SC - tostones and a question

[Elaine Koogler]

If you could smoke it, that would be very acceptable to even the most plebian of
tastes...and the bourbon/maple syrup/butter marinade for injection works like a
champ.  I use either apple wood or grape vines, if I can get them, in the
smoker.

Kiri

Nisha Martin wrote:

> patacones are also known as tostones, and
> they're
> twice-fried plantains.
>
> AND they are WONDERFUL!!!!! I make them on occasion
> myself. My husband and best friend call them rotten
> bananas because the recipe I used called for them to
> look like bananas that are ripe enough for banana
> bread. Basically, at least as much black skin as not.
> I've also had them sprinkled with sugar instead of
> salt. Not lots of sugar, just a little. They are quite
> good either way.
>
> Now for my question.
> I have been volunteered to cook a large turkey for a
> Unit Chirstmas party. This will be the only turkey
> there, and military people aren't known for being
> terribly adventurous in the culinary area. ANy
> suggestions for a really good way that wouldn't be too
> far from traditional so most people would like it?
>  I have an injector for marinades, SO I can use that
> to help give it some flavor. But I am looking for
> suggestions. My family and I tend to eat spicier tahn
> alot of people. This is the first time I've cooked for
> this group, so I'm looking for something that will go
> over well. But I appreciate any suggestions.
> Thanks,
> Nisha
>
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