ROUSES_NovDec2020_Magazine_Pages

Preheat oven to 375°F. Pack a spoonful of stuffing into center of each mirliton half; place in a roasting pan or baking dish. Add remaining stuffing to mirlitons once they are in the dish. Cover with remaining bread crumbs and sprinkle with paprika. Bake stuffed mirlitons until stuffing is warmed through and golden brown on top, about 20 minutes.

1 pound 40/50 medium wild-caught Gulf Shrimp, peeled, deveined and chopped ½ cup chopped green onions 2 cloves garlic, minced 1 tablespoon chopped fresh parsley 1 teaspoon salt 1 teaspoon freshly ground black pepper 1¼ cups plain bread crumbs ¼ pound 21/35 wild-caught Gulf Shrimp, peeled and deveined ¼ teaspoon paprika HOW TO PREP: Peel and halve mirlitons; simmer in a large pot of lightly salted water, covered, over medium heat until tender and easily pierced with a knife, about 40 minutes. Using a slotted spoon, remove mirlitons from water and rest cut side down on paper towels to cool and drain. Once cool enough to handle, place the mirlitons on a cutting board or other flat surface. With a spoon, gently scoop out seeds in the middle of each mirliton half to create a pocket for stuffing, keeping shells intact. Set aside. Melt butter in pot. Add ground pork and onions and sauté for 2 minutes, or until onions are soft. Mix in chopped shrimp. Add mirliton flesh, mashing as needed. Add green onions, garlic and parsley, and season stuffing with salt and pepper. Cook the mixture for 20-30 minutes, or until mirliton flesh is soft. Stir in bread crumbs and whole shrimp. Mix well. Cook the mixture over low heat until it is noticeably dryer but still moist, about 3 minutes, stirring as needed. Remove skillet from heat.

GO TO WWW.ROUSES.COM FOR MORE DELICIOUS RECIPES!

Satsuma Rum Cake Makes 10-12 servings

WHAT YOU WILL NEED: 1 cup butter or margarine, softened 1 cup sugar 2 eggs, lightly beaten Zest (grated rind) of 1 lemon Zest (grated rind) of 2 satsumas

Black-eyed Peas & Cabbage

21 cups all-purpose flour 2 teaspoons baking powder 1 teaspoon baking soda

1 teaspoon salt 1 cup buttermilk Satsuma Rum Glaze (recipe follows)

HOW TO PREP: Preheat oven to 350°F. Grease a 10-inch tube pan or Bundt pan well. In a mixing bowl, beat butter until light. Add sugar and beat until the mixture is light and fluffy. Add eggs and zest of lemon and satsumas. Beat until the mixture is very light. In a medium mixing bowl, sift or mix together well the flour, baking powder, baking soda and salt. Add dry ingredients to the creamed mixture alternately with the buttermilk, beginning and ending with the dry ingredients. When the batter is well-blended, spoon it into the prepared pan. Bake for 1 hour or until a toothpick inserted near the center comes out clean. While cake is still hot and still in the pan, pour on the glaze. Cake can be left in the pan for several days before serving.

Smoked Sausage & Tasso Dressing

Growing conditions affect the flavor of fruits and vegetables. It’s why authentic Creole tomatoes, grown in Louisiana’s rich alluvial soil, have such a sweet earthy flavor. Acid in Alabama’s fertile soil gives Sand Mountain and Slocomb tomatoes their delicious flavors. There’s magic in our soil.

Satsuma Rum Glaze Makes 10-12 servings

WHAT YOU WILL NEED: Juice of 2 large satsumas Juice of 1 lemon 1 cup granulated sugar 2 tablespoons rum

HOW TO PREP: Combine all ingredients in a small saucepan and bring to a boil over high heat. When mixture boils and sugar is dissolved, pour evenly over the hot cake.

Uncle Tim’s Stuffed Mirlitons

ROUSES

45 WWW.ROUSES.COM