Tacos versus nachos. It’s a timeless rivalry with no clear winner. I think we can all agree that a basket of crispy things, ready to...Read More
Casa Muy Grande Plantains
When we arrived in Costa Rica a few days ago, our first stop, fresh off the plane, was the grocery store in town because it’s a 30-minute ride over rutted, unpaved roads to get to Casa Muy Grande, our house by the sea. We just can’t make an easy grocery run every day, so we tried to stock up. But we had no plan. We kinda grabbed stuff willy-nilly: avocados, cucumbers, oranges, onions, chicken breasts, ground beef, eggs, bacon, limes, beer and liquor (living with non-paleos this week), and plantains. (And I bought a little packet of cumin, just in case.) With no firm menu, we kinda thought with these base ingredients, we’d figure some stuff out.
This morning, I decided plantains would make an excellent side for scrambled eggs, but I was too lazy to look up a recipe.
I just kinda winged it, and it worked out great. So here’s my non-recipe for platanos maduros, Casa Muy Grande-style.
Serves 2-4 | Prep 2 minutes | Cook 10 minutes | Whole30 compliant
2 ripe (yellow and brown) plantains
1 tablespoon coconut oil or ghee
plenty of salt
dash ground cumin
juice of 1 lime
Peel the plantains. The easiest way is to cut off both ends, then make shallow slits along the ridges in the skin that run the length of the plantain. Use your fingers to pry off the strips of skin. (Here’s a very detailed video. Good golly! It’s not brain surgery.) Slice the plantains into 1/4-inch thick coins.
Heat a large, non-stick skillet over medium-high heat, about 3 minutes. Add coconut oil and allow it to melt. Add the plantain slices in a single layer and allow to brown on the bottom, 2-3 minutes. Flip and brown the other side. Keep a close eye on them; the sugars in the plantains can turn from brown to black in a blink.
When you’re happy with the color, sprinkle generously with salt and a bit of cumin. Remove to a serving plate and squeeze fresh lime juice over the top. Eat immediately. Fork optional.
In Costa Rica, we enjoyed Salsa Lizano on just about everything: bunless burgers, avocado and cabbage salad, plantains, ceviche. It includes onions, carrots, cauliflower, cucumbers, and spices, and we called it “Lizard Sauce.” When we came home, we learned that this is the full ingredients list:
water, sugar, iodized salt, vegetable concentrate, molasses, spices (with mustard and celery), modified corn starch (thickener), acetic acid (acidulant), Potassium Chloride, chile pepper, hydrolyzed vegetable protein, sodium benzoate (0.09%) as preservative. Treated with ionizing energy.
Despair! But then: Joy! Because I figured out a homemade, paleo, Whole30 compliant version. LIZARD SAUCE!