Recipe - Escabeche Casa Del Sol

12 Cloves garlic; peeled
1 md Onion; cut in wedges
Three fourths cup Olive oil
4 Carrots; peeled, cut or sliced up thin
1 teaspoon Whole black peppercorns
1 One half cup White vinegar
1 cn (3.5oz) pickled Jalapenos
2 cup Water
3 tablespoon Salt
1 Head cauliflower; in florets
12 small Bay leaves
3 Zucchini; thinly cut or sliced up
Three fourths teaspoon Each: thyme; oregano,
marjoram

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, cut or sliced up 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 availableif 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 Glen's MM Recipe Archive,
http://www.erols.com/hosey.