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- Hola, Amigos.

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On behalf of HOLA,

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your business employee resource
group based out of Florida,

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we're excited to invite you
to our "Cocinando Con HOLA."

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Our very first cooking demonstration

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with Chef Adrian Mandry.

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Sit back and enjoy.

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(cheerful guitar music)

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- Hola amigos, bienvenido.

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I'm Sarah Domenech,

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Public Relations Manager at
Walt Disney World Resort.

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And I'm super excited to
be here at Disney Springs,

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specifically at Jock Lindsey's Hangar Bar.

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And today we have a special treat for you.

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I have Chef Adrian Mandry,

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who is going to cook something
special for us this morning.

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So let's welcome him now.

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Welcome, Chef.

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- Good morning, Sarah.
- How are you? Good morning.

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- Muy bien, muy bien.

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- So I hear that you're gonna
do something very special

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for us today,

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and I think I'm one of the
special ones that need to try it.

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- It's a recipe for me that
comes from my childhood.

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It means a lot to me.

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When I was asked to do this,

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thought about something simple, versatile,

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that we can do through the holidays

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and it's simple and tasty.

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- And is the Canoas de Platano Maduro,

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which translates basically just like,

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a sweet plantain canoe filled with like,

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ground meat or something like that

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or variations of meat.

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- So, traditionally in the
Caribbean we do ground beef.

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But they're so versatile you
can really add any filling.

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The plantain have a shape
that resembles a canoe,

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so that's the way I have known it.

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- And before we start cooking,

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I want Chef Adrian to just kind of like,

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tell us a little bit about himself.

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I know that you are from our
little island, Puerto Rico.

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So tell me a little
bit about your history.

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- (speaking Spanish) Puerto Rico,

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one small little town in the middle.

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We get kind of overshadowed by Ponce,

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but we celebrate one of
the best, if not the most

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Three Kings' Celebrations
coming up here in January.

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Been in Disney since 2008,

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everywhere from the studios,

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catering.

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And now the ESPN Wide
World of Sports Complex.

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- Perfect.

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So, okay.

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I've made this recipe for my family.

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Of course it's not chef quality,

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but I've made it before.

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I know that it's traditional for us,

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but can you tell me,

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because we see a few variations here

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that I actually have
never thought of before.

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- We did a little different size.

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We have a plant-based
one with pigeon peas,

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with some plain Jasmine rice there,

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some garnishes.

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The one with the shrimp,

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decided to kinda do a,

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avocado puree.

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And then a traditional
of bacon and garlic rice.

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- Are you going to let us know
why you chose this recipe?

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- Yeah, the reason it's dear to me is

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one of the strongest
women I know made this,

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and it's not something
that she does all the time,

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or she did all the time,

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but it's one of the first recipes

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that I saw my stepmother do.

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I've been with her since
I was five years old,

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she's the hardest working woman I know.

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She's a chef assistant right
now at Hollywood Studios.

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So this is an homage to her,

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that's the first thing I thought
about when I'm making this.

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- One of the things that
always makes me kind of like,

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doubt myself,

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is how to choose the right plantain.

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- [Chef Andre] As you know,

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the green plantain is hard starchy

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and there's really nothing there.

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It's great for Mofongo,
great for Tostones,

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even Mangu.

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The yellow ones,

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the darker and softer they are,

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the sweeter they're gonna be.

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Now, if you get one that's a little bit

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(speaking Spanish) like we say,

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a little bit dark and a little bit yellow,

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just takes a little bit longer

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in the cooking process.

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Some people take 'em

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and just boil 'em and then
continue the preparation.

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Some people peel 'em and fry them.

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We are going actually to roll
some right on their skin.

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So very simple to do at home.

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- [Sarah] Can you tell us a little bit

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about the ingredients?

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- So, picadillo is what we're
gonna make as the filling.

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In the Caribbean everybody
has their own tradition

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in every family.

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What we have today,

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we have our traditional Sofrito.

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Just a mixture of peppers,
garlic, culantro, cilantro,

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and me personally,

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a lotta lotta garlic.

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- [Sarah] I love garlic too.

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- [Chef Andre] Then I
have a little dry oregano,

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some garlic powder, onions, and garlic.

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And we're gonna finish
it off with some olive.

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- [Sarah] I think we're
gonna start, right?

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- We're going to sweat a little bit

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of the onions and garlic.

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This is a good trick to be
at home because the smell

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that this cut gives is just
gonna wake everybody else up

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and everybody's gonna know
there's something good cooking.

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(glass clinking)

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- [Sarah] And what is that, the garlic?

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- [Chef Andre] And this
is the garlic, yep.

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- [Sarah] My favorite.

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(glass clinking)

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- Bringing it up nice and slow.

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So I don't want it to burn,

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I want it to kind of
release all these flavors.

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Cook slowly.

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- [Sarah] See, I'm learning things now.

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- So I like doing that just 'cause I like

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that type of flavor.

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I like to season that because
that's going to be the base

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of everything else that I do.

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(Sarah speaking Spanish)

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(speaking Spanish)

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- [Sarah] Perfect.
- (speaking Spanish)

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And then I'm going to go with the Sofrito.

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And again, the Sofrito based off cilantro.

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Culantro recao.

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I got bell peppers, green bell peppers,

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and tons of garlic.

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And we're gonna add the ground beef.

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And then we're gonna let this pan blend

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with all the Sofrito and
everything that we did,

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and at the same time get some color.

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It's gonna be about 15 minutes.

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At this point is I would add

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some of the remaining ingredients,

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take some of the tomato.

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- [Sarah] Is that tomato paste?

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- Tomato paste.

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I'd like to add some oregano,

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we're gonna incorporate this.

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So this cooked about
few minutes to get it,

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to get it to brown off,

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it's still a little bit under,

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we're gonna leave it there
a couple more minutes,

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and we're gonna finish
off with the olives.

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(glass clinking)

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So there, we're gonna let
this cook a little bit longer

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just so all the flavors kinda blend in

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and get ready for the plantain.

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The way we're doing the sweet plantain,

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you can peel it.

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It's not like a green plantain.

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Peeling a yellow plantain
is very, very, (chuckles)

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very easy.

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You can't try to do this
with a green plantain.

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So, the skin just kinda slips off.

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So we gonna

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do that incision,

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peel a little bit of the skin,

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gently,

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put this in a sheet pan

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or in a pan and put it in your oven.

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You wanna put it in the
oven for about 20 minutes.

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You're gonna start seeing,

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you're gonna start smelling it.

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You're going to start seeing

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that the plantation actually
starts getting yellow

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and you started getting
some caramelizations.

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And at this point we can put it in a pan,

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give it a little bit more color,

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leave it in the oven a little bit longer.

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But for these purposes
we're gonna go ahead in.

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Use it as is.

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And just a simple incision,

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not from the end.

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You're gonna leave about
an inch from the ends.

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And here's a little pocket.

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You want a little cilantro.

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Anytime, anytime we're doing fresh herbs.

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So,
- [Sarah] At the end?

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You gotta add at the end
because we want the freshness

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of those herbs to kinda come through.

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We're gonna go ahead and add
the filling to the plantain.

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Add the filling,

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and then traditionally
it gets topped with,

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with a mix of cheese.

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Usually it's a cheddar and,

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mozzarella, or pizza cheese.

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This is very,

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very homey.

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And here we have the finished product.

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We have different,

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different type of garnishes
that we can do at this time,

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or traditional we would
serve it like this.

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So with that being said, Sarah.

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(speaking Spanish)

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- Gracias.

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Okay, so I'm removing my mask to try this.

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I am the lucky (indistinct)

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I'm gonna cut it in the middle,

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just because I really want the ground beef

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and the cheese.

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(bird singing)

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Let's see.

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Oh my goodness.

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Okay.

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(birds singing)

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Mm.

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Mm.

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This is so good.

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It's like the one my abuelita did at home.

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(Chef Andre sighs)

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- I'm honored, I'm honored.

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- And I hope that everybody

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can make this super simple recipe at home

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because like you saw,

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it's very, very simple.

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You just need like, very good ingredients

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and a lot of love for
your family to enjoy it.

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Thank you so much Chef,

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muchas gracias.

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Amigos "Cocinando Con HOLA,"

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This is amazing.

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