Fried Plantains With Brother Thelonious Churro Sauce
"Made with Brother Thelonious Belgian Style Abbey Ale"Serves 2 | Prep Time 5 Minutes | Cook Time 25 Minutes
2 Whole Green plantains
1 Cup Shredded coconut
4 Cups Non-gmo canola oil
1 Whole Lime (zested and juiced)
3 Tablespoons Wildflower honey
1/2 Cup Brother Thelonious beer
1/2 Cup Coconut milk
1/2 Teaspoon Vanilla extract
4 Tablespoons Brown sugar
1/4 Teaspoon Cayenne pepper
1/4 Teaspoon Ground cinnamon
1/2 Teaspoon Ground nutmeg
Sauce: In a medium sauce pan, over medium-low heat, combine Brother Thelonious, coconut milk, vanilla extract, brown sugar, cayenne, cinnamon, nutmeg, and 2 Tablespoons of honey. Whisk and reduce for 25 minutes stirring occasionally, until reaching a syrup consistency. Cool and store in an airtight container for up to 3 days.
With peel on, cut each plantain in half lengthwise from top to bottom. Peel and half each piece.
Pre-heat oil in a medium pot over medium-high heat until reaching 350 degrees Farenheight.
Fry plaintains for 4 minutes until golden brown. Drain, and place in a large bowl.
In a large bowl, using a pastry brush, coat the plaintains evenly with sauce, and fry again for 2 minutes.
Drain, and place in large bowl. Glaze with sauce, roll in coconut, plate, and garnish with lime zest and honey drizzle.
Pairs Well With
Brother Thelonious Belgian Style Abbey Ale
This recipe was created by Chefs Tony Hannah, Calen Hock and Carlos Cherez for North Coast Brewing Company to celebrate International Jazz Day (April 30th).