Escabeche With Summer Vegetables Recipes

ESCABECHE WITH SUMMER VEGETABLES

Provided by Pierre Franey

Categories appetizer

Time 1h20m

Yield 9 servings

Number Of Ingredients 23

Escabeche With Summer Vegetables image

Steps:

Place the mussels in a deep pan, cover tightly and cook over medium heat for about 2 minutes or until they open. Set aside and let cool. Strain the liquid and reserve 1/2 cup. Remove meat from the shells and set aside.
In a large heavy pan or casserole, heat the olive oil over medium-high flame. Add the leeks, onions and garlic, and cook, stirring, until wilted. Add the eggplant, and increase heat to high. Cook briefly, stirring. Do not let the garlic brown.
Add to the pan the sweet peppers, zucchini, tomatoes, salt and pepper. Stir. Add the pepper flakes, oregano, thyme, bay leaves, olives, red wine vinegar, balsamic vinegar, capers, lemon and the reserved cooking liquid. Cook, stirring for about 10 minutes. Check seasonings.
Add the fish fillets, shrimp and cooked mussels. Cover, and cook for about 4 minutes, stirring gently. Let cool, and refrigerate, covered. Serve cold, garnished with sprinkled parsley.

Nutrition Facts : @context http, Calories 331, UnsaturatedFat 12 grams, Carbohydrate 19 grams, Fat 16 grams, Fiber 5 grams, Protein 28 grams, SaturatedFat 2 grams, Sodium 1060 milligrams, Sugar 8 grams, TransFat 0 grams

Ingredients

1 pound mussels, well scrubbed with beards removed
1/2 cup olive oil
2 large leeks, cleaned, trimmed and cut coarsely (about 2 cups)
2 cups cubed onions
2 tablespoons finely chopped garlic
2 small eggplants, about 3/4 pound, trimmed, washed and cut into 3/4-inch cubes
3 large sweet peppers, cored, seeded and cut into large cubes
2 medium-size zucchini, about 3/4 pound, trimmed, washed and cut into 3/4-inch cubes
6 plum tomatoes, cored and cut into 1/2-inch cubes
Salt and freshly ground pepper to taste
1/2 teaspoon red pepper flakes
1 teaspoon dried oregano
6 sprigs fresh thyme or 1/2 teaspsoon dried
2 bay leaves
24 cured black nicoise or Moroccan olives
4 tablespoons red wine vinegar
1 tablespoon balsamic vinegar
1/4 cup drained capers
1 lemon cut into 12 thin slices, seeds removed
3/4 pound mahi-mahi fillets, skinless, cut into 1-inch cubes
3/4 pound monkfish fillets, cut into 1-inch cubes
1 pound medium-size shrimp, cleaned and peeled
1/2 cup chopped parsley or coriander

ESCABECHE (PICKLED VEGETABLES)

Submitted for Zaar World Tour 2005. This salad is offered in place of the ubiquitous chips and salsa at Casa del Sol in the Mexcan border town of Juarez. It looks like a Mexican version of gardiniera to me! I reduced the olive oil by 1/2 cup. Can be stored in sealed container in refrigerator for one week. Chill time is included in cook time. From a special issue of Saveur, The Best of Tex-Mex Cooking. Have not made yet. I judgmentally put this in the kosher category too.

Provided by Kumquat the Cats fr

Categories Cauliflower

Time 8h25m

Yield 8 serving(s)

Number Of Ingredients 15

Escabeche (Pickled Vegetables) image

Steps:

Heat oil in large pan over medium-high heat until hot but not smoking. Add garlic and onions and saute for 3 minutes, stirring constantly.
Reduce heat to medium and add carrots, peppercorns, thyme, oregano, marjoram and bay leaves. Cover and cook for 2 minutes. Season to taste with salt.
Add cauliflower, jalapenos, vinegar and 1 cup water. Stir well, cover, and cook over medium heat for 5 minutes.
Add zucchini and jicama. Cover and cook for 5 minutes more. Vegetables should remain crunchy. Do not overcook.
Transfer to a bowl and discard bay leaves. Cover and refrigerate overnight. Serve at room temperature.

Nutrition Facts : Calories 148.7, Fat 7.2, SaturatedFat 1, Sodium 56, Carbohydrate 18.2, Fiber 6.9, Sugar 6.5, Protein 3.6

Ingredients

1/4 cup extra virgin olive oil
12 garlic cloves, peeled
1 medium yellow onion, peeled and cut into wedges
4 carrots, peeled and sliced diagonally
1 teaspoon black peppercorns
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon dried marjoram
8 bay leaves
salt
1 head cauliflower, cored and cut into florets
4 jalapenos, stemmed, seeded and chopped
1 1/2 cups white vinegar
3 medium zucchini, trimmed and sliced diagonally
1 lb jicama, peeled, trimmed and cut into 3/4-inch dice

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