Tuesday, December 8, 2009

Pinono or Puerto Rican Pastelón

121. My love for Puerto Rican food continues to grow with each delicious dish and meal I experience. Last week I spent an entire afternoon cooking in my friend's kitchen. We met together to talk. As I sat over a cup of delicious coffee, my friend asked if I was busy. Busy...I'm always busy...she asked if I had an extra 3 hours...so we could cook together!!! Of course I have time to cook. Sylvia was so delighted and as we finished our breakfast and talked, she began to bring out the rice, peppers, chicken, beans, beef knuckles and her special Puerto Rican pot. She involved me in each step so she could teach me the process.

As I walked out of Sylvia's front door, laden with pans of beans and rice and chicken, I also took home 4 plantains.
Sylvia told me of a recipe to make with plantains and told me to wait till the plantains start to turn black...as they ripen, they become more tender and sweeter. The recipe is constructed like a lasagna. Or, considered a casserole in Puerto Rico.

Pinono or Puerto Rican Pastelón

4 or 5 ripe plantains, thinly sliced lengthwise
2 Tblsp olive oil
1 pound ground beef or ground pork, lean preferably
1 medium onion chopped
4 cloves garlic, crushed and chopped
5 Tblsp tomato sauce
I recipe Sofrito
1 packet Sasón, opt
salt and pepper
1 Tblsp capers
2 eggs + 1 Tblsp water, mixed till foamy
2 cups shredded mozzarella cheese

Peel and slice the plantains and heat a large skillet adding the olive oil.
Place the plantains in the pan and saute till browned, turn and brown lightly and remove to drain on a paper towel.
Wipe the skillet and add olive oil till hot, add ground beef and brown. Drain all liquid from meat. Add onion and saute for 2 minutes, continue by adding garlic. Saute for another 2 minutes. Add tomato sauce, sofrito, sasón,
salt and pepper and capers.
Blend all together and saute for another 3 minutes. Set aside.
Oil a casserole dish and begin layering plantains in the bottom of the dish.
Cover with a layer of meat mixture,
Then very lightly drizzle egg mixture back and forth over the meat. This helps to bind the ingredients. Continue by layering plantains and meat and drizzle remaining egg mixture.
End with the mozzarella cheese.
Cover with foil and bake in a 400º oven for 15 to 20 minutes or till bubbly.
This was one more reason why Puerto Rican food receives my applause.

"The belly rules the mind." ~Spanish Proverb


cindy holman said...

Wow that looks amazing, Lilly!! Wish you guys lived closer so you could "try out" all your new recipes on us!!

Natasha said...

I am going to have to try this recipe- I have never really tried anything Puerto Rican before but I have obviously been missing out big time! Thanks for sharing this recipe.

Hope you are enjoying the happiness of Christmas!

Best wishes, Natasha.

Lilly's Home said...

Jewels For The Journey
Jess has left a new comment on your post "Spanish Food":

Hi Lilly,
Thanks for stopping by my blog Jewels For The Journey.
I love your header photo!
The reflection of the sparkling Christmas tree evokes such wonderful memories.
All of your dishes look wonderful too.
I make a variation on your cranberry jello salad using whole cranberry sauce in the can and only hot water. My family loves it and I am serving it at least five times this season at different events. Soooo easy!
Christmas Blessings to you and yours.

Lilly's Home said...

Stephani has left a new comment on your post "Spanish Food":

You need to add photogrpaher to your profile! Your pictures are great! You've got some mouthwatering food as well. Nice to meet you!


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