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Jim Vorheis
1/2 c Light olive oil
1/3 c Finely sliced white onion
8 Garlic cloves, peeled
1/2 c Finely sliced carrots,
-blanched
1/2 c Cauliflower flowerets,
-blanched
2 California bay leaves
3 Fresh marjoram sprigs or 1/4
-tsp dried
1 1/2 ts Dried oregano, Mexican if
-possible
1/2 ts Peppercorns
Sea salt to taste
1/4 c Vinegar
2 c Shucked oysters or other
-seafood (shrimp, crab,
Scallops, alone or together)
1 Lime, thinly sliced
Strips of canned jalapenos
-en escabeche (to taste)
Heat the oil in a large frying or saute pan. Add the onion and garlic
cloves and toss over high heat without browning for about 2 minutes.
Add the vegetables, herbs, peppercorns, salt, and vinegar; cook over
high heat until the mixture comes to a boil. Add the oysters, sliced
lime, and jalapenos* and cook until the oysters are plump and just
cooked - about 2 minutes.
Set aside to cool. Refrigerate overnight and serve at room
temperature.
* Jalapenos may be omitted and passed separately at the table.
The Art of Mexican Cooking From the collection of Jim Vorheis
Heston Blumenthal - The Fat Duck
The Fat Duck is voted the #1 best restaurant in the world by Michelin Guide (celebrity chef from England)
Celebrity chef. Italian cuisine chef who owns 13 restaurants. Earnings: $3 million
American celebrity chef. Top Southwestern cooking. He hosts Throwdown! Earnings: $2 million
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