Mike's Sinfully Sweet & Spicy Plantains Over Red Beans & Rice

Name: Mike's Sinfully Sweet & Spicy Plantains Over Red Beans & Rice
Total time: 900 s
Yield: 4 servings
Cuisine: American
Ingredients: ● For The Plantains; 8 LG Green Plantains; 2 Cubes Tilamook Sweet Cream Butter; 1 Dash Olive Oil; ● For The Seasoning Mixture; 1 Cup Brown Sugar; 1 Shot Quality 80 Proof Rum [optional]; 1 1/2 tsp Cayenne Pepper; 1/2 tsp Garlic Powder; 1 tsp Red Pepper Flakes; to taste Fresh Ground Black Pepper; to taste Sea Salt; 1 tsp Paprika

MMOBRIEN @cook_2891564

ALBUQUERQUE, NEW MEXICO

Advice from The Garden Of Good And Evil . . .

Step 1: While on vacation in New Orleans, rent a room at a quaint Bed & Breakfast with a courtyard filled with blooming flowers and Plantain trees.

Step 2: Wait until midnight. Then, sneak out and steal as many plantains you can possibly reach. Or, fit into your socks, panties and sweatpants.

Step 3: Run.

Step 4: Return home from vacation and lie to your precious little innocent 7 year old culinary students. When they ask where you got them, tell them that there's a brand spankin' new Mediterranean Farmers Market here in Albuquerque that unfortunately, closed down. Ironically enough, the very day after you [bought] those plantains.

Anyway, serve these delicious ill gotten gains with any spicy meat and to the side of black beans and rice. Or, over white or red beans and rice. They're even great for breakfast with bacon or sausage.

[p.s., dish made, documented and photographed solely by unwittingly deceived, tiny 7 year old fingers]

Pfft! Suckas! ;0)

Advice from The Garden Of Good And Evil . . .

Step 1: While on vacation in New Orleans, rent a room at a quaint Bed & Breakfast with a courtyard filled with blooming flowers and Plantain trees.

Step 2: Wait until midnight. Then, sneak out and steal as many plantains you can possibly reach. Or, fit into your socks, panties and sweatpants.

Step 3: Run.

[p.s., dish made, documented and photographed solely by unwittingly deceived, tiny 7 year old fingers]

Pfft! Suckas! ;0)

MMOBRIEN @cook_2891564

ALBUQUERQUE, NEW MEXICO

Advice from The Garden Of Good And Evil . . .

Step 1: While on vacation in New Orleans, rent a room at a quaint Bed & Breakfast with a courtyard filled with blooming flowers and Plantain trees.

Step 2: Wait until midnight. Then, sneak out and steal as many plantains you can possibly reach. Or, fit into your socks, panties and sweatpants.

Step 3: Run.

[p.s., dish made, documented and photographed solely by unwittingly deceived, tiny 7 year old fingers]

Pfft! Suckas! ;0)

Advice from The Garden Of Good And Evil . . .

Step 1: While on vacation in New Orleans, rent a room at a quaint Bed & Breakfast with a courtyard filled with blooming flowers and Plantain trees.

Step 2: Wait until midnight. Then, sneak out and steal as many plantains you can possibly reach. Or, fit into your socks, panties and sweatpants.

Step 3: Run.

[p.s., dish made, documented and photographed solely by unwittingly deceived, tiny 7 year old fingers]

Pfft! Suckas! ;0)

Saved

Ingredients

15 mins

4 servings

● For The Plantains
8LG Green Plantains
2 CubesTilamook Sweet Cream Butter
1 DashOlive Oil
● For The Seasoning Mixture
1 CupBrown Sugar
1 ShotQuality 80 Proof Rum [optional]
1 1/2 tspCayenne Pepper
1/2 tspGarlic Powder
1 tspRed Pepper Flakes
to tasteFresh Ground Black Pepper
to tasteSea Salt
1 tspPaprika

Saved

Steps

15 mins

1

Fresh Green Plantains. Know these plantains are far less sweet than yellow or black plantains and they're much harder to peel. They'll afford you the flavor of bananas but not the sweetness whatsoever. Hence the heavy brown sugar addition.
2

Heat your butter and oil with all seasonings, except for your rum.
3

Cut the ends of your plantains. Slice your plantains in half. If your plantains are long, cut horizontally then vertically. These pictured are pretty short, fat and stubby. Peel.
4

Place plantains in your heated pan and fry for 7 minutes. Flip occasionally.
5

Pull your plantains and allow them to cool for a few minutes.
6

Place plantains on wax paper. Quickly coat plantains with additional seasonings, if desired. I'll always add additional brown sugar and Cayenne Pepper to them at this point. Press them down with a plate or rolling pin on wax paper. This action will not only seal in your additional seasonings but, also help to soften and caramelize your plantains even further.
7

Place plantains back into your heated butter/oil/seasoning mixture with your rum and fry for up to 3 minutes longer. Flambé rum of you know how to do it safely. Add additional butter or oil if needed but, you shouldn't.
8

Drain your carmelized plantains on wax paper and separate. Otherwise they'll stick together.
9

Serve alongside any spicy meat, black beans and rice or, over white or red beans and rice. Today, my students wanted them over a simple Cuban Red Beans & Rice recipe. Enjoy!

Saved

Cooksnaps

Saved

MMOBRIEN @cook_2891564

on June 07, 2016 09:49

ALBUQUERQUE, NEW MEXICO

I'm a Certified Sushi Chef, Certified Culinary Youth Instructor [6 thru 21 year olds] Licensed CYFD Foster Parent, Certified Mixologist, avid Scuba and Spear Diver, fisherman, camper, big game hunter and crazy avid gardener. Hense my love for the year round super fresh meats, seafoods and crispy fresh vegetables my students have consistently listed for your families picky approval!With that, cooking, teaching and feeding others are obviously 3 of my absolute passions in life. My culinary specialties as an easy going Chef include Asian, Mexican, Cajun, BBQing, Grilling, Irish Pub food, Low Country foods, anything seafood related, extra spicy foods, fresh meat, extra fresh vegetables, US comfort, kid friendly and super fast, quick and easy foods. But, I'll literally put anything in my mouth at least once. Pfft! My daddy didn't nickname me, "Goat," at two years of age for nothin'! Yup! I'll literally put anything in my mouth at least once!P.S. Most ALL of my recipes posted on this site were soley submitted by my youngest 6, 7 and 8 year old culinary students. Mostly recipes for the homeless and battered women's shelters they regularly cook for. That means ANYONE can make these super easy, crazy delicious recipes!Lastly, my only culinary motto? Be sure to marry a Cook or a Chef. After all, looks fade. Hunger sure as hell doesn't." Anyway, hit me up with any questions. I'm happy to help all y'all out if I possibly can!