Citrus Mashed Plantains Recipe 435

MASHED PLANTAINS

Steps:

• Preheat oven to 375 degrees. Sprinkle plantains with salt and cayenne; drizzle with oil to coat. Arrange, cut sides down, on a rimmed baking sheet. Roast until cut sides of plantains begin to caramelize, about 20 minutes. Turn plantains; roast 10 minutes more.
• Mash hot plantains on baking sheet with a potato masher until somewhat smooth (some large chunks should remain). Transfer to a serving bowl, and drizzle with lime juice.

MASHED PLANTAINS

Steps:

• Combine 3 chopped ripe plantains in a saucepan with 2 cinnamon sticks, 1/4 cup brown sugar, 4 tablespoons butter and 1 teaspon kosher salt. Cover with water and simmer until tender, 15 to 20 minutes. Drain, reserving the liquid. Mash the plantains. Brown 4 tablespoons butter in a skillet, 6 to 10 minutes. Mix into the plantains; add enough of the reserved liquid until creamy. Season with salt, pepper and ground cinnamon.

CUBAN VIA MIAMI FEAST: MASHED PLANTAINS WITH OH, BABY! GARLIC-TOMATO SHRIMP ON TOP, GRILLED FLANK STEAK WITH LIME AND ONIONS, QUICK RICE WITH BLACK BEANS

Steps:

• Heat a medium pot over medium heat. Add 1 tablespoon extra-virgin olive oil, 1 turn of the pan, and half of the finely chopped onion. Saute 3 minutes, then season with 2 teaspoons cumin, eyeball the measurement in the palm of your hand, and the thyme leaves. Pour in 2 1/2 cups of chicken stock and raise heat to bring to a boil. Add rice and lower heat to simmer when boil resumes. Cover pot tightly. After 12 minutes, stir in black beans and replace cover. Cook another 6 to 7 minutes. Turn off rice and beans, season with salt and stir to combine then let stand until ready to serve. While rice cooks, make plantains with shrimp and the meat.
• Preheat a grill pan over high heat. The meat can also be prepared in a hot, large cast iron or nonstick skillet if you do not have a grill pan.
• Place flank steak in a shallow dish and drizzle with extra-virgin olive oil to coat ¿ about 2 tablespoons. Mix grill seasoning with 1 tablespoon cumin, eyeball the measurement in your palm. Add the zest of 1 lime to the grill seasoning and cumin. Rub the mixture over the steak evenly. Wash up and cut lime into wedges and reserve. Place the steak on hot grill or in hot pan and cook 4 to 5 minutes, turn and cook 3 minutes longer. Remove from heat and let juices redistribute 5 minutes.
• Slit the skins of the plantains from end to end to vent them for microwave cooking. Wrap them each in wax paper, twisting up paper at ends. Microwave the plantains 4 to 5 minutes together or 90 seconds each individually on high.
• While plantains and steak cook, place a medium nonstick skillet on the heat over a high flame. Add 2 tablespoons extra-virgin olive oil and the sliced onions. Sear the onions up and heat through, but leave a bite to them. Place on a platter and cover with foil to reserve heat. Return pan to stove and reduce heat to between medium high and medium. Add 2 tablespoons extra, 2 turns of the pan, and the remaining finely chopped onion, the bell pepper, garlic and shrimp. Season with salt and pepper and add the zest of 1 lemon. Cook until shrimp are firm and peppers begin to soften, 4 minutes or so. Add the juice of 1/2 lemon, the tomato sauce and parsley. Turn off heat.
• Peel and mash the steaming hot plantains with remaining 1/2 cup chicken stock and a drizzle of extra-virgin olive oil. Season the plantains with salt and pile on platter or dinner plates then top with garlicky shrimp and tomatoes. Very thinly slice the cooked steak on an angle, working against the grain. Squeeze lime juice over the meat and arrange over the cooked sliced onions on serving platter. Fluff up rice and black beans a bit, transfer them to a bowl and pass at table.

CARAMELIZED PLANTAINS

Steps:

• Peel plantains and cut crosswise into 1/4-inch pieces. Place in an oven-safe bowl and add 1/4 cup sugar, lemon juice, and cinnamon. Stir to coat plantain slices, cover, and place in the refrigerator for 2 hours.
• Preheat the oven to 350 degrees F (175 degrees C).
• Place covered bowl in the oven and bake for 25 minutes.
• Grease a cookie sheet and sprinkle coconut in a thin layer, to allow for even toasting. Place cookie sheet in the oven and continue to bake plantains until coconut is lightly browned, 5 to 7 minutes more. Remove both dishes from the oven.
• Portion plantains into bowls. Sprinkle plantains with a thick layer of sugar and use a cooking torch to caramelize the sugar. Top with toasted coconut and serve warm.

MASHED PLANTAINS

Steps:

• Preheat the oven to 375°F. Sprinkle the plantains with salt and cayenne; drizzle with the oil to coat. Arrange, cut sides down, on a rimmed baking sheet. Roast until the cut sides of the plantains begin to caramelize, about 20 minutes. Turn the plantains; roast 10 minutes more.
• Mash the hot plantains on the baking sheet with a potato masher until somewhat smooth (some large chunks should remain). Transfer to a serving bowl, and drizzle with the lime juice.

SWEET PLANTAIN MASH

Steps:

• Fill a small pot with water and a pinch of salt; bring to a boil. Add plantain and cook until soft, 3 to 5 minutes. Drain and immediately transfer to a ricer set over the bowl of an electric mixer and rice. Transfer bowl to mixer fitted with the paddle attachment and add butter; beat in butter. Slowly stir in cream. Season with salt and serve immediately.

MASHED PLANTAIN

Steps:

• Peel the plantains and cook them in salted water until they become soft inside.
• Leave for a few minutes in a colander to lose excess water.
• Mash while still hot and mix in the cream, butter, cream cheese, parsley and a pinch of salt.
• If it has to be reheated, do it in a double boiler.