Escabechewithpapaya Recipes

Steps:

• Place chicken gizzards in a large saucepan and pour in enough water to cover. Simmer over low heat until tender, approximately 30 minutes.
• While gizzards are simmering, mix together onion, bell pepper, garlic, vinegar, oil, bay leaves, olives, and peppercorns in a large bowl. When ready, drain gizzards and mix into bowl. Season with salt to taste and marinate at least an hour in refrigerator.

Steps:

• Clean fish and sprinkle with salt.
• Let stand about 15 minutes and drain well.
• Fry in hot oil until brown and set aside.
• Saute garlic,ginger,onion and papaya until papaya is half cooked.
• Add salt and hot pepper and mixture of vinegar,water,sugar,soy sauce and flour.
• Cook until liquid thickens and the papaya becomes tender.
• Place fried fish on a platter and pour over it the gravy mixture.
• Garnish with sliced red-sweet pepper.

Steps:

• Season fish with salt and pepper, and dust with flour. Heat a skillet and add canola oil to it. Saute the fish until brown on both sides. Remove from the pan and place in a deep pan.
• Remove some of the canola oil from the saute pan, and lower the heat to low, add all the vegetables and cook until soft and translucent. Add the ketchup and cook 1 more minute.
• Remove from the heat and add all other ingredients, except the avocado. Cover the fish with all ingredients and allow to cool to room temperature. Cover and place in refrigerator for 2 days. Serve with avocado slices.

Steps:

• Add the papaya, onion, sugar and vinegar to a medium saucepan. Bring to a simmer and cook, uncovered, until the papaya is soft and the liquid has reduced slightly, 10 to 15 minutes. Remove from the heat and cool completely over a bowl of crushed ice.
• Stir in the garlic, olive oil, ginger, cilantro, thyme and lime juice. Season to taste with salt and pepper and serve.

Steps:

• Fish:
• Use a large frying pan and put enough oil to cover the bottom with about 1/4 inch.
• Pan fry the fish in the oil on medium heat. If you are using a fillet start with the flesh side down. You may need to score the skin of a whole fish in order to allow it to cook through.
• Once the fish is fully cooked set aside some of the cooking oil and arrange the fish on a serving plate.
• Sauce:
• Stir the water, vinegar, soy sauce, sugar, salt and pepper/pepper corns together in a mixing bowl.
• The mixture should have a strong flavor of balanced sweet, sour, and salty. Add additional sugar, vinegar and/or soy sauce until you achieve this balance. Then set aside.
• Saute garlic in the reserved oil in a wok on medium-high heat until golden.
• Add onion and saute until it is also golden.
• Add ginger and saute until flavors blend.
• Add carrots, stir briefly then add liquid mixture.
• Mix sauce until flavors blend nicely.
• Simmer approximately 1 minute.
• Taste again and re-balance the flavors.
• Add bell pepper and corn starch mixture and stir together.
• Simmer until reduced to about a cup.
• Ladle the sauce over the fish and serve.

Steps:

• Start a charcoal or gas grill or preheat the broiler; the fire should be moderately hot and the rack 4 to 6 inches from the heat source. As it is heating, combine all the ingredients except the pork (including a pinch of salt and a liberal grinding of pepper, at least 1/2 teaspoon) in a medium saucepan with 1 cup water. Bring to a boil, reduce the heat to medium-low, and simmer for about 5 minutes, or until the onion has softened just a bit. Pour into a deep platter large enough to accommodate the pork.
• Sprinkle the pork liberally with salt and pepper and brown it on all sides until it is nearly cooked through (an instant-read thermometer inserted into the meat should read 150°F), 10 to 15 minutes. Remove the pork, let it rest for a few minutes to cool, then put it on the platter with the marinade.
• If you are eager to eat, wait 10 minutes or so, then slice the pork about 1 inch thick and put it back in the marinade; wait another 15 minutes or so before eating. If you have time, let the pork sit in the marinade, whole, for a couple of hours (or overnight, refrigerated) before slicing and serving at room temperature, spooning a bit of the marinade (including some onion) over each slice.

Steps:

• Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
• Pat tilapia dry with a paper towel. Cut 2 to 3 slits on either side of the fish. Sprinkle salt on top. Fry in the hot oil until browned, about 2 minutes per side.
• Heat olive oil in a skillet over medium-high heat. Saute onion and garlic until onion is translucent, about 5 minutes. Add red bell pepper and ginger; saute until fragrant, about 2 minutes.
• Mix water, vinegar, and sugar together in a bowl. Pour into the onion mixture in the skillet. Cover and bring to a boil. Cook until slightly reduced, about 2 minutes. Season with salt and pepper. Add cornstarch. Boil, stirring often, until sauce is thickened, about 5 minutes. Pour sauce over the fish.