A taste of Jamaica with 2 Sisters and a Meal


Craving sun? Dreaming of rum punch on a sandy white beach in Jamaica?
To whisk you away to the Caribbean, without actually leaving your apartment, here is a delicious recipe from 2 sisters and a meal: Michelle and Suzanne Rousseau
The Ultimate Tailgate Party food for the Superbowl!!

Twice-Fried Pressed Green Plantain with Avocado, Cilantro 
and Manchego Green Bananas Stewed in Coconut Milk
 

Recipes and Images from Caribbean Potluck by Suzanne Rousseau and Michelle Rousseau (c) 2014 Kyle Books, and the photographs (c) Ellen Silverman

Serves 8
2 large green plantains
about 3 cups vegetable or coconut oil
sea salt and freshly ground black pepper
1 large avocado, pitted and sliced
1 bunch scallions, chopped
2 tablespoons fresh lime juice, or to taste
4 ounces Manchego cheese, grated (about 1 cup)
1 bunch chopped fresh cilantro
14 cup Spicy West Indian Salsa Verde (page 122)
Method
1 Cut off both ends of each plantain and, with the tip of a paring
knife, score lengthwise along the ridges of the plantain skin; peel
away the skin. Cut the plantains into 2-inch-thick pieces and
sprinkle with salt.
2 Heat about 4 inches oil in a large pot over high heat. Once the
oil is very hot, drop the plantain pieces into the oil and fry for
about 2 minutes. Transfer the plantains to a plate lined with paper
towels to drain. Reserve the oil in the pot.
3 Spread a clean dish cloth on a work surface, place 1 piece of
fried plantain on the cloth, and fold the cloth over the plantain;
press hard with the heel of your hand to flatten the plantain to
about 1/2 inch thick. Repeat with the remaining pieces of plantain.
Once all the plantains are pressed, heat the oil up again and fry
the plantains for 3 minutes more, or until golden brown. Transfer
to a plate lined with fresh paper towels to drain. Season with salt.
4 In a small bowl, mash together the avocado with the scallions, a
pinch of salt and the lime juice.
5 Place some mashed avocado on top of each pressed plantain and
top with cheese, cilantro and a generous drizzle of spicy salsa
verde. 
Serve immediately.

 

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