CookingDiva

• #3 (EN): Fry the pieces of plantain in abundant hot oil or lard until they are golden colored, 2-3 minutes. You’ve got to be there watching all the time, never leave unattended. Be careful with the hot oil, if you are using tongs, do not leave inside the pan. Once the plantain pieces acquire the golden color, remove them from the hot oil and drain the excess of oil on paper towels.
• #3 (ES): freir las piezas de plátano en abundante aceite caliente hasta que adquieran un color amarillo-dorado, de 2-3 minutos. Tiene que estar bajo supervisión constante, y ser muy cuidadosos con el aceite caliente. Si están utilizando tenazas o cucharas de metal, nunca las dejen dentro del aceite caliente. Una vez que el plátano adquiera el color deseado, remover del aceite caliente y escurrir el exceso de aceite en papel toalla.

• #4 (EN): with the help of a press to make patacones (like one pictured above), press them flat. If you do not have one of these handy tools, you can use a glass or bottle bottom, covered with aluminum foil and then sprayed with cooking oil. My great grandmother used to have a round black river rock in the kitchen that was the perfect kitchen tool at the time, for making patacones and crushing spices and garlic.
• #4 (ES): aplastar los trozos de plátano fritos con una prensa para hacer patacones. Si no tienen una, pueden utilizar una botella o vaso, cubierta la base con papel de aluminio y luego rociado con aceite en spray. Mi bisabuela solía tener una piedra negra de río en su cocina para aplastar los patacones y tambien para triturar ajo y especias para condimentar.

This is another type of patacones press. They are really handy to make patacones baskets to serve as  snacks or appetizers in parties. I have seen the little baskets filled with ceviche, seasoned meats, salads, relishes, etc.

Esta es otro tipo de prensa para hacer patacones. Son muy útiles para preparar canastitas de patacones que luego serán rellenas con salsas, ceviche, carnes deshilachadas, ensaladillas, etc.

• #5 (EN): now it is time to fry the patacones for the second time, it would make them crunchy. The oil must be hot and abundant too. This time they will puff up a little bit and aquire a dark yellow color, it would take a couple of minutes only. Remember not to leave it unattended! Once it reaches the desired color, remove from the hot oil and drain the excess grease on paper towels. Add salt to taste and serve with your favorite dipping sauce or hot sauce.
• #5 (ES): ahora les toca freir los patacones por segunda vez, lo que los hará crujientes. El aceite deberá estar caliente y ser abundante. En esta ocasión los patacones se inflarán un poco y adquirirán un color amarillo oscuro, lo que tomará un par de minutos. Favor recordar no desatender la estufa! Una vez que hayan alcanzado el color y textura deseada, removerlos cuidadosamente del aceite y escurrir el exceso de aceite en papel toalla. Agregar sal al gusto y servir con su salsa favorita.

Enjoy your patacones!

Un abrazo,

Melissa

Related posts in the blogosphere:

• Nika’s Culinaria: How-2 guide on how to make platanos, EN
• The Cooking Adventures of Chef Paz: Plantain, how do I love thee? Let me count the ways #2 - Simple Fried Plantains, EN
  
• La Gringa Blogcito, from Honduras: Tostones recipe (twice fried plantains), EN

After washing the buds, make an incision around the tough base of the calyx below the bracts to free and remove it with the seed capsule attached. The calyxes are ready for immediate use, OR you could dehydrate them and store for future use. To assure best quality and preservation of the natural oils and plant properties, it should be dehydrated under 40 degrees C.

To serve fresh, chop the calyxes and add to fruit salads. As a side dish, sautee in butter, season with salt and pepper and garnish with chopped cashew nuts or other nuts available.
Important: if you are using fresh hibiscus petals, make sure they have not been exposed to pesticides.

To prepare chutneys, marmalade and juice, first clean and chop or finely grind the calyxes prior to cooking. You could also steam them first, add the sugar, cook both together for 10 minutes, and then pass the mixture through a fine sieve. The result of this simple process is delicious added as a natural colorant and flavoring to cake frosting, gelatins, cake batters, and salad dressing among other options.

One of the wonderful properties about cooking with "saril" is that the calyxes posses 3.19% pectin, and in some countries it is recommended as a source of pectin for the fruit-preserving industry.

Medicinal Uses (from Morton, J. 1987.  Roselle.  p.  281–286. In: Fruits of warm climates.  Julia F. Morton, Miami, FL.)

In India, Africa and Mexico, all above-ground parts of the roselle plant are valued in native medicine. Infusions of the leaves or calyxes are regarded as diuretic, cholerectic, febrifugal and hypotensive, decreasing the viscosity of the blood and stimulating intestinal peristalsis. Pharmacognosists in Senegal recommend roselle extract for lowering blood pressure. In 1962, Sharaf confirmed the hypotensive activity of the calyxes and found them antispasmodic, anthelmintic and antibacterial as well…

In Guatemala, roselle "ade" is a favorite remedy for the aftereffects of drunkenness…In East Africa, the calyx infusion, called "Sudan tea," is taken to relieve coughs. Roselle juice, with salt, pepper, asafetida and molasses, is taken as a remedy for biliousness.

Now, a simple yet delicious formula to prepare "Panamanian Chicha de Saril"

Ingredients

• 2 cups Jamaica calyxes, cleaned
• 2 litres water
• fresh ginger root, cleaned, peeled and sliced  to taste (two or three medium size slices would be just perfect) optional. This ingredient is optional, the ginger will add a spicy hint to your drink!
• Sugar, or raspadura to your liking.

Directions

1. After washing the buds with water, make an incision around the tough base of the calyx below the bracts to free and remove it with the seed capsule attached.
2. Combine the calyxes and water in a large pot and bring to a boil. Then, remove from stove, add the ginger, let rest covered for 15 minutes and drain off the liquid.
3. Serve hot or cold, or use the liquid to make gelatin.

Saril Tea Pops with Yogurt

The benefits of cooking with tea seem endless. In many cases, when you cook with tea, it retains many of the essential vitamins as well as the antioxidants. Tea is not only a refreshing and delicious beverage, but also very versatile and exotic ingredient that is hitting the kitchens of the adventurous cooks all over the world. How about cooking with tea today? Here we are sharing a simple, yet fantastic recipe to tickle your creativity. It could be prepared with fresh hibiscus petals, or red hibiscus tea.

Ingredients

• 1 cup boiling water
• 4 tablespoons red hibiscus tea (or the petals only of 4 red hibiscus, washed)*
• 1 cup sugar or honey (or to taste)
• 3 cups original flavor yogurt (regular or low in fat)

Preparation

Pour boiling water over hibiscus tea, or hibiscus petals. Brew 5-10 minutes, or until it has reached a very intense red color. Remove tea bags, OR put the liquid through a very fine sieve to remove solids. Discard solids / used tea bag.

Combine tea with sugar and stir until dissolved. Cool completely and then add the yogurt and stir until the tea has been distributed evenly. You will get a pink beautiful yogurt. So sexy!

Pour mixture into ice pop molds and freeze until firm. To serve, press firmly on bottom and sides of molds to remove. If using paper cups, freeze mixture until almost firm and then insert Popsicle sticks into centers. Freeze until firm.

Recipe yields 6-8 Popsicles.

Enjoy your hibiscus and Happy Holidays!

Chef M