Sweet And Spicy Plantains Recipes

SWEET AND SPICY PLANTAIN CHIPS

Steps:

• Add the coconut oil to a large skillet. Add enough vegetable oil to come about a third of the way up the sides of the skillet and heat over medium-high heat until very hot.
• Line a baking sheet with paper towels. Mix together the brown sugar, paprika, cayenne and salt in a small bowl and set aside.
• Add the plantain slices to the oil in batches and fry until golden brown on the outside, about 5 minutes. Remove from the oil and smash to a chip size with a wooden mallet or rolling pin. Return the plantains to the oil in small batches again so they do not stick together and cook for another 3 minutes. Transfer the chips to the towel-lined baking sheet and top with the seasoning mixture.

BAKED SPICY SWEET PLANTAINS

Steps:

• Preheat oven to 425°F
• Rinse plantains and wipe dry. To remove the peel, cut the ends first and make a shallow slit and one of the skin's seams. Carefully remove skin and cut about 0.5cm (0.25″) thick. Add pieces to a bowl.
• Add oil, salt, and Beau Monde Seasoning, and mix gently until all pieces are well coated. Arrange the plantain slices in a single layer on a nonstick baking/cooking sheet or line a baking sheet with aluminum foil for easy cleaning. (spray the pan with cooking spray to avoid sticking)
• Bake for 15 minutes, remove from the oven and turn over each piece individually. Continue baking for another 3-4 minutes or until golden brown. Remove from oven and place on a plate and enjoy

SWEET AND SAVORY FRIED PLANTAINS

Steps:

• Cut plantain into three sections. Quarter each section so you have twelve pieces. Season plantain pieces with garlic powder.
• Heat oil and margarine together in a small skillet over medium heat. Cook plantains in hot oil until lightly browned, 2 to 3 minutes per side; season with black pepper and continue to cook until slightly darker in color, 2 to 3 minutes more. Remove skillet from heat and drizzle agave syrup over the plantain pieces. Sprinkle brown sugar and cinnamon over the plantains.

SWEET AND SPICY TROPICAL PLANTAINS

Steps:

• Peel plantains by cutting off both ends, cut a slit lengthwise into peel, without cutting into plantain and remove. Cut plantains in half lengthwise.
• Coat grill rack with nonstick cooking spray. Preheat grill to medium high. Arrange plantain halves on grill rack. Grill 5 minutes on each side or until lightly charred.
• Stir together cream of coconut, lime juice, lime peel and red pepper. Drizzle over grilled plantain halves, sprinkle with toasted coconut.

SWEET AND SPICY PLANTAINS

Steps:

• Peel plantains and cut in half lengthwise.
• Grill plantains on foreman or outdoor grill about 10 minutes (5 on each side) or until they are lightly browned and almost crispy.
• Stir together cream of coconut, juice, and red pepper.
• Drizzle over plantains. Sprinkle with toasted coconut (optional).
• *You can add more red pepper if you like spicier!

OVEN BAKED SWEET PLANTAINS

Steps:

• Preheat oven to 450°F.
• Coat a nonstick cookie sheet with cooking spray.
• Cut the ends off of the plantains and peel.
• Cut each plantain on the diagonal into 1/2 inch slices.
• Arrange in single layer and coat tops with cooking spray.
• Bake, turning occasionally, for 10-15 minutes, until plantains are golden brown and very tender.

SAUTéED PLANTAINS WITH SWEET SPICES

Steps:

• Peel plantains and slice into ¼ inch slices. Place in a large plastic bag with spices. Shake well to coat.
• In a large nonstick skillet, melt 1 teaspoon butter with ½ teaspoon oil.
• Add half of the plantains, in a single layer, and cook until golden and tender, turning once.
• Repeat with remaining butter, oil and plantains. Serve hot.

MADUROS (FRIED SWEET PLANTAINS)

Steps:

• Use a paring knife to cut a slit along the length of the plantains, carefully avoiding cutting into the flesh. Remove peels and discard. Slice plantains at an angle crosswise into 1/2-inch-thick pieces (about 12 pieces per plantain).
• In a large skillet, heat about 1/8 inch vegetable oil over medium-high. When the oil shimmers, add half the sliced plantains and fry until golden brown, turning once, 2 to 3 minutes per side. The plantains should be caramelized and slightly crisp at the edges but still tender in the middle.
• Using a slotted spoon, transfer maduros to a paper towel-lined plate to drain. Repeat with remaining sliced plantains. Serve immediately.