All Posts Tagged 'plantains' (15)

There is a change in our monthly challenge...we were known as 5 Star Makeover Cooking Group...we are now called the Creative Cooking Crew and I am looking forward to collaborating with our old group and welcoming new…

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I think I am going bananas. It seems that the past few posts bananas and plantains are the main focus of my posts.

When last in Puerto Rico we had stopped at a restaurant and the first thing that we were served was this soup and I vowed to make…

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Yields 6 servings

 

Ingredients:

3 green plantains

Oil, for frying

2 cloves…

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I've been missing the challenge. Oh, sure, I challenge myself with most every meal I prepare, but it's not the same as being given a category and told to run with it. That's stoking the fire, revving the engine, jumping off a cliff. That's exhilarating! Especially when it works. :)

I have more than 10 pages of food…

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This is a classic dish from Puerto Rico and the best way to describe it is by calling it a lasagna because of its layers.



Instead of using lasagna noodles, we use fried  sweet plantains. The meat is spiced ground beef or as we call it picadillo.…

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Ingredients:

Bacalao

Sweet Potatoes

Yuca

Green Plantains

Yellow…

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Nothing says Puerto Rican food like this Boricua-style blend of velvety tomatoes, citrusy capers, and tangy olives.

Like so many Puerto Rican dishes, the roots of Mojo Isleño, or Island Sauce, are dug deep in the gastronomic history of the…

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Photo courtesy of our friends at DominicanCooking.com

 

Yields 12 servings

 …

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Text courtesy of our friends at ElBoricua.com. Reprinted with permission.



The wonderful thing about plátanos (plantains) is that they truly are a versatile food. As a plátano ripens, its high starch content changes to sugar. Plátanos are good at any stage; it just depends on what you want to make. Plátanos are a relative of the banana, but are bigger, less sweet and need to be cooked… Continue

Well, you know what they say. That statement is definitely accurate when it refers to plantains. Yes, you heard me right. Plantains. More specifically, ripe plantains. The darker the skin on the plantain, the sweeter it will be.

 

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Here at Hispanic Kitchen of course we're especially fond of the humble, versatile and yes, yummy plantain.



This popular banana in Latin American, Caribbean, and Asian…

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Tostones are twice-fried green…

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Wow. That's basically it. Mofongo relleno, or stuffed mofongo is quite possibly the best dish that I've ever made.

 

On the seventh day of my ten day trip to San Juan, I FINALLY had stuffed mofongo at an excellent grill called El Asador near San Juan's SOFO (south of Fortaleza) district. Known for it's phenomenal restaurants, El Asador, though it's not one of the heavy hitter restaurants, was a…

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The following recipe I received today from New York celebrity chef Elsie Ramos. She just got married and honeymooned in Punta Cana, Dominican Republic. Elsie, we at Hispanic Kitchen wish you well as you start your new life!





Ingredients:



4 to 6 ripe plantains (yellow with minimum black spots)

1½ pounds of lean ground beef

1 tablespoon of sofrito

1…

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Plantains are a huge part of cooking in the Caribbean, Central America, and South America and appear in a variety of the most traditional dishes. Though indigenous to Southeast Asia and Australia, plantains became an important ingredient in the New World due to an extremely popular trade of the product beginning as early as the 1500s. Currently, a large part of plantain production and farming is based in the Caribbean, the Southern tip of… Continue