I am going to make an incredible pregnant woman.
No, I’m not with child. But in the event that you are or know someone who is, it doesn’t take long to realize that those crazy broads have one thing on their mind…Eating.
Me too. My cravings plague me almost incessantly. It’s hard to be an otherwise productive member of society when all you can do is fixate on the perfect meal.
And after the fixation comes inspiration and then the wholly enveloping contemplation. The execution. The evolution. The inebriation. The culmination. The termination. And then the process starts all over again.
My cravings, for an alternatively not child bearing person, are constricting. I have to tame them.
And the worse part? They are like children. They don’t listen well. And they certainly don’t play by the rules.
All day long I scour Food and Wine, Bon Appetite, Saveur, Foodgawker, Tastespotting, Pinterest and the gram. The motivation never subsides. It never leaves me, just like the blog dogs. And I, just like them, am always hungry.
Last month my handsome Cuban was in the hospital, and while we sat, anchored in emergency room number 1* (ascending nearly 12 hours), my upward thumb strum gifted some food research which transfused into intense, profound ideas for the next days culinary apex.
Speaking of Cuban! It hit me. Slapped me right across the face. Sacked me clear in the gut. A revelation that came outta nowhere.
The Craving. Fixation. Inspiration. Contemplation. Execution. Evolution. Inebriation. Culmination. Today. It will be Cuban food.
Takes 20 min; Feeds you and one Cuban relative
Ingredients for Tostones
- 3 large green plantains
- 2 cups canola or unflavored frying oil
- Maldon sea salt
Ingredients for Mojo
- 2 scallions, rough chop
- 1 handful basil (stems and leaves)
- 1/2 handful cilantro (stems and leaves)
- 1-2 small cloves garlic
- 1 large pinch of sea salt (about 1 tsp)
- 1/3 cup avocado oil
- juice of a juicy lime
Method
Purée all the ingredients in the mojo together, except for the avocado oil in a food processor. Add avocado oil and blend again until a smooth consistency is achieved. Taste! Season with more salt, etc. if needed. Refrigerate.**
In a large skillet heat your canola oil over med high heat. Peel the plantains (tostones) and cut into 1 inch rounds or strips. Fry for 2 min per side, keeping a close eye that they don’t burn.
Remove from the oil and place on a paper towel lined plate. Smush them between parchment or paper towels with a mallet or rolling pin.
Allow to cool (about 5 min).
Reheat oil and fry tostones again, about 1 min per side. Remove and drain on another paper towel lined plate. Season immediately with salt and dip in the delicious mojo.
*Yes, he is doing better, thanks for asking.
**The mojo is incredible, but it’s so much better if you can let it rest in the fridge for at least an hour.
I might not have pregnancy cravings…But interestingly, a craving for a strong Watermelon Tarragon Mojito is hitting right about now:)
***P.S. I wrote this post 3 months before becoming pregnant. If the definition of “incredible pregnant woman” is: hormonal, headachy, brimming with heartburn and highly annoyed with the American public not holding doors open for you, then yes, I make an incredible pregnant woman.
What other Latin creations are on the menu?
- Empanadias – A Cuban take on meat in a blanket of deep fried dough
- Magic Carnitas – I don’t lie. They are magical.
- Breakfast time? Try these Guava and Cheese Pastelitos
- Spanish style Fabada with Kielbasa and Giagante Beans
