Grilled Escabeche With Pork Recipes

GRILLED PORK ESCABECHE

Steps:

• Heat a charcoal or gas grill (or preheat broiler) until fire is moderately hot. Meanwhile, combine all ingredients except pork (including a pinch of salt and at least 1/2 teaspoon pepper) in a medium saucepan with 1 cup of water. Bring to a boil. Reduce heat to medium-low, and simmer about 5 minutes, until onion softens. Pour into a deep platter large enough for pork.
• Sprinkle pork liberally with salt and pepper, and brown on all sides until nearly cooked through (150 degrees on an instant-read thermometer inserted into meat), about 10 to 15 minutes. Remove pork, let cool a few minutes, then place in marinade.
• If time allows, marinate for a couple of hours (or overnight, refrigerated). Slice, and serve at room temperature, spooning marinade (with onion) over each slice. To serve more quickly, marinate at least 10 minutes, then cut pork into 1-inch slices, and marinate for 15 minutes before serving.

SNAPPER AND GROUPER ESCABECHE

Steps:

• Place lemon in a small bowl and microwave for a few minutes to release the essential oils. The lemon will be hot coming from the microwave, so set aside until it is just cool enough to handle. Heat the olive oil over medium-high heat in a medium saute pan, and saute the red, yellow and green bell peppers. Add the red onion and the chili flakes and saute until they begin to soften. In a blender, puree stewed tomatoes, balsamic vinegar, and hot sauce. Leaving the blender running squeeze the lemon juice from the micro-waved lemon (after removing seeds) through the feed opening. Transfer this mixture to the pan of peppers and onion and cook over medium heat, allowing to reduce by half. Remove from heat and let cool to room temperature.
• Heat the oil in the deep-fryer to 375 degrees F, or as directed in the manufacturer's instructions for similar foods. Combine flour, salt, black pepper, and garlic powder and dredge the snapper and grouper fillets in this mixture, shaking off any excess. Deep-fry the fish until golden brown, and remove to paper towels to drain.
• Arrange the fish along each side of a long platter and spoon the escabeche down the middle. Garnish with scallions.

GRILLED ESCABECHE WITH PORK

Steps:

• Start a charcoal or gas grill or preheat the broiler; the fire should be moderately hot and the rack 4 to 6 inches from the heat source. As it is heating, combine all the ingredients except the pork (including a pinch of salt and a liberal grinding of pepper, at least 1/2 teaspoon) in a medium saucepan with 1 cup water. Bring to a boil, reduce the heat to medium-low, and simmer for about 5 minutes, or until the onion has softened just a bit. Pour into a deep platter large enough to accommodate the pork.
• Sprinkle the pork liberally with salt and pepper and brown it on all sides until it is nearly cooked through (an instant-read thermometer inserted into the meat should read 150°F), 10 to 15 minutes. Remove the pork, let it rest for a few minutes to cool, then put it on the platter with the marinade.
• If you are eager to eat, wait 10 minutes or so, then slice the pork about 1 inch thick and put it back in the marinade; wait another 15 minutes or so before eating. If you have time, let the pork sit in the marinade, whole, for a couple of hours (or overnight, refrigerated) before slicing and serving at room temperature, spooning a bit of the marinade (including some onion) over each slice.

GRILLED SHRIMP ESCABECHE

Steps:

• Heat your grill to high. Toss the shrimp in a bowl with 2 tablespoons of olive oil and 1/2 teaspoon each of salt and pepper. Grill the shrimp for 1 to 2 minutes per side or until just cooked through. Transfer shrimp to a clean medium bowl.
• Heat 1/3 cup olive oil in a medium saucepan over medium heat. When oil is hot, add the onion, garlic, and serrano chiles and cook until soft. Add the cumin and mustard seeds and cook for 1 minute. Add the vinegar, bay leaves, and cilantro and bring to a boil. Remove from the heat and immediately pour over the shrimp and stir to coat. Let cool to room temperature, cover, and then refrigerate for at least 8 hours or overnight, stirring a few times during that time. Transfer the escabeche, with a slotted spoon, to a platter and garnish with sliced radishes and torn cilantro.

GRILLED SHRIMP ESCABECHE

Steps:

• Heat your grill to high.
• Toss the shrimp in a bowl with 2 tablespoons of olive oil and 1/2 teaspoon each of salt and pepper.
• Grill the shrimp for 1 to 2 minutes per side or until just cooked through.
• Transfer shrimp to a clean medium bowl.
• Heat 1/3 cup olive oil in a medium saucepan over medium heat.
• When oil is hot, add the onion, garlic, and serrano chiles and cook until soft.
• Add the cumin and mustard seeds, if using, and cook for 1 minute.
• Add the vinegar, bay leaves, a pinch of red pepper flakes, if using, and cilantro and bring to a boil.
• Remove from the heat and immediately pour over the shrimp and stir to coat.
• Let cool to room temperature, cover, and then refrigerate for at least 8 hours or overnight, stirring a few times during that time.
• Transfer the escabeche, with a slotted spoon, to a platter and garnish with sliced radishes and torn cilantro.

GRILLED SALMON ESCABECHE

Steps:

• Prepare a charcoal grill for two-zone cooking over medium-high heat by pouring the coals onto one half of the grill. For a gas grill, heat all of the burners to medium-high, then turn off one of the end burners before cooking.
• While the grill heats, pat the salmon dry, and set aside to air-dry. In a metal 3-quart dish (like a 9-by-13-inch pan), large (12-inch) oven-safe skillet or a disposable aluminum pan, stir together the lime juice, vinegar, oil and sugar. Add the fennel, thyme and garlic. Season generously with salt and pepper, and stir to combine.
• When your grates are heating (or on a gas grill, when your grill is nearing temperature), put the dish over indirect heat (where there aren't any coals or where the burner is turned off). Cover the grill and let the fennel mixture warm until the grill reaches temperature, about 5 minutes.
• When you're ready to grill, season the salmon all over with salt and lightly coat with olive oil. Take the salmon, a tightly folded paper towel soaked with olive oil, a fish spatula and a rimmed baking sheet to the grill. Using gloved hands, transfer the dish of pickled fennel to the baking sheet (or another heat-safe surface, like concrete).
• Clean the grates with a grill brush, then oil the grates with the paper towel. Add the salmon skin-side down over direct heat (above the flame). Cover the grill and cook until the skin is browned and releases easily from the grates and the flesh is opaque three-quarters of the way up the sides, 3 to 6 minutes, depending on the thickness of your fish. Check the fish often and move it around the fire to avoid flare-ups.
• As the fish finishes, nestle it skin-side up among the pickled fennel. Let sit for 5 minutes or up to 30, until the fish is cooked through. Eat with the pickled fennel. Leftovers can be refrigerated and eaten cold or at room temperature the next day. (Remove the skin as it will be soggy at this point.)

GRILLED SWORDFISH ESCABECHE

Steps:

• Combine marinade ingredients in a large plastic zipper bag; add swordfish steaks and refrigerate at least one hour.
• Prepare sauce: combine all sauce ingredients together in a saute pan and simmer together 15 minutes, or until sauce is slightly thickened (it should remain a little thin, just not watery).
• REMEMBER TO REMOVE THE BAY LEAF BEFORE SERVING.
• Meanwhile, prepare your grill.
• Remove swordfish steaks from marinade (discarding marinade) and grill about 5 minutes on both sides.
• To serve, top with sauce.
• This is good with rice and a fruity spinach salad!

PULLED PORK GRILLED CHEESE

Steps:

• Heat shredded pork according to package directions. Stir in garlic. Layer 4 slices of bread with cheese, onion, pork mixture and remaining bread. Spread outsides of sandwiches with mayonnaise., In a large nonstick skillet, toast sandwiches in batches over medium-low heat until golden brown and cheese is melted, 2-3 minutes per side.