Day 1: Starters Ideas

Today begins a 7-part series ahead of the holidays, with a few ideas of things to try for the big holiday meal. Here are 2 starters.

Recipe: Bacon-wrapped (Ripe) Plantains

This other recipe of cheesy-garlicky mashed potatoes stuffed in small Spanish peppers can also work as a side dish. I got the small ones making them perfectly sized for a starter. As you will see in the recipe, there are ideas for other things that you can stuff the peppers with - rice, meat, etc.

Recipe: Potato-stuffed Peppers

Tomorrow, Day 2: Pumpkin-Rosemary Rolls and Garlic Butter Pull-apart Bread.

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Tostones Y Pico de Gallo

Every week I buy green plantains. I cook the plantains in a variety of ways to have as a snack or a meal. I. Love. Green plantains. More than I do ripe plantains. One of my favourite ways to cook green plantains is shallow frying; it cooks up quickly and easily and does not absorb a lot of oil. There are several ways to prepare green plantains to be fried - as crisp chips, fritters, potato-style fries or as tostones. 

Tostones are twice fried green plantains. Once peeled, the plantains are cut into 1 - 1 1/2-inch thick rounds, fried for about 2 minutes, smashed to flatten and then fried again to crisp up. The outsides are crisp and the insides soft. I use the device below that I bought a few years ago in a West Indian store in the United States, before that I used my cast iron skillet. Tostones are good on their own and great with accompaniments such as salsas, hot sauces, ketchup, garlic sauce and other condiments.

You do not need speciality equipment to flatten the fried plantains, use a cast iron skillet or any heavy implement that can flatten stuff. I suggest putting the fried plantain between plastic wrap, wax or parchment paper if using a skillet etc. so that the plantains are easy to remove once mashed.

Pico de gallo is a fresh salsa/salad, to make it you need crisp onions, fresh firm ripe tomatoes, spicy garlic, hot peppers, tender cilantro/coriander, salt, and fresh lime or juice. The quantity of the ingredients to make the salsa is based on your personal preference. For the onions, I like to use white onions, but I also use Spanish onions or red onions, depending on what I have available.

Here are a few tips to make the pico de gallo.

• Cut up the onions first, then grate or grind the garlic to a paste, do not merely chop it where you are likely to bite into tiny bits of garlic.
• Add the onions and garlic paste to a bowl, along with lime/lemon juice and add salt to taste. Mix together the ingredients and let it sit for about 10 - 15 minutes; this will breakdown the rawness of the garlic and onions and begin the pickling process.
• Finely mince the hot peppers and chop the tomatoes into small pieces; if you like, you can remove the seeds from a couple of the tomatoes. But do not de-seed all the tomatoes, the pulp of the tomatoes add important flavour to the salsa.
• Roughly or finely chop the cilantro and include some of the tender stems, mincing them (the stems) finely.
• Add the peppers, tomatoes and cilantro to the onion-garlic mixture and toss to mix. Taste and adjust with more lime/lemon juice and salt until it suits your taste. To determine the taste, taste the juice itself after mixing the ingredients together.
• Cover the salsa/salad and refrigerate for at least 30 minutes before serving so that the flavors can meld.
• Bring the salsa to room temperature before serving.

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Bacon-wrapped Sweet Plantains

This is one of my go-to snacks/appetizers whenever I am entertaining. This recipe calls for only 2 ingredients - ripe plantains and bacon. The combination when baked is sweet, smoky and salty. They go very quickly so make an ample amount.

There are so specific quantities for this recipe, make as much or as little as you like. The important thing is to ensure that you use the best ingredients (always) but especially when a dish calls for very few ingredients. The idea is to let the ingredients speak for themselves. Choose plantains where the skin is a combination of black streaks and a dull yellow (click here for a photo reference); they should be firm to the touch but not hard nor should they be mushy when gently pressed. If you find them with more black skins, you can buy those too, just be sure that they are firm to the touch.

INGREDIENTS

• Ripe plantains
• Bacon rashers
• Toothpicks

DIRECTIONS

1. Preheat the oven to 375 degrees F.
2. Line a baking sheet with heavy duty aluminum foil or non-stick foil.
3. Remove the top and bottom tips of the plantains, using a paring knife, slit the skin from top to bottom and peel; the skin should remove easily. Cut the peeled plantains into 1-inch thick rounds.
4. Cut the bacon rashers in half.
5. Wrap each piece of bacon around each piece of the plantain and secure in place with a toothpick. Transfer to baking sheet. Place the wrapped plantain with the bacon layer of fat top side - this way when it bakes, the bacon will baste the plantain. Continue wrapping and securing bacon with plantain until all is done.
6. Bake for 20 minutes or until the bottom of the plantains are caramelized and the bacon is cooked through.
7. Remove from the oven and cool on wire racks; reserve the bacon drippings for later use or discard.
8. Remove toothpicks before serving. Serve warm.

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Guyana @ 50 - Plantains

Plantains in all stages are used in Guyana and the Caribbean. Whether green, turning, ripe or over/very ripe, we use plantains to make side dishes, main dishes, appetizers and snacks. Oh and we can't forget porridge. A favourite way of many is to enjoy fried ripe plantains (choose plantains that are very ripe with the skins partially or fully blackened). The high sugar content at this stage of ripeness quickly browns and caramelizes; pan-fried in a little oil these become morsels of pleasure. I find that adding a light sprinkling of sea salt while they are still hot, melts and creates a sweet-salty combo that you can't get enough of.

Fried Ripe Plantains ©Cynthia Nelson

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Guyana @ 50 - Foo-foo

Foo-foo - boiled and pounded ground provision is a direct influence of Africa in Caribbean cuisine. The ground provision mixture, pounded smooth, is rolled into balls and can be dropped into soups, eaten as is or most often with a meat or vegetable stew with lots of flavourful gravy/sauce.

Low in fat and full of fibre, ground provisions are also an excellent source of complex carbohydrates. It is food that keeps you full for a long time providing energy throughout the day.

Foo-foo Meal ©Cynthia Nelson

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Patacones "Buns" For Sandwiches

The bun for your next sandwich does not have to be made with any type of wheat flour, not when you can sandwich your filling between two pieces of patacones (twice fried green plantains), which are also known as tostones, chatinos, and fritos verde in various parts of the Spanish-speaking Caribbean.

The principle is the same as I have explained in my previous post on Breadfruit Tostones, only this time, you are using green plantains - which are not to be confused with green bananas.

Once the plantains are peeled, cut then in half (across) and then cut each half in two, cutting lengthways. Each plantain will give you 4 pieces which will be enough for 2 sandwiches, top and bottom. Pan-fry the plantains in oil heated over medium, cooking for 1 to 1 1/2 minutes total. Mash the fried plantains to a flat disk and then fry again until cooked through and the edges crisp.

For my sandwich, I used beef steak which I cut thinly and then using a meat mallet, pounded thinly (between plastic wrap), and grilled it up quickly over very high heat, almost smoking hot. Season with salt and pepper just before removing it from the grill and let it rest until you are ready to assemble the sandwich.

I made a fire-roasted salsa. The tomatoes, onions, garlic and hot pepper were all roasted and charred over open flames. Salt, a squirt of fresh lime juice and chopped cilantro were added to the mix and left to rest for 1 hour for the flavors to meld.

This sandwich is perfect when you have friends over for a casual get-together. I would suggest prepping everything before everyone arrives. For the plantains, fry and mash the plantains before they arrive and do the last stage of frying while everyone is there so that they can have their sandwiches nice and hot and the plantains soft and toasty.

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Topping Tostones for Appetizers

Looking for something different to serve this holiday - Thanksgiving or Christmas? Then you've come to the right place! These tostones appetizers are sure to be a crowd pleaser. You can top them with anything, even leftovers. You see the topping above? That's beef shredded from leftover beef stew. So even when you've had your full and wondering what to do with the leftover turkey, ham, stuffing etc. pile them on to freshly made, warm tostones and enjoy them for breakfast, brunch, lunch, afternoon tea or even dinner. There is only one catch - make lots because they go in no time.

You can get the recipe with tips and advice as well as other recipes, including a cheese bread-roll that you can make for the dinner table - all included in November's edition of my newsletter - TASTESMONTHLY. It's free, just inbox me and I'll send it right over. If you'd like to receive the newsletter directly in your inbox monthly, just let me know at the same time and I'll add you to the mailing list. Enjoy!

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Move over Potato Sticks

I love potatoes in any form or fashion and I have a serious weakness for French Fries. Potato Sticks on the other hand, is like my dirty little secret. I fool myself into thinking that it is not as heavy and fattening as French Fries and so I tend to eat Potato Sticks whenever I feel the urge for a French-Fries-fix. Don't judge me. I never claimed to be perfect.

Anyway, the other day I was making fried green plantains in many forms, working on a column. One of the things I made was Aranitas which I have made on several occasions. It occurred to me as I was making the Aranitas, that instead of frying in a clump (as is done when making Aranitas) that it might be a good idea to sprinkle the seasoned plantains into the oil, creating instead individual sticks. In the process I created plantain sticks!!! Garlicky and with a crunch factor that lasts for days, these plantain sticks are now my go-to snack that I make regularly.

While they will never replace the beloved French Fries, I cannot see myself going back to Potato Sticks. Try it and tell me what you think.

PLANTAIN STICKS

INGREDIENTS

• 3 large green plantains
• Water
• Salt
• 1 heaped tablespoon of garlic paste (freshly grated garlic)
• Freshly ground black pepper to taste
• Oil for shallow frying

DIRECTIONS

1. Pour lots of room temperature water into a large bowl and add salt to the water, stirring to dissolve. The water should be salty - taste and adjust, adding more or less to suit your taste. Set aside.
2. Remove the top and bottom tips of the plantains using a paring knife. Slit the skin of the plantain on one side from top to bottom and use the knife to pry the skin away from the plantain. The skin will not come off all at once. Pry, tear off a piece and repeat until all the skin is removed.
3. Grate the plantains using the large-hole side of a box grater, then transfer the grated plantains to the bowl with salt water. Let soak for 10 minutes.
4. Drain plantains well using a colander. Shake the colander vigorously to help get out some of the excess moisture; you can also use your hand to press the grated plantain against the sides of the colander to remove the moisture.
5. Spread a double layer of thick kitchen towels onto a work surface; now sprinkle the plantains all over the kitchen towels. Cover the plantains with another double layer of kitchen towels. Pick up the bottom layer of kitchen towel and roll towards the other end, pressing gently. This is to remove the residual moisture in the plantains. The aim is to get the plantains as dry as possible.
6. Transfer the pat-dry plantains to a clean bowl, add garlic and black pepper and mix well to coat the plantains with the garlic and pepper.
7. Heat 1/2 inch of oil in a shallow frying pan until hot but not smoking.
8. Working in batches, sprinkle the plantains into the oil and fry until golden and crisp. Drain on paper towels. Repeat until all the plantain mixture is used up.
9. Serve warm or at room temperature. To store, let the plantain sticks cool completely then place in an airtight container and leave on your counter top. These plantain sticks stay crisp for at least 3 days but trust me, they will not last that long. Make these in large batches because they go very quickly.

NOTES

• You can opt not to soak the plantains once grated but I find that by skipping this step, the plantains do not stay crunchy beyond a couple of hours after being made.
• The milk/juice from the plantains when the top and bottom tips are cut, will stain if spattered onto your clothing.
• The plantains must be green and starchy. Do not use plantains that are turning (the green is fading).

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Guide to Frying Ripe Plantains

Frying ripe plantains can seem an elusive task for many, particularly if you are not familiar with this vegetable/fruit. There are certain basic things that once understood will always lead to successfully frying ripe plantains. The first of course is choosing the plantain. I've prepared a guide here that I am sure you will find useful. It also discusses, the pan, the oil and heat needed to create these pleasurable bites.

For a step-by-step photographic demonstration, look here. Be sure to click on the images to enlarge them so that you have see more details. And here's the recipe.

I hope everyone is having a good week.

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Show Me The Soup!

I know that it is very cold where many of you that read this blog live and I know that any one of these soups will warm you up good and proper. If you are in the tropics like I am, well, let's just say that the soups will lighten your eating in a fulfilling way.

This week, rather than just tell you about the soups over at About.com, I thought that I'd show it to you... entice you... Tuty, I did this post just for you. (smile)

Click on the links beneath the each photograph for the recipe.

TRIPE SOUP

CHICKEN NOODLE SOUP

HAM & SPLIT PEA SOUP

BEEF SOUP

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Garlicky Green Plantains

I love plantains. They are so versatile, particularly when they are green. There are many ways to prepare green plantains - you can make chips, wedges, tostonnes or fritters; they can be pounded and molded, stuffed with vegetables or meat. Or they can be boiled and sauteed with tomatoes, onions and fresh herbs. And yes, with salted cod too!

Throughout South America, Latin America, India and other places where plantains flourish, one can discover a multitude of ways to prepare plantains that will have you craving more. I am always happy to discover plantain recipes.

I first had this garlicky green plantain creation when I was a kid and grew to really like it. It requires few ingredients and it's totally satisfying and very filling. Using a mortar and pestle makes quick work of this dish, if you do not have one, then use a wooden cutting board with a heavy rolling pin. This dish should be served hot and be accompanied with a beverage - hot or cold.

Garlicky Green Plantains

INGREDIENTS

Canola or Vegetable oil

3 cloves garlic, crushed

1 chili, cut into large pieces

2 large green plantains

Salt to taste

DIRECTIONS

1. Add 2 tablespoons oil, garlic and chili to a small frying pan and place on medium low heat. Let the garlic and chilli cook until they are softened. This will mellow out the sharpness of the garlic and flavour the oil at the same time. Be sure to watch the heat because you do not want the garlic or chili developing a colour.
2. Add the entire contents of the pan to a mortar with pestle and grind to a paste. Scope out half of the paste and set aside.
3. Remove the tips at the top and bottom of the plantains. Using a paring knife, slit the skin of the plantain from top to bottom and pry away the fibrous skin until all is removed. Cut the plantains in half (crossways), then cut each piece in half, lengthways, and then further cut each of the cut pieces into half (lengthways). Think thick-cut french fries.
4. Heat oil for shallow frying in a pan on medium heat
5. Working in 2 batches, fry the plantains until they are golden and cooked through. Sprinkle with salt immediately when removed from the oil.
6. Add one batch of the plantains to the mortar and pound-smash the plantains mixing in the paste that is already in the mortar. Remove pounded plantains and set aside.
7. Add the reserved garlic-chili paste along with the final set of plantains and pound-smash.
8. Serve hot along with a beverage

This week on About.com, we continue with our hearty soup series. If you still have that ham bone or bits of ham left back from the holidays, use it up in this Ham and Split Pea soup.

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Caramelized Perfection & Giveaway Winner!

Like I said in my column, I had a different idea planned but it got tossed the minute I popped one of these babies into my mouth. I am not going to say much, I'll let the photographs do the talking and give you the opportunity to head over to the column, get the recipe and make these as soon as possible.

Be warned, you will have to have to restrain yourself from eating way too many.

Eat one now...

And immediately have another... and another, and another...

TEA SPOT GIVEAWAY WINNER

Thanks everyone for participating in the giveaway and sharing your thoughts on tea and preferences. The random generator picked Pat of Mille Fiori Favoriti as the winner of a Tuffy (loose tea steeper) and three cans of loose tea of her choice! Congratulations Pat! I'll be in touch to get your mailing info. Thanks again for playing along everyone.

Happy Thanksgiving to all my American friends and readers!

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Moussaka - with Plantains!

Although considered Greek, the iconic Moussaka has its origins in the Middle East and the Mediterranean. According to Greek food expert, Aglaia Kremezi, before the 20th century, there was no Moussaka as it is known today! The first time I ate Moussaka was right here in the Caribbean, in Trinidad & Tobago, and it was made with ripe plantains! Read this week's column for more about this shared dish.

Prepping for the dish takes time but it is totally worth it.

The recipe can be found in this week's column

Here are some Greek experts whose Moussaka recipes you must try:

Peter's Zucchini Moussaka
Ivy's Traditional Moussaka
Sam's Marvellous Moussaka

THIS WEEK ON ABOUT.COM

Delve into a must-have in Caribbean kitchens - Green Seasoning and make your own with this recipe.

It's summer time and tomatoes are plenty! Make a simple salad to celebrate the flavours of the season.

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Bye-bye Mangoes

When will I see you again? When we will we share precious moments? Three Degrees' When Will I See You Again, kept playing in my head all the while as I wrote this week's column - Bye-bye Mangoes.

Dear Mangoes,

Your season is almost over. Sure, we have a couple of weeks remaining but I am missing you already. Each year you surprise me with your flavour and variety. Each year I marvel at your perfection, Each year, I fall in love with you deeper and deeper. I know that you must leave to regain your strength so that when we meet again, we can fall in love all over again, deeply and madly. Oh how I'll miss you so. Continue reading the column.

How do you like to enjoy mangoes? This is a question I asked a couple of years ago. Here's what many had to say.

Mangoes are delicious on their own when fully ripe but try having them with a little salt and you will be amazed by the heightened flavour and sweetness. My friend Tuty told me about adding some Kecap Manis to the salt and pepper when eating half ripe mangoes. Man, that was another flavour combo discovery - you get sweet, salt and heat in one bite. Glorious!

Among the many things I made was this mango chutney recipe from Shobana. The sweet and savoury combination was one I had never enjoyed this way with mangoes before. I made a large batch and in less than a week, it was all gone. My sister and I could not stop eating it at every turn.

I've also been enjoy some flavour combinations as I made drink with my mangoes such as mango & guava, mango & passion fruit, mango & orange and mango & pineapple. What I can I say? I have been having a thoroughly pleasureable mango season.

To tide me over, I have pureed the pulp of mangoes and frozen it into pre-measured portions to make various mango treats.

Here are some links to various mango treats in which you are sure to delight.

Erica's Shrimp Skewers with Mango Sauce
Carol's Mango Salsa
David Lebovitz's Chicken Mango Slaw
Manjula's Green Mango Drink
Rekha's Mango & Cabbage Chutney
Kevin's Curried Mango Bread
Madhuram's Mango Halwa & Tofu Mango Pudding
Shilpa's Mango Rice
Sailu's Sweet Mango Curry
DK's Mango Lassi, Mango Kulfi Ice Cream, Mango/Coconut Ice Cream, Mango/Banana Smoothie and Mango Nut Bread
Arundati's WBB Round-up of May Mango Madness

THIS WEEK ON ABOUT.COM

Get the recipe for Fried Ripe Plantains, complete with step-by-step photographs. Understand the 4 important things about frying ripe plantains, from choosing the plantain to the pan!

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Negotiating & Bargaining

If you're anything like me, when it comes to eating certain foods, you negotiate and bargin with yourself. When I find myself in such a situation, it is quite a sight because you would swear that I have gone mad. I pace. I stop and stare at nothing in particular while the wheels in my mind roll, bounce and tumble; and yes, I talk to myself - in whispers and aloud. Let me take you through my most recent episode. And when you're done, be sure to check out my friend Mike's effort to eat healthy. Oh the lengths we go to and the things we say to justify our choices. I'd love to hear how you bargain and negotiate when you want to indulge or feel guilty having indulged.

Clockwise: skinless fried chicken, steamed corn, steamed okra, tomatoes & green plantain fries

Whenever a fruit or vegetable has just come into season, the first way I prefer to have it, is prepared simply, or, as some cases require - eaten as is. Steaming the corn may sound bland, but it isn't if you have fresh sweet corn. The kernels plump up and burst in your mouth letting out all its natural juice. It will have you knawing at the cob long after the kernels are gone.

There was a time in Guyana when a lot of imported items such as English potatoes were banned (that's a story for another time). The local fast food outlets then started making green plantain fries to go along with the fried chicken they would sell. It was a hit. Actually a friend of mine who was visiting the other day says that prefers to have his chicken with plantain fries.

Beautifully golden and very easy to make; these are best eaten while still warm. They are hearty and really compliment fried chicken or fried fish. Try it sometime.

Green Plantain Fries

INGREDIENTS

2 large green plantains
Oil to shallow fry
Salt

DIRECTIONS

1. Peel plantains and cut in half crossway; now cut each piece in half lengthways then cut into fries by further cutting each half lengthways into 3 each strips/wedge
2. Heat oil on medium heat
3. Fry plantain in batches until golden; drain on paper towels and immediately sprinkle with salt

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WANTED: A cook to make breakfast

I am serious. I don't know how much longer I can put up with preparing breakfast. Read this week's column and find out what has prompted me to make an earnest effort at eating breakfast. And be sure to check out my lofty aspirations that are not working for me! Then, if you're up to it, apply for the job. Click here for the column.

My efforts have been many and varied. Kinda how I like breakfast - if I am to commit to it.


Mini pancakes with smoked salmon and scrambled eggs

Fried ripe plantains

Stewed apples and yogurt or Plum (or any fruit) compote with yogurt

Roast Potatoes

Potato Choka & Sada Roti

And yes, oh gosh yes, I like a hot cooked meal for breakfast and a fish curry hits the spot every time!

All of these dishes are pretty straight forward (I think), but if anyone needs a recipe, drop me a line.

P.S. I know that you have not been seeing me visiting your blog lately. I am currently swamped with grading of papers etc and hopefully, soon, I'll come see you. Thank you for stopping by.

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