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What to make with 2 plantains?

l
laytonj1 Jul 27, 2013 08:21 PM

I have 2 semi-ripe plantains leftover from another dish I made last week. Any suggestions on how to use them?

  1. v
    Violatp Jul 27, 2013 08:23 PM

    tostones!

    1 Reply
    1. re: Violatp
      l
      laytonj1 Jul 27, 2013 09:56 PM

      I think they're too ripe for tostones:(

    2. p
      Philly Ray Jul 27, 2013 08:39 PM

      If you have a box grater, shred them and make aranitas.

      http://latinfood.about.com/od/appetiz...

      2 Replies
      1. re: Philly Ray
        l
        laytonj1 Jul 27, 2013 09:52 PM

        My plantains aren't green anymore... Mostly yellow/brown so I'm not sure they would work for this. Looks yummy though!

        1. re: laytonj1
          p
          Philly Ray Jul 28, 2013 05:03 AM

          Then you can slice them lengthwise, leave in the skin, top with butter, brown sugar, and cinnamon, then bake.

      2. greygarious Jul 27, 2013 08:40 PM

        Tostones involve more oil than I'm willing to fry in. I like to halve plantains lengthwise and fry them in coconut oil slowly, over medium heat, until they are tender. I use them as a side with pork or chicken.

        1 Reply
        1. re: greygarious
          l
          laytonj1 Jul 27, 2013 09:57 PM

          That sounds simple and delicious. Plus I have coconut oil on hand since my husband and I are doing the Paleo diet. Thanks!

        2. jill kibler Jul 28, 2013 05:44 AM

          Let them ripen until soft (or bake them in the skin for about 10min)and then slice them and fry them in butter and brown sugar. If this is not decadent enough, pour this mixture over ice cream. Plantains Foster esque,, I guess?

          4 Replies
          1. re: jill kibler
            Veggo Jul 28, 2013 05:56 AM

            Ripe plantains/platanos maduros carmelize well with just butter and oil and without adding sugar.

            1. re: Veggo
              sunshine842 Jul 28, 2013 06:40 AM

              yes - you have to watch them carefully and control the heat to keep them from burning!

              And are plenty sweet all by themselves with nothing added.

              1. re: sunshine842
                Veggo Jul 28, 2013 06:45 AM

                And as Jill mentions above, they go as well with vanilla ice cream as the customary beans and rice. I especially like them with huevos motulenos.

                1. re: Veggo
                  sunshine842 Jul 28, 2013 07:02 AM

                  I have a hard time just getting them to the table. I have a very bad habit of eating them as soon as they're cool enough to pick up.

          2. v
            vttp926 Jul 28, 2013 06:50 AM

            Vietnamese banh chuoi or chuoi chien (banana/plantain cake or fried)

            1. c oliver Jul 28, 2013 07:50 AM

              Just made this last night from Bayless' Mexican Everyday. Get them super ripe (putting in a paper bag speeds up the process). Slice off each end, and slit down the middle on the inside curve. Grill or bake (450?). Cut in chunks, sprinkle with toasted pecans and drizzle with cajeta (a dolce de leche type sauce. Fabulous dessert.

              1. Candy Jul 28, 2013 10:24 AM

                If you let them get really ripe, black, peel and puree. Then make a pie using your favorite pumpkin pie recipe and subbing the plantain for pumpkin.

                1 Reply
                1. re: Candy
                  sunshine842 Jul 28, 2013 11:43 AM

                  *interesting* -- what does it taste like?

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                  Plukovnik Jul 29, 2013 10:50 PM

                  Maduros maduros maduros. That's the only thing to make with plantains. Tostones are ok, but not like maduros maduros maduros. Here is best recipe, and make some picadillo to eat with them.

                  http://icuban.com/food/platanos_madur...

                  1 Reply
                  1. re: Plukovnik
                    caganer Jul 30, 2013 12:04 PM

                    but unfortunately you can't make maduros with pintados...

                  2. nokitchen Jul 29, 2013 11:35 PM

                    Slice them lengthwise, remove the meat and mash them with some cream, stock, onions and bacon. Return the result to the skins for a decorative and fun sweet/savory side to any Caribbean/ South American dish.

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