Guys, I sautéed plantains. Me. Seriously. I have never purchased fresh plantains before because, quite frankly, I have been intimidated by them. But part of the reason I chose to cook this recipe was the plantains.
Thankfully, the Whole 30 Cookbook takes all the fear out of it. The book is full of tips... like when it told me that the plantains will be ready to use when the peels are almost black. I would have never known that. And let's be real, I would have tossed them thinking that they had expired. I will tell you though, they can take a while to ripen. I bought them thinking they'd be like avocados or bananas (quick to turn bad after you leave the Publix parking lot), but these guys took almost a week!
I could not find Jamaican jerk seasoning that was Whole 30 approved, so I made my own (also a tip in the book). It was easy and delicious.
I added extra orange zest about halfway through the baking process. I liked it, but Stu and Reagan both wiped the orange off. Oh well.
My plantains were not perfect. I think I used too much coconut oil, plus I forgot to add the vinegar. Oops. I still thought they were super tasty. Reagan thought they tasted like slimy sweet bananas. Stu (apparently) will only eat fried plantains from his favorite Cuban restaurant. He would not even try it.
Not A Chef
I like to cook, but I am no chef. I don't have the vision to create masterpieces from scratch. I am excellent at following recipes and tweaking them to fit my pantry or family. And I have a great collection of recipes to share.