Mark: I’m doing the ripe, sweet version of this here, because that’s the first way I ever had plantains, and I still can’t get enough of their sweet flavor. Someday, maybe, we’ll do a Cuban issue, and then I’ll do the green version (tostones), and serve them with mojo criollo, a tasty garlic sauce.
Read MoreMark: Adapted from a Cook’s Illustrated article, this recipe utilizes a really interesting technique. Authentic Caribbean jerk chicken is cooked over wood from the allspice tree – which is wicked expensive to get your hands on stateside. Instead, you use a foil pack - filled with herbs, whole spices and wood chips - directly on the coals to produce a fragrant smoke. I’ve since used this technique with different spice combinations, on different meats, to great effect.
Read MoreWelcome to My Husband's Kitchen
Whenever Mark and I share a meal with friends, someone asks him for his recipes. I started this blog so that we could share our favorites with all the friends, friends of friends, and beyond who enjoy food from My Husband's Kitchen.
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