Plantains are not a food I was raised on. As a matter of fact, I’m not sure if they even sell plantains at Hornbacher’s or Sunmart (my childhood grocery stores). I don’t recall when I was first exposed to plantains, but I have come to love them.
Plantains are a versatile fruit that are prepared many different ways in various cultures around the world. I enjoy the ripe ones in the morning fried up and served as the original Paleo Pancake with some chorizo and eggs. My man and fellow Culinary Adventurer, Jay Lipman (above, second from left), is involved with a plantain empire called MOFON•GO NY where they make mofongo, a Puerto-Rican dish, for the masses at Smorgasburg each weekend.
Whether they are black skinned and sweet, or green, like the ones we use today, I recommend adding them to your Culinary Quiver.
Alright, enough with the plantains.
Two more days until we depart for the Thailand Culinary Adventure. I am fired up about this trip as I’ve always wanted to travel to The East. Stay tuned for pics and blog updates from this experience. There is sure to be a poem involved…
I have a lot on my plate right now and when things get heavy/difficult/stressful, I’ve recently been focused on Nelson Mandela’s advice to:
“Let your actions reflect your dreams, not your fears.”
Have a great Friday and do your best to…
“Keep It Paleo!”
Super Radical Plantain Chips
“Keep It Paleo!”
1 plantain is going to have the same block count as a banana. We count a banana as three blocks per, so we have three carb blocks.
Our fats are going to come from the Olive oil and Coconut oil. Both have the same measurements. For every tablespoons of the oil that you use it is 9 fat blocks. We are using more than we will be consuming, so we will say that only about 1 tablespoon will get absorbed by the plantain so that will give us 9 fat blocks.