As usual my friend, you have put together an utterly fantastic meal.
The burnt ends look great. I've made them from pork loin and brisket. Now I just gotta try them from butt.
I'm with the others--that breakfast.....mmmm.
Now desert. I only tried plantains once. Didn't like them and sure can't see them being desert material. Unless there are different kinds of plantains???? But i can sure see bananas working great. I'm guessing you fried them in butter. For how long?
POINT
Gary
Thank you Gary, very generous in your appraisal of my cook.
Much appreciate it and the point too.
Do try the BEs from a Chuck too, really good stuff.
Y'all keep me going on breakfast, I love breakfast and will strive to keep those tongues lickin your chops.
I'm making Migas this weekend, stay tuned.
Plantains
Green plantains are to many parts of Africa, the Caribbean and Latin America what the potato is to us.
Their subtle yet distinct flavor combined with their texture throw us off because we're expecting our common banana.
These must be cooked, and our knowledge and skills in their preparation is usually lacking.
They can be treated as a fruit or vegetable, sweet or plain.
Done right in any number of recipes they're a great.
Black plantains, same thing as Greens but overripe and very sweet.
But not mushy, sticky and off in flavor like an overripe banana.
They can be eaten plain or cooked.
Now we're talking about making some killer desserts.
Roasted, baked, grilled, boiled, fried once or fried twice.
Research some recipes, you'll not be disappointed.
