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Epicurious

Escabeche

Foods preserved in brine, usually a mixture of vinegar, chiles, and spices, are called en escabeche (pickled). This technique is most commonly used for vegetables, but also for meat, fish, and eggs.

Ingredients

Preparation

  1. Escabeche vegetables for turkey

    In a nonreactive container, combine 2 teaspoons freshly ground black pepper, 1 teaspoon kosher salt, 2 1/2 teaspoons toasted and ground dried Mexican oregano (page 161), 3 stemmed and thinly sliced güero chiles, 4 stemmed and thinly sliced Fresno chiles, 1 thinly sliced white onion, 3 bay leaves, 2 sticks of canela, 1 tablespoon toasted and ground coriander seed (page 164), 1 medium sweet red bell pepper (cored, seeded, and cut into very thin strips), 3 ounces drained pickled jalapeño slices, 1/2 cup liquid from the can of pickled jalapeños, 1/2 teaspoon toasted and ground fennel seed, 1/4 teaspoon ground allspice, 2 tablespoons sugar, 1 cup unseasoned rice wine vinegar, 1 cup water, 1 tablespoon olive oil, 1 small julienned carrot, 1/2 cup very thinly sliced fennel, and 2 tablespoons lemon-infused olive oil (page 162). Refrigerate until ready to use in Escabeche Turkey with Pickled Vegetables (page 50).

Tacos by Mark Miller with Benjamin Hargett and Jane Horn. Copyright © 2009 by Mark Miller with Benjamin Hargett and Jane Horn. Published by Ten Speed Press, an imprint of the Crown Publishing Group, a division of Random House, Inc. Mark Miller is the acclaimed chef-founder of Coyote Cafe in Santa Fe, New Mexico. He has started and owned thirteen different restaurants on three continents from 1979 to 2008. He is the author of ten books with nearly 1 million copies in print, including Tacos, The Great Chile Book, The Great Salsa Book, and Coyote Cafe. Mark currently works in International Culinary Consulting and lives in Santa Fe, New Mexico. Benjamin Hargett is a travel-loving chef who has cooked in Europe, the Carribean, Mexico, and the United States, where he worked with Mark Miller at the Coyote Café for many years.
TagsEscabècheDairy FreeGluten FreeNut FreeEasyQuick30 Minutes or LessMeal PrepNo-CookCookbooks
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