Smoky Plantain Crema Recipes

Steps:

• Preheat oven to 400 degrees F. Place plantain on a baking sheet and roast until skins are black and plantains are soft, remove and let cool. Peel and cut into chunks. Heat maple syrup over medium heat, add the roasted plantain and saute until caramelized. Remove with slotted spoon and place food processor and process until smooth.
• Place potatoes, plantains and vegetable stock in a medium saucepan and cook for 30 minutes. Add the coconut milk and cook for 5 minutes. Place in a food processor and process until smooth. Season with salt and pepper to taste.
• Smoked Chile Crema: 1 cup creme fraiche 2 teaspoons chipotle pepper puree Salt Combine creme fraiche and chipotle puree in a small bowl and season with salt. Assemble: Cilantro leaves Ladle soup into 8 bowls. Drizzle with smoked chile crema and garnish with fried plantains and cilantro leaves.
• Heat oil to 365 degrees F. in a medium skillet.
• Add plantains in batches and cook until golden .
• brown. Remove to a plate lined with paper towels and season with salt.

Steps:

• With a sharp knife, score the skin of the duck breasts in a crisscross fashion. Put them in a large resealable plastic bag and pour in the marinade. Refrigerate overnight, turning the bag occasionally.
• Prepare a medium-hot fire in a grill.
• When the coals are ready, lightly oil the grill rack. Remove the duck from the marinade, allowing the excess to fall away, and place the duck skin side down on the grill. (Be careful, as dripping fat may cause the fire to flare up.) Grill for 6 minutes. Flip the breasts over and grill for an additional 7 or 8 minutes, or until medium-rare in the center. (If the duck begins to brown too much, move it to a cooler part of the grill to finish cooking.) Allow the breasts to rest for a few minutes on a platter.
• Rewarm the crema over low heat and spoon it onto six dinner plates. Cut each duck breast crosswise into thin slices and season with salt and pepper. Lay the duck slices atop the crema and serve.
• Recommended wine: A Malbec from Argentina to go with the tamarind in the barbecue sauce.

Steps:

• Peel and bias-slice plantains or bananas into 1/2-inch thick slices (about 2 cups).
• Melt margarine or butter in a large skillet.
• Add plantains or bananas to melted margarine or butter.
• Heat about 5 minutes for plantains (2 minutes for bananas) or just until warm & tender; gently stirring occasionally.
• Sprinkle with brown sugar. Stir gently until sugar melts.
• Carefully stir in vanilla & cinnamon.
• Sprinkle with nuts.
• Serve immediately with Crema Espesa.
• Crema Espesa:.
• In a small saucepan heat whipping cream over low heat until warm (90 degreesF to 100 degreesF).
• Pour the cream into a small bowl; stir in the buttermilk.
• Cover & let the mixture stand at room temperature for 24 to 30 hours. DO NOT STIR or until the mixture is thickened.
• Store in a covered container in the refrigerator for up to a week.
• Stir before serving.