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<!DOCTYPE html>
<html lang="en">
<head>
<meta charset="UTF-8" />
<meta http-equiv="X-UA-Compatible" content="IE=edge" />
<meta name="viewport" content="width=device-width, initial-scale=1.0" />
<title>Stuffed Mofongo Tutorial</title>
<link rel="stylesheet" href="style.css" />
</head>
<body>
<nav class="navbar">
<div class="container">
<div class="left">Kitchen Ventures</div>
<div class="right">
<ul>
<li>About</li>
<li>Find More</li>
<li>Contact</li>
</ul>
</div>
</div>
</nav>
<div id="title">
<h1>
<strong>Stuffed Mofongo Tutorial</strong>
</h1>
<div class="profile">
<p>
<strong><em>By Jose Plaud</em></strong>
</p>
<img
class="image-profile"
src="./images/ca747378-cfbf-4ea9-888f-a18df8f54f05.jpg"
alt="picture of Jose Plaud"
/>
</div>
</div>
<div class="description">
<img
class="image"
src="images/mofongo.jpg"
alt="stuffed mofongo"
height="400"
/>
<h3><span>What is a Stuffed Mofongo?</span></h3>
<p>
Mofongo is a Puerto Rican staple dish. Relatively easy to make yet big
on FLAVOR! In a nutshell, you’re just lightly pan-frying plantains and
mashing them with a few simple ingredients.
</p>
<p>
It’s their mashed potatoes but with much more flair! It’s made with
green plantains (savory bananas), mashed garlic and crunchy chicharron
(fried pork rinds). It’s rooted in the West African dish fufu where yams
or plantains are boiled and pounded into a doughlike consistency then
rolled into balls and eaten.
</p>
<p>
It has a consistency that is neither too soft or too hard sitting
somewhere in between mashed potatoes and chunky potato salad. Once
mashed the plantains are molded into the shape of a bowl or ramekin and
then stuffed with garlic and bacon in its simplest form.
</p>
<p>
Fresh herbs, onions, etc. may appear in different regional or familial
versions. In this form mashed plantains are typically a side, but when
stuffed or topped with braised meats or seafood it becomes mofongo
relleno, a main entree.
</p>
<p>
In my version, I create a mofongo relleno de camarones which is Mofongo
topped with shrimp and roasted red pepper sauce.
</p>
</div>
<div class="materials">
<img
class="image"
src="images/Irmas-Mofongo-Recipe_Courtesy-of-PBS_VPM-1024x576.jpg"
height="400"
/>
<div class="text">
<h3><span>Mofongo Ingredients</span></h3>
<ul class="ingredients">
<li>Plantains</li>
<li>Shrimp</li>
<li>Garlic Cloves</li>
<li>Bacon</li>
<li>Red Bell Pepper</li>
<li>Yellow Onion</li>
<li>Cilantro</li>
<li>Sweet Smoked Paprika</li>
<li>Salt & Pepper</li>
<li>Olive Oil</li>
<li>Roasted Red Pepper Sauce</li>
</ul>
</div>
</div>
<div class="steps">
<h3>
<strong><span>How To Make Mofongo w/ Shrimp</span></strong>
</h3>
<div class="text1">
<h4>Step 1: Prep the plantains</h4>
<p>
Cut the ends of the plantains, peel them and cut into 1-inch thick
pieces and let them soak in salted water for 15 minutes. Drain the
plantains and dry them very well.
</p>
<h4>Step 2: Brown the plantains</h4>
<p>
Cook in hot oil about 3-4 minutes on each side, or until the discs
have turned a darker golden color but have not yet browned (do not let
them brown!).You should be able to easily pierce them with a fork when
they are ready. NOTE: Make sure there is sufficient fat in the pan,
add additional if the plantains soak up too much.
</p>
<h4>Step 3: Prepare the vegetables</h4>
<p>
Add bacon to frying pan and cook 5 minutes then add the onions and
peppers, stirring occasionally. Cook until bacon is crisp and onion is
soft and caramelized a bit.
</p>
<h4>Step 4: Make the mofongo mix</h4>
<p>
Using a mortar & pestle of large bowl + potato masher - mash plantains
then add minced garlic, spices, and cilantro. Next add in the bacon,
onions, peppers, and pan grease. Knead until well mixed but not
overmixed.
</p>
</div>
<div class="pasos">
<img
class="image"
src="images/plantains-in-mortar-fav.jpg.webp"
alt="plantains being mashed"
width="450"
/>
<img
class="image"
src="images/mofongo-overhead.jpg.webp"
alt="Shrimp stuffed mofongo"
width="450"
/>
</div>
<div class="text1">
<h4>Step 5: Plate the mofongo</h4>
<p>
Spray inside of a small bowl or ramekin with cooking spray or grease
with oil. Pack a portion of the plantain dough into the bowl to shape
it, then invert the bowl to slide the mofongo out onto a plate. Press
the top of the mofongo with your thumb to create a small crevasse.
</p>
<h4>Step 6: Cook the shrimp</h4>
<p>
Heat a large skillet over medium-high heat. Add olive oil then fry the
shrimp 2 minutes per side
</p>
<h4>Step 7: Finish the dish</h4>
<p>Place the shrimp around and on top of the mofongo.</p>
</div>
</div>
<div class="recipes">
<h4><span>More Recipes:</span></h4>
<ul>
<li>
<a href="https://themom100.com/recipe/pernil/">Pernil</a>
</li>
<li>
<a href="https://www.thespruceeats.com/pasteles-basics-2138107"
>Pasteles</a
>
</li>
<li>
<a href="https://www.goya.com/en/recipes/tembleque-coconut-pudding"
>Tembleque</a
>
</li>
</ul>
</div>
</body>
</html>