Sweet, salty and spicy is a great flavor combination and that’s just what’s on the menu tonight. Let’s see what’s cooking as we grab a Bite with Belkys.
The Chef: Cesar Zapata
The Restaurant: The Federal in Miami
The Dish: Charred Platano
Ingredients:
Mornay Sauce
2 ounces flour
2 ounces butter
1 quart milk
1 cup aged cheddar cheese, shredded
½ onion pique
2 bay leaves
1 pinch freshly ground nutmeg
Platanos
4 plantains, yellow (very ripe, skin should be black)
2 oz butter, cubed
2 pickled jalapeno peppers, sliced
4 oz queso fresco, grated
4 sprigs cilantro leaves
4 Thai basil leaves (or regular)
salt and pepper to taste
Method of Preparation:
-Start by making a Mornay sauce. Put unsalted butter in a hot pan and let it melt. Add all-purpose flour and stir until it’s well-incorporated. Add whole milk and an onion pierced with cloves. Toss in bay leaves and ground nutmeg, and simmer for about 30 minutes- stirring off and on. When the sauce gets thick- add cheddar cheese and stir until it melts. Set aside.
-Next, pour melted butter over a ripe, yellow plantain. Rub the butter in and put it on a hot grill for several minutes. You want to get some nice chargrill marks. Turn it so it grills on all sides. This caramelizes the sugars and makes the plantain even sweeter. Season with salt and pepper and it’s ready to plate.
To Plate:
Cut it down the middle and open the plantain like a baked potato. Stuff with queso fresco. Add mole spice and pickled serrano peppers. Garnish with the Mornay sauce and top with thai basil, and petite cilantro.
Serving suggestion: Orange Sauvignon Blanc
Serves: 4
The Federal
5132 Biscayne Blvd.
Miami, Fl, 33137
305.758.9559
http://www.thefederalmiami.com/
Bring in a printed copy of the recipe and get a complimentary jumbo biscuit with your meal, now through Feb. 15.