Plantain Stuffing Food

PLANTAIN STUFFING

Steps:

• Preheat the oven to 350 degrees F. Place the stuffing cubes in a large bowl and set aside. In a large sauté pan over medium-high heat, add 2 tablespoons butter and 2 tablespoons olive oil. Add the jalapenos, onion, bell pepper and thyme, then sprinkle with a pinch each of salt and pepper. Cook, stirring, until the onion and bell pepper are tender, then add the garlic. Cook until the garlic is tender, then remove the vegetables to the bowl with the stuffing cubes.
• Wipe out the pan with a paper towel and place back on the heat. Add the remaining 4 tablespoons butter and 2 tablespoons olive oil to the pan. When the butter is melted and bubbling, add the plantains and sprinkle with salt. Saute, while tossing, until the plantains are golden and caramelized on the edges, 6 to 8 minutes. Pour over the stuffing in the bowl. Add the chicken stock and stir or mix with your hands.
• Pour and press the stuffing into an 8-inch square baking dish, cover with foil and bake 30 minutes. Uncover and continue baking until golden, another 20 minutes.

STUFFED PLANTAIN BOATS

Steps:

• Preheat the oven to 400 degrees F.
• Cut off the tips of the plantains, then make a slit along the back of each, cutting through the skin from tip to tip. Remove the plantain skins using your thumb. Lay each plantain on its side and slice off a thin layer on the back (the outer curved area), about 3 inches long and 1/2 inch wide. This will flatten the curved area and help the plantains sit on the cutting board without tipping over. Using a paring knife, make a 1-inch-deep slit along the middle of the front side of each plantain, starting from an inch away from one tip and stopping at an inch away from the other tip. Use your index or pinky finger to carefully widen each slit until you see the little black seeds in the middle of the plantain. Brush the plantains all over with about 1 tablespoon of the oil and sprinkle them with salt. Oil a baking sheet with another tablespoon of oil and add the plantains.
• Bake the plantains for 15 minutes. Reduce the oven temperature to 350 degrees F and continue to bake until the plantains are yellowish and soft to the touch and the tips, sides and bottoms are caramelized, about 15 minutes. Allow to cool on the baking sheet. Once the plantains cool, they can be easily lifted without breaking.
• To make the stuffing, heat the remaining 2 tablespoons oil in a small pan over medium heat. Add the garlic and onions and cook, stirring occasionally, until the onions are translucent, about 5 minutes. Add the bell pepper and tomato and cook until softened slightly, about 2 minutes. Add the corned beef and stir to combine. Cook, stirring occasionally, until the mixture is heated through, about 3 minutes. Mix in the curry, thyme, granulated garlic, bouillon powder and cayenne pepper, if using. Let simmer for 2 minutes. Allow to cool until warm.
• Use a teaspoon to scoop the stuffing into the opening of each plantain. Eat the plantain boat like you would a hot dog.

MOFONGO STUFFING (GREEN PLANTAIN TURKEY)

Steps:

• Gather the ingredients. Preheat the oil to 375 F.
• Peel the green plantains and cut them into 3/4-inch slices while the oil is heating.
• Fry the slices in the hot oil for 3 minutes. They should be a light golden color and semisoft.
• Remove the plantain slices with a slotted spoon and drain them on paper towels.
• When the plantain slices are cool enough to handle, usually about 1 minute, smash them into flat rounds.
• Fry the rounds in the hot oil for an additional 3 minutes. They'll turn crisp and golden brown.
• Remove the slices with a slotted spoon and drain again on paper towels.
• Mash together the plantains, bacon, garlic, peppers, onion, and olive oil in a mortar and pestle. Add each ingredient a little at a time until everything is well incorporated.
• Add the broth. You can add more than 1/3 cup if the stuffing doesn't seem moist enough until you get the consistency that you prefer.
• Serve the stuffing as is, or use it to stuff your turkey.

SWEET PLANTAIN AND PEPPER STUFFED CHICKEN

Steps:

• To make the marinade: In a small bowl, combine the juice of the lemons, garlic, dried oregano, olive oil, salt and pepper. Rub all over the chicken and allow it to set in the refrigerator 1 to 2 hours. To make the stuffing: Over medium-high heat, saute the bacon until crisp. Remove from the pan. Place the plantains to the pan and cook until lightly browned. Add the garlic, peppers and oregano and cook 2 to 3 minutes more. Pour in the chicken stock to deglaze the pan, about 1 to 2 minutes. Add the bread, salt and pepper. Stir gently to combine. Preheat the oven to 350 degrees. Remove the chicken from the refrigerator and stuff it with the plantain pepper mixture. Tie the legs together and place on a rack in a roasting pan, breast side down. Cook for 1/2 hour, turn the chicken breast side up and roast for another 1/2 hour or until the skin is golden brown and the chicken is cooked through.

SWEET PLANTAIN AND SAUSAGE STUFFING

Steps:

• Place chunks of plantains onto greased baking sheet and place in oven for 20 minutes at 350, flipping them over half way to make sure both sides crisp up.
• Alternately, plantains chunks can be fried instead.
• In greased pan split open sausages, remove casing, and break them apart.
• Once meat is browned some, add onions and raisins along with 1/2 of the broth.
• Let the mixture simmer for a bit.
• Add plantains and stuffing, along with the remainder of broth.
• Toss together and place ingredients into greased baking dish.
• Cover with aluminum foil and place in oven for 15 minutes at 350.
• Remove from oven, uncover, add egg white and milk then fluff some with a fork.
• Place uncovered in oven for another 20 minutes.
• Once done, toss the mixture with a spoon and either place inside turkey or enjoy with some gravy.

GREEN PLANTAIN TURKEY STUFFING (MOFONGO)

Steps:

• Heat the oil for frying to 375 degrees.
• While the oil is heating up, peel the green plantains and then cut them into 3/4 inch slices.
• Fry the slices in the hot oil for 3 minutes. They should be a light golden color and semi-soft.
• Remove the plantain slices with a slotted spoon and drain on paper towels.
• Tip: Maintain the oil's temperature.
• When the plantain slices are cool enough to handle (about 1 minute), smash them into flat rounds.
• Fry the rounds in the hot oil for 3 minutes. They will turn crisp and golden brown.
• Remove the slices with a slotted spoon and drain on paper towels.
• In a mortar and pestle, mash together the bacon, garlic, peppers, onion and olive oil a little at a time until everything is incorporated.
• Add the broth. If the stuffing is not moist enough, add more broth until you get the consistency you prefer.
• Serve the stuffing as it is or stuff your turkey and follow cooking instructions on the turkey package.

PLANTAIN STUFFED CHICKEN BREASTS

Steps:

• Season chicken breasts with salt and pepper Slice bananas thinly and fry the slices in cooking oil untl golden brown.
• Drain excess grease.
• When plantains are warm, mash them together with the cheese and the butter.
• Fill the breast flattened cutlets with this mix, make rolls and seal edges with toothpicks or your preferred method.
• Fry in hot oil on both sides and then place them in medium heat oven for 10 minutes.