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| Chiffes Plantain Chips by Plantain Products Company (Photo credit: Wikipedia) |
Plantains-unlike common bananas-can be used at every stage of ripeness. Don't worry if the market has only green ones; they'll ripen stored in a closed paper bag.
Unripe plantains peel is green and blemish-free, the ivory flesh is firm and starchy, and it tastes almost like a potato. Semi-ripe plantains are having a yellow exterior and black-speckled, the fruit is slightly sweet and starchy. And ripe plantains peel is black and shriveled, the plantain is fully ripened and at its sweetest.
Below are special plantain recipes which you may find yourself later doing for more:
PLANTAIN CHIPS WITH WARM CILANTRO DIPPING SAUCE
Use a mandaline to quickly make thin, even plantain slices.
You will need:
3 pc large unripe (green) plantains
1 cup canola oil
1 cup extra-virgin olive oil
Warm Cilantro Dipping Sauce (see recipe)
Here's how:
1.) Trim off ends of plantains and cut 4 vertical slits in skin of each (do not cut into fruit). Microwave for 1 minute at 50 percent power, then pull off peel. Cut diagonally into thin (scant 1/8-inch) slices.
2.) Pour both oils into 3- to 4-inch deep medium saucepan. Attach deep-fry thermometer to side of pan and heat oil to 350 degrees F over medium heat. Working in batches, carefully add several plantain slices to hot oil. Cook until golden , turning occasionally, about 4 minutes. Using slotted spoon, transfer chips to paper towels to drain. Sprinkle with salt and pepper; cool slightly. Serve with Warm Cilantro Dipping Sauce.
WARM CILANTRO DIPPING SAUCE
You will need:
1 cup chopped fresh cilantro leaves
4 cloves garlic, minced
2 tbsp apple cider vinegar
1 tbsp fresh lime juice
3/4 cup olive oil
1/2 tsp hot pepper sauce
Here's how:
1.) Blend first 4 ingredients in food processor until cilantro is finely chopped, about 15 seconds. Transfer mixture to medium heatproof bowl.
2.) Heat oil in medium skillet over medium heat until hot; slowly whisk into cilantro mixture. Mix in hot sauce. Season sauce to taste with salt and pepper; transfer to small bowl. Serve with plantain chips. (Dip can be made 2 hours ahead. Let it stand at room temperature.)
MASHED PLANTAINS WITH LEEKS AND FRESH HERBS
This slightly sweet mash tastes great with roast pork or lamb.
You will need:
7 cup water
1 cup low-salt chicken broth
4 pc unpeeled large semi-ripe (yellow-black) plantains, ends trimmed, each cut crosswise into thirds
4 tbsp (1/2 thick) unsalted butter, divided
2 tbsp extra-virgin olive oil
1 pc large leek (white and pale green parts only), finely chopped
2 tbsp minced fresh thyme
1 tbsp minced fresh Italian parsley
1 cup sour cream
1 1/2 tsp ground cumin
2 tbsp chopped pecans
Here's how:
1.) Bring 7 cups water and broth to toil in heavy large pot. Add plantains. Reduce heat to medium; cover and simmer until plantains are very tender and yellow-orange (some may begin to come out of peel), about 20 minutes. Drain, reserving 1 cup cooking liquid. Cool plantains 10 minutes. Remove peel using hands or small paring knife. Transfer plantains to large glass bowl. Add 1/2 cup of reserved cooking liquid and mash plantains until smooth, adding more liquid of tablespoonfuls to thin mixture, if desired. Set aside.
2.) Melt 2 tablespoons butter with olive oil in medium nonstick skillet over medium heat. Add leek and saute' until tender but not browned, about 6 minutes. Stir in thyme and parsley. Add leek mixture to mashed plantains; stir to blend. (Can be made 1 hour ahead. Let it stand at room temperature. Microwave on high until heated through before continuing.)
3.) Mix sour cream and cumin into hot plantains. Season with salt and pepper. Cut 2 tablespoons butter into small cubes. Scatter butter and pecans over; serve.
PLANTAIN PICADILLO PIE WITH CHEESE
A layer of sliced fried plantains forms the crust; picadillo-a Latin dish or ground meat, tomatoes, and spices-makes a savory filling. This would be a lovely supper with bread and a salad.
You will need:
Crust:
1/2 cup canola or vegetable oil
4 large semi-ripe (yellow black) plantains, peeled, cut on diagonal into 2- to 3-inch long by 1/2-inch-thick ovals.
Filling:
1 cup finely chopped red onion
3 cloves garlic, chopped
1 pound ground beef chuck (80%) lean
1/3 cup tomato paste
1/3 cup golden raisins, chopped
1/3 cup pimiento-stuffed green olives, coarsely chopped, plus 3 tbsp. brine from jar
2 tsp dried oregano
1 1/2 tsp ground cinnamon
1 1/2 tsp ground cumin
1 tsp ground allspice
1 tbsp yellow cornmeal
8 oz queso fresco, (also known as queso blanco, a mild feta cheese can be substituted) crumbled, divided
4 pimiento-stuffed green olives, drained, sliced
Here's how:
For crust: Heat oil in heavy large nonstick skillet over medium heat.Working in batches, add plantain slices and cook until golden brown, about 3 minutes per side. Using slotted spoon, transfer slices to sheet of foil. Pat plantains with paper towels and cool. Reserve 2 tablespoons oil from skillet for filling.
Line 9-inch-diameter glass pie dish with single layer of cooled plantains; reserve remaining for garnish. Using fingers, firmly press slices together to seal any gaps. Set crust aside.
For filling: Heat reserved 2 tablespoons oil in a large nonstick skillet over medium-high heat. Add onion and garlic and saute' until onion is translucent; about 4 minutes. Add beef and saute' until brown, breaking into small pieces with back of fork, about 5 minutes.
Add tomato paste, raisins, green olives, oregano, cinnamon, cumin and allspice and simmer until most liquid evaporates and filling is thick, stirring occasionally about 10 minutes. Season to taste with salt and pepper. Mix in cornmeal.
Preheat oven to 450 degrees F. Crumble half of queso fresco over crust, then spoon in picadillo filling and press to compact. Sprinkle evenly with remaining queso fresco. Bake pie until cheese is melted and filling is heated through, about 25 minutes. Garnish center of pie with sliced olives and some plantain slices. Cool 10 minutes and serve.
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