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