Sunday, January 8, 2017

PV OBSERVATIONS: Mexican Bananas 2007

Plantano. Banana. In the United States the banana is a fairly common place thing. In Mexico it is an adventure: mini bananas, red bananas, huge honkers called Plantanos, although generally translated, they are all bananas. 

Plantanos, in Spanish or Plantaines in English, are usually large, dark, and look like they are on their way out. The darker the better. When sliced and fried with sugar they taste like another one of God’s favorite foods.

Served with vanilla ice cream, even better! The irony is that at home I will not eat a banana that is not perfectly yellow. Just a few black spots and I avoid it. In Mexico, the blacker the banana, the better!

Plantanos Dulces Fritos

Fried sweet plantains are deliciously caramelised on the outside. Sweet but not too sweet, soft but not soggy. They're a delicious accompaniment to any barbecued or roast meat dish.
3 very ripe plantains. Choose the really black ones
                because they're the ripest and sweetest
2 tablespoons butter
4 tablespoons oil
a little sugar to help with carmalization

1. Peel the plantains and cut them into diagonal slices, one to two inches thick. (Or cut them the long way if you prefer.)

2. Heat the oil and butter, place pieces in pan and sprinkle with sugar, saute the pieces until they are brown, about 3-4 minutes per side.

3. Serve hot as savoury vegetable or dessert with vanilla ice cram. Delicious.

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