HOME      KATE'S GLOBAL KITCHEN       SEARCH      COOKBOOK PROFILES    I LOVE DESSERTS      GLOBAL DESTINATIONS     SHOPPING     CONTACT


Cookbook

 

Tomatillo and Pepper-Ring
Escabeche with Garlic

Tomatillo and Pepper-Ring Escabeche with Garlic

Makes about 6 cups

 

This is a great side dish to serve with sandwiches in place of slaw or fries. It also goes well with sausages and roasted fowl. As with all escabeches, be sure to serve it well chilled.

  • 1 red bell pepper
  • 1 yellow bell pepper
  • 1 large poblano chile
  • 1/2 onion, cut into 1/4 inch-thick slices
  • 5 to 6 large tomatillos, soaked in warm water for 30 minutes,
         husked, and cut into quarters
  • 6 to 8 cloves garlic, halved

For the Brine

  • 4 cups rice wine vinegar
  • 2 cups water
  • 2 pods star anise
  • 4 sticks canela or 2 sticks cinnamon, cracked
  • 1-1/4 teaspoons dried thyme
  • 2 teaspoons fennel seed
  • 1-1/4 teaspoons whole allspice
  • 2 teaspoons coriander seed
  • 4 cloves
  • 6 serranos, halved dried
  • New Mexico red chile, split, stemmed, and seeded
  • 1-1/2 cups sugar
  • 1/4 bunch fresh cilantro

Trim the stem ends of the peppers and poblano. Seed and devein while keeping the peppers and poblano intact, and cut them into 1/4-inch-thick rings. Put all the vegetables except the garlic in a large heat-resistant bowl.

Combine all of the brine ingredients except for the cilantro in a large nonreactive saucepan and bring to a simmer over moderate heat. Reduce the brine by one third, about 8 to 12 minutes. Remove from heat, add the cilantro, and let steep.

Strain the brine into another large saucepan and bring it to a boil. Reduce the heat to low, add the garlic and cook for 2 to 4 minutes, or until the garlic is tender but not mushy. Pour the brine over the vegetables and let them cool to room temperature, uncovered. When cool, cover and refrigerate the escabeche for at least 6 hours or overnight. When ready to serve, drain off the brine and reserve it for another use.

Recipe from:
¡cocina!
a hands-on guide to the techniques of southwestern cooking

by Leland Atkinson, with a foreword by Mark Miller
1996, 144 pages,
full color throughout, $19.95 paper
ISBN: 0-89815-841-9
Recipe reprinted by permission.

 

¡cocina!

 

Western Cookbook Round Up

 
Cookbook Profile Archive
 
Kitchen Gypsy

This page modified February 2007


The Global Gourmet
The Global Gourmet®
Main Page

 

Chinese New Year
Celebrate Chinese &
Lunar New Year

   Clip to Evernote

Bookmark and Share

 

Twitter: @KateHeyhoe

 
Search this site:

Advanced Search
Recent Searches


Departments

Kate's Global Kitchen
Kate's Books
Cookbook Profiles
Global Destinations
Holiday & Party Recipes
I Love Desserts
On Wine
Shopping

Caffeine and You Caffeine and You
cooking kids Cooking with Kids
new green basics New Green Basics

Archives
Conversions, Charts
   & Substitutions
Search

About the
Global Gourmet®
   Contact Info
   Advertising
   Feedback
   Privacy Statement

Recent Cookbooks

Cooking Italian
175 Home Recipes
4-Hour Chef
Bakery Cookbook
Barefoot Contessa
Bouchon Bakery
Burma: Rivers of Flavor
Cake Mix Doctor
Comfort Food
Craft of Coffee
Crazy Sexy Kitchen
Daily Cookie
Fifty Shades Chicken
French Slow Cooker
Frontera - Rick Bayless
Gluten-Free Quick & Easy
Jerusalem: A Cookbook
Kitchen Science
Lidia's Favorite Recipes
Make-Ahead and Freeze
Modern Milkshakes
Modernist Cuisine
Mystic Cookbook
Paleo Slow Cooking
Picky Palate
Pop Bakery
Practical Paleo
Quick Family Cookbook
Saltie
Sensational Cookies
Smitten Kitchen
Southern Living Recipes
Sweet Life in Paris
Trader Joe's Vegetarian
True Food
Whole Larder

More Cookbooks

 

Kitchen & Home
Markdowns

 
.

Copyright © 1994-2013,
Forkmedia LLC

 

 


cat toys Catnip Toys
 

Kitchen & Home
Markdowns

 
.