EPICURIOUS & RECIPES

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A Guide to Din­ing in SW Florida

PULLED PORK TOSTONES

Serves 1-2

Tostones

4 green plan­tains Veg­etable oil Salt to taste Fresh lime juice to taste

Peel plan­tains (may need to boil in wa­ter for 20 sec­onds to soften the skin), slice into ½-inch pieces. Heat oil to 350 de­grees and fry un­til soft all the way through. Take out of oil and drain on pa­per tow­els. Take the plan­tains be­tween 2 sheets of wax pa­per and flat­ten to form a serv­ing ves­sel. Deep fry again un­til crispy. Once out of fryer, drain oil and place in bowl. Sea­son with salt and lime juice.

Black Bean Purée

1 cup cooked black beans ¼ yel­low onion 1 clove gar­lic, minced 1 ta­ble­spoon green chilies 1 tea­spoon cu­min 1 tea­spoon chili pow­der

Sauté onion and gar­lic in pan with oil. Add all re­main­ing in­gre­di­ents and cook for 15 min­utes. Take off heat and place into blender. Purée un­til smooth or de­sired con­sis­tency. Add wa­ter if nec­es­sary.

Pulled Pork

4 pounds bone-in pork butt 2 cups or­ange juice ½ cup lime juice ½ cup lemon juice 1 sprig rose­mary 2 ta­ble­spoon sam­bal (chili gar­lic sauce) 1 ta­ble­spoon salt 1 ta­ble­spoon ground black pep­per

Place pork in pan and add all re­main­ing in­gre­di­ents. Sea­son top of pork gen­er­ously with salt and pep­per. Then cover with parch­ment and foil and place in pre­heated oven at 350 de­grees. Cook for 3 hours or un­til ten­der (when bone pulls out eas­ily). Pull out of brais­ing liq­uid and pull fat off top of pork. Take rest of meat and shred, then set aside un­til needed.

Pick­led Onions

½ red onion, sliced 1 cup red wine vine­gar ½ cup red wine 1 cup su­gar

Place vine­gar, wine and su­gar in pot and place on stove. Bring to a boil, then pour over onions. Let sit for 15 min­utes.

Ar­range tostones on a plat­ter. Dol­lop each with tea­spoon of black bean purée. Then top with ta­ble­spoon of pulled pork and pinch of pick­led onion. Fin­ish by gar­nish­ing with Cotija cheese and chopped ci­lantro.

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