Mofongo
Mofongo (Puerto Rico)
3 light green plantains
Vegetable or peanut oil (for frying)
4 garlic cloves, peeled
2 tablespoons olive oil
4 ounces chicharrones (cracklings)
Salt (optional)
Chopped fresh cilantro or parsley
Peel plantains by slicing off the ends and cutting 3 or 4 lengthwise slits through the peel. Soak in cold water for 10 minutes, and pull of the skin in strips. Cut crosswise into 1/2-inch slices, cutting at an angle so the slices have an oval shape. Saut
Caribbean Honey-Spiced Chicken With Mango
Caribbean Honey-Spiced Chicken with Mango
1/4 cup honey
1/4 cup fresh lemon juice
2 teaspoons freshly grated lemon peel
1 ripe mango, peeled and diced
1 small onion, peeled and quartered
2 fresh jalape
Fig Fritters
Bunuelos de Higos (Fig Fritters)
Yield: 24
24 firm ripe figs
2 eggs, separated
5/8 cup milk
1 tbsp oil
1 pinch salt
Grated lemon rind
4 1/2 ozs flour
1 tbsp granulated sugar
Oil for frying
Wash & dry the figs
If they are large, halve or quarter them
In a bowl beat the egg yolks with the milk, oil, salt & lemon rind
Stir in the flour & sugar & combine well
Refrigerate the batter for 2 hrs
Beat the egg whites until stiff & fold them into the batter
Dip the figs into the batter & fry them in deep, hot oil until golden brown
Drain briefly on paper or paper towels & sprinkle with sugar
NOTE: Apricots, bananas & other fruit can be prepared in the same way