Lady Gaga songs as I made my way through the garden paths.
Walking back home I made a point to stop by at least one of the many Ecuadorean food vendor carts located on the eastern edge of the park.
Featured on the grill of Mi Pequeno Turruno were sweet potato croquets served with a salad. My second selection was something I had never seen or tried before- baked sweet plantains stuffed with mozzarella cheese, a combination that proved inspired: sweet, salty, mushy, yummy. Delish to everything!
sweet potato croquette
I came home and made my own version of the hot sauce with onions, garlic, lime juice and jalapenos.
I was able to find a recipe for the plantains online- a straight forward preparation as I suspected.
I am not sure what one drinks with this dish. Maybe something comes to mind Amanda?
These recipes are from the web site The Cooking Adventures of Chef Paz
4 jalapenos, seeds removed
1/2 bunch of cilantro (stems and leaves)
1/2 cup of water
3 garlic cloves
Juice from 1/2 lime or lemon
3 Tbs finely chopped white onion (scallions can also be used)
Put all ingredients in food processor and blend.
Sweet Baked Plantain with Cheese
6 ripe plantains, whole
1-2 Tbs melted butter or oil, use as little as you want
6 thick slices of mozzarella
Pre-heat oven to 400 F
Peel the plantains, place them on a baking sheet and rub them with butter or oil.
Bake the plantains for 30 minutes, then turn each one and bake for another 15 - 20 minutes or until golden on both sides.
Remove the plantains from the oven, made a horizontal slit on the middle of each plantain, and stuff them with cheese slices
In a few minutes the cheese will have melted, serve immediately, with or without hot sauce.
Well, yes. This is a bit tough. But as in relationships - "there is someone for everyone" - so it is with food. At least in my mind. There is a libation out there for all things edible, and I am on an endless quest to find the best partners. I guess you could call me the "yenta" of food and beverage.
The sweet potato croquette and salad could certainly be a meal in and of itself. But I see the stuffed plantain as something "fun" served at a party. Therefore, I wouldn't pair something specifically with that dish. I would pour something that is just very versatile in general. As it is Spring, and I am in a "warm weather" frame of mind, my taste buds are affected greatly, and what I crave has changed with the weather. I am now in a Sangria state of mind, and I would highly recommend this chilled delight as an accompaniment to the wonderful recipes with which Deb has provided us. Red or white would work fine.
I originally discovered my latest favorite white Sangria recipe from Fine Cooking magazine. It is irresistable! Be careful though, it is so utterly refreshing and wonderful that it goes down incredibly easy! I think it would be marvelous next to the stuffed plantain topped with the hot sauce. And the abundance of fruit in the Sangria would serve perfectly to quell the heat from the jalapenos.
For white Sangria, I typically use an inexpensive, fruity Spanish wine (the same holds true for red). Many times I'll use an Albarino. The particular recipe I like is a Peach/Pear Sangria. Start off by peeling and dicing a variety of pears and peaches. Then, take 1 bottle of white wine, add 2 cups pear nectar, 1 tablespoon of simple syrup, 1/4 cup of gin, 3 tablespoons of triple sec and the fruit. I usually put it in the refridgerator for about 4 hours to let the fruit absorb the sangria a bit. I typically do not add ice to the pitcher, but rather chill it in the fridge. I prefer to add the ice to the cups. That way, the Sangria does not get too watery, especially if it is outside in the sun.
This Sangria is wonderful and easy, and I highly recommend it! Especially with stuffed plantains and Ecuadorian hot sauce!