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
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