Soused oysters - ostiones en escabeche
Yield: 4 Servings J
Ingredients:
- 1/2 c Light olive oil
- 1/3 c Finely sliced white onion
- 8 Garlic cloves peeled
- 1/2 c Finely sliced carrots -blanched
- 1/2 c Cauliflower flowerets -blanched
- 2 California bay leaves
- 3 Fresh marjoram sprigs or 1/4 -tsp dried
- 1 1/2 ts Dried oregano Mexican if -possible
- 1/2 ts Peppercorns Sea salt to taste
- 1/4 c Vinegar
- 2 c Shucked oysters or other
Instructions:
-seafood (shrimp crab Scallops alone or together) 1 Lime thinly sliced Strips of canned jalapenos -en escabeche (to taste) 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
