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Ingredients:
1 ripe plantain per person
olive oil
Directions:
The plantain peel should be all black, meaning that it is very ripe. Peel the plantain and cut into one inch thick slices. Heat the oil and fry the plantain slices until golden brown. Drain.
Ingredients:
1 lb hot Italian sausage
1 slice finely chopped onion
1/2 green pepper, finely diced
1/4 tsp garlic powder
1/4 cup dry bread crumbs
dash of pepper
1/4 tsp salt
1 1/4 cups spaghetti sauce
40 large mushroom caps
oil
mozzarella cheese
Directions:
Cook Italian sausage, onion, green pepper, garlic powder, and a handful of mushroom stems, finely chopped, in a skillet, then drain fat. (It's best if you put meat mixture into a food processor with steel blade at this point to give meat a finer texture. Just process for about 5 seconds or less.) Then add bread crumbs, pepper, salt, and spaghetti sauce. Coat mushroom caps with oil. Fill mushroom caps with meat mixture. Cover with foil and bake at 350 about 20 minutes. Sprinkle with mozzarella cheese, then broil until cheese is melted and mushrooms are tender (Or loosely cover with wax paper and microwave).
Yields: 40 mushrooms
Ingredients:
1 tablespoon finely grated orange zest (orange part only)
1 tablespoon minced garlic
1/3 cup fresh orange juice
1/3 cup honey
1/3 cup canola oil
2/3 cup fresh lime juice
1½ cups loosely packed cilantro sprigs, plus extra for garnish
3 tablespoons soy sauce, preferably Tamari
½ teaspoon red pepper flakes (or to taste)
36 large, peeled, cooked shrimp, thawed
12 lime wedges, plus extra for garnish
Steamed rice mixed with sliced green onions
Directions:
When ready to grill, prepare hot fire with a few soaked mesquite chips. Set aside 6 (12-inch) skewers. (Soak wooden skewers for half an hour before threading.)
For marinade and sauce, put orange zest, garlic, orange juice, honey, oil, lime juice, cilantro sprigs, soy sauce and red pepper flakes in processor; process until cilantro is minced. Reserve 1/3 cup for dipping sauce. Put remaining marinade in zip-top plastic bag.
Devein shrimp under cold running water. Blot shrimp with paper towels; add to marinade. Toss well to coat shrimp. Close bag and marinate 1 hour, refrigerated.
To skewer shrimp, thread lime wedge on skewer, then 6 shrimp, through top to tail, ending with another lime wedge, pushing shrimp together as necessary to fit them on. Repeat with remaining skewers. Reserve marinade. Grill over hot fire until seared, about 30 to 60 seconds, depending upon heat. Generously brush with reserved marinade. Carefully turn; cook only until hot, about 1 minute more.
Serve hot or at room temperature. Arrange on platter; garnish with cilantro sprigs and lime wedges. Divide reserved dipping sauce among 6 small ramekins; pass separately along with rice.
Yields: 6 servings
PER SERVING: Cal 328 (35% fat) Fat 13 g (1 g sat) Fiber 1 g Chol 64 mg Sodium 736 mg Carb 43 g Calcium 33 mg
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