May 21st, 2010
Bold Latin Flavors, Plantains, Mangoes, Puerto Rico, Los Igualitos, Again?
After 13 years not being in the Isla del Encanto, I find myself going there again after 6 weeks. Is it the calling of the Island, or the reunion of the “Igualitos”? You are wondering what in the world are the “Igualitos”. Well, these are the friends I grew up with in Humacao, on the eastern side of the Island. They are truly the core of my friendships so long ago. I have not seen a lot of them in probably 35+ years.
The word “Igualito” means the same. I doubt it very much if we are the same; so many of us have gone through a lifetime of experiences. And, regarding appearances, well I am sure we have changed a lot, as well. It will be interesting.
What I have been finding out since I reunited last year with some of these friends, is how easily we have picked up again. It is like we saw each other just yesterday. Someone said, some time ago, well if I have not seen them in all those years, why bother? I don’t agree. The connection is always there. I don’t know if it is nostalgic or not, but I am really looking forward to it.
One of my favorite fruits in Puerto Rico is the local mango. I like the round ones; no fibers, just very meaty. Mangoes are one of the most extensively exploited fruits for food, juice, flavor, fragrance and color.
There is a very good recipe called Coconut French Toast with Mango. The recipe comes from a cookbook called Isabel’s Cantina and here it goes:
1 cup canned coconut milk
2 tablespoons sugar
4 large eggs
1 1/2 cups shredded sweetened dried coconut
6 thick slices of crusty bread
6 tablespoons unsalted butter
Maple Syrup
1 mango, peeled and sliced
1/2 pint raspberries
In a shallow bowl, whisk together the coconut milk, sugar and eggs.
Spread out the coconut on a plate. Dip the pieces of bread in the egg mixture and then dip in the coconut, amply coating the bread.
Melt the butter on a griddle or in a large skillet over medium-high heat. Place the slices of bread on the griddle and cook until the coconut is golden brown, about 4 minutes. Flip and cook until the other side is golden and the middle isn’t soft or soggy, about 4 minutes.
Serve hot, topped with Maple Syrup, mango slices and raspberries.
Serves 4 to 6 people.
Another Island favorite is the Plantain. They are used as a staple food. Plantains are very tropical and are firmer and lower in sugar content than dessert bananas.
They require cooking. Usually they are used either when green and therefore more starchy or overripe and sweet.
The following is another simple recipe from the same book above mentioned. This can be served as a side dish with any kind of meat.
Sweet Plantains
3 large ripe plantains
About 1 1/2 cups canola or peanut oil, for frying
Kosher Salt
This recipe calls for the ripest plantains on the market; yellow with black spots. They do not need to be soaked before cooking.
To peel the plantain, just cut off the ends of each one and then use a paring knife to peel the skin off in strips from top to bottom. Cut each plantain on the diagonal into 1/2 inch thick slices.
Por enough oil into a large deep-sided saute pan to come 1/2 inch up the sides, and heat over medium-high heat until small bubbles begin to form on the bottom of the pan.
Place half of the plantain slices in the hot oil and fry for about 1 minute before turning the slices over with tongs or a slotted sppon. Cook for about 1 1/2 minutes more, or until golden brown.
Transfer to a paper-towel-lined tray to drain.
Sprinkle with salt.
Repeat with the remaining plantain slices. Serve hot.
This recipe serves about 6 to 8 people.
Remember to be creative and make it your own.
Talk to you later…..
Tags: Coconut French Toast with Mango, Mangoes, Plantains, Puerto Rico, Recipe, Recipes, Sweet Plantains, Things to do at the beach, What to do at the beaches
