Fried Ripened Bananas
Let's whip up some Sautéed Plantains like Randy Zweiban from Chicago's Nacional 27 did for their Cuban Christmas feast. Pair 'em with some black beans, roast pork, and our Mojito recipe for an authentic Cuban-inspired meal!
What to buy: Grab some plantains that are well-mottled (but not all black) on the outside. They're much sweeter that way.
- Yield: Approximately 2 to 4 servings
- Difficulty: A cinch!
- Total Time: Around 15 minutes
Ingredients (4)
- 2 ripe plantains
- 4 tablespoons unsalted butter (1/2 stick)
- A pinch of Kosher salt
- Some freshly ground black pepper
Instructions
- Peel the plantains and quarter them lengthwise so you have 4 long pieces. Cut these into 1-inch pieces.
- Melt the butter in a large frying pan over medium heat until it's foamy. Add the plantains and cook until they're golden brown. Don't forget to season with salt and pepper, then remove them to a paper towel to drain.
A Few Extra Tips
Though specifics for Nacional 27's version aren't known, here's a general and easy recipe for sautéed plantains. This dish is a staple in many Latin-inspired feasts, including Cuban cuisine.
Ingredients:
- 2 ripe plantains (green or yellow, depending on your preferred texture)
- 2 tablespoons coconut or olive oil
- 1 tablespoon butter (optional, for extra flavor)
- 1 clove garlic, minced (optional, for added depth)
- Salt
- Pepper
- Fresh cilantro or parsley for garnish (optional)
Instructions:
- Peel the Plantains: Cut off both ends and slice the skin along the length. Peel the skin off, and then slice the plantains into 1-inch thick rounds or slices.
- Heat the Oil: In a large skillet, heat the coconut or olive oil over medium heat. Add the minced garlic if using.
- Sauté the Plantains: Place the plantain slices in a single layer in the skillet. Cook for about 3-4 minutes on each side, or until they're golden brown. You may need to do this in batches depending on the size of your skillet.
- Add Butter: If using butter, add it to the skillet with the plantains during the last minute of cooking. It will melt and add a creamy flavor to the plantains.
- Season: Once the plantains are cooked, remove them from the skillet and season with salt and pepper.
- Serve: Garnish with fresh cilantro or parsley if desired. Sautéed plantains go great with various dishes, including grilled meats, Cuban rice, and black beans.
Variations:
- For sweeter plantains, use ripe yellow or almost black plantains.
- For a crisper exterior, increase the heat slightly and cook for less time on each side.
- Experiment with different seasonings or herbs to match the flavors of your Cuban Christmas feast.
This recipe serves as a foundation for creating Nacional 27-style sautéed plantains while incorporating additional flavor elements from their Cuban Christmas feast. Dig in and enjoy!
- In the uncategorized section, find a recipe for Sautéed Plantains inspired by Randy Zweiban's Cuban Christmas feast at Nacional 27.
- This recipe for plantains, though not identical to the original, is easy to follow and offers a taste of national 27's dish, with a touch of Cuban flair.
- Nutritional information for this recipe is not explicitly provided, but plantains are a good source of vitamin A and C, and pair well with foods rich in protein like black beans and roast pork.
- To cater to a larger crowd or store leftovers, consider doubling or tripling the recipe as needed, but remember that the total time may increase accordingly.
