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Cinnamon Mornings and Chocolate Dreams
Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
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 2 Fully ripened Plantains (soft to the touch, and have more black than yellow skin)(4 medium size bananas with firm consistency can be substituted) Vegetable oil for frying Instructions: Slice the plantain (lengthwise or crosswise – your choice) about ½ inch thick (If you choose to prepare lengthwise, you may wish to cut the plaintain in half). Heat vegetable oil in large skillet (teflon is great for this) over medium heat, - it is not necessary for the oil to cover the plaintain, but it should be enough to come halfway up the sides of the plantain slices. Using a spatula, turn the slices over when the sides start to look dark brown. Take a peek at the bottom also. If the heat is too high, they may burn! Plantanos will cook quickly. Remove the slices from the oil when both sides are done, drain on paper towel. Wait for the plaintains to cool slightly before serving. The high sugar content will make them very hot. Serves 4 Notes: Serving Suggestion: Goes great with C9 Spanish Rice or as a side dish with other Puerto Rican favorites Difficulty: 2 (1=easiest :: hardest=5) |
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