I finally left Puerto Rico, but was not able to connect due to problems caused by hurricane Irene and ended up in Ft. Lauderdale which was great. Had a chance to see my son, his family and my friend, Joan of FOODalogue. Now I am home-bound and will be arriving tonight after being away for a month. The joke is that when I arrive, my husband leaves for Boston the next day.
In Puerto Rico a neighbor gave me this Pana and wanted to share it with you. I made two simple dishes with it. We were staying at a vacation condo, not like home where we have our pantry, our favorite pots, gadgets and the run of your own kitchen.
While in season, Pana is used much like a potato. I was told that you can make flan (custard) out of the fruit, but was not given a recipe. I see myself experimenting real soon.
The first dish I made was tostones de pana. They are twice fried as you would do with green plantains (will post at another time).
1/2 breadfruit, peeled, cored, sliced and cut into about two-inch pieces
salt to taste
bowl of salted water
Oil for frying
Heat oil and fry breadfruit pieces until tender on the inside and golden on both sides.
Remove from oil and lightly smash using a press (tortilla press, plantain press, or bottom of a plate if no press is available).
Dip into the salted water, remove and pat dry.
Working quickly but carefully, return to oil.
Fry until crispy and golden brown.
Place on paper towel lined plate to soak excess oil.
Sprinkle with salt and if you wish a little garlic powder.
The second dish was boiled pana and served with a bacalao salad (salted cod).
BUEN PROVECHO AMIGOS!