escabeche

Pickled vegetables poured over boiled green bananas and bite sized gizzards.

Green bananas and gizzards | Guineos escabeche con mollejas

lbs gizzards

green bananas

white onion

red bell pepper

green bell pepper

yellow bell pepper

orange bell pepper

green olives

olive oil

white vinegar

water

black pepper

salt

bay leaf

garlic

parsley flakes

onion powder

Cut the ends of the green bananas and peel it. Cut bananas into one inch chunks.

Place bananas into a large pot of water with a pinch of added salt and boil bananas over high heat for 10-12 minutes, or just until fork tender.

While the bananas are cooking, cut gizzards into smaller bite sized pieces and boil with water in a different pot for ten minutes.

Drain the bananas and put into a large bowl. (Drizzle a little olive oil to keep fresh.)

In a separate pot, heat the oil over medium high heat and then add the remaining ingredients and bring to a boil over medium high heat, and then lower to a simmer. Cook until onions and peppers have softened. About 7-10 minutes.

Taste for seasonings and adjust to your liking.

Once vegetables have softened, pour mixture into the large bowl with bananas, and toss to coat.

Fold in gizzards and refrigerate for an hour before serving.

These Crispy Mexican Slow Cooker Pork Carnitas are the best, easiest carnitas you will ever make!  Tender, juicy shredded pork, filled with flavor and delicious crispy, caramelized "burnt ends" achieved by popping the shredded pork under the broiler, this is the perfect recipe for parties and large groups, and amazing in tacos, nachos, salads and burritos!

Crispy Mexican Slow Cooker Pork Carnitas with Escabeche

pork shoulder or pork butt

orange juice

Tablespoons lime juice (about 2 limes)

tomatoes

green salsa

Tablespoons brown sugar (optional)

Tablespoon cumin

Kosher salt

oregano

chili powder

onion

jalapeno (seeds removed)

bay leaves

cinnamon

red onion (thinly sliced)

cloves

sugar

black peppercorns

cumin

garlic (thinly sliced)

red pepper flakes

Place the pork in a large slow cooker.  Add in the orange juice, lime juice, diced tomatoes and salsa.

Mix together the brown sugar, cumin, salt, pepper, oregano, and chili powder in a small bowl and rub it into the meat.  Add the chopped onion, jalapeno, bay leaves and cinnamon sticks, then cover and cook on low for 8-10 hours or on high for 5-6 hours.

At the 8 hour mark (or the 5 hour mark if cooking on high), remove the meat from the crock pot (do NOT discard all of the juices from the slow cooker) and place it in a large baking dish (so juices don't run all over your counter).  Remove any fat from the meat and then shred the meat into bite-size pieces with a fork.  Return the pork to the slow cooker with all of the juices from cooking and let it cook an additional 30 minutes while you prep garnishes and all the things you want to serve with your pork carnitas.

Turn on the oven to broil.

Transfer the shredded pork to a large baking sheet covered in tinfoil and spread into an even, single layer.  Broil in the oven for 5-8 minutes, then give the meat a good toss with some tongs so other parts can get hit by the broiler and return to the oven for another 5-8 minutes under the broiler.  This will give some of the pork a bit of char and create the crispy texture that really makes amazing carnitas even more amazing (and authentic).  Serve in corn or flour tortillas with cilantro, fresh avocado, maybe some thinly sliced radishes or chopped white onion and cotija cheese, and homemade escabeche.  Or add it to salads, nachos, soups, etc.

Carnitas

In a small saucepan, combine all of the escabeche ingredients except the sliced onion and bring to a boil.  Add the red onion and stir for about 30 seconds to combine and for the onion to be coated in the vinegar brine.  Remove from heat and allow to cool to room temperature. Store in a container and refrigerate for up to two weeks.

Escabeche

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Huevos rellenos de mejillones en escabeche, una receta deliciosa y sencilla para el aperitivo

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lata de mejillones en escabeche

cs. de mahonesa

Cebollino fresco

1. Cuece los huevos en abundante agua ligeramente salada y con un chorrito de vinagre durante 10 minutos si partes de agua fría (12 minutos si lo haces partiendo de agua hirviendo). Refréscalos inmediatamente con agua helada y pélalos.

2. Córtalos por la mitad longitudinalmente, retira con cuidado las yemas (guarda una para decorar) y ponlas en un bol. Mézclalas, a la vez que vas aplastándolas con un tenedor, con los mejillones escurridos y ligeramente picados. Añade la mahonesa, un poco del líquido delescabeche y cebollino picado al gusto. Remueve bien hasta integrar todos los ingredientes.

3. Rellena cada mitad de huevo con la mezcla y reserva en el frigorífico unos 30 minutos. A la hora de servir, ralla por encima la yema reservada, y decora con más cebollino picado.

Yuca En Escabeche is a traditional Puerto Rican dish of pickled cassava, olives, and onions. It&#39;s delicious, vibrant, easy, and versatile!

Yuca En Escabeche

lb yuca (fresh

tsp kosher salt, divided (0.16)

olive oil (0.84)

white vinegar (0.41)

bay leaves (0.30)

tsp black peppercorns (0.05)

tsp adobo seasoning (0.04)

yellow onion, sliced in half moons (0.42)

garlic, thinly sliced (0.34)

Spanish olives (AKA Manzanilla olives) (0.33)

olive brine (0.09)

If the yuca is fresh, peel and split it into 4-inch long quarters. Remove the woody center root. If the yuca is frozen, split it into 4-inch halves. Make sure the woody center has been removed and then cut each half in half.

Add yuca to a Dutch oven or other large heavy-bottomed pot. Add water until you cover the yuca by two inches. Add 2 teaspoons of salt. Boil until the yuca is fork-tender but not mushy,  about 25 to 30 minutes. Then drain the yuca and cool.

While the yuca cooks, set a small pot over medium-low heat. Add the olive oil and warm. Add the vinegar, peppercorns, bay leaf, remaining 2 teaspoons salt, adobo, onions, garlic, olives, and olive brine to the warm oil. Cook for 10 minutes, stirring occasionally, then remove from the heat.

Add the yuca to a large bowl. Cover the drained yuca with escabeche. Let it sit at room temperature for at least 30 minutes to develop the flavors, then serve.

I had this in Puerto Rico (without realizing what it was called) and absolutely loved it.  Can't wait to try this recipe, it looks super simple!

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