Holiday Recipees

Submitted by ub on Fri, 11/18/2016 - 20:10

As the holiday season approaches here is one of Sabrina Soto's favorites, Plantains.

I’m pretty sure every Cuban loves plantains. If I’m wrong, please let me know. I’ve been eating plantains since I was a kid and I'm still not sick of them! I love them as tostones (with Mojo or ketchup) and also stuffed with shrimp ceviche (my Mom makes the best!)

They taste kind of like a potato, but not really. If you haven’t tried them before, I highly recommend you do and then come back here and tell me what you think. Just remember not to eat them raw. They HAVE to be cooked. P.S. Green plantains are savory and yellow are sweet. Not that you asked, but I prefer green ones. Anyway, here is a little recipe I made up for Thanksgiving. It’s sort of like Fufu or Mofongo, but a little different. You can use this as an actual stuffing for Thanksgiving, or a side dish all year round! Enjoy!!

3 green plantains – peeled and cut into 1″ slices
3 strips of applewood bacon
1 Spanish chorizo
1/2 medium yellow onion chopped
4 cloves garlic chopped
1/2 red pepper chopped
In a saucepan, cook the bacon strips until they are super crispy. Then, remove them (chop them into bits) and start cooking the onions in the same oil. Super delicious!
Cook the onion for a few minutes until they are translucent, then add the chopped peppers, chorizo, and garlic. Cook on medium for about 5 minutes. Now add in the bacon bits and turn off the heat.
In a separate frying pan (use about 1.5 cups of grapeseed or canola oil) to fry the slices of plantain. You’ll need about 8 min per side. You’ll know when the plantains are done because they will much easily in the pan with your wooden spoon and the middle will turn a light gray color.
Remove the plantain slices and place on a plate lined with paper towels.
In a large bowl, mash the plantains and add a little salt.
Add the onion/garlic/pepper mixture to the mashed plantains and mix them together
Add a few dashes of paprika, salt, pepper (and a little garlic salt … if you have it)