For those of you uninitiated in fried plantains you’re really missing something. A plantain is that fruit you see in the grocery that looks like a really big, green, banana. This is a high starch plant and tastes horrible raw. Think of it more like a potato.
As for cooking difficulty, if you can handle hash browns, you can handle making these. They are really best fresh, much like French fries. Try them with any Caribbean dish or BBQ.
What exactly is tapas. From Wikipedia:
Tapas (IPA: [ˈtaˌpas]) is the name of a wide variety of appetizers, or snacks, in Spanish cuisine. They may be cold (such as mixed olives and cheese) or warm (such as puntillitas, which are battered, fried baby squid).
In North America and the United Kingdom, tapas have evolved into an entire cuisine. In these countries, patrons of tapas restaurants can order many different tapas and combine them to make a full meal.
The serving of tapas is designed to encourage conversation because people are not so focused upon eating an entire meal that is set before them. Also, in some countries it is customary for diners to stand and move about while eating tapas.
For me they mean really flavorful appetizers made with great ingredients that are meant to be a shared experience.
When making tapas at home keep it simple. Make one dish that you have to cook, two if you have a lot of help, add a great cheese and some wine. Cooking one or two tapas is not difficult. Making ten would be.
These aren’t meant to feed a family of four. However, if your looking to have something interesting to serve with wine, these are exceptional.
My tapas idea here is Mussels with Bacon and Blue Cheese. The marriage between the three main ingredients works amazingly well. As a bonus, this dish is much easier to cook than it might sound. If the need to drink the broth afterward with a spoon hits you, by all means feel free.
Recipe follows.
I saw a recipe for Zucchini Hummus this summer in Clean Eating magazine. It was submitted by Minh Nguyen. At the time, the zucchini in our garden was prolific and I was looking for any way to use it all up. To be honest, I didn’t expect much from this dip, but it turns out to be delicious. I’ve made a few changes from the original, mostly because we love roasted garlic and a little more heat.
To roast your head of garlic, simply cut about a third off the tip (opposite the root end) to expose each clove, drizzle with a bit of oil, wrap in foil, and bake until tender at 400 degrees, for about half an hour. Allow to cool a bit, and then just push the cloves right out of their skins. They will be soft and sweet.
Serve the hummus with raw vegetables or pita chips. We also like to spread it inside a pita and stuff with veggies (like lettuce and sprouts and bell peppers) for a healthy pita sandwich. Its even better sprinkled with a little feta cheese.
To see the recipe, just click here.
The more I have guacamole the more I like it.
Great as a dip?
Check.
Condiment to Mexican dishes?
Check.
Delicious with Caribbean dishes?
Check.
On burgers?
Check.
With eggs?
Check.
Loaded with healthy fats?
Check.
Great texture?
Check.
To me the only limiting factor for guacamole is the quality of the avocados and their price. If you can score some good ones at a good price I say guac away.
This version is about as easy as falling off a log. If you’re practiced with handling avocados, it should take you less than five minutes to make.
Click here to see.
A deviled egg to me is America’s sushi rice. At its base form it is a blank canvas. This is the ultimate co-star just waiting to work with a great leading actor or actress and lift the whole package up. As a bonus, it can work with almost anyone. Too many people leave this co-star all by itself, playing a nice role, but coming across very flat and lacking. I say no more! Come on people give this hard working actor a lead of some sort to work with. You’ll make the poor deviled egg very happy.
My base for the deviled egg (per six egg yolks):
4 tablespoons mayonnaise
1/2 teaspoon dry mustard
1/8 teaspoon salt
Mix thoroughly (I like using the back of a fork)
For my 2009 deviled eggs, I’ve taken inspiration from my go to pizza topping. Again per six eggs:
2 tablespoons pickled jalapenos chopped
2 tablespoons green olives chopped
2 stips of bacon cooked crisp and broken into small pieces.
Mix the jalapenos with the egg mixture. Spoon back into your eggs evenly. Place the green olives on top. Place the bacon on top of the olives. Eat.
Let me know how you like these.
Hard Boiled Eggs
They take less than 20 minutes to prepare, they are portable, inexpensive, delicious, nutritious, and as a blank canvas they can morph into all kinds of delectable dishes.
What more do you want??
The only thing left to say is the best way to prepare them. Every expert touts their favorite way. I went straight to the Incredible Egg site at www.incredibleegg.org, and found these simple instructions:
I’ve done this, and it works. Check in soon for wonderful things to do with these eggs.
