Plantain Mofongo

Ingredients:

• 2 green plantains
• Vegetable oil for frying
• 1 tablespoon olive oil (not extra virgin)
• 2 cloves garlic
• ¼ teaspoon kosher salt
• ½ ounce bacon
• 2 teaspoon saffron broth
• 8 Jumbo Shrimp Peeled and Deveined

Procedure:

1. Peel the plantains: cut off ½ inch from both ends of the plantains. Using a sharp knife, score the skin lengthwise in three different sections. Slide the tip of the knife or your finger under the skin and begin to pull it away, going from top to bottom. (Doing this under warm water facilitates the peeling.)
2. In a frying pan or deep fryer, heat about 2 inches of vegetable oil to 350º F. Cut the plantains into 1 inch pieces (or ½-inch for smaller tostones), and add to the hot oil. Fry for about 6 minutes until they start turning golden and are tender inside. Remove from the oil, and drain on paper towel.
3. Prepare the mofongo: Oil the inside of a wooden mortar with the olive oil. Add the garlic and ¼ teaspoon of salt and, with the pestle, pound the garlic to a paste. And half of the fried plantains to the mortar and, with the pestle, pound to a coarse mash, incorporating the garlic paste as you pound. Add the beacon, saffron broth and the remaining pieces of plantain. Season with ? teaspoon of salt, and pound to mash the newly added plantain and incorporate the others ingredients. Rotate the mortar as you go, pounding with a downward motion toward the sides of the mortar (this helps to alternate the ingredients from the bottom of the mortar). Once the mixture is mashed, smooth out and flatten the surface. With the aid of a spoon, remove the mofongo from the mortar, and flip onto a plate. At this point the mofongo should look like a half dome.
4. Saute shrimp in a little oil or butter and cook until done place over the Mofongo and Dress with the broth.

Saffron Broth

Ingredients:

• 2 cloves of garlic
• 2 pinches of saffron
• Butter
• Chicken Broth
• Salt
• Green peas

Procedure:

1. Thinly slice 2 garlic cloves, while preheating sauté pan at medium temperature. Add butter and the garlic and bring up temperature to high. Sauté for a couple of minutes and add 1 cup of chix. broth, bring to a boil and add more butter until you have a nice and smooth consistency. Add 2 pinches of saffron , and salt to taste. Allow saffron to incorporate an even color by stirring lightly. Lastly add the peas and cook further a couple of minutes.

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