This is part of the Venezuelan Pabellon recipe that I learned from Chef Cristian Feher in 2010. Take 3 sweet, ripe plantains (the blacker the skin, the sweeter the flesh – which will caramelize when cooked), peel, and cut into ¼ inch diagonal slices. Heat ½ to 1 inch of peanut oil in a cast iron pan until hot. Place the plantain slices in the hot oil. When one side is browned (about 1-2 mins), flip and cook on the other
side. When that side is browned, place on a paper towel-lined plate. Sprinkle with salt while still hot and enjoy. (Jan. 2014)
Cooking Adventures 