Tostones; or Fried Plantains

Serves Two

• 1 ripe plantain, cut on the bias into ¼" slices
  
• Kosher salt
  
• Canola Oil
  

Soak plantains in heavily salted water for half an hour. Remove from water and drain/dry on paper towels.

Warm oil in the smallest pan you have that will also accommodate the plantains. Warm oil to 350 degrees. Fry plantains in oil for 4 minutes. Remove to a plate with paper towels to absorb any excess oil. Do not let sit long. Using a clean glass, smash each of the plantains. Sprinkle the plantains liberally with salt and serve immediately (if you let them sit, they will taste like cardboard).

Serve alone or with your sauce of choice—guacamole, tamarind chutney, mojo sauce, red pepper sauce, ketchup (?)

Good as a side for any main dish of Latin extraction

Puerto Rican Shrimp Mofongo

Puerto Rican Shrimp Mofongo

Serves 2

• 2 ripe plantains, peeled and sliced into 1" slices
  
• Oil for frying (mild-tasting, like canola oil)
  
• 4 cloves garlic, minced.
  
• To mince, thinly slice garlic, liberally sprinkle kosher salt over garlic slices. Mash garlic and salt with the broad side of a chefs knife. Then use chef's knife to mince. Continue mincing and smashing till you achieve a paste. Try to mince more than smash, as you will lose some of the oil into the cutting surface when smashing.
  
• 3/4-1 pound shrimp, peeled and deveined. 1" will yield almost equal parts plantains and shrimp. This portion is filling, but will not overfill you.
  
• 2-4 T butter
  
• 1 cup warm chicken broth (from Boullion cube is fine)
  
• 1/2 avocado diced (1/4 avocado/serving)
  
• 2-4 T minced cilantro

1. Peel and slice plantains. Place in heavily salted water and let soak for 15 minutes. Remove from water and place on paper towels to drain.
   
2. Heat oil to 350 degrees. 1" of oil should be sufficient to cover plantains. Use as small a pan as possible, to avoid wasting oil
3. Fry plantains for 4" turning occasionally if not cooking evenly.
   
4. Remove plantains from oil and allow to drain on paper towels.
   
5. Place plantains in a bowl and mash with a pint glass (or similar)
6. Mix in 1/3 of minced garlic. Cover to keep warm.
   
7. Melt butter in a saute pan.
   
8. Add remainder of garlic, and saute briefly.
   
9. Add shrimp and saute until done--1-2 minutes, or until opaque
   
10. Add additional butter if garlic begins to brown, or if you prefer a richer mofongo.
    
11. Mix shrimp and garlic into plantain mixture. Use a rubber spatula to get all garlic and butter from pan. If you are worried that it has too much garlic, add shrimp, and leave some garlic in pan. Mix shrimp and plantains, taste, and add remaining garlic to taste.
    
12. Add salt to taste
    

Serve in a deep, well-insulated crock-style bowl to conserve heat. Push mofongo into bowl so that it is fairly tightly packed within the bowl.

Serve with avocado and cilantro. Sprinkle cilantro over top, and place remainder on the side. Be sure to put salt on the table, in case more salt is necessary.