PICADILLO DE CHAYOTE Y MAIZ/Chayote and corn Picadillo
PATACONES/Green Plantain Fries
Platanos Fritos/ Plantains Chips
Picadillo de platano verde / Green Plantain Picadillo
Stuffed Chayotes
Enyucados
Ripe Plantain* Turnovers (Empanadas de Platano maduro)


PICADILLO DE CHAYOTE Y MAIZ/Chayote and corn Picadillo

6 chayotes (Christoffenes)
3 cans of corn in water
1/2 ltr. of milk
125 grms butter
1/2 cup of chopped red sweet pepper
1/2 cup chopped onion;salt
and pepper to taste.

Peel the chayotes, cut them into slices and chop them into squares of
aprox. 1/2 cm x 1/2 cm. Fry the peppers and the onion in 1 tablespoon of
butter until the onion is cookjed, but not brown. Add the chayote, the
milk until the chayotes are cooked, (Aprox. 20 min. Add the corn and the
rest of the ingredients.

Serves 12.


PATACONES/Green Plantain Fries

6 Green Plantains
1/2 cup of oil
1/2 cup of milk

Peel and cut the green plantains in pieces of about 4 cm. Fry them in oil
until golden brown. Take them out and smash them once to get circle of
about 2 cm. thick.Dip them in the milk an fry them again until golden
brown. Add salt to taste.

Great for accompanying ceviche and fried beans.-


Platanos Fritos/ Plantains Chips

1 or 2 medium size fresh ripened or green plantains
5 tablespoons olive oil

The sweet plantains should be sliced thin long ways to create about 1/4
inch strips. In about 4 -5 tablespoons of olive oil cook with medium low
heat. Turning several times. Allow them to get golden brown but slowly.
The longer the ripened plantains cook the sweeter they are.

The green plantains should be sliced thinly to create thin little oval
chips. These should be cooked with medium high heat until they are golden,
to achieve this you can dip them in milk. These should be fried and placed
on top of a paper towel to drain. Then add salt.


Picadillo de platano verde / Green Plantain Picadillo

6 Green Plantains
1 ltr. Cooking cream
1 cup finely chopped cilantro
(Cilantro leaves)
1/2 cup parsley
1/2 sweet red peppers finely chopped
1 cup onion finely chopped
2 chopped garlics
2 tablespoons Worcestershire Sauce
salt and pepper to taste.

Wash the plantains with the skin and cut off the points. Cut each of them
in 3 equal parts. Boil them until the skins crack open. Drain the water,
peel them, and let them dry out and cool. Shred them in a Julienne. Fry
the onion and the sweet peppers. Add the rest of the ingredients except
the cream. Fry a little more and add the plantain, stirring thoroughly,
Add the cream and stir. May served hot or at room temperature as an
accompanying dish or as an Hors d'oeuvres on crackers. Serves 18.


Stuffed Chayotes

3 Chayotes, peeled halved
Salt and pepper
3 1/2 Cups soft breadcrumbs
2 Cups muenster cheese, grated
2 Eggs beaten
3 Tablespoon Parmesan cheese, grated
Butter

Parboil the chayotes in salted water for 10 minutes. Drain and carefully
scoop out the pulp, leaving at least at ? inch shell. Chop pulp and add 3
cups of breadcrumbs, cheese, salt, pepper and eggs. Fill chayotes shell
with this mixture. Mix the rest of breadcrumbs with Parmesan cheese and
sprinkle over the stuffed chayotes. Dot with butter. Bake in a 450 oven
for 15-20 minutes or until browned.




Enyucados

1 lb. Yuca, fresh or frozen
2 Eggs
1 Tablespoon butter
2 Tablespoons flour
Salt and coriander to taste
Oil

Peel the yuca and boil it in salted water. Once cooked, remove from heat
and drain. Make a puree and add eggs, butter, flour, cilantro and salt.
Form little cakes and fry in hot oil.


Ripe Plantain* Turnovers (Empanadas de Platano maduro)

*Plantains are very large, flat banana-like vegetables

1 medium size can of refried beans or your favorite cheese
4 ripe plantains
1/4 cup of Parmesan cheese
4 Tbsp. cooking oil
flour

Peel the ripe plantains and mash them with fork. Make into balls and fill
them with portions of refried beans or cheese. Roll in a bit of flour to
retain consistency. Heat oil in saucepan. Put in skillet and fried on each
side for 2-3 minutes.

Source: Costa Rican Food (http://www.puravida.com/cr/recipes.html).




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