adapted from Big Small Plates by Cindy Pawlcyn
Plantains
1. Cut off the tips and remove the peel. Make two lengthwise slits to loosen the skin.
2. Prepare a bowl of ice water add 1/4 tsp of salt.
3. Slice the plantains into chips that are about 1/8-1/4 inch thick. (If thinner chips are desired slice them 1/16-1/8 inch thick.)
4. Soak the plantain slices for 15 to 20 minutes in the bowl of ice water.
5. Fry the plantains in 1 1/2 inches of oil in a heavy-bottomed frying pan. Heat the oil to 365 degrees.
6. Lower a few slices of plantain at a time into the oil, do not over crowd. Fry for 1-2 minutes until crisp, remove to paper towels to drain, and salt while hot. Allow the oil to return to temperature before the next batch is fried.
Cindy's Backstreet Kitchen Mojo
12 small cloves garlic
1/4 tsp sea salt
1/4 cup bitter orange juice (available in the market; or 1/4 cup sweet orange juice plus 2 Tbsp lemon or lime juice)
1 1/2 tsp toasted ground cumin seeds
1/2 cup extra virgin olive oil
1/4 tsp fresh ground pepper
1. Place the garlic and salt in a blender. Pulse until finely chopped.
2. Blend in the bitter orange juice and cumin, finely process.
3. With the blender running, slowly add the oil in a thin, steady stream until mojo is emulsified. Season with pepper.
Creamy Cilantro-Garlic Dip
1 cup mayonnaise
1 1/2 tsp minced garlic
1/4 bunch cilantro, leaves and tender stems, coarsely chopped
2 Tbsp capers, rinsed and minced
1/4 tsp salt
1/8 tsp fresh ground black pepper
1. Mix all ingredients in a bowl. Chill.
Serve the plantain chips with the two dips and lime wedges to squeeze over the chips!