Thursday, April 8, 2010

What we ate Saturday...

at the Puerto Rican restaurant in Q-Mart. It was all delicious. So much for the healthy, organic diet...
Chicken Empanada















Bisteca, Yellow Rice with Pigeon Peas, Pink Beans












Pastelon de Platano Maduro, Yellow Rice with Pigeon Peas, Pink Beans













Pastelon de Platanos Maduros



Pastelon is a Puerto Rican dish. Picture a lasagna, but instead of noodles for the separating layers, you use plantains. It's SO good! There are many variations. Plus, there are a lot of common additions to Pastelon - like capers, olives or raisins, if you desire.
1½ hours | 30 min prep
SERVES 6 -8
  1. Heat dash of oil, sofrito, Sazon, onion and garlic on medium heat until well sauteed.
  2. Add ground beef and tomato sauce and stir until well cooked, but not dry.
  3. Drain any grease.
  4. Make sure ground beef is well ground (that it has no chunks).
  5. Add cheese to picadillo (ground beef), if using, it helps to bind the meat together.
  6. Peel and slice plantains lengthwise.
  7. If the plantains are large, you'll probably get about three-four lengths per plantain.
  8. Saute plantain slices in medium-hot oil for a few mintues, flipping halfway through cooking.
  9. Set slices on paper toweled tray or use a brown garbage bag, and allow the oil to be absorbed; and pat dry.
  10. Layer plantains along bottom of greased 9x9 pan.
  11. Pour two eggs, beaten, over bottom layer.
  12. Top with ground beef layer.
  13. Repeat plantain and beef layers, making sure the plantain layer is the top.
  14. Optional cheese layer on top.
  15. Cook in 350ºF oven for about 35 minutes, making sure eggs are cooked and not watery.

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