July 20th, 2012
The Spanish word “picar” means to “mince” or “chop”…..A picadillo is just that; everything is either minced or chopped. It is made with spices, tomato sauce, raisins, olives, garlic, and pretty much, beef is what it is used.
The plantains are so versatile. They are from the banana family; they are a starch, but they do have less sugar than the banana. When they are green they are used to make “tostones” and “mofongo”. But as they ripen, they can be stuffed and even made into a dessert.
Considered a comfort food for so many that have plantains available year-round.
So, there I was looking at two ripe but firm plantains with spots on them. They were not totally ripe, which is exactly how you want them when making Stuffed Canoes. Green plantains are my favorite but I was not going to let these ones go to waste.
The first thing you need to do is peel them. They are much easier than the green ones. A few slits here or there and the skin comes off.
Deep fry them until a golden color. Drain on paper towels and then put aside until ready to stuff.
As I was looking for items to make the picadillo I had to do with what I had on hand. So, basically, the picadillo was made with pork sausage. Actually, it turned out pretty good.
My recipe for Picadillo is called “What kind of Picadillo is that?
2 tablespoons Olive Oil
1/2 lb. pork sausage (I used Jimmy Dean, which is gluten free.)
1/4 cup chopped onion
1/4 cup sliced manzanilla olives with pimiento
1/4 cup chopped sun dried tomatoes in oil
4 ounces of tomato sauce
A few dashes of Tabasco (optional)
Pepper to taste
A couple of ounces of Velveeta Cheese chopped
Grated Parmesan (about 1/4 cup)
Pre-heat oven to 350 degrees.
In a frying pan, add the Olive Oil, heat and add the pork sausage. Cook for a few minutes and then add the onion. Continuing cooking until sausage is totally crumbled and the onion is soft.
Add manzanilla olives, sun dried tomatoes, and stir.
Add tomato sauce, pepper and Tabasco. Stir and remove from heat.
Add the Velveeta Cheese. Mix it in. (If you want to add another kind of cheese, you know what to do.)
Make a slit in each plantain from top to bottom but careful not to go completely through. You will find that the plantain is very pliable. It will give as you stuff it. Put enough picadillo, just like in the picture.
Then, sprinkle Parmesan cheese on top.
Bake for about 20 minutes or until completely heated through.
To serve you can do several things. You can give one to each person, which looks nicer, or just a half. You can serve it with a green salad. The colors would be really nice.
Make them your own. Remember I just kept adding ingredients that I usually like when cooking. I did not have raisins but I would add a couple of tablespoons, as well.
Enjoy them. It is a good combination. The sweetness of the plantains with all those other ingredients make them “deliciosos”.
Have a good one!!
June 28th, 2010
I was in the mood for some comfort food. I think if you ask anyone from Puerto Rico they will probably tell you that they consider “tostones” their comfort food.
Off to Giant, our local supermaket, I went and they did have plantains. I needed them green for the “tostones”. I don’t think there is a translation for “tostones”.
Plantains are from the same family as the bananas. They are a starch and they do have less sugar than the bananas.
The easiest way to peel the plantains is by cutting the tips on each end. Then, place the plantains in the microwave for 1 minute. Make a slice with a knife, lengthwise, just on the skin and peel it back. Cut the plantains in one inch chunks and place them in a bowl of water with a teaspoon of salt. I like my “tostones” thin so that’s why I gave you that measurement.
Drain the plantains and in a deep fryer or deep frying pan put enough Canola oil to submerge the plantain chunks. Fry them until they are golden.
Place them to drain on paper towels. Yes, it is too bad that they need to be fried but I am telling you, that’s why they are so good.
The next step is to flaten them. All you need is waxed paper and a plate. Put one chunk at a time in between the wax paper and flaten it with a plate. Continue to do so until all pieces are flatened. Believe it or not, it really does not take long.
Back again into the frying pan. Fry them until they reach a very deep golden color. They will rise to the surface of the oil. Drain again on paper towels.
Some people just eat them as a side dish and others like them as a snack. Some put just butter on top and a bit of garlic powder and some, like me, make a Mojo.
Yes, the Mojo really came before the alcoholic Mojito. It is one of those sauces made in a Pilon (Mortar and Pestle), if you have one. If not, then improvise. Garlic and salt are the first condiments of my Mojo. Then mash with the pestle. Add about 3 tablespoons of olive oil, mixing everything in. Then add a small can of tomato sauce, the juice of a half a lime, cilantro to taste, pepper, and a dash of Tabasco or more. The measurements are not exact, as you can tell by the way I am writing. Some times I think it needs a little more lime, or maybe more cilantro so you will probably have to make this recipe your own.
The Mojo is a sauce used for a lot of dishes. I was making some shrimp with onion, peppers, olive oil, a little bit of butter. I just sauteed all the vegies and at the last minute the medium shrimp went in and cooked until nice and pink. I added some of that Mojo to give it a nice sauce.
I had gone to Tomato Sunshine and got really pretty tomatoes. Once summer starts giving us good tomatoes then I love to make mayonnaise. You wonder why? Well, it is homemade and delicious.
Homemade Mayonnaise
2 egg yolks
1/2 tsp. dry mustard
1/2 tsp. salt
1 1/2 cups salad oil
Aple Cider Vinegar
Dash of Worcestershire Sauce
Dash of Tabasco
In a small bowl put mustard, salt and egg yolks. Mix together with a mixer on low speed. Then add oil, 1 tsp. at a time a t first, mixing well after each addition. For the first 1/4 cup be sure to add only a little at a time.
As the mixture thickens, thin with 1 tsp. vinegar. Keep mixing with the mixer.
After 1/4 cup of oil, you may add the oil a little faster. The first additions of oil make the emulsion. If by any chance it separates during this time, take another egg yolk in another bowl and start over. After you get this well started, you can add the old separated mixture to it. I don’t think you will have any problems.
When mayonnaise is finished, add a dash of Worcestershire and a dash of Tabasco to taste.
Enjoy and make it your own.
Talk to you later…..as usual….
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