Fried Sweet Plantains

(from Tyler Florence's recipe on FoodNetwork.com)

Well, fry me in butter and sugar, and call me hooked on plantains! This recipe is a doozy when it comes to fat content, but mmm, oh-so good. The sauce was just perfect. I mean, I guess you can't really miss with brown sugar and butter. The cinnamon was really nice, too. And they are simple and quick. We had them as a side, but I think they'd make a good dessert or accompaniment to breakfast.

Next time, I'd cook them a little longer than the original recipe called for (I've made that adjustment below). Also, I'd love to try a version cooked in ramekins in the oven - you'd slice up the plantains, mix them with brown sugar, cinnamon, and vanilla, put maybe 1 tbsp. of butter in each ramekin (1/2 tbsp on top, 1/2 on bottom?), then bake them up for a few minutes and have 'em for breakfast. Whaddya think?

But here's how I did it this time:

3 ripe, black plantains
5 tbsp unsalted butter, divided
1 tsp ground cinnamon
1 tsp natural vanilla extract
2 tbsp brown sugar

To peel the plantains: first, cut off ends and discard. Then, with a paring knife, make 3 shallow slits lengthwise along the seams of the skin and peel away. Cut the plantains in half lengthwise.

Heat 4 tbsp of the butter in a large skillet and place over medium-low heat. Fry the plantains in a single layer, until golden on the bottom, then flip with a spatula. Add the cinnamon, vanilla, and sugar and let cook a couple more minutes, until the sugar begins to caramelize and the other side of the plantain has started to turn golden.

Just before serving, melt remaining tablespoon of butter to finish the sauce. Serve immediately.