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Name: Escabeche Casa Del Sol
Prep time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 1 ts Whole black peppercorns; 4 Carrots; peeled, sliced thin; 3 Zucchini; thinly sliced; 3/4 c olive oil; 1 1/2 c White vinegar; 3 tb Salt; 1 md Onion; cut in wedges; 1 Head cauliflower; in florets; 12 sm Bay Leaves; 3/4 ts Each: thyme; oregano,; 12 Cloves garlic; peeled; 2 c Water; 1 cn (3.5-oz) pickled Jalapenos

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INGREDIENTS

1 ts Whole black peppercorns
4 Carrots; peeled, sliced thin
3 Zucchini; thinly sliced
3/4 c olive oil
1 1/2 c White vinegar
3 tb Salt
1 md Onion; cut in wedges
1 Head cauliflower; in florets
12 sm Bay Leaves
3/4 ts Each: thyme; oregano,
12 Cloves garlic; peeled
2 c Water
1 cn (3.5-oz) pickled Jalapenos

Servings

INSTRUCTIONS

In Dutch oven, sauce garlic & onion in olive oil for 3 minutes. Add carrots & peppercorns & saute 5 minutes. Add vinegar & simmer, covered, for 3 minutes. Drain pickled jalapenos & reserve liquid. Add 2 cups water & jalapeno juice to pot, bring to a boil. Add salt & cauliflower, separated into florets, & cook, covered over moderate heat for 12 minutes. Add bay leaves, zucchini, sliced drained jalapenos, thyme, oregano & marjoram. Cover & simmer 2 minutes. Let escabeche cool, covered, & store covered in refrigerator. It will keep 2 weeks. Serve cold as a first course. Makes 8 cups. NOTE: Use both cauliflower & jicama if both are available--if not, use one or the other. BY LTC GRANVILLE TATE FROM RESTAURANTE CASA DEL SOL, CD JUAREZ, MEXICO From the , Fort Bliss Officers Wives Club, Ft. Bliss, TX. Downloaded from G Internet, G Internet.

NOTES

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Escabeche Casa Del Sol

1 ts Whole black peppercorns 
4  Carrots; peeled, sliced thin 
3  Zucchini; thinly sliced 
3/4 c olive oil 
1 1/2 c White vinegar 
3 tb Salt 
1 md Onion; cut in wedges 
1  Head cauliflower; in florets 
12 sm Bay Leaves 
3/4 ts Each: thyme; oregano, 
12  Cloves garlic; peeled 
2 c Water 
1 cn (3.5-oz) pickled Jalapenos

In Dutch oven, sauce garlic & onion in olive oil for 3 minutes. Add carrots  & peppercorns & saute 5 minutes. Add vinegar & simmer, covered, for 3  minutes. Drain pickled jalapenos & reserve liquid. Add 2 cups water &  jalapeno juice to pot, bring to a boil. Add salt & cauliflower, separated  into florets, & cook, covered over moderate heat for 12 minutes. Add bay  leaves, zucchini, sliced drained jalapenos, thyme, oregano & marjoram.  Cover & simmer 2 minutes. Let escabeche cool, covered, & store covered in  refrigerator. It will keep 2 weeks. Serve cold as a first course. Makes 8  cups.    NOTE: Use both cauliflower & jicama if both are available--if not, use one  or the other.    BY LTC GRANVILLE TATE    FROM RESTAURANTE CASA DEL SOL,    CD JUAREZ, MEXICO    From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club,  Ft. Bliss, TX.  Downloaded from G Internet,  G Internet.

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Nutrition

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Serving Size: 1 Serving (739g)
Recipe Makes: 1 Servings

Calories: 712
Calories from Fat: 415 (58%)

Amt Per Serving		% DV

	Total Fat 46.1g	61 %
	Saturated Fat 7.2g	36 %
	Monounsaturated Fat 30.9g
	Polyunsanturated Fat 5.9g
Cholesterol 0mg		0 %
Sodium 51.6mg		2 %
Potassium 998.9mg		26 %
Total Carbohydrate 71.7g		21 %
	Dietary Fiber 27.4g	109 %
	Sugars, other 44.3g
Protein 9.9g		14 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 712

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