What goes with Jerk?

Plaintains?

Oh Hell yeah! I'll fry 'em. I hope I can find some ripe ones around here

Oh Hell yeah!  I'll fry 'em. I hope I can find some ripe ones around here

Not sure if you can find it up there, but check the produce section for some Star Fruit (aka Carambola). Slice it into "chips" and have a little side of sugar for dipping. It's a great appetizer for jerk chicken. And don't forget the pina coladas!

Not sure where in the Dominion you are, but we have a Wegman's here in Loudoun County, they carry star fruit. 

Here's a little recipe for sweet (very ripe) plantains:

Slice them not as rounds but slightly diagonal, to a thickness of about 1/4 to 1/2 inch. Saute in butter (low temp). Cook them until tender - until you have just a little bit of crust on them and they start looking translucent.

Put in a casserole dish, cover with shredded cheddar cheese and then pour a can of sweetened condensed milk over it. Bake at 325 just until cheese is melted and you can see the milk bubbling (don't think it takes more than 10mins). Serve. YUMMY!

BTW, I have made this dish in a cast iron skillet also which works (instead of casserole dish/baking). You have to tend it though because you don't want the cheese to get overheated/clumpy. If you want to try it this way... after you've sauteed the plaintains and they are done, sprinkle/coat with cheese, pour on the milk and tend it - you want the cheese nicely melted and the milk to be bubbling. Make sure the heat is low-mediumish or else the cheese gets all gunky and the milk burns.

Here's a little recipe for sweet (very ripe) plantains:

Slice them not as rounds but slightly diagonal, to a thickness of about 1/4 to 1/2 inch. Saute in butter (low temp). Cook them until tender - until you have just a little bit of crust on them and they start looking translucent.

Put in a casserole dish, cover with shredded cheddar cheese and then pour a can of sweetened condensed milk over it. Bake at 325 just until cheese is melted and you can see the milk bubbling (don't think it takes more than 10mins). Serve. YUMMY!

BTW, I have made this dish in a cast iron skillet also which works (instead of casserole dish/baking). You have to tend it though because you don't want the cheese to get overheated/clumpy. If you want to try it this way... after you've sauteed the plaintains and they are done, sprinkle/coat with cheese, pour on the milk and tend it - you want the cheese nicely melted and the milk to be bubbling. Make sure the heat is low-mediumish or else the cheese gets all gunky and the milk burns.