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!

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

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!