Sweet Plantain Omelet With Fried Bread And Roasted Red Pepper Sauce Tortilla De Maduros Con Pan Frito Y Salsa Criolla Recipes

Steps:

• For the cheese spread: In a small bowl, whisk together the cream cheese, sugar, and chopped hazelnuts until fluffy and evenly blended. Cover and refrigerate until serving.
• For the plantains: Use 1/2 tablespoon of the butter to thoroughly grease a 9 inch round glass pie dish. Peel the plantain and slice it 1/4 inch thick on the diagonal. In a small skillet, heat the butter over medium heat and saute the plantain for 2 or 3 minutes per side, until softened and golden. Distribute the plantain evenly on the bottom of the pie dish and set aside.
• For the batter: Preheat the oven to 325.
• In a large bowl, cream the butter and sugar together until light and fluffy. Add the eggs, one at a time, beating well between each addition. Peel the bananas and, in a medium bowl, mash them together with a fork, then mix in the milk and the walnuts. In another bowl, mix together the flour, salt, baking soda, and baking powder. First add the banana mixture to the creamed butter mixture, then fold in the flour mixture, stirring only until all the flour has disappeared.
• To make the bread: Scoop the batter into the pie dish on top of the plantains and bake on the middle shelf of the oven for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean. The cake will be a nice deep golden brown. Cool the pan on a rack for 10 to 15 minutes, then turn out upside down and slice for serving, warm or at room temperature. Pass the hazelnut cheese spread.

Steps:

• To peel the plantains, cut off ends and discard. With a paring knife, make 3 shallow slits lengthwise along the seams of the skin and peel away. Split the plantains lengthwise.
• Heat 4 tablespoons butter in a large skillet and place over medium low heat (plantains have a high sugar content and will burn if the heat is too high.) Fry the plantains in a single layer, until golden on the bottom then turn over with a spatula. Add the cinnamon, vanilla, and sugar and let cook a few more seconds, just to begin caramelizing the sugar.
• Just before serving, melt remaining tablespoon of butter to finish the sauce. Serve immediately.

Steps:

• In a bowl combine beans, corn kernels, pepper, red onion, jalapenos and cilantro. Add lime juice, olive oil, salt and pepper.
• Cut ends off plantains and peel. Cut plantains on the bias so that resulting slices are about 1/2-inch thick. In a large nonstick sautepan over medium to high heat, heat oil. Saute plantains in batches until golden, about 2 minutes on each side. Remove fried plantains to paper towels to drain and sprinkle with salt, if desired. Chop cooled plantains into ?-inch dice and add to bean mixture. Serve with Tostones (see recipe below)
• TOSTONES: Cut ends off plantains and peel. Cut plantains so that resulting slices are 1-inch round pieces. In a large nonstick sautepan over medium to high heat, heat about 1/2-inch oil. Fry plantains in batches until golden and softened, about 2 minutes on each side. Remove from sautepan and drain. Flatten cooked plantain pieces by pressing with heavy sautepan, until they are about 1/4-inch thick. Briefly dip in a bowl of warm salted water and drain. Return flattened plantains to hot oil and fry again, in batches, until golden, about 3 minutes on each side. Drain on paper towels and sprinkle with salt. Serve with Sweet Plantain Salsa (see recipe above Yield: about 3 dozen tostones.)

Steps:

• Marinate the onion in the lime juice and set aside.
• In a frying pan heat up olive oil to a very high temperature, then fry the plantains until they become golden colored on both sides, making sure to turn them several times.
• Arrange the fried plantains on a serving platter and top off with marinated onion.

Steps:

• To peel the plantains, cut off ends and discard. With a paring knife, make 3 shallow slits lengthwise along the seams of the skin and peel away. Split the plantains lengthwise.
• Heat 4 tablespoons butter in a large skillet and place over medium low heat (plantains have a high sugar content and will burn if the heat is too high.)
• Fry the plantains in a single layer, until golden on the bottom then turn over with a spatula.
• Add the cinnamon, vanilla, and sugar and let cook a few more seconds, just to begin caramelizing the sugar.
• Just before serving, melt remaining tablespoon of butter to finish the sauce. Serve immediately.

Steps:

• Coat an 8-in. nonstick skillet with cooking spray and place over medium heat. In a small bowl, whisk the eggs, water, salt and pepper. Add half of egg mixture to skillet (mixture should set immediately at edges)., As eggs set, push cooked edges toward the center, letting uncooked portion flow underneath. When the eggs are set, add half of the red peppers, cheese and onions on one side; fold other side over filling. Slide omelet onto a plate. Repeat.

Steps:

• Heat oil in large sauce pan on med high heat.
• Add onion, then garlic.
• Stir about 1-2 minutes.
• Add red pepper and stir around about 5 minutes.
• Add wine, broth and spices.
• Reduce heat and simmer about 20 minutes.
• Pour out of pot to a blender/food processor.
• Blend until smooth and return to pot.
• Simmer 15 minutes.
• Ready to serve.

Steps:

• Use a paring knife to cut a slit along the length of the plantains, carefully avoiding cutting into the flesh. Remove peels and discard. Slice plantains at an angle crosswise into 1/2-inch-thick pieces (about 12 pieces per plantain).
• In a large skillet, heat about 1/8 inch vegetable oil over medium-high. When the oil shimmers, add half the sliced plantains and fry until golden brown, turning once, 2 to 3 minutes per side. The plantains should be caramelized and slightly crisp at the edges but still tender in the middle.
• Using a slotted spoon, transfer maduros to a paper towel-lined plate to drain. Repeat with remaining sliced plantains. Serve immediately.

Steps:

• 1. Heat small non stick skillet and fry the thin slices of plantains on both sides. Drain on paper towels.
• 2. Beat the eggs until fluffy and golden. Stir in the green onions, 1 T of the cilantro, salt and pepper.
• 3. Lightly grease the nonstick pan. Add three tablespoons of the egg mix and swirl to coat the surface. Place some of the fried plantain on the eggs then sprinkle with half of the ham and cheese. Repeat layers in the same order.
• 4. Cover and cook over medium heat until set. Approx 10-12 minutes. Turn the omelet in the pan. Cover and cook 2-4 minutes until second side is set. Remove from heat.
• 5. Garnish with reserved 1 T of cilantro. Cut into wedges and serve!