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Receta Escabeche Casa Del Sol
by Global Cookbook

Escabeche Casa Del Sol
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Ingredientes

  • 12 x Cloves garlic, peeled
  • 1 med Onion, cut in wedges
  • 3/4 c. Extra virgin olive oil
  • 4 x Carrots, peeled, sliced thin
  • 1 tsp Whole black peppercorns
  • 1 1/2 c. White vinegar
  • 1 can (3.5-ounce) pickled Jalapenos
  • 2 c. Water
  • 3 Tbsp. Salt
  • 1 head cauliflower, in florets
  • 12 sm Bay leaves
  • 3 x Zucchini, thinly sliced
  • 3/4 tsp Each: thyme, oregano, marjoram

Direcciones

  1. In Dutch oven, sauce garlic & onion in extra virgin olive oil for 3 min. Add in carrots & peppercorns & saute/fry 5 min. Add in vinegar & simmer, covered, for 3 min. Drain pickled jalapenos & reserve liquid. Add in 2 c. water & jalapeno juice to pot, bring to a boil. Add in salt & cauliflower, separated into florets, & cook, covered over moderate heat for 12 min. Add in bay leaves, zucchini, sliced liquid removed jalapenos, thyme, oregano & marjoram.
  2. Cover & simmer 2 min. Let escabeche cold, covered, & store covered in refrigerator. It will keep 2 weeks. Serve cool as a first course.
  3. Makes 8cups.
  4. NOTE: Use both cauliflower & jicama if both are available-if not, use one or possibly the other.
  5. BY LTC GRANVILLE TATE
  6. CD JUAREZ, MEXICO