Barbecued Plantains Food

GRILLED PLANTAINS

Steps:

• Gently roll the plantains back and forth across the table to soften before grilling. Peel and slice the plantains into long, bias-cut slices 1/4-inch thick. Season on one side with pepper, cinnamon and with salt, if desired.
• Grill plantains before grilling the swordfish or, if there is enough room, grill plantains and fish simultaneously, cooking plantains a couple of minutes at the most on each side. Plantains do not have to be hot.
• Arrange on the plate with swordfish and salsa.

GRILLED PLANTAINS

Steps:

• 1. Brush grill with vegetable oil. 2. Place plantain, sliced side down on the grill. Cover grill and cook on medium-high heat for 15 minutes. 3. While the plantain is grilling, combine the honey, oil and zest and juice of the lime. Uncover grill, flip plantains over and brush honey-lime mixture over grilled plantain. 4. Cover grill and cook an additional 15 minutes. Place on serving platter, brush with remaining glaze and serve. Want recipes like this delivered straight to your inbox? Sign up now for Jamie Geller's Weekly Newsletter.

GRILLED RIPE PLANTAINS (PLáTANOS MADUROS A LA PARRILLA)

Steps:

• Prepare the butter glaze
• Place the butter and sugar in a small saucepan over medium heat and cook until the butter is melted and the sugar is dissolved in it. Add the vinegar and stir well. Remove from the heat and set aside.
• Prepare, grill, and serve the plantains
• Heat your grill to high (550°F) and close the lid. Wait at least 15 minutes before lowering the heat to medium-high (450°F) and continuing. Oil the grill grates with a vegetable oil-soaked paper towel held with a long pair of tongs.
• Slice the unpeeled plantains in half lengthwise and place them cut side down on the grill. Close the lid and cook for 15 minutes. Turn the plantains over and baste the cut sides of the plantains with the butter glaze. Close the lid and continue cooking for another 15 minutes. Brush a bit more glaze on the plantains before removing them from the grill.
• Serve the plantains in their skins while hot from the grill.

BBQ MELT-IN-YOUR-MOUTH PLANTAINS

Steps:

• Peel the plantains and cut them crossways into slices 2.5cm thick.
• Lay each plantain on a large sheet of foil, keeping the slices together so they stay in their original shape.
• Smear each plaintain with the butter (or dot it over if it's hard) and sprinkle with the sugar.
• Make a gondola shape round each plantain with the foil, then pour over the orange juice and grind salt and pepper on top if using.
• Wrap the foil completely round the plantains so they're securely sealed inside. (You can prepare to this stage up to 24 hours ahead.).
• Put the foil parcels on the barbecue rack and cook for 30 minutes until the plantains are softened (to check if they're ready, open a parcel and test with the point of a knife).
• Sprikle with salt, pepper and cinnamon.

BARBECUED PLANTAINS

Steps:

• Peel the plantains and cut them crossways into slices 2.5cm thick. Lay each plantain on a large sheet of foil, keeping the slices together so they stay in their original shape.
• Smear each plaintain with the butter (or dot it over if it's hard) and sprinkle with the sugar. Make a gondola shape round each plantain with the foil, then pour over the orange juice and grind salt and pepper on top. Wrap the foil completely round the plantains so they're securely sealed inside. (You can prepare to this stage up to 24 hours ahead.)
• Put the foil parcels on the barbecue rack and cook for 30 minutes until the plantains are softened (to check if they're ready, open a parcel and test with the point of a knife).

GRILLED JERK TOFU AND PLANTAINS WITH MANGO SALSA

Steps:

• Tofu
• Wrap tofu in 2 layers of paper towel, place on a rimmed baking sheet, and weigh down with something heavy (large cans or a small cast-iron skillet work well). Let sit 30 minutes. (Alternatively, press tofu in a tofu press 15-30 minutes.)
• Meanwhile, process red onions, scallions, garlic, chiles, thyme, ginger, allspice, soy sauce, brown sugar, vinegar, lime juice, browning sauce (if using), black pepper, salt, nutmeg, and cinnamon in a food processor or blender to a coarse purée. With motor running, stream in oil and process to a fine purée. Transfer jerk sauce to a bowl.
• Unwrap tofu and cut each block crosswise into 6 slices. Pour 1 cup jerk sauce into a baking dish, then add tofu slices and turn to coat. Set remaining jerk sauce aside for brushing and serving. Cover and chill tofu at least 30 minutes and up to 1 day. Do ahead: Jerk sauce can be made 3 weeks ahead. Cover and chill.
• Salsa
• Pulse lime juice, chile, mango, bell pepper, red onion, cilantro, agave (if using),and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt in a food processor just until coarsely chopped, 5-10 pulses. Taste salsa and season with more salt if needed. Transfer to a bowl; cover and chill until ready to serve.
• Plantains and assembly
• Prepare a grill for medium-high heat; lightly oil grate. Arrange tofu on grate, cover, and grill, brushing with reserved jerk sauce as you turn tofu, until lightly browned and grill marks appear, about 5 minutes per side. Transfer to a plate and brush with additional sauce, if desired.
• Meanwhile, mix brown sugar, vinegar, salt, pepper, and remaining ¼ cup oil in a small bowl. Brush cut sides of plantains generously with mixture.
• Arrange plantains, cut side down, on grate, cover, and grill, brushing all over with brown sugar mixture as you turn, until deep golden and grill marks appear, about 7 minutes per side. Transfer plantains to plates with tofu.
• Top tofu and plantains with scallions and serve with salsa and lime wedges.

GRILLED PLANTAIN WITH SPICY BROWN SUGAR GLAZE

Steps:

• Preheat grill. Brush the plantains with the oil and grill until caramelized, about 2 minutes on each side. In a small bowl, combine the brown sugar, orange juice, honey and cilantro and brush on plantains. Season to taste with salt and pepper.

GRILLED PLANTAINS WITH CHEESE & BACON

Steps:

• Heat grill to low heat.
• Grill plantains 15 to 20 min. or until blackened and softened, turning frequently.
• Trim ends of plantains; remove peels. Diagonally cut each plantain into 8 slices.
• Serve topped with remaining ingredients.