| Level: | Intermediate |
| Total: | 2 hr 55 min |
| Prep: | 25 min |
| Cook: | 2 hr 30 min |
| Yield: | 6 servings |
Ingredients
- 3 tablespoons olive oil, divided
- Kosher salt and freshly ground black pepper, to taste
- 2 1/2 pounds short ribs, cut in 2 pieces
- 1 quart Concord grape juice
- 1 cup red wine
- 1 green pepper, chopped, divided
- 1 white onion, chopped, divided
- 6 cloves garlic, minced, divided
- 1 bunch fresh cilantro sprigs, divided
- 4 bay leaves, divided
- 2 teaspoons ground cumin, divided
- 2 teaspoons paprika, divided
- 1 (3-ounce) jar green olives
- 1 (2-ounce) jar roasted red peppers, sliced
- 4 green bananas, peeled and chopped
- 6 pieces bacon, chopped
- 6 sea scallops
Instructions
- In a 3-quart heavy-bottomed pot, heat 2 tablespoons olive oil over medium-high heat. Season the short ribs with salt and pepper. Brown the short ribs for about 6 to 8 minutes per side, or until a nice crust forms. Pour in the grape juice and wine, scraping up any brown bits off the bottom of the pot with a wooden spoon. Add 1/2 of the green peppers, 1/2 onions, 1/2 garlic, 1/2 cilantro, 2 bay leaves, cumin, paprika, olives, roasted peppers, salt, and pepper. Bring to a boil, then reduce the heat and simmer for 2 1/2 hours.
- Meanwhile, boil the green bananas until fork tender. Strain and mash until smooth. Let cool. Cook the bacon in a medium skillet over medium heat until crispy. Add the remaining peppers, onion, garlic and 1/2 of the cilantro. Cook the mixture for about 8 minutes, and then add to the mashed plantains mixture and set aside.
- Oil the scallops with the remaining tablespoon of olive oil, and season with salt and pepper. Sear the scallops on both sides until golden brown, about 3 to 4 minutes per side.
- Use a 3-inch ring mold or circle-shaped cookie cutter and fill with mofongo, to shape on serving plate. Place a seared scallop on top of mofongo cake. Remove the short ribs from the pot and shear with fork. Place the ribs on top of the scallop, then use the sauce from the pan and pour about 2 tablespoons on top of it all and serve.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 1180 |
| Total Fat | 90 g |
| Saturated Fat | 35 g |
| Carbohydrates | 52 g |
| Dietary Fiber | 5 g |
| Sugar | 36 g |
| Protein | 36 g |
| Cholesterol | 169 mg |
| Sodium | 1419 mg |
Reviews
oh I forgot to say that I did make the short ribs and they were very tough and I followed your instructions. Not sure what I did different than all the people on here saying they were fab! I missed something in the directions I guess.
Made this for my friends and they loved it
cooked this for a pot luck and it got raves
I only did the mofongo cake as I had all the ingredients at home, and just wanted to try it. I served under chicken thighs that had been rubbed with spices(ancho chile, garlic, ect), and shredded after cooking in a wine/chicken stock sauce.
Next time I will make exactly like the recipe. My husband who hates mofongo. My husband hates mofongo and ate all this…no complaints!! Obviously, he liked it but won’t admit it. I love it!!!!
Next time I will make exactly like the recipe. My husband who hates mofongo. My husband hates mofongo and ate all this…no complaints!! Obviously, he liked it but won’t admit it. I love it!!!!
II love your recipe. Mofongo was my favorite dish when I was a little child. But we called it “fufu” in Cuba. I still love it.
I think this recipe works for me, even though sea scallops is my least favorite ingredient. I can always omit it.
I must confess I vote 10 times for you every day. It is because I love the Latino twist in your healthy food.
Looking forward to see “Cocinando con Sabor” in Food Network.
I think this recipe works for me, even though sea scallops is my least favorite ingredient. I can always omit it.
I must confess I vote 10 times for you every day. It is because I love the Latino twist in your healthy food.
Looking forward to see “Cocinando con Sabor” in Food Network.
Mina
Chatsworth, Ca
It is so welcoming to see “Latino” recipes making a breakthrough on Food Network. We have such diversified foods and flavors that will bring sheer joy to anyone’s palate.
“Kudos” to you Herb for representing the “Latino” cuisine.
“Kudos” to you Herb for representing the “Latino” cuisine.
Mofongo is a classic and you executed it very well the recipe was fabulous. Much sucess on your new show .
I must confess that i follow Herb’s recepies with passion. This one is not only “delicious” but elegant. I served it to my family for Sunday’s dinner ,and it was literally devoured in minutes. Thanks Herb, and best of lucks! I will love to see you cooking on tv all those traditional meals with a healthy twist.