Lobster Pionono Recipes

PIONONOS

Piononos image

Categories Bean Cheese Appetizer Side Bake Sauté Vegetarian Plantain Gourmet

Yield Serves 4 to 6 as a first course or side dish

Number Of Ingredients 4

Ingredients

3 large ripe (heavily spotted yellow to brown) plantains
about 1/2 cup olive or vegetable oil for sautéing
2 to 3 cups cold cooked Cuban black beans
1 cup finely grated Monterey Jack cheese (about 4 ounces)

Steps:

Preheat oven to 400°F.
Cut ends from plantains and peel fruit. Cut each plantain lengthwise into 4 slices. In a 12-inch nonstick skillet heat oil over moderately high heat until hot but not smoking and sauté slices in batches, without crowding, until golden brown, 1 to 2 minutes on each side (use 2 spatulas to turn slices). With a spatula transfer plantains as sautéed to brown paper to drain. When plantains are cool enough to handle, shape each slice into a ring, with ends overlapping by about 1 inch, and secure ends with a wooden pick. Arrange rings, without touching, in a large baking dish and fill centers with black beans.
Bake rolls in middle of oven until beans are heated through, about 10 minutes. Mound Monterey Jack on top of beans and bake until cheese is melted, about 2 minutes.

PIONONOS

Piononos image

Make and share this Piononos recipe from Food.com.

Provided by Jackie 6

Categories Caribbean

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

2 plantains, ripe
2 tablespoons vegetable oil
3 tablespoons olive oil
1 lb ground sirloin
3/4 cup scallion, chopped
1/2 green pepper, chopped
1 tablespoon garlic, chopped
1/4 lb chorizo sausage, diced (or hot Italian sausage)
2 tablespoons cornstarch
3 tomatoes, peeled & chopped
3 eggs, beaten
salt & pepper

Steps:

Slice plantains lengthwise into 8 strips. Fry in vegetable oil until golden & remove. Add olive oil & stir in sirloin. Add next 3 ingredients & stir. Add remaining ingredients except eggs & cook 4 minutes.
Coil plantains into 3" circles & secure with toothpicks. Pack centers with meat mixture to make firm patties. Coat patties with beaten eggs & deep fry until golden brown.
Serve with rice & salsa.

Nutrition Facts : Calories 732.9, Fat 49.1, SaturatedFat 14.5, Cholesterol 259.6, Sodium 475.3, Carbohydrate 39.4, Fiber 4, Sugar 16.9, Protein 35.9

PIONONOS

Piononos image

One of the first memories I have of my mother cooking is her preparing piononos, a snack she'd make when she was feeling creative. Now, my mom wasn't the kind of Puerto Rican mother who spent all day in the kitchen or passed down the recipes she learned from her abuela. She was a nurse and barely had time to cook. But when she did, her natural Puerto Rican superpowers kicked in, and bam! We'd have piononos. This classic Puerto Rican snack is made with ripe plantains fried and topped with picadillo (sweet-and-savory beef). It's very popular at weddings or family events as a bite-size appetizer.

Provided by Food Network

Categories appetizer

Time 45m

Yield 5 to 6 servings

Number Of Ingredients 14

Ingredients

2 tablespoons vegetable oil
1/2 medium yellow onion, chopped
1 garlic clove, minced
1 pound ground beef
2 tablespoons tomato paste
2 teaspoons adobo
1 packet sazón (1 1/2 teaspoons)
1/2 cup tomato sauce
Kosher salt and freshly ground black pepper
2 tablespoons chopped cilantro
Vegetable oil, for frying
3 ripe plantains
Unsalted butter or vegetable oil, for the muffin pan
2 large eggs, beaten

Steps:

For the picadillo: Heat the oil in a large skillet over medium heat. Add the onions and garlic and cook, stirring frequently with a wooden spoon, until the onions are translucent, 1 to 2 minutes. Add the ground beef and break up the meat with a wooden spoon. Stir in the tomato paste, adobo, sazón and tomato sauce until combined. Season with salt and pepper and cook, continuing to break up the meat until it is browned, 7 to 8 minutes.
Finally, add the cilantro and adjust the seasoning if necessary. Transfer to a large bowl and set aside.
For the plantains: Pour 1 inch of oil into a large saute pan or deep large skillet and place over medium-high heat. Line a plate with paper towels.
Using a sharp knife, trim off both ends of a plantain. Slit a thin line down the plantain, cutting just through the skin, and peel back the skin to remove it. Repeat with the remaining plantains. Slice each plantain lengthwise into 5 to 6 strips.
Fry the plantains 2 or 3 strips at a time until golden brown on both sides, about 5 minutes.
Transfer to the paper towel-lined plate to drain. Repeat with the remaining strips.
Preheat the oven to 400 degrees F. Grease the cups of a 12-cup muffin pan. Line the sides of the muffin cups with the longer plantain strips, then use trimmed pieces to cover the bottoms of the muffin cups.
Spoon the picadillo into the plantain-lined muffin cups, filling each about three-quarters full. Top each with a spoonful of the beaten eggs to help them hold together.
Bake until lightly browned, about 15 minutes. Use a knife to loosen the edges before removing the piononos from the muffin cups. Serve hot or warm.

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