FoodReference.com Logo

FoodReference.com   (Since 1999)

RECIPE SECTION (over 10,000 recipes)

Home       Food Articles       Food Trivia       Today in Food History       Recipes       Cooking Tips       Videos       Food Quotes       Who's Who       Food Trivia Quizzes       Crosswords       Food Poems       Food Posters       Cookbooks       Recipe Contests       Magazines       Cooking Schools       Gourmet Tours       Food Festivals

You are here > Home > Recipes

Appetizer RecipesVegetable Appetizers pg 2 >  Plantain, Roasted with Garlic Sauce

 

CULINARY SCHOOLS and
COOKING CLASSES

From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees -  Associates, Bachelors & Masters
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide

 

Chef with red wine glass

Roasted Plantain Pieces With Roasted Garlic-Lime Dipping Sauce

Vegan Soul Kitchen
by Bryant Terry
Soundtrack:
"Justicia" by Eddie Palmieri from Fania Live 03 from San Francisco DJ Sake One
When I first tested the recipe, the plantains I used were slightly yellow—almost green—and reminded me of the flavor of tostones (twice-fried plantains found in Latin American cuisine). So I decided that I would pair them with garlic dipping sauce to make a tasty appetizer. According to Raul Musibay, Cuban cookbook author and cofounder of icuban.com, tostones can be linked directly to the African continent: "The tradition of the tostone comes from African slaves. In the Congo, the people prepare plantains in the exact same way, even to this day."
Yield: 4 to 6 servings


Roasted Garlic-Lime Dipping Sauce

• All the cloves from one head of roasted garlic *below
• 1/4 cup extra-virgin olive oil
• 1 tablespoon minced cilantro
• 1/4 cup freshly squeezed lime juice
• 1/4 cup water
• 1/4 teaspoon coarse sea salt
• Freshly ground white pepper

Roasted Plantains
• 3 large, slightly ripe yellow plantains, ends cut off, peeled, cut in half lengthwise and cut into 1/2-inch pieces widthwise
• 1 tablespoon extra-virgin olive oil

DIRECTIONS
For the dipping sauce
In an upright blender, combine the roasted garlic, olive oil, cilantro, lime juice, water, and 1/4 teaspoon salt. Puree until creamy.
Season with white pepper and salt to taste.

For the plantains
Preheat oven to 450°F.

In a small bowl, toss the plantains and the olive oil. Transfer to a parchment-lined baking sheet and cook, stirring a few times to ensure even browning, until crisp on the outside and starting to turn golden brown, about 30 minutes.

Transfer the plantain pieces to a serving platter and scatter them around the dipping sauce. Have toothpicks handy for easy dipping.

*Roasting Garlic
Preheat your oven to 325°F, cut off just enough of the head of a garlic bulb to expose the garlic cloves, transfer to aluminum foil cutside up, and drizzle with extra-virgin olive oil. Wrap the foil tightly, place in a baking receptacle to catch any drippings, and bake until the garlic is tender, about 1 hour.

 

 

                    RELATED RECIPES

   Vegetable Appetizers pg 2       Garbanzo Tabbouleh       Glazed Edamame Beans       Green Beans with Basil Dip       Grape Leaves, Lemony Stuffed       Grape Leaves, Stuffed       Grape Leaves, Stuffed (Dolmathes)       Grape Leaves, Stuffed (Yaprak)       Grilled Roasted Garlic       Italian Rice Fritters       Jalapenos, Baked Jalapeno Poppers       Jalapenos, Grilled Pepper Poppers       Jalapeno Poppers (Gluten Free)       Lentils & Rice       Matbucha       Mung Bean Dumplings In Ginger Sauce       MUSHROOM APPETIZERS >>>       Okra, Stuffed with Coriander       Okra Fritters       ONION APPETIZERS >>>       Pig Skins       Plantain, Roasted with Garlic Sauce       Poblano Chiles, 3 Cheese Stuffed       Potatoes, Baked Pomme Frites       Potato & Carmelized Onion Tarts       Potato, Cheddar Skins & Garlic Dip       Potato and Cheese Roll       Potato Latkes       Potato, Mini Latkes w/Pear Chutney       Potato, Mushroom & Dried Plum Torta       Potato Pancakes, Bacon & Chive       Potato Pancakes, Korean       Potato Party Pancakes       Potato Planks, Grilled       Potato Skewers, Rosemary       Potato Skins w/Sun Dried Tomatoes       Potato, Spiced Potato Dumplings       Potato Walnut Cakes       Pumpkin, Cored Pumpkin       Pumpkin Fritters, South African       Pumpkin Ravioli  
Home       About & Contact Info       Recipes Index       Kitchen Tips       Cooking Contests       Other Links

Please feel free to link to any pages of FoodReference.com from your website.

For permission to use any of this content please E-mail: james@foodreference.com

All contents are copyright © 1990 - 2014 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.

You may copy and use portions of this website for non-commercial, personal use only.

Any other use of these materials without prior written authorization is not very nice and violates the copyright.

Please take the time to request permission.

 

 

 

 

 

FOOD VIDEO SECTION
Recipe Videos, BBQ & Grilling, Food Safety, Food Science, Food Festivals, Beverages, Vintage Commercials, etc.