Recipe - Guincitos Verdes En Escabeche (Pickled Green Bananas)

ESCABECHE SAUCE:
PART A:
2 cup Olive oil
1 cup Vinegar
12 Peppercorn
(whole black peppers)
One half teaspoon Salt
2 Whole bay leaves
1 One half pound Onions, peeled and cut or sliced up
2 cl Garlic, minced
PART B:
10 Green bananas (plantains)
PART C:
8 cup Water
2 tablespoon Salt

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 MMRecipes Digest by "jack lewis" jlewis@bigsky.net on Aug 14,
98