Serious Eats: Recipes
Grilling: Plantains with Brown Sugar Glaze
I've been on a bit of a Latin food kick, but what's pernil or Cubanos without a good side? Maduros or tostones fit the bill nicely on any normal day, but if the coals are still hot, why not take those plantains to the grill?
I underestimated the natural sweetness of my ripened, black plantains. They caramelized and charred almost the second they hit the medium-high heat. Luckily I had a two-zone fire going and was able to quickly move them over to the cool side of the grill to finish cooking, basting them with a mixture of brown sugar, orange juice, honey and cilantro as they reached a nice tenderness.
Off the grill I was little worried that char would equate to burnt, but my fears were unfounded as the plantains were nothing but warm, sweet slices of deliciousness. They ended up being the perfect side for some perfect meat.
Grilled Plantains with Brown Sugar Glaze
Adapted from Bobby Flay