Pan Caramelized Plantains (Serves 2)
I have loved eating plantains in Cuban and Caribbean restaurants for years, but never had the nerve to try making them at home. I had looked at plantains in the grocery store and just wasn’t sure if they were good ones or if I could achieve good results cooking them at home. Then I read somewhere that a good plantain looks like a bad, over ripe banana and I finally brought two home with me. I prepared one about an hour after supper one night as a snack and was shocked at how easy it was to pan fry plantains. I let the other one sit for a few days before I cooked it and the second one turned out just as good as the first.
Prep and Cook Time: 10 minutes
Ghee or coconut oil
Chipotle chili powder
Directions: Melt one tablespoon of coconut oil or ghee in a large skillet over medium heat. Choose a plantain that is dull yellow with patches of black. Riper plantains are blacker. Cut off each end and split the plantain down the middle lengthwise with a knife. Peel the halves and lay them in the hot skillet. Let them cook for 2 minutes, then turn and let the other side cook 2 minutes. I used tongs to move my plantains around, but you could you a spatula. Then repeat until each side has cooked about 4 minutes. Transfer to a plate and dust the hot plantain slices with salt and chipotle chili powder. Eat immediately and enjoy!
Note: Plantains are a starchy vegetable that you could serve with meals in place of sweet potatoes, butternut squash, yucca, or pumpkin.
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