Escabeche Casa Del Sol Marinated Vegetables 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

ESCABECHE CASA DEL SOL (MARINATED VEGETABLES)

Escabeche Casa Del Sol (Marinated Vegetables) image

This recipe appeared in Cooking Light magazine as a vegetable salsa to serve as an appetizer or with chips. I love the pickled jalapenos and carrots that are served in some of the Mexican restaurants here in Texas and this recipe sounds very close; except that it also includes jicama, zucchini and cauliflower. This dish takes some time to prepare; however, the recipe states that it should last up to 2 weeks in the refrigerator, but should be served at room temperature.

Provided by DailyInspiration

Categories Mexican

Time 1h45m

Yield 12 serving(s)

Number Of Ingredients 15

Ingredients

2 tablespoons peppercorns, black
1 tablespoon thyme, dried
1 tablespoon marjoram, dried
1 1/2 teaspoons oregano, dried
4 bay leaves
1 head of garlic, whole
2 1/2 cups carrots, 1/2 inch thick and diagonally sliced
2 tablespoons vegetable oil
2 onions, medium and cut into wedges
1 (12 ounce) jar jalapeno peppers, pickled and undrained
1 cup water
1/4 cup vinegar, cider
4 cups cauliflower florets, small
3 cups jicama, thinly sliced and cut into triangles
6 cups zucchini, 1/4 inch thick and diagonally sliced

Steps:

Preheat oven to 400 degrees. Place peppercorns, thyme, marjoram, oregano, and bay leaves on a triple layer of cheesecloth. Gather the edges of the cheesecloth together, and tie securely. Remove white papery skin from garlic head (do not peel or separate the cloves), trim about 1/4 inch from top of garlic. Combine the garlic, carrot, oil and onions in a Dutch oven. Bake, uncovered, at 400 degrees for 30 minutes. Stir vegetables, add spice bag to onion mixture. Bake an additional 25 minutes or until vegetables are tender. Peel garlic cloves, place garlic, vegetables and spice bag in a large bowl.
Drain jalapenos over a bowl, reserving liquid. Place the dutch oven over medium-high heat; stir in the reserved jalapeno juice and vinegar, scraping pan to loosen browned bits. Add water, and bring to a boil. Add cauliflower and jicama; cover, reduce heat, and simmer for 5 minutes. Remove from heat; add cauliflower mixture, jalapenos, and zucchini to vegetable mixture. Let stand at room temperature 2 hours, stirring every 30 minutes. Discard spice bag, cover and store in refrigerator. Vegetable mixture can be stored up to 2 weeks in the refrigerator; serve at room temperature.

Nutrition Facts : Calories 124, Fat 3.3, SaturatedFat 0.7, Sodium 39, Carbohydrate 24, Fiber 9, Sugar 6, Protein 4.3

ESCABECHE WITH SUMMER VEGETABLES

Escabeche With Summer Vegetables image

Provided by Pierre Franey

Categories appetizer

Time 1h20m

Yield 9 servings

Number Of Ingredients 23

Ingredients

1 pound mussels, well scrubbed with beards removed
1/2 cup olive oil
2 large leeks, cleaned, trimmed and cut coarsely (about 2 cups)
2 cups cubed onions
2 tablespoons finely chopped garlic
2 small eggplants, about 3/4 pound, trimmed, washed and cut into 3/4-inch cubes
3 large sweet peppers, cored, seeded and cut into large cubes
2 medium-size zucchini, about 3/4 pound, trimmed, washed and cut into 3/4-inch cubes
6 plum tomatoes, cored and cut into 1/2-inch cubes
Salt and freshly ground pepper to taste
1/2 teaspoon red pepper flakes
1 teaspoon dried oregano
6 sprigs fresh thyme or 1/2 teaspsoon dried
2 bay leaves
24 cured black nicoise or Moroccan olives
4 tablespoons red wine vinegar
1 tablespoon balsamic vinegar
1/4 cup drained capers
1 lemon cut into 12 thin slices, seeds removed
3/4 pound mahi-mahi fillets, skinless, cut into 1-inch cubes
3/4 pound monkfish fillets, cut into 1-inch cubes
1 pound medium-size shrimp, cleaned and peeled
1/2 cup chopped parsley or coriander

Steps:

Place the mussels in a deep pan, cover tightly and cook over medium heat for about 2 minutes or until they open. Set aside and let cool. Strain the liquid and reserve 1/2 cup. Remove meat from the shells and set aside.
In a large heavy pan or casserole, heat the olive oil over medium-high flame. Add the leeks, onions and garlic, and cook, stirring, until wilted. Add the eggplant, and increase heat to high. Cook briefly, stirring. Do not let the garlic brown.
Add to the pan the sweet peppers, zucchini, tomatoes, salt and pepper. Stir. Add the pepper flakes, oregano, thyme, bay leaves, olives, red wine vinegar, balsamic vinegar, capers, lemon and the reserved cooking liquid. Cook, stirring for about 10 minutes. Check seasonings.
Add the fish fillets, shrimp and cooked mussels. Cover, and cook for about 4 minutes, stirring gently. Let cool, and refrigerate, covered. Serve cold, garnished with sprinkled parsley.

Nutrition Facts : @context http, Calories 331, UnsaturatedFat 12 grams, Carbohydrate 19 grams, Fat 16 grams, Fiber 5 grams, Protein 28 grams, SaturatedFat 2 grams, Sodium 1060 milligrams, Sugar 8 grams, TransFat 0 grams

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