Plantain Mash With Bacon Recipes

Steps:

• Preheat oven to 375 degrees. Sprinkle plantains with salt and cayenne; drizzle with oil to coat. Arrange, cut sides down, on a rimmed baking sheet. Roast until cut sides of plantains begin to caramelize, about 20 minutes. Turn plantains; roast 10 minutes more.
• Mash hot plantains on baking sheet with a potato masher until somewhat smooth (some large chunks should remain). Transfer to a serving bowl, and drizzle with lime juice.

Steps:

• Using a sharp large heavy knife, cut ends off plantains and slit through peel lengthwise from end to end. Soak in a large bowl filled with 4 cups water and 1 teaspoon salt 5 minutes. (This makes peel easier to remove.) Remove tough outer peel, using a paring knife if necessary, and cut plantains into 1 1/2-inch pieces. Cook, covered, in a 2- to 3-quart saucepan of boiling salted water until tender, about 20 minutes.
• While plantains cook, cook bacon in a 10-inch heavy skillet over moderate heat, stirring occasionally, until crisp, about 4 minutes. Add onion and cook, stirring, until softened and browned, about 10 minutes. Reserve 1 tablespoon of mixture for garnish, then add milk, pepper, and remaining 1/2 teaspoon salt (mixture may appear curdled). Remove from heat and keep warm, covered.
• Drain plantains in a colander and return to saucepan. Reheat milk mixture and mash plantains with a potato masher, adding hot milk mixture and butter. Sprinkle reserved bacon and onion on top.