Skip down to the divider line
for the actual recipe instead of reading my drawn out lead in.....
This is my first food blog.
I'm only blogging it because I posted the pic on Facebook and someone asked me
for the recipe. Maybe this will be a new trend for me....., its been a while!
I guess in a little selfish because i love to cook (i bought my house for the
kitchen) and i wanted to get some credit for my first official recipe so I
figured I would write something up and post it to Pinterest before I actually
shared the recipe. I'm a Pinterest junkie, it's like crack, but I have never
even re-pinned anything let alone posted something of my own. So here
goes...... My recipe for Sweet Sriracha Rum Plantains. Just a word of warning:
I don't believe in recipes!!!! I believe I inherited my cooking skills from my
grandmother. She is old school and doesn't believe in recipes either. When my
mother and aunt wanted her to write down all her recipes so us grand-kids could
carry them on, she said she didn't know the exact measurements, she just knew
what to put in it and how much. But somehow she managed to write them down.
I'm the same way. I have never made the same thing twice because I can't
remember what I put in it. If there is something I want to make I will usually
look up 2-3 recipes on the internet and just kinda mix them together. I have
came up with a couple amazing creations but unfortunately I never took notes on
what I did. This time I used 1 recipe that I found on food network and I just
tweaked it till I was satisfied. I have made this a few times over the last 2
years and absolutely loved it, but there was always something missing. I did
save the original and took notes on my tweaks in Evernote so I actually have
some semblance of a plan! Tonight wasn't perfect but it was the first time I
was satisfied with the way it turned out. I am posting the plans and notes
for how I am hoping for perfection on my next try, but I will update on any
changes or ideas. If you try it and like it please do the same....
Ok, here we go for real this
time.....
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Sweet Sriracha Rum
Plantains
Get 4-5 plantains. The sauce is
easy to make and requires only a few ingredients so its easy to make a little
extra if you need more sauce.
If your not used to eating plantains its kinda hard to not think of them as bananas and let them ripen up enough. You have to let them get black! Yes a rotten looking kind of black!
Slice plantains about 1/4" thick and length wise so they are a little longer. Thickness is a matter of preference/cooking time/crispness but the length definitely makes them easier to cook and easier to eat. Don't make it the full length, just a short diagonal/appetizer size.
If your not used to eating plantains its kinda hard to not think of them as bananas and let them ripen up enough. You have to let them get black! Yes a rotten looking kind of black!
Slice plantains about 1/4" thick and length wise so they are a little longer. Thickness is a matter of preference/cooking time/crispness but the length definitely makes them easier to cook and easier to eat. Don't make it the full length, just a short diagonal/appetizer size.
If they are ripe enough they are a little
sticky and you can coat them in flour without any kind of egg wash. I just add
a little salt and pepper to the flour and lightly coat the plantain slices.
Fry till golden brown or desired
crispness. Then place on cooling rack to let ant excess oil drain
off.
Sauce:
2 Teaspoon Ground Cinnamon.
2 Teaspoon Real Vanilla
Extract.
4 Tablespoons Brown Sugar.
4 Tablespoons Sriracha (can use another
hot sauce, but why would you? Especially for this recipe Sriracha works better
than anything else)
2 Tablespoons Rum (1-4T depending on
preference)
Combine and heat all
ingredients.
There are 3 options for the
sauce.
1: keep sauce on the side as a
dip
2: Dip 1 side of plantain in the sauce
for medium heat
3: Dip both sides of the plantain in the
sauce for a spicier taste.
These will cool down quickly. If not
able to serve right away, sauce the plantains according to desired heat. Then
place on cooling rack and place back in the oven on low temp till ready to
serve.
This makes a great appetizer or even a
spicy desert!
