American Football is fast advancing into the heart of Haitians as the sport to watch. Even I am getting the fever…well slowly. For the second year in a row, I am part of a Fantasy Football league. And losing is not an option. So on those Sundays when I am not catering, my mornings are spent fixing up my team online, catching up on football news/gossip(that’s really what they do on ESPN) and then planning my menu for the afternoon sunday games. Last sunday, as I got ready to watch what was supposed to be the Giants game, I thought to myself, why not make a snack? And a snack I did. I wanted to something with a dip, but wanted it to be hearty and tasty. So I thought to myself instead of regular old potato or nacho chips, I’ll go for plantain chips with a nice crab salad! Oh boy! It turned out even better than I imagined. This is papita taken to a whole other level. Try it at your next tailgating party…or simply when you have some friends over to hang out!
1/2 teaspoons finely grated fresh lime zest, chopped
1 1/2 teaspoons salt
1/4 teaspoon garlic powder
1/4 teaspoon cayenne
6 cups vegetable oil
5 green plantains
Stir together zest, salt, garlic powder, and cayenne.
Run Hot water over plantains for about 3-5 minutes while they are still in their skin. (This makes them easier to peel)
In a 3.5-quart heavy pot heat oil over moderate heat. While oil is heating, turn off water and cut ends from plantains and score skin of each plantain lengthwise at one of the ridges. Cut plantains at an angle as thin as possible with your knife. Drop plantains in heated oil, about 15-20 pieces at a time, turning frequently, until dark golden and cooked through. About 3 to 5 minutes. Transfer with tongs to paper towels and sprinkle crisps immediately with salt mixture.
1/2 cup olive oil
1/4 cup red wine vinegar
2 large garlic cloves, minced
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1/4 cup chopped parsley, leaves
1/4 cup thinly sliced mixed red, green and yellow peppers
1 pound cooked lump crabmeat
2 tablespoon of French onion flavored dip
In a non-reactive bowl combine the oil, vinegar, garlic, salt, pepper, parsley, and mixed peppers. Add the crab, and then mix in French onion dip
Nadege Fleurimond is the owner & business manager of Fleurimond Catering, Inc., an off-premise catering firm serving the NY/NJ/CT/MA areas. She is also the author of a Taste of Life: A Culinary Memoir, a humorous and heart warming compilation of recipes and funny anecdotes. (http://www.nadegefleurimond.com)
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