Serves 4 as a side dish
Ripe plantains take extremely well to the grill. You could serve them as is (seasoned with just salt), but I like to brush a not-too-sweet citrus glaze over the pieces when they are almost done. (Don't brush on the glaze earlier; or it will burn.) Grilled plantains are great with grilled pork, beef or chicken.
1/2 cup orange juice
2 tablespoons lime juice
1 tablespoon brown sugar
2 large ripe plantains (yellowish black or black)
1 tablespoon canola or other tasteless oil
1. Light a grill fire.
2. Combine the orange juice, lime juice, and brown sugar in a small saucepan. Bring to a boil, stirring to dissolve the sugar. Simmer until the mixture thickens to the consistency of a thin syrup, about 3 minutes. Remove from the heat and set aside.
3. Trim the pointed ends from the plantains. Cut the plantains into 3-inch chunks. Use a paring knife to slit the skin lengthwise in several places on each piece. Carefully remove the skin with your fingers and discard it. Cut each 3-inch chunk in half lengthwise. Toss the plantains, oil, and salt to taste in a large bowl.
4. Grill the plantains over a medium-hot fire, turning once, until browned, about 7 minutes. Brush the glaze over the plantains and continue to grill, turning once, until richly colored, about 2 minutes. (It's fine if the plantains blacken in spots.) Serve immediately.
Vegetables Every Day
By Jack Bishop
HarperCollins Publishers, April 2001
Recipe reprinted by permission.
This page created May 2001
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