Best Jerk Plantain Seared Triple Tail Chocolate Calypso Beans Red Guava And Carambola Salad Recipes

Jerk Plantain Chips image

Provided by Ayesha Curry

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 4

Steps:

Preheat the oven to 400 degrees F. Line two baking sheets with parchment paper or wire racks.
Trim the ends of the plantains. Score the skin lengthwise in three spots and peel. With a mandoline or sharp knife, slice the plantains crosswise about 1/8-inch thick.
Arrange the plantain slices on the prepared baking sheets and spray generously with coconut oil spray. Season with 1/2 tablespoon of the jerk seasoning and 1/2 teaspoon of the salt. Turn over the slices and repeat with coconut oil spray and the remaining 1/2 tablespoon jerk seasoning and 1/2 teaspoon salt.
Bake for 10 minutes, then spray the tops of the plantains a second time with coconut oil spray. Rotate the baking sheets from top to bottom and continue baking until the plantains are golden and crisp, another 10 to 15 minutes. Cool on the baking sheets before serving.

Triple-A Salad with Pomegranate Dressing image

Provided by Sunny Anderson

Time 15m

Yield 4 servings

Number Of Ingredients 11

2 tablespoons sour cream
1 1/2 tablespoons apple cider vinegar
3 tablespoons pomegranate juice
1/2 tablespoon molasses
3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
3 cups arugula, washed and patted dry
1 sweet apple (preferably Gala, Fuji or Honeycrisp), thinly sliced
1/4 cup slivered almonds, toasted
Parmesan shavings
1/2 cup pomegranate seeds

Steps:

In a small bowl, whisk together the sour cream, apple cider vinegar, pomegranate juice, molasses and olive oil. Season with salt and pepper, to taste. Put arugula, apples and almonds in a serving bowl. Add the dressing and toss to coat. Divide among 4 serving bowls and sprinkle with Parmesan shavings and pomegranate seeds.