Recipe courtesy of Roger Mooking
Print
Pickled Topping
Total:
20 min
Prep:
5 min
Inactive:
10 min
Cook:
5 min
Yield:
4 servings
Level:
Easy
Total:
20 min
Prep:
5 min
Inactive:
10 min
Cook:
5 min
Yield:
4 servings
Level:
Easy

Ingredients

  • 1/2 cup white wine vinegar
  • 1/4 cup water
  • 1/2 cinnamon stick
  • 1 shallot, cut into 1/4-inch thick slices
  • 2 jalapenos, seeded and cut into 1/4-inch thick slices
  • 1 tablespoon sugar
  • Kosher salt
Plantain Gratin
  • 4 ripe plantains, peeled and halved lengthwise
  • 1 teaspoon vegetable oil
  • Kosher salt
  • 1 cup grated aged white Cheddar cheese
  • 3 green onions, trimmed and chopped
  • 1 recipe Pickled Topping
  • 1/4 cup fresh cilantro leaves

Directions

In a small pot, bring the white wine vinegar, water and cinnamon stick to a boil. Add in the shallot, jalapenos, and sugar, and then remove the pot from the heat. Adjust the seasonings with salt, if desired, and let the mixture set for 10 minutes. Discard the cinnamon stick, and strain the liquid, reserving the pickled shallots, and jalapenos for the Plantain Gratin, recipe follows. 

Plantain Gratin

Preheat the broiler. Place the plantains in a flameproof baking dish, and drizzle them with the vegetable oil, and season with salt to taste. Broil the plantains for 5 to 7 minutes, or until they are slightly caramelized. Sprinkle the cheese and green onions over the plantains and continue broiling for 3 to 4 minutes, or until the cheese melts. Transfer the plantains to a serving dish and garnish with the Pickled Topping and fresh cilantro leaves. 

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