GRILLED PORK ESCABECHE
You can use any cut of pork or chicken. The marinade is also good with mackerel or other fish (floured and sautéed or fried before marinating).
Provided by Mark Bittman
Categories dinner, main course
Time 1h
Yield 4 servings
Number Of Ingredients 11
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.
Nutrition Facts : @context http, Calories 320, UnsaturatedFat 4 grams, Carbohydrate 11 grams, Fat 7 grams, Fiber 2 grams, Protein 40 grams, SaturatedFat 2 grams, Sodium 770 milligrams, Sugar 5 grams, TransFat 0 grams
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 ESCABECHE WITH PORK
Often the most effective marinating happens not before but after cooking. This technique, usually called escabeche, was once used to preserve food. It's really a form of pickling: hot food was put into hot liquid containing a good deal of vinegar. Treated thus, it would keep for some time (if canned, for a long time). Since we don't need escabeche for preserving, the postgrilling marinating time can be as little as a few minutes, but it can also be as long as overnight-it doesn't make much difference; in either case, it produces a highly flavored, prepared-in-advance, room-temperature dish that is good as part of a buffet with a variety of other dishes (none of which should be noticeably acidic). Other cuts of meat you can use here: any cut of chicken, bone in or out (be careful not to overcook), or mackerel or other fish (typically floured and sautéed or fried before marinating).
Yield makes 4 servings
Number Of Ingredients 11
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
In this recipe the fish is shrimp instead of the way I make it with swordfish! It is grilled instead of pan fried and the ingredients vary a little to make a superb escabeche! Recipe by Bobby Flay for The FoodNetwork. I didn't include resting time for the flavors to meld of 8 hours.
Provided by Manami
Categories Onions
Time 32m
Yield 8 serving(s)
Number Of Ingredients 17
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.
Nutrition Facts : Calories 215, Fat 14.1, SaturatedFat 2, Cholesterol 129.6, Sodium 131.9, Carbohydrate 3.9, Fiber 0.6, Sugar 1.1, Protein 17.9
GRILLED SALMON ESCABECHE
This recipe yields both tender salmon and crisp skin, while also solving for salmon's tendency to stick and fall apart on the grill. First, cooking the salmon skin-side down the whole time protects its delicate flesh from the intense heat and gets the skin so browned that it minimizes sticking. Then, once it's cooked most of the way through, the fish is transferred to a dish of quick-pickled fennel. Just the flesh is submerged in the brine so it cooks, while the skin above the liquid remains potato-chip crisp. This utilizes the age-old technique of escabeche, in which fish, meat or vegetables "cook" in a sauce of vinegar, oil and seasonings. Feel free to add coriander seeds, onion or other flavorings you like in your pickled vegetables. Serve the salmon and fennel with grilled bread, boiled potatoes, a salad or mayonnaise.
Provided by Ali Slagle
Categories dinner, seafood, main course
Time 15m
Yield 4 servings
Number Of Ingredients 9
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.)
EASY GRILLED PORK SKEWERS
A delicious recipe for your summer barbecue, brush skewers of pork, onion and cherry tomatoes with pesto and olive oil and grill to perfection.
Provided by Paula Jones
Categories Entree
Time 22m
Yield 6
Number Of Ingredients 6
Steps:
- Heat grill pan over medium heat.
- On each skewer, thread onion, tomato and pork, repeating twice.
- In small bowl, mix pesto and olive oil. Brush mixture on skewers.
- Grill about 6 minutes on each side or until pork is no longer pink in center.
Nutrition Facts : ServingSize 1 Serving
GRILLED SWORDFISH ESCABECHE
Though not a true escabeche (cooked first, then marinated and served cold ...), nevertheless this is a delicious variation on a Mark Miller recipe: Swordfish is marinated in lime juice, salt and water, then grilled and topped with a sweetly spicy blend of red wine vinegar, oregano, allspice, cumin, coriander, cloves, cinnamon, garlic and sugar. Mmmmm! Prep time includes marinating swordfish steaks.
Provided by EdsGirlAngie
Categories South American
Time 1h40m
Yield 2 serving(s)
Number Of Ingredients 16
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!
Nutrition Facts : Calories 185.9, Fat 5.8, SaturatedFat 1.6, Cholesterol 53, Sodium 1293.5, Carbohydrate 5.7, Fiber 0.9, Sugar 1.6, Protein 27.4
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