TARCtones & Mojito Recipes
Enjoy these fun recipes presented to you by our very own Dan Fernandez. Please cook and drink responsibly.
TOSTONES (Cuban Style)
Cut the ends of each plantain off.
Cut through the peel only, the entire length of the plantain, and peel along the cut and remove by hand.
Fill a large skillet a third full with oil and heat over medium-high heat to a temperature of about 300 degrees F.
Once the oil is hot, fry the plantain slices for approximately 3 to 5 minutes, turning once, just long enough to make them soft on the inside and a little crispy on the outside.
Remove the plantains and drain on paper towels.
Use a plantain press (or a brown paper bag folded over) to smash the plantains to be half of their thickness.
Bring the oil back to frying temperature and fry the plantains again until golden brown on both sides.
Remove and use paper towels to absorb excess oil.
Sprinkle with salt and serve.
Dan’s Step-by-Step Video
MOJITOS (Dan Fernandez’s Recipe)
• 2-teaspoons SUGAR
• 10-fresh MINT leaves, plus 1-sprig for garnish
• Juice of 1/4 LIME
• 2-ounces RUM (I use Bacardi Superior Rum)
• Splash club SODA
• 1-lime slice for garnish
Combine the sugar, mint, and lime juice in a 12-ounce glass and muddle together.
Fill the glass with ice, and then pour in the rum.
Shake in a shaker until well mixed, then pour back into the same glass.
Fill with club soda, and garnish with mint and a slice of lime.
Sit back and enjoy responsibly.