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Make Mine Mofongo

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Yes, I finally got around to making the plantains. Another item crossed off my Sixty@Sixty challenge. Lots of local goodies in the dinner. But, not those plantains.

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The plantains were not green. Like the recipes call for. They were getting ripe. That just meant they were quicker to cook in the salted water. I have to admit I really liked this dish. It does need more garlic though. I think I underdid the garlic.

I also chose a recipe that called for putting the patties in a saute pan, and not for deep frying patties or balls. This one.

Sort of. I just did the second half of it. Not the chicken.

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Aren’t they great looking? There is local food in them too. The garlic. The bacon.

Served with a side salad, mostly local, and a local wine. I combined local dining with non-native ingredients. Making those foodie and locavore worlds collide.

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Tomatoes, arugula, wine and cauliflower all from local sources. I have been incorporating local items into many of our meals. Even when I go out there to try something new. I liked this version of mofongo. Less fat than deep fried. My husband said they needed more garlic. I agree.

By the way, the broth used in this recipe was made with those beef bones from England Acres. Awesome broth. Made yesterday.

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Beef bones, salt and water. Cooked down until rich. Refrigerated. When taken out, discard that fat layer and leave the clear broth. I used just a small amount of it. The rest will go into a gravy for gnocchi later this week.

I really have changed what I cook and how. It’s a great hobby in retirement. Learning to cook outside your native comfort zone.


About AnnieRie

Retired, I am following my dream of living in quiet west Howard County, a rural oasis, not far from the urban chaos, but just far enough. I love to cook, bake, garden, and travel. I volunteer at Howard County Conservancy. I lead nature hikes, manage programs and show children all the wonders of nature, and the agricultural connection to their food.

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