Yield: 1 Servings
Measure | Ingredient |
---|---|
\N \N | --ESCABECHE SAUCE:-- PART A:-- |
2 cups | Olive oil |
1 cup | Vinegar |
12 \N | Peppercorn |
\N \N | (whole black peppers) |
½ teaspoon | Salt |
2 \N | Whole bay leaves |
1½ pounds | Onions, peeled and sliced |
2 cloves | Garlic, minced PART B:-- |
10 \N | Green bananas (plantains) PART C:-- |
8 cups | Water |
2 tablespoons | Salt |
In a Calder (heavy kettle), mix ingredients included in A, and cook over low heat for 1 hour. Allow to cool. Trim ends of bananas and slit just the peel, lengthwise on both sides, in a deep pot, bring to a boil water to cover bananas. Add bananas, cover and boil over low heat for 15 minutes.
Drain and peel. Fill the pot with ingredients included C and bring rapidly to a boil. Add peeled bananas, cover and boil over low heat for 10 minutes. Add 1 cup of water and boil for 5 minutes. Drain and allow to cool. Cut bananas into 1 inch rounds. Place in a deep glass or porcelain dish, alternating with the Escabeche sauce. Marinate for 24 hours. Serve as an appetizer.
Posted to MM-Recipes Digest by "jack lewis" <jlewis@...> on Aug 14, 98