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.
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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.
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.
A rich and hearty four ingredient Colombian soup made with fried plantains flavored with onions and cilantro.
A sweet-and-savory combination of fried ripe plantains, baked in a creamy casserole with sharp cotija cheese, cinnamon, and sugar.
[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...
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.
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...
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...