| Dog3 |
I splurged and bought one bunch each of Manzano baby bananas and red baby
bananas. They are tiny compared to regular bananas and were $1.39 a pound.
Both have their own distinct flavor. The 'yellow' babies taste like a
strawberry banana mix while the red babies taste a bit like raspberry
banana. I have never bought them before or used them in a recipe. One thing
I do know, they will most likely be wonderful in a banana split.
Michael
--
Opinions founded on prejudice are always sustained with the greatest
violence.
-- Hebrew proverb
|
|
|
| -L. |
Dog3 wrote:
> I splurged and bought one bunch each of Manzano baby bananas and red
baby
> bananas. They are tiny compared to regular bananas and were $1.39 a
pound.
> Both have their own distinct flavor. The 'yellow' babies taste like a
> strawberry banana mix while the red babies taste a bit like raspberry
> banana. I have never bought them before or used them in a recipe. One
thing
> I do know, they will most likely be wonderful in a banana split.
>
> Michael
I love both of those silly things. Until recently, DS wouldn't eat a
regular banana but would eat either type of the baby bananas. :) The
tot has expensive tastes!
-L.
|
|
|
| Dwayne |
If you get a chance, get some Plantain, the big banana. I find them at
Wal-Mart sometimes marked down to $50 each because they haven't been sold
and start looking bad. If you get a green one you can fry it, or wait until
it ripens and then either fry it or bake it like a sweet potato.
They also have a distinct taste. While in the Air Force I was stationed in
Puerto Rico and our land lady fixed some pastellies (SP) and postalios (SP)
during Christmas time. Both dishes were fixed like turnovers, except that
they used a meat instead of fruit for the center. I cant remember which was
which, but one used a dough to wrap the meat, the other used ground up raw
Plantain. The one in dough was then either baked or deep fat fried. The
one that was in Plantain was wrapped in heated (heated so they were flexible
without breaking) banana leaves, tied and then boiled in water.
I have never tried to make either, but I bet tin foil would work instead of
banana leaves. I have no idea about the meat ingredient she put in the
center, but she started cooking it early in the AM and it cooked for most of
the day. It may have been beef or pork and was the consistency of chili
sauce.
I hope someone here will know what I am talking about and tell us how to do
it. Other Puerto Rican recipes would also be appreciated.
Dwayne
Dwayne
"Dog3" <uhoh@ajfl;ajklsd;ajlds.nutz> wrote in message
news:Xns963F6EDF98200abtrulynastyevil@69.28.186.121...
>I splurged and bought one bunch each of Manzano baby bananas and red baby
> bananas. They are tiny compared to regular bananas and were $1.39 a pound.
> Both have their own distinct flavor. The 'yellow' babies taste like a
> strawberry banana mix while the red babies taste a bit like raspberry
> banana. I have never bought them before or used them in a recipe. One
> thing
> I do know, they will most likely be wonderful in a banana split.
>
> Michael
>
> --
> Opinions founded on prejudice are always sustained with the greatest
> violence.
> -- Hebrew proverb
|
|
|
| Margaret Suran |
Dwayne wrote:
> If you get a chance, get some Plantain, the big banana. I find them at
> Wal-Mart sometimes marked down to $50 each because they haven't been sold
> and start looking bad. If you get a green one you can fry it, or wait until
> it ripens and then either fry it or bake it like a sweet potato.
>
> They also have a distinct taste. While in the Air Force I was stationed in
> Puerto Rico and our land lady fixed some pastellies (SP) and postalios (SP)
> during Christmas time. Both dishes were fixed like turnovers, except that
> they used a meat instead of fruit for the center. I cant remember which was
> which, but one used a dough to wrap the meat, the other used ground up raw
> Plantain. The one in dough was then either baked or deep fat fried. The
> one that was in Plantain was wrapped in heated (heated so they were flexible
> without breaking) banana leaves, tied and then boiled in water.
>
> I have never tried to make either, but I bet tin foil would work instead of
> banana leaves. I have no idea about the meat ingredient she put in the
> center, but she started cooking it early in the AM and it cooked for most of
> the day. It may have been beef or pork and was the consistency of chili
> sauce.
>
> I hope someone here will know what I am talking about and tell us how to do
> it. Other Puerto Rican recipes would also be appreciated.
>
> Dwayne
>
Goodness, how much were they before the price markdown? :o)
|
|
|
| George |
Margaret Suran wrote:
>
>>
> Goodness, how much were they before the price markdown? :o)
>
Why they were at wallys everday low price of $1.29/lb. What I find
fascinating about wally is that most of the food (especially produce) is
higher than other local markets and people act like it it is a bargain
going there. Maybe it is the selection of adulterated meats that aren't
available in other stores?
|
|
|
| Jessica V. |
George wrote:
> Margaret Suran wrote:
>
>>
>
>>>
>> Goodness, how much were they before the price markdown? :o)
>>
>
> Why they were at wallys everday low price of $1.29/lb. What I find
> fascinating about wally is that most of the food (especially produce) is
> higher than other local markets and people act like it it is a bargain
> going there. Maybe it is the selection of adulterated meats that aren't
> available in other stores?
I was chalking it up to shoppers loving to hike half a mile across the
store with a heavy cartload of groceries to hunt for the shampoo, soap,
pet food, paper towels, lysol, and laundry detergent. Maybe it's the
allure of pickles from India? There are a few oddball things I'll go
there for they have some soft wheat flours that aren't available in the
other markets in New England.
Jessica
|
|
|
| Dog3 |
"Dwayne" <jenco@st-tel.net> wrote in
news:49dd4$4268dbbf$cee617de$28928@st-tel.net:
> If you get a chance, get some Plantain, the big banana. I find them
> at Wal-Mart sometimes marked down to $50 each because they haven't
> been sold and start looking bad. If you get a green one you can fry
> it, or wait until it ripens and then either fry it or bake it like a
> sweet potato.
Dammit. They had plaintains also but I did not buy any. I'll go back today
to see if they have more left. I'll buy a couple and bake it. I've used
plantain before in recipes but it is not an item I purchase on a regular
basis.
Michael
--
Opinions founded on prejudice are always sustained with the greatest
violence.
-- Hebrew proverb
|
|
|
| nina |
Dwayne wrote:
> If you get a chance, get some Plantain, the big banana. I find them
at
> Wal-Mart sometimes marked down to $50 each because they haven't been
sold
> and start looking bad. If you get a green one you can fry it, or
wait until
> it ripens and then either fry it or bake it like a sweet potato.
Thats still expensive. I used to get mine 5 for a dollar.
http://dirtythoughts.ninaloca.net/recipes.html
>
> They also have a distinct taste. While in the Air Force I was
stationed in
> Puerto Rico and our land lady fixed some pastellies (SP) and
postalios (SP)
> during Christmas time. Both dishes were fixed like turnovers, except
that
> they used a meat instead of fruit for the center. I cant remember
which was
> which, but one used a dough to wrap the meat, the other used ground
up raw
> Plantain.
The one in dough was then either baked or deep fat fried. The
> one that was in Plantain was wrapped in heated (heated so they were
flexible
> without breaking) banana leaves, tied and then boiled in water.
Pasteles are usualy made with a masa of green banana and many other
things and wrapped in banana leaves then tied and boiled. PAstellios
aka empanadillas are rounds of dough,sometimes colored with achiote,
filled with picadillo or other filling, then fried. I cannot remember
the name of the little rounds.....drat... and I dont have any.
ANyway,its a dough made of flour and lard.
>
> I have never tried to make either, but I bet tin foil would work
instead of
> banana leaves.
Foil or parchment paper,use a brush and coat the inside with achiote
oil before adding the filling but you lose the flavor. the making of
Pasteles is labor intensive and many people just buy them ready to
boil, rather than go thru all that preparation. Its a dish best done by
a team of cooks.
I have no idea about the meat ingredient she put in the
> center, but she started cooking it early in the AM and it cooked for
most of
> the day. It may have been beef or pork and was the consistency of
chili
> sauce.
You can use almost anything.I like a picadillo of ground beef,
alcaparrado, and sofrito.
>
> I hope someone here will know what I am talking about and tell us how
to do
> it. Other Puerto Rican recipes would also be appreciated.
I will add these to my site. I am also posting my Caribbean Mojo recipe
and a few other Puerto Rican recipes there today. I live in Puerto
Rico, so I spend a lot of time cooking and experimenting with
traditional recipes and ingredients.
http://dirtythoughts.ninaloca.net/recipes.html
|
|
|
| Karen AKA Kajikit |
On Fri, 22 Apr 2005 07:29:01 -0400, Margaret Suran
<margaret@no.spam.for.me.invalid> wrote:
>
>
>Dwayne wrote:
>> If you get a chance, get some Plantain, the big banana. I find them at
>> Wal-Mart sometimes marked down to $50 each because they haven't been sold
>> and start looking bad. If you get a green one you can fry it, or wait until
>> it ripens and then either fry it or bake it like a sweet potato.
>>
>> They also have a distinct taste. While in the Air Force I was stationed in
>> Puerto Rico and our land lady fixed some pastellies (SP) and postalios (SP)
>> during Christmas time. Both dishes were fixed like turnovers, except that
>> they used a meat instead of fruit for the center. I cant remember which was
>> which, but one used a dough to wrap the meat, the other used ground up raw
>> Plantain. The one in dough was then either baked or deep fat fried. The
>> one that was in Plantain was wrapped in heated (heated so they were flexible
>> without breaking) banana leaves, tied and then boiled in water.
>>
>> I have never tried to make either, but I bet tin foil would work instead of
>> banana leaves. I have no idea about the meat ingredient she put in the
>> center, but she started cooking it early in the AM and it cooked for most of
>> the day. It may have been beef or pork and was the consistency of chili
>> sauce.
>>
>> I hope someone here will know what I am talking about and tell us how to do
>> it. Other Puerto Rican recipes would also be appreciated.
>>
>> Dwayne
>>
>Goodness, how much were they before the price markdown? :o)
LOL!
They have plantains all over the place here in Florida and they're
pretty cheap... I haven't bought any because I don't have a clue what
to do with them, or what they taste like when cooked. I don't really
like cooked bananas, but I love them fresh...
~Karen aka Kajikit
Crafts, cats, and chocolate - the three essentials of life
http://www.kajikitscorner.com
*remove 'nospam' to reply
|
|
|
| Margaret Suran |
George wrote:
> Margaret Suran wrote:
>
>>
>
>>>
>> Goodness, how much were they before the price markdown? :o)
>>
>
> Why they were at wallys everday low price of $1.29/lb. What I find
> fascinating about wally is that most of the food (especially
> produce) is higher than other local markets and people act like it
> it is a bargain going there. Maybe it is the selection of
> adulterated meats that aren't available in other stores?
I was referring to these words from the OP, Dwayne:
> If you get a chance, get some Plantain, the big banana. I find
> them at Wal-Mart sometimes marked down to $50 each.....
|
|
|
| nina |
Karen AKA Kajikit wrote:
> On Fri, 22 Apr 2005 07:29:01 -0400, Margaret Suran
> <margaret@no.spam.for.me.invalid> wrote:
>
> >
> >
> >Dwayne wrote:
> >> If you get a chance, get some Plantain, the big banana. I find
them at
> >> Wal-Mart sometimes marked down to $50 each because they haven't
been sold
> >> and start looking bad. If you get a green one you can fry it, or
wait until
> >> it ripens and then either fry it or bake it like a sweet potato.
> >>
> >> They also have a distinct taste. While in the Air Force I was
stationed in
> >> Puerto Rico and our land lady fixed some pastellies (SP) and
postalios (SP)
> >> during Christmas time. Both dishes were fixed like turnovers,
except that
> >> they used a meat instead of fruit for the center. I cant remember
which was
> >> which, but one used a dough to wrap the meat, the other used
ground up raw
> >> Plantain. The one in dough was then either baked or deep fat
fried. The
> >> one that was in Plantain was wrapped in heated (heated so they
were flexible
> >> without breaking) banana leaves, tied and then boiled in water.
> >>
> >> I have never tried to make either, but I bet tin foil would work
instead of
> >> banana leaves. I have no idea about the meat ingredient she put
in the
> >> center, but she started cooking it early in the AM and it cooked
for most of
> >> the day. It may have been beef or pork and was the consistency of
chili
> >> sauce.
> >>
> >> I hope someone here will know what I am talking about and tell us
how to do
> >> it. Other Puerto Rican recipes would also be appreciated.
> >>
> >> Dwayne
> >>
> >Goodness, how much were they before the price markdown? :o)
>
> LOL!
>
> They have plantains all over the place here in Florida and they're
> pretty cheap... I haven't bought any because I don't have a clue what
> to do with them, or what they taste like when cooked. I don't really
> like cooked bananas, but I love them fresh...
Cooked green plantains dont taste like cooked bananas. THey have a
heavy starchy, very lightly sweet taste. Almost potato-y They go well
with garlic.
Slice them thinly and fry like potato chips or make tostones.
|
|
|
| Chris Neidecker |
"-L." <gentleboa@peacemail.com> wrote in message
news:1114162397.168479.113290@z14g2000cwz.googlegroups.com...
>
>
> I love both of those silly things. Until recently, DS wouldn't eat a
> regular banana but would eat either type of the baby bananas. :) The
> tot has expensive tastes!
>
> -L.
>
I buy the yellow baby bananas occasionally (only when I need bananas
immediately and the store has no ripe regular-sized bananas). My
toddler likes them a lot -- it is cute to see a tiny little person
holding and eating a tiny little banana. :-)
To me, they taste exactly like regular bananas.
Have not tasted the red ones, but will try them, too.
|
|
|
| Dog3 |
"Chris Neidecker" <cneidecker@verizon.net> wrote in
news:h4eae.178$Nc.176@trnddc08:
>
> "-L." <gentleboa@peacemail.com> wrote in message
> news:1114162397.168479.113290@z14g2000cwz.googlegroups.com...
>>
>>
>> I love both of those silly things. Until recently, DS wouldn't eat a
>> regular banana but would eat either type of the baby bananas. :) The
>> tot has expensive tastes!
>>
>> -L.
>>
>
> I buy the yellow baby bananas occasionally (only when I need bananas
> immediately and the store has no ripe regular-sized bananas). My
> toddler likes them a lot -- it is cute to see a tiny little person
> holding and eating a tiny little banana. :-)
>
> To me, they taste exactly like regular bananas.
>
> Have not tasted the red ones, but will try them, too.
According to what I have read about them, the best flavor is when the peel
is spotted with black or completely black on both varieties. I let mine get
almost black. The banana itself was perfect inside the black peel and quite
good.
Michael
--
Opinions founded on prejudice are always sustained with the greatest
violence.
-- Hebrew proverb
|
|
|
| Dwayne |
Sorry about that. It should have been $.50 each.
Dwayne
"Margaret Suran" <margaret@no.spam.for.me.invalid> wrote in message
news:d4an5u05oi@news2.newsguy.com...
>
>
> Dwayne wrote:
>> If you get a chance, get some Plantain, the big banana. I find them at
>> Wal-Mart sometimes marked down to $50 each because they haven't been
>> sold and start looking bad. If you get a green one you can fry it, or
>> wait until it ripens and then either fry it or bake it like a sweet
>> potato.
>>
>> They also have a distinct taste. While in the Air Force I was stationed
>> in Puerto Rico and our land lady fixed some pastellies (SP) and postalios
>> (SP) during Christmas time. Both dishes were fixed like turnovers,
>> except that they used a meat instead of fruit for the center. I cant
>> remember which was which, but one used a dough to wrap the meat, the
>> other used ground up raw Plantain. The one in dough was then either
>> baked or deep fat fried. The one that was in Plantain was wrapped in
>> heated (heated so they were flexible without breaking) banana leaves,
>> tied and then boiled in water.
>>
>> I have never tried to make either, but I bet tin foil would work instead
>> of banana leaves. I have no idea about the meat ingredient she put in
>> the center, but she started cooking it early in the AM and it cooked for
>> most of the day. It may have been beef or pork and was the consistency
>> of chili sauce.
>>
>> I hope someone here will know what I am talking about and tell us how to
>> do it. Other Puerto Rican recipes would also be appreciated.
>>
>> Dwayne
>>
> Goodness, how much were they before the price markdown? :o)
>
|
|
|
| Dwayne |
I visited your web site, but didn't see any recipes I recognized. I was at
Ramey AFB near Aquadilla. When we were out at the bomb dump, we found some
trees with a fruit called mamaya (sp). It was nearly the size of a grape
fruit, had one to 3 seeds inside that had several sharp points each, and it
tasted very good. I have never seen one since leaving Puerto Rico. Do you
know what I am talking about? Do you know if they are exported?
If I remember correctly, the little red bananas were called apple bananas,
and the little yellow ones were called chiketas (sp), which is little or
small in Spanish. Would you let us know on this newsgroup when you have
finished your web site and remind us that it contains Puerto Rican recipes?
Dwayne
"nina" <ninaloca@gmail.com> wrote in message
news:1114180408.450079.205710@z14g2000cwz.googlegroups.com...
>
> Dwayne wrote:
>> If you get a chance, get some Plantain, the big banana. I find them
> at
>> Wal-Mart sometimes marked down to $50 each because they haven't been
> sold
>> and start looking bad. If you get a green one you can fry it, or
> wait until
>> it ripens and then either fry it or bake it like a sweet potato.
>
> Thats still expensive. I used to get mine 5 for a dollar.
>
> http://dirtythoughts.ninaloca.net/recipes.html
>
>>
>> They also have a distinct taste. While in the Air Force I was
> stationed in
>> Puerto Rico and our land lady fixed some pastellies (SP) and
> postalios (SP)
>> during Christmas time. Both dishes were fixed like turnovers, except
> that
>> they used a meat instead of fruit for the center. I cant remember
> which was
>> which, but one used a dough to wrap the meat, the other used ground
> up raw
>> Plantain.
>
>
>
> The one in dough was then either baked or deep fat fried. The
>> one that was in Plantain was wrapped in heated (heated so they were
> flexible
>> without breaking) banana leaves, tied and then boiled in water.
>
> Pasteles are usualy made with a masa of green banana and many other
> things and wrapped in banana leaves then tied and boiled. PAstellios
> aka empanadillas are rounds of dough,sometimes colored with achiote,
> filled with picadillo or other filling, then fried. I cannot remember
> the name of the little rounds.....drat... and I dont have any.
> ANyway,its a dough made of flour and lard.
>>
>> I have never tried to make either, but I bet tin foil would work
> instead of
>> banana leaves.
> Foil or parchment paper,use a brush and coat the inside with achiote
> oil before adding the filling but you lose the flavor. the making of
> Pasteles is labor intensive and many people just buy them ready to
> boil, rather than go thru all that preparation. Its a dish best done by
> a team of cooks.
>
>
> I have no idea about the meat ingredient she put in the
>> center, but she started cooking it early in the AM and it cooked for
> most of
>> the day. It may have been beef or pork and was the consistency of
> chili
>> sauce.
>
> You can use almost anything.I like a picadillo of ground beef,
> alcaparrado, and sofrito.
>>
>> I hope someone here will know what I am talking about and tell us how
> to do
>> it. Other Puerto Rican recipes would also be appreciated.
>
> I will add these to my site. I am also posting my Caribbean Mojo recipe
> and a few other Puerto Rican recipes there today. I live in Puerto
> Rico, so I spend a lot of time cooking and experimenting with
> traditional recipes and ingredients.
>
> http://dirtythoughts.ninaloca.net/recipes.html
>
|
|
|
| nina |
Small world.
http://borinqueneando.ninaloca.net/b_a2.html
Mamey?
http://www.hort.purdue.edu/newcrop/morton/mamey.html
Manzanillas- small apples
chiquitas- small ones
I went to a BBQ and neglected to post my recipes. Sorry. I will try to
remember to notify yall when I get them up.
I did post some info on recao and a recipe for recaito.
Dwayne wrote:
> I visited your web site, but didn't see any recipes I recognized. I
was at
> Ramey AFB near Aquadilla. When we were out at the bomb dump, we
found some
> trees with a fruit called mamaya (sp). It was nearly the size of a
grape
> fruit, had one to 3 seeds inside that had several sharp points each,
and it
> tasted very good. I have never seen one since leaving Puerto Rico.
Do you
> know what I am talking about? Do you know if they are exported?
>
> If I remember correctly, the little red bananas were called apple
bananas,
> and the little yellow ones were called chiketas (sp), which is little
or
> small in Spanish. Would you let us know on this newsgroup when you
have
> finished your web site and remind us that it contains Puerto Rican
recipes?
>
> Dwayne
>
>
>
>
> "nina" <ninaloca@gmail.com> wrote in message
> news:1114180408.450079.205710@z14g2000cwz.googlegroups.com...
> >
> > Dwayne wrote:
> >> If you get a chance, get some Plantain, the big banana. I find
them
> > at
> >> Wal-Mart sometimes marked down to $50 each because they haven't
been
> > sold
> >> and start looking bad. If you get a green one you can fry it, or
> > wait until
> >> it ripens and then either fry it or bake it like a sweet potato.
> >
> > Thats still expensive. I used to get mine 5 for a dollar.
> >
> > http://dirtythoughts.ninaloca.net/recipes.html
> >
> >>
> >> They also have a distinct taste. While in the Air Force I was
> > stationed in
> >> Puerto Rico and our land lady fixed some pastellies (SP) and
> > postalios (SP)
> >> during Christmas time. Both dishes were fixed like turnovers,
except
> > that
> >> they used a meat instead of fruit for the center. I cant remember
> > which was
> >> which, but one used a dough to wrap the meat, the other used
ground
> > up raw
> >> Plantain.
> >
> >
> >
> > The one in dough was then either baked or deep fat fried. The
> >> one that was in Plantain was wrapped in heated (heated so they
were
> > flexible
> >> without breaking) banana leaves, tied and then boiled in water.
> >
> > Pasteles are usualy made with a masa of green banana and many other
> > things and wrapped in banana leaves then tied and boiled.
PAstellios
> > aka empanadillas are rounds of dough,sometimes colored with
achiote,
> > filled with picadillo or other filling, then fried. I cannot
remember
> > the name of the little rounds.....drat... and I dont have any.
> > ANyway,its a dough made of flour and lard.
> >>
> >> I have never tried to make either, but I bet tin foil would work
> > instead of
> >> banana leaves.
> > Foil or parchment paper,use a brush and coat the inside with
achiote
> > oil before adding the filling but you lose the flavor. the making
of
> > Pasteles is labor intensive and many people just buy them ready to
> > boil, rather than go thru all that preparation. Its a dish best
done by
> > a team of cooks.
> >
> >
> > I have no idea about the meat ingredient she put in the
> >> center, but she started cooking it early in the AM and it cooked
for
> > most of
> >> the day. It may have been beef or pork and was the consistency of
> > chili
> >> sauce.
> >
> > You can use almost anything.I like a picadillo of ground beef,
> > alcaparrado, and sofrito.
> >>
> >> I hope someone here will know what I am talking about and tell us
how
> > to do
> >> it. Other Puerto Rican recipes would also be appreciated.
> >
> > I will add these to my site. I am also posting my Caribbean Mojo
recipe
> > and a few other Puerto Rican recipes there today. I live in Puerto
> > Rico, so I spend a lot of time cooking and experimenting with
> > traditional recipes and ingredients.
> >
> > http://dirtythoughts.ninaloca.net/recipes.html
> >
|
|
|
| Margaret Suran |
Dwayne wrote:
> Sorry about that. It should have been $.50 each.
>
> Dwayne
>> Goodness, how much were they before the price markdown? :o)
>>
>
Dwayne, I knew it was a typo and only tried to be funny. As you can
see, there was a Smiley at the end of my post.
|
|
|
| sf |
On Fri, 22 Apr 2005 12:11:47 -0400, Margaret Suran wrote:
>
> I was referring to these words from the OP, Dwayne:
>
> > If you get a chance, get some Plantain, the big banana. I find
> > them at Wal-Mart sometimes marked down to $50 each.....
>
I got it, Margaret. Some of us caught that dollar sign too. He
probably meant $.50, but forgot to insert the decimal point. I'm not
sure if this newsclient can insert a cent sign properly or not. I
remember doing it regularly on an earlier version, but couldn't with a
later version - what happened was that although it looked fine on my
end, it didn't translate as a cent sign when I read the message in
rfc. I haven't tried it yet... so here goes: ¢.
I had to ctrl > c > / in my word processor, then copy/paste - because
I don't know how to make Agent do it.
sf
trotting over to the Agent ng to ask how
|
|
|
| sf |
On Fri, 22 Apr 2005 13:53:02 GMT, Dog3 <uhoh@ajfl;ajklsd;ajlds.nutz>
wrote:
> "Dwayne" <jenco@st-tel.net> wrote in
> news:49dd4$4268dbbf$cee617de$28928@st-tel.net:
>
> > If you get a chance, get some Plantain, the big banana. I find them
> > at Wal-Mart sometimes marked down to $50 each because they haven't
> > been sold and start looking bad. If you get a green one you can fry
> > it, or wait until it ripens and then either fry it or bake it like a
> > sweet potato.
>
> Dammit. They had plaintains also but I did not buy any. I'll go back today
> to see if they have more left. I'll buy a couple and bake it. I've used
> plantain before in recipes but it is not an item I purchase on a regular
> basis.
>
Bake the plaintain until soft, serve with refried beans, rice &
tortillas. Yum! Don't forget the hot sauce.
From Chili-Head
Basic Red Sauce
8 ea Ancho Chilies
3 1/2 c Warm Water
1/2 c Onion; Chopped
2 ea Garlic; Cloves, chopped
1/4 c Vegetable Oil
8 oz can of Tomato Sauce
1 T Oregano Leaves; Dried
1 T Cumin Seed
1 t Salt
Cover chiles with warm water. Let stand until softened, about 30
minutes; drain. Strain liquid; reserve. Remove stems, seeds and
membranes from chilies. Cook and stir onion and garlic in oil in a
2-quart saucepan until onion is tender. Stir in chilies, 2 cups of
the reserved liquid and the remaining ingredients. Heat to boiling,
reduce heat. Simmer, uncovered, 20 minutes; cool. Pour into a food
processor work bowl fitted with steel blade or into a blender
container; cover and process until smooth. Cover and refrigerate up
to 10 days.
Makes about 2 1/2 cups sauce.
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