Best 4 Plantains With Balsamic Basil Glaze Recipes
Embark on a tantalizing culinary journey with our delectable plantains, masterfully glazed with a symphony of balsamic vinegar and basil. Savor the sweet and tangy notes that dance upon your palate, complemented by the aromatic embrace of fresh basil. This extraordinary dish is a harmonious blend of flavors and textures, sure to leave you craving more.
But that's not all! Our comprehensive guide also unveils a treasure trove of other enticing recipes, each one a culinary masterpiece in its own right. From the classic allure of fried plantains to the innovative allure of plantain chips, we've curated a collection that caters to every palate and preference.
Indulge in the crispy perfection of our twice-fried plantains, a beloved street food sensation elevated to new heights. Experience the perfect balance of savory and sweet with our plantain and bacon bites, a delightful appetizer that's impossible to resist. And for a taste of pure comfort, try our savory plantain soup, a hearty and flavorful dish that warms the soul.
Our culinary adventure doesn't stop there. We've included a delightful plantain and black bean quesadilla recipe, a fusion of flavors that will transport you to a tropical paradise. And for a sweet treat, our plantain upside-down cake is a symphony of caramelized flavors that will leave you utterly captivated.
So, prepare to tantalize your taste buds and embark on a culinary odyssey like no other. With our diverse selection of plantain recipes, you'll discover a world of flavors that will leave you craving more.
BASIL-BALSAMIC VINAIGRETTE
Your greens will thank you for this bold dressing with garlic, basil and balsamic vinegar.
Provided by Food Network Kitchen
Time 5m
Yield 1 cup
Number Of Ingredients 5
Steps:
- Whisk together the vinegar, basil, garlic and a generous pinch of salt in a small bowl. Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream to make a smooth, slightly thick dressing. Whisk in a couple turns of freshly ground black pepper.
GRILLED PLANTAINS WITH RUM-BROWN SUGAR GLAZE
Steps:
- Heat grill to high. Place rum, brown sugar, and salt in a small saucepan and cook until the sugar has melted and the mixture reduces and thickens slightly. Stir in butter until melted. Remove from the heat.
- Brush plantains with oil on both sides and grill until golden brown and caramelized, about 3 to 4 minutes per side. Brush with the glaze during the last few minutes of grilling. Remove from the grill and brush with more of the glaze before serving.
GRILLED PLANTAIN WITH SPICY BROWN SUGAR GLAZE
Steps:
- Preheat grill. Brush the plantains with the oil and grill until caramelized, about 2 minutes on each side. In a small bowl, combine the brown sugar, orange juice, honey and cilantro and brush on plantains. Season to taste with salt and pepper.
CARAMELIZED PLANTAINS
Plantains aren't meant for eating right out of the peel, but they are transformed into a gently sweet dessert when caramelized. If you can't find plantains, bananas are just as delicious.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 5
Steps:
- In a 9-inch skillet, melt the butter over medium heat. Add the sugar and cook, stirring, until the syrup is a light caramel color, about 2 minutes.
- Add the plantains, tossing to coat, and cook until tender, about 3 minutes. Add the apple juice and boil 1 minute, or until thickened slightly. Stir in the cinnamon and remove from the heat.
- Divide the plantains among 4 dessert plates and spoon the juices over each.
Tips:
- Choose ripe plantains: Look for plantains that are mostly black with a bit of yellow. Avoid plantains that are mostly green, as they will be too starchy.
- Use a sharp knife: When slicing the plantains, use a sharp knife to get clean, even slices. A dull knife will crush the plantains and make them difficult to cook evenly.
- Cook the plantains in batches: Don't overcrowd the pan when cooking the plantains. Cook them in batches if necessary to ensure that they cook evenly.
- Don't overcook the plantains: Plantains should be cooked until they are tender but still slightly firm. Overcooked plantains will be mushy.
- Make the balsamic basil glaze ahead of time: The balsamic basil glaze can be made ahead of time and stored in the refrigerator for up to 2 weeks. This makes it a great option for busy weeknights.
Conclusion:
This recipe for plantains with balsamic basil glaze is a delicious and easy way to enjoy this versatile fruit. The plantains are crispy on the outside and tender on the inside, and the balsamic basil glaze adds a sweet and tangy flavor. This dish is perfect for a weeknight dinner or a party appetizer.
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