B-B-Q!

I am usually out of town for most holidays, Labor Day, Thanksgiving, July 4th, etc, etc. but this weekend I decided to stay in LA and bbq. We all know Memorial day are for gatherings, parties, gearing up for summer vacation, and of course barbeques. Let’s give a big yeee-haaaa, for the last one again!
My fam and friends had a party this weekend and it was tribute to BBQ-ing without a grill. Long story short, we could not purchase and assemble a grill in time and I was left with produce from the farmer’s market, free range chicken, and wild caught shrimp. My intent was to grill all of this, even the pizza! Instead I served this: roasted corn on the cob with red chili butter and parmesan, herb chicken with dill cucumber sauce, mango pineapple salsa, whole roasted garlic, Baja style shrimp, a pizza of zucchini, portabellas, summer squash, and Persian mint, and the latest experiment, tostones. Another new ingredient, French Sorrel I happily found at the market and incorporated into a salad with spinach and edible flowers. Supposedly this herb also has great medicinal functionality. The leaf tastes exactly like a lemon. http://www.botanical.com/botanical/mgmh/s/sorcom64.html


Tostones are flattened fried green plantains, usually fried twice and are a common side dish in the Dominican Republic, Cuba, and Puerto Rico. Ingredients are simple but procedures are quite confusing in recipes. I managed to figure it out after a few rounds of cursing and tossing pieces to my friend’s dogs. My reward and victory dance when all was mastered: September by Earth Wind and Fire (Coming soon, a link to the music, so you all can visualize!)

These are pretty and can make for a good conversation piece. Please enjoy the step by step pictures and recipe. The dipping sauce today: Sour Cream.

3 to 4 Plantains, green (un-ripe)
1 ½ cup Olive or Canola Oil
As needed Salt
As needed Sour Cream

1. Cut ends from each plantain and cut a lengthwise slit through skin. Peel skin off slowly and carefully.
2. Cut plantains crosswise into 1-inch-thick pieces.
3. Heat oil in a sauté pan or skillet over medium heat or until just hot enough to sizzle when a plantain piece is added.
4. Sauté plantains in batches until tender and just golden, 2 to 3 minutes on each side.
5. Transfer plantains to paper towels to drain.
6. With a wooden flat spoon or spatula, flatten plantains to ¼” thick (about 2 - 3” in diameter), salt as needed.
7. Using the sauté pan/skillet again, add more oil and fry over medium heat for 3 minutes or until crispy and golden.