Guineitos En Escabeche Recipes

GUINEOS EN ESCABECHE (GREEN BANANA SALAD)

Guineos En Escabeche (Green Banana Salad) image

I found this recipe as a comment on a blog that was describing how to ripen green bananas. Sometimes they are just TOO green so I plan on trying this soon. The poster went by "Kat" But then I noticed she had THREE cups of oil so I looked this up online (my Spanish skills came in handy!) and adjusted it a little. yield and time is approximate

Provided by Chef Tweaker

Categories Tropical Fruits

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

2 lbs bananas, bright green unripe -about 10 green bananas (the greener the better)
2 large onions, sliced into thin rings
1/2 cup white vinegar
3 -4 garlic cloves, crushed
10 -12 olives, green (stuffed with pimiento if desired)
1/2 teaspoon salt
10 -12 whole black peppercorns
3 -4 bay leaves
1 cup olive oil or 1 cup light olive oil
salt and pepper

Steps:

Cut the banana with a knife by cutting off the ends of the bananas and making a cut alond the outside curves of the banana skins, but DO NOT remove the skins.
Place the bananas in boiling water and add 1 to 2 tablespoons of salt and 2 teaspoons of oil to make them peel easier. Boil the bananas for approximately 20 minutes on medium-low heat. If you boil them too long they will come apart.
While the bananas cook, make the Escabeche sauce by placing all the rest of the ingredients into a pot. Stir them well and place on medium heat until the mixture gets hot. Then reduce the heat to low and cook for approximately 1 hour. (Other recipes said to cook only until the onions got soft.) Remove from heat and set aside to cool to room temperature.
The banana is done when you lightly stab it with a toothpick and it is tender but firm. Peel off the skins and cut the bananas in 1 inch size rounds and put them in a glass or "Tupperware" bowl. Add the sauce to the bananas. Stir and mix well. Cover them and let them cool off. After they cool off place them in the refrigerator for 2 hrs or longer -- the longer the better. Serve and eat.

GUINEITOS EN ESCABECHE

Guineitos En Escabeche image

Just a typical spanish side dish, would go well with for example Bistec Encebollado (Steak With Onions) and white rice.

Provided by ButterflyGirl214

Categories < 60 Mins

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 10

Ingredients

2 lbs green cooking bananas, about 10 green bananas
1 -1 1/2 lb onion, sliced into thin rings
1 cup white vinegar
3 -4 cloves crushed garlic
10 -12 green olives (the ones with the pimentos)
1/2 teaspoon salt
10 -12 whole black peppercorns
3 -4 bay leaves
3 cups olive oil or 3 cups light olive oil
2 quarts water

Steps:

Cut the banana with a knife by cutting off the ends of the bananas and making a cut alond the outside curves of the banana skins, but DO NOT remove the skins (don't cut your fingers).
Place the bananas in boiling water and add 1 to 2 tablespoons of salt and 2 teaspoons of oil to make them peel easier. Boil the bananas for approximately 20 minutes on medium-low heat. If you boil them too long they will come apart.
While the bananas cook, make the Escabeche sauce by placing all the rest of the ingredients into a pot. Stir them well and place on medium heat until the mixture gets hot. Then reduce the heat to low and cook for approximately 1 hour. Remove from heat and set aside to cool to room temperature. I can almost smell the sauce. Yum!
The banana is done when you lightly stab it with a toothpick and it is tender but firm. Peel off the skins and cut the bananas in 1 inch size rounds and put them in a glass or plastic bowl. Add the sauce to the bananas. Stir and mix well. Cover them and marinade them for at least 24 hours at room temperature. Tips You can refrigerate the bananas, but make sure they have cooled down to room temperature before you do.

Nutrition Facts : Calories 1179.4, Fat 109.4, SaturatedFat 15.2, Sodium 287.1, Carbohydrate 52.1, Fiber 6, Sugar 22.2, Protein 4.4

FILIPINO FISH ESCABECHE

Filipino Fish Escabeche image

Tilapia, cod, or halibut can be used for making this Filipino fish dish, which comes with a sweet and sour sauce.

Provided by lola

Categories World Cuisine Recipes Asian Filipino

Time 45m

Yield 4

Number Of Ingredients 13

Ingredients

1 cup oil for frying
1 (4 ounce) whole tilapia, cleaned and scaled
salt to taste
3 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
1 red bell pepper, cut into chunks
1 (1 inch) piece ginger, thinly sliced crosswise, or to taste
1 ¼ cups water
1 cup distilled white vinegar
5 tablespoons white sugar
salt and ground black pepper to taste
1 tablespoon cornstarch

Steps:

Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
Pat tilapia dry with a paper towel. Cut 2 to 3 slits on either side of the fish. Sprinkle salt on top. Fry in the hot oil until browned, about 2 minutes per side.
Heat olive oil in a skillet over medium-high heat. Saute onion and garlic until onion is translucent, about 5 minutes. Add red bell pepper and ginger; saute until fragrant, about 2 minutes.
Mix water, vinegar, and sugar together in a bowl. Pour into the onion mixture in the skillet. Cover and bring to a boil. Cook until slightly reduced, about 2 minutes. Season with salt and pepper. Add cornstarch. Boil, stirring often, until sauce is thickened, about 5 minutes. Pour sauce over the fish.

Nutrition Facts : Calories 258.8 calories, Carbohydrate 22.6 g, Cholesterol 10.2 mg, Fat 16.1 g, Fiber 1.1 g, Protein 6.4 g, SaturatedFat 2.2 g, Sodium 95.2 mg, Sugar 18 g

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