Piglatin Plate Recipes

Steps:

• For the collard greens: Heat an 8-quart stock pot over medium-high heat and cook bacon until crispy. Add onions and cook on medium heat, 2 minutes. Add beef base, collard greens and 5 cups water. Simmer on medium-high heat until collard greens are tender, about 2 hours. Add salt and cider vinegar to season.
• For the wagyu beef brisket: Preheat a smoker for cooking at 215 degrees F.
• Trim brisket to 1/4 inch fat on the top side and zero fat on the bottom. Mix together salt, pepper and granulated garlic in a bowl. Lightly coat the brisket with mustard, then season generously with rub.
• Place brisket in smoker and cook for 12 hours. Wrap brisket with butcher paper and place back in smoker. Raise heat to 275 degrees F and cook until meat reaches an internal temperature of 203 degrees F, up to 2 more hours. Let rest until it reaches 165 degrees F, about 1 hour. Remove from butcher paper and slice. (See Cook's Note.) Serve with collards.

Steps:

• In a bowl, add mango, jalapeno, cilantro, red pepper and red onion. Mix together. Set aside.
• In a large heavy saucepan, add the oil and heat to 365 degrees F. Carefully place plantains into pan. Fry until golden brown, about 3 to 4 minutes. With a slotted spoon, remove plantains, season with salt, and let cool. When ready to serve, add mango salsa to "plantain chip".

Steps:

• Prepare the butter glaze
• Place the butter and sugar in a small saucepan over medium heat and cook until the butter is melted and the sugar is dissolved in it. Add the vinegar and stir well. Remove from the heat and set aside.
• Prepare, grill, and serve the plantains
• Heat your grill to high (550°F) and close the lid. Wait at least 15 minutes before lowering the heat to medium-high (450°F) and continuing. Oil the grill grates with a vegetable oil-soaked paper towel held with a long pair of tongs.
• Slice the unpeeled plantains in half lengthwise and place them cut side down on the grill. Close the lid and cook for 15 minutes. Turn the plantains over and baste the cut sides of the plantains with the butter glaze. Close the lid and continue cooking for another 15 minutes. Brush a bit more glaze on the plantains before removing them from the grill.
• Serve the plantains in their skins while hot from the grill.