Creole Roasted Plantain Pirogues
8 Dessert Servings
8 OVERRIPE PLANTAINS (See top pic) also (See
Chef's Notes below)
1/4 LB BUTTER (melted)
1/4 CUP STEEN'S SUGAR CANE SYRUP
LOT CONFECTIONS SUGAR
Roast the plantains over an open fire, either on a BBQ pit or even on a gas stove. Turn them often, this should take about 5-7 minutes, sometimes the plantain will split open. This is a good thing!!! It is difficult to overcook them, and the longer you do, the sweeter they get!!
When ready to serve, cut a slice lengthwise along the plantain. Use you fingers and press inwards to open up the slit. Remove any of the roasted black peel that you see in the pic. Use the skin as a boat or as a Creole would call it a "Pirogue". Then drizzle with melted butter and molasses, sprinkle with confections sugar, Serve!
As an additional serving ingredients, you can sprinkle on
some ground cinnamon and nutmeg!
The Steen's syrup give this a definite Creole connection!
It is VERY important to use Overripe Plantains for this
recipe... The plantains get sweeter the riper they get! A yellow plantain
is considered "Ripe", but is still hard like a potato, and is usually peeled and
cooked like one. They are excellent cut into medallions, squished, and pan
fried in butter... TRY IT!
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Our Latin Inspired Recipes Table of Contents Chef Emile L. Stieffel, Aurora Catering, Inc. email address: ChefEmile@CustomCatering.net
Copyright © 1995 - 2018, Aurora Catering, Inc. All rights reserved.
Revised: February 11, 2018
to Home Cookin' Page or Return to the Table of Contents
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Chef Emile L. Stieffel, Aurora Catering, Inc. email address: ChefEmile@CustomCatering.net