Fried Plantains

Plantains are good for you. Who knew?

Based on a recipe by Aaron McCargo Jr.

Ingredients

• One medium yellow-skinned plantain
  
• 2 tbsp neutral oil (I used peanut oil)
  
• 2-4 tbsp honey
  
• A little margarine (apparently optional)
  

Cut the plantain on a diagonal, with slices about 3/4" apart to create... a series of elipses, I guess. Anyway, heat the oil in a sautee pan or frying pan over high heat. When it's good and hot, drop the plantains in - make sure they don't stick together. Turn the heat down to medium-low and continue to let cook for about 3 minutes, until lightly browned on both sides. Add honey and margarine (actually, I think I added a little more oil) and stir to coat, cooking continually. Remove from heat and serve.

Thoughts: Plantains have this interesting flavor that's like a banana with a hint of lemon. And the texture is really unique, too. This was delicious served over french toast, and it's incredibly filling. One of my favorite new ingredients after this recipe.

Disaster Index: 1/10

Tostones with Cilantro Mayonnaise

Tostones:

Ingredients

• Plantains, cut into 3/4" to 1" slices
  
• Oil for frying
  

Cut the plantains and put them flat-side down in hot oil over medium heat. Cook two minutes per side, and then take them out of the oil to drain on a bed of paper towels. When they've drained, place them one at a time between two sheets of waxed paper and smash them to about 1/2 the original height with a potato masher, frying pan, or just anything with a flat side that would make a good smashing implement.

Now, re-fry them until golden, again over medium heat, making sure to turn them half-way through the cooking process. Place them back on the paper towels to drain. Sprinkle with salt, pepper, chile pepper, thyme.

You can also use this dipping sauce to dip the tostones in. Recipe follows:

Ingredients

• 2 tbs mayonnaise
• a lot of cilantro. Like, 2 cups.
• 2 tsp lemon juice
• liberal salt
• liberal pepper
• 3 tbp vegetable oil
• 2 cloves garlic

Grind these things up in a food processor or blender or whatever, until the consistency looks like mayonnaise, but with cilantro in it.
Tostones are also delicious with salsa.
If you have leftover cilantro mayo, you can use it as a dipping for chips! It's great!

Thoughts: Make sure that the oil temperature isn't too high when you're frying the tostones. Try to keep it at medium. There's still a little something missing from the cilantro mayonnaise. Maybe more salt? Pepper? Not sure yet, but it was pretty darn delicious for being completely made up.

Disaster Index: Tostones = 1/10, Cilantro Mayonnaise = 3/10