Smokey beers. A style I was unsure of until a friend of mine ordered the Smoke Porter from Stone Brewery. I tried it and it was not as bad as I have heard. I should have known better. Some smokey beers go down easier than others. I recently had a smoked bock that was pretty hard for me to get through mainly because bocks are too malt forward for my liking but smoked porters are quite nice.
My fellow members of Delaware Beers Geek And Wine Lovers had quite a bit to say about Rogue’s Voodoo Bacon Maple Ale during one of our get togethers. This beer was definitely a food beer or shall I say an entire meal in a pink bottle.
So it got me thinking of smoked foods and what I can create. I recently ran arocss a food blog where all meals incorporated peanut butter and that got me thinking of the classic Elvis sandwich. Banana, peanut butter and sometimes bacon. Some people fried the sandwich in butter and this all American sandwich became knoown as The Elvis. If you haven’t had peanut butter in this form, you may be pleasently surprised to find how well peanut butter pairs with smokey foods.
I wanted to take the Elvis idea and change it up a bit. Well, more like change it alot. But the concept is the same. So instead of bananas, I used plantains and for the bacon I chose smoked chorizo. I decided to keep the peanut butter and use a roll instaead of sliced bread. I decided to toast the roll and “Hell yeah!” Wonder what Elvis would think of this.
I needed a sous chef so I chose Punky. There is no better time than the present to pass down my culinary mutated gene to my oldest daughter.
Fried Plantain, Smoked Chorizo, and Peanut Butter Sandwich
2 Tbsp butter
1 ripe plantain, peeled and sliced into ¼ inch slices
1 Tbsp brown sugar
3.5 ounces smoked chorizo, sliced very thin, like bacon thickness (too thin and the chorizo will fall apart)
2 small rolls of your choice
2 Tb Fresh Cilantro, roughly chopped
1. Heat medium skillet to medium heat. Add butter.
2. Add plantains in single layer and alow to brown. This will be quick so don’t leave. Turn over and brown on other side.
3. Add brown sugar and stir. Allow to carmelize. Season with salt and pepper and remove from heat.
4. Clean pan and bring back to medium heat. Coat bottom of pan with olive oil. When hot, add chorizo and fry on both sides. When it becomes crispy and brown, like bacon, remove from heat and pat dry with paper towel.
5. Cut rolls in half and toast in oven or toaster oven.
6. Spread a thin layer of peanut butter on bottom slices and spoon half plaintain mixture on both slices. Top with crispy chorizo and sprinkle with cilantro. Place top roll and enjoy.
This turned out just as I had hoped. If I owned a Gastro Pub, this would be on the menu at all times. The texture was amazing. The creaminess from the peanut butter, the firmness from the plantains and the crispiness of the chorizo combined with the chewyness of the roll was perfect.
The nutiness and sweetness of the peanut butter and plantains paired beautifully with the spiceness and smoky flavors of the chorizo.
The only thing I would maybe add would be a crumbly Mexican Cheese such as Queso Fresco. You could add Greek Feta as well.
My daughter Punky had a hard time getting her mouth around the roll and since she already had a semi loose tooth, her big bite caused her tooth to become mega wobbly. Later that night during bathtime her mother called me into the bathroom and my daughter was sitting in the tub with a large smile and blood running down her chin. After she rinsed off her mouth I noticed her wibbly wobbly tooth had come out. So I guess the tooth fairy is paying for the sandwich.