There are earnest life plans behind the expressions of joy in this picture from our wedding day. Plans for lives and careers dedicated to making change and helping people. We have chosen a life living out these dreams, driven by our shared passion for service, a sense of calling, belief in the inherent goodness of people, and the possibility of changing both people and systems. I remember taking a personality inventory in our early dating years, the results, we were both idealists. At the time, this seemed like something we would grow out of. But over 8 years later, we still find the greatest fulfillment embracing our idealism together.
This week, as we marked 8 years of marriage and 11 years of cooking together, we celebrated with food. For occasions like this, we often find ourselves drawn to simple tasty meals that we can make together and snack on throughout the evening. Spicy plantain chips and guac are a regular snack in our house, that is more about eating together than elaborate preparations and complicated techniques.
Serves: 2 as a snack
- 3 large green plantains
- canola oil
- kosher salt
- black pepper
- charred onion guacamole
- Cut off the ends of plantains and make 2-3 shallow lengthwise cuts (just cutting through the peel) around the plantains, this will make them easier to peel. Put the prepared plantains in a large bowl.
- Pour boiling water over the plantains to fully submerge them, and allow to sit for 1-2 minutes to loosen the peels.
- Discard the hot water and carefully remove the peels once the plantains are cool enough to handle.
- Using a mandoline or sharp knife, thinly slice the plantains lengthwise into roughly 1/16 inch thick chips.
- Heat 2 inches of oil in a 5-quart heavy pot over moderate heat until a deep-fat thermometer registers 375°F.
- Maintaining the oil temperature at 374, fry the chips 6-8 at a time (do not overcrowd the pot). Flip once, cooking for a total of 30-45 seconds per side (the bubbling will slow and the chips will be crisp and just beginning to show some color). Carefully remove the chips and allow to cool/drain on paper towels. Toss the cooled chips with salt, pepper and cayenne to taste. Serve immediately with hefty dollops of guacamole.