When I was researching SINS OF THE FLESH, I wanted to make sure that I gave readers a taste of the characters in a variety of ways, including in the foods that they would eat. Since my research revealed a large Mexican population down the shore as well as in towns like Freehold, it seemed that my mercenary and ex-Army Ranger hero, Mick Carrera, would be Mexican.
And since I love books with foods/chefs (THE PERFECT MIX, SEX AND THE SOUTH BEACH CHICAS and MORE THAN A MISSION), it only seemed right that after Mick’s family had legally immigrated to the United States, they would succeed in their American Dream by opening a Mexican restaurant in one of the shore towns.
But Mexican food is more than tacos and burritos or the Tex-Mex dip recipe I gave you so long ago. I’ve been lucky to visit Mexico City, Tequila and Guadalajara on various occasions and sample the amazing dishes available in those cities (as well as the margaritas!).
But today’s Tuesday Tip comes courtesy of a visit that my daughter paid to a local Mexican restaurant in Philadelphia. She made the dish for us and it was delicious. Plus, it’s simple and incredibly tasty. What could be better? So here is today’s Tuesday Tip Recipe:
- ripe plantains (2) or 2 packages of Goya Frozen Ripe Plantains
- sour cream
- queso fresco
- chopped chives
- 1. Most stores carry plantains, but they must be ripe for this recipe. That means they should have a deep yellow/spotted black outer skin so they will be sweet. Getting them perfectly ripe can be hard, which is why I cheat and rely on the Goya Frozen Ripe Plantains. Always ripe, no peeling and lots of sweet.
- 2. If you’re using fresh plantains, peel them. Cut diagonally into ovalish slices. Alternative – open the Goya box.
- 3. Fry up the plantains, either in vegetable oil or butter. This is one time not to use virgin olive oil because it will overpower the sweetness factor. Cook until golden and caramelized.
- 4. Place the fried plantains on a slightly greased serving dish (They are so sugary, they will stick!).
- 5. Garnish with sour cream, some crumbled queso fresco (available in the dairy section) and the chopped chives.
- 6. Serve. This recipe will comfortably provide a side dish or appetizer for 4 to 5 people.
Hope you enjoyed today’s Behind the Scenes look and Tuesday Tip recipe!