Any suggestions for

Desert Oasis Woman

Plantains??Thanks

Richard Fl

If we could only get him to use a BGE.

Pork, Butt, Puerto Rican-Style Roasted Pork Shoulder, W/Rice & Black Beans & Fried Sweet Plantains


INGREDIENTS:
1 8-9 Lbs Pork shoulder, skin intact
1/2 cup fresh oregano leaves
2 Tbs fresh thyme leaves
12 cloves garlic, peeled
1 Tbs black peppercorns
1/2 cup olive oil
4 Tbs kosher salt
2 cups sour orange juice, or 1 1/3 cups orange juice and 2/3 cup lime juice
3 ripe plantains (black with streaks of yellow), cut into 6 slices each
1/2 cup vegetable oil, for frying
1 cup Cilantro Crema, recipe follows
Rice and Beans, recipe follows
Cilantro Crema:
1 cup heavy cream
2 Tbs buttermilk
1 cup chopped cilantro leaves
2 Tbs lime juice
Salt and freshly ground black pepper
Rice and Beans:
1 lb dried black beans, picked through and rinsed
2 bay leaves
2 Tbs olive oil
1/2 cup small diced salt pork or bacon
1 cup small diced yellow onion
2 tsp minced garlic
1/2 cup green bell pepper, cored and diced
1/4 cup diced cubanelle or hot Italian pepper
3/4 cup chicken stock
1/2 tsp ground cumin
1/2 tsp ground coriander
1/4 tsp black pepper
3 cups long-grain rice
4 tsp fresh lime juice
2 tsp salt




Procedure:
1 In a mortar or food processor, place the oregano, thyme, garlic and black peppercorns. Use a pestle to mash the ingredients into a paste. Once a smooth paste is formed, add the olive oil little by little to the mortar and set aside. Rinse the pork shoulder under cold running water and pat dry. Use a sharp paring knife to score the skin about 1/4-inch deep in a cross hatch pattern all over the thick skin of the pork roast. Season with 2 tablespoons of the kosher salt and rub well. Rub the entire roast well all over on all sides with the paste from the mortar and pestle. Place the pork in a plastic oven bag and add 1 cup of the sour orange juice over it. Seal the bag and force out as much air as possible, then place in the refrigerator for at least 8 hours, and up to 24 hours. Be sure to turn the bag over once or twice to redistribute the sour orange juice.
2 The next day, preheat the oven to 350 degrees F. Be sure to pull out the pork at least 1 hour and up to 4 hours before roasting. Place the pork in a roasting pan and season with the remaining 2 tablespoons of kosher salt. Wrap the roasting pan with aluminum foil and place in the oven. Roast the pork for 1 hour before turning the oven down to 275 degrees F. Continue to roast the pork for 3 more hours. Remove the foil and baste the roast with the remaining cup of sour orange juice. Roast for 1 additional hour and remove from the oven.
3 To fry the plantains, set a 10-inch saute pan over medium heat and add the vegetable oil. Once the oil is hot, add the plantains to the pan and fry in batches until golden brown, about 2 minutes per side. Remove from the pan, drain on a paper-lined plate, and season with salt. Serve while hot, with the Cilantro Crema on top, pork and Rice and Beans on the side.
Cilantro Crema:
1 Combine the heavy cream and buttermilk in a glass bowl or jar with a lid and stir or shake well to blend thoroughly. Allow to sit in a warm place, unrefrigerated, until cream is thickened and somewhat "set," up to 6 hours. Shake well and refrigerate overnight before using. When ready to serve, add cilantro, lime juice and salt and pepper.
Rice and Beans:
1 Put the black beans and bay leaves in a large pot, cover with 3 quarts of cold water, and place over medium heat. Cover and cook the beans until tender, about 45 minutes to 1 hour. Check the water periodically; add more, if necessary, to keep the beans covered. Drain the beans and reserve 4 1/2 cups of the cooking liquid (if you do not have enough cooking liquid, use water to bring the liquid volume up to 4 1/2 cups).
Cooking:
1 Preheat the oven to 350 degrees F.
2 Coat a large Dutch oven or other ovenproof pot with the olive oil and place over medium heat. When the oil begins to smoke, add the salt pork and cook until most of the fat has rendered, about 2 to 3 minutes. Add the onion, garlic, and peppers and cook, stirring often, until the vegetables are softened, about 8 minutes. Do not allow to brown. Add the chicken broth and continue to cook until the liquid is evaporated, about 3 to 4 minutes. Add the cumin, coriander, and black pepper and stir to combine. Add the rice and cook, stirring, until lightly toasted, 4 to 5 minutes. Add the cooked black beans to the pan along with the reserved bean cooking liquid, lime juice and salt; stir to combine. Bring to a boil, cover, and transfer the pan to the oven. Bake until the rice has absorbed all the liquid and is cooked through, 25 to 30 minutes. Remove from the oven and let sit for 5 minutes before removing the lid and serving.


Yield: 8 to 10 servings
Preparation time: 20 minutes

Recipe Type
Main Dish, Meat

Recipe Source
Author: Emeril Lagasse

Source: Food Network, Emeril Lagasse, 2007/08/02

Episode#: EM0514

Copyright © 2006 Television Food Network, G.P., All Rights Reserved

Desert Oasis Woman

that looks really yummy, thanks.
Was lookin for side or dessert plantain recipe suggestion (sorry, didn't specify) but would not have gotten this one :woohoo:
BTW, will check with local growers when green chile crops up...

Richard Fl

Perhaps this will wowrk with some ice cream???
Plantain, Fried Sweet Plantains


INGREDIENTS:
4 ripe, (yellow black) plantain
1/4 cup vegetable oil
1 salt and pepper, to taste




Preparation:
1 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.
2 Peel plantains and cut on a severe slant into 1/2-inch slices.
3 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
4 Suggestions: they are good with cinnamon or powdered sugar sprinkled over them.


Servings: 8

Recipe Type
Side Dish, Vegetarian

Recipe Source
Author: Chris Schlesinger--Lloyd

Source: BBQ List, Lloyd, 1999/03/03

Little Chef

Desert...I must plead "no ideas' here. Been racking my brain for something original....hope somebody else can prove me wrong. Since plantains do not have the sugar content of a regular banana, they are generally fried, or roasted, to force sugars to devolop. Beyond the fried, or roasted, I have no ideas....sorry! :( Plantain chips, sliced lengthwise, are always attractive and a hit with salsa...but, again, the chips are fried. I do not believe they can be sucessfully "grilled" (and be something you want to eat)....they are too bitter and starchy on their own.
Sorry! Hope somebody can come up with something good for you!

Panhandle Smoker

Fried is all I know. Cut in to 1 " slices fry for a bit take them out and mash flat and fry till done. They are great.

Little Chef

Eddie...agreed!! But Desert.....how about the fried plantano topped with a butter rum sauce?? Some cinnamon, etc?? Just a thought for a dessert theme. (but gotta make sure the plantains are ripe!)

Panhandle Smoker

I have never tried that but it sounds good. I have just salted a little.

Little Chef

GOT to have salt, whether it be sweet, or savory! :laugh: The King of spices! "Everything is better with butter....but everything is nothing without salt!" LOL!

SSN686

Morning Desert Oasis Woman:

Below is a way we did some at the 2007 Florida EggFest that were pretty good. HTH


Ingredients :
Ripe Plantains (over ripe is probably preferred)
Butter or Amaretto
Brown Sugar
Aluminum Foil

Preparation :
Stabilize egg at 350°.
Split plantains length-wise (leave peel on).
Dot with butter, or pour on some Amaretto.
Top with brown sugar.
Wrap in aluminum foil (recommend no more than one plantain per package).

Place packages on grid and bake for 12 to 15 minutes.
Open aluminum packages and check to see if plantains are soft.

Slice into bite size pieces and enjoy.

reelgem

That sounds great Jay. I will have to try that one. I love plantains but have never tried using them as a dessert.

Desert Oasis Woman

SSN686, that sounds good :laugh: ! Had a friend whose friend from Caribean just roasted in peels, but was looking for something "special." Best idea so far :woohoo: Thanks, DOW