Jerk Plantain Chips Recipes

Steps:

• Quarter beef lengthwise and pat dry. Season with 1/4 teaspoon salt and rub jerk paste all over beef.
• Heat oil in a medium nonstick skillet over medium-high heat until it shimmers. Add beef and sear, turning, 4 to 5 minutes total. Let rest on a cutting board 5 minutes. Cut crosswise into 1/2-inch-thick slices.
• Finely chop onions and cilantro together. Top plantain chips with beef, then with onion salsa.

Steps:

• Preheat 1-inch of oil in a deep sided skillet over medium-high heat to 360 degrees F.
• Using a mandoline or sharp knife, slice plantains into 1/8-inch thick ovals on the diagonal. Carefully add plantains to the oil in batches and fry until a tap with a metal spoon sounds hollow, about 1 minute. Remove to a paper towel-lined plate. Sprinkle lightly with lime zest, lime juice and salt. Transfer to a serving plate and serve.

Steps:

• Put oven rack in middle position and preheat oven to 375°F. Line a baking sheet with aluminum foil.
• Thinly slice hearts of palm on the diagonal and put in a colander along with sliced onion. Rinse well under cold water and pat dry. Transfer to a large bowl and toss together with remaining salad ingredients.
• Spread plantains on foil-lined baking sheet and bake until hot, 5 to 10 minutes.
• While plantains bake, lightly oil grill pan and heat over moderately high heat until hot but not smoking.
• Meanwhile, stir together jerk seasoning and oil in a small bowl and rub all over pork to coat. Grill pork, turning over once, until just cooked through, about 3 minutes total. Serve pork with salad and plantains.