GARLICKY PLANTAINS
You can do the first fry ahead of time, then soak the plantains in garlic water, dry, and hold at room temperature until closer to mealtime.
Provided by Sarah Kirnon
Categories Bon Appétit Side Plantain Garlic Fry
Yield 8 servings
Number Of Ingredients 4
Steps:
- Combine garlic and 2 cups water in a medium bowl; set aside.
- Heat 1/2 cup oil in a large skillet, preferably cast iron, over medium-high. Working in 3 batches, fry plantains in a single layer, turning once, until tender and golden all over, about 5 minutes. Transfer to paper towels to drain. Pour out oil; discard. Reserve skillet.
- Gently press down on plantains one at a time with the flat side of a chef's knife or wooden spoon to flatten slightly. Transfer to bowl with reserved garlic water and let soak 5 minutes.
- Remove plantains from garlic water and pat dry with paper towels. Heat remaining 1/2 cup oil in reserved skillet over medium-high. Fry plantains again, turning once, until deep golden brown, 6-8 minutes. Transfer to fresh paper towels to drain; sprinkle with salt.
SMASHED GARLIC PLANTAINS - MOFONGO
This is a classic Puerto Rican dish that is also popular in Cuba (similar to the Dominican "mangu"). If you don't have a tostonera (two pieces of wood hinged together to flatten plantains) use a glass or a small plate to flatten the plantains. If you don't use bacon and stop at step 2 you have tostones which also a great side dish.
Provided by MarielC
Categories Puerto Rican
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Mix handful of salt into a bowl of cold water and soak plantain chunks. Place stock in saucepan over low heat to warm. Bring at least 1 inch of oil to about 350 F degrees in a deep skillet.
- Meanwhile, cook chicharrones or bacon until crisp; remove from heat and drain. Remove plantains from water, drain and dry them on towels, then deep fry the pieces (careful, they may spatter) until golden brown and tender. Remove from oil. Flatten the plantains using the bottom of a flat-bottomed glass bottle or a tostonera if you have one. Fry the plantains again for 30 seconds on each side until slightly crispy.
- While the plantains are still hot use a wooden mortar and pestle to mash them with the garlic and the chicharrones. Add salt and pepper to taste.
- You can also use a food processor - add the plantains to food processor with bacon, garlic and some salt and pepper. You may have to work in batches. Process to consistency of mashed - not whipped - potatoes. Do not over process!
- Place the mixture in soup bowls or wooden pilons, douse with broth, garnish with cilantro and serve immediately.
Nutrition Facts : Calories 238.3, Fat 1.2, SaturatedFat 0.5, Sodium 789.9, Carbohydrate 57.9, Fiber 4.2, Sugar 26.9, Protein 5.2
GARLIC PLANTAINS
This recipe is from Alton Brown. A little more work than usual for plantains, but well worth the effort. My friends love these!
Provided by LWA says
Categories Lunch/Snacks
Time 15m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Combine water, garlic, and salt in a medium size bowl and set aside.
- In a large saute pan, heat oil to 325°F.
- Peel plantains and slice into 1-inch pieces. Carefully add plantains to oil and fry until golden yellow in color, about 1 to 1 1/2 minutes per side.
- With a slotted spoon, remove the plantains from the pan and place them on a cookie sheet lined with parchment paper. With the back of a wide, wooden spatula or spoon, press each piece of plantain down to half its original size.
- Place the plantains in the garlic water and let soak for 1 minute. Remove and pat dry with a tea towel to remove excess water.
- Bring oil back up to 325°F and return plantains to pan and cook until golden brown, approximately 2 to 4 minutes per side.
- Remove to dish lined with paper towels and sprinkle with salt. Serve immediately.
Nutrition Facts : Calories 835.2, Fat 82.1, SaturatedFat 6.2, Sodium 879.6, Carbohydrate 29.3, Fiber 2.1, Sugar 13.4, Protein 1.3
SPICED PLANTAIN CHIPS WITH MINT GARLIC SAUCE
Steps:
- For the garlic sauce: Puree the garlic in a food processor. Add the mayonnaise, jalapeno, mint, cilantro, salt, lime juice and vinegar; process until smooth.
- For the plantains: Fill a large heavy-bottomed pot with 2 inches of oil and heat to 350 degrees F.
- Combine the salt, smoked paprika, cumin, cayenne, and black pepper to taste in a small bowl; mix to blend.
- Trim the ends of the plantains with a paring knife. Score the skins lengthwise in a few spots, then peel. Slice the plantains lengthwise into thin planks, about 1/8-inch thick.
- Fry in batches until golden brown, 5 to 8 minutes. Drain on a paper towel-lined plate, then toss with the spice mixture.
- Serve the chips with the dipping sauce.
FRIED GREEN PLANTAINS AND GARLIC SAUCE: TOSTONES WITH MOJO
Provided by Food Network
Categories side-dish
Time 40m
Yield 6 to 8 servings
Number Of Ingredients 5
Steps:
- Peel plantains and cut on a diagonal into 3/4-inch thick slices. In a heavy skillet, heat 3/4 cup oil and fry plantain slices until golden brown. Lift slices onto plate or tray to cool, and press with spatula to flatten. Return to hot oil and fry again until crisp. Drain on paper towels. Season with salt and pepper, and keep warm on a serving plate.
- In small bowl, make mojo by whisking together fresh garlic, sour orange juice, and remaining 1/4 cup oil. Dress each serving of plantains with mojo and serve immediately.
PLANTAIN GARLIC SOUP
Garlicky plantain soup is a favorite in southern Ecuador-and maybe soon in your house, too! Bonus: Our version takes about 35 minutes to make.
Provided by My Food and Family
Categories Home
Time 35m
Yield Makes 8 servings, 1 cup each.
Number Of Ingredients 8
Steps:
- Bring water to boil in large saucepan. Add plantains; cover. Cook 15 min. Drain plantains, reserving 1-1/4 qt. (5 cups) of the cooking water.
- Cut plantains into 2-inch chunks; place in food processor or blender container. Add garlic and the reserved cooking water; cover. Process until smooth.
- Return plantain mixture to saucepan. Add milk and salt; mix well. Bring to boil, stirring frequently to prevent burning. Reduce heat to low. Add cheese and sour cream; cook until cheese is completely melted and mixture is well blended, stirring frequently. Sprinkle with the cilantro.
Nutrition Facts : Calories 220, Fat 8 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 30 mg, Sodium 490 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 9 g
PIGEON PEA SOUP WITH PLANTAIN DUMPLINGS
This savory pigeon pea soup tastes wonderful with our garlicky plantain dumplings. Read on for the recipe-and for plantain how-to tips, too.
Provided by My Food and Family
Categories Beans
Time 50m
Yield 9 servings
Number Of Ingredients 14
Steps:
- Mix plantains and 1/3 of the garlic until mixture forms soft dough. Roll into 18 balls, using about 1 Tbsp. of the plantain mixture for each.
- Heat oil in 8-qt. stockpot on medium heat. Add onions, peppers, 1/3 cup cilantro and remaining garlic; cook 5 min., stirring constantly. Stir in peas and tomato sauce; cook 1 min. Add water and bouillon; stir. Bring to boil. Add squash and plantain balls; cook 10 min.
- Add rice, ham and olives; stir. Simmer on medium-low heat 15 min. or until rice is tender. Serve topped with remaining cilantro.
Nutrition Facts : Calories 210, Fat 3.5 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 770 mg, Carbohydrate 0 g, Fiber 7 g, Sugar 0 g, Protein 9 g
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- Heat ½ cup oil in a large skillet, preferably cast iron, over medium-high. Working in 3 batches, fry plantains in a single layer, turning once, until tender and golden all over, about 5 minutes. Transfer to paper towels to drain. Pour out oil; discard. Reserve skillet.
- Gently press down on plantains one at a time with the flat side of a chef’s knife or wooden spoon to flatten slightly. Transfer to bowl with reserved garlic water and let soak 5 minutes.
- Remove plantains from garlic water and pat dry with paper towels. Heat remaining ½ cup oil in reserved skillet over medium-high. Fry plantains again, turning once, until deep golden brown, 6–8 minutes. Transfer to fresh paper towels to drain; sprinkle with salt.
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