Guineos En Escabeche Food

GUINEOS EN ESCABECHE (GREEN BANANA SALAD)

Steps:

• Cut the banana with a knife by cutting off the ends of the bananas and making a cut alond the outside curves of the banana skins, but DO NOT remove the skins.
• Place the bananas in boiling water and add 1 to 2 tablespoons of salt and 2 teaspoons of oil to make them peel easier. Boil the bananas for approximately 20 minutes on medium-low heat. If you boil them too long they will come apart.
• While the bananas cook, make the Escabeche sauce by placing all the rest of the ingredients into a pot. Stir them well and place on medium heat until the mixture gets hot. Then reduce the heat to low and cook for approximately 1 hour. (Other recipes said to cook only until the onions got soft.) Remove from heat and set aside to cool to room temperature.
• The banana is done when you lightly stab it with a toothpick and it is tender but firm. Peel off the skins and cut the bananas in 1 inch size rounds and put them in a glass or "Tupperware" bowl. Add the sauce to the bananas. Stir and mix well. Cover them and let them cool off. After they cool off place them in the refrigerator for 2 hrs or longer -- the longer the better. Serve and eat.

ESCABECHE DE GUINEOS Y MOLLEJAS

Steps:

• Boil the bananas in salt water until cooked, about 20 minutes. Boil the chicken gizzards in salt water, add 1 chicken boullion, onion powder, and garlic powder (1 spoon of each), until chicken is very tender, about 2 hours. Drain the chicken gizzards and cut into small pieces. Cut onions into thin slices. Take garlic and puree in food chopper or blender add oil and vinegar salad dressing, salt and pepper to taste (you may add 1 envelope of plain sazon). Cut bananas into 1/2 inch pieces (straight circles). Add bananas, chicken gizzards, garlic,olives, onions and olive oil, mix well. Place in the oven for 20-30 minutes at 325F. Remove and serve warm, this dish can be served with rice, meat, pasteles or alone.

GUINEOS EN ESCABECHE (PICKLED UNRIPE GREEN BANANAS)

Steps:

• First, prepare the escabeche by heating a large sized saucepan to stovetop medium heat. Pour in a little bit of olive oil for sautéing. Toss in the half moon sliced red onion and minced garlic after the pan is ready. Sauté the mixture for 3-5 minutes while continuously stirring.
• Slowly pour in the olive oil and apple cider vinegar. Add in the spanish olives, bay leaves, 1 tsp salt, and the black peppercorns. Stir the mixture around and reduce the heat to simmer. Set aside for 50 minutes.
• Heat a large pot to medium-high heat. Cut the tips of the unripe bananas and add to your large pot with the skin still on. Add water to your large pot slightly covering the bananas. Add the other 1 tsp of salt into the water. Remove bananas from the water when the skin begins to split. Then, peel the skin off of the bananas when they cool off.
• Finally, cut the bananas into 1-inch slices and place into a large food storage (preferably glass). Pour escabeche over the sliced bananas and mix in the avocados. Store in the refrigerator for at least 12 hours before serving.

GUINEITOS EN ESCABECHE

Steps:

• Cut the banana with a knife by cutting off the ends of the bananas and making a cut alond the outside curves of the banana skins, but DO NOT remove the skins (don't cut your fingers).
• Place the bananas in boiling water and add 1 to 2 tablespoons of salt and 2 teaspoons of oil to make them peel easier. Boil the bananas for approximately 20 minutes on medium-low heat. If you boil them too long they will come apart.
• While the bananas cook, make the Escabeche sauce by placing all the rest of the ingredients into a pot. Stir them well and place on medium heat until the mixture gets hot. Then reduce the heat to low and cook for approximately 1 hour. Remove from heat and set aside to cool to room temperature. I can almost smell the sauce. Yum!
• The banana is done when you lightly stab it with a toothpick and it is tender but firm. Peel off the skins and cut the bananas in 1 inch size rounds and put them in a glass or plastic bowl. Add the sauce to the bananas. Stir and mix well. Cover them and marinade them for at least 24 hours at room temperature. Tips You can refrigerate the bananas, but make sure they have cooled down to room temperature before you do.

GREEN BANANAS AND GIZZARDS | GUINEOS ESCABECHE CON MOLLEJAS

Steps:

• Cut the ends of the green bananas and peel it. Cut bananas into one inch chunks.
• Place bananas into a large pot of water with a pinch of added salt and boil bananas over high heat for 10-12 minutes, or just until fork tender.
• While the bananas are cooking, cut gizzards into smaller bite sized pieces and boil with water in a different pot for ten minutes.
• Drain the bananas and put into a large bowl. (Drizzle a little olive oil to keep fresh.)
• In a separate pot, heat the oil over medium high heat and then add the remaining ingredients and bring to a boil over medium high heat, and then lower to a simmer. Cook until onions and peppers have softened. About 7-10 minutes.
• Taste for seasonings and adjust to your liking.
• Once vegetables have softened, pour mixture into the large bowl with bananas, and toss to coat.
• Fold in gizzards and refrigerate for an hour before serving.

GUINEOS EN ESCABECHE

Steps:

• 1. Boil the bananas in salt water until cooked, About 20 minutes.
• 2. Boil the chicken gizzards in salt water
• 3. Add 1 chicken boullion,onion powder,and garlic powder (1 spoon of each)until chicken is very tender about 2 hours.
• 4. Drain the chicken gizzards an cut into small pieces.
• 5. Cut onions into thin slices.
• 6. Take garlic and puree in food chopped.
• 7. Add oil and vinegar salad dressing.
• 8. Salt and pepper to taste.
• 9. Cut bananas into 1/2 inch pieces (straight circles).
• 10. Add bananas,chicken gizzards,garlic,olive,onions and olive oil,mix well.
• 11. Place in oven 25 or 30 minutes at 300F.
• 12. Remove and serve warm,this dish can be served with rice and beans,meat or by itself or salads.