Twice-Fried Plantains with Gingered Tuna Tartar and Guacamole Recipe

A great entertaining recipe featuring Virginia grown ginger.

I'm excited to share with everyone this easy and fun cocktail nibble recipe and video featuring Virginia grown ginger. It's a recipe for Twice-Fried Plantains with Gingered Tuna Tartar and Guacamole, and it's my latest for The Virginia Farm Bureau's "Heart of the Home" cooking segment, which I am happy to report has now doubled in production, which means more recipes and more shows featuring Virginia everything.

You can catch these shows in their entirety here as well as here on various statewide cable and satellite stations. However, for a play by play on how to make this creative nibble that's best described as being a little Cuban and a little Asian all wrapped into one tasty bite, check out the above video. Savory plantains are double fried until they're super crispy and then topped with a fresh tuna tartar blended with sesame oil, green onions, and of course, a healthy dose of freshly grated Virginia ginger before receiving a dollop of creamy guacamole. You'll have to trust me on this one, it is an amazingly addictive combination.

Enjoy!

Twice-Fried Plantains topped with Gingered Tuna Tartar and Guacamole

Serves approximately 20 as a cocktail nibble

For the Tartar:

1 pound sushi-grade tuna, cut into ¼-inch cubes
3 tablespoons soy sauce or Japanese shoyu sauce
3 tablespoons green onions, minced
3 tablespoons sweet onion, diced
1 1/2 tablespoons dark sesame oil
1 tablespoon freshly grated ginger
Dash of garlic chili sauce or Sriracha sauce, optional
1 tablespoon toasted sesame seeds (either white or black)

Mix all ingredients in a medium-sized bowl. Cover and refrigerate for at least two hours.

For the Guacamole:

2 ripe avocados, pitted and peeled
Juice of ½ a small lime
1 teaspoon garlic, finely minced or grated
1/2 teaspoon jalapeno, finely minced (or to taste)
1 tablespoon cilantro, minced, plus extra for garnish
Salt and pepper, to taste

In a medium-sized bowl , mash your avocados coarsely (leaving a few chunks here and there). Add the rest of your ingredients and season with salt and pepper. Sprinkle with additional fresh lime juice and cover tightly with plastic wrap and refrigerate until ready to serve.

For the Plantains:

3 to 4 large unripe (green) or barely ripe (slightly yellow) plantains
2 cups (approximately) peanut or canola oil, for frying

With a sharp, small knife, cut the ends from each plantain and cut a lengthwise slit through the skin. Peel away the skin and discard. Cut plantains crosswise into 1 ½-inch thick pieces.

In a 12-inch nonstick skillet, heat a ½ inch of oil over moderate heat. It should be just hot enough to sizzle when a plantain piece is added. Fry plantains in batches, without crowding, until tender and just golden, about 2 to 3 minutes on each side. With tongs, transfer plantains to paper towels to drain. Repeat until you've cooked all of the plantains.

Remove skillet from heat and reserve the oil. With the bottom of a heavy saucepan or a wide solid metal spatula, flatten plantains to ¼ inch thick and about 3 inches in diameter. Heat the reserved oil over moderate heat until hot, but not smoking. Fry the flattened plantains again in batches, without crowding, until golden, about 2-3 minutes. With tongs, transfer plantains onto paper towels to drain. Season lightly with salt, if desired.  Keep plantains warm in the oven until ready to top with the tuna and guacamole.

To serve: Top each plantain with a spoonful of the tuna tartar and then a dollop of guacamole. Repeat until you’ve used up all of your ingredients. Serve immediately on a platter garnished with cilantro and lime slices.

©2012 Fatback and Foie Gras. All rights reserved. This material may not be published, broadcast, rewritten or redistributed without permission.

Pin It Now!

Crostini Topped with Brie, Balsamic Marinated Strawberries and Arugula

This just might be the easiest and most elegant party appetizer of the season. I first tried this recipe at White Fences Winery in Irvington, Virginia, a small fishing town in the Northern Neck near the Chesapeake Bay. Sadly, the winery is no more, but this fantastic combination of oozy triple creme brie, piquant balsamic strawberries and peppery arugula on top of a crunchy crostini lives on just in time for your next New Year's Eve cocktail party.

If you're looking for a snazzy recipe to add to your holiday repertoire, I highly recommend giving this one a try.

Crostini Topped with Brie, Balsamic Marinated Strawberries and Arugula Recipe

Serves 12

2 tablespoons good quality balsamic vinegar
1/2 tablespoons sugar
1 1/2 cups of strawberries, hulled and sliced
Generous handful of arugula
Extra virgin olive oil
1/2 a sourdough baguette, sliced 1/2-inch thick
8-ounces triple creme brie brought to room temperature
Freshly ground black pepper

In a bowl, mix together vinegar and sugar until sugar is dissolved. Add strawberries. Cover and let sit for 15 minutes to marinate.

Meanwhile, toss arugula with a little olive oil to taste. Add a couple spins of the pepper mill and toss again. Set aside.

Lightly brush crostini's with olive oil and toast on each side.

To assemble: spread each piece of toasted baguette with brie. Then top with a couple of strawberries and arugula. Garnish with a bit of extra black pepper. Serve immediately. Repeat with any remaining ingredients.

©2011 Fatback and Foie Gras. All rights reserved. This material may not be published, broadcast, rewritten or redistributed without permission. Pin It Now!