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Fire-Roasted Breadfruit |
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Serves: 4 The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best Fire-Roasted Breadfruit recipe on the web!!JAMAICA Breadfruit was brought to the Caribbean from the South Pacific by the infamous Captain Bligh and has become one of the classic accompaniments to Jamaica’s jerk pork. Sufferer’s restaurant in Jamaica has a special charcoal pit for roasting breadfruits, which are buried in the embers. Char-roasting is one of the best ways to cook this large, round (think bowling ball), pebbly and green-skinned fruit, whose chief characteristic is its mild flavor (some people might say utter blandness)-perfect for taming the blast furnace heat of jerk pork! Breadfruit may be fruit, botanically speaking, but it’s usually served as a vegetable or starch. Charring imparts a smoky flavor that is readily absorbed by the starchy, white flesh. The most authentic way to cook it is on a charcoal grill, but you can also char it on a gas grill using either the direct or indirect method. Breadfruit can be found at West Indian markets and specialty greengrocers. Choose a firm, unblemished specimen and ripen at room temperature until it just begins to yield when pressed with your thumb. It should still be rather firm. _ breadfruit (3 to 4 pounds) _ tbs butter, salted (1/2 stick), for serving Salt and freshly ground black pepper for serving 1. If using a charcoal grill (direct method), preheat it to high. When ready to cook, nestle the breadfruit in the coals, raking the latter around it to cover as much of the fruit as possible. Cook the breadfruit until the skin is charred and the flesh is very soft. This will take 40 to 60 minutes, depending on the size and ripeness of the breadfruit. To test for doneness, insert a metal skewer; the breadfruit should be soft in the center. If using a gas grill (direct method), preheat to medium. When ready to cook, place the breadfruit on the hot grate and grill until the skin is charred and the flesh is very soft (see above for timing and test for doneness). If using a gas grill (indirect method), preheat to medium-high. When ready to cook, place the breadfruit in the center of the grill, away from the heat, and roast until well browned on the outside and soft in the center, 1 to 1 1/2 hours. (I prefer the direct method, because you actually char the skin, but the indirect method requires less intervention.) 2. To serve, cut or break the breadfruit into wedges and trim away the burnt part. Spread a little butter over the breadfruit, season with salt and pepper, mash with a fork, and eat. Serves 4 to 6 Recipe from The Barbecue! Bible by Steven Raichlen Copyright 2009 by Steven Raichlen. All rights reserved. Used by permission of Workman Publishing. Japanese Vegetable Mixed Grill / Robatayaki Grilled Vegetable In The Style Of Santa Margherita West Indian Grilled Vegetables / Choka Catalan Grilled Artichokes Fire-Roasted Breadfruit Tandoori Cauliflower Grilled Corn With Shadon Beni Butter Grilled Eggplants With Miso "Barbecue" Sauce Argentinian Grilled Eggplant Grilled Fennel Garlic Kebabs Grilled Long Beans Korean Grilled Mushroom and Scallion Kebabs Sesame Grilled Oyster Mushrooms Shiitake and Scallion Kebabs Chorizo Grilled Mushroom Grilled Mushroom Caps With Arugula Butter Grilled Okra Grilled Green Onions Romesco / Calcots Marinated Grilled Peppers With Olives and Anchovies Grilled Plantains Potatoes a' la Ketchup Foil-Grilled Potatoes With Asian Seasonings Onions And Potatoes Grilled In The Coals Peruvian Potato Mixed Grill Greek Garlic and Lemon Roasted Potatoes Grilled Sweet Potatoes With Sesame Dipping Sauce West Indian Pumpkin Gratin Grilled Dilled Tomatoes |
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