Oh my, that was so much work! Many thanks to Maw Maw Norma, my mom, and all of my aunts who toiled in the kitchen to make Thanksgiving so savory, so special.
I would have called all you guys tonight instead of googling, but I'm sure you're busy. Louis did call and reminded me to wait until the mirlitons were "fork-tender" and my mom warned me about how moist they get, so I'd have to drain them for a long time. No one reminded me that parmesan cheese is so salty. My dish looks pretty, smells scrumptious, and is a tad on the salty side. It doesn't really matter all that much, considering the entire pan is for me. Brenner and Kane aren't partial to New Orleans dishes.
This one is my absolute favorite and after I moved here and realized one year that I wasn't going to make it home for Thanksgiving, I rushed to the store to buy the ingredients. I asked the young stock boy to help me find a vegetable that is spelled mirliton, pronounced 'melaton' and looks like a lime green anatomical heart or a grenade or a pear. After a lengthy search, we finally discovered the five little lonely guys near the parsley and green onions. They were labeled chayote squash. He looked at me as if I were a bit touched. I get that look often, especially when I 'm trying to explain something from home.
Happy Thanksgiving to all!! I have so much for which to be thankful. This rendition of the real deal back home is not one of them.
