Guincitos Verdes En Escabeche (pickled Green Bananas) Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
--ESCABECHE SAUCE:-- -PART A:--,
2 cup: Olive oil,
1 cup: Vinegar,
12: Peppercorn,
, whole black peppers
1/2 tsp: Salt,
2: Whole bay leaves,
1 1/2 lbs: Onions, peeled and sliced
2 centiliter: Garlic, minced -PART B:--
10: Green bananas, (plantains) -PART C:--
8 cup: Water,
2 tbsp: Salt,
Directions:
In a Calder (heavy kettle), mix ingredients included in A, and cook over
low heat for 1 hour. Allow to cool. Trim ends of bananas and slit just the
peel, lengthwise on both sides, in a deep pot, bring to a boil water to
cover bananas. Add bananas, cover and boil over low heat for 15 minutes.
Drain and peel. Fill the pot with ingredients included C and bring rapidly
to a boil. Add peeled bananas, cover and boil over low heat for 10
minutes. Add 1 cup of water and boil for 5 minutes. Drain and allow to
cool. Cut bananas into 1 inch rounds. Place in a deep glass or porcelain
dish, alternating with the Escabeche sauce. Marinate for 24 hours. Serve as
an appetizer.
Posted to MM-Recipes Digest by "jack lewis" on Aug 14,
98
Source from luhu.jp
low heat for 1 hour. Allow to cool. Trim ends of bananas and slit just the
peel, lengthwise on both sides, in a deep pot, bring to a boil water to
cover bananas. Add bananas, cover and boil over low heat for 15 minutes.
Drain and peel. Fill the pot with ingredients included C and bring rapidly
to a boil. Add peeled bananas, cover and boil over low heat for 10
minutes. Add 1 cup of water and boil for 5 minutes. Drain and allow to
cool. Cut bananas into 1 inch rounds. Place in a deep glass or porcelain
dish, alternating with the Escabeche sauce. Marinate for 24 hours. Serve as
an appetizer.
Posted to MM-Recipes Digest by "jack lewis"
98
Source from luhu.jp
Tags
Ethnic