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Dinner tonight!
Had 2 plantains. Neither was ripe enough to be made into maduros, both were too ripe for tostones so I peeled them and sliced them thin and fried them til crispy. Served them with spiced black beans, white rice and a sauce made with orange juice, lime juice, garlic and salt. So tasty! -- ..:Heather:. www.velvet-c.com Step off, beyotches, I'm the roflpimp! |
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Sorry, I think I missed this post a day or so ago.
What oil/fat did you fry the platanos in? I've eaten them but never cooked them. I do make moros & cristianos - I think at first I fell in love with the name! The last time I made them they were to accompany a pork tenderloin cuban style (orange & lime juices, oregano and garlic. Grilled & served with Barb Schaller's cherry jam made into a chipotle/lime glaze. Lyann from Fargo |
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Lynn from Fargo wrote:
> Sorry, I think I missed this post a day or so ago. > What oil/fat did you fry the platanos in? > I've eaten them but never cooked them. > I do make moros & cristianos - I think at first I fell in love with > the name! The last time I made them they were to accompany a pork > tenderloin cuban style (orange & lime juices, oregano and garlic. > Grilled & served with Barb Schaller's cherry jam made into a > chipotle/lime glaze. > Lyann from Fargo > I just fried them up in canola oil. I like to fry them until they are very very dark. -- ..:Heather:. www.velvet-c.com Step off, beyotches, I'm the roflpimp! |
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Platanos Maduros | Recipes (moderated) |