| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Ethnic |
1 |
Servings |
INGREDIENTS
| 2 |
c |
Olive oil |
| 1 |
c |
Vinegar |
| 12 |
|
Peppercorn |
|
|
whole black peppers |
| 1/2 |
t |
Salt |
| 2 |
|
Whole bay leaves |
| 1 1/2 |
lb |
Onions, peeled and sliced |
| 2 |
|
Garlic, minced |
| 10 |
|
Green bananas, plantains |
| 8 |
c |
Water |
| 2 |
T |
Salt |
INSTRUCTIONS
ESCABECHE SAUCE:
PART A:
PART B:
PART C:
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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