PICADILLO DE CHAYOTE Y MAIZ/Chayote and corn Picadillo
PATACONES/Green Plantain Fries Platanos Fritos/ Plantains
Chips Picadillo de platano verde / Green Plantain Picadillo
Stuffed Chayotes Enyucados Ripe Plantain* Turnovers
(Empanadas de Platano maduro)
PICADILLO DE CHAYOTE Y MAIZ/Chayote and corn Picadillo
6 chayotes (Christoffenes) 3 cans of corn in water
1/2 ltr. of milk 125 grms butter
2/2 cup of chopped red sweet pepper
3/2 cup chopped onion;salt and pepper to taste.
Peel the chayotes, cut them into slices and chop them into
squares of aprox. 1/2 cm x 1/2 cm. Fry the peppers and the
onion in 1 tablespoon of butter until the onion is cookjed,
but not brown. Add the chayote, the milk until the chayotes
are cooked, (Aprox. 20 min. Add the corn and the rest of the
ingredients.
Serves 12.
PATACONES/Green Plantain Fries
6 Green Plantains
4/2 cup of oil
5/2 cup of milk
Peel and cut the green plantains in pieces of about 4 cm.
Fry them in oil until golden brown. Take them out and
smash them once to get circle of about 2 cm. thick.Dip
them in the milk an fry them again until golden brown. Add
salt to taste.
Great for accompanying ceviche and fried beans.-
Platanos Fritos/ Plantains Chips
1 or 2 medium size fresh ripened or green plantains 5
tablespoons olive oil
The sweet plantains should be sliced thin long ways to
create about 1/4 inch strips. In about 4 -5 tablespoons of
olive oil cook with medium low heat. Turning several times.
Allow them to get golden brown but slowly. The longer the
ripened plantains cook the sweeter they are.
The green plantains should be sliced thinly to create thin
little oval chips. These should be cooked with medium high
heat until they are golden, to achieve this you can dip them
in milk. These should be fried and placed on top of a paper
towel to drain. Then add salt.
Picadillo de platano verde / Green Plantain Picadillo
6 Green Plantains 1 ltr. Cooking cream 1 cup finely chopped
cilantro (Cilantro leaves)
6/2 cup parsley
7/2 sweet red peppers finely chopped 1 cup onion finely
chopped 2 chopped garlics 2 tablespoons Worcestershire
Sauce salt and pepper to taste.
Wash the plantains with the skin and cut off the points. Cut
each of them in 3 equal parts. Boil them until the skins
crack open. Drain the water, peel them, and let them dry out
and cool. Shred them in a Julienne. Fry the onion and the
sweet peppers. Add the rest of the ingredients except the
cream. Fry a little more and add the plantain, stirring
thoroughly, Add the cream and stir. May served hot or at
room temperature as an accompanying dish or as an Hors
d'oeuvres on crackers. Serves 18.
Stuffed Chayotes
3 Chayotes, peeled halved Salt and pepper 3 1/2 Cups soft
breadcrumbs 2 Cups muenster cheese, grated 2 Eggs beaten 3
Tablespoon Parmesan cheese, grated Butter
Parboil the chayotes in salted water for 10 minutes. Drain
and carefully scoop out the pulp, leaving at least at ? inch
shell. Chop pulp and add 3 cups of breadcrumbs, cheese,
salt, pepper and eggs. Fill chayotes shell with this
mixture. Mix the rest of breadcrumbs with Parmesan cheese
and sprinkle over the stuffed chayotes. Dot with butter.
Bake in a 450 oven for 15-20 minutes or until browned.
Enyucados
1 lb. Yuca, fresh or frozen 2 Eggs 1 Tablespoon butter 2
Tablespoons flour Salt and coriander to taste Oil
Peel the yuca and boil it in salted water. Once cooked,
remove from heat and drain. Make a puree and add eggs,
butter, flour, cilantro and salt. Form little cakes and fry
in hot oil.
Ripe Plantain* Turnovers (Empanadas de Platano maduro)
*Plantains are very large, flat banana-like vegetables
1 medium size can of refried beans or your favorite cheese 4
ripe plantains
8/4 cup of Parmesan cheese 4 Tbsp. cooking oil flour
Peel the ripe plantains and mash them with fork. Make into
balls and fill them with portions of refried beans or
cheese. Roll in a bit of flour to retain consistency. Heat
oil in saucepan. Put in skillet and fried on each side for
2-3 minutes.
Source: Costa Rican Food
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