BBQ list
11:41 AM 3/3/99
Lloyd <lloyd2@mindspring.com>

NYC-Meal Master will import directly into MC so that should be no problem.
There are some duplicate names but not exactly the same recipe so look
before you delete any dups. Hope you enjoy them.

Lloyd


----- Now You're Cooking! v4.81 [Meal-Master Export Format]

      Title: Baked Plantain Load - 2c
 Categories: 2c, banana, Latin
      Yield: 4 servings

      3 lg very ripe plantains
      2 ts chili sambal; fresh
      1 c  rice flour
     60 ml corn oil
      2 ts turmeric powder
      1    Salt; to taste

Peel the plantains, cut them into small chunks & put into a large deep
mixing bowel. Mash into a thick paste with your fingers or an electric
blender. If using a blender, you may need to add 30-60 ml of water for
smoother blending. Add the chilli sambal, rice flour, salt and mix well.
Gently heat the corn oil in a frying pan and add the turmeric. Stir well,
remove from the heat and blend into the plantain mixture which should be
thick yet soft enough to pour. If it is too soft, add small amounts of rice
flour or if too stiff, add small amounts of water until it reached the
described consistency.

Grease a loaf tin, and pour plantain mixture into it. Bake in the oven on
medium to low heat at 150-180C for 1 hr. or until cooked and firm. When
cooked, remove from the oven and allow to stand for approximately 5-10
minutes before turning it out on a wire rack. Slice and serve with salted
peanuts or as an accompaniment to spicy dishes.


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----- Now You're Cooking! v4.81 [Meal-Master Export Format]

      Title: Baked Sweet Plantains - 2c
 Categories: 2c, banana, Latin
      Yield: 6 servings

      4 md plantains; very ripe
    1/2 c  dry white wine; or light rum
    1/4 c  dry sherry
    1/4 c  packed brown sugar
      4 tb butter; salted
           ground cinnamon; to taste
           ground nutmeg; to taste

Preheat the oven to 350. Arrange the plantains in an oven proof
casserole,pour the wine, sherry, and sugar over them, and sprinkle with
butter and cinnamon. Cover the plantains and bake 20 to 25 minutes.
Uncover, turn the plantains over, baste, and bake, uncovered, until golden
brown on top, another 15 minutes. Serve hot.

NOTES : "For this recipe, select very ripe plantains that are soft to the
touch, with skins that are almost black. Don't be misled by the cinnamon
and brown sugar - this is not a dessert. It is a wonderful accompaniment to
spicy Creole dishes."

  Contributor:  Mary Urrutia's "Memories of a Cuban Kitchen"

  Preparation Time:  0:00


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----- Now You're Cooking! v4.81 [Meal-Master Export Format]

      Title: Baked Sweet Plantains In Wine - 2c
 Categories: 2c, banana, Latin
      Yield: 4 servings

      4 ea very ripe plantains
      1 c  olive oil
    1/2 c  brown sugar
    1/2 ts ground cinnamon
      1 c  sherry wine

Preheat oven to 350F. Remove peel from plantains and slice them lengthwise
in half. In a large saute pan, heat oil to medium hot and add plantains.
Cook them until lightly browned on each side. Place them in a large baking
dish and sprinkle sugar over all. Add cinnamon and cover with wine. Bake
for 30 minutes, or until they take on a reddish hue.


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----- Now You're Cooking! v4.81 [Meal-Master Export Format]

      Title: Churros De Platano (Fried Plantains) - 2c
 Categories: 2c, banana, Latin
      Yield: 6 servings

      3    plantains; peeled --  * see 
           -note
           lemon juice
      4    eggs
    1/4 c  flour
    1/2 ts salt
           oil; ** see note

* If plantains (fat, red-skinned cooking bananas) are not available, use
large, green-tipped bananas. DO NOT use overripe bananas.

** For frying, use part olive oil, part Canola oil.

Peel and split the bananas lengthwise. Cut each piece in half and dip in
lemon juice. To make batter, beat the egg yolks until thick and light. Add
flour and salt. Beat egg whites until stiff, not dry, and fold into yolks.
Drop the drained bananas pieces into the batter, one at a time. Pick up
with slotted spoon and slide gently into hot oil in heavy skillet (oil
about 1 inch deep). Cook over medium heat, turning almost immediately. Cook
until browned on both sides. Drain on paper toweling.

Serving Ideas : Served with meat and poultry in Mexico.

  Contributor:  Jo Anne Merrill

  Preparation Time:  0:20


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----- Now You're Cooking! v4.81 [Meal-Master Export Format]

      Title: Deep-Fried Plantain Rounds - 2c
 Categories: 2c, banana, Latin
      Yield: 4 servings

      2    green plantains
      2 c  vegetable oil
      1    salt and pepper; to taste

Peel plantains and cut into 2-inch rounds.

Heat the oil in a small saucepan until hot but not smoking. Drop the
plantain in for cooking until it is cooked on the outside. Remove from the
oil.

Set each fried plantain on a flat side, and using a rolling pin, frying pan
or something to flatten the plantain.

Return the flattened plantain sections to the hot oil 3 or 4 at a time and
cook until crisp on the outside. Remove to a paper towel covered plate to
drain. Salt to taste. Eat while hot.

  Contributor:  Chris Schlesinger


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----- Now You're Cooking! v4.81 [Meal-Master Export Format]

      Title: Fried Plantains (Tostonos De Platanos) - 2c
 Categories: 2c, banana, Latin
      Yield: 6 servings

      3 c  water
      3    green plantains, peeled and 
           -cut dia; 1 inch
      1    slices
      3    garlic; chopped
      3 ts salt
           vegetable oil for deep 
           -frying

In large bowl, combine water, plantains, garlic and 2 3/4 teaspoons salt.
Let stand 15 minutes. Drain plantains well, reserving liquid. Dry plantains
on paper towels. In large skillet, heat 1/2" oil until deep-fat
thermometer registers 375 degrees. Add plantains and fry 7 minutes. Drain
plantains on paper towels. When cool enough to handle, use palm of hand to
flatten plantains to 1/4" thickness. Dip plantains in reserved liquid and
dry on paper towels. Refry plantains in hot oil until crisp and golden;
drain on paper towels. Lightly sprinkle remaining 1/4 teaspoon salt over
plantains and serve hot.


- - - - - - - - - - - - - - - - - -

NOTES : A staple of the Hispanic diet, the starchy green bananas known as
plantains are often deep-fried and served as an appetizer.

  Contributor:  Country Living magazine, 11/97

----- Now You're Cooking! v4.81 [Meal-Master Export Format]

      Title: Fried Sweet Plantains - 2c
 Categories: 2c, banana, Latin
      Yield: 8 servings

      4    ripe (yellow black) plantain
    1/4 c  vegetable oil
      1    salt and pepper; to taste

To prepare plantains this way, they have to be dead ripe. If only green
ones are available, let sit in a paper bag for a couple of days. They will
ripen.

Peel plantains and cut on a severe slant into 1/2-inch slices.

In a large saute pan, heat the oil over medium heat until hot but not
smoking. Drop in slices and allow to cook for a few minutes. Remove them
and serve

Suggestions: they are good with cinnamon or powdered sugar sprinkled over
them.

  Contributor:  Chris Schlesinger


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----- Now You're Cooking! v4.81 [Meal-Master Export Format]

      Title: Fistulas De Platano (Banana Fritters) - 2c
 Categories: 2c, banana, Latin
      Yield: 6 servings

-------------------------------FOR THE BATTER-------------------------------
      1 c  all-purpose flour
    1/2 ts baking powder
    1/2 ts salt
      2 tb sugar
      1    few grindings of nutmeg
      1 pn of ground cinnamon
      2 lg eggs; lightly beaten
    1/2 c  milk
      1 tb butter; melted
    1/2 ts vanilla extract

------------------------------FOR THE FRITTERS------------------------------
      1    vegetable or peanut oil for 
           -frying
      4 md ripe bananas, or 8 
           -ladyfinger or; red Cuban ba
           peeled and sliced 1/2-inch 
           -thick
      1    confectioners' sugar for 
           -dusting

1. At least one hour before serving, combine all the dry ingredients in a
large bowl, then whisk together with the eggs, milk, butter, and vanilla.
Allow the batter to rest 1 hour at room temperature.

2. In a large frying pan over medium heat, heat 1 inch of oil to 375
degrees, or until a drop of batter sizzles immediately when it touches the
oil. Dip the banana slices into the batter, coating them well, and cook
until golden brown, turning with a slotted spoon.

Cook only 5 to 6 slices at a time, so the oil does not cool. Drain the
fritters on paper towels, transfer them to a platter, dust with
confectioners' sugar, and serve hot.


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----- Now You're Cooking! v4.81 [Meal-Master Export Format]

      Title: Fufu (Garlicky Plantain Puree) - 2c
 Categories: 2c, banana, Latin
      Yield: 4 servings

    1/4 c  coarsely chopped pecans; or 
           -pine nuts
      2    ripe     plantains,; peeled 
           -and sliced
      4 c  chicken stock
      1 tb olive oil
      2    scallions, green part only; 
           -chopped
      3    garlic,; minced
           Salt and freshly ground 
           -black pepper; to taste

Preheat the broiler. Spread pecans or pine nuts on baking sheet and broil
for 1 to 1 1/2 minutes, or until fragrant, stirring once. Set aside.

In a large saucepan, combine plantains and stock and bring to a boil. Boil
for 10 to 15 minutes, or until plantains are very tender. Drain the
plantains, reserving the liquid.

In a large skillet, heat oil over medium heat. Add scallions and garlic and
saut for 30 seconds, or until fragrant but not brown. Add the reserved
plantains and mash with a potato masher, adding 3/4 to 1 cup of the
reserved stock, as needed, until puree has the consistency of mashed
potatoes. Stirring the toasted pecans or pine nuts and season with salt and
pepper.

NOTES : Boiled mashed plantains are served throughout the Spanish speaking
Caribbean. The name of this popular side dish changes from one island to
the next: FUFU in Cuba, MANGU in the Dominican Republic, and MONFONGO in
Puerto Rico. The puree is often flavored with pork fat, cracklings, and
garlic. This more healthful version substitutes toasted nuts for
cracklings and olive oil for the pork fat. Some cooks use green or semi-ripe
plantains in their FUFU, but I like to use the black skinned, fully ripe
sweet plantains Serves 4

  Preparation Time:  0:00


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----- Now You're Cooking! v4.81 [Meal-Master Export Format]

      Title: Grilled Plantains - 2c
 Categories: 2c, banana, Latin
      Yield: 4 servings

      2 lg plantains
      1    cayenne to taste

Cut plantains into fourths crosswise, then slice lengthwise to form
rectangular pieces about 1/4" thick & about 2" long. Sprinkle with cayenne
& grill or broil for about 6 minutes, or until just tender.


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----- Now You're Cooking! v4.81 [Meal-Master Export Format]

      Title: Plantain Baked In Its Skin - 2c
 Categories: 2c, banana, Latin
      Yield: 4 serving

      4    yellowish brown plantains
      2 tb lime juice (fresh); OR more 
           -to taste
    1/2 ts pure chili powder; OR more 
           -to taste
      3 tb butter
           Kosher salt; to taste

1. Heat oven to 375 degrees. Trim ends of plantains; leave peel on. Slit
each plantain lengthwise. Place plantains slit-side up on roasting pan;
bake until creamy and tender, 30 to 40 minutes. Remove plantains; cool
slightly. Leave oven on.

2. Peel plantains; cut into 1/2-inch-thick diagonal slices. Place in
oven-proof serving dish. Sprinkle with lime juice and chili powder; dot
with butter. Season with salt. Toss gently. Return to oven, and heat
through, about 10 minutes.

Nutrition information per serving: Calories 290; Fat 8 g; Saturated fat 5
g; % calories from fat 24; Cholesterol 20 mg; Sodium 90 mg; Carbohydrates
58 g; Protein 2.5 g; Fiber 4.3 g



- - - - - - - - - - - - - - - - - -


Per serving (excluding unknown items): 67 Calories; 8g Fat (99% calories
from fat); 0g Protein; 0g Carbohydrate; 20mg Cholesterol; 77mg Sodium


_____

  Preparation Time:  1:10


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----- Now You're Cooking! v4.81 [Meal-Master Export Format]

      Title: Plantain Casserole - 2c
 Categories: 2c, banana, casserole, Latin
      Yield: 1 serving

      2    Green Plantains; sliced 1" 
           -thick
      4    Lemon Juice
      2    Peanut Oil
      1    Tomato; peeled and chopped
           Salt & Freshly Ground Black 
           -Pepper; to taste

Peel and slice plantains 1 inch thick. Dip in lemon juice and saut them in
oil over low heat, stirring constantly. Add tomato and seasoning and
transfer to an oiled casserole dish with a lid. Bake at 275 for 1 hours.

  Contributor:  Annabel Perkins

----- Now You're Cooking! v4.81 [Meal-Master Export Format]

      Title: Plantain Chips, Fufu And Salsa - 2c
 Categories: 2c, appetizer, banana, Latin
      Yield: 4 serving

      3 c  canola oil
      2    green plantains, peeled and 
           -thinly; sliced lengthwise
           Salt; to taste
           garlic powder; to taste

------------------------------------Salsa-----------------------------------
      1 lg cucumber; finely chopped
      2 sm tomatoes, seeded and; cut 
           -into 1/2 in dice
      1    red onion; diced
  1 1/2    jalapeno chilies; seeded 
           -minced
      1 ea lemon; juiced
    1/3 c  extra-virgin olive oil
      2 tb cilantro; chopped
      2 tb red wine vinegar
      2 tb Freshly ground pepper

------------------------------------Fufu------------------------------------
     12 sl bacon; diced
      1 sm onion cut into; 1/2 inch 
           -cubes
      3    brown plantains peeled; cut 
           -into 1 inch cubes

1. For plantain chips, heat Canola oil in deep-fryer or heavy saucepan to
350 degrees. Add half of the plantain slices; fry until golden brown and
crisp, 3 to 4 minutes. Drain on paper towels; sprinkle with salt and garlic
powder. Repeat with remaining green plantains.

2. For salsa, mix cucumber peel, tomatoes, red onion, jalapeno, lemon
juice, olive oil, cilantro and vinegar in medium non-reactive bowl. Season
to taste with salt and pepper; set aside.

3. For Fufu, fry bacon in medium skillet over medium-high heat until crisp,
4 to 5 minutes. Transfer to plate lined with paper towels. Lower heat to
medium; add onion. Cook until translucent, about 2 minutes. Add to plate of
bacon; set aside. Fill large pan halfway with water; heat to boil over
high heat. Add brown plantain cubes, reduce heat and simmer until plantains
are soft, about 15 minutes. Drain plantains; transfer to large bowl. Mash
plantains using potato masher or fork. Fold in bacon and onion; season to
taste with salt.

4. Mound Fufu in center of large serving plate. Spoon salsa on top of Fufu,
and press fried plantains into sides of mound. Serve.

Nutrition information per serving: Calories 915; Fat 61 g; Saturated fat 14
g; % calories from fat 57; Cholesterol 50 mg; Sodium 930 mg; Carbohydrates
80 g; Protein 22 g; Fiber 6 g



- - - - - - - - - - - - - - - - - -


Per serving (excluding unknown items): 7038 Calories; 764g Fat (96%
calories from fat); 29g Protein; 43g Carbohydrate; 65mg Cholesterol; 1246mg
Sodium

  Contributor:  Douglas Rodriguez

  Preparation Time:  1:00


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----- Now You're Cooking! v4.81 [Meal-Master Export Format]

      Title: Plantain Soup - 2c
 Categories: 2c, banana, Latin, soup
      Yield: 6 servings

      2 lg green plantains; peeled
      1    oil for deep frying
      6 c  stock
           salt & pepper; to taste
           fresh lime juice; to taste

Slice plantains paper thin & place in a large bowl. Cover with water & soak
for 30 minutes.

Drain slices, pat dry with paper towels. Heat oil in skillet & fry plantain
slices till they are golden brown. Drain. Crush plantains in a mortar &
pestle until you have a thick paste. In a large pot, heat stock & gradually
stir in crushed plantain. Season well.

Simmer over low heat, stirring frequently. for 20 to 25 minutes. Serve
sprinkled with lime juice.

Randelman & Schwartz, "Memories of a Cuban Kitchen"


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----- Now You're Cooking! v4.81 [Meal-Master Export Format]

      Title: Plantain Tarts - 2c
 Categories: 2c, banana, dessert, Latin, pie
      Yield: 8 servings

      3    very ripe, black plantain
    1/2 c  sugar plus more for garnish
    1/2 ts ground nutmeg
    1/4 ts vanilla extract
      1    red food coloring
      1    dough for a double crusted 9
           - pie

Peel the plantains. Put them in a saucepan, cover them with water, and boil
until very tender, about 15 minutes. Drain and mash until smooth. Stir in
1/2 c sugar and the nutmeg, vanilla and a drop or 2 of red food coloring
(opt).

Preheat oven to 400 degrees, Roll out pie dough and cut into 8 circles that
are 4-5 inches across (use a saucer or small plate as a guide). Divide the
plantain mixture among the 8 dough circles, placing it on side and leaving
a 1/2 inch border. Fold the other half of the circle over the filling to
form a crescent shape. Crimp the edges with a fork to seal well. Sprinkle
with sugar. Bake on an ungreased baking sheet for 30-45 minutes, until
lightly browned. Cool on wire racks, and serve warm or cold.


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----- Now You're Cooking! v4.81 [Meal-Master Export Format]

      Title: Plantain-Pineapple Saute - 2c
 Categories: 2c, banana, dessert, Latin
      Yield: 6 servings

      2    plantains, peeled and cut 
           -into 1/2; chunks
      2 tb butter
      2 c  fresh or canned, drained 
           -pineapple; chunks
    1/2 ts ground cinnamon
    1/4 ts ground allspice
    1/4 c  pineapple juice or water
      3 tb honey

Place plantain chunks in saucepan of water to cover. Bring to boiling.
Reduce heat. Simmer 5 minutes. Drain. In a skillet, melt the butter or
margarine. Add plantain pieces. Saute 2 minutes. Add pineapple chunks,
spices and pineapple juice or water. cover and simmer 5 minutes more. Add
honey, to taste. Serve as a dessert or side dish for ham or pork.


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----- Now You're Cooking! v4.81 [Meal-Master Export Format]

      Title: Plantains - 2c
 Categories: 2c, banana, dessert, Latin
      Yield: 12 servings

     10    plantains
      1 c  butter
    3/4 c  brown sugar,light
    1/2 c  rum,dark

1. Peel and quarter plantains.

2. Place cut sides up in a buttered shallow baking dish.

3. Dot with pieces of butter; sprinkle with brown sugar and rum.

4. Cover and bake in preheated 350F. oven 30 minutes.

5. Remove cover, increase temperature to 400F. and bake 15 minutes
longer. If using bananas, cake in an uncovered shallow baking dish at
350F. for 20 minutes.

NOTE: Green-tipped (under ripe) bananas may be substituted; bake at
375F. for 30 minutes.


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----- Now You're Cooking! v4.81 [Meal-Master Export Format]

      Title: Plantains In Coconut Milk - 2c
 Categories: 2c, banana, dessert, Latin
      Yield: 4 servings

      4 ea plantains; peeled & sliced
    1/4 ts salt
      1 ts curry powder
    1/2 ts cinnamon
    1/8 ts cloves
  1 1/2 c  coconut milk

Combine all ingredients except coconut milk in a heavy pot. Pour in 1 c
coconut milk & simmer over a low heat until the plantain is tender & milk
is absorbed. Add more milk if necessary. Serve hot.


----- Now You're Cooking! v4.81 [Meal-Master Export Format]

      Title: Platanutri (Plantain Chips) - 2c
 Categories: 2c, banana, Latin
      Yield: 1 batch

      1    plantains; green
      1    salt
      1    oil, vegetable; for frying

Peel the plantains and slice crosswise as thinly as possible. Drop into
salted ice water and let stand for 30 minutes. Drain and dry on paper
towels. Fry until delicately browned in deep oil at 370F. Drain on paper
towels, sprinkle with salt and serve as an accompaniment to drinks.


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----- Now You're Cooking! v4.81 [Meal-Master Export Format]

      Title: Puerto Rican Beef Plantain Omelette (Pinon) - 2c
 Categories: 2c, banana, beef, Latin
      Yield: 4 servings

      3    plantains -- very ripe
      1    oil -- for frying
      1 md onion; chopped
    1/2 md green bell pepper; chopped
      2    garlic
    1/2 lb ground beef
    1/4 c  tomato sauce
      1 tb capers
      1 tb green olives; sliced
      1    salt and pepper; to taste
    1/2 lb green beans; cut in 3 in 
           -pieces
      6    eggs
    1/4 c  butter

Plantains are good sliced and sauteed. They're also good substituted into
any recipe that uses cooked bananas. Many Caribbean recipes that call for
banana originally called for plantain, but the recipe-writer thought you
wouldn't have access to plantain.

The recipe is a little heavy in the fat department, so I usually leave out
the meat, and skimp on the oil and butter. (I don't know how authentic the
veggie version is!) Also, the author wants us to boil the beans to death. I
have taken the liberty of changing that in the body of the recipe.

Use fresh or frozen green beans.

Peel the plantains, cut into 2-inch thick lengthwise slices, and fry in oil
till golden brown. Remove, drain, and keep warm.

In a frying pan, saute the onion, green pepper, and garlic until soft but
not brown. Add the ground beef and fry at high heat for 3 minutes. Pour in
the tomato sauce and add the capers and olives, if desired. Cook 15 minutes
over medium heat, stirring occasionally. Season with salt and pepper to
taste. Wash the string beans and steam till tender.

Beat the eggs, adding salt and pepper to taste. Butter the sides and bottom
of a round casserole and melt the remaining butter in the bottom.

Pour in *half* of the beaten eggs and cook over medium heat for about 1
minute or until slightly set. Cover the eggs with one-third of the plantain
slices, following with layers of half the ground meat and half the string
beans. Add another layer of plantains, the remainder of the ground beef,
another layer of beans, and top with plantains. Pour the rest of the beaten
eggs over the top.

Cook over low heat for 15 minutes, uncovered, being careful not to let the
omelette burn. Then place in a preheated 350-degree oven for 10 to 15
minutes to brown the top of the pion. Serve with rice and beans.

Excellent for lunch.

Serves 4

  Contributor:  Alex Abella


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----- Now You're Cooking! v4.81 [Meal-Master Export Format]

      Title: Plantain Soup - 2c
 Categories: 2c, banana, Latin, soup
      Yield: 4 servings

      2 ts olive oil
      2    celery,; finely chopped
      1 sm onion,; finely chopped
      1 lg carrot,; finely chopped
      2    garlic,; minced
      5 c  chicken stock
      2 ea green plantains; peeled and 
           -diced
      6 tb chopped fresh cilantro
      1 ts ground cumin
      1    bay leaf
           Salt and freshly ground 
           -black pepper; to taste

In a large saucepan, heat oil over medium heat. Add celery, onions,
carrots, and garlic, and saut for 3 to 4 minutes, or until softened. Pour
in stock and bring to a boil. Add plantains, 4 tablespoons cilantro, cumin
and bay leaf. Return to a boil. Reduce heat to low, cover and simmer
gently for 40 to 50 minutes, or until the plantains are very tender.
Discard the bay leaf. With a slotted spoon, scoop out 1 cup of solids and
place them in a food processor or blender. Puree, add some of the cooking
liquid, if needed, and return to the soup. Re-heat, if necessary, and
season with salt and pepper. Garnish with the remaining 2 tablespoons
cilantro.

NOTES : A stick-to-your ribs soup for a rainy day. Most Caribbean cooks
puree all the ingredients after simmering, but I find that leaving some of
the plantains in chunks gives the dish more character. Serves 4

  Preparation Time:  0:00


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----- Now You're Cooking! v4.81 [Meal-Master Export Format]

      Title: Fried Plantains (Tostonos De Platanos) - 2c
 Categories: 2c, banana, Latin
      Yield: 6 servings

      3 c  water
      3    green plantains, peeled; cut
           - diag. 1 in thick
      3    cloves garlic; chopped
      3 ts salt
      1    vegetable oil for deep 
           -frying

In large bowl, combine water, plantains, garlic and 2 3/4 teaspoons salt.
Let stand 15 minutes.

Drain plantains well, reserving liquid. Dry plantains on paper towels.

In large skillet, heat 1/2" oil until deep-fat thermometer registers 375
degrees. Add plantains and fry 7 minutes. Drain plantains on paper towels.
When cool enough to handle, use palm of hand to flatten plantains to 1/4"
thickness. Dip plantains in reserved liquid and dry on paper towels.

Refry plantains in hot oil until crisp and golden; drain on paper towels.
Lightly sprinkle remaining 1/4 teaspoon salt over plantains and serve hot.

NOTES : A staple of the Hispanic diet, the starchy green bananas known as
plantains are often deep-fried and served as an appetizer.


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----- Now You're Cooking! v4.81 [Meal-Master Export Format]

      Title: Sauteed Plantains & Sweet Potatoes - 2c
 Categories: 2c, banana, Latin
      Yield: 6 servings

      2 tb butter or margarine
      2 tb cooking oil
      2 c  sliced cooked sweet potatoes
           - or yam; s
      2    plantains; peeled & chopped
    1/2 c  green onion; chopped
    1/2 c  cooked ham (opt); chopped
      1    garlic cloves; minced
    1/2 c  chicken or beef broth
      2 tb butter or margarine
      2 tb chopped fresh thyme, dill, 
           -chervil,; or savory
      1    salt; to taste
      1    pepper; to taste

In a large skillet, melt the first 2 tablespoons of butter and cooking oil
until hot. Add potatoes, plantains, onion, ham, if desired, and garlic.
Cook stirring frequently, about 5 minutes. Add broth. Cover and simmer 10
minutes or until plantains are tender. Add remaining butter and desired
fresh herbs. Season, to taste, with salt and pepper.


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----- Now You're Cooking! v4.81 [Meal-Master Export Format]

      Title: Stuffed Plantains - 2c
 Categories: 2c, banana, Latin
      Yield: 6 servings

      3    ripe plantains
      2 tb butter
      2 tb cornstarch
    1/4 lb cheddar cheese; shredded

Salt and pepper to taste

A plantain is similar to a banana.

Bring a quart of salted water to boil in a large saucepan. Add plantains
that have been cut in half, and the ends chopped off. boil for 20 minutes.
Drain, peel, and mash together with butter and cornstarch. Allow to cool
slightly. Heat deep frying oil to 375 degrees (F.). Coat the palm of your
hand with a little cornstarch and spread some mix on it, forming a nest in
the center. Place some of the shredded cheese in the middle and shape into
balls. Deep fry until golden brown.

----- Now You're Cooking! v4.81 [Meal-Master Export Format]

      Title: Spicy Fried Plantains (Kelewele) - 2c
 Categories: 2c, banana, Latin
      Yield: 4 serving

      4 lg yellow-ripe plantains; 
           -peeled
      2 tb fresh ginger; grated
      1 tb ground cloves
    1/2 ts salt
    1/2 ts ground red pepper
    1/4 ts grated nutmeg
    1/4 ts cinnamon; ground
      2 tb warm water
           Vegetable oil for frying

1. Cut plantains into diagonal slices about 1 /2-inch thick. Stir together
ginger, cloves, red pepper, salt, nutmeg and cinnamon in medium bowl. Stir
in water to form paste. Add plantain slices; toss to coat. Let stand 30
minutes.

2. Heat oven to 200 degrees. Pour enough vegetable oil into large skillet
to reach 1/2-inch up sides. Heat oil over medium-high heat until hot but
not smoking. (An electric skillet should be set at 350 degrees.) Fry
plantain slices, in batches, turning once, until golden brown, about 5
minutes. Transfer fried plantains with slotted spoon to paper towel-lined
baking sheet; keep warm in oven while frying remaining plantains.

Nutrition information per serving: Calories 205; Fat 7g Saturated fat 1.2
g; % caloris from fat 30; Cholesterol 0 mg; Sodium 150 mg; Carbohydrates 37
g; Proten 1.6 g; Fiber 3 g


Per serving (excluding unknown items): 20 Calories; 1g Fat (40% calories
from fat); 0g Protein; 4g Carbohydrate; 0mg Cholesterol; 16mg Sodium


_____

  Preparation Time:  0:50


-----

----- Now You're Cooking! v4.81 [Meal-Master Export Format]

      Title: Sweet Plantain And Pepper Stuffed Chicken - 2c
 Categories: 2c, banana, Latin, poultry
      Yield: 6 servings

----------------------------------MARINADE----------------------------------
      2    fresh lemons; juiced
      4    garlic cloves; minced
      1    dried Mexican oregano; 
           -crushed
      2    olive oil
           Salt
           pepper; freshly ground
      1    Chicken (3 To 3 1/2 Pounds)

------------------------PLANTAIN AND PEPPER STUFFING------------------------
      4    bacon; diced
      1    ripe plantain, peeled and; 
           -cut into 1/2 in cubes
      2    garlic cloves; peeled and 
           -chopped
      1    red pepper; seeded and 
           -chopped
      1    Anaheim chile; seeded and 
           -chopped
    1/2    oregano; chopped
    1/2    chicken stock
      2    country bread; diced and 
           -dried
      1    salt
    1/2    pepper; freshly ground
    1/2    chicken stock

To make the marinade: In a small bowl, combine the juice of the lemons,
garlic, dried oregano, olive oil, salt and pepper. Rub all over the chicken
and allow it to set in the refrigerator 1 to 2 hours.

To make the stuffing: Over medium high heat, saut the bacon until crisp.
Remove from the pan. Place the plantains to the pan and cook until lightly
browned. Add the garlic, peppers and oregano and cook 2 to 3 minutes more.
Pour in the chicken stock to deglaze the pan, about 1 to 2 minutes. Add the
bread, salt and pepper. Stir gently to combine.

Preheat the oven to 350 degrees. Remove the chicken from the refrigerator
and stuff it with the plantain pepper mixture. Tie the legs together and
place on a rack in a roasting pan, breast side down. Cook for 1/2 hour,
turn the chicken breast side up and roast for another 1/2 hour or until the
skin is golden brown and the chicken is cooked through.

  Contributor:  Too Hot Tamales Show #6316

  Preparation Time:  0:00


-----

----- Now You're Cooking! v4.81 [Meal-Master Export Format]

      Title: Tambor De Picadillo Y Platano (Beef Hash And Plantain Pie) -
 Categories: 2c, banana, beef, casserole, Latin
      Yield: 8 servings

      1 ea Recipe Picadillo (see 
           -above)
     10    Ripe (almost black) 
           -plantains
    1/2 c  Vegetable or peanut oil
      1 lg egg; lightly beaten

1. Cut the tips off the plantain, peel and slice  inch thick. In a large
skillet, heat the oil over medium heat until fragrant, then fry the
plantain slices until brown, 3 to 4 minutes on each side, turning with a
slotted spoon. Drain on a paper-towel- lined platter.

2. Preheat the oven to 350 degrees. In a large bowl, using a fork or potato
masher, mash the plantains until smooth and thick. Divide the mixture in
half.

3. Lightly oil a 2 1/2-quart baking dish, and place half the plantain
mixture in the dish, spreading it evenly and patting it down with your
fingers. Spread all the Picadillo on top and cover with the remaining
plantain mixture, spreading it evenly and patting it down with your
fingers. Cover loosely with aluminum foil, bake on the middle oven rack 20
minutes, then remove the foil, brush the top with the beaten egg, and bake
another 20 minutes.

Serve hot, accompanied by Ensalada de Aguacate (Avocado Salad). Makes 8
servings

  Preparation Time:  0:00


-----

----- Now You're Cooking! v4.81 [Meal-Master Export Format]

      Title: Picadillo - 2c
 Categories: 2c, beef
      Yield: 1

      1 tb vegetable oil
      1 lg onion; finely chopped
      2    garlic; crushed
  1 1/2 lb ground beef
      2 tb tomato paste
      1 ea green Kenyan or Fresno 
           -chile,; seeded & finely chop
      1 can diced tomatoes, undrained; 
           -(14 1/2 ounces)
    1/2 ts ground cumin
      2 tb fresh parsley leaves; 
           -chopped
      3 ea scallions; finely chopped
      1 pn sugar
           salt; to taste
           Freshly ground pepper; to 
           -taste
    2/3 c  beef stock
      1 lg potatoes, peeled and; cut 
           -into small pieces

1. Heat the oil in a large saucepan and add the onion and garlic. Cook over
very low heat until the onions are almost tender, about 10 minutes.

2. Add the ground beef and cook, stirring constantly with a fork to break
up meat.

3. Stir in the tomato paste, Chile, tomatoes, cumin, oregano, half the
parsley and scallions, and the sugar; mix well. Season to taste with salt
and pepper. Bring to a boil, reduce the heat and cook, covered, for 20
minutes.

4. Add the stock and potato and continue cooking, uncovered, for 20 minutes
or until the potato is tender and most of the liquid has evaporated. Mix
in the remaining parsley and scallions and season to taste with salt and
pepper. Serve hot or use to fill Empanadas, pies, etc.

Variations: pork, sausage, potatoes, eggs, and carrots can be added
according to taste and budget. Picadillo is used in Empanadas, tacos,
burritos, turnovers, and pies, or eaten with beans and rice.

  Contributor:  Valria Vieira Sisti


-----

----- Now You're Cooking! v4.81 [Meal-Master Export Format]

      Title: Churros Do Platano (Fried Plantains) - 2c
 Categories: 2c, banana, Latin
      Yield: 6 servings

      3 ea plantains fresh; peeled
           lemon juice
      4    eggs
    1/4 c  flour
    1/2 ts salt
      1    oil

If plantains are not available use large bananas, green tipped. For frying
use part olive oil, part Canola oil. Peel and split the bananas lengthwise.
Cut each piece in half and dip in lemon juice. To make batter, beat the
egg yolks until thick and light. Add flour and salt, Beat egg white until
stiff,not dry, and fold into yolks. Drop the drained bananas pieces into
the batter, one at a time. Pick up with slotted spoon and slide gently into
hot oil in heavy skillet. Cook over medium heat, turning almost
immediately. Cook until browned on both sides. Drain on paper toweling.

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("Garry Howard" , Tue 20:33)


We ate quite a few plantains in Costa Rica. Fried is the way they do it down
there. You have this cookbook, but this recipe from Chris Schlesinger's Big
Flavors of the Hot Sun is one of my favorite ways to fry plantains. Serve it
with a fruit salsa.

                     *  Exported from  MasterCook  *

                        Deep-Fried Plantain Rounds

Recipe By     : Big Flavors Of The Hot Sun by Chris Schlesinger
Serving Size  : 4    Preparation Time :0:00
Categories    : Appetizers                       Big Flavors Of The Hot Sun
                Caribbean                        Dips

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2                    green plantains
   2      cups          vegetable oil
                        salt and pepper -- to taste

This is one of my favorites. Fried plantains are great with a whole range of
Caribbean and African-inspired dishes or just as a snack by themselves. Make
sure you use green plantains, even though they are somewhat of a nuisance to
peel. Ripe ones are too mushy for this preparation.

METHOD:

Peel plantains and cut into 2-inch rounds.

Heat the oil in a small saucepan until hot but not smoking. Drop the
plantain rounds into the hot oil 3 or 4 at a time and cook until well
browned, 2 to 3 minutes. Remove and drain.

Set each fried plantain on a flat side, and using a rolling pin, frying pan,
or whatever else you think will work, squash it as flat as you can. It
should have a circular shape.

Return the flattened plantain sections to the hot oil 3 or 4 at a time and
cook until the entire surface is golden brown, about 2 minutes. Remove the
plantains from the oil, drain, and season liberally with salt and pepper.
Serve hot or at room temperature.

Compliments of Garry's Home Cookin'
http://cooking.netrelief.com

                   - - - - - - - - - - - - - - - - - -

Garry Howard - Cambridge, MA
garry@netrelief.com
Garry's BBQ Pit
http://bbq.netrelief.com

XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX

(Bill Martin , Tue 19:51)

Use plantains or very firm banana's.
Peel one for each person.
split lengthwise.
Put into a bag with brown sugar and cinnamon mix.
shake
place on grill, or put them into a hot grill.

place over medium coals, (after you've cooked and eaten the main course),
until sugar carmelizes  bit on one side.  Turn gently. Repeat.

Remove from grill, ONTO A PLATE!!!  They're bloody awful hot.

Eat carefully with a fork, after they've cooled a bit.


Also,

Using firm plantains:
slice into quarter inch thick slices.

Dip in beaten egg.

dredge in powdered sugar.

dip in egg mixture again,

again, dredge in powdered sugar.

Saute very quickly in HOT, nearly smoking clarified butter, over a HOT burner.

Remove to a plate and drizzle just a small amount of melted butter over them.

Eat, carefully, they are bloody awful hot.

These things are like melted mozarella cheese on a hot pizza.  It you bite
into them too soon, they will stick to the roof of your mouth and put a
whole bunch of hurt on you!!!

Serve with Breyers Vanilla or Chocolate ice cream.  Life doesn't get any
better than this.

Bill
Bill Martin

ICQ: 5553643
AIMs: kealoha
bmartin@connecti.com





