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