Plantains
Plantains just might be the sleeper hit we're all looking for. They cost 59 cents a pound around here and are ass-easy to grill up on the George. These ones are too black apparently, so they were really sweet, like a dessert. The ideal ripeness is a bit less than what you see here -- but even a plantain this black is perfectly fine. Inside it's yellow and firm. I just grilled it up in some salt and olive oil.
posted by Amit @ 9:59 PM
1 Comments:
At 10:38 PM,
Ian said…
You've got yourself some "maduros", i.e. ripe plantains. In most latin dishes, these are usually sliced lengthwise and fried in the cheapest oil money can buy. Nice n sweet tasting. If you buy the hard green plantains, those are usually cut crosswise into little pucks about 0.5-1'' high, fried in oil, removed from the oil when a little soft on the inside, smushed into flat pancake like things, dipped in cold water, and then put back in the hot oil to crispen them up. Usually fairly heavily salted as well. These are called "chifles" in Spanish.
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