Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, mike's sinfully sweet & spicy plantains over red beans & rice. One of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.
Mike's Sinfully Sweet & Spicy Plantains Over Red Beans & Rice is one of the most popular of current trending meals on earth. It’s easy, it’s quick, it tastes delicious. It is enjoyed by millions every day. Mike's Sinfully Sweet & Spicy Plantains Over Red Beans & Rice is something which I’ve loved my whole life. They are nice and they look wonderful.
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To get started with this particular recipe, we must first prepare a few ingredients. You can have mike's sinfully sweet & spicy plantains over red beans & rice using 13 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to make Mike's Sinfully Sweet & Spicy Plantains Over Red Beans & Rice:
- Prepare ● For The Plantains
- Make ready LG Green Plantains
- Get Tilamook Sweet Cream Butter
- Take Olive Oil
- Get ● For The Seasoning Mixture
- Make ready Brown Sugar
- Get Quality 80 Proof Rum [optional]
- Prepare Cayenne Pepper
- Prepare Garlic Powder
- Get Red Pepper Flakes
- Take Fresh Ground Black Pepper
- Get Sea Salt
- Make ready Paprika
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Steps to make Mike's Sinfully Sweet & Spicy Plantains Over Red Beans & Rice:
- Fresh Green Plantains. Know these plantains are far less sweet than yellow or black plantains and they're much harder to peel. They'll afford you the flavor of bananas but not the sweetness whatsoever. Hence the heavy brown sugar addition.
- Heat your butter and oil with all seasonings, except for your rum.
- Cut the ends of your plantains. Slice your plantains in half. If your plantains are long, cut horizontally then vertically. These pictured are pretty short, fat and stubby. Peel.
- Place plantains in your heated pan and fry for 7 minutes. Flip occasionally.
- Pull your plantains and allow them to cool for a few minutes.
- Place plantains on wax paper. Quickly coat plantains with additional seasonings, if desired. I'll always add additional brown sugar and Cayenne Pepper to them at this point. Press them down with a plate or rolling pin on wax paper. This action will not only seal in your additional seasonings but, also help to soften and caramelize your plantains even further.
- Place plantains back into your heated butter/oil/seasoning mixture with your rum and fry for up to 3 minutes longer. Flambé rum of you know how to do it safely. Add additional butter or oil if needed but, you shouldn't.
- Drain your carmelized plantains on wax paper and separate. Otherwise they'll stick together.
- Serve alongside any spicy meat, black beans and rice or, over white or red beans and rice. Today, my students wanted them over a simple Cuban Red Beans & Rice recipe. Enjoy!
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