6 very ripe plantains, peeled and sliced on the bias
My seasoning blend (see below)
Paula Deen's Southern Spice Rub (contains salt, chili powder, ground cumin, black pepper, ground coriander, ground cinnamon, crushed red chili pepper)
Sugar
1 stick butter
Blackberry honey
Toss the plantains with the seasonings and some sugar, and let sit a few minutes while you melt the butter over medium low heat. Carefully add the plantains to the pan and cook until they are browned on all sides. Drizzle with honey and cook a few more minutes until the plantains have a glazed light brown finish. Taste and season with kosher salt, Southern Spice Rub and more honey, if you like them sweeter. Serve with lime or lemon wedges for diners to squeeze over the plantains, if desired.
My seasoning blend:
4 T kosher salt
1 T coarse black pepper
1 T granulated garlic
1 T onion powder
1/2 T white pepper (I like pepper, okay?)
Mix this together and keep in a small covered container. Similar to Paula Deen's House Seasoning, only a bit more complex. Very good on steak, chicken, and in scrambled eggs.
2 T. ground cumin 2 T. chili powder 1 T. ground coriander 1 T. kosher salt 2 t. ground pepper 1/2 t. ground cinnamon 1/2 t. red pepper flakes
No comments:
Post a Comment