First of all, my plantains weren't quite ripe enough. They were ripe, but not as sweet as they could and should have been. And I didn't serve them as a side, because they were an afterthought. Our cousin, Miranda, ate them as a side to the Spicy Dr. Pepper Shredded Pork I made for dinner, though. She said the sweetness/starchiness balanced out the spiciness of the meat really well, so I was glad that she ate so much later than I did.
You can find the recipe here. So simple. And actually I tweaked it a bit--duh--because I wanted to make it sweet. Taking a cue from the recipe for Plátanos Dulce, I added some rum and brown sugar to the butter for the last minute or two of cooking. ¡Qué bueno!
Second, I didn't take any photos of the Plátanos Dulce because I made them wrong. But it's NOT my fault. The recipe NEVER said to slice the plantain. The first one did say to slice them in 1-inch segments, so I did exactly as I was directed in this recipe, and placed the entire plantain in the baking dish. I was 99.99% positive it was incorrect, but I did what the recipe told me to. Next time, I need to trust Fabio (and my instincts) and use a little common sense. Here's another photo of the Plátanos Maduros, since they're so pretty!
By the way, even though I didn't make the second set of plantains correctly, the flavor was amazing. Can't wait to do them the RIGHT way and serve with vanilla bean ice cream!
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