Mastering the Grill_ The Owner's Manual for Outdoor Cooking - Andrew Schloss [222]
6. Drizzle generously with the chocolate sauce and dulce de leche from the mocha bananas. Dollop generously with the whipped cream, and top each serving with a maraschino cherry.
Orange-Espresso Plantains
Unripe green plantains are starchy and firm. They’re often thinly sliced into strips and fried to make snacks somewhat like long potato chips. Fully ripe black plantains are altogether different—sweeter, softer, and a little closer to bananas than potatoes in texture. Grilling them caramelizes the sugars in the fruit. Be sure to use plantains with skins that are completely black all over.
TIMING
Prep: 5 minutes (plus 5 minutes for glaze)
Grill: 10 to 15 minutes
GRILL TOOLS AND EQUIPMENT
• Long-handled spatula
TIP
• To ripen green plantains, put them in a paper bag, close the bag, and let stand until black all over, at least overnight and probably longer.
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THE GRILL
Gas:
Direct heat, medium-high (400° to 450°F)
Clean, oiled grate
Charcoal:
Direct heat, light ash
12-by-12-inch charcoal bed (about 3 dozen coals)
Clean, oiled grate on lowest setting
Wood:
Direct heat, light ash
12-by-12-inch bed, 3 to 4 inches deep
Clean, oiled grate set 2 inches above the fire
INGREDIENTS (MAKES 4 SERVINGS)
4 ripe black plantains, unpeeled
Oil for coating grill grate
½ cup Orange-Espresso Glaze (page 387), made without the salt
DIRECTIONS
1. Heat the grill as directed.
2. Cut the plantains on the diagonal into 2- to 3-inch pieces. Cut off the ends from the end pieces.
3. Brush the grill grate and coat it with oil. Put the plantain pieces on the grill, cover, and cook, turning often, until the skins are blackened all over and the flesh feels very soft when
pressed, 10 to 15 minutes. If your grill has a temperature gauge, it should stay at around 450°F.
4. Remove the plantain pieces to serving plates. Slit the tops of the skins and peel back to expose the flesh. Brush the hot flesh generously with the glaze and serve.
Grilled Feta-Stuffed Figs
Figs are more than 55 percent sugar. On the grill, that sugar caramelizes and creates complex flavors that complement a fig’s natural floral aromas. We stuff the figs with a Greek mixture of feta cheese, honey, and oregano to heighten the flavors.
TIMING
Prep: 15 minutes (plus 5 minutes for glaze)
Grill: 5 to 8 minutes
GRILL TOOLS AND EQUIPMENT
• 6 skewers (soaked in water for 20 minutes if bamboo)
• Long-handled tongs
GETTING CREATIVE
• For a touch of anise flavor, add 1/4 teaspoon pure anise extract to the feta stuffing.
TIP
• To make these with dried figs, put the figs in a heatproof bowl, cover with boiling water, and soak until plump, 10 to 15 minutes. Proceed with the recipe. The figs will still be good, just not as good as fresh figs.
BUYING FIGS
Fresh figs are a fixture of Mediterranean culture. They come to American markets throughout the summer and fall. Among the hundreds of varieties, you’ll find fig colors ranging from minty green to sunny yellow to dark purple. Inside, the soft, sweet flesh is usually pink or purple. Look for plump, unblemished fruits that barely yield to gentle pressure. Some of the more popular varieties include Mission, Kadota, Smyrna (from Turkey), Calimyrna (from California), Brown Turkey, Celeste, and Magnolia. Any variety can be grilled.
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THE GRILL
Gas:
Direct heat, medium-low (300°F)
Clean, oiled grate on lowest setting
Charcoal:
Direct heat, medium-light ash
12-by-12-inch charcoal bed (about 3 dozen coals)
Clean, oiled grate on lowest setting
Wood:
Direct heat, medium-light ash
12-by-12-inch bed, 2 inches deep
Clean, oiled grate set 5 inches above the fire
INGREDIENTS (MAKES 6 SERVINGS)
18 large, fresh figs, stems trimmed
3 ounces feta cheese (about ¾ cup crumbled), at room temperature
1 tablespoon honey
1 teaspoon finely chopped fresh