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Banana Boats |
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½-
lb. ground beef |
1 T. minced garlic T. tomato paste 1 T. soy sauce 2 t. hot pepper sauce 4 medium-ripe plantains* 1-1/3 C. grated Gouda cheese (6 oz.) 8 green olives (sliced) |
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Cook beef in a large nonstick skillet over medium heat until brown, crumbling with fork, about 5 minutes. Add next 10 ingredients. Reduce heat to medium low. Cover and cook until vegetables are tender, about 10 minutes. Transfer beef filling to bowl. Peel Plantains and cut in half lengthwise. Run a small spoon down center of each half to scoop out pulp, leaving 1/3 inch thick shell. Reserve pulp. Bring a large wide saucepan of water to boil. Remove from heat. Add plantains and reserved pulp. Cover and let stand for 5 minutes. Using a slotted metal spatula, remove plantains and pulp from water and transfer to paper towels to drain. Transfer pulp to small bowl and mash until smooth. Add 6 tablespoons pulp to filling (reserve remaining pulp for another use) and blend well. Season filling with salt and pepper. Preheat oven to 350°F. Butter a 13x9 inch glass baking dish. Arrange plantains cut side up in a single layer in prepared dish. Fill centers with filling, mounding slightly. Sprinkle with cheese and olives. (Can be prepared 6 hours ahead. Cover and refrigerate.) Bake plantains until heated through and cheese bubbles, about 20 minutes. * A starchy variety of banana available at Latin American markets and some supermarkets. When ape, the skin turns dark, and the fruit becomes soft. Serves 2
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