Escabeche casa del sol
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 12 | Cloves garlic; peeled | |
| 1 | medium | Onion; cut in wedges |
| ¾ | cup | Olive oil |
| 4 | 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 | Head cauliflower; in florets | |
| 12 | smalls | Bay leaves |
| 3 | Zucchini; thinly sliced | |
| ¾ | teaspoon | Each: thyme; oregano, marjoram |
Directions
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, .