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home > recipes > meat > yellow plantain and meat pie
from Pittsburgh, PA (Pastelon de Amarillos) 1 pound ground beef 5 plum tomatoes, seeded and diced 1/2 cup basic recaito (see Freddie's Recaito recipes below) 1/2 cup manzanilla olives, chopped 1/2 cup golden raisins 1/ pound green beans, cooked 1 cup tomato sauce 1 teaspoon salt 1 teaspoon dried oregano 1/2 tablespoon black pepper 7 very ripe yellow plantains, peeled and cut into ½-inch thick slices 1/2 pound mozzarella cheese, shredded 6 eggs, beaten oil for frying Brown the meat in a large frying pan. Add the next 9 ingredients and cook over medium heat for 5 minutes. Set aside. Preheat the oven to 350F. Heat the oil and fry the plantains until golden brown. Drain on paper towels. Spread ½ of the filling in the bottom of a 9-inch square baking pan. Add a layer of ½ of the plantain slices and cover with the remaining filling. Add the mozzarella cheese. Top with the remaining plantain slices. Pour the eggs over all. Bake for 45 minutes, or until the eggs are set. Kate's Notes: Here are the changes I would make in the future. This is definitely too much for a 9"x9" pan. I doubled it, thinking to put it in a bigger, deeper foil pan but I only used about 3/4 of the meat mixture, but then I had used closer to 3 lbs. of meat than 2 lbs. I used 2 cans of DelMonte diced tomatoes. That seems about right for the amount of meat. One pound of green beans seemed like way too much. I would use 1/2-3/4 lb. for 2 lbs. of meat. Seven is definitely too many plantains. I bought 8 for a double recipe and ended up using only 4 of them for the 2lbs. of meat. Cheese amount is okay, although I only used about 3/4 lb. I could have used the whole amount. New Ingredient List (based on the way mine came out for a double recipe - the original ingredient list is for a single recipe): 2 pounds ground beef 2 cans diced tomatoes (plain or seasoned with onion, garlic, and/or oregano)(this replaces the fresh tomatoes and the tomato sauce in the original recipe) 1 cup recaito (I used the 3rd version) 1 cup manzanilla olives, chopped (I left these out since I hate olives!) 1 cup golden raisins 1/2-3/4 pound green beans, cooked 1 teaspoon salt, or to taste (due to salt in canned tomatoes I did not double the salt) 2 teaspoons dried oregano 1/2 tablespoon black pepper 4 very ripe, yellow plantains, peeled and cut into ½"-thick slices 1 pound mozzarella cheese, shredded 9 eggs, beaten 1 cup milk oil for frying The original (single) recipe calls for baking this in a 9"x9" pan. Based on what I found out doing a double recipe there's no way the single would fit in a standard 9"x9" baking pan - it's not nearly deep enough. For the double recipe I used one of those large, disposable aluminum baking/roasting pans, about 9"x13" and about 4" deep (I haven't actually measured it, this is just a guess). Anyway, it barely holds everything. Another note, for the egg custard topping, I decided to add milk to make it more custardy rather than more like an omelette or scrambled egg texture. I don't know how "authentic" this is but I thought I would like it better - more like the topping on moussaka, pastitsio, or bobotie, which this dish reminds me of in some ways. Freddie's Recaíto Recipe: Recaíto is always part of the sofrito base ingredient for many Puerto Rican dishes. It is made of vegetables and a few condiments, it adds a distinctive taste to our foods. I am going to introduce 3 recipes of recaíto because in some places you can't find some of the ingredients. If you can get all of the ingredients you are very lucky, but the basic recipe will do just fine. You can also make a large batch to store into jars to refrigerate, just double or triple the recipes. Basic recipe: ½ small green pepper ½ medium yellow onion 2 cloves garlic ¼ tsp. black pepper Better recipe: Same ingredients as in the basic recipe plus: 2 sprigs of fresh cilantro The best recipe: Same ingredients as in the basic and better plus: 2 recao leafs (use parsley if recao isn't availiable) Chop up all the ingredients into chunks and process them in your food processor which is the best and process until it's all chopped up to resemble oatmeal (pictured). If you don't have a food processor use a blender, if neither chop everything up into very tiny pieces. Recaíto can be used for all types of foods, and they don't have to be Puerto Rican. Culantro (eryngium foetidum) is a flavorful herb used in Caribbean cooking. Puerto Rico uses it extensively in all kinds of stews, soups, beans, asopao, etc. It is a more flavorful substitute for Cilantro for all your culinary creations. It is definitely not easy to come by the seeds for this fragrant herb until now. I have available these seeds packed hermetically sealed to last you for some time. Another name for this herb in Puerto Rico is recao. In Asia it is also known as long coriander. Culantro is also known as ngo-gai, spirit weed, long coriander, false coriander, black benny, recao de monte, Mexican coriander, and well over 65 more names in different parts of the world. -- Kate Connally

Yellow Plantain and Meat Pie


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keyword: yellow
keyword: plantain
ethnicity: central american
recipes for meat
recipes by connally
Email Address:
(posted December 10, 2003)

from Pittsburgh, PA

(Pastelon de Amarillos)

1 pound
ground beef
5
plum tomatoes, seeded and diced
1/2 cup basic recaito (see Freddie's Recaito recipes below)
1/2 cup
manzanilla olives, chopped
1/2 cup golden raisins
1/ pound
green beans, cooked
1 cup
tomato sauce
1 teaspoon
salt
1 teaspoon dried
oregano
1/2 tablespoon black pepper
7 very
ripe yellow plantains, peeled and cut into ½-inch thick slices
1/2 pound
mozzarella
cheese, shredded
6
eggs, beaten
oil for frying

Brown the meat in a large frying
pan. Add the next 9 ingredients and cook over medium heat for 5 minutes. Set aside. Preheat the oven to 350F. Heat the oil and fry the plantains until golden brown. Drain on paper towels. Spread ½ of the filling in the bottom of a 9-inch square baking pan. Add a layer of ½ of the plantain slices and cover with the remaining filling. Add the mozzarella cheese. Top with the remaining plantain slices. Pour the eggs over all. Bake for 45 minutes, or until the eggs are set.

Kate's Notes: Here are the changes I would make in the future. This is definitely too much for a 9"x9"
pan. I doubled it, thinking to put it in a bigger, deeper foil pan but I only used about 3/4 of the meat mixture, but then I had used closer to 3 lbs. of meat than 2 lbs. I used 2 cans of DelMonte diced tomatoes. That seems about right for the amount of meat. One pound of green beans seemed like way too much. I would use 1/2-3/4 lb. for 2 lbs. of meat. Seven is definitely too many plantains. I bought 8 for a double recipe and ended up using only 4 of them for the 2lbs. of meat. Cheese amount is okay, although I only used about 3/4 lb. I could have used the whole amount.

New Ingredient List (based on the way mine came out for a double recipe - the original ingredient list is for a single recipe):
2 pounds
ground
beef
2 cans diced tomatoes (plain or seasoned with
onion, garlic, and/or oregano)(this replaces the fresh tomatoes and the
tomato sauce in the
original recipe)
1 cup recaito (I used the 3rd version)
1 cup
manzanilla olives, chopped (I left these out since I hate olives!)
1 cup golden raisins
1/2-3/4 pound
green beans, cooked
1 teaspoon
salt, or to taste (due to salt in canned tomatoes I did not
double the
salt)
2 teaspoons dried
oregano
1/2 tablespoon black pepper
4 very
ripe, yellow plantains, peeled and cut into ½"-thick slices
1 pound
mozzarella
cheese, shredded
9
eggs, beaten
1 cup
milk
oil for frying

The original (single) recipe calls for
baking this in a 9"x9" pan. Based on what I found out doing a double recipe there's no way the single would fit in a standard 9"x9" baking pan - it's not nearly deep enough. For the double recipe I used one of those large, disposable aluminum baking/roasting pans, about 9"x13" and about 4" deep (I haven't actually measured it, this is just a guess). Anyway, it barely holds everything. Another note, for the egg custard topping, I decided to add milk to make it more custardy rather than more like an omelette or scrambled egg texture. I don't know how "authentic" this is but I thought I would like it better - more like the topping on moussaka, pastitsio, or bobotie, which this dish reminds me of in some ways.

Freddie's Recaíto Recipe:
Recaíto is always part of the
sofrito base ingredient for many Puerto Rican dishes. It is made of vegetables and a few condiments, it adds a distinctive taste to our foods. I am going to introduce 3 recipes of recaíto because in some places you can't find some of the ingredients. If you can get all of the ingredients you are very lucky, but the basic recipe will do just fine. You can also make a large batch to store into jars to refrigerate, just double or triple the recipes.

Basic recipe:
½ small
green pepper
½ medium yellow
onion
2 cloves
garlic
¼ tsp. black pepper

Better recipe:
Same ingredients as in the basic recipe plus:
2 sprigs of fresh
cilantro

The best recipe:
Same ingredients as in the basic and better plus:
2 recao leafs (use
parsley if recao isn't availiable)

Chop up all the ingredients into chunks and process them in your food processor which is the best and process until it's all chopped up to resemble oatmeal (pictured). If you don't have a food processor use a blender, if neither chop everything up into very tiny pieces. Recaíto can be used for all types of foods, and they don't have to be Puerto Rican.

Culantro (eryngium foetidum) is a flavorful herb used in Caribbean cooking. Puerto Rico uses it extensively in all kinds of stews, soups,
beans, asopao, etc. It is a more flavorful substitute for Cilantro for all your culinary creations. It is definitely not easy to come by the seeds for this fragrant herb until now. I have available these seeds packed hermetically sealed to last you for some time. Another name for this herb in Puerto Rico is recao. In Asia it is also known as long coriander. Culantro is also known as ngo-gai, spirit weed, long coriander, false coriander, black benny, recao de monte, Mexican coriander, and well over 65 more names in different parts of the world.

--
Kate Connally



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