Platanos Maduros

This delicious treat is very simple and quite effortless. It includes two ingredients: plantain, yellow bananas aka platanos and oil.

Ingredients:

• Plantains (yellow large bananas that come from the Tropics, not to be confused with regular yellow bananas. These plantains are larger and thicker than regular bananas. They can be purchased as green bananas, but must ripen.)
• Olive Oil (or you can use any oil you prefer)

Directions:

• The plantain bananas MUST be blackening on the outside before beginning this recipe. Don't try this when the bananas are green or you've got a whole different dish. 
• pour 1/3 cup of oil into pan
• let pan heat, so that oil is hot
• slice the bananas to desired thickness and place them in the pan
• make sure the flame is low, as you don't want the plantains to burn
• after a few minutes (approx. 7-10) check the bottoms of the plantains. They should be golden to golden brown before you flip them.
• flip the slices once they are golden brown
• in the next 7-10 mins, check on the plantains again
• once they are golden brown, remove them from heat
• place the ready plantains on a paper towel in order to soak up the excess oil

Commentary: Platanos maduros are also known as sweet, soft bananas. Once they are cooked they have a sweet and savory banana flavor. I find that I can accompany this dish with anything I eat. It allows me to add a bit of sweetness to any meal. When I made this dish, I also whipped up an easy chicken and spinach meal to go along with it. I like to add a little bit of seasoning and flavors, so my chicken had some sazon (Goya) flavoring, which added the hint of latino. I had my platanos on the side, as I would eat rice or potatoes. It's definitely a mouth pleaser and a treat. You can also save any extra platanos in some foil and just fry them another day. But don't wait too long or they won't be ripe anymore. I also let my platanos sit for a while until they are truly blackened, just so that I can be absolutely sure that they are SWEET!! You can also make a dessert dish out of these platanos by simply adding ice cream! (Maybe I'll make that one for you too) So, get a fryin'...and remember that platanos aren't just for Latinos. They are for the Latinos in all of us!! Buen provecho!

Zesty Corn and Black Beans

Ingredients:

• 2 can black beans
• 1 small can of corn or 1 cup frozen corn
  
• 1/4 cup of loosely packed fresh chopped cilantro
  
• 1 1/2 Tbs EVOO
• 1/2 onion finely chopped
• 2 tsp chopped garlic
• 1 tsp chili powder
  
• 1 packet of Sazon Con Cilantro and Achiote

Directions:

1. heat EVOO in a medium sauce pan on medium high heat
2. sautee onions, garlic, corn and Sazon in pan
3. when onions are translucent mix in beans and cilantro and reduce heat to medium low
4. cook for 7-10 minutes
5. remove from heat and serve while still hot
   

Commentary:
I actually acquired this recipe from my old roommate a few years ago. This dish makes an excellent side dish to any Latin dish and a great filling for Mexican dishes. You could also make this a dip for chips and veggies by pureeing or mashing the beans prior to cooking. For all of you cilantro lovers you should try doubling the amount for a bolder taste. I hope you enjoy!

Quick and Easy Guacamole

Ingredients:

• 3 avocados
  
• 2 Tbs lime juice
• 1 tsp garlic salt
• 1/2 cup finely chopped red onion
• 3-4 Tbs chopped fresh cilantro
• 2 plum tomatoes finely chopped
  
• 1 tsp minced garlic
• 1 jalapeno pepper finely chipped*

Directions:

• mash together the avocados, lime juice, garlic salt, and jalapeno pepper in a medium bowl
• mix in red onion, cilantro, tomatoes, and garlic
• can be served immediately, but for uniform flavor cover with plastic wrap and refrigerate for an hour or more

*when chopping jalapeno peppers make sure to limit contact with hands. The oils from the pepper are not just spicy to the tongue, it will cause a burning sensation in eyes and other areas of the body where the skin is sensitive. I suggest wearing a latex glove on the hand handling the pepper to avoid discomfort.

Commentary:
My first go at guacamole was not one I would be proud of. I bought 4 hard-as-rock avocados and thought a quick go in the blender would make it soft and creamy....not! Make sure your avocados are ripe before attempting to make guacamole. For you lazy folks (like me) you can add all your ingredients to a food processor (except for the tomatoes) to avoid chopping. I hope you all enjoy!