Caribbean Sampler Recipe

Peel the ripe plantains by cutting off both ends and slicing lengthwise through the skin; remove the peel. Cut each plantain on the diagonal into 1/2-inch thick slices.

Heat 1/2 to 1 cup vegetable oil in a large skillet over medium heat until shimmering (about 325–350°F / 160–175°C). Test with one slice: oil should sizzle gently.

Add plantain slices in a single layer without overcrowding. Fry 2–3 minutes per side until deeply golden-brown and caramelized. Work in batches if needed.

Transfer to a paper towel–lined tray. Sprinkle with 1 tsp salt while hot. Keep warm in a low oven (200°F / 95°C) while finishing other components.

Preheat oven to 400°F (200°C). Slice the baguette on a bias into 1/2-inch slices.

In a small bowl, combine 4 tbs softened butter, 3 minced garlic cloves, 2 tbs chopped parsley and 1 tsp salt. Mix until uniform.

Spread about 1/2 tbs of the garlic butter onto each bread slice. Arrange slices on a baking sheet in a single layer.

Bake 8–10 minutes until edges are golden and butter is melted; for extra color broil 1–2 minutes, watching carefully. Remove and keep warm.

Peel the yuca and cut into 2–3 inch sticks. Slice out the central fibrous core if present.

Place yuca in a medium pot, cover with water (about 1.5 cups or enough to submerge), add 1 tsp salt, and bring to a simmer. Cook until tender but not falling apart, about 12–15 minutes. Test with a fork; it should pierce easily.

Drain yuca and let cool slightly. Pat dry. Optionally, split pieces lengthwise for crispier edges.

Heat vegetable oil in a skillet or fryer to 350°F (175°C). Fry yuca in batches 3–5 minutes until golden and crisp on edges. Transfer to paper towels and season with a pinch of salt. Serve with lime wedges.

In a small sauté pan, heat 1 tsp vegetable oil over medium heat. Add 1/4 cup finely chopped onion and 1 minced garlic clove; cook 2–3 minutes until softened and fragrant.

Stir in 2 cups shredded cooked chicken, 1/2 tsp ground cumin, 1/2 tsp salt, and 1/4 tsp black pepper. Cook 2–3 minutes until heated through and flavors meld. Remove from heat.

Warm the corn tortillas so they’re pliable: wrap in a damp towel and microwave 20–30 seconds or warm briefly on a skillet.

Place about 1 to 2 tbsp of the chicken mixture near one edge of a tortilla and roll tightly to form a flauta. Secure seam by placing seam-side down on a tray. Repeat to make 12 flautas.

Heat vegetable oil for frying to 350°F (175°C) in a shallow pan. Fry flautas seam-side down first, 2–3 minutes per side until golden and crisp. Work in batches without crowding.

Drain on paper towels. Keep warm in a low oven (200°F / 95°C) until ready to serve.

In a small bowl combine 1/2 cup sour cream, 1/4 cup mayonnaise, 2 tbs fresh lime juice, 1 minced garlic clove, 1 tsp hot sauce, 1/4 tsp salt and 1 tbs chopped cilantro. Whisk until smooth.

Taste and adjust seasoning — add more lime for brightness or hot sauce for heat. Chill until serving to let flavors meld.

Arrange components on a large platter: a stack of maduro slices, a pile of garlic toasts, fried yuca, and a ring of mini flautas.

Place the dipping sauce in a small bowl in the center. Garnish platter with remaining cilantro leaves and lime wedges.

Serve immediately while flautas and fried items are hot. Recommend 3–4 pieces of each item per person as a sampler.