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!
