La Belle Cuisine - More Main Dish Recipes
Fine Cuisine with Art Infusion
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Tchoupitoulas Plantation Yellow Squash Marion
"Cooking is at once one of the simplest and
most gratifying of the arts,
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Friday, November 10, 2006
Tchoupitoulas Plantation Yellow Squash MarionRestaurants of New Orleans by Roy F. Guste, Jr.
1982, W. W. Norton & Co.
This recipe is one that I've experimented with on occasion. I pass it along to you as it appears in the cookbook, but admit that I've never really understood why ground beef and crabmeat are combined. I generally use one or the other, or more often, shrimp. Actually, there's a lot of room for versatility here...use the leftover meat or seafood of your choice and add fresh herbs...MG
1 pound fresh yellow squash
1 stick butter
½ cup chopped green onions with tops
¼ pound ground beef
¼ pound lump crabmeat
2 cups milk
2 eggs, beaten
1¼ cups cracker meal
1 tablespoon sugar
1 teaspoon thyme
1 teaspoon salt
¼ teaspoon pepper
Slice the squash, and boil it until it is tender (about 5 to 7 minutes). Drain the squash well, and mash it with a fork in a mixing bowl. Melt the butter in a skillet, and sauté the green onions and ground beef until they are cooked (about 5 to 10 minutes). Stir the crabmeat in until well coated with the butter. Pour these sautéed ingredients into the bowl with the squash. Add the milk, 1 cup of cracker meal, and eggs, and mix well. Season the mixture with sugar, thyme, salt, and pepper. Pour the mixture into a greased casserole, and top with ¼ cup cracker meal and paprika. Bake the squash in a 350ºF. oven for 30 minutes or until the top is browned and a knife inserted in the center comes out clean. Serves 6.
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