I would like to cook plantains. Can you help?

Answer 1

The recipe the poster gave on frying them is what we call in Panama Patacones. Puerto Ricans call it Tostones. They are great. I would mention a couple of time saving tips, you can do it ahead up to the first frying and flattening stage. Put in fridge and when ready to eat, finish frying them (they should be golden in color). Besides ketchup. Our kids like it with HOT SAUCE (habanero) and/or cheez-whiz. I like them just with salt & pepper. It can be healthy if you use CANOLA oil and make sure to pat them dry.

Another way to cook them is to wait until they are 'maduros' (not pintados). Maduros means that they are super ripe - black streaks, soft to the touch. The pintados - means painted. Meaning beween green-yellow-orangy. To cook these you can do one of a few ways. One that is a favorite in our home is PLATANAO en TENTACION (sweet plantains). You peel the plantains (remember similar to a banana, but NOT a banana - it has a thicker skin. Best way is to take a sharp knife and cut from end to end just deep enough until you see the 'fruit'. Do about 3/4 of these 'strips'. Then 'peel' off). ANyway, back to the sweet plantains: slice in 2 to 3 inches wide. Brown in margerine or whatever healthy equiv. Use a black skillet or something that you can then put in the oven so you won't use up so many pans. Brown in the margerine/butter. Add brown sugar to taste. Orange juice enough to come up half-way the plantain. Next sprinkle with cinnamon. Bring to a boil and either continue to cook on the top of the stove or in oven at 350. Cover for the first 30 mins. Test at 30 mins-also turn - as the sugar will start to brown/darken the plantain. Uncover and finish cooking until the juice thickens and plantains can be pierced easily with a fork. If the juice dries up, add some more OJ. Serve as you would sweet potatoes.

Also, these same very ripe plantains can be cut down the middle/butterfly - meaning don't cut in half, just enough to have a pocket. In the pocket put some Mexican cheese close in foil and bake. The sweet and cheese combo is good.

Another option: slice diagonally thinly and fry either in canola oil or margerine (healthy choice or whatver) when they are browned, dry on paper towel and then sprinkle with some sugar, if you want it not just serve like this.

Plantainsn are also used in Soup - they are very, very nutritious - good source of IRON and other stuff. We put it in a soup called SANCOCHO (a chicken or beef soup with different root vegetables, PLANTAINS (you can use the green or yellow ones), corn pieces (2/3 inches in size), coriander etc. WONDERFUL.

By the way, if you want to quickly ripen your plantains, you can put in a PAPER BAG (not in the fridge) for several days - in the warmest place in the kitchen or the window w/it gets some sun - leave in there for a couple of days before peeking.

Plantains in our country is used like a sweet pottate when ripe or when green fried and it is our starch but healthier than a regular potatoe. ENJOY!!!!

Answer 2

Tostones con Mojo (Fried Plantains w/ dipping sauce)
Typical Puerto Rican side dish. Goes great with any meat or poultry. You can try different dipping sauces.
2 large green plantains
1/2 cup vegetable oil or olive oil
1 tablespoon adobo seasoning or salt
1/2 cup ketchup
1/2 cup mayonnaise
8 servings 16 tostones

1. In a skillet heat 1/2 cup of oil.
2. Peel skin off plantain by making a surface cut lengthwise and peeling to the sides (plantains can be tricky to peel).
3. Cut the plaintain in diagonal wheels about 1/2 inch thick.
4. Make sure oil is sizzling, fry plantains turning once for about 5 minutes (2-1/2 minutes each side).
5. Remove plaintains from oil.
6. Pat dry plantains, flatten each wheel (use a piece of wax paper folded for thickness) and sprinkle with Adobo or salt.
7. Refry plantains until golden and crispy.
8. For the"Mojo" combine ketchup and mayonnaise together in a small dish.
9. Serve plantains hot.
10. Makes a great side dish.

Answer 3

How do you want to cook them? I LOVE plantains. Look up ANY puerto rican cooking website for recipes, but a couple easy ones... peel and slice them into ~3/4"and soak them in water with a little salt for an hour or so, pat them dry and fry them until they are just golden and pull them out, then you smash them flat to about half their original thickness, and fry them a second time until they are a nice golden color all over. Salt them and enjoy! They're called tostones and it's the equivelant to French fries. You can even order them at restaurants like burger king in PR! Also you should look up Mofongo! it's the best! Somehting to remember, is that most recipes,unless it says otherwise, you want the plaintains as green as you can find them (it can be hard to find where I live in WA). When they are green, they are starchy like a potatoe, and as they get yellow, the sweeten some as the starches convert to sugar, and this is when they are baked or used in stews or something more along those lines! Have fun with it and enjoy!

Answer 4

Yes the green one can be fried in canola. Use
hot oil cook until crisp slice the plantains 1/4 in thick. season with salt after you pull them out, the yellow ones can be fried, but I like them cut in chunks, and baked with some brown sugar.

Answer 5

There is a plant called 'plantain' that is an edible weed,,, but I assume you mean the bananas called 'platanos'. There are many ways to cook them,, both green and ripe. Tostones are one great way,, but you can also boil them, mash them, bake them. You can stuff them, top them, season them

. http://www.turbana.com/produ_recipes/plant_recipe_index.htm

http://www.gourmetsleuth.com/plantain.htm

http://www.gicco.com/recipes/plantains.htm

there is also mangu, a morning meal from the Dominican Republic;
http://www.welcome-dominican-republic.com/Dominican-Republic-Food.html#r21

http://brunch.allrecipes.com/az/70753.asp I don't use the peppers

buen provecho!

Answer 6

Chipotle Pork Tenderloin with Plantain and Orange Salsa

1/2 cup KRAFT Italian Dressing
1/4 cup chipotle peppers in adobo sauce, pureed
1/4 cup firmly packed brown sugar
2 pork tenderloins (10 oz. each)
2 medium-ripe plantains, chopped
3 Tbsp. oil
2 medium navel oranges, peeled, chopped
1/2 cup chopped green or red pepper
1/4 cup chopped red onion
2 Tbsp. chopped cilantro

MIX dressing, pepper puree and brown sugar. Remove 1/4 cup of the dressing mixture; cover and refrigerate for later use. Pour remaining dressing mixture over meat in shallow dish; cover. Refrigerate several hours or overnight to marinate.
PREHEAT oven to 425°F. Remove meat from marinade; discard marinade. Place meat in shallow baking dish. Bake 25 min. or until instant read thermometer registers 160°F when tested in center of meat, brushing with the reserved 1/4 cup dressing mixture after 15 min. Cut into 1/2-inch thick slices before serving.
COOK plantains in oil in large skillet on medium heat 3 to 4 min. or until golden brown, stirring occasionally. Mix oranges, red peppers, onion and cilantro in large bowl. Add plantains; toss lightly. Serve with the meat.



Fried Plantains
Recipe courtesy Rachael Ray

1/4 cup corn oil, 4 turns of the pan
4 black (ripe) plantains
1 teaspoon fine salt

Heat 1/4 cup corn oil in a heavy skillet over medium high heat. Peel plantains and cut in 1/2 lengthwise, then slice each 1/2 into thirds on an angle. Arrange plantains in pan in a single layer and cook until crisp, continuously flipping for even browning. Remove from skillet to paper towel lined plate and season with fine salt.


Grilled Plantain with Spicy Brown Sugar Glaze
Recipe courtesy of Bobby Flay

4 very ripe plantains, peeled and sliced on the bias 1/2-inch thick
2 tablespoons vegetable oil
4 tablespoons light brown sugar
2 tablespoons fresh orange juice
1 tablespoon honey
2 tablespoons coarsely chopped cilantro
Salt and freshly ground pepper

Preheat grill. Brush the plantains with the oil and grill until caramelized, about 2 minutes on each side. In a small bowl, combine the brown sugar, orange juice, honey and cilantro and brush on plantains. Season to taste with salt and pepper

Answer 7

Peel, slice into rounds and sautee in olive oil and garlic. Or deep fry the slices in peanut oil.

Answer 8

go to cooks.com!

Answer 9

no i dont know how