New Recipe for your sweet-n-spicy-tooth
This one is for all of you who suffer from a double affliction of not only being a self diagnosed untreatable chile-head, but also have a sweet tooth…wow, what a combination.
Sweet-n-spicy Grilled Plaintain
- Shop for the large green-color banana, usually called “Plantain” or “Platano” it will make the best tasting recipe; if unavailable, use bananas that are slightly green on peeling and as large as possible. If available in your area buy organic or locally grown plantains.
- Prepare your grill as usual and lower the heat to a steady medium-low flame.
- Cut the platanos in half the long way and do not remove peeling
- If desired, also cut each half in half again…(depending how long the original was)
- Prepare grill surface with a slight spray of organic Pam or lightly butter it
- Place the platanos soft side down (that means skin-side up) and allow to cook for 3- 5 minutes…just until nicely browned and grill-marks are showing brown/not black
- Remove cooked platanos with a spatula and invert before putting on a serving platter or tray. Apply a final glaze of Darn Hot Peppers gourmet jam ( one teaspoon on each piece ) to the grilled surface, and … for show, even a sprinkle of coconut.
- There you have it’a naturally sweet dessert with just a touch of spicy tang from DHP.
- Serve and eat with a teaspoon.
- YUM !