Quail In Escabeche From Pedro Larumbes Recipes

QUAIL IN ESCABECHE (FROM PEDRO LARUMBE'S RECIPE)

Quail in Escabeche (From Pedro Larumbe's recipe) image

Provided by Edward Schumacher

Time 1h

Yield 4 servings

Number Of Ingredients 11

Ingredients

1/2 cup olive oil
1 medium-size onion, coarsely chopped
2 cloves garlic, crushed
Some sprigs of fresh thyme or 1/2 teaspoon dried
1 small stalk of fresh celery
6 black peppercorns, crushed
8 quails
1/2 cup red wine vinegar
2 cups meat broth (any meat, dark or white)
3 or 4 bay leaves
Salt to taste

Steps:

Heat oil in deep saucepan and saute onion, garlic cloves, thyme, celery stalk and peppercorns over low heat, approximately 5 minutes.
When onion is soft and transparent but not golden, add whole quails and saute until lightly browned on one side, about 5 minutes. Turn and brown about another 5 minutes on the other side.
Add vinegar, broth and bay leaves. Cover pan and simmer about 45 minutes or until quails are soft. Let cool. Dish can be eaten lukewarm or cold. It can be stored in the refrigerator for 2 weeks.

ESCABECHE OF PACIFIC HALIBUT

Escabeche of Pacific Halibut image

Provided by Food Network

Categories main-dish

Time 38m

Yield 8 appetizers or 4 entrees

Number Of Ingredients 15

Ingredients

2 pounds fresh halibut fillets, skinned and boned
2 tablespoons extra-virgin olive oil
1 carrot, thinly sliced
1/2 red onion, thinly sliced
1 stalk celery, thinly sliced
1 teaspoon mustard seed
1/2 teaspoon whole coriander seed
1/2 cup white wine
1/2 cup rice wine vinegar
1 cup fish stock
Kosher salt and freshly ground black pepper
5 basil leaves, chopped
8 sprigs chervil, picked
3 heads baby frisee, torn into pieces
1 bunch watercress, torn into pieces

Steps:

Cut the halibut fillets into 4-ounce pieces no thicker than 1-inch each.
In a large skillet over medium-low heat, heat the olive oil. Add the carrot, onion, celery, mustard seed and coriander seed. Sweat until vegetables are crisp-tender, about 7 minutes. Add the wine, vinegar and stock; bring to a boil. Season with salt and pepper, stir in half the basil and half the chervil.
Arrange the fish so it fits snugly in 1 layer in a casserole or baking dish. Pour the boiling marinade over the fish. The fish must be completely covered by the liquid, which will cook the fish as it cools. Allow to cool to room temperature, about 10 to 15 minutes. You can either serve immediately or serve chilled.
Remove the fish from the liquid and reserve the liquid to use as a dressing. Plate the fish and garnish with the carrots, celery and onions. In a salad bowl, toss the lettuces and remaining basil and chervil with some of the dressing. Serve alongside the fish and vegetables.

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.

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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