Indian River
Diners Guide will expose you to exotic and out of
the ordinary recipes and foods that would make any
night staying in special. Craving for something sweet?
Would you rather spend a quiet night at home with
your sweety? We also have a menu that can set the
stage for a romantic evening in. Our special menu
combinations will be updated daily. Bon Apetit!
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About Plantains | Plantain
Recipes
Caesar
Salad
Balsalmic Roasted Baby Red Potatoes
Filet Au Poivre
Caramel
& Dark Chocolate Brownies
Caesar
Salad
Ingredients
2
egg yolks
4 Tablespoons Extra Virgin Olive Oil
1 Teaspoon Anchovy Paste
2 Tablespoons Fresh Lemon Juice
1 Tablespoon Worcestshire Sauce
1 Tablespoon Dijon Mustard
1 Teaspoon grated Parmesan Cheese
Fresh Ground Pepper to Taste
1/2 Teaspoon minced Garlic
2 Cups Romaine Lettuce torn into bite size pieces
Croutons
Whisk
egg yolks in a mediom bowl amd slowly add extra virgin
olive oil and remaining seven ingredients. Toss with
romaine lettuce and croutons and garnish with an extra
sprinkle of parmesan cheese.
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Balsamic
Roasted Baby Red Potatoes
Ingredients
2 tablespoons olive oil
2 cups baby red potatoes, halved
1 tablespoon finely chopped green onion
2 garlic cloves, minced
1 teaspoon dried thyme
1 teaspoon dried rosemary, crushed
1/8 teaspoon ground nutmeg
1/4 cup balsamic vinegar
3/4 teaspoon salt
1/4 teaspoon pepper
In a
large nonstick skillet, heat oil over medium-high
heat. Add the potatoes, onion and garlic; toss to
combine. Add the thyme, rosemary and nutmeg; toss
well. Cook and stir for 10-12 minutes or until potatoes
are hot. Transfer to a 15-in. x 10-in. x 1-in. baking
pan coated with nonstick cooking spray. Bake at 400
degrees F for 25-30 minutes or until potatoes are
golden and almost tender. Add the vinegar, salt and
pepper; toss well. Bake 5-8 minutes longer or until
potatoes are tender.
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Filet
Au Poivre
Ingredients
2 Filet Mignon
3 Tablespoons Cracked Black Pepper
2 Tablespoons Butter
1 Tablespoon Minced Shallots
2 Tablespoons Cognac
2 Tablespoons Red Wine
1/4 cup Beef Broth
2 Tablespoons Heavy Cream
Press
the pepper into the raw filets. Heat the butter in
a heavy skillet. Sear the filets over medium high
heat on both sides turning the filets with tongs.
Reduce heat to medium and cook with desired doneness.
Remove the filets from pan and keep warm. Add shallots
to pan and saute a minute or so. Add cognac &
wine – boil 2 minutes, scraping up bits from
pan. Stir in cream, heat but do not boil. Pour sauce
over filets and serve.
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Caramel
& Dark Chocolate Brownies
Ingredients
1 14oz. package soft caramels
1/2 cup evaporated milk & 1/3 cup evaporated milk
6 oz. package of semi-sweet dark chocolate
1 19 oz. package of devil food deluxe cake mix (without
the pudding)
3/4 cup melted butter
Pre-heat
oven to 375. Melt the caramels along with the 1/2
cup of evaporated milk and semi-sweet chocolates in
a saucepan. In a large bowl add melted butter and
evaporated milk to the cake mix and blend well. Grease
a 9x13 inch baking pan and place 1/2 of the cake batter
in and spread evenly (Leave the other half in the
bowl for later). Bake for 6 to 10 minutes then remove
from oven. Pour the melted chocolate and caramel mix
over the baked cake mix the carefully place remaining
batter over the melted parts. Do not try to spread
it with a spoon or it will get messy. I usually handle
the remaining cake batter with my hands since it is
dry enough and place small pieces enough to cover
the rest of the melted caramel. It may look like you
haven't covered the entire area but don't worry, once
you bake it for the remaining 15 to 20 minutes it
will all come together.
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All
About Plantains By John Rivera
Native
to India, plantains are grown most widely in
tropical climates. At first sight, many people
confuse them with bananas. Although they look
a lot like green bananas and are a close relative,
plantains are quite different. They are starchy
rather than sweet and are used as a vegetable
in many cuisines, especially those of Latin
America and Africa. Plantains are sometimes
referred to as the pasta and potatoes of the
Caribbean.
Sold
in the fresh produce section of the supermarket,
they usually resemble green bananas but ripe
plantains may be black in color. They are longer
and have thicker skins than bananas. They also
have natural brown spots and rough areas. This
vegetable-banana can be eaten and tastes different
at every stage of development. The interior
color of the fruit will remain creamy yellowish
or lightly pink. When the peel is green to yellow,
the flavor of the flesh is bland and it's texture
starchy. As the peel changes to brown or black,
it has a sweeter flavor and more of a banana
aroma, but still keeps a firm shape when cooked.
www.riverastostonera.com
How
to Make Tostones Chips/Cups/Slices
Select
super green plantains. Peel the plantains (see
step1). Heat vegetable oil* in a deep fryer
or a deep frying pan to 360°. To make chips,
cut the plantains on an angle, 1 inch thick
(see step 2). To make cups, cut the plantains
in straight 2 inch slices (see photo 3). To
make slices, slice the plantain in half its
entire length. Soak pieces in salt water for
10-15 minutes. Dry off slices with paper towel
before putting them in the hot oil. Fry for
3 minutes, until light brown. (Spray wooden
tostonera with non stick spray). Place plantain
pieces on their sides in the flat indentation
to make chips (see chips step 1 & 2), place
one piece in each indentation to make cups (see
cups step 1 & 2). Place one half of plantain
in flat indentation to make slices (see slices
step 1 & 2). Close Rivera's Tostonera ™
and press. With a fork, remove chips/cups/slices
and drop them in the hot oil for 3 more minutes
until crisp, firm and golden brown. Remove from
oil and drain on paper towels.
*Use
fry oil thermometer and kitchen timer. For low
cholesterol, fry in peanut oil.
Remember
to check your oil temperature before frying.
If you are frying a large amount of tostones,
your oil temperature will drop. Allow time in
between batches to adjust oil temperature. They
cook quickly so watch them carefully. Do not
overcook them.
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