By: The Virginia Brew Review

Grilled or fried plantains are a classic Latin dish, and the cool dip puts this recipe front and center on a humid day.  Since Travesty is a milk stout, it's also good to focus on a yogurt dip, rather than the traditional sour cream.  To start, make sure your plantains are ripe to overripe - deep yellow/goldenrod with brown mottling, and soft but not mushy.

For the main course, you need:

Plantains cut crosswise into slices (lengthwise will cause them to fall apart on the grill if overripe)

2 tablespoons butter 

2 tablespoons honey 

4 oz. COTU Travesty (or similar rum-aged stout) 

1/4 teaspoon cayenne 

1/4 teaspoon smoked paprika

For the dipping sauce, you need:

4 oz. plain Greek yogurt 

2 tablespoons COTU Travesty

dash of lime juice

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In a small saucepan, heat the beer and butter over medium heat until the butter melts and the beer comes to a low boil.  Reduce the heat, then stir in the honey and spices.  Stir vigorously, at least once per minute until the mixture approaches a thickened, syrup-like texture, then remove from heat.  On an oiled grill (or a grilling pan on the stove) at medium heat, place the plantain slices close together to ensure even cooking.  After two minutes, flip ONCE and brush with the beer glaze.  Remove after an additional two minutes and plate on a dish that's also been brushed with the glaze.  Combine the dip ingredients into a small bowl, stir and serve immediately along with the plantains. You should have seen this coming with a rum-aged stout! 

Photo credit: Ben Sydnor

Photo credit: Ben Sydnor