Guineo en Escabeche: Pickled Green Bananas
Guineo en Escabeche
Ingredients:
6 Green Bananas
Water
1 Tbsp. Olive Oil, plus 1/2 cup extra
1 Tbsp. Salt
1/4 cup Milk
3 Tbsp. White or Red Onion, chopped small
3 Tbsp. Sweet Roasted Red Bell Pepper, chopped small
1O-12 Green Olives, sliced
1 Bay Leaf
1 tsp. Black Pepper Corn or 1 tsp. Ground Pepper
1/4 cup White Vinegar
1 tsp. Garlic Powder
1/2 tsp. Adobo
Procedure:
1. Using a sharp knife, cut the ends of the banana, and make one shallow cut from one end to the other. Place into a large pot with cold water. Add 1 Tbsp. Olive Oil, Salt and Milk. The milk is to eliminate the bitterness of the banana skin. This is the easiest way to cook and peel green bananas.
2. Once the water starts to boil you will notice that the milk will start to rise too, start skimming it off with a spoon.
3. Once the skins of the bananas turn dark, turn off the heat. Remove the bananas with a tong, careful they will be very hot, and immediately remove the skins. Don't let the banana get cold with the skin still on because it will taste bitter.
4. Slice bananas in 1/2" slices.
5. Using a large skillet over low heat, add bananas, olive oil, olives, roasted red pepper, peppercorn or black pepper, bay leaf, vinegar and garlic powder. Bring to a simmer. Taste bananas for desired saltiness and sourness. If you need to add more salt, use a bit of adobo at the end of cooking, since the longer you cook a food the more concentrated the salt becomes. If your bananas are too sour because of the vinegar, balance by adding more olive oil, if its too bland, balance by adding more vinegar.
Note: You can also add mojella. You would want a pack of chicken gizzards. In a pressure cooker, add gizzards, 1/2 Onion, 2 cloves of Garlic, 1 chicken bullion cube. Cook until gizzards are very tender, you should be able to slice it without effort. Cut Gizzards into 1 inch pieces and follow the recipe above.
#YouBeTheCook
Ingredients:
6 Green Bananas
Water
1 Tbsp. Olive Oil, plus 1/2 cup extra
1 Tbsp. Salt
1/4 cup Milk
3 Tbsp. White or Red Onion, chopped small
3 Tbsp. Sweet Roasted Red Bell Pepper, chopped small
1O-12 Green Olives, sliced
1 Bay Leaf
1 tsp. Black Pepper Corn or 1 tsp. Ground Pepper
1/4 cup White Vinegar
1 tsp. Garlic Powder
1/2 tsp. Adobo
Procedure:
1. Using a sharp knife, cut the ends of the banana, and make one shallow cut from one end to the other. Place into a large pot with cold water. Add 1 Tbsp. Olive Oil, Salt and Milk. The milk is to eliminate the bitterness of the banana skin. This is the easiest way to cook and peel green bananas.
2. Once the water starts to boil you will notice that the milk will start to rise too, start skimming it off with a spoon.
3. Once the skins of the bananas turn dark, turn off the heat. Remove the bananas with a tong, careful they will be very hot, and immediately remove the skins. Don't let the banana get cold with the skin still on because it will taste bitter.
4. Slice bananas in 1/2" slices.
5. Using a large skillet over low heat, add bananas, olive oil, olives, roasted red pepper, peppercorn or black pepper, bay leaf, vinegar and garlic powder. Bring to a simmer. Taste bananas for desired saltiness and sourness. If you need to add more salt, use a bit of adobo at the end of cooking, since the longer you cook a food the more concentrated the salt becomes. If your bananas are too sour because of the vinegar, balance by adding more olive oil, if its too bland, balance by adding more vinegar.
Note: You can also add mojella. You would want a pack of chicken gizzards. In a pressure cooker, add gizzards, 1/2 Onion, 2 cloves of Garlic, 1 chicken bullion cube. Cook until gizzards are very tender, you should be able to slice it without effort. Cut Gizzards into 1 inch pieces and follow the recipe above.
#YouBeTheCook
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