Chef Mikel Anthony uses MIC Food Big Banana® Whole Ripe Plantain with a canoe cut to create his take on Canoas Platanos Maduros, a Puerto Rican dish that his father grew up eating in honor of in honor of #HispanicHeritageMonth ✨
by Chef Mikel Anthony
This recipe is part of the Chef’s Roll Test Kitchen Series and is made in partnership with MIC Food.
Connect with MIC Food’s corporate chef here.
Garlic and Onion Soubise
INGREDIENTS
- 10 cloves Garlic
- ½ ea. Onion
- ½ Milk ½ Cream (enough to cover)
METHOD
- Gently poach garlic and onion in milk and cream until tender.
- Blend and season.
Sofrito Puree
INGREDIENTS
- 1 bunch Cilantro
- 1 ea. Green pepper
- ½ ea. White onion
- 1 ea. Chile guero
METHOD
- Add ingredients into a food processor and blitz until as fine as you can get it.
- Transfer into a blender and blend until smooth. Add a touch of water if needed. Thicken as you desire.
Annatto Oil
INGREDIENTS
- 1 tbsp. Annatto seeds
- ½ cup Neutral oil
- 1 pinch Salt
METHOD
- Gently cook seeds in oil with salt until oil turns a beautiful red.
- Strain and keep oil
Canoas Platanos Maduros
INGREDIENTS
- 1 ea. Plantain
- 1-2 tbsp. Panela cheese (for stuffing)
- Achiote/annatto oil (for brushing)
- Onion and garlic soubise
- Sofrito puree
- Cotija (for grating)
- Sliced wagyu (about 3 slices per plantain)
- Banana leaf for garnish
METHOD
- Stuff plantains with panela cheese chunks and brush with annatto oil.
- Bake at 375f for 10 minutes or until cheese melts slightly.
- Top with wagyu and torch lightly. Brush with a touch more annatto oil and dot the soubise and sofrito puree.
- Grate cotija on top
