plantains

Slice them at about 3/8 inches. Peel. Smash with your press. Deep fry until golden brown. Drain. Salt and lime juice. Good stuff.

Morning fishlessman:

You got that correct about the darkening. After I posted this, I checked WessB's site for the FloridaFest recipes as I thought I had done them one year and here is what I found (a little different than earlier):

Baked Plantains
by J. Curtis Taylor (SSN686)
Ingredients :
Ripe Plantains (over ripe is probably preferred)
Butter and/or Amaretto
Brown Sugar
Aluminum Foil
Preparation :
Stabilize egg at 350°.
Split plantains length-wise (leave peel on).
Dot with butter, and/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.

I peel them then slice them into 2" pieces. Fry for just a few minutes take them out and press them. Return it to the fryer until done. I usually salt them a little while the cool. Others will have different methods but this is my favorite. I picked this up in Puerto Rico from the Puerto Rican cook on my boat. They can be addicting.

This is the perfect time to try Chicago style Jibaritos! They are a Puerto Rican inspired sandwich that uses green plantains for the "bread". There is a place in Chicago that is famous for them, and they are really tasty! Here is a recipe:

1 large green plantain, peeled and sliced lengthwise and in half (4 pieces)
oil (for deep frying)
1 tablespoon butter
2 teaspoons olive oil
1 cup thinly sliced onions
2 cloves garlic, smashed and minced
1/4 teaspoon cumin
1-2 pinch cayenne or dried chipotle powder, to taste
6 ounces shaved shoulder steak (or other tender cut such as flank, or thinly sliced chicken breast meat)
salt & freshly ground black pepper, to taste
4 slices American cheese
1 tablespoon mayonnaise
romaine lettuce
thinly sliced tomatoes or roasted red peppers
1 teaspoon melted butter
1/4 teaspoon roasted minced garlic


Heat oil, then fry the peeled and sliced plantain for 1 minute.

Remove plantain from oil, place in your plantain press and flatten the plantain between them.

Fry the now-flattened plantain in the oil again, until outside is golden and crispy; remove from oil, set aside on paper towels to blot oil, and keep warm.

Over medium high heat, melt 1 tablespoon butter and olive oil together, then sauté the onions until just becoming soft.

Add the garlic, cumin, and cayenne (to taste), stir well, then add the meat slices and sauté until browned; season to taste with salt and pepper.

Spread mayonnaise on bottom slice of flattened fried plantain, lay down 2 slices of American cheese, then the meat and onions. Top with lettuce and thinly sliced tomato (or roasted red pepper), then the remaining plantain top.
Combine 1 teaspoon melted butter with 1/4 teaspoon roasted minced garlic, then brush the top plantain slice with the butter garlic mixture.

These are quite addictive! Also really good with pulled pork.

Great discussion of Puerto Rican uses for plantains -

I used to go down there on business a lot, and found that the plantains (tostones) would come as a side dish with almost everything, but they would always ask whether you wanted green or sweet - can't remember the Spanish terms. The green "regular" tostones are made from green plantains and are starchy-salty. The sweet ones are made from ripe plantains and are very popluar with kids.

There is also a famous Puerto Rican dish made out of tostones called mofongo. They mash up tostones and combine the mash with garlic, pork bits and cracklings, and shape the whole thing into a ball the size of a softball. Wonderful eating, but don't have anything planned after eating one, 'cause you are headed for a nap.

Bob V