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|
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
1⁄4 cup Spicy West Indian Salsa Verde (page 122)
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