This black bean and rice chile is delicious by itself but now it is enhanced with plantain.
Plantains are proper bastards to peel, and novices self-identify immediately. On the television show Chopped I saw each contestant struggle with this and in each case my one overriding thought was, "I hope you fail."
None of them blanched the plantain first for ease of peeling, so they all suffered, and I gleed as they suffered because they were each so insufferably superior.
Choke up on the blade tip and follow the plantain ribs.
2 comments:
How long do you blanch the plantains?
Five minutes.
That was a tad long for that plantain, at altitude the water is 200℉ / 93℃ It wasn't so bad for it to be a little cooked.
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