| 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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