Friday, July 16, 2010

Friday Foto: Mostones

Garlic-lime skirt steak with Cuban mojo and tostones

On page 97 of our cookbook, we talk about how to make tostones and maduros.  Both are made from plantains, a staple of Cuban-American cuisine.  Tostones are made using green, under-ripe plaintains, which are starchy and require cooking to be made edible.  Maduros, on the other hand, are made with brown-black, over-ripe plaintains, which are sweet and sugary.

Our local supermarket, alas, has been selling plantains that seem to have emerged from Cuban Purgatory - they are neither green enough to make proper tostones, nor over-ripe enough to make maduros.  Undeterred, we've been using them to make "mostones," a kind of tostone-maduro hybrid.  We use the tostones cooking technique (peel, cut, fry, press flat, re-fry), but the maduros-like plaintain has more sugars to caramelize, resulting in a darker color and sweeter final flavor.

We've all heard the saying, If life gives you lemons, make lemonade.  Well, if the supermarket gives you bastard plantains, make mostones!

- Pete

2 comments:

christy said...

Pete,
I've made tostones before but had never heard of maduros. I like your hybrid approach. Being willing to improvise when you don't have exactly what you want is the key to living a delicious life, inside and outside of the kitchen.

I think their may be a plantain with my name on it at the store this weekend. Thanks for the reminder.

peterbronski said...

Hi Christy... Wouldn't you know it, two days after I put up my post about mostones, our supermarket had perfectly under-ripe, super-green plantains...perfect for making proper tostones! These days, we'll take 'em any way we can get 'em... =)

Cheers, Pete