12791 Caribbean Beef and Bacon Stuffed Plantains Makes 4 to 6 servings Wed Aug 06 07:57:00 -0700 2008 Wed Feb 04 04:59:45 -0800 2009 Licensed http://www.chow.com/recipes/12791 Wed, 04 Feb 2009 12:59:45 GMT A starchy banana-shaped fruit found throughout the Caribbean, the plantain tastes a little like a yam when cooked and is used by natives in as many different ways as we do potatoes. Now much more widely available in our markets, fully ripe, black-skinned plantains are generally baked or sautéed in bacon fat or butter, but those intended to be stuffed and deep-fried, as in this delectable specialty of the island of Barbados, should be still partly green with black spots over the surface—firm enough to hold their shape when sliced. These small packets are commonly served as a main course with some form of rice on the side. The plantains can be tricky to stuff; just make sure the stuffing is tightly packed in the plantain strips before deep-frying.

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  • In a large, heavy skillet, fry the bacon over moderate heat till almost crisp, drain on paper towels, and crumble. Slice each plantain lengthwise into 4 strips, fry the strips in the bacon fat till just golden, about 10 minutes, and drain on paper towels. When cool enough to handle, shape each strip into a circle, secure with toothpicks, and set aside.
  • Brown the beef in the remaining fat, breaking it up, add the onions, tomatoes, bell pepper, garlic, thyme, crumbled bacon, and salt and pepper, and cook, stirring from time to time, till the vegetables are softened, about 15 minutes. Fill each plantain circle compactly with equal amounts of the stuffing and secure the edges as tightly as possible.
  • Heat about 2 inches of oil in the skillet to 375°F on a deep-frying thermometer, dip the stuffed plantains into the eggs, and fry 2 minutes. Carefully turn the plantains over with a spatula and fork, fry till golden brown, 2 to 3 minutes, and drain briefly on paper towels. Serve hot.
    • ]]>     http://www.chow.com James Villas 50 Main 8 slices streaky bacon

    ]]>     4 3 semi-ripe plantains, peeled

    ]]>     217 ¾ pound ground beef round

    ]]>     54 2 medium onions, finely chopped

    ]]>     109 2 ripe medium tomatoes, chopped

    ]]>     59 1 small green bell pepper, seeded and finely chopped

    ]]>     74 2 garlic cloves, minced

    ]]>     ½ teaspoon dried thyme

    ]]>     305 Salt and freshly ground black pepper to taste

    ]]>     Peanut oil, for deep-frying

    ]]>     2 large eggs, beaten

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