Explore by Tags

Entries tagged with 'plantains'

The Vegan Experience: Maduros with Mint Mojo

The Vegan Experience J. Kenji López-Alt 8 comments

Soft and tender plantains with a lightly greasy exterior and a sweet, caramelized flavor, maduros don't have the crispness you may expect from a starchier fried food, but that's part of their appeal. When sprinkled with a little salt and served with an acidic sauce, you can't ask for a better snack or hors d'oeuvres. More

Maduros with Mint Mojo (Fried Ripe Plantains with Garlic and Mint Sauce)

Serious Eats J. Kenji López-Alt Post a comment

Ripe plantains are slow-fried in oil until deeply caramelized and sweet. They get served with an herbal mint and parsley mojo sauce that brings a bright, acidic element to the sweet-and-savory snack. More

Vegetarian: Pastelón (Sweet Plantain 'Lasagna') with Radish Salsa

Lauren Rothman 2 comments

Traditional pastelón is kind of like a Latin American lasagna, layering fried plantains with a spiced ground beef filling and melty white cheese. This version is vegetarian-friendly, using spicy red beans for the filling and served with a crunchy, refreshing radish salsa. More

Pastelón (Sweet Plantain 'Lasagna') with Radish Salsa

Serious Eats Lauren Rothman Post a comment

Traditional pastelón is kind of like a Latin American lasagna, layering fried plantains with a spiced ground beef filling and melty white cheese. This version is vegetarian-friendly, using spicy red beans for the filling and served with a crunchy, refreshing radish salsa. More

Latin American Cuisine: Roasted Ripe Plantains with Cream and Sugar

Latin Cuisine J. Kenji López-Alt 6 comments

Four ingredients—a ripe plantain, heavy cream, sugar, and cinnamon—get roasted together until the sugar is lightly caramelized and the cream has soaked into the plantain, turning its texture rich and custard-like, almost like a plantain pudding. It takes all of three minutes to throw together (five if you're really terrible at peeling plantains), plus a short stay in the oven, and you've got a crave-worthy dessert hot and ready to go. More

Roasted Sweet Plantains with Cream and Cinnamon

Serious Eats J. Kenji López-Alt 2 comments

My aunt-in-law introduced me to this ultra-simple dessert of roasted sweet plantains enriched with a touch of cream and a sprinkle of cinnamon and sugar. As it roasts, it turns custardy soft, taking on an almost pudding-like texture. More

Latin American Cuisine: Sopa de Platano (Colombian Plantain Soup)

Latin Cuisine J. Kenji López-Alt Post a comment

It happens on occasion that I'll come home to a hot meal cooked by my wife, and it's usually something incredibly delicious and simple that I'd never think to make on my own. Last week it was sopa de platano—Colombian plantain soup.

If you don't count salt and oil, the recipe's only got four ingredients. My wife sometimes even leaves out the onions. As the starchy plantains simmer away, they break down, thickening the soup into a rich, rib-sticking, nearly porridge-like consistency, but without the heaviness of a grain or meat-based stew. It's good stuff for a chilly November night.

More

Colombian Plantain Soup (Sopa de Platano)

Serious Eats J. Kenji López-Alt 2 comments

A rich and hearty four ingredient Colombian soup made with fried plantains flavored with onions and cilantro. More

Latin American Cuisine: Maduros en Gloria (Sweet Plantain Casserole)

Latin Cuisine María del Mar Sacasa 4 comments

This dish is quite the guilty pleasure and it might stop you dead in your tracks, but it is well worth the risk of sudden heart failure because it is so impossibly delicious. More

Maduros en Gloria (Sweet Plantain Casserole)

Serious Eats María del Mar Sacasa 3 comments

A sweet-and-savory combination of fried ripe plantains, baked in a creamy casserole with sharp cotija cheese, cinnamon, and sugar. More

Latin American Cuisine: Patacónes con Hogao (Fried Plantains with Tomato-onion Sauce)

Latin Cuisine J. Kenji López-Alt 11 comments

I can't get enough of plantains, which is a good thing because Colombians eat them by the mocilla-ful. Over the course of this series, they'll show up in multiple forms. Black-skinned and sweet, roasted with guava paste and cheese, green-skinned and starchy, boiled into a thick soup, or shaped into cups and filled with ceviche. This week, however, we're talking patacones, which, depending on exactly where you are, are also called tostones. More

Patacones Con Hogao (Colombian-style Fried Plantains with Tomato-onion Sauce)

Serious Eats J. Kenji López-Alt Post a comment

[Photographs: J. Kenji Lopez-Alt] Note: It's not necessary to peel or seed the tomatoes if you don't mind skin and seeds in your finished sauce. About the author: J. Kenji Lopez-Alt is the Chief Creative Officer of Serious Eats where... More

Grilling: Plantains with Brown Sugar Glaze

Serious Eats Joshua Bousel 4 comments

I underestimated the natural sweetness of my ripened, black plantains. They caramelized and charred almost the second they hit the medium-high heat. Luckily I had a two-zone fire going and was able to quickly move them over to the cool side of the grill to finish cooking, basting them with a mixture of brown sugar, orange juice, honey and cilantro as they reached a nice tenderness. More

Fried Plantains with Coconut

Serious Eats Chichi Wang Post a comment

To learn about other Malaysian starters and desserts, click here. [Photograph: Chichi Wang] For years I fried my plantains in a simple mixture of glutinous rice flour and water, but recently I've switched over to using coconut milk instead of... More

Cook the Book: Plantain Shoestring Fries

Serious Eats Caroline Russock 4 comments

Plantains are not that popular in the U.S., but the rest of the world eats them up. They are a starchy staple of many tropical countries' diets. Wikipedia lists no fewer than 23 regional dishes that revolve around plantains. In... More

Off the Beaten Path: Albert's Mofongo House

New York Joe DiStefano 5 comments

Not to be confused with the beef tripe soup known as mondongo, mofongo is a hearty ribsticking dish made from mashed plantains. More

More Posts