Plantains with Balsamic-Basil Glaze

4.4(11)

No backyard barbecue is complete at the Rodriguez household without some of these plantains. Once you have tried them, you'll feel the same way. The important factor here is to choose plantains that are neither too green nor too ripe. Only the yellow and sweet but firm ones will do, the ones that are called "pinton."

by Douglas Rodriguez·published 2004-08-20

Open original recipe

Servings

Makes 8 servings

Total time

—

Calories / serving

—

Ingredients (6)

serves

1/2 cup balsamic vinegarbalsamic-vinegar
1 cup unsalted butter, at room temperaturebutter
3 tablespoons honeyhoney
2 tablespoons chopped fresh basilbasil
1 teaspoon saltsalt
4 sweet yellow plantains, unpeeledplantain

Instructions (6 steps)

011. Prepare a medium fire in the grill.
022. In a small saucepan over high heat, boil the vinegar to reduce its volume to 1/4 cup.
033. In a small bowl, combine the reduced vinegar with the butter, honey, basil, and salt. Using a whisk, vigorously whip the butter until smooth and all ingredients are blended.
044. With a paring knife, make a shallow cut into the curved side of each plantain lengthwise, from end to end. Repeat the process, making the second cut 1/2 inch away from the first. Remove the 1/2-inch piece of peel, then, using your fingers, gently pry away the peel from the sides of each plantain. Next, take some balsamic butter and spread generously over the entire inside of each plantain, leaving the peel on the outside intact.

Pantry check

Data quality

servings.value✓

times.totalMinutes—

nutrition.calories—

recipeCuisine—

recipeCategory—

rating✓

description✓

image (URL only)✓

Not rich — missing servings, total time, or calories.