Garlicky Plantains Food

GARLICKY PLANTAINS

Steps:

• Combine garlic and 2 cups water in a medium bowl; set aside.
• Heat 1/2 cup oil in a large skillet, preferably cast iron, over medium-high. Working in 3 batches, fry plantains in a single layer, turning once, until tender and golden all over, about 5 minutes. Transfer to paper towels to drain. Pour out oil; discard. Reserve skillet.
• Gently press down on plantains one at a time with the flat side of a chef's knife or wooden spoon to flatten slightly. Transfer to bowl with reserved garlic water and let soak 5 minutes.
• Remove plantains from garlic water and pat dry with paper towels. Heat remaining 1/2 cup oil in reserved skillet over medium-high. Fry plantains again, turning once, until deep golden brown, 6-8 minutes. Transfer to fresh paper towels to drain; sprinkle with salt.

GARLIC PLANTAINS

Steps:

• Combine water, garlic, and salt in a medium size bowl and set aside.
• In a large saute pan, heat oil to 325°F.
• Peel plantains and slice into 1-inch pieces. Carefully add plantains to oil and fry until golden yellow in color, about 1 to 1 1/2 minutes per side.
• With a slotted spoon, remove the plantains from the pan and place them on a cookie sheet lined with parchment paper. With the back of a wide, wooden spatula or spoon, press each piece of plantain down to half its original size.
• Place the plantains in the garlic water and let soak for 1 minute. Remove and pat dry with a tea towel to remove excess water.
• Bring oil back up to 325°F and return plantains to pan and cook until golden brown, approximately 2 to 4 minutes per side.
• Remove to dish lined with paper towels and sprinkle with salt. Serve immediately.

SMASHED GARLIC PLANTAINS - MOFONGO

Steps:

• Mix handful of salt into a bowl of cold water and soak plantain chunks. Place stock in saucepan over low heat to warm. Bring at least 1 inch of oil to about 350 F degrees in a deep skillet.
• Meanwhile, cook chicharrones or bacon until crisp; remove from heat and drain. Remove plantains from water, drain and dry them on towels, then deep fry the pieces (careful, they may spatter) until golden brown and tender. Remove from oil. Flatten the plantains using the bottom of a flat-bottomed glass bottle or a tostonera if you have one. Fry the plantains again for 30 seconds on each side until slightly crispy.
• While the plantains are still hot use a wooden mortar and pestle to mash them with the garlic and the chicharrones. Add salt and pepper to taste.
• You can also use a food processor - add the plantains to food processor with bacon, garlic and some salt and pepper. You may have to work in batches. Process to consistency of mashed - not whipped - potatoes. Do not over process!
• Place the mixture in soup bowls or wooden pilons, douse with broth, garnish with cilantro and serve immediately.

PLANTAIN GARLIC SOUP

Steps:

• Bring water to boil in large saucepan. Add plantains; cover. Cook 15 min. Drain plantains, reserving 1-1/4 qt. (5 cups) of the cooking water.
• Cut plantains into 2-inch chunks; place in food processor or blender container. Add garlic and the reserved cooking water; cover. Process until smooth.
• Return plantain mixture to saucepan. Add milk and salt; mix well. Bring to boil, stirring frequently to prevent burning. Reduce heat to low. Add cheese and sour cream; cook until cheese is completely melted and mixture is well blended, stirring frequently. Sprinkle with the cilantro.