The pasta with tasso cream sauce sounds good to me. It may be a little too hot/spicy for me though.
My first taste of andouille was at Commander's Palace eons ago. They took some andouille, sliced it lengthwise and browned it, topped it with a poached egg, and covered it with hollandaise sauce. It was one of those, "Give me your fork. You've got to taste this," moments. I love the stuff.
Ha! A lot of people don't even know what mirlitons are. Four of us were playing Scattergories one night, and I said "mirlitons" for vegetables that start with M. Three out of four said there was no such thing, so I got voted down. I just shook my head
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