Yield: 4 servings
|\N \N||Jim Vorheis|
|½ cup||Light olive oil|
|⅓ cup||Finely sliced white onion|
|8 \N||Garlic cloves, peeled|
|½ cup||Finely sliced carrots, blanched|
|½ cup||Cauliflower flowerets, blanched|
|2 \N||California bay leaves|
|3 \N||Fresh marjoram sprigs or 1/4 tsp dried|
|1½ teaspoon||Dried oregano, Mexican if possible|
|\N \N||Sea salt to taste|
|2 cups||Shucked oysters or other seafood (shrimp, crab,|
|\N \N||Scallops, alone or together)|
|1 \N||Lime, thinly sliced|
|\N \N||Strips of canned jalapenos en escabeche (to taste)|
Heat the oil in a large frying or saute pan. Add the onion and garlic cloves and toss over high heat without browning for about 2 minutes.
Add the vegetables, herbs, peppercorns, salt, and vinegar; cook over high heat until the mixture comes to a boil. Add the oysters, sliced lime, and jalapenos* and cook until the oysters are plump and just cooked - about 2 minutes.
Set aside to cool. Refrigerate overnight and serve at room temperature.
* Jalapenos may be omitted and passed separately at the table.
The Art of Mexican Cooking From the collection of Jim Vorheis