Yield: 1 Servings
Measure | Ingredient |
---|---|
12 \N | Cloves garlic; peeled |
1 medium | Onion; cut in wedges |
¾ cup | Olive oil |
4 \N | Carrots; peeled, sliced thin |
1 teaspoon | Whole black peppercorns |
1½ cup | White vinegar |
1 can | (3.5-oz) pickled Jalapenos |
2 cups | Water |
3 tablespoons | Salt |
1 \N | Head cauliflower; in florets |
12 smalls | Bay leaves |
3 \N | Zucchini; thinly sliced |
¾ teaspoon | Each: thyme; oregano, marjoram |
In Dutch oven, sauce garlic & onion in olive oil for 3 minutes. Add carrots & peppercorns & saute 5 minutes. Add vinegar & simmer, covered, for 3 minutes. Drain pickled jalapenos & reserve liquid. Add 2 cups water & jalapeno juice to pot, bring to a boil. Add salt & cauliflower, separated into florets, & cook, covered over moderate heat for 12 minutes. Add bay leaves, zucchini, sliced drained jalapenos, thyme, oregano & marjoram.
Cover & simmer 2 minutes. Let escabeche cool, covered, & store covered in refrigerator. It will keep 2 weeks. Serve cold as a first course. Makes 8 cups.
NOTE: Use both cauliflower & jicama if both are available--if not, use one or the other.
BY LTC GRANVILLE TATE
FROM RESTAURANTE CASA DEL SOL,
CD JUAREZ, MEXICO
From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club, Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive, .