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Grilled Plantains |
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Serves: 4 Print this RecipeCARIBBEAN The plantain is a jumbo cousin of the banana. Its always served cooked, usually as a starch or vegetable. A green plantain tastes bland like a potato. When ripe (the skin will be black), it becomes as sweet as a ripe banana. Both green and ripe plantains can be grilled, but I prefer the latter: The fire caramelizes the sugars in the plantains and makes them candy sweet. The plantain pieces are grilled in their skins, which keeps them moist and tender. 4 plantains, very ripe (black), unpeeled (see note) 1. Preheat the grill to high. 2. Cut 1 inch off each end of the plantains, then cut each plantain crosswise into 2-inch pieces. 3. When ready to cook, place the plantains on the hot grate and grill, turning often with tongs, until the skins are charred, the exposed ends are nicely caramelized, and the flesh in the center is soft. This will take 12 to 15 minutes. To test for softness, press the plaintains with your finger. 4. Serve the grilled plantains in the skins. Cut off the skin before eating. Serves 4 Note: If you live in an area with a large Hispanic community, you may be able to buy ripe plantains. Otherwise, let green ones ripen at room temperature until the skin is black. (This can take up to a week.) This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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