Cooking for the refugees this morning, though Kevin did most of it — he made the beans while I was at the school board retreat yesterday afternoon, and the carne mechada yesterday evening — brisket was on sale, presumably due to Rosh Hashanah, so it seemed like a good option.
So all I had to do was set the rice going this morning, fry ripe plantains, and slice some avocado for garnish, and we had the classic Venezuelan meal, Pabellón Criollo. Here’s a recipe, if you want to try it yourself:
https://www.foodnetwork.com/…/pabellon-criollo-9415851
I was also curious, and it turns out that frozen platanos maduros tastes much like fresh, once you deep-fry them. Just remember to be careful lowering them into the hot oil, because if there’s ice crystals clinging to them, they’ll likely splatter a little. A nice option if you don’t have ripe (mostly black) plantains on hand.
