nadzofsteel

i will get you your recipe, good sir.

Plantains with Rum and Brown Sugar:
4 tablespoons unsalted butter
1/2 cup light brown muscavado sugar
3 ripe plantains, peeled and sliced on the bias into 1/2-inch thick slices
1/2 cup dark rum
Heat butter in a large saute pan over high heat. Add the sugar and cook until melted. Add the plantains and cook until soft and heated through. Remove pan from the heat, add the rum, return to the heat and cook until the alcohol has reduced.

serve with a bone-in pork shoulder marinated in orange and lime w/ cilantro. Unless of, course you're a veg head, in which case serve with tempeh in adobo sauce

or in a sweet pineapple mole - this guy is the king of mole. OK, maybe not the king, but a good source nonetheless.