Plantains With Salsa De Ajo Recipes

Steps:

• Peel by cutting off ends of plantains and then cutting in half crosswise. Cut away peel with sharp knife. Trim off any remaining peel. Then cut half lenghtwise.
• Put in pot with salt and enough water to cover. Simmer 25 minutes or until you can easily pierce with fork and have texture of boiled potatoes.
• DRAIN CAREFULLY. Platains are now fragile. Place on serving dishs and pass the salt, pepper and sauce at the table.
• Sauce:.
• Mint: Use the leaves from one small bunch.
• Garlic: Mince and crush to paste.
• Finely chop mint and oregano [or marjoram] and combine with rest of ingredients.

Steps:

• In a bowl combine beans, corn kernels, pepper, red onion, jalapenos and cilantro. Add lime juice, olive oil, salt and pepper.
• Cut ends off plantains and peel. Cut plantains on the bias so that resulting slices are about 1/2-inch thick. In a large nonstick sautepan over medium to high heat, heat oil. Saute plantains in batches until golden, about 2 minutes on each side. Remove fried plantains to paper towels to drain and sprinkle with salt, if desired. Chop cooled plantains into ?-inch dice and add to bean mixture. Serve with Tostones (see recipe below)
• TOSTONES: Cut ends off plantains and peel. Cut plantains so that resulting slices are 1-inch round pieces. In a large nonstick sautepan over medium to high heat, heat about 1/2-inch oil. Fry plantains in batches until golden and softened, about 2 minutes on each side. Remove from sautepan and drain. Flatten cooked plantain pieces by pressing with heavy sautepan, until they are about 1/4-inch thick. Briefly dip in a bowl of warm salted water and drain. Return flattened plantains to hot oil and fry again, in batches, until golden, about 3 minutes on each side. Drain on paper towels and sprinkle with salt. Serve with Sweet Plantain Salsa (see recipe above Yield: about 3 dozen tostones.)

Steps:

• To make the mojo de ajo, in a small saucepan over medium-low heat, combine the garlic, olive oil and the 1/2 teaspoons salt, stir to mix and cook, stirring occasionally, until the mixture is barely simmering. Reduce the heat to very low and cook at a very gentle simmer, stirring occasionally, until the garlic is lightly golden (the color of light brown sugar), about 30 minutes. (The slower the cooking, the sweeter the garlic.).
• Add the lime juice and simmer, stirring, until most of the juice has evaporated or has been absorbed into the garlic, about 5 minutes. Stir in the chilies, taste and adjust the seasonings with salt. Keep the pan over low heat so the garlic will be warm when the shrimp are ready.
• In a large nonstick fry pan over medium-high heat, spoon 1 1/2 Tbs. of the oil (but not any garlic) from the mojo. Add half the shrimp to the pan, season with salt, and stir gently and continuously until the shrimp are just cooked through, 3 to 4 minutes. Stir in half the cilantro. Scoop the shrimp into a deep serving platter and repeat with another 1 1/2 Tbs. of the oil and the remaining shrimp and cilantro. When all of the shrimp are cooked, use a slotted spoon to scoop out the warm bits of garlic and chilies from the mojo pan and scatter them over the shrimp. Serve immediately with the lime wedges alongside to squeeze over the shrimp. (You may have as much as 1/3 cup of the oil left over. Reserve for another use.) Serves 6.

Steps:

• In a skillet, heat the olive oil over medium heat.
• Add the garlic, and fry it, stirring with a wooden spoon, for 2 to 3 minutes, until it is golden.
• Take care the garlic does not burn.
• Add the bread, and turn it several times so that it absorbs the oil.
• Sprinkle it with the paprika, and toss well.
• Add the water or broth, and cook for 10 to 15 minutes, stirring, until the soup is heated through and well blended and the bread has absorbed much of the liquid.
• Season to taste with salt and, if you like, the pepper flakes.
• Just before serving the soup, crack the eggs, and slide them onto the surface of the soup, taking care not to break the yolks.
• Let the eggs cook for 1 to 2 minutes, until they are set.
• Serve the soup by spooning it gently into shallow bowls, allowing 1 egg per serving.

Steps:

• First, prepare the Mojo de Ajo:.
• Chop the garlic by hand or in the food processor until the garlic bits are about an 1/8" in size--about 1/2 cup of chopped garlic.
• Place the garlic in small saucepan, measure in the oil and about 1/2 teaspoon of salt and set over medium low heat.
• Stir occasionally as the mixture comes BARELY to a simmer (just the hint of movement on the surface of the oil).
• Adjust the heat to the very lowest possible setting and cook, stirring occasionally, until the garlic is a soft, pale golden --about thirty minutes.
• Add the lime and simmer about five minutes, until the juice has evaporated or been absorbed.
• Stir in the chiles, then taste and add additional salt if necessary.
• Keep the pan over the lowest heat so the garlic will be warm when the shrimp are ready.
• Put the lime wedges into a serving bowl and set them out.
• Now, prepare the Shrimp:.
• Set a large, heavy skillet over medium-high heat and spoon about one and a half tablespoons of the oil (but not the garlic) from the mojo.
• Add half the shrimp to the skillet, sprinkle with salt, and stir gently and continuously until the shrimp are just cooked through (3 to 4 minutes).
• Add half the cilantro (if you're using it)and scoop the shrimp onto a warm, deep serving platter.
• Repeat with another one and a half tablespoons of the oil and the rest of the shrimp and cilantro.
• Now, finish the dish:.
• When all the shrimp are cooked and placed in the serving platter, use a slotted spoon to scoop out the warm bits of garlic and chiles from the mojo pan and scatter them over the shrimp.
• Serve with the lime wedges to, as Mr. Bayless says, add sparkle.
• Note: The Mojo de Ajo will keep in the fridge for a couple of weeks--the oil will become solid but will liquefy again at room temperature--warm it slowly before using.
• Note 2: For the best texture, cook the shrimp immediately before serving, but, you can cook them an hour or so ahead, douse them with the garlic and serve at room temperature.