Daily Archives: April 21, 2010

Basic Meat Filling

This is the basic meat filling to use with the stuffed plantains. It can also be used with stuffed peppers, stuffed cabbage etc. The recipe calls for ground beef but you can also add ground sausage to the mix if you wish.

Ripe Plantain

INGREDIENTS:

1 pound lean ground beef (or ground pork)

3 chili peppers, finely chopped and seeded (any type of pepper you want is fine)

1 green pepper, finely chopped and seeded

1 medium onion, finely chopped

2 cloves garlic, chopped

1 teaspoon dried oregano

1 teaspoon salt

¼ teaspoon wine vinegar

6 green olives stuffed with pimentos

1 teaspoon capers

1 tablespoon vegetable or olive oil

hot sauce to taste

Stuffed Pepper

DIRECTIONS:

1. In a heavy pot, add 1 tablespoon oil and saute chili peppers, onion, green pepper and garlic for 10 minutes.

2. Add oregano, salt, vinegar and ground beef. Stir over high heat until meat loses its red color.

3. Turn heat to low. Add olives, capers and hot sauce. Mix and cook 30 minutes for beef or 1 hour for pork.

4. Let cool slightly so it won’t be too hot to handle when stuffing the plantains or other item.

Stuffed Cabbage

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Mom & Grandma’s Stuffed Plantains

Stuffed plantains are one of my favorite recipes from when I was growing up. I haven’t made it in quite a while but maybe I will soon! My mother and grandmother used to make this quite often for us. It is a little involved but tastes so good it’s worth the trouble! They are filled with a delicious meat filling but you can also substitute shredded cheddar cheese for the meat filling.

INGREDIENTS:

6 whole ripe plantains, unpeeled and halved

2 quarts water

1½ tablespoons salt

4 tablespoons butter

½ teaspoon salt

2 tablespoons cornstarch

Basic Meat Filling (recipe to follow in separate post)

DIRECTIONS:

1. Bring the water and 1½ tablespoons salt to a boil. Add plantains, cover and boil rapidly for 20 minutes. Drain, peel and mash together with the butter, ½ teaspoon salt and cornstarch. Allow to cool slightly.

2. Coat hands with cornstarch. Spread some of the plantain mixture on a flat surface (cutting board) and make a nest in the center. Stuff center with filling. Cover with plantain mixture and form into balls or mounds. Repeat to make 16 stuffings.

3. Fry in large pan until golden. Remove and drain on paper towels. Serve with rice.

Serves 8

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