Stuffed Plantains With Pork And Chipotle Honey Oil Food

STUFFED BAKED PLANTAINS CANOAS DE PLáTANOS MADUROS

Steps:

• Preheat the oven to 350 degrees.
• Over medium heat place the meat in a pan and cook until almost brown.
• Add sofrito, garlic, onion, and peppers, and stir.
• Cook for about 4 minutes until everything is blended well.
• Add the tomato sauce and water and covered it.
• Continue to cook on medium-low heat for about 15 minutes.
• Peel the bananas and cut out a small portion of the outer curve of the plantain.
• Make sure you cut in a deep oval shape, not the edges.
• Remove an amount of plantain from the center to allow room for the meat. You want it to resemble a canoe.
• Place the plantains on a baking sheet and spray cooking spray.
• Place the plantains in the oven and bake for about 25 minutes, until plantains are tender.
• Heat a frying pan with oil for about 350F.
• Once heated, fry the whole plantain over medium-high heat until each side is brown.
• Place the plantains on a plate with paper towels to absorb the grease.
• Let them cool.
• Once the plantains are cool, fill each one of them with the same amount of meat. Top them with your favorite cheese.
• Place the stuffed sweet plantains in the oven for another 10 to 15 minutes.

HONEY-CHIPOTLE PORK RIBS

Steps:

• In a food processor, combine honey, ketchup, ginger, and 5 chipotles with adobo sauce. Blend until smooth. Taste and add remaining chipotles, or more honey, if desired. If sauce is too thick, thin with a little water or apple juice. Pour half of the sauce over the pork and reserve the rest. Marinate for at least 4 and up to 24 hours.
• Prepare a grill or grill pan. Grill the pork ribs until cooked to desired doneness. A little charring on the pork is desired. Remove pork from heat and slather with remaining sauce.

STUFFED PORK

Steps:

• Preheat oven to 350 degrees F.
• In a small saute pan on high heat, brown Italian sausage and drain grease for later use. Set aside.
• Make a 1 to 1 1/2-inch wide by 2-inch deep incision into the pork chop and then season with salt and pepper on both sides.
• In a large saute pan on medium-high heat; saute onions and celery in sausage grease until brown. Mix into pan: stuffing, apples, and chicken stock with wooden spoon. Remove from heat and allow to cool to room temperature.
• Stuff each pork chop with stuffing mixture and then pan sear in hot oil, on each side, for 7 minutes in a large saute pan on medium heat. Place in oven for 10 to 12 minutes. Remove from oven and let rest for 15 to 20 minutes. Glaze pork and serve.
• In small mixing bowl, combine all ingredients until completely incorporated. Brush over cooked pork chops.

STUFFED PLANTAINS

Steps:

• Cut plantain into 3 pieces, keeping the peel on.
• Bring a pot of water to a boil and boil plantain until peel starts to bubble, 3 to 5 minutes. Remove from heat and cool until easily handled. Peel and mash plantain. Separate into 3 equal-sized golf balls. Place each ball into a piece of plastic wrap and form into a 6-inch round. Place 1 1/2 tablespoon Cheddar cheese into each round, fold over, and pinch edges together.
• Heat oil in a medium size skillet on medium-high heat. Pan-fry stuffed plantains until lightly browned, 2 to 3 minutes. Flip plantains and fry for an additional 2 to 3 minutes. Drain on paper towels to absorb excess oil.

STUFFED PLANTAINS

Steps:

• For the plantains: Pour the water into a medium pot over medium-high heat and bring to a boil.
• Peel the plantains and cut in half horizontally, then cut each half down the middle vertically. Put the plantains into the pot and boil until soft, 7 to 10 minutes.
• For the beans: Heat the oil in a medium skillet over medium-high heat. Saute the onions, peppers and tomatoes until soft, about 5 minutes. Add the kidney beans to the skillet with the garlic powder, salt, pepper and oregano. Cook the beans for 5 to 7 minutes, then add the coconut-based mozzarella and cheddar to the skillet and mix until the cheese is fully mixed in with the beans.
• Strain the boiled plantains and put 4 pieces on each plate. Scoop the cooked beans and cheese onto the plantains.

PLANTAIN-STUFFED CHIPOTLES CHILES IN ESCABèCHE

Steps:

• Bring granulated sugar, 3 cups water, and 1 tablespoon salt to a boil in a 1 1/2- to 2-quart saucepan, stirring until sugar is dissolved, then reduce heat to simmer. While water is coming to a boil, prepare chiles. Cut a slit from stem to point down 1 side of each chile with kitchen shears. (Some brands of chiles may be precut.) Add chiles to sugar water and simmer 5 minutes, then remove pan from heat and cool chiles in liquid while making escabeche and filling.
• Cook carrot in 1/4 cup oil in a 10-inch heavy skillet over moderately low heat, covered, stirring occasionally, until crisp-tender, 3 to 5 minutes. Add allspice, thyme, marjoram, bay leaves, vinegar, piloncillo, 2 1/2 teaspoons garlic, and remaining 3/4 cup water, then bring to a simmer, stirring until piloncillo is dissolved. Remove from heat and stir in 1/2 teaspoon salt and half of onion.
• Transfer escabeche to a bowl and cool while making filling and stuffing chiles.
• Cut off ends of plantains, then remove and discard peel and cut plantains into 1/2-inch cubes. Cook remaining half of onion in remaining 2 tablespoons oil in cleaned skillet over moderate heat, stirring occasionally, until it begins to brown, about 4 minutes. Add remaining 1 1/2 teaspoons garlic and cook, stirring, 30 seconds. Add plantains and cook, stirring occasionally and lightly mashing mixture, until golden brown, about 5 minutes. Stir in remaining 3/4 teaspoon salt and remove from heat.
• Drain chiles in a colander. Cut off stems with kitchen shears and carefully scrape out all seeds clinging to seedpod and attached to veins with your fingers. Press 1 tablespoon plantain mixture into an egg shape, then stuff into a chile, molding chile around stuffing. (If chile is split in other places, arrange around stuffing and reshape chile.) Transfer chile, slit side down, to a shallow 2-quart glass or ceramic serving dish. Stuff remaining chiles with remaining filling, transferring to serving dish and arranging in 1 layer. Spoon escabeche over chiles and marinate, uncovered, at room temperature 1 hour.