ORDER Castle Rock Kitchen now!

Theresa
Carle-Sanders

Theresa Carle-SandersTheresa Carle-SandersTheresa Carle-Sanders
Home
Cookbooks
  • Castle Rock Kitchen
  • Outlander Kitchen
  • Outlander Kitchen 2
Recipes
  • Castle Rock Kitchen
  • Outlander Kitchen Recipes
  • Outlander Kitchen II
About
Blog
Contact Me

Theresa
Carle-Sanders

Theresa Carle-SandersTheresa Carle-SandersTheresa Carle-Sanders
Home
Cookbooks
  • Castle Rock Kitchen
  • Outlander Kitchen
  • Outlander Kitchen 2
Recipes
  • Castle Rock Kitchen
  • Outlander Kitchen Recipes
  • Outlander Kitchen II
About
Blog
Contact Me
More
  • Home
  • Cookbooks
    • Castle Rock Kitchen
    • Outlander Kitchen
    • Outlander Kitchen 2
  • Recipes
    • Castle Rock Kitchen
    • Outlander Kitchen Recipes
    • Outlander Kitchen II
  • About
  • Blog
  • Contact Me
  • Home
  • Cookbooks
    • Castle Rock Kitchen
    • Outlander Kitchen
    • Outlander Kitchen 2
  • Recipes
    • Castle Rock Kitchen
    • Outlander Kitchen Recipes
    • Outlander Kitchen II
  • About
  • Blog
  • Contact Me

GREEN PLANTAIN CHIPS W/ MOJO SAUCE

When [Missy] returned, she brought appetizers with their drinks, setting the plates down almost reverently. The smell was to die for. 


“What have we got here?” Scott asked. 


“Freshly fried green plantain chips, and a salsa of garlic, cilantro, lime, and a little green chile. Compliments of the chef. She says it’s more Cuban than Mexican, but she hopes that won’t keep you from enjoying it.”


Elevation  


This is Missy Donaldson’s recipe for tostones—twice-fried Cuban-style green plantains—served with mojo sauce on the side. Holy frijole, indeed. 


That woman could cook! Once she and her wife, Deirdre, broke through the town’s Yankee defenses and showed Castle Rock what it had been missing, their restaurant was always full. There’s nothing like good food to attract new friends.


Makes 6 servings


INGREDIENTS


  • Vegetable oil for frying 
  • 2 large green plantains 
  • Table salt or fine sea salt 
  • Mojo Sauce for serving


METHOD


Line a plate with a double layer of paper towels. In a Dutch oven or deep skillet over high heat, warm 1½ inches of vegetable oil to 350°F. Keep watch on the oil as you proceed to peel the plantains. 


Using a sharp knife, trim both ends off the plantains. Then, using the tip of the knife, score the skin of each plantain lengthwise, from top to bottom, in three places, trying not to cut into the flesh. Working from one end, peel and discard the strips of skins. Slice the plantains into 2-inch-thick rounds. 


Add the plantain slices to the oil, in batches if necessary to avoid overcrowding the pan, and fry, turning occasionally, until softened, about 5 minutes. Using a slotted spoon, transfer to the prepared plate to drain. Temporarily remove the oil from the heat. 


Place a plantain on a cutting board and cover with a paper towel folded in half. Press down on the plantain with your palm to smash it into a disc ¼ to ½ inch thick. Repeat with the remaining plantains. 


Line the plate with a new double layer of paper towels. 


Reheat the oil to 350°F, add the smashed plantains, and fry, turning occasionally, until golden brown and crisp, 4 to 5 minutes. Transfer to the prepared plate to drain, then taste and season with salt. 


Place the plantains on a clean plate and serve immediately with the mojo sauce for dipping.

MOJO SAUCE

RECIPE

Copyright © 2023 Theresa Carle-Sanders - All Rights Reserved.

Powered by GoDaddy

This website uses cookies.

We use cookies to analyze website traffic and optimize your website experience. By accepting our use of cookies, your data will be aggregated with all other user data.

Accept