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A Little About Escabeche

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published on January 25, 2012
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One of the crowd pleasing favorite small plates offered here at s@mple is the Mushroom Escabeche. Served with seasoned crusty bread, a creamy goat cheese fondue, it’s an incredible tasty and satisfying dish. Contrary to how escabeche is normally served, Mushroom Escabeche at s@mple is served hot! It’s one of our must-try small plates.

Often times customers are confused as to what is escabeche exactly. Today we will clarify!

According to Wikipedia, “Escabeche is a typical Mediterranean cuisine which refers to both a dish of poached or fried fish (escabeche of chicken, rabbit or pork is common in Spain) that is marinated in an acidic mixture before serving, and to the marinade itself. The dish is common in Spanish, Salvadoran, Panamanian, Peruvian, Philippine, Puerto Rican, Dominican, Mexican and Guatemalan cuisine, and popular in Catalonia, Portugal and Provence. Influences of the dish appear as far as Asia-Pacific with adjustments to local food staples. It is usually served cold after marinating in a refrigerator overnight or longer. The acid in the marinade is usually vinegar but can also include citrus juice. Escabeche is a popular presentation of canned or potted preserved fish, such as tuna, bonito or sardines. In the New World, versions of the basic marinade are often used with other foods than fish and meats, for example green bananas (Puerto Rico), jalapeño peppers (Mexico), etc. The origin of the word escabeche is Persian, and was brought to Spain by the Arabs during the Moorish conquests. The word derives from al-sikbaj, the name of a popular meat dish that was cooked in a sweet and sour sauce, usually vinegar and honey or date molasses.

The dish is also known as “escoveitch” or “escoveech fish” in Jamaica, and is marinated in a sauce of vinegar, onions, chayote, carrots and scotch bonnet peppers overnight, since it is a traditional breakfast dish. And as “escabecio”, “scapece” or “savoro” in Italy, “savoro” in Greece and “scabetche” in North Africa.

The dish is not to be confused with an unrelated soup made from chicken, onion, and spices and served in Belize, sometimes referred to as Belizean escabeche. However like the other escabeches, Belizean escabeche is based upon an acidic marinade—in this instance, onions marinated in vinegar.”

-Reposted from Wikipedia

Thanks for taking some time to read about Escabeche – now it’s time to try it! Come by s@mple any day of the week for dinner and give it a shot! In addition, don’t forget about the happy hour food special from 5pm to 6:30pm Monday through Thursday, when all small plates are only $8! It’s a deal – see you soon Richmond, Virginia!



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