The escabeche was very vinegary ~ I think I wouldn't use white vinegar next time... maybe rice vinegar?
The fajitas were very simple ~ chicken marinated in jalapeno and lime and then grilled, grilled red onion and green peppers, guacamole and sour cream. We got a little carried away with the sour cream and the piping bag...
After class, a couple of boys almost came to blows over mopping the flour ~ could we find anything better to argue about??? One of the smart ones decided it would be a good idea to put soap, degreaser and bleach in the mop bucket.
3 comments:
I've never heard of escabeche before. Does it refer to the marinade or preparation?
Goes to show you learn something every day!
Jennifer, from what I can see, it refers to the marinade :
ESCABECHE
Escabeche ('pickled') is a spicy marinade of Spanish origin, used to season and preserve fried (occasionally poached) fish and sometimes poultry. It consists of vinegar or lime juice, onions, peppers and spices. The fish is first fried, then marinated overnight and served cold.
It can be found with similar names in many areas, including North Africa (scabetche), Jamaica (escovitch), France, Belgium, Italy (escabecio or scavece) and South America.
That's so cool. I love finding out new things! Thanks for the info.
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