Best 3 Roasted Plantains Recipes
**Roasted Plantains: A Culinary Journey Through Sweet and Savory Flavors**
Embark on a culinary adventure with roasted plantains, a versatile dish that tantalizes taste buds with its unique blend of sweet and savory notes. Originating from the tropical regions of Africa, Central and South America, and the Caribbean, plantains are a staple ingredient that has captured the hearts of food enthusiasts worldwide. Discover the art of roasting plantains, transforming them into delectable treats that can be enjoyed as snacks, side dishes, or even main courses. Immerse yourself in a symphony of flavors, textures, and aromas as you explore a diverse range of recipes that highlight the culinary potential of this extraordinary fruit. From crispy and caramelized to tender and succulent, prepare to embark on a culinary journey that celebrates the versatility and deliciousness of roasted plantains.
SPICED SKIRT STEAK WITH WHOLE ROASTED PLANTAINS
Arrachera, the cut of meat that is usually translated as "skirt steak," is very popular for grilling in Latin America, and also in the United States among butchers - because they know the difference between the inside and the outside skirt. The arrachera is the outside skirt, and it's thicker, much more flavorful and usually more tender than the inside, a flatter and fibrous cut. (The names refer to which part lies deeper inside the animal.) The chef Eric Werner serves this at Hartwood, in Tulum, Mexico, where all the cooking is done over wood; if you have a grill, this steak will benefit from it. Cook it over high heat, but just for long enough to sear the outside. The plantains are absurdly simple to make but have an especially lovely texture from being roasted in their skins. Think of them together as steak and potatoes, and serve with a salad to make a fast weeknight dinner.
Provided by Julia Moskin
Categories dinner, steaks and chops, main course
Time 45m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Trim steak of any fat and membrane. Mix salt and pimiento Tabasco and rub lightly into steaks. (This can be done up to 4 hours ahead.)
- Heat a grill or place a heavy skillet over high heat. Heat oven to 450 degrees and place another large cast-iron skillet inside. When oven is hot, place plantains, skin on, in the oven skillet. Roast for 15 to 20 minutes, until the skins split at the seams and the natural sugars caramelize on the skin.
- Place steak on grill or in the skillet on top of the stove. Sear, turning a few times, until crisp outside and rare to medium-rare inside (8 to 10 minutes).
- Remove steak from pan, tent with foil and let rest 3 to 4 minutes, turning a few times to allow juices to absorb evenly through the meat. To serve, cut each steak in half crosswise, then cut each half in thick slices against the grain. Divide slices between four plates and add a whole plantain to each, opening seams with a sharp knife to expose the flesh. Drizzle each plantain lightly with honey, then grate a dusting of cinnamon on top.
ROASTED PLANTAINS
Choose ripe plaintains for this dish. If you have green ones, allow them to ripen until they look like overripe bananas with black marks.
Provided by PalatablePastime
Categories Tropical Fruits
Time 40m
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F.
- Lightly coat a shallow baking pan with non-stick cooking spray or butter/oil.
- Slice each plaintain in half lengthwise, and then into 5 sections; remove peel.
- Place plaintain pieces in prepared baking pan.
- Pour orange juice evenly over plaintain pieces; sprinkle with cinnamon and sugar.
- Bake for 25-30 minutes, or until tender.
ROASTED PLANTAINS
Yield 8 servings
Number Of Ingredients 5
Steps:
- 1 Preheat oven to 350 degrees F (175 degrees C). Spray a large, shallow baking dish lightly with cooking spray. 2 Peel plantains and slice in half lengthwise. Cut each section at an angle into 5 slices. Keeping the pieces together, transfer to the baking dish. Repeat with the other halves. 3 Squeeze orange juice over plantains. Sprinkle with brown sugar and cinnamon. 4 Bake for 30 minutes, or until plantains are just tender.
Tips:
- Choose ripe plantains: Look for plantains that are bright yellow with a few black spots. Avoid plantains that are too green or have too many black spots, as they will be less flavorful and more difficult to peel.
- Use a sharp knife to peel the plantains: This will help to prevent the plantains from tearing.
- Slice the plantains into even-sized pieces: This will help them to cook evenly.
- Toss the plantains with oil and seasonings before roasting: This will help them to brown and caramelize.
- Roast the plantains at a high temperature: This will help them to get crispy on the outside and tender on the inside.
- Serve the plantains hot: They are best enjoyed fresh out of the oven.
Conclusion:
Roasted plantains are a delicious and versatile side dish that can be enjoyed with a variety of meals. They are also a good source of dietary fiber and potassium. With their naturally sweet flavor and soft, creamy texture, roasted plantains are a great way to add a tropical twist to your next meal.
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