Plantain Charlotte -- The way to a man's heart is through his stomach

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Date Posted: 03:54:41 10/25/02 Fri
Author: SRA
Subject: Plantain Charlotte

3 plantains
1/2 cup vegetable oil,divided
1 onion,finely diced
2 cloves garlic,crushed
16 pieces asparagus
4 tbls.fresh chopped parsley
4 tbls.coconut flakes
1 tbl.honey
2 tbls.vinegar

1.Slice plantains and cut into 24 one-half inch chunks. Remove
asparagus tips;set aside.Slice asparagus spears;set aside.
2.Preheat oven to 350 degrees.
3.In large frying pan over high heat,place 1/4 cup vegetable
oil.Add plantains and fry,stirring,about 3 minutes until browned.
Remove from heat and set aside.
4.Place remaining 1/4 cup vegetable oil in pan.Add onion, garlic
and asparagus spear slices;saut� for 4 minutes.Stir in cooked
plantain,parsley,coconut flakes,honey and vinegar. Transfer to
baking pan and place in oven;cook for 5 minutes.Set aside. Reduce
oven temperature to 300 degrees.
5.Fill four 4-ounce souffl� cups with plantain mixture; cover
with foil.Place in 300-degree water bath in oven.Cook 25 minutes.

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