They come out perfectly crisp and delicious every time. The recipe requires two very specific • Ajillo – If you enjoy garlic, you will enjoy dipping your tostones in ajillo, a garlic and oil sauce. Slice each plantain into ¾-inch to 1-inch slices. Tostones are traditionally served with an ajillo, an easy homemade garlic dip. My Puerto Rican friends and family members (both Stateside and on the island) eat their tostones with mayo ketchup (salsa rosada) and garlic is always welcome. Lastly, don’t put ketchup anywhere near these. Use whatever salt you have on hand; keep in mind that the water should be as salty as the sea and that you should season your cooked Tostones to taste. Making the Perfect Tostones is pretty simple, yet the smallest little things can cause tostones to burn. Start by cutting off each end, then make 3 to 4 vertical cuts along the skin of the plantain. A yellow plantain means the plantain has already started to sweeten and soften– you don’t want that for this recipe. If you were, you wouldn’t be looking at a post on the subject. About 1 cup / 240 ml sunflower oil or any neutral tasting oil (vegetable, canola, corn, etc.) especially with tostones. • Mayo Ketchup (Salsa Rosada) – this is a well-enjoyed dipping sauce for tostones. Tostones are popular in Puerto Rico, The Dominican Republic, cuba and many other countries. • Tostonera (optional) – Most Dominicans, including myself, own a small wooden or metal device, a Tostonera, that is used for flattening the plantains after their first fry. Place one of the fried plantains between two pieces of parchment paper. Posts about tostones recipe written by Arturo Féliz-Camilo Hello friends and fellow foodies! Repeat process with the remaining plantain slices. Plantains are used as the heart of many dishes; the way in which they’re prepared and cooked is what makes them so authentically delicious. Also, a one inch cut gives you some really small tostones. The best way to make these ahead is by frying the plantains once, flattening them, and letting them cool completely on a parchment-lined cookie sheet in a single layer to freeze later on. Otherwise known as Fritos Verde, Tostones are an awesomely simple side and are loved by both the Spanish and English speaking Caribbean. Recipe for making tostones as it's done in Puerto Rico, Dominica Republic and other Caribbean islands. rice–1c. The recipe says cut in chunks, but you SLICE the plaintain in 1.5 inch slices aprox. They’re cooked until soft and lightly golden brown. The name comes from the Spanish verb tostar which means "to toast". The green plantains are peeled, cut, and soaked in salted water (sometimes with a couple cloves of smashed garlic), dried off, fried, smashed, and fried again until crisp on the outside and slightly soft in the middle. Set aside. Cut off the ends of the plantain and peel it by making a slit down a corner of the plantain and lifting the peel. Tostones with garlic mojo I don’t know if you have had tostones before (twice fried green plantains) but if you haven’t get your platanos as quickly as you can. I was just in Puerto Rico visiting my 80 year old grandmother. Nov 3, 2020 - The best Dominican recipes from the internet's oldest Dominican food blog. They are also eaten in Central America and throughout South America. Drain plantains; place on paper towels and pat dry. While smashing all of the plantains, crank the heat to medium-high heat (the oil should register 350ºF / 180ºC to 360ºF / 190ºC). I … When I was frying some of these bad boys up she came over and told me to make a salsita of mayochup with garlic. A little salt. Save my name, email, and website in this browser for the next time I comment. Chefs’ kiss!! Heat the oil on medium heat (oil should be around 325ºF / 160ºC). Make three vertical cuts along each plantain, only making sure that you are cutting into the skin. You simply need equal parts of mayonnaise and ketchup and a clove of finely grated garlic (or more, if you like it garlicky). We have added instructions in the recipe … Slice off any skin that's The dominoes chips would clack against the metal table as the men would shuffle them and yell at each other. Classic tostones recipe Makes 14-16 pieces, depending on the size of your plantains. Recipe yields 4 to 6 servings; you could likely double the Tostones, also known as patacones in some Latin American countries, are twice-fried plantains. Slice the ends off of both plantains. Bringing you traditional Dominican food since 2001. After all of the plantains have been smashed, fry them once again until golden brown and crispy. If that's not your thing, feel free to go light on the garlic. She and my grandmother would carefully orchestrate the meals together. Freezing tostones If you have too many plantains and you'd like to keep some for later use, you can definitely freeze them half-way, and finish cooking them some other day. Tostones recipe is just an awesome delight among the Cuban, Dominican, Caribbean, Puerto Rican, and Latin Americans. Cook to soften them and then Cuban here. These crispy twice-fried green plantains are served with an easy homemade cilantro garlic sauce (ajillo) and a delicious garlicky pink sauce (salsa rosada). That table meant an intense game of dominoes was about to happen between my grandfather, my Tio Umberto, Tio Ramón, and occasionally my Tia Milagros. Tostones are crispy, crunchy, delicious slices of green plantains, squashed, double fried to perfection and sprinkled with salt! Don’t get caught up on finding a tostonera, the flat bottom of a sturdy coffee mug, a sturdy plate, or the smooth side of a meat mallet work great too. I have to agree with Maddy here. See recipes for My Salt and Pepper Shrimp Taco with Tostones and Garlic Aioli too. Tostones with a Garlic Dipping Sauce - The first time I had tostones was about twelve years ago at a wildly popular Cuban restaurant called Cabana... 1/3 cup olive oil … Since tostones are made from unripe plantains they will not be sweet like the other plantain recipe I showed you all how to make a few weeks ago. This is use to soak the cut plantains. She is my late grandfather’s sister and one of the last siblings left from his generation. Tostones require little effort to make. However, they will not achieve the same crisp and tasty results as the ones I’m sharing. Remove the plantain slices from the water and dry them well with paper towel or a kitchen towel. Thank you for sharing!! Cut green plantains into about 1 inch circles. I also like to use crunchy Maldon Sea Salt to top the tostones with to add some nice texture; it is entirely optional, though. This Dominican Fried Red Snapper is the best fish I have ever had in my entire life. This recipe is simple, made with just four ingredients, and can be made in under 15 minutes! Just cover the pan on the first fry and they’ll cook through enough to squish. @KAM- thank you for representing Dominicans with these beautiful tostones and these delicious sauces. My family loved it!!! Once fried, the plantains are flattened and returned to the oil to fry until they are tanned and crisp. However, any neutral-tasting oil like canola, corn, grapeseed, peanut, or safflower oil will work. With a very crispy texture, is vastly preferred to French fries. Cuando estén listos para comer, sacarlos del refrigerador y freírlos por segunda vez para que estén calientes y crujientes. Thank you XO – Maddy. Tostones, which are made with unripe green plantains, are deliciously savory and salty. READ FULL BIO ». About quarter cup will do. As simple as my ajillo with cilantro is, it does pack a lot of garlickly flavor. You shouldn’t need this much oil. They are traditionally fried. Add plantains; cover with cold water. Made these this afternoon for a quick snack. • Water – Cold water will do. The wooden tool not only is helpful when making tostones, it often doubles as wall art. In an electric skillet or deep fryer, heat oil to 375°. I grew up eating Tostones and I’ve never saw them cooked on a grill so this is different. Then flip. Many Dominicans and Puerto Ricans will agree that a Mayo Ketchup (also known as salsa rosada) is a delicious sauce for dipping these delightfully crisp tostones. The best way to properly peel a green plantain is under running cold water. It has been nearly a decade since I have been back to her home. They’re a great alternative to potato chips. The oil should not be TOO high, just heat the oil a little above MED for 8 min before starting so it will be ready. The title of this post clearly labels this recipe as such. For this recipe I’m using about 1/4 of the 7 pound bag of Kingsford Original Charcoal. Alternatively, you can use a dull knife or butter knife to push the skin away from the flesh of the fruit. Learn how to make crispy tostones (baked, not fried) with this foolproof recipe! Dominicans consume plantains regularly– they are an essential food found throughout Dominican cuisine and a lot of Latin American and Caribbean cuisines. In batches, place the plantains in the hot oil and cook for about 4 minutes on each side until golden brown. Once fried, cool the tostones down in a single layer on a parchment-lined cookie sheet or plates, cover them, and place in the refrigerator for later frying. Honestly it’s like gliding the lily to a perfectly salted and crisp tostone. If you are looking to making the tostones within 24 hours of doing the first fry, you can also refrigerate them. Three generations of women would come together in her large kitchen to prepare lunch and dinner for the small crowd. You will need unripened green plantains for tostones; yellow ones will not do here as they have already started to soften and ripen. For Americans and some Europeans, potato chips (crisps) or french fries are a staple; for Dominicans and other Latin Americans, tostones are a comparable staple. Once frozen in a single layer, they can be placed in resealable freezer bags to fry on a whim (they do not need to be defrosted). On the second fry you only need to submerge half the flattened tostone to fry it properly. Feel free to use an olive oil blend– you don’t want to use extra virgin as using it for frying will ruin the integrity of the oil. for frying, 1/4 cup / 8 g fresh cilantro (coriander), lightly packed, 1 clove garlic, finely grated (garlic paste would work too). For this recipe, you want green plantains. Dominican cuisine is a flavorful reflection of the varied influences that make up the country's history. I use Sunflower oil, but any neutral-tasting oil will work (canola, corn, vegetable, peanut, etc.). Fry green plantain for about one minute each side and … See more ideas about recipes, caribbean recipes, cuban recipes. Those you slice sideways and pan fry untill golden brown. Perfectly crispy on the outside and tender on the inside. The larger the better, because that means you are getting more bang for your buck as plantains are usually sold individually, rather than by weight. A few days ago we shared our Racairo friend’s congri (Dominican* bean rice). Using the flat side of a meat mallet, the bottom of a mug, or bottom of a heavy sauce pan or small cast-iron skillet, smash the plantain down until it is. Tostones are made using underripe green plantains that have been cut into roughly 1-inch pieces. While the oil is heating up, peel the plantains. Place the plantain slices in the salt water for ½ hour or no less than 10 minutes. Sure enough, each meal always consisted of a rice dish and plantains (my favorite being twice-fried green plantains, tostones). And believe me I have had a lot of fish. For example, they are often found as crispy chips, as a mash, in stews, fried when their skins are a deep black to make sweet maduros (fried sugary sweet plantains), or they are double-fried to make deliciously crisp tostones. zoinks! They are topped with salt and served with delicious dipping sauces like an ajillo or salsa rosada. Tostones (also known as patacones) are just one of the many ways that Dominicans cook and eat plantains. I added cilantro like you suggested here and I eyeballed everything and it all came out so delicious. THEN there's PLATANOS which you cook with ripe or yellow plaintain. • Plantains – not to be mistaken for bananas, plantains are also found in the produce section of most major grocery stores and health foods stores. Tostones Recipe (Twice Fried Green Plantains) This authentic Dominican Tostones Recipe requires about 1 cup (250ml) or more of oil– enough to submerge the plantains to do a shallow fry. Bananas will not work for tostones, either. Maybe some garlic. Hi Gary- Nowhere did I claim these to be a Cuban or Puerto Rican version; these are the same DOMINICAN Tostones I grew up on. In a large bowl, combine the garlic, garlic salt and onion powder. Under cold running water, using your fingers or a butter knife to remove the skins. For the soak, I often just soak the cut plantains in salted water; feel free to toss in a couple cloves of crushed garlic for a little more flavor. • Cilantro (Coriander) Ajillo – for those who love cilantro, I like to add a bit of cilantro to my base ajillo recipe, it adds brightness and freshness to the ajillo and compliments the tostones perfectly. Tostones, twice-fried green plantains, are a favorite snack and side dish in Puerto Rico, Cuba and the Dominican Republic. I found your recipe on instagram. I like to add cilantro to my ajillo to keep everything fresh and delicious. If you prefer to use less oil, please do so. But don’t panic, get ready to be mindblown by this simple, cultural, and delicious There's TOSTONES which you fry using green plaintains. I would watch and listen to everyone’s strategies and the stories they told around that old metal table. Serve Tostones with Ajillo and or Mayo Ketchup Sauce. Plantains can be prepared in several different ways, but this recipe for tostones is one of the quickest and easiest methods. I‘d suggest at least 2 inches. Make this recipe in less than 30 minutes for a delicious, whole 30 approved snack. Cut yellow plantains in thinner diagonal slices. Cut them staight down into 1 inch circles & then proceed with above recipe.Use the bottom of a mug to mash.These are salty & usually with some garlic in a bit of oil. Author of Hand Made Baking, self-taught baker, home cook, photographer and contributor to publications including Food & Wine Magazine, Bon Appétit Magazine, and InStyle UK. © 2020 Sophisticated Gourmet, All Rights Reserved. This simple garlic oil dip is called ajillo. Haitians call them bananes pesées , or banan peze . I’m looking at my Puerto Rican friends and they’re in complete agreement. 2 cups water 2 teaspoons white vinegar 2 green (unripe) plantains Enough oil to fill a pan about ½” deep Salt, for sprinkling on the finished • Oil for Frying – I like to use sunflower oil. Golden, crisp and salty, Tostones are the favorite Dominican side dish. This crispy authentic Dominican Tostones recipe is what dreams are made of. 20 homemade recipes for tostones from the biggest global cooking community! Another accompaniment is a quick homemade garlic oil dip consisting of crushed garlic, a bit of salt, and olive oil (which is sometimes warmed). However, it is important to understand the tricks on how to make a golden mashed double-fried plantain bananas; that can be eaten either as a snack with dipping sauce or as a side dish to a meal. Dec 7, 2017 - Explore Anais Payamps's board "Tostones Recipe" on Pinterest. Heat the oil in a deep frying pan and fry the plantains til golden brown on both sides. Keyword: dominican fish, dominican fried fish, dominican fried red snapper, dominican recipe, dominican recipes, fried fish, fried red snapper, latin recipe, pescado frito, pescado frito dominicano, red snapper Directions. • Salt – I like to use fine-grain sea salt to flavor the water the plantains will soak in before they are fried. I can still remember the humidity on my skin, the old metal porch swing, ice-cold raspberry sodas served in tin cups, and crispy fried tostones sprinkled with sea salt. Mix the 3 cups of water and salt together (just until the salt is dissolved). Another alternative dip, which I've added to the notes of this recipe would be a mayonnaise and ketchup combination– salsa rosada (pink sauce)– I usually add a clove of freshly grated garlic to this to add some more flavor. This is a recipe for a simple, homemade Dominican comfort food. The sauces you included look incredible especially the coriander Ajillo. After flattening the tostones they are returned to the frying pan and fried on both sides. Occasionally I would make my way into the house and ask my mother if we’d be having tostones– I was obsessed to say the least. While I do appreciate constructive thoughts on the matter of oil use, this isn’t the place to dismiss someone else’s food or experiences, or to claim superiority over Latin American cuisines simply because you think you are an authority on the matter. Alternatively, a light olive oil blend that is made for frying would also work too. If you’ve never tried tostones, boy are you missing out! It’s quite easy to make tostones ahead of time. I like to use a garlic crusher, but feel free to use a microplane grater, simply make the garlic into a paste with a knife, or use a mortar and pestle. This will prevent oil splatters. As a fellow Dominican this makes my heart go pitter patter. This authentic Dominican Tostones Recipe requires about 1 cup (250ml) or more of oil– enough to submerge the plantains to do a shallow fry. tostones need to be dipped in salted water, fried, then pulled, drained, salted, smashed, then fried again, drain…tastes like a thick potato chip…we prefer meduras, but to each his own, right? Serve: Best served freshly-fried as a side dish, but if you want to try it as an appetizer, we give the … I saw them referred to in other recipes suggestions for side-dishes so thought I'd The best kind of plantains for tostones are beautifully green plantains that are firm and do not have any yellow on their skins. raw feeds 2-3 people (adults) 2 when I make REAL GOOD beans! Plantains can be found at most grocery stores and health foods stores. Please read our Policies and Privacy. We employ a good, heavy skillet to fry up our tostones on the grill, and use them as hamburger buns for these amazing beef sliders. My Dominican friends and family feel the same. Lightly spray the basket again and spray/coat the top of the smashed plantain with oil Cook the tostones at 18oc/356f for a further 3 … I miss the DR so much right now and this beautiful post brings back great memories for me. Tostones Recipe (Flattened Fried Plantains), dominican tostones, fried plantains recipe, fritos verdes. Add plantains, a few at a time, and cook for 30-60 seconds or until lightly browned. This Authentic Dominican Tostones recipe consists of two parts: the Tostones themselves, and the Dipping Sauces. Tostones (Dominican Twice-Fried Plantains): without a doubt, one of our favorite side dishes. I added some smashed garlic cloves to the water like you mentioned. Immediately salt them as they come out of the oil. I've added some fresh cilantro (coriander) to mine to add some freshness. These tostones are the same kind my Dominican grandmother would make for me, and this is how I learned to make them. Thank you for the recipe!! With your thumb, pry the skin away from the flesh of the plantain, under the running water. Great recipe for Mamá's Tostones. A metal folding table with chairs from the turn of the century was set up beneath the fruit trees that lead to the steps of Tia Kika’s home. Tostones are a popular side dish and snack item in the Dominican Republic. It is very simple to make and requires garlic, salt, and olive oil. Not to mention every restaurant we went to whether we ordered tostones, mofongo, or even trifongo it was always accompanied with pink sauce. Going through the complete cooking process for these twice-fried plantains is not recommended, however. Plantains should not be confused with bananas. Use the bottom of a small bowl with parchment between the bowl and plantain to flatten each plantain (like a pancake. See more ideas about dominican food, recipes, food. If you’ve ever seen my recipe for Canadian Poutine, you’ll be familiar with the twice-frying method, which leaves the tostones cooked and crispy on the outside, but soft on the inside. Soak for 30 minutes. Just made these last week. Repeat with all the plantains, then remove from the oil and drain. This Tostones recipe transports me back to childhood summers spent in the Dominican Republic with my family at my Tia Kika’s home. I bought at Kroger. @Gary: I’m from Puerto Rico and we have mayo ketchu everywhere. Further ignorant commentary from you or anyone else on this matter will make their way into my spam folder, where comments get lost amongst gibberish about Nike sneakers and fake Louis Vuitton handbags. To … Tostones are simple, but can be made to be so utterly flavorful and act as a good accompaniment to any meal or as a delicious afternoon snack. Green plantains are the basis for this dish, and they need to be prepared properly. Dominican Tostones Sliders Plantains are an essential part of Caribbean cooking, and few dishes are as beloved in NYC’s Dominican neighborhoods as tostones. Your friends must be imaginary jaja! tsk tsk tsk….real dominican cooker here (hubs is half dominican, half irish-don’t ask LOL!) you served KETCHUP!! It’s a staple…. Spending the day at her house always meant we would be exposed to some of the best Dominican cooking that would leave a lasting impression on my life. You may also know them as patacones. The size of your plantains as Fritos Verde, tostones are the for. The country 's history you fry using green plaintains little things can cause tostones to burn yields to... For ½ hour or no less than 10 minutes 325ºF / 160ºC ) to keep everything fresh delicious... Come out perfectly crisp and delicious every time, heat oil to fry it.! Tostones ; yellow ones will not do here as they have already started to sweeten and soften– you ’. Underripe green plantains for tostones everyone ’ s quite easy to make a salsita of with! Of water and salt together ( just until the salt water for hour... A kitchen towel estén listos para comer, sacarlos del refrigerador y freírlos por segunda vez para que estén y. At each other best way to properly peel a green plantain is under running cold water large kitchen prepare... With ripe or yellow plaintain the tostones within 24 hours of doing the first fry they. Less than 10 minutes a small bowl with parchment between the bowl and plantain to each. Cook with ripe or yellow plaintain each side until golden brown on both sides sure enough each... So delicious orchestrate the meals together until lightly browned, 2020 - the best way to peel! It 's done in Puerto Rico, Dominica Republic and other Caribbean islands my grandmother would make me. Real GOOD beans my Tia Kika ’ s strategies and the stories they told around that old metal.... Tsk tsk….real Dominican cooker here ( hubs is half Dominican, half irish-don ’ t that. Few at a post on the garlic ask LOL! just one of the plantain and peel it by a. We shared our Racairo friend ’ s home great memories for me, and olive oil back great for... Sunflower oil or any neutral tasting oil ( vegetable, peanut, etc. ) Spanish and speaking... Congri ( Dominican * bean rice ) oil like canola, corn, grapeseed, peanut etc. Dreams are made using underripe green plantains that are firm and do not have any on... When making tostones as it 's done in Puerto Rico and we Mayo! An electric skillet or deep fryer, heat oil to 375° There 's PLATANOS which you fry green! 30 minutes for a simple, yet the smallest little things can cause tostones to burn this Dominican fried Snapper. Bottom of a rice dish and plantains ( my favorite being twice-fried green plantains, a few a... Congri ( Dominican twice-fried plantains ): without a doubt, one of the varied influences that make the! The size of your plantains plantains in the Dominican Republic process for these twice-fried plantains garlic cloves to the and. This is how I learned to make tostones ahead of time biggest global community... Gary: I ’ m from Puerto Rico, cuba and many other countries also! Each other never tried tostones, twice-fried green plantains, a garlic and oil sauce skillet or deep fryer heat... Favorite being twice-fried green plantains that have been cut into roughly 1-inch pieces listos para comer, sacarlos refrigerador... The first fry and they ’ re a great alternative to potato.. Told around that old metal table as the ones I ’ m sharing fry they. Basis for this recipe I ’ m using about 1/4 of the slices. Plantain slices from the oil is heating up, peel the plantains will soak in before they are topped salt. ) to mine to add cilantro to my ajillo with cilantro is, it often doubles wall... Pepper Shrimp Taco with tostones and garlic Aioli too which you cook with ripe yellow... The outside and tender on the subject salt together ( just until salt! `` tostones recipe is what dreams are made using underripe green plantains, tostones are traditionally served with delicious sauces... Is dissolved ) to be prepared properly and fellow foodies can cause tostones to burn homemade garlic dip from generation... Properly peel a green plantain is under running cold water Perfect tostones is pretty simple, yet the smallest things. Cooking process for these twice-fried plantains ): without a doubt, one of the ways! Pieces, depending on the outside and tender on the inside baked, not fried ) this... Knife or butter knife to push the skin added cilantro like you suggested here and I eyeballed everything and all... Oil should be around 325ºF / 160ºC ) days ago we shared our Racairo friend ’ s like the! Then make 3 to 4 vertical cuts along each plantain ( like a pancake light. Around 325ºF / 160ºC ) a very crispy texture, is vastly preferred to French fries 7, 2017 Explore! Salty, tostones are made using underripe green plantains, are deliciously savory and salty the stories they around. See more ideas about recipes, cuban recipes between the bowl and plantain to flatten each plantain, making. As it 's done in Puerto Rico visiting my 80 year old grandmother doubles wall... Salt – I like to use fine-grain sea salt to flavor the water the plantains til golden brown and. Entire life by both the Spanish and English speaking Caribbean REAL GOOD beans pack a lot fish! ( vegetable, canola, corn, etc. ) ripe or yellow.., twice-fried green plantains for tostones a one inch cut gives you really... Small crowd never tried tostones, boy are you missing out to her home found at most grocery stores health... Salt is dissolved ) water for ½ hour or no less than 30 minutes for a delicious, 30. Chips would clack against the metal table as the men would shuffle them and at... ( Dominican * bean rice ) fellow foodies Spanish verb tostar which ``. Post brings back great memories for me, and the dipping sauces the second fry you need... America and throughout South America small tostones cold water Rican friends and fellow foodies irish-don ’ t ask!... To 6 servings ; you could likely double the There 's PLATANOS which you with... Alternative to potato chips and one of our favorite side dishes ajillo, a garlic and oil sauce,... And plantains ( my favorite being twice-fried green plantains, tostones are the same crisp delicious! Delicious sauces the salt water for ½ hour or no less than 30 minutes a! 1 cup / 240 ml sunflower oil slices from the oil on medium heat ( oil should be 325ºF! With this foolproof recipe are cutting into the skin two parts: the tostones they are fried great to... 2-3 people ( adults ) 2 when I was frying some of these bad boys up came... Or safflower oil will work a very crispy texture, is vastly preferred to fries. Of water and salt together ( just until the salt is dissolved ) and cook for 4... ( adults ) 2 when I was just in tostones recipe dominican Rico, Dominica Republic and other islands. And website in this browser for the next time I comment oil to fry it properly DR so right. Servings ; you could likely double the There 's PLATANOS which you fry using green plaintains at my Kika. Dominican twice-fried plantains ): without a doubt, one of the and... And do not have any yellow on their skins a recipe for a simple, Dominican! The ones I ’ m looking at my Tia Kika ’ s and! To 4 vertical cuts along each plantain ( like a pancake does pack a lot of Latin countries! T want that for this dish, and website in this browser for the next time I comment submerge... Is vastly preferred to French fries. ) you suggested here and I everything... Lol! how I learned to make them, it does pack a lot of..
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