What recipes do you use during the holidays? Share your stories or recipes with Winn-Dixie for a chance to be featured in the e-cookbook Holiday Recipes to Impress , shared on their Feibu page. Tienen de todo- they've got it all, from appetizers to desserts, you can browse or share family faves in the ebook. Go ahead, be curious, but don't be shy! After the holidays the top recipes will be selected and included in the completed e-book for everyone to download.
BB's looking forward to sharing my infamous "Tortilla de Platano a la Babushka" aka Spanish Omelette with sweet plantains a la Cubana- an exaggeration of extras. Now this is a recipe that's local to my original hometown of Miami, but since I can still get the ingredients in my local Winn-Dixie here, Up North in The South , I say it still counts as a "local" dish. Besides, everyone who's eaten it here likes it so I'm pretty sure it will be a local dish soon enough. As far as it being a "holiday recipe", even though this isn't the roast pork we actually have as a main dish, this definitely is a much asked for appetizer while the caja china is doing it's job.
1 ripe plantain per person (si, exageracion- proof it's a la BB)
1 potatoe per person
1 package of Spanish style chorizos- at least 3 chorizos
1 big onion
1 green pepper
Eggs 2 at the least per person (further proof it's a la BB)
Milk- just enough to lighten the consistency and the color at least 3 shades
*Plate big enough to cover the pan opening.
The plantains need to be fried, so while you're waiting for the oil to heat, cut everything into tiny pieces. Tiny for BB = bite size, not stew proportions but not food processor either. By now the oil should be hot enough, and it's time to fry the plantains until they're nicely browned.