Recipe: by Chef Will Hughes Catering and Market
Posted on April 17 2008 in category: Soups and Salads
Printer Friendly Posted on April 17 2008 in category: Soups and Salads
For the Tostones:
3 to 4 large unripe (green) or barely ripe (slightly yellow) plantains
About 2 cups olive or canola oil, for frying
With a sharp small knife cut ends from each plantain and cut a lengthwise slit through skin. Cut plantains crosswise into 1-inch-thick pieces and, beginning at slit, pry skin from pieces. In a 12-inch nonstick skillet heat 1/2-inch oil over moderate heat until just hot enough to sizzle when a plantain piece is added. Fry plantains in batches, without crowding, until tender and just golden, 2 to 3 minutes on each side. With tongs transfer plantains as fried to paper towels to drain.
Remove skillet from heat and reserve oil. With the bottom of a heavy saucepan or a wide solid metal spatula flatten plantains to 1/4-inch thick (about 3 inches in diameter). Into a bowl of warm salted water dip flattened plantains, 1 at a time, and drain them well on paper towels.
Heat reserved oil over moderate heat until hot but not smoking and fry flattened plantains in batches, without crowding, until golden, about 3 minutes. With tongs transfer tostones as fried to paper towels to drain and season with salt if desired.
For the Salad:
1 small (1 pound) Asian pear, peeled and cut into 1/4 by 1-inch matchsticks
Juice of 1 tangerines
Juice of 1 lime
1/4 teaspoon salt
1/4 cup olive oil
3 tangerines, peel and pith removed, cut into segments and halved
1/2 small bunch cilantro, leaves only, finely chopped
In a large nonreactive bowl, combine the tangerine ,pear, lime, and the salt. Toss to mix and let sit, covered at room temperature for 1 hour.
About 15 minutes before serving, add the olive oil, tangerines and cilantro to the bowl and toss thoroughly. Toss the mixture every few minutes until serving time.
3 to 4 large unripe (green) or barely ripe (slightly yellow) plantains
About 2 cups olive or canola oil, for frying
With a sharp small knife cut ends from each plantain and cut a lengthwise slit through skin. Cut plantains crosswise into 1-inch-thick pieces and, beginning at slit, pry skin from pieces. In a 12-inch nonstick skillet heat 1/2-inch oil over moderate heat until just hot enough to sizzle when a plantain piece is added. Fry plantains in batches, without crowding, until tender and just golden, 2 to 3 minutes on each side. With tongs transfer plantains as fried to paper towels to drain.
Remove skillet from heat and reserve oil. With the bottom of a heavy saucepan or a wide solid metal spatula flatten plantains to 1/4-inch thick (about 3 inches in diameter). Into a bowl of warm salted water dip flattened plantains, 1 at a time, and drain them well on paper towels.
Heat reserved oil over moderate heat until hot but not smoking and fry flattened plantains in batches, without crowding, until golden, about 3 minutes. With tongs transfer tostones as fried to paper towels to drain and season with salt if desired.
For the Salad:
1 small (1 pound) Asian pear, peeled and cut into 1/4 by 1-inch matchsticks
Juice of 1 tangerines
Juice of 1 lime
1/4 teaspoon salt
1/4 cup olive oil
3 tangerines, peel and pith removed, cut into segments and halved
1/2 small bunch cilantro, leaves only, finely chopped
In a large nonreactive bowl, combine the tangerine ,pear, lime, and the salt. Toss to mix and let sit, covered at room temperature for 1 hour.
About 15 minutes before serving, add the olive oil, tangerines and cilantro to the bowl and toss thoroughly. Toss the mixture every few minutes until serving time.
