Sunday, October 02, 2011

Miracles' Piñón

My friend Millie is an excellent cook. She made this unbelievably wonderful dish made with
ripe plantains and aji dulce (small sweet peppers). If you can find the ingredients for this recipe you have got to make. It's a crazy mix of stuff that you will covet forever. When I hit Florida, I am gonna make it with Millie (she doesn't know it yet!)
Miracles' Piñón

Serves 6 - 8

4 Ripe Plantains
6 large eggs
2 lbs chopped meat (all beef or beef and pork)
1 tsp salt
1/2 tsp pepper
1 small can Goya tomato sauce
1 cup sliced green olives
1 envelope Goya Sazon
2 tbs Goya Frozen or Jar Sofrito (I use 2 of my own frozen cubes)
2 large cans French cut string beans

NOTE: I make my own Sofrito: In processor, chop 1 green pepper, 1 red pepper, 8 garlic cloves, 2 large onions, 1 cup cilantro, 1 cup culantro sprigs, 12 aji dulce (sweet little pepper)

Pour mixture into ice trays. When frozen, pop out of ice trays and place in freezer bags. Use as needed.

(This is a picture of the sweet little peppers. Millie got seeds from her great grandfathers farm in Puerto Rico and now has two large bushes.)

Peel plantains, cut in half, then slice lengthwise about 1/2 inch thick. Should get 4 slices
Brown plantain and set aside
Lightly brown meat, add S&P, tomato sauce, olives, sazon, sofrito
Cover meat and set aside
Beat eggs with a 2 tbs milk, 1/4 tsp salt and set aside
Drain string beans and set aside

Coat deep casserole pan with olive oil
Begin layering as follows:

Spread meat mixture over plantain
String beans
Pour 1/3 egg mixture over string beans

Continue layering
I like to end with egg over string beans because it looks best when serving

Cover with deep aluminum pan to create dome over casserole pan

Bake 90 minutes at 375

Let stand 15 minutes

Serve as main dish with salad or side dish to 'Carne Mechada'

1 comment:

Miracles said...

That's one of those dishes you have to watch being made and it's an easy meal to make.