Best Plantains With Balsamic Basil Glaze Recipes

CARAMELIZED PLANTAINS WITH BEANS, SCALLIONS AND LEMON

Steps:

• Heat the oven to 350 degrees. Leaving the plantain skin on, cut each plantain in half, lengthwise down the middle. Place the plantains cut-side up on a baking sheet. Drizzle with 1 tablespoon olive oil and bake until tender, and a skewer or knife inserted goes all the way through, about 40 minutes. Remove the plantains and set the broiler to high with a rack 6 to 8 inches from the heat source.
• While the plantains are baking, in a small bowl, combine the brown sugar, ginger and 2 tablespoons of lemon juice. Whisk to dissolve the brown sugar, then stir in 2 tablespoons of olive oil.
• In a large bowl, combine the beans, minced onion and cayenne with 2 tablespoons olive oil, 2 tablespoons lemon juice and 1 tablespoon lemon zest. Toss and set aside.
• Once cool enough to handle, about 5 minutes, remove the plantain skins and discard. Break each plantain into pieces, about 2 to 3 inches long, and place back on the baking sheet. Drizzle the plantains with the brown sugar mixture and toss to coat. Move the plantains to one side of the baking sheet. Lay the trimmed scallions on the empty side of the sheet and drizzle with the remaining 1 tablespoon of olive oil. Rub the oil into the scallions to coat evenly. Season the entire sheet with salt.
• Broil the plantains and scallions until the glaze is set and deeply caramelized in spots, and the scallions are charred along the length of each, about 5 to 12 minutes, rotating halfway through. If the plantains are at risk of burning, pull the plantains from the oven before the scallions have finished.
• Move the scallions to a board, chop and add to the bowl with the beans. Season the beans with salt, toss to combine and transfer to a serving platter.
• Top the beans with the glazed plantains. Garnish with fresh dill, cilantro and a drizzle of olive oil. Serve over a bed of greens, as a vegetarian side, or topped with a jammy egg.

PLANTAINS WITH BALSAMIC-BASIL GLAZE

Steps:

• 1. Prepare a medium fire in the grill.
• 2. In a small saucepan over high heat, boil the vinegar to reduce its volume to 1/4 cup.
• 3. 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.
• 4. 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.
• 5. Place the plantains on the outer perimeter of the grill to receive indirect heat. Grill for about 1 hour, basting with the remaining balsamic butter.
• 6. To serve, place whole plantains on a serving plate. Using a soup spoon, scoop out spoonfuls of the plantain flesh to serve individual portions.