Unripe green plantains are starchy and firm. They’re often thinly sliced into strips and fried to make snacks somewhat like long potato chips. Fully ripe black plantains are altogether different-sweeter, softer, and a little closer to bananas than potatoes in texture. Grilling them caramelizes the sugars in the fruit. Be sure to use plantains with skins that are completely black all over.

Prep: 5 minutes (plus 5 minutes for glaze)
Grill: 10 to 15 minutes.

– Long-handled spatula.

– To ripen green plantains, put them in a paper bag, close the bag, and let stand until black all over, at least overnight and probably longer.

Gas: Direct heat, medium-high (400° to 450°F)
Clean, oiled grate
Direct heat, light ash
12-by-12-inch charcoal bed (about 3 dozen coals)
Clean, oiled grate on lowest setting
Direct heat, light ash
12-by-12-inch bed, 3 to 4 inches deep
Clean, oiled grate set 2 inches above the fire.

4 ripe black plantains, unpeeled
Oil for coating grill grate
½ cup Orange-Espresso Glaze, made without the salt.

1. Heat the grill as directed.
2. Cut the plantains on the diagonal into 2- to 3-inch pieces. Cut off the ends from the end pieces.
3. Brush the grill grate and coat it with oil. Put the plantain pieces on the grill, cover, and cook, turning often, until the skins are blackened all over and the flesh feels very soft when pressed, 10 to 15 minutes. If your grill has a temperature gauge, it should stay at around 450°F.
4. Remove the plantain pieces to serving plates. Slit the tops of the skins and peel back to expose the flesh. Brush the hot flesh generously with the glaze and serve.


This entry was posted on Friday, April 12th, 2013 at 3:37 pm and is filed under Mastering Fruit, Dessert, Dough BBQ And Grilling Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

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