Heidi chayote

[Guest guest]

http://www.gourmetsleuth.com/chayotes.htm

 

Hi Heidi, here's a link on chayote. We call them Mexican pears here in LA.

Peel and grate into a salad, grate and add along with grated zucchini to

zucchini breads, dice and toss into rice as it cooks, dice and saute it with

onions, garlic, herbs and spices. Add to vegetable soups, you can leave the

skin on if adding to soups. The seed it soft and easy to remove, Some don't

even have a seed, more of a core like a pear. When you peel the chayote be

careful, they are a little slippery.

Enjoy something new on your menu...........Donna

 

Heidi Cusworth <hcusworth wrote:

Donna,

Wow, a brother-in-law's brother as a chef in Cancun! Pretty darn

cool! I bet he has amazing spicey ideas! I hope he made out ok in

last years hurricans? Thanks for the tips on the Garlic, I will

definatly be trying both the Garlic and Plantain ideas ASAP! I don't

know what Chayote is, I'd love to know more. Thanks again. I " m

getting hungry.

 

Heidi

 

 

 

 

Sure Heidi,

Take the whole head of garlic and Don't peel, just run off the

flaking sking. Take a metal kabob skewer or a thin knife and pierce

the head and hold it over the high flame on the stove until the outer

skin blackens. Then toss the whole head into the soup and let it cook

in the pot with your plantains and soup. I learned the plantain and

garlic tricks from my brother-in-laws brother (got that) is a chef in

Cancun, Mexico psrt-tine during the summer months.

Are you familiar with chayote? It's also delicious in soups.

Hope this helps.