Soused Oysters - Ostiones En Escabeche Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
Jim Vorheis,
1/2 cup: Light olive oil,
1/3 cup: Finely sliced white onion,
8: Garlic cloves, peeled
1/2 cup: Finely sliced carrots, blanched
1/2 cup: Cauliflower flowerets, blanched
2: California bay leaves,
3: Fresh marjoram sprigs or 1/4 tsp dried,
1 1/2 tsp: Dried oregano, Mexican if possible
1/2 tsp: Peppercorns,
Sea salt to taste,
1/4 cup: Vinegar,
2 cup: Shucked oysters or other seafood, (shrimp, crab,
Scallops, alone or together)
1: Lime, thinly sliced
Strips of canned jalapenos en escabeche, to taste
Directions:
Heat the oil in a large frying or saute pan. Add the onion and garlic
cloves and toss over high heat without browning for about 2 minutes.
Add the vegetables, herbs, peppercorns, salt, and vinegar; cook over
high heat until the mixture comes to a boil. Add the oysters, sliced
lime, and jalapenos* and cook until the oysters are plump and just
cooked - about 2 minutes.
Set aside to cool. Refrigerate overnight and serve at room
temperature.
* Jalapenos may be omitted and passed separately at the table.
The Art of Mexican Cooking From the collection of Jim Vorheis
Source from luhu.jp
cloves and toss over high heat without browning for about 2 minutes.
Add the vegetables, herbs, peppercorns, salt, and vinegar; cook over
high heat until the mixture comes to a boil. Add the oysters, sliced
lime, and jalapenos* and cook until the oysters are plump and just
cooked - about 2 minutes.
Set aside to cool. Refrigerate overnight and serve at room
temperature.
* Jalapenos may be omitted and passed separately at the table.
The Art of Mexican Cooking From the collection of Jim Vorheis
Source from luhu.jp