MARINATED YUCA WITH PICKLED RED ONIONS
Provided by Amanda Freitag
Categories side-dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Put the yuca pieces in a heavy-bottomed saucepot and cover with cold water. Season with salt. Bring to a boil and cook until tender, about 10 minutes. Drain and set aside to cool.
- Meanwhile, add the vinegar, lime juice, sour orange juice, olive oil, garlic and red onions to a bowl. Season with salt and pepper. Add the cooled yuca and allow it to marinate for 30 minutes. Just before serving, stir in the parsley.
BOILED YUCA WITH PICKLED RED ONION AND ROASTED GARLIC
Provided by Food Network
Number Of Ingredients 9
Steps:
- To cook yuca, place pieces in a saucepot and cover with cold water and bring it to a boil over medium-high heat. Once at a boil, lower the temperature and simmer until yuca is tender. Next, place red onion slices in a sauce pot with the vinegar, water, peppercorns, coriander, and 1 bay leaf. Bring the onions to a boil and remove from the heat to cool at room temperature. Once the yuca is tender strain and place in a serving bowl. Spoon the onions over the yuca. Serve with roasted garlic and hot sauce. Season with salt and pepper.
FISH AND YUCA STEW WITH PICKLED ONIONS
Steps:
- Cook yuca:
- If using fresh yuca, remove peel and pink flesh using a vegetable peeler. Cover fresh or frozen yuca with salted cold water in a 3- to 4-quart saucepan. Bring to a boil, then simmer, covered, until yuca begins to split, 15 to 20 minutes. Transfer yuca with a slotted spoon to a cutting board, reserving water in pan. Cut into 1-inch wedges, pulling out and discarding tough core. Return yuca to cooking water and simmer, covered, until tender and completely translucent, 15 to 25 minutes more.
- Make pickled onions while yuca cooks:
- Cover onion with boiling-hot water in a heatproof bowl and let stand 15 minutes. Drain onion and return to bowl. Add lime juice and salt, tossing to coat, and let stand at least 5 minutes before serving.
- Make fish stew while yuca finishes cooking:
- Bring water, tomatoes, cilantro, cumin, and 3/4 teaspoon salt to a boil in a 3- to 4-quart heavy saucepan. Reduce heat and simmer, covered, 5 minutes. Toss fish with remaining 3/4 teaspoon salt and stir into broth. Cook, uncovered, over moderate heat, stirring occasionally, until fish is just cooked through, 3 to 5 minutes. 3Drain yuca and divide among 4 large soup bowls. Ladle fish stew over yuca and top with some of pickled onions.
YUCATáN-STYLE PICKLED RED ONIONS
Zingy, crunchy, and colorful, this popular Mexican condiment complements anything from tacos to grilled meats. The lime acts as a preservative and also mellows out the sharp onion flavor, while the chile adds a welcome touch of heat.
Provided by Gabriela Cámara
Categories condiment
Time 2h5m
Yield 8 servings
Number Of Ingredients 6
Steps:
- In a large jar, add sliced onions and about 2 teaspoons of salt. Cover and shake well. To the jar, add a splash of olive oil, cover, and shake again. Repeat with a splash of lime juice.
- Add a pinch of salt to the sliced habanero, then add to jar. Add remaining olive oil, lime juice, two big pinches of salt, and two big pinches of oregano. Shake one more time to fully combine. Refrigerate for at least 2 hours, but preferably 24, before using. (Store for up to two weeks in lidded jar in refrigerator.)
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