Verduras en Escabeche (Pickled Vegetables)

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            FOOD FUNNY
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Thanks to Stephanie from the Pacific Northwest for this true food
funny:

A friend of mine has a cabin up in the woods on a lake. They use it
mostly in the summer and keep it down to emergency rations in the off
season. Her husband and grown son had made a trip to check on the
cabin. The son finds a salami in the refrigerator. Dad yells, "Don't
eat that, it's our emergency salami!" The son replies, "It IS an
emergency! I'm hungry!" Maybe everyone should have an "emergency
salami."

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            TODAY'S RECIPE
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One of the secret rules by which this little ezine is run is "When in
doubt, do Mexican." (Or Chinese, or Italian, or... oh, never mind.)
I was waffling between several theme ideas for this week, so I picked
some more of my Mexican favorites. Here is the lineup:

Monday's Starter
Verduras en Escabeche (Pickled Vegetables)

Tuesday's Soup or Salad
Caldo de Papas con Queso (Potato and Cheese Soup)

Wednesday's Side Dish
Papas al Mojo de Ajo (Garlic Roasted Potatoes)

Thursday's Entree
Camarones con Tequila (Tequila Shrimp)

Friday's Dessert
Budin de Arroz con Coco (Coconut Rice Pudding)

Little bowls of these pickles are often found waiting for diners on
restaurant tables in Mexico and the Southwestern United States.

Verduras en Escabeche (Pickled Vegetables)

1/2 cup (125 ml) corn or canola oil
4 heads garlic, outer skin removed and top sliced off
6 carrots, cut into 1/4-inch (5 mm) slices
6 jalapeno chiles, cut into 1/2-inch (1 cm) slices
1 medium onion, cut into 1/2-inch (1 cm) slices
4 cups (1 L) white vinegar
2 cups (500 ml) water
2 Tbs (30 ml) dried oregano, preferably Mexican
3 bay (laurel) leaves
2 tsp (10 ml) whole black peppercorns
2 tsp (10 ml) salt
1 medium cauliflower, cut into florets
20 green beans (haricots), trimmed and cut into
2-inch (5 cm) lengths

Heat the oil in a large, deep skillet over moderate heat and saute the
garlic heads until the skin begins to crisp, about 5 minutes. Add the
carrots, jalapenos, and onion and cook for 2 minutes. Add the
vinegar, water, and seasonings and bring to a boil. Add the
cauliflower and green beans and simmer for 3 minutes. Ladle the
vegetables and liquid into sterilized jars and refrigerate overnight.
Serve at room temperature. Will keep for up to 1 week. Makes about
2 quarts (2 L).
Received on Mon Mar 8 02:40:35 2004