COOKING PLANTAINS RECIPES

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AIR-FRYER PLANTAINS RECIPE: HOW TO MAKE IT



Air-Fryer Plantains Recipe: How to Make It image

Having grown up in Puerto Rico, I've had so much amazing Caribbean food, but tostones have always been a favorite of mine. Traditionally they are deep fried, but this version of air-fryer plantains gives me the same fabulous taste without some of the calories. —Leah Martin, Gilbertsville, Pennsylvania

Provided by Taste of Home

Categories     Side Dishes

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 3 dozen.

Number Of Ingredients 11

3 garlic cloves, minced
1 tablespoon garlic salt
1/2 teaspoon onion powder
6 green plantains, peeled and cut into 1-inch slices
Cooking spray
SEASONING MIX:
1 tablespoon garlic powder
1-1/2 teaspoons garlic salt
1/2 teaspoon onion powder
1/2 teaspoon kosher salt
Optional: Guacamole and pico de gallo

Steps:

  • In a large bowl, combine garlic, garlic salt and onion powder. Add plantains; cover with cold water. Soak for 30 minutes. Drain plantains; place on paper towels and pat dry. , Preheat air fryer to 375°. In batches, place plantains in a single layer on greased tray in air-fryer basket; spritz with cooking spray. Cook until lightly browned, 10-12 minutes. Place plantain pieces between 2 sheets of aluminum foil. With the bottom of a glass, flatten to 1/2-in. thickness. Increase air fryer temperature to 400°. Return flattened plantains to air fryer; cook until golden brown, 2-3 minutes longer. Combine seasoning mix ingredients; sprinkle over tostones.

Nutrition Facts : Calories 39 calories, FatContent 0 fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 110mg sodium, CarbohydrateContent 10g carbohydrate (4g sugars, FiberContent 1g fiber), ProteinContent 0 protein.

PASTELóN RECIPE - NYT COOKING



Pastelón Recipe - NYT Cooking image

Pastelón is a layered Puerto Rican casserole of plantains, cheese and picadillo, a tomato-based ground beef mixture seasoned with onions, peppers, herbs and spices. The dish is often referred to as Puerto Rican lasagna, and to say there is only one real recipe for pastelón would be like saying there’s only one true lasagna. Variations abound! Some cooks boil the plantains and make a mash with taro; others fry them until they’re sweet and crisp. Nearly any mild, meltable cheese may be used, though there is debate over whether or not to add raisins. This recipe is adapted from from Natalia Vallejo, chef and owner of Cocina al Fondo in Santurce, Puerto Rico. She doesn’t serve pastelón at her restaurant, but she grew up eating it. Her version includes fried plantains, mozzarella, fresh tomatoes and raisins, because she says “Puerto Ricans like that sweet-and-salty mix.”

Provided by Daniela Galarza

Total Time 2 hours

Yield 10 to 12 servings

Number Of Ingredients 25

6 medium-ripe (yellow with some black spots) large plantains (about 4 1/2 pounds)
1 cup canola oil
1 small yellow onion (about 4 ounces), peeled and roughly chopped
1 small green bell pepper (about 5 1/2 ounces), seeded and roughly chopped
2 ají dulce chiles, seeded and roughly chopped (optional)
3 garlic cloves, roughly chopped
2 fresh cilantro stems with leaves, roughly chopped
2 fresh culantro (recao) stems with leaves, roughly chopped (optional)
2 tablespoons canola oil
1 1/2 pounds lean ground beef
1 1/2 teaspoons kosher salt
1/2 teaspoon black pepper
1 teaspoon ground cumin
1 teaspoon ground sweet paprika
1 teaspoon dried oregano
3/4 pound fresh tomatoes, finely chopped (about 1 1/2 cups)
1/2 cup white wine (or water)
3 tablespoons tomato paste
1/2 cup pimento-stuffed manzanilla olives, quartered
2 tablespoons yellow or brown raisins (optional)
Salt and pepper, to taste
1 tablespoon unsalted butter
2 large eggs
Kosher salt
2 cups shredded mozzarella (8 to 10 ounces)

Steps:

  • Prepare the plantains: Line a sheet pan with paper towels; set aside. Cut off the ends of each plantain. With the tip of a knife, score plantains lengthwise and peel off the skin. Using a serrated knife or chef’s knife, cut each plantain in half lengthwise, and then halve again lengthwise so you end up with 24 long slices. (If some of the slices break or are unevenly shaped, that’s OK! Carry on.)
  • In a large cast-iron or heavy skillet, heat 1 cup oil over medium-high to between 350 and 375 degrees. Working with 4 to 6 slices at a time, depending on what fits, fry plantains until deep golden brown, turning halfway through, about 6 minutes total. Transfer fried plantains to the prepared sheet pan and cook remaining plantains; set aside. (Let oil cool, then strain and reserve for another use.)
  • Prepare the sofrito: Put onion, bell pepper, ají dulce chiles (if using), garlic, cilantro and culantro (if using), in a food processor; blend until it becomes a rough, wet purée. (You should have about 1 cup sofrito).
  • Prepare the picadillo: In a large, heavy skillet, heat 2 tablespoons oil over medium until it shimmers. Add the sofrito and cook, stirring often, until purée thickens and starts to brown, about 5 minutes. Add the beef and stir in the salt, pepper, cumin, paprika and oregano. Cook, stirring occasionally, until beef is evenly cooked and no longer pink, about 8 minutes. Turn off heat. Push meat mixture to one side, and carefully tilt skillet so that the fat from the meat collects at the bottom of the tilted pan; spoon off and discard as much of this excess fat as you can.
  • Return the skillet to medium heat. Add the chopped tomatoes, wine and tomato paste and cook, stirring occasionally, until tomatoes fall apart and the liquid starts to reduce, about 10 minutes. Turn off heat and stir in olives and raisins, if using. Season to taste with salt and pepper. (Picadillo can be made up to 2 days in advance. Rewarm it in a pan on the stove before proceeding with recipe.)
  • Prepare the pastelón: Heat the oven to 350 degrees. Grease a 9-by-13-inch glass baking dish with butter. Whisk the eggs with a pinch of salt and set aside.
  • Lay half the fried plantain slices along the bottom of the baking dish crosswise, piecing any broken pieces together to form an even layer. (If there are small gaps in the plantain layer, this is OK.) Top with half the picadillo (about 2 cups), smoothing it into an even layer, then sprinkle half the cheese on top in an even layer. Repeat with another layer of plantains then the remaining picadillo. Pour the whisked eggs evenly over the picadillo layer and spread it so it settles down into the pastelón. Sprinkle the remaining cheese on top.
  • Bake the pastelón until the egg is cooked, the cheese is melted and the layers are set, 20 to 30 minutes. Cut into squares and serve hot.

More about "cooking plantains recipes"

PASTELóN RECIPE - NYT COOKING
Pastelón is a layered Puerto Rican casserole of plantains, cheese and picadillo, a tomato-based ground beef mixture seasoned with onions, peppers, herbs and spices. The dish is often referred to as Puerto Rican lasagna, and to say there is only one real recipe for pastelón would be like saying there’s only one true lasagna. Variations abound! Some cooks boil the plantains and make a mash with taro; others fry them until they’re sweet and crisp. Nearly any mild, meltable cheese may be used, though there is debate over whether or not to add raisins. This recipe is adapted from from Natalia Vallejo, chef and owner of Cocina al Fondo in Santurce, Puerto Rico. She doesn’t serve pastelón at her restaurant, but she grew up eating it. Her version includes fried plantains, mozzarella, fresh tomatoes and raisins, because she says “Puerto Ricans like that sweet-and-salty mix.”
From cooking.nytimes.com
Reviews 4
Total Time 2 hours
Cuisine american
  • Bake the pastelón until the egg is cooked, the cheese is melted and the layers are set, 20 to 30 minutes. Cut into squares and serve hot.
See details


PASTELES RECIPE - NYT COOKING
Most of the components for pasteles, a traditional Puerto Rican holiday dish, can be made a day or two in advance, then brought to room temperature for assembly. You can prepare the masa ahead, and freeze it for up to several months. Pasteles can also be cooked right away, refrigerated for a few days or frozen in zip-top containers for several months. Some use only green bananas or green plantains – which are unripe, firm and very green – for the masa; some add potatoes or pumpkin; some add yuca, also known as cassava, and others use only yuca. If you can’t find one or more ingredients, use what you can find. Lucy Ramirez adds pork gravy to the masa (other cooks may add milk or oil) and makes sure there’s a little pork in every bite of the pastel. Traditionally, pasteles were fully wrapped in banana or plantain leaves before being wrapped in parchment paper or foil. Today, many cooks use a piece or strip of banana leaf to give each pastel the nutty flavor of the leaf. Serve them with a side of hot sauce or ketchup. Click here to learn how to assemble the pasteles.
From cooking.nytimes.com
Reviews 4
Total Time 4 hours
Cuisine latin american
  • To cook them, bring a large pot (or a few pots) of salted water to a boil and add the pasteles, either fresh or frozen, in a single layer. Let cook for 1 hour, or an hour and 10 minutes or so if they are frozen. Repeat with the remaining pasteles, then unwrap and serve right away.
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MADUROS (FRIED SWEET PLANTAINS) RECIPE | BON APPéTIT
This recipe for fried plantains will show you how to get that deep caramelization and custardy interior, and how to pick out the best plantains at the grocery store.
From bonappetit.com
Reviews 4.1
  • Heat oil in a large skillet over medium-high. Carefully place 1 plantain piece in oil. If it bubbles vigorously, the oil is ready. If it doesn’t, wait another minute, and try again. Working in batches, cook plantains, turning once, until beginning to brown, 1–2 minutes per side. Reduce heat to low and continue to cook, turning occasionally, until soft and deep golden brown, 6–8 minutes. Transfer to a paper towel-lined sheet tray. Season with salt and/or sugar, if desired. Serve hot.
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OVEN BAKED SWEET PLANTAINS RECIPE - FOOD.COM
MMMM! I love plantains, especially sweet ones. This is a lower fat method of making "maduros" without the use of oil and frying in a pan.
From food.com
Reviews 4.5
Total Time 20 minutes
Calories 218.4 per serving
  • Bake, turning occasionally, for 10-15 minutes, until plantains are golden brown and very tender.
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PASTELES RECIPE - NYT COOKING
Most of the components for pasteles, a traditional Puerto Rican holiday dish, can be made a day or two in advance, then brought to room temperature for assembly. You can prepare the masa ahead, and freeze it for up to several months. Pasteles can also be cooked right away, refrigerated for a few days or frozen in zip-top containers for several months. Some use only green bananas or green plantains – which are unripe, firm and very green – for the masa; some add potatoes or pumpkin; some add yuca, also known as cassava, and others use only yuca. If you can’t find one or more ingredients, use what you can find. Lucy Ramirez adds pork gravy to the masa (other cooks may add milk or oil) and makes sure there’s a little pork in every bite of the pastel. Traditionally, pasteles were fully wrapped in banana or plantain leaves before being wrapped in parchment paper or foil. Today, many cooks use a piece or strip of banana leaf to give each pastel the nutty flavor of the leaf. Serve them with a side of hot sauce or ketchup. Click here to learn how to assemble the pasteles.
From cooking.nytimes.com
Reviews 4
Total Time 4 hours
Cuisine latin american
  • To cook them, bring a large pot (or a few pots) of salted water to a boil and add the pasteles, either fresh or frozen, in a single layer. Let cook for 1 hour, or an hour and 10 minutes or so if they are frozen. Repeat with the remaining pasteles, then unwrap and serve right away.
See details


MADUROS (FRIED SWEET PLANTAINS) RECIPE | BON APPéTIT
This recipe for fried plantains will show you how to get that deep caramelization and custardy interior, and how to pick out the best plantains at the grocery store.
From bonappetit.com
Reviews 4.1
  • Heat oil in a large skillet over medium-high. Carefully place 1 plantain piece in oil. If it bubbles vigorously, the oil is ready. If it doesn’t, wait another minute, and try again. Working in batches, cook plantains, turning once, until beginning to brown, 1–2 minutes per side. Reduce heat to low and continue to cook, turning occasionally, until soft and deep golden brown, 6–8 minutes. Transfer to a paper towel-lined sheet tray. Season with salt and/or sugar, if desired. Serve hot.
See details


OVEN BAKED SWEET PLANTAINS RECIPE - FOOD.COM
MMMM! I love plantains, especially sweet ones. This is a lower fat method of making "maduros" without the use of oil and frying in a pan.
From food.com
Reviews 4.5
Total Time 20 minutes
Calories 218.4 per serving
  • Bake, turning occasionally, for 10-15 minutes, until plantains are golden brown and very tender.
See details


CARIBBEAN RECIPES | BBC GOOD FOOD
Delicious Caribbean flavours from jerk pork to fish stew.
From bbcgoodfood.com
See details


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From en.m.wikipedia.org
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Jul 21, 2021 · Most often, the first step to cooking plantains is to peel the fruit, which can be tricky. Ripe plantains peel as easily as a banana. However, in order to peel green plantains, you will need …
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