Pan Fried Moi With Black Bean Cake And Crispy Plantain Recipes

Steps:

• Rub mahi mahi with adobo and 1 tablespoon olive oil and set aside.
• Heat vegetable oil in a large heavy skillet until it reaches 365 degrees F. Cut plantains into small medallions, and then deep-fry until fully cooked, about 3 minutes. Remove from oil and let drain on a paper towel-lined plate. When drained, place plantains in a mortar.
• Combine garlic and chicken chicharones with the plantains in the mortar and mash them together until mixed. Set mofongo aside.
• Heat 3 tablespoons olive oil in a medium skillet over medium-high heat. Add fish and cook for 4 minutes on each side, or until cooked through. Remove fish and let it rest on a plate. Add passion fruit juice and wine to skillet and let reduce over medium-high heat for a few minutes. Whisk in butter, a few cubes at a time, until the sauce thickens.
• To serve, place mofongo in the center of the plate with mahi-mahi on top. Cover with the beurre blanc.

Steps:

• Preheat the oven to 350 degrees.
• Cut a lengthwise slit in each plantain and set it on a baking sheet. Bake until the flesh is thoroughly soft and oozing through the slit, 40 to 50 minutes, Set aside to cool.
• Meanwhile, make the stuffing: Finely dice the poblano chile. Combine with beans, scallions,, cheeses, and pepper in a mixing bowl and stir to combine. The stuffing can be made up to a day in advance and reserved in the refrigerator.
• Make the sough in a food processor or in a mixer with a paddle attachment: Peel, trim and discard any tough ends from the plantains. Combine the plantains, banana and salt and pulse until a smooth puree is formed, or mix until just blended. Be careful not to overwork the dough, or it will become too starchy. Wrap in plastic and chill about 2 hours.
• To assemble the empanadas, roll 2 tablespoons of the dough lightly between your palms to form a ball. Line the bottom of a tortilla press with a small plastic bag and place the ball of dough in the center. Place another small bag over the dough and press to form a 3 1/2-inch circle. (If you do not have a tortilla press, the dough can be flattened with the palm of your hand on a counter, with a sheet of plastic above and below to prevent sticking). Place about 1 teaspoon of the bean stuffing on half of the dough circle and fold over to enclose, pressing the edges to seal. Place the stuffed empanadas on a platter and chill at least 30 minutes or as long as a day. (Stuffed empanadas can also be frozen).
• To cook the empanadas, heat the peanut oil in a medium skillet over medium-high heat. Fry 4 to 6 empanadas, at a time, shaking the pan constantly, about 1 minute per side or until dark brown all over. (If they darken too quickly, as they may if very ripe plantains were used, lower the flame slightly). Drain on paper towels. Serve hot with Crema, Creme Fraiche or sour cream for dipping.
• In large pot place beans and water and bring to a boil. Cover, reduce to a simmer and cook for 1 hour, or until tender and creamy in center. Crush the beans in their liquid with the potato masher or the back of a wooden spoon. In a large saucepan heat lard or oil over medium heat. Stir frequently, until the liquid evaporates and the beans form a creamy mass that pulls away from the bottom and sides of the pan, about 15 minutes cooking time. Serve immediately. Refried beans can be kept in the refrigerator 3 - 4 days and reheated in a covered casserole in a 350 degree oven.

Steps:

• Drain the bean liquid and rinse. Heat a small saucepan with enough oil to coat the bottom of the pan, over medium heat. Add the onions and garlic and cook until translucent, about 4 minutes. Add the beans, a dash of oregano (if using) and water to cover 2 inches above the beans. Bring to boil over high heat, reduce the heat to low, and cook partly covered, until tender. Keep water in reserve to replenish the cooking liquid as necessary so the beans are always covered by at least 1-inch. The beans should be cooked until tender, about 1 hour. Drain excess liquid. Place the beans in a bowl and mash until pureed. Season with salt and black pepper and keep at room temperature.
• To assemble the plate: Heat a saute pan over medium-high heat. Add enough oil to cover the bottom of the pan. Place the fritters in the hot oil and cook until golden brown on each side. Reduce to low flame and continue to cook until the fritter is hot throughout. Serve immediately, with a dollop of sour cream and cured red onions.
• Plantain Dough: Rinse the plantains with the skins on. Place the plantains in a sauce pan and cover with hot water. Place the saucepan over high heat and cook until the skins of the plantain start to open. Drain the liquid and lay the plantains to cool. Peel the plaintains while the plantains are still warm, mash in a bowl to form a dough. If the dough is too wet add bread crumbs until workable. Divide the dough into 8 balls. Using a clean flat surface, flatten the balls into round circles 1-inch thick. Spoon 1/4 teaspoon of the black bean mixture in the center of the plantain. Fold the edges of the plantain over the center of the plantain to close the bean mixture inside. If you can't cover all the bean mix, take a piece of plantain mash and place over the beans, while forming into a 1-inch thick round circle.
• Cured Red Onions: Place the sliced red onions in a small shallow container. Pour the lime juice over the onions, and season with salt. Mix well to combine the flavors. Cover and let sit in the refrigerator for 2 to 3 days.

Steps:

• In a small heavy skillet cook onion, bell pepper, and garlic in butter over moderately low heat, stirring occasionally, until softened. In a bowl mash one-third beans with a fork and stir in remaining beans, onion mixture, bread crumbs, egg, coriander, salt, and pepper to taste.
• Form mixture into four 4-inch patties. (Mixture will be wet and soft.) Gently dredge patties in cornmeal and transfer to a large plate lined with plastic wrap.
• In a heavy skillet heat 1/4 inch oil over moderate heat until hot but not smoking and cook patties in 2 batches 1 1/2 minutes on each side, transferring to paper towels to drain.
• Serve bean cakes with salsa.