Plantains 6/25/09- Carmen

Platanos Rellenos
6 yellow plantains (not green and not brown; the different stages of plantain are very different in flavor; this in between stage is called “pinton”)
1 tblsp. salt
¼ tsp. ground pepper
½ lb. picadillo (halve the recipe below)
2 cups ground Saltine Crackers or bread crumbs, mix in Italian seasoning
2 eggs
oil
Boil the plantains whole, (do not peel) for 15 mins. in salted and peppered water.
Once boiled peel them and mash them. Form them into a mini bowl in your hand and fill with picadillo. Place another plantain cap on top and form into a ball. Make sure all sides are enclosed to avoid leakage of picadillo. =) Dip them in battered eggs and roll into seasoned cracker crumbs. Fry them in hot oil until golden brown. For a beautiful presentation, cut them in halves and dress them with a bit of pimentos on top.
I wish I had taken a picture so you could see the bright colors!

Picadillo
oil
1 lb. ground beef 1/4 cup ham cubed
1 yellow onion finely chopped 1 tsp. salt
1 bell pepper diced 1/8 tsp. ground pepper
1 clove of garlic minced ½ cup tomato sauce
¼ cup medium dry sherry 6-8 pimento stuffed olives cut into halves or thirds
Add jarred pimentos to liking
Saute onions, bell pepper and garlic in oil set aside. Cook ground beef until browned, add ham and all other ingredients. Cook for about 20 mins. on medium-low heat.
(This dish is usually served with white rice and black beans with ripe plantains on the side.)