Tostones (fried plantains) with Creamy Garlic Cilantro Dip for a Virtual Baby Shower

I am so excited to be bringing you this recipe today, because it was made for a very special friend, Krystal, from Mrs. Regueiro's Plate. Krystal is a fellow Gleek, and the inspiration behind my Glee Cupcakes series. Today, I'm participating in a virtual baby shower for Krystal, who is expecting her first little one (appropriately nicknamed "Cookie") with her husband, Eric, in just 2 short months! As a tribute to their heritage, all the recipes for this baby shower will be inspired by the Filipino or Cuban cultures. I've been dying to make fried plantains, or tostones, since I discovered them during my brief stint at Columbia University. I spent one fabulous semester of graduate school up in Washington Heights, where a local restaurant, El Malecon, serves up the best chicken (and fried plantains) around. Krystal's baby shower finally gave me the occasion that I needed to take the plunge and try to make them at home.

These crisp fried plantains are a treat in and of themselves, but when paired with a cool, tangy, creamy dip - they are out of this world!

Tostones (fried plantains) with Creamy Garlic Cilantro Dip

Source: Adapted from GoodVeg
Yield: Serves 2-4 as appetizers
Preparation time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes

Ingredients

• 2 green plantains
• 1-4 cups canola or safflower oil
• sea salt
• 4-5 cloves roasted garlic
• 1 cup sour cream or plain low fat greek yogurt
• 1/2 cup fresh cilantro, roughly chopped
• juice of one lime
• 1 green onion, roughly chopped
• pinch salt
• pinch fresh cracked pepper

Instructions

1. To make the garlic dip: Add roasted garlic, sour cream/greek yogurt, cilantro, green onions, and lime juice to a food processor or blender. Process until well blended. Add salt and pepper to taste. Chill until tostones are ready.
2. To peel the plantains: Start by running a paring knife 3-4 times along the length of the plantain, only going deep enough to slice the thick skin. Peel away the skin of the plantains.
3. Slice the plantains, on the bias, about 1/4 inch thick.  Place slices in a bowl of lightly salted water to prevent browning before cooking.
4. Heat 1 to 4 cups oil (depending on the size of your cooking vessel) in a large pan over medium high heat (oil should reach 350-375 degrees F). Dry the plantains and carefully add to the hot oil, making sure not to crowd the pan. Fry the plantains 2-4 minutes on each side, then remove to a plate lined with paper towel.
5. Carefully press the plantains between two sheets of wax paper, using a tortilla press, or the bottom of a large glass. Fry the smashed plantains another 1-2 minutes in the hot oil.
6. Sprinkle with sea salt, and enjoy!

Guacamole

Along with pico de gallo and fresh tomatillo salsa (which I hope to share someday!), this is another favorite recipe to come from my husband's family. It's so easy to throw together, and with avocados on sale for $1 each the past few weeks, we've been enjoying it every weekend. There are several schools of thought when it comes to what belongs in guacamole, but I definitely love the simplistic approach of this recipe from my husband's aunt, Ethel.

Creamy avocados in harmony with lime and cilantro make this a perfect snack for your next party, or any day!

Guacamole

Source: Tia Ethel
Yield: About 2 cups
Preparation time: 10 minutes

Ingredients

• 4 avocados
• 2 limes
• 3/4 cup fresh cilantro
• 1/4 teaspoon garlic powder (optional)
• pinch salt, to taste

Instructions

1. Add the flesh from the avocados to a large bowl or food processor. Set aside one or two of the pits; we'll add them back at the end to keep the guacamole from browning.
2. Add juice of 2 limes, cilantro, garlic powder (if using), and a pinch of salt to the bowl.
3. Blend with an immersion blender or process in the food processor, until well blended and no large pieces of avocado are visible.
4. Check for taste; add more salt and blend again if needed. I like to taste the guacamole using the chips that it will be served with, since those are often salty on their own.
5. Add reserved avocado pits and push them into the guacamole.  Serve immediately, or cover tightly with plastic wrap pressed against the guacamole and chill in the refrigerator until serving. (I prefer it slightly chilled, so I like to do this.)

Baked Buffalo Wings

When I was first getting to know my (now) husband, I was relieved to discover there would never be a sports team rivalry in our house. The only sport he (mildly) cares for is football, and his favorite team is ::snicker:: the 49ers. I'm not a huge sports fan myself, but I'll watch baseball if the Red Sox are playing, football if the Patriots are playing, hockey if the Bruins are playing, and basketball if the Celtics are playing (maybe).

I never dreamed we'd have such an interesting day in our house, as the day of the AFC/NFC championship games. I eagerly watched as much as I could of both games (working around our son's naps and bedtime). First - the Pats win. And down to the last few minutes, the 49ers could have pulled off a victory, too. I was a little sad at the loss, because that would have made for a really exciting Superbowl in our house!

I wanted to make buffalo wings for this day of football. I've used Alton's method/recipe before, but when I finally got around to trying that sauce, I was underwhelmed. So this time I went off in search of a new recipe, and this one caught my eye. I decided to give this new method a try, as well, as it looked a little easier and I liked the idea of baking the wings for a few minutes with the sauce on them.

We loved this spicy and slightly sweet sauce for buffalo wings. These baked wings aren't as crisp as fried ones, but I actually prefer them! To turn up the heat, increase the cayenne in the coating, or spike the sauce with some Tabasco or other favorite hot sauce.

Baked Buffalo Wings

Source: Slightly adapted from Lana's Cooking
Yield: Serves 2-3
Preparation time: 20 minutes
Inactive time: 1 hour
Cook time: 1 hour
Total time: 2 hours, 20 minutes

Ingredients

• 3/4 cup flour
• 1/2 teaspoon cayenne powder, or more to taste
• 1/2 teaspoon garlic powder
• 1 teaspoon salt, divided
• 20 chicken drummettes
• 1/4 cup butter, melted
• 3/4 cup Frank's, or your favorite hot sauce
• 2 tablespoons honey
• 2 tablespoons soy sauce

Instructions

1. Prepare a large baking sheet by lining with foil. Spray a cooling rack generously with cooking spray and place in the baking sheet.
2. Add flour, cayenne powder, garlic powder, and 1/2 teaspoon of salt to a large ziploc bag. Seal the bag and shake to mix ingredients together.
3. Dry the drummettes well with paper towels, then toss in the ziploc bag until well coated, about 5 at a time. Shake off the excess flour and place on prepared rack.
4. Place the wings in the refrigerator, uncovered, for at least one hour.
5. Preheat the oven to 400 degrees.
6. Bake wings for 25 minutes, turn each wing over, then bake an additional 25 minutes.
7. Meanwhile, whisk together the melted butter, hot sauce, honey, soy sauce and remaining ½ teaspoon of salt in a small bowl.
8. Remove the wings from the oven and dip them 3 or 4 at a time in the sauce mixture.
9. Place the coated wings back on the pan, return the pan to the oven and cook for an additional 6-7 minutes.
10. Remove from the oven, place on a serving dish and drizzle remaining sauce over wings.

Jalapeno Poppers

Peppers, of any kind, are just not my thing. It just so happens that I married a man who grew up eating hot chili peppers off the vine. I have slowly learned to adapt my cooking so his taste buds are still happy (without killing mine in the process!). I have also challenged him to try meals that are not blazing hot, hoping he will realize that there are other flavors out there to be enjoyed! I do think I have been moderately successful in this venture. ;-)



This recipe was from the February newsletter of Clean Eating magazine (which you can sign up to receive free by e-mail through their website). Knowing I'd have no interest in them myself, I thought my husband would enjoy them and decided to give them a whirl.



Curiosity killed the cat here, and I couldn't resist trying one when he said how good they were. Much to my surprise, I thought it was really good and reached back for another one! Is there hope for me, yet?

Jalapeno Poppers
Source: Slightly adapted from Clean Eating Magazine
Yield: 40 poppers

20 medium jalapeño peppers 1 cup spelt flour or whole-wheat flour 1 cup cornmeal, finely ground 1 tsp baking powder 1 tsp sea salt 1 tsp chile powder 1/2 tsp ground coriander 3/4 cup greek yogurt) 1/4 cup egg whites 3 tbsp raw honey 1/3 cup cilantro sprigs, chopped 3 green onions, thinly sliced (about 1/3 cup) 1 1/4 cup shredded low-fat cheddar cheese, divided 1/3 cup greek yogurt or low-fat sour cream (optional) 1/3 cup all-natural jarred salsa (optional) INSTRUCTIONS: 1.  Preheat oven to 400°F.  2. Cut stem end off each jalapeño and discard. Cut peppers in half lengthwise and, using a small paring knife or a teaspoon, carefully cut or scoop out seeds and discard. Place peppers cut-side-up on a parchment-lined baking sheet; set aside. 3. In a medium-size bowl, whisk together flour, cornmeal, baking powder, salt, chile powder and coriander; set aside. 4. In a separate bowl, whisk together yogurt, egg whites and honey. Add yogurt mixture, plus cilantro, green onions and 1 cup cheese to dry ingredients and mix well until just combined. 5. Spoon about 2 tsp mixture into the center of each jalapeño half. Smooth tops of mixture and place jalapeños back onto baking sheet, filling-side-up. 6. Place tray into oven and bake for 10 minutes. Remove from oven, sprinkle stuffed jalapeños with remaining 1/4 cup cheese and continue to bake for 2 more minutes or until top is golden brown and cheese is melted. Let cool at room temperature for 5 minutes before serving. Arrange on a platter and serve immediately with sour cream and salsa for dipping, if desired. Nutrients per 2 poppers (2 stuffed jalapeño halves): Calories: 82, Total Fat: 1.5 g, Sat. Fat: 0.5 g, Carbs: 13 g, Fiber: 2 g, Sugars: 4 g, Protein: 4 g, Sodium: 171 mg, Cholesterol: 3.5 mg

Pico de Gallo

Every once in a while, my husband comes out with a gem from his childhood. Last weekend, he said he wanted to make this fresh salsa that his mom made when he was growing up.  He gave me the ingredients he would need so I could get them at the store - and it sounded like a pico de gallo to me.  I was super excited because I love pico de gallo and anything his mom makes is awesome, so I knew it would be good.  After the first bite, I told him he was absolutely making this every weekend, from now on.  It's absolutely fantastic - and even better the next day!

Pico de Gallo

• 5 plum tomatoes, diced
  
• 1 12-oz can of pickled jalapenos, diced (seed them if you don't want it too spicy)
• 1 to 1.5 cups fresh cilantro, chopped
• 1/2 of a large red onion, diced fine
• 1 to 2 avocados
• juice of 4 limes

Combine all ingredients except avocado and lime juice in a large bowl and refrigerate at least one hour. Dice avocado(s) and add to the bowl, along with the lime juice. Toss together and let sit for 15 minutes. Serve with tortilla chips.

BB: Tomato and Goat Cheese Tarts

The next Barefoot Bloggers for March was Tomato and Goat Cheese Tarts. This sounded like something we would love - and I was right! It's a great appetizer! I followed some fellow BBs and cut the puff pastry in squares. I, too, think it's a sin to waste puff pastry like that!

Tomato and Goat Cheese Tarts
Source: Ina Garten, Back to Basics, on pages 92-93
Chosen by Anne of Anne Strawberry

1 package (17.3 ounces/2 sheets) puff pastry, defrosted
Good olive oil
4 cups thinly sliced yellow onions (2 large onions)
3 large garlic cloves, cut into thin slivers
Kosher salt and freshly ground black pepper
3 tablespoons dry white wine
2 teaspoons minced fresh thyme leaves
4 tablespoons freshly grated Parmesan, plus 2 ounces shaved with a vegetable peeler
4 ounces garlic-and-herb goat cheese (recommended: Montrachet)
1 large tomato, cut into 4 (1/4-inch-thick) slices
3 tablespoons julienned basil leaves

Directions

Unfold a sheet of puff pastry on a lightly floured surface and roll it lightly to an 11 by 11-inch square. Using a 6-inch wide saucer or other round object as a guide, cut 2 circles from the sheet of puff pastry, discarding the scraps. Repeat with the second pastry sheet to make 4 circles in all. Place the pastry circles on 2 sheet pans lined with parchment paper and refrigerate until ready to use.

Preheat the oven to 425 degrees F.

Heat 3 tablespoons of olive oil in a large skillet over medium to low heat and add the onions and garlic. Saute for 15 to 20 minutes, stirring frequently, until the onions are limp and there is almost no moisture remaining in the skillet. Add 1/2 teaspoon salt, 1/4 teaspoon pepper, the wine, and thyme and continue to cook for another 10 minutes, until the onions are lightly browned. Remove from the heat.

Using a sharp paring knife, score a 1/4-inch-wide border around each pastry circle. Prick the pastry inside the score lines with the tines of a fork and sprinkle a tablespoon of grated Parmesan on each round, staying inside the scored border.

Place 1/4 of the onion mixture on each circle, again staying within the scored edge. Crumble 1 ounce of goat cheese on top of the onions. Place a slice of tomato in the center of each tart. Brush the tomato lightly with olive oil and sprinkle with basil, salt, and pepper. Finally, scatter 4 or 5 shards of Parmesan on each tart.

Bake for 20 to 25 minutes, until the pastry is golden brown. The bottom sheet pan may need an extra few minutes in the oven. Serve hot or warm.

BB: Smoked Salmon Spread

This was SUPER easy and delicious! I tried a bit before adding the salmon, as I don't like salmon. I thought it was great, even without, and my husband (who loves salmon) polished off the rest. I served it with sourdough bread (another favorite of his).
Smoked Salmon Spread
from Barefoot Contessa Family Style, page 35
Chosen by Ashley of The Spicy Skillet

~8 ounces cream cheese, at room temperature
~1/2 cup sour cream
~1 tablespoon freshly squeezed lemon juice
~1 tablespoon minced fresh dill (I used dried)
~1 teaspoon prepared horseradish, drained (I used horseradish mustard)
~1/2 teaspoon kosher salt
~1/4 teaspoon freshly ground black pepper
~1/4 pound (4 ounces) smoked salmon, minced

Cream the cheese in an electric mixer fitted with a paddle attachment until just smooth. Add the sour cream, lemon juice, dill, horseradish, salt, and pepper, and mix. Add the smoked salmon and mix well. Chill and serve with crudites or crackers.

WC Platinum Chef Challenge, Round 2!

So it's time for round 2 of the What's Cooking Platinum Chef Challenge (currently hosted by Bensbabe823 at Cara's Cravings). The ingredients this time around are corn, cheese, pepper, blueberries, and citrus. I had lots of ideas on how to use them spread across two dishes, but ultimately ended up putting them all in one: an appetizer. In the spirit of Aunt Sandy, I also am presenting a cocktail.

So, first things first: Blueberry Martini. This wonderful martini mix is courtesy of Stirrings. Initially, my local liquor store did not carry the blueberry mix, but I asked for it and a week later they had a shelf stocked. :-)

• 2 parts Stirrings Wild Blueberry Martini mix
• 1 part citrus vodka (I used Skyy Limon)
• 3-4 blueberries (frozen ones sink, fresh ones float....I like sinking better)

Combine mix and vodka on ice; shake. Pour over blueberries in chilled martini glass.


Ok, onto the food! I've been wanting to make something with wontons, so I decided to make a mexican style filling and include the blueberries to give a sweetness that would balance the onion and pepper.

Sweet and Spicy Wontons

• one can (11oz) corn
• 2/3 cup blueberries (I used fresh and halved them)
• 2 jalapeno peppers, seeded and diced
• 1/2 cup white onion, diced
• juice of one lemon
• 1 tbsp fresh chopped cilantro
• 1 tbsp fresh chopped parsley
• 1-2 cups 4 cheese mexican blend (I wanted them to be cheesy, so I mixed some in the filling, then added some on top just before closing the wontons.)
• approx 30 wonton wraps

Preheat oven to 400 degrees F. Combine all ingredients (except wonton wraps) in bowl. Drop spoonfuls of mixture in center of wonton wrap. Sprinkle extra cheese if desired. Dot edge of wrap with water, fold up to seal into a pocket. Place on baking sheet lined with non-stick foil (or parchment or cooking spray).

Here are mine, ready for the oven:
Bake wontons at 400 degrees F for approx. 10 -12 minutes, until wontons are crisp.
Here is the finished product! My fiance actually was brave enough to try my creation after I made a small first batch. His response was that I should make more :-)