Cookingbites Recipe Challenge: Bananas and Plantain

CraigC said:
Are they very firm? The reason I ask is I have never seen the black color on plantains that haven't turned yellow already. Like in the reference picture @morning glory posted. You see the green ones, the yellow ones that are beginning to get black and the ones that have a lot of black which some are almost completely ripe.
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Yes, they are very firm, almost like sweet potato in texture, and very difficult to peel. There is some discolouration of the flesh in places - black marks running through it. Are they poor examples?
 
epicuric said:
Yes, they are very firm, almost like sweet potato in texture, and very difficult to peel. There is some discolouration of the flesh in places - black marks running through it. Are they poor examples?
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Probably got rough treatment during shipment. Do you know where they originated? Green plantains have tough peels and we use a knife for the job. As for what to make, google Cuban, Dominican, Puerto Rican, and Caribbean plantain dishes. I am unfamiliar with their use in Mexican cooking.
 
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Jollof rice with tostones (twice fried plaintain), served with chicken stuffed with chorizo.

Recipe to follow.
 
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Chicken Mofongo - recipe added!

I cannot properly convey just how transformational this particular recipe was. I feel like I’ve discovered a new frontier in cooking. I hope that ingredients - which feature a strong Cuban influence - will give you some idea of how amazingly delicious this is.
 
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The Late Night Gourmet said:
I meant to write that the recipe features a strong CUBAN influence. This is what happens when you use voice-to-text late at night and don't check your spelling. :oops:
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I think the dish originated in Puerto Rico. What did you use as a pilon to mash the partially cook plantains, a molcajete?
 
The Late Night Gourmet said:
I meant to write that the recipe features a strong CUBAN influence. This is what happens when you use voice-to-text late at night and don't check your spelling. :oops:
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I did wonder... :laugh:

Tried using voice to text on the MacBook and it was so garbled that I gave up. Maybe I should persevere. It would save a lot of time.
 
CraigC said:
I think the dish originated in Puerto Rico. What did you use as a pilon to mash the partially cook plantains, a molcajete?
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I considered using a mortar and pestle that I bought in Mexico a few years ago. It's a decent size for what it is, but small for the scale (I would have had to split the batch into at least 4 portions to get everything smashed up). That, and it was approaching midnight, and I didn't feel like managing a messy cleanup, so I just used a potato masher and metal bowl. Next time, when I feel a bit more inspired, I'll give that a go.
 
Let us not forget the humble baked banana - one of the easiest desserts you will ever make. Simply pop a whole ripe banana in a hot oven and wait until the skin goes black (about 12 to 15 mins). Slit and eat with a spoon straight out of the skin with whatever accompaniments you like. But its fine on its own. Its a great one for kids.

Not an entry here but worth a mention, I think.
 
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