Subj : 2/23 Interatational Banan
To   : Denis Mosko
From : Dave Drum
Date : Thu Feb 23 2023 05:23:00

-=> Denis Mosko wrote to Dave Drum <=-

 DD> Title: Julia's Best Banana Bread
 DM> Is today Subj, Dave?

Well, yeah. You got lucky.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Cuban Beef Picadillo Over Plantain Mash
 Categories: Fruits, Beef, Vegetables, Herbs
      Yield: 4 Servings
 
MMMMM-------------------------PLANTAINS------------------------------
      1 lb (2) green plantains;
           - unpeeled
      1 c  Hot water; as needed
      2 ts Olive oil
    1/4 ts (ea) salt & pepper

MMMMM-------------------------PICADILLO------------------------------
      2 ts Olive oil
    1/2 c  Fine chopped red or green
           - bell pepper
      1 lg Shallot; fine chopped
      1 lg Clove garlic; minced
    3/4 lb 90% lean ground beef
      3    Plum tomatoes; fine chopped
      6    Manzanilla pimiento-stuffed
           - olives; thin sliced
      1 ts Capers; rinsed
      1 ts Ground cumin
    1/4 ts (ea) salt & pepper
 
  TO PREPARE PLANTAINS: Cut off ends of plantains and
  discard; slice the plantains in half crosswise. Place in
  a large pot and add enough cold water to cover by at
  least 2". Bring to a boil over medium-high heat. Reduce
  heat slightly and simmer until the plantains can be
  easily pierced with a fork, 35 to 45 minutes. (Less-ripe
  plantains may need 5 to 10 minutes additional cooking
  time.) Add boiling water, if needed, to keep the
  plantains covered as they cook. Drain in a colander and
  let stand until cool enough to handle, about 5 minutes.
  
  Peel the plantains, slice into small pieces, and
  transfer to a large bowl. Mash with a potato masher or
  fork, adding up to 1 cup hot water, a little at a time,
  to achieve desired consistency (like your favorite
  mashed potatoes). Stir in oil, salt, and pepper; cover
  and keep warm.
  
  MEANWHILE, TO PREPARE PICADILLO: Heat oil in a medium
  nonstick skillet over medium-high heat. Add bell pepper,
  shallot, and garlic; cook, stirring often, until
  softened, about 2 minutes.
  
  Add beef; cook, crumbling with a wooden spoon, until no
  longer pink, about 3 minutes. Add tomatoes, olives,
  capers, cumin, salt, and pepper. Cover, reduce heat to
  low, and simmer for 12 minutes. Keep warm.
  
  To serve, divide the plantain mash among 4 bowls and top
  with the beef mixture. Serve immediately.
  
  Source: Diabetic Living Magazine
  
  RECIPE FROM: https:www.eatingwell.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... When I was a boy the Dead Sea was only sick. - George Burns
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