Grilled Plantains With Mojo Recipes

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GRILLED PLANTAINS WITH MOJO



Grilled Plantains with Mojo image

Provided by Tyler Florence

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 9

1/4 teaspoon whole cumin seeds
1/4 cup extra-virgin olive oil, plus more for brushing
3 cloves garlic, minced (about 1 tablespoon)
1/2 cup fresh lime juice
1 teaspoon chopped fresh oregano leaves or 1 teaspoon dried, crumbled
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 jalapeno chile, seeded and minced
4 green plantains

Steps:

  • Toast the cumin seeds in a small skillet over high heat until fragrant, about 30 seconds. Grind the seeds in a spice grinder or with a mortar and pestle.
  • Heat the olive oil and garlic along with the toasted cumin over medium-high heat and cook until garlic begins to sizzle, about 2 minutes. Put in a non-reactive bowl and stir in lime juice, oregano, salt, pepper, and jalapeno.
  • Preheat stove top or outdoor grill to high heat. Cut plantains in half lengthwise and brush lightly with olive oil. Place on grill, skin-side down, and cook until soft about 3 to 4 minutes per side. Transfer to a platter and serve with the mojo sauce.

Nutrition Facts : Calories 353 calorie, Fat 15 grams, SaturatedFat 2 grams, Cholesterol 10 milligrams, Carbohydrate 61 grams, Fiber 5 grams, Protein 3 grams

SPIRAL PLANTAINS WITH MOJO SAUCE RECIPE BY TASTY



Spiral Plantains With Mojo Sauce Recipe by Tasty image

Your favorite accordion potato recipe just got a new twist. Replace the spuds with slightly sweet plantains for a delicious take on the fairground classic. Zesty mojo sauce brightens up these fried delights to create the perfect bite!

Provided by Tikeyah Whittle

Categories     Appetizers

Time 30m

Yield 4 servings

Number Of Ingredients 13

¼ cup large orange, juiced
¼ cup large limes
1 bunch fresh cilantro, thick stems removed
1 teaspoon kosher salt
1 teaspoon dried oregano
1 teaspoon ground cumin
6 large cloves garlic
½ cup olive oil
2 qt canola oil, for frying
4 large yellow plantains
kosher salt, to taste
Mayoketchup, for serving
4 wooden skewers, 6 in (15 cm)

Steps:

  • Make the mojo sauce: In a high-powered blender, combine the orange juice, lime juice, cilantro, salt, oregano, cumin, and garlic. Turn the blender on to medium speed and slowly drizzle in the olive oil until emulsified. Set aside until ready to use. The sauce will keep in an airtight container in the refrigerator for up to 1 week.
  • Make the accordion plantains: Heat the oil in a large pot over medium-high heat until the temperature reaches 325°F (160°C). Set a wire rack over a baking sheet.
  • Use a sharp knife to remove the tips of the plantains, then peel and cut the plantains in half crosswise. Place a plantain half between two chopsticks or skewers on a flat surface. Slice the plantain crosswise at ¼-inch intervals, using the chopsticks to avoid cutting all the way through. Flip the plantain over and slice diagonally at ¼-inch intervals, again using the chopsticks to avoid cutting all the way through. Gently thread a 6-inch skewer through the center of the plantain and carefully separate the layers with your fingers so that they are evenly spaced. Repeat with the remaining plantains.
  • Fry the plantain skewers in the hot oil until light golden brown, using a slotted spoon or tongs to rotate for even frying, about 5 minutes total. Carefully transfer the skewers to the wire rack.
  • Increase the heat to high to bring the oil temperature to 375°F (190°C).
  • Return the plantains to the hot oil and fry until a deep copper color, about 3 minutes. Transfer to the wire rack and immediately season with salt.
  • Serve the accordion plantains with the mojo sauce and mayoketchup for dipping.
  • Enjoy!

FRIED GREEN PLANTAINS AND GARLIC SAUCE: TOSTONES WITH MOJO



Fried Green Plantains and Garlic Sauce: Tostones with Mojo image

Provided by Food Network

Categories     side-dish

Time 40m

Yield 6 to 8 servings

Number Of Ingredients 5

3 green plantains
3/4 cup oil, plus 1/4 cup
Salt and black pepper
1 tablespoon chopped garlic
1 sour orange, juiced (approximately 1/4 cup)

Steps:

  • Peel plantains and cut on a diagonal into 3/4-inch thick slices. In a heavy skillet, heat 3/4 cup oil and fry plantain slices until golden brown. Lift slices onto plate or tray to cool, and press with spatula to flatten. Return to hot oil and fry again until crisp. Drain on paper towels. Season with salt and pepper, and keep warm on a serving plate.
  • In small bowl, make mojo by whisking together fresh garlic, sour orange juice, and remaining 1/4 cup oil. Dress each serving of plantains with mojo and serve immediately.

MOJO PORK CHOPS WITH GRILLED PLANTAINS RECIPE - (4.5/5)



Mojo Pork Chops with Grilled Plantains Recipe - (4.5/5) image

Provided by HeatherS

Number Of Ingredients 13

2 garlic cloves, minced, divided
1 teaspoon dried oregano
3/4 teaspoon salt
4 (6-ounce) bone-in pork rib chops, 1/2 inch thick, trimmed
2 very ripe plantains, unpeeled
1/4 cup lime juice
1 teaspoon grated orange zest
2 tablespoons orange juice
1 tablespoon chopped fresh cilantro
1/2 serrano pepper, seeded and minced
1 teaspoon extra-virgin olive oil
2 red onions
1 package cherry tomatoes

Steps:

  • Spray grill rack with nonstick spray. Preheat grill to medium-high or prepare medium-high fire. Stir together half of garlic, the oregano, and 1/2 teaspoon of salt in small bowl. Rub on both sides of pork chops. Place chops on grill rack and grill until instant-read thermometer inserted into side of chop registers 145°F for medium, about 5 minutes per side. Transfer to platter; keep warm. Leave grill on. Cut plantains lengthwise in half. Place plantains on grill rack and grill, turning occasionally, until tender, about 8 minutes. Add plantains to platter. To make sauce, whisk together lime juice, orange zest and juice, remaining garlic, the cilantro, serrano, oil, and remaining 1/4 teaspoon salt in small bowl. Spoon over pork and plantains. Serve a dish of grilled red onion wedges and cherry tomatoes alongside the succulent pork chops.

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