Grilled PlantainsSteven Raichlen
Long before there was modern fusion cuisine, people cooked Chino-Latino. It originated with Chinese laborers who immigrated to Cuba and Trinidad and elsewhere in the Caribbean to work the plantations. They developed a unique mashup of Asian and West Indian cooking.
Serve this with Tangerine Teriyaki Chicken, in place of the rice traditionally served with teriyaki chicken.
Other Recipes from Episode 211: Chino-Latino
- Tangerine Teriyaki Chicken with Grilled Plantains
- Baby Back Ribs with Guava Barbecue Sauce
- Brisket in a Hurry Tacos with Chili Jam
- Yield: Serves 4
- 4 very ripe (black) plantains
- 4 tablespoons butter (1/2 stick)
- 4 tablespoons dark cane syrup, such as Steen’s
- ½ teaspoon ground cinnamon, plus 1 cinnamon stick for grating
- ¼ cup brown sugar, plus more as needed
1: Trim the ends off the plantains, but do not peel. Slice each in half lengthwise.
2: Make the glaze: Melt the butter over medium-low heat in a small saucepan. Stir in the cane syrup and cinnamon. Boil until thick. Keep warm.
3: Lightly brush the cut sides of the plantains with the glaze, then sprinkle lightly with brown sugar.
4: Heat the grill to high. Brush or scrape the grill grate clean and oil it.
5: Arrange the plantain halves on the grate, cut sides down, and grill until browned, rotating each 90 degrees to lay on a crosshatch of grill marks, 2 to 3 minutes. Turn the plantain halves over. Brush with more glaze. Continue grilling the plantains until soft (test with a toothpick). When ready, the plantain flesh will pull away from the skin.
6: Transfer the plantains to a platter or plates and pour the remaining glaze over them. Grate the cinnamon stick over the plantains and serve.
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Steven Raichlen’s Project Fire is a production of Maryland Public Television, Barbacoa, Inc., and Resolution Pictures. © 2019 Barbacoa, Inc. Photos by Chris Bierlein.