My fellow bloggers, my fellow lovers of food. I fear this post may be breaching some blogging etiquette, and if so, let me start out by apologizing. But this post, is, yes, a re-run. But I had to do it! When I first posted this many, many months ago I had never made plantains before. I was so happy at how fabulous, easy, delicious, yummy, and delectable they were I was sure they be a staple. Um, nope. Lo, these many months have passed and I had yet to make them again, until last night. DAMN, they were good AGAIN! Grown ups and kids were in Macho Banana heaven. So, if you are one of a handful who may have read this post all those many months ago, click away, I understand. But if you have stumbled upon Sunday Dish for the first time - read on. Share with me, again, the glory of plantains! OOOOH they're gooood.
I was at the market the other day and walked by this gigantic pile of "Macho Bananas." So pretty, I thought, and so fun to say!
Macho Bananas are another name for plantains or plantanos.
I love plantains yet have never made them. So I grabbed one, took it home and decided to see what I could come up with. Writing this blog has made me much more eager to cook different things and to branch out beyond my daily norms, it's such great incentive.
Are there any dishes, or ingredients you'vebeen meaning to try, but haven't done it yet? I'd love to see what other chefs out there are itchin' to try.
Anyway, after a bit of preliminary research, I was on my merry way.
You've got to love it when a dish only has 4 ingredients:
- Plantains - don't buy them too yellow. On these bananas, black spots are good.
- Butter and vegetable oil - enough to cook the plantains in
- Salt & pepper
First was peeling the plantain.
It's odd, but my reading led me to believe it would be difficult to peel. It wasn't at all. The skin came off quite easily.
Then came the cutting. I was curious how the cut of the plantain would change how it cooked.
So I cut some thin slices... and some even thinner slices.
The other half of the plantain I cut into bite size chunks.
From there, I heated up butter and vegetable oil in a good, heavy bottomed skillet.
I made sure to let it get nice and hot.
I then slid the slices into the pan and salted them generously.
They cooked quickly and sort of wobbled in the pan which was cool. I wanted to make sure they got toasty, golden brown so that they'd have that lovely caramelized coating that makes plantains so damn good.
Flipping them was not so easy and after trying two kinds of spatulas, I eventually found that tongs worked best.
I put the slices out to drain on paper towels and gave them another shake of salt.
I cooked the chunks the same way.
These turned out better than I thought they would, I was giddy at how yummy they were. They were a perfect combo of sweet and salty.
I ate half of them as is, and then mixed up a bowl of black beans, rice, some spicy red salsa and tossed the rest of the plantains in with that. Oh! It was so flavorful.
I am pretty sure plantains are going to make it into that repertoire of things I now cook on a regular basis.
As you can see, this is the simplest of recipes, a good thing in my book. Does anyone have something wonderful they do with plantains? I'd love to hear about it if you do!