Roasted Papaya Escabeche Recipes

CHILES SERRANOS EN ESCABECHE

Steps:

• Wash the chiles, leaving the stems intact. Cut a cross in the tip of each chile so the vinegar can penetrate.
• In a large heavy skillet, over a mediumhigh heat, heat the olive oil until it smokes. Reduce the heat to medium and add the onions, chiles, carrots, and garlic. Cook for about 10 minutes, stirring from time to time. Add the vinegar, salt, bay leaves, oregano, marjoram, and thyme. Bring to a boil. Reduce the heat and simmer for 5 minutes longer.
• Pack 6 sterilized pint jars with the chile mixture, top with the vinegar, and seal. Process according to USDA guidelines.

ROASTED PAPAYA ESCABECHE

Steps:

• Add the papaya, onion, sugar and vinegar to a medium saucepan. Bring to a simmer and cook, uncovered, until the papaya is soft and the liquid has reduced slightly, 10 to 15 minutes. Remove from the heat and cool completely over a bowl of crushed ice.
• Stir in the garlic, olive oil, ginger, cilantro, thyme and lime juice. Season to taste with salt and pepper and serve.

MUSSELS ESCABECHE

Steps:

• Preheat the oven to 450 degrees F.
• Put a large saute pan over medium-high heat and add 2 tablespoons oil. Once heated, add the mussels and cover with a lid to quickly saute until they open, about 5 minutes. Remove the mussels from the pan to a large platter or sheet tray to cool slightly, then remove the mussels from the shells to a bowl and set aside. Reserve the cooking liquid in a bowl.
• Hollow out the sourdough boule to create a bowl, then cut the innards into large dice. Put the bread bowl into a 12-inch cast-iron pan and arrange the diced bread around it, then drizzle with olive oil. Put into the oven to toast, stirring the diced bread as needed to evenly toast, 5 to 7 minutes.
• Add 2 tablespoons oil to the same pan the mussels steamed in and put back over medium-high heat. Add the onions, carrots, garlic, paprika, rosemary and thyme and sweat until soft, about 3 minutes. Add the vinegar and reserved mussel broth and bring to a simmer. Remove from the heat and allow to completely cool before pouring over the mussels. Taste and adjust the seasoning. Fill the toasted bread bowl with the mussels. Garnish with the chives and serve with the toasted cubed bread.

ESCABECHE

Steps:

• Season fish with salt and pepper, and dust with flour. Heat a skillet and add canola oil to it. Saute the fish until brown on both sides. Remove from the pan and place in a deep pan.
• Remove some of the canola oil from the saute pan, and lower the heat to low, add all the vegetables and cook until soft and translucent. Add the ketchup and cook 1 more minute.
• Remove from the heat and add all other ingredients, except the avocado. Cover the fish with all ingredients and allow to cool to room temperature. Cover and place in refrigerator for 2 days. Serve with avocado slices.

KEY WEST SHRIMP ESCABECHE

Steps:

• For the marinade: Combine coconut milk, lime juice, salt, sugar and vinegar in a bowl and mix well.
• For the escabeche: Preheat a grill to medium heat.
• Grill the tomatillos until well caramelized and soft, then chop. Grill the corn in the husks, then shuck and slice kernels from the cobs. (Keep the grill on.)
• Place shrimp in a bowl and sprinkle with olive oil and salt and pepper. Place shrimp on the grill and cook until caramelized and pink but still not cooked all the way through, 2 to 3 minutes per side. Pull from grill and let cool. Carefully slice shrimp lengthwise down the back. Add shrimp to a large bowl, then add the tomatillos, corn, chiles, cilantro, onion and marinade. Mix thoroughly and immediately serve.

ROASTED PAPAYA WITH BROWN SUGAR

Steps:

• Preheat oven to 450 degrees. Stir together sugar and ginger in a small bowl. Arrange papaya halves, cut sides up, in a 10-by-13-inch baking dish. Sprinkle sugar mixture evenly over halves.
• Bake, brushing papaya edges with melted sugar mixture (it will collect in well of fruit) 2 or 3 times, until mixture is bubbling and papaya edges are beginning to darken, 35 to 40 minutes.
• Sprinkle each serving with a pinch of cayenne. Serve with lime wedges.

ESCABECHE WITH PAPAYA

Steps:

• Clean fish and sprinkle with salt.
• Let stand about 15 minutes and drain well.
• Fry in hot oil until brown and set aside.
• Saute garlic,ginger,onion and papaya until papaya is half cooked.
• Add salt and hot pepper and mixture of vinegar,water,sugar,soy sauce and flour.
• Cook until liquid thickens and the papaya becomes tender.
• Place fried fish on a platter and pour over it the gravy mixture.
• Garnish with sliced red-sweet pepper.