Ejotes En Escabeche Recipes

ESCABECHE

Escabeche image

This is an old Spanish recipe for zesty marinated vegetables that can be prepared with fish, poultry, or even with sliced up cooked green bananas. I like it best with chicken gizzards.

Provided by Nitzy

Categories Side Dish Vegetables Onion

Time 1h45m

Yield 4

Number Of Ingredients 10

Ingredients

2 pounds chicken gizzards
1 large onion, diced
1 large green bell pepper, diced
1 medium head garlic, chopped
1 ½ cups white wine vinegar
1 cup corn oil
3 bay leaves
2 tablespoons black peppercorns
½ cup pimento-stuffed green olives
salt to taste

Steps:

Place chicken gizzards in a large saucepan and pour in enough water to cover. Simmer over low heat until tender, approximately 30 minutes.
While gizzards are simmering, mix together onion, bell pepper, garlic, vinegar, oil, bay leaves, olives, and peppercorns in a large bowl. When ready, drain gizzards and mix into bowl. Season with salt to taste and marinate at least an hour in refrigerator.

Nutrition Facts : Calories 753.2 calories, Carbohydrate 12.3 g, Cholesterol 472.4 mg, Fat 61.8 g, Fiber 2.6 g, Protein 41.3 g, SaturatedFat 8.5 g, Sodium 665.7 mg, Sugar 2.8 g

TORTITAS DE EJOTES (STRING BEANS)

Tortitas de Ejotes (String Beans) image

Provided by Food Network

Categories side-dish

Yield 6 to 8 servings

Number Of Ingredients 10

Ingredients

1 tablespoon olive oil
1 teaspoon cider vinegar
1 teaspoon dry mustard
1 egg, well beaten
3/4 cup flour
1 teaspoon sea salt
Freshly ground black pepper, to taste
1/4 cup milk
2 cups cooked and diced string beans
1/2 cup vegetable oil

Steps:

In a medium-size bowl, mix the 1 tablespoon of olive oil, vinegar and mustard. In another bowl combine the egg, flour, salt and pepper. Add the vinaigrette. While beating, add the milk, a little at a time. Add the string beans. Heat the oil in a medium-size skillet, over a medium heat. Place the tortitas de ejotes, in patties 2 inches in diameter, in the skillet. Cook them until golden brown on both sides. Serve at once.

EJOTES EN ESCABECHE

Ejotes en escabeche image

Cuando la ensalada de ejotes quiere lucirse para las fiestas, lo hace con tiras de pimiento rojo y un sabroso aderezo cítrico.

Provided by My Food and Family

Categories Casa

Time 20m

Yield 6 porciones

Number Of Ingredients 7

Ingredients

1 libra de ejotes (habichuelas verdes) frescos, con sus puntas recortadas
1/3 taza de vinagreta al limón KRAFT Zesty Lime Vinaigrette Dressing
1 pimiento (pimentón) rojo, cortado en tiras finas
1 cebolla morada pequeña, en rebanadas
2 dientes de ajo, bien picaditos
1/4 taza de vinagre de sidra de manzana HEINZ Apple Cider Vinegar
2 cucharadas de queso parmesano rallado KRAFT Grated Parmesan Cheese

Steps:

Cocina los ejotes en una cacerola con agua hirviendo durante 3 min.; escúrrelos.
Calienta el aderezo en una sartén grande, a fuego alto. Agrega el pimiento, la cebolla y el ajo; cocínalos durante 3 min., revolviéndolos constantemente. Agrega el vinagre y los ejotes; cocínalos revolviéndolos con frecuencia durante 2 min. o hasta que se calienten por completo.
Espolvorea el queso.

Nutrition Facts : Calories 70, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

ESCABECHE

Escabeche image

Provided by Food Network

Categories appetizer

Time P2DT45m

Yield 4 servings

Number Of Ingredients 16

Ingredients

Salt and pepper
Flour, for dusting
3 pounds grouper or sea bass, skin off, cut into 4 to 5 ounce fillets
Canola oil, for frying
1 red onion, julienne
2 red peppers, julienne
2 yellow peppers, julienne
1 carrot, peeled sliced in thin rounds
4 cloves garlic, sliced thin
1/4 jalapeno chile, minced
1 tablespoon ketchup
2 tablespoons red wine vinegar
2 bay leaves
1 teaspoon peppercorns
1 shot hot pepper sauce
2 avocados, peeled, pitted and sliced lengthwise into1/8-inch slices, tossed with lime juice and seasoned with salt

Steps:

Season fish with salt and pepper, and dust with flour. Heat a skillet and add canola oil to it. Saute the fish until brown on both sides. Remove from the pan and place in a deep pan.
Remove some of the canola oil from the saute pan, and lower the heat to low, add all the vegetables and cook until soft and translucent. Add the ketchup and cook 1 more minute.
Remove from the heat and add all other ingredients, except the avocado. Cover the fish with all ingredients and allow to cool to room temperature. Cover and place in refrigerator for 2 days. Serve with avocado slices.

QUAIL ESCABECHE (CAILLE EN ESCABECHE)

Quail Escabeche (Caille en Escabeche) image

Provided by Raquel Carena

Categories Braise Raisin Quail Fennel Winter Shallot Lemongrass Gourmet

Number Of Ingredients 9

Ingredients

4 whole quail (1 1/2 pounds)
2 tablespoons extra-virgin olive oil plus additional for drizzling
2 fennel bulbs (1 pound total), stalks discarded and bulbs chopped
3 medium shallots, finely chopped (1/2 cup)
1 garlic clove, finely chopped
1 lemongrass stalk, 1 or 2 outer layers discarded and lower 4 inches of stalk minced
1/2 cup raisins
1 (2-inch) cinnamon stick (preferably Mexican/Ceylon canela)
1 cup dry white wine

Steps:

Preheat oven to 350°F with rack in middle.
Pat quail dry and season all over with 1/2 teaspoon salt and 1/4 teaspoon pepper (total). Heat oil in an ovenproof 12-inch heavy skillet over medium-high heat until it shimmers. Sear quail, breast side down, until golden, 3 to 4 minutes. Transfer to a plate.
Add fennel, shallots, garlic, 1 teaspoon salt, and 1/2 teaspoon pepper to skillet and sauté until fennel is pale golden, 5 to 7 minutes. Stir in lemongrass, raisins, cinnamon stick, and wine. Bring to a boil, then cover pot and braise in oven 30 minutes. Nestle quail, breast side up, in vegetables, then cover and braise until thighs pull easily from joints, about 20 minutes. Cool completely, uncovered. Serve at room temperature, drizzled with olive oil.

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