Hello, hello & happy Fall! Lauren here & I don’t know what the weather is like where you are, but here in Chicago the leaves are changing, sweaters have been broken out, and fall is officially here!
Colder weather always gets me in the mood to entertain. I love having people over for a delicious meal, some great conversation, and of course (obviously) a few good bottles of wine. We’ve been trying to bust out of our typical cold weather routine of soups & stews (nothing wrong with them, just looking to spice things us a bit!) and it’s been so fun. We recently tried out a few Cuban dishes & it’s changed our lives!
The flavors are electric, the prep work is very little, and the results are amazing! So, today, we are going to whip up some seriously delicious fried plantains. And, because we are on such a Cuban kick, we are going to roll out a full three-course Cuban meal complete with wines to pair with each!
To start our Cuban feast off right, fried plantains were a “must-have” as an appetizer. They are crispy & savory and if you ever have any left over (which we never do), just sprinkle a little cinnamon & sugar on top & you’ve got a delicious dessert in under 10 seconds.
Okay, back to the appetizer. Whether you are cooking for your family or having a group of friends over, I always think an appetizer is the best way to kick things off! It gives your guests something to do (nibble), your significant other can help pour the wine (in this case, Grand Reserve Sauvignon Blanc, again, trust us on this, it’s so good), and you get time to relax or put the finishing touches on the next course.
This is basically a dinner party play book & trust me when I say, the end results are going to be seriously awesome. Don’t get overwhelmed by new flavors or new cooking techniques. Just pour yourself a glass of Grand Reserve Sauvignon Blanc (we think the flavors support the plantains perfectly) and dive in!
- 3 large green plantains
- Extra virgin olive oil
- Sea salt
- Heat the olive oil in a large skillet on medium heat.
- Peel the plantains and slice each one into 1-inch thick rounds.
- Fry the plantain rounds until lightly golden on both sides.
- Remove from heat and let cool slightly.
- Using the bottom of a glass plate or bowl, flatten each cooked plantain to half of its original thickness.
- Return the flattened plantains to the skillet and let fry once more until brown and lightly crisp around the edges.
- Remove from heat, season with sea salt to taste, and serve warm.
Photography by Constance Higley