Bill Schultz
TVWBB Hall of Fame
If you been to the D.R or Puerto Rico you probably have had this bit of heaven, for those who have not or who want to make it thought I would post.
Skirt, with the medieval treatment, then dusted with Chef Merito's Carne Asada Spice. Then in to the bag with OJ, onion, orange and lemon slices.
Next the Mofongo, first a lot of garlic diced up, in with a pinch of Kosher and some EVOO. Mashed together real good
Green Plantains (not ripe) peeled. A little tip if you do this, after peeling use your knife and scrape the outer layer off the Plantain. It comes out much nicer if you do, just a little, you'll see what I mean, cut into slices about 3/4". Then fry for about seven or eight minutes, you want them golden just slight browning starting. Then remove and dry on paper towels.
Crush the Plantains, with the garlic mix and most of a medium bag of Chicharrones, add a little EVOO and chicken broth to get the consistency that will let you form them into a mound. Oh yea, fry one piece of bacon and dice that up and add it too.
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Skirt, with the medieval treatment, then dusted with Chef Merito's Carne Asada Spice. Then in to the bag with OJ, onion, orange and lemon slices.



Next the Mofongo, first a lot of garlic diced up, in with a pinch of Kosher and some EVOO. Mashed together real good

Green Plantains (not ripe) peeled. A little tip if you do this, after peeling use your knife and scrape the outer layer off the Plantain. It comes out much nicer if you do, just a little, you'll see what I mean, cut into slices about 3/4". Then fry for about seven or eight minutes, you want them golden just slight browning starting. Then remove and dry on paper towels.



Crush the Plantains, with the garlic mix and most of a medium bag of Chicharrones, add a little EVOO and chicken broth to get the consistency that will let you form them into a mound. Oh yea, fry one piece of bacon and dice that up and add it too.


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