Wednesday, March 2, 2011

A Fried Plantain Tease and a New Video Recipe Friend



Inspired by my recent trip to Miami, I will be posting a brand new video tomorrow for fried sweet plantains. In the meantime, to whet your appetite I've posted a video below from my new friend, Lillian, from the blog Lillian's Test Kitchen, making ripe plantains three different ways. I've just discovered Lillian's work and really like her style and delivery. Don't be surprised if you see more of her here on Food Wishes. Enjoy!


Click here to see Lillian's original blog post, where you find the recipes and ingredient amounts!

24 comments:

Ev said...

this looks freakin' delicious .... is that just rice and beans and plantains?! i'd be a happy camper with that!

Andie* said...

fried sweet plantains are my favorite food since i was a child, i think im so lucky that in my country (Venezuela) its also an element from the typical dish (pabellón)..
yummmmi

liam said...

I've had plantains several ways, and I used to think that frying sliced sweet plantains was the only way to have it. Then I went to the Philippines and had Turon
http://en.wikipedia.org/wiki/Turr%C3%B3n_(Filipino_cuisine) and was blown away. Great either way.

Anonymous said...

Sorry, less than impressed. Didn't come across as either a professional production or a professional chef. I come to this blog to see your skills, not hers. Sorry to be blunt, but this is not a positive step.

Chef John said...

I post what I can, when I can, and in between I like share other stuff I find online. I don't think she's advertising herself as a professional chef, not that's important anyway.

You comment wasn't so much blunt as it was rude and inconsiderate. By the way, what kind of free information are you sharing online?

Kris F. said...

Hi Chef John - This is one of my favorites... again! Will you please be sure to show us which plantains are the sweet ones? There must be 4 kinds in our market and I know not all of them are sweet. BTW, Go away rude person! We're lucky to get as many posts as we do given how busy John and Michelle are! It was really chicken to post as annonymous too.

Carmen said...

Thank you for sharing Lillian's blog. I love it! We have lot of allergies in our home so I can totally relate to her. I do still LOVE your recipes and so does my husband, even though I do have to make substitutions. Thank you again for all of your hard work I have learned soooo much from your site!

Anonymous said...

My food wish is for u also to demo Jerk Chicken to go with the plantains. My Last Bf was from Jamaica Jerk chicken and plantains is the only thing I miss from that relationship.

Anonymous said...

The rice and beans would look more appetizing if they were made Salvadoran style (casamiento).

Agent Davy D said...

I love fried plantains! Maybe you could try making mofungo too? How can you beat "mashed" fried plantains with garlic and pork? Answer: You cannot!

Ivan said...

Come on Chef John, you need some perspective on what's rude! The Anonymous disapproval of Lillian's video was neutral at worst and I would have even called it politely worded. Take it as constructive criticism: at least one person disliked the cross-posted content enough to say so. That means they care.

Because what's the opposite of love? (It isn't hate.)
Indifference.

Chef John said...

Constructive criticism? You need some perspective on that. So it would have been better to have no post at all instead of sharing another video? Ridiculous.

I have no use for people who create and share nothing themselves, yet have the nerve to critique what others post. I've been sharing other content from the web on days I have none since I started the blog, and will continue to so so.

Getting traffic is not easy, so to get a link on a higher traffic site like this can be a big deal to someone trying to build an audience. I could care less people like that commenter doesn't like it. He doesn't have to watch.

rosemary said...

Thanx for the post. I am not into lengthy videos with trivia in them much but this one was ok. The comparison made me learn something I did not know. I will be checking out that blog more often. And hey, not everyone can be chef John.

Asian Malaysian said...

Its true, I would never have started stalking averagebetty or Follow Me Foodie if you hadnt posted their videos here and my life would have been poorer for it. Chef John, please dont let these bums get under your skin or get you down. Focus your anger more satisfyingly half way across the world at some wiseass who wants to know your view on the fact that noone got eliminated on this week's Top Chef Allstars. Even though he should know which coast SF is on by now.

Chargeorge said...

I used to live in the Washington heights neighborhood of manhattan, which is roughly 90% dominican. It was there that I became so addicted to "Maduros" (fried sweet plantains, "Tostones" (fried starchy plantains) and "Mofongo" (Fried starchy plantains mashed with garlic and pork).

There's still this little hole in the wall place on about 156th that makes these mindblowing maduros. The outside is pure crunchy, sugary caramelized plantain, and when you break through, the inside is so tender and sweet, it's almost like custard. It's called Margot, and most of the staff doesn't speak english. Thankfully they are really friendly, and will kindly put up with you as you point at the food on the menu.

Here's the link on Yelp, http://www.yelp.com/biz/margot-restaurant-new-york

the rest of the food is astounding also, but those plantains... I mean, I live in Brooklyn now, and it would be about an hour and a half to get there, and yet right now, I am totally willing to make that trip.

Livia said...

Hi Chef John!
I think the video in the link was funny. I liked their experimental, open-minded approach to discovering a food so new to them. I guess I could sympathize, cause I never tried plantains before.

And they still kept the focus on the food, not themselves. Which I seem to like much more than the people-focused vids.

I will try the plantains after this. The baked ones. And whatever fried recipe you post :-)

Anonymous said...

I liked the video and I liked the approach. It was fun to watch.

The written recipes were simply and clearly writted.

The subject could have not been any better timed for me since plantains arrived at my local market two days ago, I stumbled across a Caribbean cookbook in a thrift store yesterday, I will now will have the confidence to buy a plantain or two today, and I will cook a plantain or two tomorrow.

Thank you for introducing me to this wonderful blog.

Jim

Anonymous said...

A typo - "writted" should be "written".

Jim

Anonymous said...

Don't bother publishing my typo note if you don't want to - my spell checker had changed "written" to "writted", and I have added "writted" to my vocabulary. Your blog is even improving my English!

Jim

lebronjames4life said...

CHRISTINE SALEH

ok first of all anyone that says anything rude about chef Johns cooking is retarded. i love chef Johns cooking. Hes the best and i trust allllllllll of the recipes. Im arabic sooo being able to cook amazing foods from chef Johns site has opened me up to not just cooking but learning how to mix spices, make sauces, and just learning about different foods. ur the BEST CHEF JOHN AND I ONLY COOK MOST OF THE MEALS ( BESIDES ARABIC DISHES HERE AND THERE) THAT ARE ON UR SITE. DONT COME TO THE SITE OR POST RUDE COMMENTS. EXPECIALLY, IF U HAVE USED SOME OF CHEF JOHNS RECIPES. U JERKIES...

CHRISTINE said...

CHRISTINE SALEH

I NEED HELP WITH THIS MOROCCAN TAGINE RECIPE..IVE ALREADY COOKED IT, BUT THE THING IS THAT I DONT LIKE THE WAY THE MEAT COMES OUT WHEN I COOK IT STOVE TOP. I THINK U CAN KINDA PLAY AROUND WITH IT AND LET ME KNOW WHAT OTHER OPTIONS I HAVE. THE ONLY THING IS THAT ITS A HUGE RECIPE AND IT TAKES TIME FOR IT TO COOK( WELLLLLL WORTH IT IN THE END) ... CAN I EMAIL THE RECIPE TO U
.

Chef John said...

yes, but only if you turn your caps locks off.

CHRISTINE said...

ok... Didnt pay attention to the caps..

PaulTheZombie said...

Sometimes a plantain is just not a plantain.