Mashed Plantains With Chorizo Fufu Recipes

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MASHED PLANTAINS



Mashed Plantains image

Provided by Food Network Kitchen

Categories     side-dish

Time 35m

Yield 4 servings

Number Of Ingredients 0

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.

PAN SEARED SEA SCALLOPS WITH CHORIZO AND FU FU



Pan Seared Sea Scallops with Chorizo and Fu Fu image

Provided by Michael Lomonaco

Yield Makes 4 appetizer or small main-course servings

Number Of Ingredients 15

2 pounds (4 large) ripe, black, plantains
Ice water
3 cups water
1/4 cup sweet butter
1 tablespoons finely chopped garlic (2 large cloves)
3 tablespoons chopped scallions (3 large)
2 pounds U10 scallops - large, dry, day boat quality
1/3 cup olive oil
1/2 cup flour
2 tablespoons Spanish Pimenton (smoked, hot paprika)
8 ounces dry-cured Spanish chorizo sausage, thinly sliced
1/2 cup white raisins, soaked in hot water for 10 minutes and drained
3 sprigs cilantro leaves only
1/2 cup shelled pistachio nuts (about 1 ounce)
Salt and pepper

Steps:

  • Cut off the ends of the plantains and slice a slit into the skin on two sides. Cut the plantains into 1 inch pieces, soak them in ice water for 10 minutes. Remove from the water and use a sharp knife to peel the skin away. Place the plantain pieces in a pot with 3 cups water and bring to a boil. Reduce heat and simmer for 15 minutes, then drain, reserving the cooking liquid, and mash the plantains in a potato ricer or with a potato masher. Add a bit of cooking liquid to loosen, then add the butter, garlic, and scallions. Season with salt and pepper and hold, keeping warm, until ready to use.
  • Clean the scallops of the connective muscle, and rinse lightly. Drain and pat dry.
  • Combine the flour, pimenton, paprika, salt, and pepper in a wide, shallow bowl.
  • Heat the olive oil in a heavy-bottomed skillet over medium heat. Dust the scallops in the flour-pimenton mixture, add them to the skillet and sauté until lightly browned on one side. Turn and cook the second side. Add the chorizo and cook several more minutes. Stir in the drained raisins.
  • Place a spoonful of mashed plantains on each plate, and top with several scallops and some of the raisins and chorizo. Sprinkle with cilantro leaves and pistachios and serve.

MASHED PLANTAINS



Mashed Plantains image

Mashed plantains make for a tasty Cuban-inspired side dish.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 40m

Number Of Ingredients 5

2 fully ripe plantains, peeled and halved lengthwise
1/2 teaspoon coarse salt
Pinch of cayenne pepper, or more to taste
1 tablespoon olive oil
Juice of 1/2 lime

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.

BELIZEAN FU-FU (MASHED PLANTAIN)



Belizean Fu-Fu (Mashed Plantain) image

I bought a recipe book by a local women's group on my recent trip to Belize (Silly Bug & Bittle Recipes) and this one sounds like something I would like. I love plantains and I love mashed sweet potatoes, so I'm guessing I would like this. The original recipe calls for just the plantain but the site requires at least 2 ingredients so I added butter and salt as I have a feeling I'll add a little of both, but will give it a try plain first and then modify as needed.

Provided by karen

Categories     Tropical Fruits

Time 20m

Yield 2 serving(s)

Number Of Ingredients 3

1 ripe plantain
butter (optional)
salt (optional)

Steps:

  • Plantains are ripe when the skin turns black and they are soft to the touch. Peel the plantain and cut in half. (I've found it easiest to peel by scoring the skin with a knife in several spots before attempting to peel).
  • Put plantain in a pot covered with water and boil until soft (I have no idea on the time, will update the recipe after I try it).
  • Drain water and mash in pot with a potato masher.
  • Add butter and salt as to taste.

VEGAN MOFONGO (FRIED MASHED PLANTAINS)



Vegan Mofongo (Fried Mashed Plantains) image

Mofongo is a fried plantain-based dish from Puerto Rico. It is typically made with fried green plantains mashed together in a pilon (which consists of a wooden mortar and pestle), with broth, garlic, olive oil, and pork cracklings or bits of bacon. This version is completely vegan. It was delicious and everyone enjoyed it!

Provided by Healthy Delights by Libelula

Categories     World Cuisine Recipes     Latin American     Caribbean

Time 45m

Yield 4

Number Of Ingredients 9

5 large green plantains, coarsely chopped
1 (8 ounce) can organic tomato sauce
1 small bunch cilantro, chopped, or to taste
2 tablespoons homemade sofrito
2 tablespoons olive oil, or to taste, divided
1 clove garlic, minced
1 (.18 ounce) packet sazon seasoning
½ cup vegetable broth, or to taste
salt and ground black pepper to taste

Steps:

  • Fill a 1-quart pot with water; boil plantains with a pinch of salt until easily pierced with a fork, about 25 minutes.
  • Mash plantains with tomato sauce, cilantro, sofrito, 1 tablespoon olive oil, garlic, and sazon in a mortar or glass bowl. Incorporate the remaining 1 tablespoon olive oil and enough vegetable broth to ensure that mofongo sticks together but is dry enough to easily slip out of a container. Season with salt and pepper.
  • Serve mofongo on top of the remaining 5 tablespoons vegetable broth in a bowl.

Nutrition Facts : Calories 516.7 calories, Carbohydrate 114.2 g, Fat 9.6 g, Fiber 9.2 g, Protein 6.5 g, SaturatedFat 1.4 g, Sodium 680 mg, Sugar 54.2 g

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