So today’s recipe is really fantastic. On Easter, Clark Kent took me to The Cracked Conch
for a rare brunch date.
Everything we had was delicious but this steamed Grouper Escovitch had me going back for seconds…and thirds. I politely asked our pal Nina (who is a manager there) if it were at all possible to get a copy of Chef’s recipe. To my absolute delight, Chef said ‘yes!’
Escovitch Vegetables by Chef Gilbert at The Cracked Conch
You will need
1 yellow onion
½ red pepper
½ green pepper
2 cloves of garlic
1 small bunch of thyme
½ cup of scotch bonnet vinegar (see recipe below)
½ cup rice vinegar
5 tbs of vegetable oil
Salt and Sugar
Scotch bonnet Vinegar
2 scotch bonnet
1 cup rice vinegar
¼ cup sugar
Scotch Bonnet Vinegar: bring the vinegar to the boil add the rest of the ingredients and blend
Slice the garlic
Peel and slice the carrot and the onion,
Remove the seeds of the peppers and slice.
Sauté the vegetables in oil for 3 minutes, add the vinegars, salt, 1 pinch of sugar, the thyme and cook for 3 more minutes, it should have a bite still, don’t overcook it.
Serve warm with fried or steamed fish.