoon to form a large circle. Place a chili
onto circle of sauce, drizzling a bit of additional sauce over top if
desired and garnish with a few slices of avocado and/or some finely minced
cilantro leaves. A black bean salad and slices of cooling fresh melon
and/or
tropical fruits would be nice accompaniments.
Chayote and Red Pepper Salad
2 chayotes, peeled, cut in half and pits removed
1 large red bell pepper, cored and seeded and cut into julienne
1/2 teaspoon olive oil
juice of 2 limes
salt and freshly ground black pepper
Slice the chayotes as thin as possible and cut into julienne. Combine the
chayote and bell pepper in a bowl. Add the olive oil and lime juice and
season with salt and pepper. Toss well and let sit for 15 to 20 minutes
before serving. Serves 4.
Creole Grilled Chayote Ratatouille
2 pounds chayotes
1 pound eggplant
1 pound onions
4 green bell peppers
2 pounds tomatoes, concasse
10 cloves garlic
6 ounces olive oil
2/3 cup chopped parsley
2 bay leaves
2 tablespoons Creole seasoning or to taste
1 teaspoon dried thyme leaves
kosher salt and freshly ground black pepper to taste
Cut the chayotes in half and scoop out the seed, then slice into 1/2 inch
slices. Peel the eggplant and slice into 1/2 inch slices. Slice the onions
crossways 1/4 inch thick, then cut each slice in half to end up with
semicircular pieces of onion. Core and seed the peppers and chop into 1/2
inch dice. Chop the garlic. Prepare the tomato concasse. Brush the chayote
and eggplant slices with olive oil and grill or bake until about half
cooked. Saute the onions and peppers in the remaining olive oil until half
cooked. Add the garlic and saute for one additional minute. Cut the
grilled chayote and eggplant slices into large dice. Combine all the
vegetables and seasonings into a brazier or heavy saucepan. Cover and cook
in a 350F oven for about 30 minutes or until the vegetables are tender and
the flavors are well blended. If the vegetables are too juicy, cook
uncovered on the stove top for a few minutes to reduce, stirring
frequently to avoid scorching. Adjust seasonings. Serve hot or cold. About
20 4 ounce portions.
Chayote El Casserole
1/2 pound ground beef
2 tablespoons vegetable oil
1/2 cup onion, chopped
1 tablespoon green bell pepper, chopped
2 cups chayotes, chopped
1/2 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons butter or margarine
1 tablespoon parsley, chopped
1/4 cup bread crumbs
In skillet, brown meat in vegetable oil. Add onion, bell pepper, chayotes,
salt and pepper; cook slowly until well done, about 30 minutes. Fill
buttered casserole with chayote mixture, mixing in parsley. Top with bread
crumbs and bake in preheated 350F oven 20 minutes.
Chayote Salsa
2 cups tomatoes
1 cup diced bell pepper
1 cup diced onions
1 bunch cilantro
6 limes
1/2 cup southwest seasoning
6 chayotes
Blanche, peel and dice the chayotes. Mix chayote pieces with remaining
ingredients. Place mixture in a glass jar. Allow to set for 24 hours.
Stuffed Chayotes
10 to 12 medium sized chayotes
6 tablespoons butter
1/4 pound ham, chopped
1 cup onions, chopped
4 cloves garlic, minced
2 tablespoons fresh parsley, chopped
1/2 teaspoon thyme
2 pounds shrimp, cooked, peeled, deveined and chopped
1/2 teaspoon Worcestershire sauce
1/4 teaspoon hot sauce
1 1/2 cups whole wheat bread crumbs
salt and pepper to taste
Boil chayotes until tender, but do not over cook. Drain and set aside.
Preheat oven to 350F. In a saucepan, melt 4 tablespoons of butter and
saute ham with onions until slightly browned. Add garlic, parsley, thyme
and saute until onions are well browned. Slice chayotes in half
lengthwise. Discard seeds and scrape out pulp, taking care not to cut
shell. Add pulp to onion mixture, along with chopped shrimp and cook over
low heat until thoroughly warmed. Add Worcestershire sauce and hot sauce;
taste before adding salt and pepper. Ham may make the mixture salty
enough. Remove from heat. Add 1 1/4 cups bread crumbs and mix well. Spoon
into chayote shells. Sprinkle remaining bread crumbs over the top and dot
with butter. Bake for 20 minutes. Serves 10 to 12.
Chayote Pirogue
3 large chayotes
1/4 cup oil
1/4 cup flour
1 bell pepper, chopped
1 onion, chopped
1/4 cup celery, chopped
1 1/2 cups heavy cream
salt and red pepper to taste
paprika
1 stick margarine
3/4 cup green onions, chopped
1 teaspoon minced garlic
1 pound salad shrimp
2/3 cup seasoned bread crumbs
1/2 cup milk and 1 egg, seasoned with salt and pepper
Boil the chayotes just until tender. Cool and peel. Cut each in half
lengthwise and trim off the end closest to the seed. Remove the seed. Cut
a thin slice from the rounded side of each chayote half so it will sit
level. Spoon out pulp from inside leaving a 1/4 inch shell. Discard pulp.
Make a roux with 1/4 cup oil and 1/4 cup flour. Add bell peppers, onions,
celery and garlic and stir. Remove from heat. In a separate saucepan heat
the cream and then add the roux, stirring until dissolved. Season shrimp
and saute in margarine with green onions until done, about three to five
minutes. Add cream and roux mixture. Dredge chayotes in seasoned flour,
then in milk and egg mixture, then in seasoned bread crumbs. Deep fry
until golden brown. Spoon in the shrimp sauce and serve. Sprinkle with
paprika.
Chayote Dressing
4 chayotes
1 onion, chopped or 1 bunch green onions, chopped or both
4 to 5 toes garlic, minced or more to taste
1/2 cup chopped parsley
1/2 cup celery and green pepper
olive oil or margarine
1 cup Progresso Italian bread crumbs
1 cup freshly grated Romano cheese
1 pound fresh shrimp, peeled and cut into pieces
2 teaspoons oregano
4 teaspoons thyme
salt and pepper to taste
2 to 3 bay leaves
Boil chayotes whole until tender but not mushy. Peel, if necessary; remove
seed in center and cut into cubes. Set aside. Reserve boiling liquid. In a
large pan, saute vegetables in oil or margarine until limp; add shrimp.
Cook until shrimp are pink, about one minute. Add chopped chayotes with
oregano, thyme, salt, pepper and bay leaves. Add about 3/4 cup bread
crumbs. Add 3/4 cup grated Romano cheese. Stir well. Add liquid from
boiling chayotes to loosen. Place in a greased casserole dish. Sprinkle
with 1/4 cup bread crumbs, then 1/4 cup grated cheese. Dot with pieces of
margarine. Bake at 375F until bubbly. Brown top under broiler. You may
freeze it before or after baking.
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