Saturday, December 12, 2015


makes six servings

½ cup mayonnaise
2 tablespoons Dijon mustard
2 tablespoons honey
2 tablespoons cilantro, finely chopped
¼ teaspoon cayenne pepper
3 medium very ripe plantains
9 slices thick cut bacon
canola oil for frying

In a small bowl whisk together the mayonnaise, mustard, honey, cilantro, and cayenne pepper and set aside. Peel the plantains and slice into pieces that are one inch thick and about 1.5 to 2 inches long. Cut bacon slices in half, lengthwise. Wrap each banana slice with the halved bacon slice and secure with a wooden toothpick. Heat the oil in a large skillet to 350 degrees. Fry the plantains (without crowding the pan) until golden brown. This will take between 3 to 5 minutes depending on the ripeness of the plantains. The riper, the quicker it will caramelize. Drain on paper towel and serve immediately along side honey mustard dipping sauce.

bacon recipe source: Ana Quincoces, Smithfield (@SmithfieldBrand), Virginia; (@thelatinkitchen)

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