Tony Mandola takes great pride in serving food indigenous to the Gulf Coast. Many of his recipes are his mother’s and he is “dedicated to the preservation of the art of Mama’s cooking.” He shares two Mandola family holiday favorites:
Stuffed Merliton and Cajun Yuletide Egg Nog with food radio talk show host, Cleverley Stone.
Submitted by Tony Mandola
Tony Mandola’s Gulf Coast Kitchen
Cook Time: 15 minutes
Tools: Cutting Board, Foil, Food Film,
French Knife, Half Hotel Pan, Measuring Cups,
Measuring Spoons, Rubber Spatula, Sauté Pan,
Short Handle Spoon, Side Towels, Tongs
1 lb ground Italian sweet/hot (Base) sausage
1 lb chopped crawfish meat (U80)
½ lb chopped medium green bell pepper
½ lb chopped jumbo yellow onion
0.1 lb minced peeled (4/5#) garlic
½ bunch 36 ct. celery
½ bunch green onion
¼ lb unsalted solid butter
1 tbl Cajun seasoning
4 oz Romano cheese, grated
½ lb Panko bread crumbs
½ lb toasted bread crumbs
kosher salt to taste
black ground pepper to taste
Discard the seeds and scoop out the meat. Reserve the merliton shells (the skins of the squash).
Mix the bread crumbs together.
Add the sausage and crawfish meat and cook through. Add the reserved merliton (squash meat),
cheese and 2 ounces of bread crumbs. Add seasoning to taste.
Place stuffed merlitons in a hotel pan or baking dish and bake in a 375 degree F oven for approximately 20 minutes.
Brown top under broiler and serve immediately.
Prep Time: 15 minutes
Cook Time: 10 minutes
Portion Size: 1 fl oz
Tools: Blender, Cutting Board, French Knife,
Large Sauce Pan, Measuring Cups, Measuring Spoons,
Medium Mixing Bowl, Side Towels, Sieve, Wooden Spoon
1¼ cup granulated sugar
2 cup half & half cream
2 cup whipping 40% cream
2 tbl peeled fresh ginger, sliced
1 tbl vanilla bean paste
2 fl oz Herbsaint
2 fl oz gin
ground ginger for garnish
Whip cream to a slightly thickened state and add to mixture.
bubbles dissipate, then add in thickened cream.