| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Dutch | Vegetable | 1 | Servings |
INGREDIENTS
| 12 | Cloves garlic; peeled | |
| 1 | md | Onion; cut in wedges |
| 3/4 | c | Olive oil |
| 4 | Carrots; peeled, sliced thin | |
| 1 | ts | Whole black peppercorns |
| 1 1/2 | c | White vinegar |
| 1 | cn | (3.5-oz) pickled Jalapenos |
| 2 | c | Water |
| 3 | tb | Salt |
| 1 | Head cauliflower; in florets | |
| 12 | sm | Bay leaves |
| 3 | Zucchini; thinly sliced | |
| 3/4 | ts | Each: thyme; oregano, marjoram |
INSTRUCTIONS
In Dutch oven, sauce garlic & onion in olive oil for 3 minutes. Add carrots & peppercorns & saute 5 minutes. Add vinegar & simmer, covered, for 3 minutes. Drain pickled jalapenos & reserve liquid. Add 2 cups water & jalapeno juice to pot, bring to a boil. Add salt & cauliflower, separated into florets, & cook, covered over moderate heat for 12 minutes. Add bay leaves, zucchini, sliced drained jalapenos, thyme, oregano & marjoram. Cover & simmer 2 minutes. Let escabeche cool, covered, & store covered in refrigerator. It will keep 2 weeks. Serve cold as a first course. Makes 8 cups. NOTE: Use both cauliflower & jicama if both are available--if not, use one or the other. BY LTC GRANVILLE TATE FROM RESTAURANTE CASA DEL SOL, CD JUAREZ, MEXICO From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club, Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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