Plantain Chips with Mojo and Creamy Cilantro Garlic Dip

This was my first foray into pan frying. Maybe it's because I have an electric stove, but I found the temperature of the oil very hard to regulate. Still, the chips turned out crisp and golden as expected.

I used three good-sized plantains to make chips for 5 people. Some recipe commenters said you could store the chips in an airtight container until ready to serve. Don't do that... instead, serve them immediately or leave them out in the open for a couple of hours until ready to serve. I put them in an airtight container, and while they were still flavorful they got a little... um, flaccid.

Recipes courtesy of A Spoonful of Thyme.

Plantain Chips

1. Cut off the tips and remove the peel. Make two lengthwise slits to loosen the skin.

2. Prepare a bowl of ice water add 1/4 tsp of salt.

3. Slice the plantains into chips that are about 1/8-1/4 inch thick. (If thinner chips are desired slice them 1/16-1/8 inch thick.)

4. Soak the plantain slices for 15 to 20 minutes in the bowl of ice water.

5. Fry the plantains in 1 1/2 inches of oil in a heavy-bottomed frying pan. Heat the oil to 365 degrees.

6. Lower a few slices of plantain at a time into the oil, do not over crowd. Fry for 1-2 minutes until crisp, remove to paper towels to drain, and salt while hot. Allow the oil to return to temperature before the next batch is fried.

Cindy's Backstreet Kitchen Mojo

Mojo ("mo-ho") is a thin, flavorful citrus sauce that is pretty common in Caribbean and Latin American cooking. This particular recipe has a nice bite from the garlic, and it will keep the vampires away as a bonus. Cumin gives an earthy depth.

12 small cloves garlic
1/4 tsp sea salt
1/4 cup bitter orange juice (available in the market; or 1/4 cup sweet orange juice plus 2 Tbsp lemon or lime juice)
1 1/2 tsp toasted ground cumin seeds
1/2 cup extra virgin olive oil
1/4 tsp fresh ground pepper

1. Place the garlic and salt in a blender. Pulse until finely chopped.

2. Blend in the bitter orange juice and cumin, finely process.

3. With the blender running, slowly add the oil in a thin, steady stream until mojo is emulsified. Season with pepper.


Creamy Cilantro-Garlic Dip

Easyeasyeasy and super tasty!

1 cup mayonnaise
1 1/2 tsp minced garlic
1/4 bunch cilantro, leaves and tender stems, coarsely chopped
2 Tbsp capers, rinsed and minced
1/4 tsp salt
1/8 tsp fresh ground black pepper

1. Mix all ingredients in a bowl. Chill.
2. Share with friends. Or not, if you're stingy.

Moroccan Spiced Carrot Dip

Last night I had the girls over for a Moroccan-themed dinner. I don't think I've tried Moroccan food before, and I've certainly never tried to cook it, so it was a bit of a gamble. Luckily, I think most of it turned out pretty well. We started the evening with this carrot dip (courtesy of http://herbsspices.about.com) which I will definitely make again.

Ingredients:
1 pound carrots, peeled, trimmed, and cut into 1 inch chunks
1/4 cup water
2 to 3 cloves of garlic, peeled and finely chopped
3/4 t peeled and grated fresh ginger
1/2 t paprika
1/4 t cinnamon
1/4 t coriander
2 t freshly squeezed lemon juice
2 T extra virgin olive oil
Freshly chopped parsley for garnish (optional)

Place the carrots and water into a small saucepan and bring to a boil. Once the water begins to boil, reduce the heat to low, cover, and steam the carrots until they are very tender (about 15 minutes).

Puree the carrots using an immersion blender (or food processor or regular blender). Add the garlic, ginger, paprika, cinnamon, coriander, and lemon juice, and continue blending until the mixture is smooth. Drizzle in the olive oil, and continue to blend.

Allow to cool before serving (can be served chilled or at room temperature). I served this with Trader Joe's pita crackers.

Mmmm... dip!

Bean Dip
This is my aunt Holly's specialty, and we always devour it at family functions.

1 - 8oz brick of cream cheese (softened)
1 - 8oz tub of sour cream (cover your eyes, Emily!)
1 can vegetarian refried beans (refried black beans are particularly delicious)
1/2 package of enchilada seasoning or taco seasoning
1 - 16oz jar of salsa
1 - 8 oz bag of shredded cheese (I usually use the Mexcican blend)

Mix the cream cheese, sour cream, beans, and seasoning together. Spread the mixture in two 8" pie pans. Top with salsa and cover with cheese. Bake for 15-20 minutes at 350. Serve with tortilla chips.


Queso

1 can of Ro-tel tomatoes (undrained)
1 small block of velveeta

Cube up the velveeta and mix in tomatoes. Microwave for 5 minutes or until melted, stirring once in the middle. Serve with tortilla chips. (So easy, but so good!)