"Thanksgiving wouldn't be Thanksgiving for Morning Edition host A Martinez without his grandmother's bolones de verde. The traditional Ecuadorian breakfast dish of deep-fried balls of chopped plantains with chicharron (fried pork belly) or bacon and eggs may not be a holiday dish, but just one bite transports A back to Thanksgiving during his childhood. He remembers his grandmother placing a giant bolon (a deep fried ball) the size of a football for people to pick at all day."
"A always wanted to make his grandmother's recipe but he didn't inherit her talent for cooking. So he got some help from Rick Martinez, a James Beard award-winning chef, author, and TV host. He showed A how to recreate a little piece of his childhood with his own take on bolones de verde. You can listen to their conversation by hitting the blue play button above. Find the recipe below:"
Morning Edition host A Martinez associates bolones de verde with Thanksgiving and childhood memories. His grandmother made a giant bolon the size of a football for people to pick at all day. A sought to recreate his grandmother's recipe but lacked her cooking skill, so James Beard award-winning chef Rick Martinez demonstrated a personal take on bolones de verde. The recipe yields about 15 small, eight medium, or four large bolones made from boiled or fried green plantains mashed with Ecuadorian-style chicharron, crumbled pork rinds, one scrambled egg, and kosher salt. Bolones are fried in butter, vegetable oil, or pork lard until formed and heated through.
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