Email to Mand      

Recipe Categories: gijane's HOME PAGEAPPETIZERS BABYFOOD BAKING BBQ BEAUTYMAKEUP BEVERAGES BOOZE BREAD BREAKFAST BRITISH CAKESandPIES CANDY CASSEROLES CELEBRITY CHILI2 CHILLI COOKIES COOKINGTIPS COPYCAT CROCKPOT DESSERTS EGGLESS EGGS ETHNIC FISHandSEAFOOD FOODHISTORY FRUIT GAME HISTORICAL HOLIDAYS HOUSEHOLD Humor ITALIAN JAMSandJELLIES KIDS LowCarb4Sean LOWFAT MAFIARECIPES MARINADES MEATS MICROWAVE PASTA PASTRIES PETS PICKLES PIZZA POULTRY RAMEN-NOODLES RICE ROCCODISPIRITO SALADandDRESSING SALSA SANDWICHES SAUCES SideDishes SNACKS SOUPSandSTEWS TAILGATE VEGAN VEGETABLES VEGETARIAN WINGS

Douglas Rodriguez's Plantain Escabeche




Source of Recipe


Aetna


List of Ingredients




1 C. red wine vinegar
1 T. tomato paste
3 T. olive oil
1 red bell pepper, seeded and julienned
1 yellow bell pepper, seeded and julienned
1 green bell pepper, seeded and julienned
1 yellow onion, julienned
3 cloves garlic, minced
4 ripe (yellow) plantains*
Salt and pepper to taste

Recipe



1. Preheat oven to 350 degrees F. Mix vinegar and tomato paste, add julienned peppers, onion and garlic, season with salt and pepper and reserve.
2. Peel plantains* and generously season with salt and pepper. In large skillet, heat olive oil. Place one plantain at a time in pan, browning on all sides; then place skillet in oven and bake for about 15 minutes. Remove from oven and pour reserved pepper mixture over plantains; cook mixture over low heat on stove until peppers are wilted.

YIELD: 8 servings (when eaten over black beans and rice)