I love Plantains. Whenever I see them on a menu, I usually get them. I love the texture and the taste and how versatile they are in every form. I love getting Brazilian and Cuban food because I can almost always get them. While we were at The Dekalb Market, Brian suggested we try making them, so we grabbed a few and brought them home.
First we tried making Green Plantain Chips using Alton Browns recipe on Food Network's Website.
Once all the plantains are smashed, quickly put them into a bowl of warm water with smashed garlic and salt in it, to soak for about a minute. Remove, pat dry and return to the oil to fry one last time.
The next night we tried another way to cook plantains with the yellow ripe ones we had as well. This is the more common way of cooking and serving plantains in restaurants. The recipe is also from Food Network, but I slightly modified it by adding some butter to the oil to help with browning.
Start off with some yellow plantains. They should look like very ripe bananas, complete with dark spots and a slight give with squeezing them lightly. Slice them crosswise, like the green ones, about 1/2 an inch to an inch thick.
When finished, transfer them onto paper towels to drain and sprinkle with salt.
Then eat the hell out of them. These guys lasted maybe 10 minutes.