Free Recipe Escabeche Casa Del Sol
Recipe Type: V Recipes
Recipe Preparation: boil
Cooking Ingredients for Escabeche Casa Del Sol Recipe
12 Cloves garlic; peeled
1 md Onion; cut in wedges
3/4 c Olive oil
4 Carrots; peeled, sliced thin
1 ts Whole black peppercorns
1-1/2 c White vinegar
1 cn (3.5-oz) pickled Jalapenos
2 c Water
3 tb Salt
1 Head cauliflower; in florets
12 sm Bay leaves
3 Zucchini; thinly sliced
3/4 ts Each: thyme; oregano,
-marjoram
Escabeche Casa Del Sol Preparation
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.
Cooking Temperature:
Recipe Serves: 1
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