| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Essnce12 |
1 |
servings |
INGREDIENTS
| 1 |
md |
Mirliton; (chayote) |
|
|
(or 1 large cucumber) |
| 1/4 |
c |
Chopped tomatoes; in 1/4. dice |
| 1/4 |
c |
Finely-chopped red onions |
| 2 |
ts |
Finely-chopped fresh dill |
| 3/4 |
ts |
Salt |
|
|
Freshly-ground black pepper |
INSTRUCTIONS
Bring a large pot of water to a boil over high heat and add chayote; simmer
until tender, 35 to 45 minutes; peel, seed and cut in 1/4-inch dice. If
using a cucumber, simmer until fork-tender, about 20 minutes; peel, cut in
half vertically, scoop out seeds and dice. You should have a generous cup
of chayote or cucumber. Combine chayote with tomatoes, onions, dill, salt
and 8 turns of pepper in a small bowl. Serve with seafood dishes. This
recipe yields 1 2/3 cups of relish.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-014 broadcast 02-25-1997) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com
03-10-1997
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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