We are what we eat.

July 17, 2000

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Review

Grilled Plantains with Spicy Brown Sugar Glaze, from Bobby Flay’s From My Kitchen to Your Table (Clarkson Potter, $32.50) 

6 very ripe plantains (they should be almost black), peeled and sliced on the bias 1/4 inch thick
1 tablespoon pure olive oil
4 tablespoons light brown sugar
1 tablespoon honey
1 canned chipotle, pureed (about 1/2 tablespoon puree)
2 tablespoons coarsely chopped cilantro
Salt and pepper

Prepare a grill.

Brush the plantains with olive oil and grill until caramelized, about 2 minutes on each side.

In a small bowl, combine the brown sugar, honey, chipotle puree, and cilantro and brush on the plantains. Season to taste with salt and pepper.