Tag: ajillo

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Recipes may have been adapted, either using a different cooking method and/or pantry seasonings from the Pampered Chef.  Appropriate credit has been given to the recipe blogger I have found it from, along with links back to the original source.  Let’s get cooking!

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Twice fried to perfection, these crispy tostones and sauce are easy to make, the perfect appetizer or side dish! Tostones are made from plantains with green skin.   They are super easy to make once you know how, and I have used this recipe several times and really love it.

This Dominican Tostones recipe comes from Kamran Siddiqui over at Sophisticated Gourmet, and you can learn more about Kamran here. I absolutely LOVE the homemade cilantro ajillo (garlic) sauce that you serve with these tostones.  

What Are Plantains? You may have seen them at the grocery store, next to yellow bananas. While technically they are in the banana family, you would not eat them raw, they are cooked like a vegetable. The skin is green, until it begins to ripen and then it will turn yellow to black when they are very ripe and sweet. Tostones taste like a yuca or potato, I like them better than potato chips!

For this recipe, I used my Pampered Chef Enameled Cast Iron Skillet with Lid and Spider Strainer:

Enameled Cast Iron Skillet with Lid

Braising Pan and Skillet in One Meet the perfect combination of skillet and Dutch oven. With a wide cooking surface, shallow sides, and oven-to-table design, whether a busy weeknight or relaxing weekend, you can braise, bake, sauté, simmer, or roast whatever’s on the menu. The self-basting lid adds juices back into whatever you’re cooking for added moisture and flavor. This classic gray skillet has a light-colored enameled interior, which means you can start using it right away—no seasoning required—and it lets you easily see food browning so you can avoid scorching it. With the durability of cast iron comes a certain weightiness. But not to worry—this skillet has two sturdy handles to help you lift and carry dishes from the oven right to your dinner table. Plus, cast iron’s excellent heat retention means that food stays hot and delicious even if not everyone makes it to the table as soon as dinner’s ready. Guarantee

• Lifetime guarantee

Spider Strainer:

Stainless Steel Spider Strainer Whether you’re cooking delicate foods like ravioli or eggs, deep frying, or blanching, straining your food should be less…well, straining. Our Spider Strainer has a large, durable stainless-steel wire basket, so you can easily scoop large amounts of food and strain liquids quickly. Lift food out of boiling water, soups, stocks, or oil using the long soft-grip handle so your hands can stay comfortable and safe.

Click the links to purchase the Spider Strainer and Enameled Cast Iron Skillet with Lid today.   You’ll be glad you did.

Let’s jump right in!

Ingredients

For the Cilantro Ajillo Sauce

• 4 cloves garlic
• 1/2 tsp sea salt
• 1/4 cup fresh cilantro leaves, lightly packed
• 1/4 cup olive oil

For the Tostones

• 2 green plantains
• 1 tablespoon salt
• 3 cups water
• 1 cup neutral oil (canola, sunflower, corn, vegetable, etc.

Instructions

For the Cilantro Ajillo Sauce

Add all ingredients to the Manual Food Processor to combine.

For the Tostones

Slice plantains using a sharp knife to cut into the skin without cutting into the plantain itself. You can use a spoon to break open the skin.

Fill a bowl with water and salt. Cut the plantains into 1-inch slices and place them into the bowl; stir. Soak for 10-30 minutes.

Drain plantains, drying well with paper towels.

Heat one cup of neutral oil in a skillet over medium heat. The temperature of the oil should be approximately 325°F/165⁰C.

Place the plantains in the hot oil, cooking for about 4 minutes, until they’re light golden brown. Remove them from the oil and drain on paper towels.

Use a meat tenderizer to smash the plantains flat.

Turn the heat up to medium-high on the oil, to reach 325°F/165⁰C.

Place the plantains back in the hot oil, cook one minute or until golden brown and crispy.

Remove from oil and immediately salt them.

Serve tostones with cilantro ajillo sauce on the side.

That’s it!  I hope that you’ll give this a try, and please leave a comment to let me know what you think about this recipe.  I would love to hear from you. Let’s make great food together!

***I am a Pampered Chef Consultant – please contact me when you would like to schedule your virtual or in-person party, fundraiser or wedding shower, or to place an order. If you have any questions about the products you already have, or want some information on starting your own PC business, I can help you with that as well!!***

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