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10 responses to “Pheasant Escabeche”

  1. K

    It might interest you to know that Dan Jurafsky’s invited speech at the latest NAACL meeting included an ethymology of escabeche which he claims can be derived from a Persian dish “sikbaj”. The slides from the presentation can be found here. The history lesson starts at slide number 30.

  2. Josh

    Man, that looks extremely good. Right up my alley.

    I’ll add to the pronunciation debate -

  3. matt

    you keep making me want to buy a gun.

  4. NorCal Cazadora

    Morbidly Obese Pheasant is right. Just polished off the last of that bird and it was as fat as the domestic duck I ate a couple years ago at Les Halles in NYC. Unseemly, really – especially after you’re used to nice lean game animals.

  5. A long time in China

    My wife’s hometown (Yongzhou, Hunan Province, China) has their own version of chicken escabeche with typical Asian seasonings – ginger, Sichuan peppercorns, spicy “burn-ya-twice-as-nice” chillies, salt, white pepper and white vinegar.

    Likewise it is a fabulous dish for the summertime. Likewise it is cooked first – either steamed or boiled just to where the marrow is still red but the meat is cooked through (usually boiled to have some soup for other applications, like mung bean noodles); and then soused with vinegar and ginger and all that other and stir-fried a second until it concentrates some. It is not suggested to serve it hot, but rather after it has cooled to about room temp (which here in summer is sweltering).

    I’ve only ever seen it in her hometown, actually, and most other folk I talk to think it strange to rave about a vinegary chicken. But i think it is freakin’ awesome, as do the millions from the small town where she grew up.

  6. we are never full

    wow… i’d love to try your escabeche with meat. we just made it similar to the one we eat in our local haitian restaurant which is pretty much jamaican style. you are so right that it is the perfect thing to eat in the summertime.

  7. Jude

    Very informative post. I’ve always associated escabeche with fish, never with meat. I’m gonna have to rethink that now.

  8. amy

    I totally understand the primal thing. I tend to make more rustic dishes myself.

    Thanks for the info as well!…oh and I put up your last post on my facebook! : p : )

  9. Sarah Galvin (All Our Fingers in the Pie)

    I am making this tonight and it looked just like yours until I pureed the cooking medium. Now it looks like chunks of pheasant in a carrot puree. How do I turn this around?

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