I am lucky to have just returned home from a week-long vacation in Roatan, Honduras. I stayed at an incredible home belonging to my friends Tim and Cynthia on the northeastern end of the island. Thanks to their fisherman friend Jerry we ate plenty of fresh fish, but I adored these tasty, twice-fried plantains called tostones served with a pico de gallo-type salsa called chimol at Camp Bay Lodge. A Honduran specialty, the chimol was refreshing, crunchy and a little bit sweet while the plantains were salty, crispy and delicious. I made this dish from memory and am fairly certain that the one I ate had cucumbers in it and no cilantro. None of the recipes that I found for chimol online call for cucumber but I am sticking with it. If you have never tried plantains, I urge you to try them this way—you are going to love them!
Tostones (twice fried plantains)
3 plantains peeled and cut into 1" lengths (if you can't find plantains just use green bananas)
veggie oil for frying
Heat a 12-inch skillet over medium-high heat with 1-1/2 inch of vegetable oil until hot enough that the oil sizzles when a plantain is added. Line a plate with paper towels and set aside.
Cut plantains into 1-inch slices, about 10 slices each. Fry the plantains in batches until tender and just golden, 2 to 3 minutes each side. Transfer to a paper towel-lined plate to drain.
Place a plantain slice between two sheets of parchment paper and using the heal of your hand or the back of a wooden spoon press the plantain. Put the pressed plantain back into the hot oil and fry until golden and crisp, about 3 minutes. Transfer to a plate to drain then season with sea salt. Serve with chimole.
1/4 red onion, diced
1/2 yellow bell pepper, diced
1/4 green bell pepper, diced
1 small tomato, diced
1/3 of a regular cucumber, peeled, seeded and diced
juice of one lime
1/4 tsp sugar
sea salt and fresh ground pepper to taste
Toss all ingredients together and serve with tostones.
As a caterer for over 30 years, I have established a reputation for consistently creating original menus inspired by the occasion and the season, presenting them with an ease and elegance uniquely my own. Fresh, locally-sourced ingredients are the basis of my creative “from scratch” menus, which range from the classically elegant to rustic and whimsical.
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