Preparation:
2 TBS vinegar
Freshly ground black pepper -- to taste
Peel the mirliton, cut it in half lengthwise, and discard the seed. Cut the
halves lengthwise into
1/2-inch strips. Bring the water to a boil with the next 6 ingredients and
let boil for 2 minutes to
gain the flavors of the seasoning ingredients. Add the mirliton strips and
boil them for 5 minutes,
or until they are just cooked but still crisp to the bite. Remove them from
the water and
refrigerate until chilled. Serve sprinkled with the vinegar and pepper. You
don't want to overcook
the mirliton. It should not be soft; it should remain crisp. Use the Aioli
recipe (recipe below) as a
dip with the mirliton slices. Aoili: 1/2 C nonfat yogurt 3 cloves garlic,
crushed 1 tsp fresh lemon
juice 1/2 tsp powdered mustard 1/4 tsp freshly ground black pepper.
Combine the yogurt with
the garlic, lemon juice, mustard, and peppe |
