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Worlds of Flavor: Ancient Fires, World Flavors & the Future of American Cooking
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Ripe Plantain & Corned Beef Stew Mini Piononos with Creole Sauce

Yield: 8 hors d'oeuvres

Ingredients Amounts
Ripe plantain 1 ea.
Corned Beef Stew ½ cup
Egg, cracked and beaten 1 ea.
Creole Sauce ½ cup

Method

  1. Peel the plantain and cut into 1-inch pieces. Hollow one side of the plantain with a parisienne scoop, keeping the sides intact.
  2. Fry the hollowed plaintains in vegetable oil until golden brown, then place in a half sheet pan with the holes facing up.
  3. Fill each of the plantains with the corned beef stew, mounding slightly, and pour a little egg wash over the top. Bake for a couple minutes at 350°F until the egg has set.
  4. To serve, simply place a tablespoon of Creole sauce and the pionono over it.
Recipe credit: Wilo Benet, as presented at the 2005 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved.