Platano Frito (Fried Sweet Plantains)

Yeah I was even wondering if I should post this it is super easy and only uses 2 ingredients and common sense.

Fried Sweet Plantains are one of those things alot of cultures eat, alot of countries in the Carribean, Central America, some parts of Mexico (I think Yucatan), even in "Islas Canarias" (Spaniard territory), etc. maybe more but these are the one's Im sure of.

Cubans enjoy it plain just their fried sweet plantains as a side dish. Others like Salvadorians or other Central Americans like to eat their sweet fried plantains with "Sour Cream" or other varieties of "Sour Cream".

I am labeling it as Cuban for navigation on my blog but it could be part of many other cuisines.

Ingredients:
-3 ripe plantains (this is personal preference when it comes to ripeness some people like it to be in the point of ripeness where it is yellow with lots of black markings, other's like me like it to be DEAD RIPE by that I mean BLACK because that is when they are at their sweetest)
-Cooking Oil for deep-frying(canola oil is good for deep-frying it has a high smoke point, is neutral in taste, cheap, and doesn't leave a greasy taste. You may use any other oil with a high smoking point but I suggest this one. It is fairly heart healthy even though it is controversial)


Directions:
-In a pan heat enough oil to pan-fry at medium high heat (not high heat "medium high")

-Cut ends of plantains, make a line cut on the peel and peel off carefully, slice plantains into long oval shapes? Just see the pictures and try to cut it like that.

-Now carefully slide each batch into the pan do not over crowd or it will take longer to cook for 3 minutes on each side until browned (use your judgement), and flip with a fork when you need to turn it and also to take out.
-Place each batch on a large plate with paper towels to soak excess grease.
-Repeat.


NOTE: I do it in a small pan, and pan-fry in small batches because I don't feel like wasting alot of oil, and it makes for easier clean up.

This is not eaten as dessert it is considered part of the meal and consumed like any other side dish along with food.

ALSO IMPORTANT IN MY HOUSE WHEN I MAKE THIS IT IS USUALLY A PLANTAIN PER PERSON, ALSO PLANTAINS TAKE A LONG TIME TO GET RIPE, IF YOU BUY THEM GREEN PREPARE TO WAIT 2 WEEKS SOMETIMES IF THEY ARE YELLOW ALL OVER IT MAY TAKE 1 WEEK, IF YOU BUY THEM RIPE WITH BLACK BLOTCHES MAYBE 3- 7 DAYS OR JUST USE EM ALREADY.

Rabo Encendido Estilo Chino Cubano (Braised Oxtail Cuban-Chinese Style)

My grandma makes the dish called "Rabo Encendido" two different ways. The traditional Cuban way and the other way. The Cuban Chinese way. Today I will show you the Cuban Chinese way.

I know some of you are thinking "What the hell Chinese in Cuban cooking?" well let me give you a little history lesson here check this article on wikipedia that is about Chinese Cubans:

http://en.wikipedia.org/wiki/Chinese_Cuban

Here's my brief little version that is kinda frank, Cuba recieved lots of Chinese immigration at some point in time, even today in Cuba there is a "Barrio Chino" Chinatown. So this recipe is a reflection on chinese influence on Cuban cooking because it has influenced my grandmothers because she braises the oxtail in soy sauce. Other aparrent influences sometimes in Cuban cooking is the "sweet and sour" flavors achieved by some by mixing a combination of raisin, capers, and olives in certain stewed meat dishes like "Fricasee" and some Cubans use it in "Picadillo". Also my grandmother and some Cubans I know will use "Wonton Wrappers" to stuff them with Guava paste and cheese then deep-fry YUM!

Now days thanks to the rotten good for nothing Communist dicatorship on Cuba much of Cuba's Chinese population is gone because they where smart enough to flee from tyranny there are still some Cuban Chinese restaurants in NY area. They don't fuse the cuisine but pair Chinese dishes with Cuban dishes or use Chinese cooking techniques on Cuban food. So without further explanation here is the recipe.

Serves 5 people
Ingredients:
-3 pounds oxtail (it sounds like alot but it is mostly bone also wash it well before using)
-1/4 cup extra-virgin olive oil
-1 small or 1/2 a large green bell pepper minced
-1 whole medium onion chopped minced
-6 cloves of garlic crushed and finely minced (mortar or pestle or garlic press)
-1/2 cup red wine or dry white wine or cooking sherry
-1 cup water
-1 teaspoon ground cumin
-1 teaspoon whole black peppercorns
-2 bay leaf (optional grandma doesn't add it to this one)
-1/4 cup regular soy sauce (or more to taste)

Directions:
(1) Cut some lines to make gap between the firm outer skin because it shrinls and you don't want it to constrict the meat in a wierd way. Without any oil in a large stainless steel pot or dutch oven, heat on really high heat and sear/ brown oxtail (don't season it the soy sauce is very salty later you will use) and set aside
(2)Lower heat to medium and add extra-virgin olive oil, sautee bell pepper and onions until translucent and fragrant about 4 minutes then add garlic until garlic is golden and fragrant about 3 minutes.
(3)Now pour in 1/2 cup red wine and bring to high heat and stir and wait until it boils, now add 1 cup water and stir and wait for it to start boiling. Add cumin, oregano, and bay leaf.
(4)Now carefully arrange oxtail back into a pot. Drizzle carefully (the soy sauce) splashing little by little on each oxtail over the top. DO NOT STIR IT!. Now cover and lower heat to low and let it simmer for about 2 1/2 hours.


(6)Serve with some white rice, pour some of the cooking liquids over rice it's tasty, then serve. You can also have as side dishes some Cuban Black Bean soup on the side and a raw salad dressed in lime, olive oil and salt or instead of a raw salad some fireroasted skinned bell peppers tossed in "Mojo de Ajo"

Please Note: In my house we don't call this dish "Rabo Encendido Estilo Chino Cubano" we just call it "Cola en Salsa Soya" which translated to "Tail in Soy Sauce" even when we make the traditional cuban one we just call it "Cola de Res" which translated to "Beef tail" because everyone in the house knows when my grandmother, me or mother say's "Cola" (tail) we mean we are having either of these dishes.

Potaje de Garbanzos (Garbanzo Stew)

This is a Spaniard dish but some cubans make it to.

It's a rich heavey Chickpea stew.

When eating this you need nothing more than crusty spanish or cuban bread or plain rice to eat it. And also raw salads as side dishes (example sliced cucumber, tomatoes, onion, fire roasted bell pepper with mojo de ajo) or for a more spanish style salad (rommaine lettuce, tomatoe, raw purple onion balsamic vinegar, EXTRA VIRGIN olive oil, pepper and salt)

Its a time consuming stew but its the BEST STEW/ SOUP I HAVE EVER HAD AND IS WAY BETTER THAN ALL THE OTHER TYPES OF SOUP IN MY OPINION!!!!!..

Everything is kinda eyeballed and not really measured just follow ur intstincts hopefully they dont suck.

INGREDIENTS:
-1 lbs about 2 cups dried garbanzos (soaked overnight)
-1 Pound or more of either Pork Shoulder or Beef Stew Meat cut into 1 inch pieces
-2 dry Bay Leafs
-1/2 tsp. dried Oregano
-1 teaspoon ground cumin
-Salt to taste
-Water (enough ot fill a pot)
-1/2 of chopped minced onion
-4-5 garlic cloves minced and crushed
-1/2 Bell Pepper any color minced
-1/4 cup Extra Virgin Olive Oil
-2 cups Calabaza (Japanese, Banana, or Butternut Squash) medium large chunks
-1 whole Napa Cabbage or other type of cabbage (optional but I think you should Nappa Cabbage is the best for this dish I love it but had none so I used regular cabbage)
-2 large Potatoes or 4 medium or 6 small cut in halfs a few only
-2 Spanish Chorizo NOT MEXICAN CHORIZO! (its a dry cured sausage if you cant find it use a hotlink sausage buit it'll be spicy and will not taste as great)
-Saffron threads a few to make yellow or Annatto seed powder, Achiote seed powder, or Bijol (any of the ones mentioned will work to make it yellow)

DIRECTIONS
(1) Soak chickpeas overnight with lots of water and salt. Next day drain and wash 2-3 times.

(2) Bring to a boil add meat cleaned and chopped with salt. Scoop all the scum that floats to top (the brown).

(3) Add 2 bay leafs, oregano, salt to taste. Boil making sure that you have everything submerged about 2 inches for about 40 minutes covered on low heat until chickpeas are tender. Meanwhile chop up everything, prep everything and have all ingredients on hand.
(4) Then when chickpeas are tender together with meat, heat olive oil in a pan on medium heat. Add chorizo slices (with casing removed) and let it render some of it's grease and infuse the oil with it's flavor, now add bell peppers, onions, and garlic finely minced and sautee like 5-7 minutes.

(5) Dump it all into your stew, stir, add cumin, add "bijol" until yellow or saffron. Add potatoes, squash and boil covered for about 15 minutes. Then add Cabbage cut into large segments. If using Napa, just wash it well, and cut into 4 parts like making sure you keep individual leaves in tact, like just long and cut into 4 parts long wise (I don't know how to explain it).Simmer cabbage for 5 minutes and make sure to check if it needs more salt.