Directions

1. Toss brown sugar, chili powder and a generous pinch each of salt and pepper together in a mixing bowl. Gently toss sliced plantains in bowl to coat lightly.
2. Heat oil in a heavy-bottomed frying pan over medium-high heat. When oil is hot, add slices plantains, working in batches if necessary to ensure that each slice is exposed to the bottom of the pan to properly brown.
3. Cook until slices are browned on one side, then flip and cook on the other side.
4. Serve hot.

Directions

1. Preheat oven to 325 degrees F. Lightly grease 1 8" square/round pan or 4-6 ramekins (depending on size) with a little vegetable oil or butter. Set aside.
2. In a large saucepan, over medium heat, whisk together the half-and-half, sugars, cocoa powder, vanilla, cinnamon and chili powder. Slowly add the eggs, whisking throughout to avoid scrambling the eggs. Continue whisking until a rich, creamy custard forms.
3. Carefully stir in the bread cubes and chocolate chips. Remove from heat and allow to sit for 10 minutes.
4. Pour mixture into prepared pan(s) and bake for 20 minutes or until pudding has set. Allow to cool slightly.
5. Garnish the bread pudding with a sprinkle of chili powder. Serve either warm or chilled.

Directions

1. Whisk milk, egg, flour, salt and vegetable oil together. The result should be a very thin batter. Add a little more milk if necessary.
2. Heat 1 tbsp vegetable oil in a large frying pan over high heat. Pour about 1/8 cup batter into the center of the pan. Hold the pan and rotate your wrist to spread the batter out to make a very thin pancake. Use a spatula to spread the batter gently if necessary. Once edges are dry and bubbles form across the top of the pancake, flip and cook the other side. Repeat with remaining batter, adding more oil to the pan if necessary.
3. In a small bowl, stir together ricotta, lemon juice and powdered sugar.
4. To assemble the blintzes, place a crepe on a clean, dry surface. Put about 3 tbsp ricotta mixture into the center of the crepe and fold up like a burrito, tucking in the ends.
5. Serve blintzes garnished with lemon zest and powdered sugar.

Makes about 8 blintzes.

Directions

1. In a mixing bowl, combine black beans and plantain. Smash gently together. Stir in onion, cilantro, salt, pepper and flour. Form mixture into 4 patties and set aside.
2. Heat oil over high heat in a large frying pan. Cook burgers for 3-4 minutes on each side or until crisp and browned. Serve on buns with tomato and onion.

Directions

1. Pat the short ribs dry with a paper towel. Season lightly with salt and pepper.
2. Heat oil in a deep, large frying pan (make sure it has a fitted lid for use later in the recipe) over high heat. Brown the fleshy side of the short ribs in the oil, 2-3 minutes.
3. While short ribs brown, combine crushed tomatoes (reserve the can), chipotle chilis and sauce, brown sugar, garlic and salt and pepper to taste in a blender. Puree until smooth. Pour mixture over short ribs in pan, making sure the short ribs are fleshy-side down in the sauce. Fill the crushed tomatoes can with water and pour over the ribs. Cover pan with lid and reduce heat to medium.
4. Cook, covered for an hour-and-a-half, or until beef is very tender.
5. Serve hot with a few spoonfuls of sauce.