In today's Specialty of the House column, the featured recipe is Lucky 32's Bayou Shrimp Cakes with Voodoo Glaze. At the restaurant, the dish is garnished with a spoonful of Pickled Mirliton Chow Chow. Here's the recipe for that finishing touch:
Lucky 32's Pickled Mirliton Chow Chow
2 medium chayote squash, peeled, seeded and cut into medium dice
2 red onions, diced
1 quart water
1 quart apple cider vinegar
1 cup sugar
1/4 cup sliced jalapeno peppers
3 tablespoons salt
2 tablespoons paprika
2 tablespoons black pepper
1 tablespoon cayenne
1 tablespoon thyme leaves
4 bay leaves
Place the squash and onions in a large heat-proof storage container.
In a sauce pot, bring the remaining ingredients to a boil. Reduce to a simmer and cook for 10 minutes. Pour through a strainer over the squash and onions. Let stand uncovered until cooled to room temperature.
Once cooled, cover and refrigerate.
Makes about 1 quart.