Latin Twist: Roasted Sweet Plantains Wrapped in Crispy Bacon


Plantains wrapped in baconIf you’re a fan of sweet and salty, well, my friends, this one is for you!

Recently I rediscovered this one…originally published in Calypso Coolers  and “brought it back” for a Caribbean-themed cooking class. I had forgotten how lovely the sweetness of the roasted ripe plantains blends with the salty crunch of a small bacon blanket. And as you’ve heard me say before, there is great elegance in simplicity; this recipe is no exception!

So, here are my top tips for making Roasted Sweet Plantains Wrapped in Crispy Bacon
1) Use almost black plantains. These are the real ripe ones! If you can’t find ’em, buy the yellow ones and put them in a brown bag for a few days.
2) If you can’t find “black” plantains, you can use frozen!
3) Use thick-cut bacon.

Basically, all you need to do prepare these one-bite wonders is preheat the oven to about 450°F (you want it hot!), line a sheet pan with foil, cut your sweet plantains into 1/4-inch-thick slices on the diagonal, and wrap them up in a bit of bacon. Roast them for about 15 minutes, turning once, until the plantains are golden and the bacon is crispy. Remove from the sheet pan, insert tooth picks and serve! (If the bacon is real fatty, you may want to do a bit of a paper towel drain prior to plating.)

When should Roasted Sweet Plantains Wrapped in Crispy Bacon be served? My cooking class students suggested that they would be an excellent brunch addition. My idea? Any time the mood strikes you! By the way, they marry beautifully with the  Costa Rican cocktail I wrote about last week, my ginger lemonade and much more. Would love to hear how you enjoy them! In the meantime, ¡Buen provecho! Enjoy!



About Author

Maybe it was the dinner parties my mom always threw—or the hours I spent prepping and cooking alongside her (and then on my own!). Or maybe it was array of fabulous dishes that my family sampled in New York City’s richly diverse restaurants, but I’ve loved creating, savoring, and sharing food for as long as I can remember. Living in Spain, and later in Peru, also greatly influenced my life. These years abroad taught me Spanish—and about living in different countries--but also introduced me to teaching English as a second language, which I’ve done—mostly in the US-- for the past 20-plus (yikes!) years. I’ve authored two cocktail/tapas books, Mambo Mixers and Calypso Coolers, coauthored more than 15 others (mostly food related!), and raised two children. Now I'm chef and owner of my own restaurant, Mambo 64 in Tuckahoe, New York. My message is the same, whether I'm teaching, writing, running the restaurant or being a regular guest on the Spanish-language network Telemundo (on the morning show, Buenos Días Nueva York!). My belief in food—and the power of food—is far reaching, and is married with another one: the power of stories. I’m sure that if we could all sit down and have meals together, sharing both tastes and tales, we’d have peace on earth. Enjoy!

Leave A Reply