FoodWays Presentation
September 26, 2004 at TCA

Pastelon (serves 4-6)
4-5 Ripe plantains
3 T. Olive Oil
1 lb.Ground beef
1/2 Yellow onion - chopped
1/2 Green bell pepper - chopped
4 Garlic cloves - minced
1 envelope Sazon Goya spices
1 T. Recao - chopped
1 T. Tomato paste
1 T. Fresh cilantro - chopped
2 Eggs
1 c. Mozzarella - shredded
Salt and Pepper to taste

For the Plantains:
Peel and deep fry whole plantain at 325 degrees until golden brown. Remove from the grease, drain and then press to about 1/2" thick/flat. Reserve for later.
For the beef:
Heat the olive oil in the sauté pan and add the onions, peppers, and garlic and sweat until slightly tender. Add the tomato paste, and cook for one minute. Add the ground beef and the Sazon spices. Stir occasionally and cook until all the beef is well cooked. Add the cilantro and recao. Adjust seasonings, and strain excess fat. Cool and reserve.

Place one even layer of flattened plantain in the bottom of a loaf pan. Egg wash the first layer. Add an even layer of the ground beef mixture and top with a portion of cheese. Continue to add layers in the same order, egg washing in between each layer until you reach the top of the pan. Top with cheese, cover with aluminum foil. Poke some holes in the foil for steam and bake at 350 for about 20-35 minutes until heated all the way through.

BACALAO A LA CRIOLLA
12 oz. Salted Cod
1 qt. Water
2 T. Olive Oil
1/2 Yellow Onion - medium dice
3 cloves Garlic - minced
1/2 Green Bell pepper - diced
1/2 Red Bell pepper - diced
1 envelope Sazon Goya
1 T. Tomato Paste
3 oz. White wine
2 T. Recao - chopped
Salt and Pepper to taste

Cod: Soak in water overnight. Change the water the next day and blanch for seven minutes. Remove from the water, cool and then shred the cod. Heat the olive oil in a sauté pan and add the onion, pepper, and garlic, sweat to tender. Add the Sazon and tomato paste and cook another minute. Deglaze with the white wine and reduce this until nearly evaporated. Add the Recao, cod and season to taste.