| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | California | Mexico, Seafood | 4 | Servings |
INGREDIENTS
| Jim Vorheis | ||
| 1/2 | c | Light olive oil |
| 1/3 | c | Finely sliced white onion |
| 8 | Garlic cloves, peeled | |
| 1/2 | c | Finely sliced carrots, blanched |
| 1/2 | c | Cauliflower flowerets, blanched |
| 2 | California bay leaves | |
| 3 | Fresh marjoram sprigs or 1/4 tsp dried | |
| 1 1/2 | ts | Dried oregano, Mexican if possible |
| 1/2 | ts | Peppercorns |
| Sea salt to taste | ||
| 1/4 | c | Vinegar |
| 2 | c | Shucked oysters or other seafood (shrimp, crab, |
| Scallops, alone or together) | ||
| 1 | Lime, thinly sliced | |
| Strips of canned jalapenos en escabeche (to taste) |
INSTRUCTIONS
Heat the oil in a large frying or saute pan. Add the onion and garlic cloves and toss over high heat without browning for about 2 minutes. Add the vegetables, herbs, peppercorns, salt, and vinegar; cook over high heat until the mixture comes to a boil. Add the oysters, sliced lime, and jalapenos* and cook until the oysters are plump and just cooked - about 2 minutes. Set aside to cool. Refrigerate overnight and serve at room temperature. * Jalapenos may be omitted and passed separately at the table. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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