Name: Tostones (Fried Plantains)
Ingredients: Vegetable oil; for deep frying; 2 lg Green plantains; peeled, cut 1-inch; Xx; diagonal slices; Salt; to taste; === ARUGULA DIPPING SAUCE ===; 1 bn Arugula; leaves only, coarsely chopped; 1 Serrano chile; stemmed, seeded,; Xx; and minced; 2 Garlic cloves; finely chopped; 2 tb Lime juice; 3 tb Olive oil; 1/2 ts Salt; 1/4 ts Freshly-ground black pepper

In seeking after holiness we are not so much seeking after a thing as we are seeking a Person. The blessings of the gospel – election, justification, sanctification, glorification, and all the rest – have been deposited in no other treasury but Christ. We don’t just want holiness. We want the Holy One in whom we have been counted holy and are now being made holy. To run hard after holiness is another way of running hard after God.

Kevin DeYoung

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains	Niger	Toohot09	6	servings

INGREDIENTS

		Vegetable oil; for deep frying
2	lg	Green plantains; peeled, cut 1-inch
		Xx; diagonal slices
		Salt; to taste
		=== ARUGULA DIPPING SAUCE ===
1	bn	Arugula; leaves only, coarsely chopped
1		Serrano chile; stemmed, seeded,
		Xx; and minced
2		Garlic cloves; finely chopped
2	tb	Lime juice
3	tb	Olive oil
1/2	ts	Salt
1/4	ts	Freshly-ground black pepper

INSTRUCTIONS

In a food processor, combine all the ingredients for the sauce and pulse
together, scraping down the sides of the bowl as necessary, until smooth.
Cover with plastic and refrigerate until serving, but not more than 2
hours. In a large heavy saucepan or deep-fat fryer, heat about 3 inches of
vegetable oil to 375 degrees. Deep fry the plantain slices, in batches if
necessary to prevent overcrowding, for about 5 minutes, or until they just
begin to turn golden. Remove the plantains with a slotted spoon and drain
on paper towels. When the slices are slightly cooled, place a paper towel
on the top of each one and flatten slightly with the palm of your hand to
about half their thickness. Return the plantains to the hot oil and fry
until golden-brown, 3 to 4 minutes more. Transfer to plates lined with
fresh paper towels, drain briefly and sprinkle with salt to taste. Serve
warm, accompanied by the dipping sauce. This recipe yields 6 servings.
Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken
From the TV FOOD NETWORK - (Show # TH-6220 broadcast 03-10-1997) Downloaded
from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com
03-10-1997
Recipe by: Susan Feniger and Mary Sue Milliken
Converted by MM_Buster v2.0l.

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