|6||Chayotes (mirlitons; about 4 pounds total)|
|4 larges||Garlic cloves|
|1½ teaspoon||Dried mexican oregano* or regular oregano, crumbled|
|2 teaspoons||Salt; or to taste|
|¼ cup||Vegetable oil|
Peel, halve, and seed chayotes and cut into ½-inch cubes. Have ready a large bowl of ice and cold water. In a 5 to 6-quart kettle cover chayotes with cold water by 1-inch. Bring water to a boil and blanch chayotes 5 minutes. Drain chayotes in a colander and immediately transfer to ice water to stop cooking. Drain chayotes in colander and pat dry with paper towels.
Chop garlic and, using a mortar and pestle or flat side of a large heavy knife, mash garlic to a paste with oregano and salt. In a bowl toss chayotes with garlic paste until combined well. Marinate mixture 30 minutes.
In a large heavy skillet heat oil over moderately high heat until hot but not smoking and saute
chayotes, stirring frequently, until liquid they give off is evaporated and chayotes are just tender, about 8 minutes.
Yield: 8 servings
* The following ingredients are generally available at Latino markets, specialty foods shops, and some supermarkets; dry ingredients are available by mail order from Kitchen Market, (888) 468-4433 or (212) 243-4433 Recipe by: Cooking Live Show #CL8997 Posted to MC-Recipe Digest V1 #904 by "Angele and Jon Freeman" <jfreeman@...> on Nov 12, 1997
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