“Every time I go to a store that has plantains I go crazy and buy way too many, this usually works out fine if the plantains are green because I have more time to use them and can start using them in dishes that are made with green plantains and then as they ripen use them in different ways. However when my plantain shopping spree includes only ripe plantains I have to use them a lot faster, this all started when I bought a bunch of ripe plantains”
Maduros are really popular in nyc at any dominican or puerto rican places- among others. Those are just fried sweet plantains, i thinks there’s some butter or oil and sugar involved too. Never made them myself but i think they’re just fried once or even sautéed like carmelized bananas.
Yes, I think maduro refers to ripe, and fried is how we like tem, ripe or not, but I was wondering about a sweet-savory side, that might be good more than one day. Mashed plaintain
One recipe i found was for a stuffed pepper. "Mofongo reloeno! Probably gonna try that with some of my poblanos.
Monfongo would be perfect! I actually have only had it once- i found a place that made the mofongo to order and was able to ask them for a vegetarian version- but i think it would work great as a stuffing.
Randomly just saw this recipe that uses ripe plantains with black beans and guacamole as a filling for arepas - could be a tasty filling for tacos too
Perfect flavors! That plantian lasagna thingy would be good too!
" Dominicans love their Pastelón de Plátano Maduro (Ripe Plantain Casserole), which is ironic, because apart from politicians, in this country there is nothing that is more maligned than the plantain.
It’s accused, no less, of being partly responsible for our island’s rampant underdevelopment. It is said to block the brain and stop intelligence from flowing, according to some; while others say overindulgence leads to a dazed stupor. And there are even some who go as far as to say that if American children speak English from a young age, it’s thanks to the “conflé” that they eat for breakfast, as opposed to mangú."
Needing to use a yellow plantain again, and I happen to have some smoked jerked pork shoulder, AND the hubs is away, so "fatty meat " is on the menu! I’m thinking mofongo flavors but not sure about the textures.
I am reviewing these suggestions.
ETA; making sweet plantain puree, and serving with the smoked jerk pork shoulder.
I’m busted! I didn’t use a SINGLE recipe, but used Walkerswood bottled jerk on a fancy 4 pound heritage pork shoulder from??? for a few days, then I smoked it a 250 until I really needed to go to bed (maybe 8 hours?) . The ripe plantain was just sliced and seared briefly in store bought ghee. Sum better than parts.