Escabeche Pickled Vegetables Food

JAMAICAN STYLE ESCOVITCH OF FISH WITH PICKLED VEGETABLES

Steps:

• In a medium nonreactive saucepan, combine the vinegar, sugar, 1 tablespoon plus 2 teaspoons of the salt, pickling spice, bell peppers, onion, garlic, and Scotch bonnet and bring to a boil. Reduce heat to a simmer and skim any foam that rises to the top. Simmer vegetables for 2 minutes; remove from heat and set aside until warm before serving. (Pickled vegetables may be made up to 3 days in advance and refrigerated in a nonreactive container until ready to serve. May be served warm or cold.)
• When you are ready to cook the fish, place the fillets on a nonreactive plate or platter and squeeze the lime juice over the fillets. Let sit for several minutes then pat fillets dry. Season well on both sides with salt and freshly ground white pepper. In a shallow bowl, combine the flour, Essence, remaining 2 teaspoons of salt, garlic powder, onion powder, oregano, and white pepper and stir to combine. Dredge the fillets in the seasoned flour mixture and shake to release any excess.
• Heat the oil in a large saute pan and, when hot, add the fish and cook until golden brown and crispy on both sides, 2 to 3 minutes per side. (This will vary depending on the thickness of the fillets you are using.) Transfer fillets to a platter and spoon some of the pickled vegetables with pickling liquid over the fish. Serve immediately.
• Combine all ingredients thoroughly.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
• Published by William Morrow, 1993.

ESCABECHE RECIPE (MEXICAN PICKLED VEGETABLES)

Steps:

• Cut the vegetables and place them in a pint sized mason jar (or two). Use more or less of any vegetable as desired.
• If using whole seeds, toast them in a small pot over medium heat until fragrant, approximately 2 minutes.
• Add the vinegar, water, sugar, and salt to the pot (and add the ground spices here if using ground instead) and bring to a boil.
• Remove the pot from the heat and pour the vinegar mixture into the jars over the vegetables. Let cool and refrigerate at least 30 minutes.

ESCABECHE (MEXICAN PICKLED VEGETABLES)

Steps:

• In a large skillet or dutch oven heat the oil to medium heat. Add the garlic and the carrots and sauté for 2 minutes.
• Add the jalapeños, onions, and mushrooms. Sauté for another 3 minutes.
• Add the herbs and the salt and pepper. Stir well.
• Add the vinegar and the water. Bring the mixture to a boil. Lower to. simmer and cover the escabeche. Allow the vegetables to simmer for 10 minutes.
• Remove the escabeche from the heat and allow it to sit covered for 15 minutes.
• Allow the vegetables to marinate for at least 12 hours before serving.

PICKLED VEGETABLES

Steps:

• In a heavy saucepan, bring 10 cups water and the salt to a boil. Add the cauliflower and cook for 3 minutes, then remove from the pot and reserve. Add the carrots and cook for 3 minutes, then remove from the pot and reserve. Add the potatoes and cook for 5 minutes, then remove from the pot and reserve. Add the jalapenos and cook for 2 minutes, then remove from the pot and reserve.
• In a large heavy saute pan, heat the olive oil over medium-high heat. Add the garlic and cook until fragrant, about 4 minutes. Remove the garlic from the oil and discard. Add the vinegar and bay leaves to the oil. Add the sea salt, oregano, peppercorns and onions. Cook for 3 minutes. Toss the onion mixture with the reserved vegetables in a 13-by-9-inch baking dish. Cool the vegetables, cover with plastic wrap and refrigerate until ready to use.

ESCABECHE (PICKLED VEGETABLES)

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.

ESCABECHE DE VERDURAS (BOLIVIAN PICKLED VEGETABLES)

Steps:

• CARROTS: Peel the carrots and cut them into halves. In a casserole put water and the half teaspoon of salt. Cook the carrots over high heat. When they are soft, drain and let them cool down.
• ONIONS: Cut the ends off the onions. In a casserole put water and the half teaspoon of salt. Cook the onions over high heat for ten minutes. Then drain and let cool down.
• LOCOTO/CHILI PEPPERS: Wash the red and green locotos. In a casserole put sufficient water and salt. When it starts boiling add the locotos. Let them cook for ten minutes, drain, and let cool down.
• STRING BEANS: Wash the string beans very well, remove the ends and ribbings. Cook them in boiling water for half an hour more or less, or until they are soft. Add the salt once they are cooked. Drain, and let cool down.
• CAULIFLOWER: Cut the head of the cauliflower into small pieces. Cook them in boiling water with the salt. Let cook for half an hour or until they are soft. Drain, and let cool down.
• In a dry frying pan, toast the black pepper seeds until fragrant.
• Mix all cooked vegetables and put them in a large pickle jar or split between multiple smaller jars.
• Add the toasted pepper seeds and pour in the vinegar until covering the vegetables.
• Close the jar and let stand for two or three days before consuming.

MEXICAN PICKLED CARROTS (ESCABECHE)

Steps:

• Place the sliced vegetables in a non-reactive container that has a tight-fitting lid.
• Combine remaining ingredients in a saucepan and bring to a boil. Reduce heat to a simmer and cook 2 to 3 minutes.
• Pour the hot pickling liquid over the vegetables and allow to cool at room tenmperature. Discard any leftover liquid.
• When cool, cover and refrigerate the pickles for at least 3 hours.

ESCABECHE

Steps:

• Escabeche vegetables for turkey
• In a nonreactive container, combine 2 teaspoons freshly ground black pepper, 1 teaspoon kosher salt, 2 1/2 teaspoons toasted and ground dried Mexican oregano (page 161), 3 stemmed and thinly sliced güero chiles, 4 stemmed and thinly sliced Fresno chiles, 1 thinly sliced white onion, 3 bay leaves, 2 sticks of canela, 1 tablespoon toasted and ground coriander seed (page 164), 1 medium sweet red bell pepper (cored, seeded, and cut into very thin strips), 3 ounces drained pickled jalapeño slices, 1/2 cup liquid from the can of pickled jalapeños, 1/2 teaspoon toasted and ground fennel seed, 1/4 teaspoon ground allspice, 2 tablespoons sugar, 1 cup unseasoned rice wine vinegar, 1 cup water, 1 tablespoon olive oil, 1 small julienned carrot, 1/2 cup very thinly sliced fennel, and 2 tablespoons lemon-infused olive oil (page 162). Refrigerate until ready to use in Escabeche Turkey with Pickled Vegetables (page 50).

ACAR CAMPUR (PICKLED VEGETABLES)

Steps:

• Place the chili, onion, garlic, shrimp paste, nuts/almonds and turmeric in a food processor and blend to a paste.
• Heat the oil and stir-fry the paste for two minutes. Add the vinegar, water, sugar and salt. Bring to a boil then simmer for 10 minutes.
• Cut the carrots into flower shapes, Cut the green beans into short, neat lengths. Separate the cauliflower into neat, bite sized florets. Peel and seed the cucumber and cut the flesh into neat bite sized cubes. Cut the cabbage into neat, bite sized pieces.
• Blanch each vegetable separately in boiling water for 1 minute. Transfer to a colander and rinse in cold water to halt the cooking. Drain well.
• add the vegetables to the sauce and gradually bring back to a boil. Cook for 5-10 minutes. Do not over cook - the vegetables should still be crunchy.
• Add the peanuts and cool.
• Once cool, cover and chill for at least 3 days before serving.

MEXICAN-STYLE PICKLED VEGETABLES

Steps:

• Pack onion, fresno and carrots into a 1-qt. heatproof jar or a nonreactive container. Toast peppercorn and allspice berries in a dry large saucepan over medium heat, tossing constantly, until just fragrant, about 2 minutes. Add vinegar, sugar, salt and bring to a boil, stirring to dissolve sugar and salt. Remove from heat and stir in bay leaf, oregano, lemon zest, lemon juice, and garlic. Let cool slightly, then pour brine over onion, fresno and carrots to submerge. Seal jar and chill at least 3 hours before serving. The flavor will mellow as it sits.
• Do Ahead: Vegetables can be pickled 3 weeks ahead. Keep chilled.