Oysters en escabeche
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | teaspoon | Cumin seeds |
| 6 | Whole cloves | |
| ¼ | teaspoon | All-spice berries |
| ¼ | teaspoon | Black peppercorns |
| 3 | Bay leaves | |
| 1 | teaspoon | Dried oregano; crumbled |
| 1 | Piece Cinnamon stick -; (3/4\" long) | |
| ⅓ | cup | Olive oil |
| 1 | large | Onion; thinly sliced |
| 3 | smalls | Carrots; cut into 1/4\" dice |
| 3 | Garlic cloves; minced | |
| 6 | Fresh long yellow chiles; roasted, peeled, | |
| And cut into 1/2\" dice | ||
| 3 | tablespoons | Cider vinegar; or to taste |
| 1 | cup | Mild fish broth; clam juice, or water, generous cup |
| 1½ | pounds | Shucked oysters; with all their liquid |
| ½ | teaspoon | Salt; or to taste |
| ½ | small | Bunch Cilantro; leaves only, finely chopped |
Directions
In a mortar and pestle or a coffee grinder reserved for grinding spices, combine the cumin, cloves, allspice, and peppercorns. Grind until cracked but not pulverized, then transfer to a small dish and add the bay leaves, oregano, and cinnamon. In a large heavy skillet, heat the olive oil over medium heat. Add the onion and carrots and cook, stirring occasionally, until the onion is softened, about 5 minutes. Stir in the garlic and chiles and cook for 2 minutes more. Add the vinegar, fish broth, and all the spices to the pan, cover and reduce the heat to medium-low. Simmer for 10 minutes. Transfer to a glass bowl and let stand at room temperature for 1 to 2 hours, for the flavors to marry. When ready to serve, return the mixture to the skillet and add the oysters. Over medium-low heat, bring the mixture just up to a gentle simmer and let the oysters cook very gently for about 3 minutes (the oysters are done when the edges curl and they turn almost white do not overcook). Remove from the heat and adjust the seasonings, adding more salt and vinegar if desired. Remove the bay leaves and cinnamon stick and serve in deep bowls, scattered with the fresh cilantro. This recipe yields 4 to 6 servings.
Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # TH-6235 broadcast 04-04-1997) Downloaded from their Web-Site -
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...
~or- MAD-SQUAD@...
04-16-1997
Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.