Sweet Plantain Bread Food

SWEET PLANTAINS

Sweet Plantains image

Recipe courtesy Tyler Florence. This is a lovely dessert or sweet accompaniment to Arroz Con Pollo or another savory latin dish! I love to eat it with Lechon Asado and Black beans and rice; I think it offsets the garlic well.

Provided by nsomniak6

Categories Tropical Fruits

Time 25m

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

2 -3 ripe black plantains
5 tablespoons unsalted butter, divided
1 teaspoon ground cinnamon
1 teaspoon natural vanilla extract
2 tablespoons brown sugar

Steps:

To peel the plantains, cut off ends and discard. With a paring knife, make 3 shallow slits lengthwise along the seams of the skin and peel away. Split the plantains lengthwise.
Heat 4 tablespoons butter in a large skillet and place over medium low heat (plantains have a high sugar content and will burn if the heat is too high.)
Fry the plantains in a single layer, until golden on the bottom then turn over with a spatula.
Add the cinnamon, vanilla, and sugar and let cook a few more seconds, just to begin caramelizing the sugar.
Just before serving, melt remaining tablespoon of butter to finish the sauce. Serve immediately.

Nutrition Facts : Calories 267, Fat 14.8, SaturatedFat 9.2, Cholesterol 38.2, Sodium 8.5, Carbohydrate 35.9, Fiber 2.4, Sugar 20.2, Protein 1.3

OVEN BAKED SWEET PLANTAINS

Oven Baked Sweet Plantains image

MMMM! I love plantains, especially sweet ones. This is a lower fat method of making "maduros" without the use of oil and frying in a pan.

Provided by Ang11002

Categories Tropical Fruits

Time 20m

Yield 4 serving(s)

Number Of Ingredients 2

Ingredients

4 very ripe plantains (when the skin is yellow with spots of black they're perfect)
cooking spray

Steps:

Preheat oven to 450°F.
Coat a nonstick cookie sheet with cooking spray.
Cut the ends off of the plantains and peel.
Cut each plantain on the diagonal into 1/2 inch slices.
Arrange in single layer and coat tops with cooking spray.
Bake, turning occasionally, for 10-15 minutes, until plantains are golden brown and very tender.

Nutrition Facts : Calories 218.4, Fat 0.7, SaturatedFat 0.3, Sodium 7.2, Carbohydrate 57.1, Fiber 4.1, Sugar 26.9, Protein 2.3

SWEET PLANTAIN OMELET WITH FRIED BREAD AND ROASTED RED PEPPER SAUCE: TORTILLA DE MADUROS CON PAN FRITO Y SALSA CRIOLLA

Sweet Plantain Omelet with Fried Bread and Roasted Red Pepper Sauce: Tortilla de Maduros con Pan Frito y Salsa Criolla image

Provided by Food Network

Categories main-dish

Time 1h11m

Yield 4 servings

Number Of Ingredients 14

Ingredients

1 pound all-purpose flour
3 ounces powdered milk
1 teaspoon salt
1 1/2 tablespoons baking powder
4 ounces solid vegetable shortening
1 cup ice water
Olive oil, for frying dough, plus 4 tablespoons
9 eggs
Salt and pepper
2 medium ripe plantain
3 large Spanish onions, sliced
2 red peppers, roasted and sliced
1/2 teaspoon crushed garlic
1 teaspoon chopped cilantro

Steps:

In a medium mixing bowl, sift together the flour, powdered milk, salt, and baking powder. On a flat surface, make a well with the combined dry ingredients. Place the shortening and 1 cup of water in the well. Working your way inward, start to work the shortening and dry ingredients into a dough. When dough is no longer sticky, cover with oiled plastic wrap and let the dough res for 1 hour.
On flat floured surface, roll out the dough to a circle about 1/2-inch thick. Using a 3-inch cookie cutter, cut round pieces from the dough.
Heat up about 2 inches of oil at 350 degrees, and then fry the dough for about 1 minute on each side until they puff. Place in a warm oven only until the omelet is ready.
Whisk the eggs in a small bowl with a sprinkle each of salt and pepper.
Cut plantains on a bias and fry in very hot oil until golden on both sides, then remove from oil and set aside.
In a separate pan, saute 2 onions in 1 tablespoon of olive oil for about 2 minutes then add the fried plantains and pour the eggs in. Turn the heat down to low and cook for about 8 minutes or until the top is almost thoroughly cooked. Flip the omelet over and cook for about 6 more minutes. Saute the remaining onion in 3 tablespoons of oil, add the roasted peppers, garlic, and cilantro. Cook until tender then puree and season with salt and pepper, to taste.
Cut omelet into 4 equal quarters and serve on top of pepper sauce with the fried bread.

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