PATACONES -made with green plantains - if they have gotten yellow & spotty, they will not stand up to this treatment! Heat about an inch depth grapeseed or peanut oil in a deep skillet. Slice 4-5 green plantains into about 1 1/2" chunks, and then remove the peel. Fry the plantain chunks until lightly golden, drain on paper towels. When a bit cooler, take a heavy pot and squash the plantains flat (they look like "large paws" - patacones -) and dip them (do not soak them!) into a bowl of salted water (about 2c. water and a tbs. or so of sea salt) then carefully place them in the hot oil and fry again until crispy brown! Top patacones with guacamole and fresh salsa, or a garlic/mayonaise combination- they are a great alternative to chips and crackers. Best when eaten hot!!
Robbin Roshi Rose talks about knitting, singing and building musical community,the urgency of ethical politics, food - of course!- and life after the nest is emptied.
Comments
It would have been very scary to elect someone who cannont name all the countries that are in N. America or that thinks that Africa is a country! Yikes!