Mofongo

• Prepare Plantains - Cut end off of plantains and then cut 3 deep vertical slits. Peel skins from plantains by working down the vertical slits. Cut crossways into 1-inch slices. Soak in salted water for 15 minutes. Drain and dry well.

  Heat oil in a wide skillet over medium heat. Place plantains into oil, cut-side down, and cook 3-4 minute on each side. The disks should be a golden brown color. Careful not to let them turn dark brown and add more oil if necessary. Remove to paper towels to drain.
• Cook Vegetables - Add bacon to same skillet and cook 5 minutes. Then add onion and red pepper and continue cooking until bacon is crisp and onions are soft and caramelized, about 10 minutes.
• Complete Mofongo - Place cooked plantains in a large bowl and mash with a potato masher. Mash-in garlic, spices, and cilantro. Scrape pan with the cooked onions, bacon, and red pepper into bowl and knead everything with your hands until well combined. Season to taste with salt and pepper.

  Shape into large balls of mofongo with your hands and then flatten slightly on serving plates. Serve as a side like mashed potatoes or surround with a heavily sauced disk like Shrimp in Garlic Sauce.