Aranitas de Platanos (Shredded Plantain Fritters)

Ingredients:

• 1 green plantain
• 3 cloves garlic (minced)
• salt and pepper to taste
• oil for frying

Preparation:

1.Peel the plantain and shred with a coarse grater. 2. Place the grated plantain in salted water and let soak for about 10 minutes.
3.Drain the grated plantain and dry with paper towels to soak up excess water.
4.Mix the grated plantain with the garlic, and salt and pepper to taste.
5.Heat the oil in a frying pan over medium high heat.
6.Fry the shredded mix by the spoonful in clumps until golden, about 5 minutes.
7.Drain on paper towels ..




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Arepitas de maiz (Hushpuppies)

Ingredients:

• 1 cup of cornmeal
• 1/2 cup of oil for frying
• 2 tablespoons of milk
• 1 teaspoons of sugar
• 1/2 teaspoons of salt
• 1/2 teaspoon of anise seeds
• 2 eggs

Direction:

1. Mix all the ingredients together except the oil. 
2. In a shallow frying pan heat the oil. 
3. Pour the mix one spoonful at a time into pan, making small pancakes. 
4. Fry till golden brown on both sides. 
5. Serve immediately.

Thai Peanut sauce

INGREDIENTS:

• 1 1/2 cups creamy peanut butter
• 1/2 cup coconut milk
• 3 tablespoons water
• 3 tablespoons fresh lime juice
• 3 tablespoons soy sauce
• 1 tablespoon Sesame seed oil
  
• 1 tablespoon hot sauce
• 1 tablespoon minced fresh ginger root
• 3 cloves garlic, minced

Mix all ingredients and serve.. Goes great with beef, or chicken..

Herbed Potato Wedges

 

 

Ingredients

nocoupons

• 4 large baking potatoes, unpeeled
• 4 tablespoons good olive oil
• 1 1/2 teaspoons kosher salt
• 3/4 teaspoon freshly ground black pepper
• 1 teaspoon minced fresh garlic
• 1 teaspoon minced fresh rosemary leaves

Directions

Preheat the oven to 400 degrees F.
Scrub the potatoes, cut them in half lengthwise, then cut each half in thirds lengthwise. You'll have 6 long wedges from each potato. Place the potatoes on a sheet pan with the olive oil, salt, pepper, garlic, and rosemary. With clean hands, toss all the ingredients together, making sure the potatoes are covered with oil. Spread the potatoes in a single layer with 1 cut-side down.
Bake the potatoes for 30 to 35 minutes, turning to the other cut side after 20 minutes. Bake until they are lightly browned, crisp outside, and tender inside. Sprinkle with salt and serve.

Grilled Zucchini and Squash

 

 

Ingredients

• 2 zucchini, halved lengthwise and cut in 1/4 inch slices
• 1 summer squash, thinly sliced
• 3/4 cup butter
• 1 tablespoon salt
• 2 tablespoons ground black pepper
• 2 tablespoons garlic powder

Directions

1. Preheat grill for medium-high heat.
2. Place the zucchini, and squash on a large sheet of aluminum foil, and dot with butter. Season with salt, pepper, and garlic powder. Seal vegetables in the foil.
3. Place the foil pack on the preheated grill, and cook 20 minutes, until vegetables are tender.

Delicious Grilled Onions

 

 

Ingredients

• 4 large onions
• 1/2 cup butter
• salt and pepper to taste

Directions

1. Preheat grill for high heat.
2. Peel onions, and remove ends. Cut each onion into quarters. Place 2 quarters of onion in a 6 inch square piece of tin foil, inserting a slice of butter or margarine between the pieces. Season with salt and pepper to taste. Close foil around onion. Repeat with remaining onions.
3. Set foil packets on lower rack of a gas grill, or directly on top of hot coals. Cook for about 30 to 35 minutes.