The Mural Man in Ohio

I was delighted to speak Spanish on a project so close to my home. Certainly, there is a big Spanish-speaking community in Ohio now. On a recent medical check-up, my doctor had a last name that I just didn't recognize. Since I've traveled so much, I just had to ask him about that. These days, I never know if it is the right thing to do, but he was fine with it. And, after I learned that he was from Puerto Rico, I had to ask if there was a recipe his mother, auntie, grandmother, or special someone made for him that he really liked. I expected just one dish, if I was lucky. But, the doctor was very happy with the question. He gave me a list to choose from. This casserole is kind of like lasagna, but instead of the noodles, you use plantains. I had to check it out, and it was so very delicious!

Pinón, Sweet Plantain Casserole
Columbus, Ohio, by way of Puerto Rico

Ingredients

6 or more ripe plantains

oil of choice

1 cup of sofrito

1/3 cup green olives with

pimentos (halved)

1/4 cup capers

2 cups diced tomatoes

1/2 cup

1 envelope sazón

3 lbs ground beef, turkey,

or chicken

2 Tbs vinegar

salt to taste

12 thin slices provolone

5 or 6 large eggs, beaten

To begin, you need to prepare the plantains. They can be fried up or baked in an oven. You need enough of them to form three layers in your 9 x 13-inch casserole dish. Most of my research suggested 5 or 6 plantains. I really could have used 8 of them. Whether you fry or bake the plantains, chop off each end, and slice the plantain in 1/4 inch strips. If you fry them, use medium high heat for several minutes on each side. They are done when they are tender. When I made this, I baked my plantain strips for 15 minutes at 450° F on baking sheet that was lightly covered with spray. Halfway through the baking process, flip the very tender strips. Set them aside.

In your frying pan, combine oil and sofrito (a kind of Puerto Rican salsa) over medium heat for 3 - 4 minutes. Next, add the halved olives and the capers for one more minute.

Combine the tomatoes and sazón (a powder of Puerto Rican spices), stirring in well. Brown your meat and then mix it in with all of these ingredients. Add the vinegar and then continue cooking for 5 - 6 more minutes. You could salt to taste at this point, but the capers were so salty that I didn't think any more was needed.

Pre-heat the oven to 350° F and then lightly spray your 9 x 13-inch casserole dish. Divide your plantain strips into three sections. Use one section to evenly cover the bottom of the casserole dish. Lay half of your cheese slices over the plantains. If you need to tear or cut some of the slices to cover everything, do what needs to be done. Then, spoon half of the meat mix over the cheese.

Make your second layer of plantain slices on top of the meat. Press down to set the casserole tightly. As before, place the other half of your cheese slices over the plantains. Then, spoon the second half of the meat mixture over the cheese. Add the last layer of the plantains on top of the meat. One more time, press gently.

My research said to use 3 large eggs, well-beaten, to pour over all of the casserole. When I prepared this, I needed at least 6 large eggs to cover everything. Once successfully covered, bake for 25 minutes. Check to see if the eggs are completely cooked. If they seem a little wiggly, put it back in the over for a few more minutes. Remove from the oven and allow it to cool for at least ten minutes before serving it up and enjoying.