GRILLED PLANTAINS
Take your yellow, ripe, sweet plantains outside for the best addition to your next BBQ. Plantains are easy to grill and our unique glaze takes it over the top.
Provided by Shifra Klein
Categories Vegetable Side, Side Dish
Time 35m
Yield 4
Number Of Ingredients 4
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.
Nutrition Facts :
MOJO PORK CHOPS WITH GRILLED PLANTAINS RECIPE - (4.5/5)
Provided by HeatherS
Number Of Ingredients 13
Steps:
- Spray grill rack with nonstick spray. Preheat grill to medium-high or prepare medium-high fire. Stir together half of garlic, the oregano, and 1/2 teaspoon of salt in small bowl. Rub on both sides of pork chops. Place chops on grill rack and grill until instant-read thermometer inserted into side of chop registers 145°F for medium, about 5 minutes per side. Transfer to platter; keep warm. Leave grill on. Cut plantains lengthwise in half. Place plantains on grill rack and grill, turning occasionally, until tender, about 8 minutes. Add plantains to platter. To make sauce, whisk together lime juice, orange zest and juice, remaining garlic, the cilantro, serrano, oil, and remaining 1/4 teaspoon salt in small bowl. Spoon over pork and plantains. Serve a dish of grilled red onion wedges and cherry tomatoes alongside the succulent pork chops.
GRILLED PLANTAINS
Provided by Marian Burros
Categories easy, quick, side dish
Time 12m
Yield 8 servings
Number Of Ingredients 4
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.
Nutrition Facts : @context http, Calories 111, UnsaturatedFat 0 grams, Carbohydrate 29 grams, Fat 0 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 4 milligrams, Sugar 13 grams
CHEF JOHN'S GRILLED MOJO BEEF
This Cuban-inspired mojo marinade would work great as an all-purpose marinade for just about anything destined for the grill, but skirt steak is my top choice.
Provided by Chef John
Categories World Cuisine Recipes Latin American Caribbean
Time 2h18m
Yield 4
Number Of Ingredients 14
Steps:
- Cut skirt steaks into about 3 or 4 smaller pieces so it's easier to fit them into marinade dish.
- Whisk orange juice, lime juice, olive oil, garlic, salt, cumin, pepper, oregano, and cayenne pepper together in a large bowl. Place skirt steak pieces, 1 at a time, into the marinade to thoroughly coat them. Add sliced onions and toss with the meat.
- Transfer mixture and marinade to a resealable plastic bag. Squeeze out air, seal bag, and place on a dish. Refrigerate 2 to 3 hours.
- Transfer pieces of meat onto paper towel-lined rimmed sheet pan to drain for a couple of minutes.
- Cook over hot coals. Grill first side 3 to 4 minutes. Turn and grill second side until internal temperature is about 125 degrees F (53 degrees C). Look for a shiny glossy surface indicating the meat juice is coming to the surface; this indicates the meat is just about done. Transfer to a plate and allow meat to rest a few minutes.
- Slice into 1/2-inch slices and arrange on a serving plate. Spoon accumulated juices over the meat. Drizzle with olive oil and sprinkle with coarse salt and chopped cilantro. Serve with lime wedges.
Nutrition Facts : Calories 381.5 calories, Carbohydrate 16 g, Cholesterol 50.6 mg, Fat 23.2 g, Fiber 3.6 g, Protein 29.1 g, SaturatedFat 5.7 g, Sodium 2116.6 mg, Sugar 6.5 g
GRILLED CARIBBEAN FLANK STEAK WITH MOJO AND PLANTAINS
Steps:
- 1. For steak: Stir oil, allspice, salt, garlic powder, cayenne, and pepper together in a bowl, to make a paste. Rub mixture all over steak and set aside until room temperature, about 20 to 30 minutes.
- 2. Preheat a grill to high.
- 3. For mojo: Toast cumin seeds in a small dry skillet over high heat until fragrant, about 30 seconds. Grind seeds in a spice grinder or using a mortar and pestle.
- 4. Heat olive oil and garlic along with toasted cumin over medium-high heat until garlic begins to sizzle, about 2 minutes. Cool oil slightly and whisk with lime juice, oregano, salt, pepper, and jalapeno in medium bowl.
- 5. Grill steak until slightly charred and crisp and medium-rare, about 4 minutes per side.
- Set aside on a cutting board and let rest for 10 minutes.
- 6. Brush plantains lightly with oil and season with salt and pepper. Place on grill, skin-side down, and cook until soft and skin is charred about 5 minutes. Turn and cook to sear on grill marks, about 2 minutes more.
- 7. Slice steak and arrange on a platter with plantains, drizzle with some mojo. Serve with remaining sauce at table.
Nutrition Facts : Calories 440, Fat 28 grams, SaturatedFat 5 grams, Cholesterol 35 milligrams, Sodium 1830 milligrams, Carbohydrate 24 grams, Fiber 2 grams, Protein 26 grams
SPIRAL PLANTAINS WITH MOJO SAUCE RECIPE BY TASTY
Your favorite accordion potato recipe just got a new twist. Replace the spuds with slightly sweet plantains for a delicious take on the fairground classic. Zesty mojo sauce brightens up these fried delights to create the perfect bite!
Provided by Tikeyah Whittle
Categories Appetizers
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Make the mojo sauce: In a high-powered blender, combine the orange juice, lime juice, cilantro, salt, oregano, cumin, and garlic. Turn the blender on to medium speed and slowly drizzle in the olive oil until emulsified. Set aside until ready to use. The sauce will keep in an airtight container in the refrigerator for up to 1 week.
- Make the accordion plantains: Heat the oil in a large pot over medium-high heat until the temperature reaches 325°F (160°C). Set a wire rack over a baking sheet.
- Use a sharp knife to remove the tips of the plantains, then peel and cut the plantains in half crosswise. Place a plantain half between two chopsticks or skewers on a flat surface. Slice the plantain crosswise at ¼-inch intervals, using the chopsticks to avoid cutting all the way through. Flip the plantain over and slice diagonally at ¼-inch intervals, again using the chopsticks to avoid cutting all the way through. Gently thread a 6-inch skewer through the center of the plantain and carefully separate the layers with your fingers so that they are evenly spaced. Repeat with the remaining plantains.
- Fry the plantain skewers in the hot oil until light golden brown, using a slotted spoon or tongs to rotate for even frying, about 5 minutes total. Carefully transfer the skewers to the wire rack.
- Increase the heat to high to bring the oil temperature to 375°F (190°C).
- Return the plantains to the hot oil and fry until a deep copper color, about 3 minutes. Transfer to the wire rack and immediately season with salt.
- Serve the accordion plantains with the mojo sauce and mayoketchup for dipping.
- Enjoy!
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