Guineos En Escabeche Recipes

GUINEITOS EN ESCABECHE

Steps:

• Cut the banana with a knife by cutting off the ends of the bananas and making a cut alond the outside curves of the banana skins, but DO NOT remove the skins (don't cut your fingers).
• Place the bananas in boiling water and add 1 to 2 tablespoons of salt and 2 teaspoons of oil to make them peel easier. Boil the bananas for approximately 20 minutes on medium-low heat. If you boil them too long they will come apart.
• While the bananas cook, make the Escabeche sauce by placing all the rest of the ingredients into a pot. Stir them well and place on medium heat until the mixture gets hot. Then reduce the heat to low and cook for approximately 1 hour. Remove from heat and set aside to cool to room temperature. I can almost smell the sauce. Yum!
• The banana is done when you lightly stab it with a toothpick and it is tender but firm. Peel off the skins and cut the bananas in 1 inch size rounds and put them in a glass or plastic bowl. Add the sauce to the bananas. Stir and mix well. Cover them and marinade them for at least 24 hours at room temperature. Tips You can refrigerate the bananas, but make sure they have cooled down to room temperature before you do.

GUINEOS EN ESCABECHE (GREEN BANANA SALAD)

Steps:

• Cut the banana with a knife by cutting off the ends of the bananas and making a cut alond the outside curves of the banana skins, but DO NOT remove the skins.
• Place the bananas in boiling water and add 1 to 2 tablespoons of salt and 2 teaspoons of oil to make them peel easier. Boil the bananas for approximately 20 minutes on medium-low heat. If you boil them too long they will come apart.
• While the bananas cook, make the Escabeche sauce by placing all the rest of the ingredients into a pot. Stir them well and place on medium heat until the mixture gets hot. Then reduce the heat to low and cook for approximately 1 hour. (Other recipes said to cook only until the onions got soft.) Remove from heat and set aside to cool to room temperature.
• The banana is done when you lightly stab it with a toothpick and it is tender but firm. Peel off the skins and cut the bananas in 1 inch size rounds and put them in a glass or "Tupperware" bowl. Add the sauce to the bananas. Stir and mix well. Cover them and let them cool off. After they cool off place them in the refrigerator for 2 hrs or longer -- the longer the better. Serve and eat.

GUINEOS EN ESCABECHE

Steps:

• 1. Boil the bananas in salt water until cooked, About 20 minutes.
• 2. Boil the chicken gizzards in salt water
• 3. Add 1 chicken boullion,onion powder,and garlic powder (1 spoon of each)until chicken is very tender about 2 hours.
• 4. Drain the chicken gizzards an cut into small pieces.
• 5. Cut onions into thin slices.
• 6. Take garlic and puree in food chopped.
• 7. Add oil and vinegar salad dressing.
• 8. Salt and pepper to taste.
• 9. Cut bananas into 1/2 inch pieces (straight circles).
• 10. Add bananas,chicken gizzards,garlic,olive,onions and olive oil,mix well.
• 11. Place in oven 25 or 30 minutes at 300F.
• 12. Remove and serve warm,this dish can be served with rice and beans,meat or by itself or salads.