Supper Club - Caribbean

Angela hosted supper club this month. She is engaged to Neil who is Jamaican and chose the Caribbean theme as an opportunity to try out some new recipes and to celebrate their upcoming marriage in Cayman. So, the menu:
Drinks: Caribbean Sangria and Pineapple Mojitos
Appetizers: Tostones and Salt Cod Fritters
Main Dish: Chicken Fricasse
Sides: Yams (with lime zest and bananas), Rice and Peas, and Black-Eyed Peas in Coconut Milk
Dessert: Grand Marnier Cake





Here is the recipe for the Tostones:

3 large very green plantains
3 teaspoons crushed fresh garlic
4 teaspoons salt
4 cups water
1/2 cup olive oil or canola oil

Directions:

Peel plantains and slice into 1 inch thick sections.
Place water, salt and garlic in a large baking pan.
Soak the plantain slices in the garlic mixture for 20 minutes.

Pour oil in a pan set at 365 degrees.
Fry plantains until they are golden brown on all sides.

Flatten each plantain between sheets of wax paper with a plate or the palm of your hand.
Dip flattened plantains into garlic mixture and place on a paper towl.
Place plantains into the oil once again and fry until crispy and golden brown.

Sprinkle with salt to taste.
Serve promptly after frying for best taste.