Update my dinner status, I'm making this tonight.
Servings: 1 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
ESCABECHE SAUCE:
PART A:
PART B:
PART C:
Preparation
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
