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Entries tagged with 'plantains'

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

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

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

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

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

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

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