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An interview about a family recipe with a Hispanic-American

26 Feb

ImageCountry of origin:  Puerto Rico

Family Recipe:  Escabeche

Escabeche is a typical Mediterranean cuisine which refers to a dish of either poached or fried fish (escabeche of chickenrabbit or pork is common in Spainmarinated in an acidic mixture before serving, and to the marinade itself.

Source of definition:  Wikipedia

Interviewer: Myself

Interviewee:  Grandmother

Me:      When did you learn to cook this dish?

Grandmother:  I learned to cook it at 18 years old.

Me:      Where did you learn to cook the dish?

Grandmother:  San Sebastian, Puerto Rico.

Me:      What year did you learn it?

Grandmother:  1976

Me:      How did you learn and from who?

Grandmother:  It was self taught and when I was younger my older sisters would cook it as a meal.

Me:  What was the result of the dish the first time you attempted to make it?

Grandmother:  It came out good my first time because I figured out how to make it from the memories as a child.

Me:  What are people’s reactions regarding the taste of the dish?

Grandmother:  When I cook it, everyone enjoys the flavor.

Me:      Is it a popular dish?

Grandmother:  It is more popular during Christmas.

Me:      What is it usually eaten with?

Grandmother:  Usually during Christmas, it is eaten with pastels, pernil, and arroz con gandules.

Me:      Where can the escabeche be bought or made?

Grandmother:  It can be bought at a quiosco-(Street vendor) which is sold in a cup with a spoon for a reasonable price and is also available in restaurants and can be  homemade.

Me:      Is it normally eaten hot or cold?

Grandmother:  It can be eaten both ways, depends on the preference of the person.

Grandmother’s Escabeche Recipe

Time: 

Prep time:  30 min

Cook time:  1 hr 15 min

Gizzards take longest to cook:  1 hour

Cooking method:  On the stove

 

Ingredients:

  • Gizzards
  • Green bananas
  • Adobo
  • Olive oil
  • Garlic
  • White onion
  • Seasoning

Steps:

  • Cook the gizzard first and let it cook until it becomes tender.
  • Once the gizzards are almost done cooking, cook the green bananas
  • Peel, cut, and boil the green bananas in salt
  • Drain half of the hot water from the green bananas
  • Use the other half of water and put all of the ingredients together in a bowl
  • Once everything is in the same bowl, stir, and a type of gravy forms
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Posted by on February 26, 2013 in Highlights

 

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