| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Ethnic | 1 | Servings | ||
INGREDIENTS
| –ESCABECHE SAUCE:– PART A:– | ||
| 2 | c | Olive oil |
| 1 | c | Vinegar |
| 12 | Peppercorn | |
| (whole black peppers) | ||
| 1/2 | ts | Salt |
| 2 | Whole bay leaves | |
| 1 1/2 | lb | Onions, peeled and sliced |
| 2 | cl | Garlic, minced PART B:– |
| 10 | Green bananas (plantains) PART C:– | |
| 8 | c | Water |
| 2 | tb | Salt |
INSTRUCTIONS
In a Calder (heavy kettle), mix ingredients included in A, and cook over low heat for 1 hour. Allow to cool. Trim ends of bananas and slit just the peel, lengthwise on both sides, in a deep pot, bring to a boil water to cover bananas. Add bananas, cover and boil over low heat for 15 minutes. Drain and peel. Fill the pot with ingredients included C and bring rapidly to a boil. Add peeled bananas, cover and boil over low heat for 10 minutes. Add 1 cup of water and boil for 5 minutes. Drain and allow to cool. Cut bananas into 1 inch rounds. Place in a deep glass or porcelain dish, alternating with the Escabeche sauce. Marinate for 24 hours. Serve as an appetizer. Posted to MM-Recipes Digest by "jack lewis" <jlewis@bigsky.net> on Aug 14, 98
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