Mofongo (Mashed plaintain With garlic)

Ingredients

* Salt
* 4 green plantains, peeled and cut into 1-inch chunks
* 1 pinch saffron, optional
* 4 cups well-flavored chicken stock
* Oil for deep frying
* 4 thick slices bacon, or salt pork, prosciutto or cracklings
* 1 tablespoon chopped garlic
* Freshly ground black pepper
* Chopped fresh cilantro leaves for garnish

Method

* 1. Mix handful of salt into a bowl of cold water and soak plantain chunks. Combine saffron, if using, and stock in saucepan over low heat, keep warm. Bring at least 1 inch of oil to about 350 degrees in a deep skillet.
* 2. Meanwhile, cook bacon until crisp; remove and drain. Remove plantain from water and drain, then deep fry the pieces (careful, they may spatter) until golden brown and tender. While still hot, add to food processor with bacon, garlic and some salt and pepper. You may have to work in batches. Process to consistency of mashed -- not whipped -- potatoes. Taste and adjust seasoning, then quickly shape into rough balls about the size of meatballs.
* 3. Place in soup bowls, douse with broth, garnish with cilantro and serve immediately. (bitten.blogs.nytimes.com)

Tostones (Fried plaintain)

Prep Time: 05 minutes
Cook Time: 06 minutes
Ingredients:

* 2 green plantains
* Oil for frying
* Salt

Preparation:

1. Heat the oil to 375 degrees.
2. While the oil is heating up, peel the green plantains and then cut them into 3/4 inch slices.
3. Fry the slices in the hot oil for 3 minutes. They should be a light golden color and semi-soft.
4. Remove the plantain slices with a slotted spoon and drain on paper towels.

Tip: Maintain the oil’s temperature.

5. When the plantain slices are cool enough to handle (about 1 minute), smash them into flat rounds.
6. Fry the rounds in the hot oil for 3 minutes. They will turn crisp and golden brown.
7. Remove the tostones with a slotted spoon and drain on paper towels. Salt to taste (latinfood.about.com)