Guy Fieri on Benny's mofongo

The Internet lit up today with searches for "Guy Fieri mofongo" and "Benny's mofongo," so I thought I'd better get some detailed information out there. If you're looking for a Cuban restaurant that Guy went to in L.A. on Diners, Drive-ins and Dives, you might be looking for Family Style (DV0711).


The Food Network aired a special program last night, Sunday June 21, 2009, called "The Best Thing I Ever Ate" (show index page or show episode guide). Check the Totally Fried episode page for future airings.

Guy's offering for the program was the mofongo at Benny's Seafood in South Miami, Florida.



Benny's Seafood Restaurant - website
2500 SW 107th Ave., South Miami, FL, 33165 - map
(305) 227-1232

Here's Benny's segment from Diners, Drive-ins and Dives - "In the Family"



According to Wiki, "Mofongo is a popular meatball dish made with fried plantains or yuca. The dish is part of various Caribbean cuisines including Cuban cuisine (where it is known as fufu), Dominican cuisine and Puerto Rican Cuisine."

Benny’s Mofongo

6 large plantains
6 small garlic cloves
3/4 cup pork rinds
1/2 tablespoon kosher salt, or to taste
1/2 cup pure olive oil, plus more for frying

Peel the plantains and cut into 1-inch slices. Put the plantains in a bowl of water with a pinch of salt to keep them moist until ready to cook.

Mash the garlic, pork rinds, 1/4 tablespoon of the salt, and 1/4 cup of the olive oil in a mortar with a pestle. Transfer the garlic mixture to a bowl.

Heat about 5 inches of oil in a deep, heavy-bottomed pot (or in a deep-fryer) until a deep-fry thermometer inserted in the oil registers 300 degrees. Line a plate with paper towels.

Drain and pat dry the plantains. Fry without crowding, in batches, if necessary, until the plantains are cooked, but not hard, 15 to 20 minutes. It’s best to check the plantains after about 15 minutes; to do so, remove a slice from the oil and cut into it - if the center is still pink, keep cooking; if it’s yellow, the plantains are ready. Transfer the plantains from the oil with a slotted spoon, and drain briefly on the paper towels.

Mash the fried plantains with the remaining 1/4 tablespoon salt and 1/4 cup olive oil until just soft. Add the garlic mixture and continue mashing until the mofongo is completely blended. Serve hot.

Makes 6 to 8 servings.

(source)

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