Escabeche (es-kah-BECH-ay) is usually associated with Mediterranean cuisine. It is not a recipe as much as it is a preparation. At its most basic it is fish marinated overnight or longer in something acidic before serving.

It is traditionally served cold or at room temperature on a hot day. The acid in the marinade is usually vinegar but can also include citrus juice or wine. Essentially it is pickling, but I hesitate to admit that because I don't want any preconceived notions about pickled fish turning you away from this perfectly delicious recipe.

That said, there are versions of escabeche in many, many cultures. It is not always made with fish either. In Spain chicken, rabbit or pork versions are common.

There are examples in Pacific-Asian cuisine also. But the origin of the word escabeche is Persian. The idea 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.

I have a tale to tell. It's a tale with a simple lesson. The lesson is this, use great ingredients from quality vendors and you will bring something special to the table. This post may start with a lesson, but it ends with a Giveaway. A giveaway from Tyler Florence and Marx Foods. So I hope you'll read through to the end and take place in this contest. In the meantime I have Roasted Lamb Loin with Sheep's Milk Ricotta Gnocchi, Morel Mushrooms, Pea Tendrils, and Lamb Jus.

You see it all started a couple of weeks ago. I went to the Pebble Beach Food and Wine Festival (#PBFW). I had a fantastic time.

I knew I would love it. It is just my kind of event. Mostly 'cuz there was great food and lots of it. I certainly had my fair share of the offerings and that would have been enough to qualify the weekend as very special indeed. But it was also a great opportunity to learn. Because there were cooking demonstrations and wine tasting events too.

One of these events was a cooking demonstration by Tyler Florence.

So when proposals came due for this month's FoodBuzz 24-24-24 challenge I immediately knew what I wanted to do. I decided I would recreate the meal he presented that day here on Sippity Sup for all of you. I realize it may not be quite the same as being there, but hey it's better than a swift kick in the pants, right?