By Cody Worsham
Nothing tastes quite so sweet as victory, especially when that victory tastes like the flesh of your fallen foes.
“Eating the Enemy” is our weekly guide to the grill. Want to be king of the tailgate? Whip up these recipes – inspired by LSU’s opponent for the week – and enjoy digesting the adversary from the stands (or the couch) as the Tigers do the same on the field.
Here’s the menu for LSU’s home opener on Saturday.
Opponent: Sam Houston State
Mascot: Sammy Bearkat
Recipe: Fried Plantains
The binturong, a.k.a the bearcat, is a vulnerable species from Southeast Asia that is neither a bear, nor a cat – it belongs to the civet or mongoose family. I do not recommend eating bear, cat, or bearcat. In addition to being highly immoral and probably disgusting, you’d pay a fortune on the black market to even find bearcat meat. Trust me, I know.
I do, however, recommend eating what bearcats eat: plantains. You’ve probably had a plantain before, when you went to the grocery store with your headphones on and accidently grabbed them thinking they were bananas. Green plantains are basically banana-shaped potatoes, but if you let them riped to a deep yellow, they get a delicious, sweet flavor that can be utilized on the grill or in the frying pan.
Chef John’s Fried Sweet Plantains from AllRecipes.com is a delicious Creole confection that will keep you full and happy through what is certain to be a blowout Tiger victory.
¼ cup vegetable oil
2 very ripe (yellow) plantains, peeled and cut diagonally into ½-inch slices
Lime, cut into wedges
1. Heat the oil in a heavy-duty skillet on high heat.
2. Place four to five slices in the oil, frying for 4 to 6 minutes until golden brown and tender.
3. Place on a paper towel lined plate to drain oil.
4. Sprinkle with salt and drizzle lime to taste
For a more dessert-like finish, use coconut oil and replace lime with brown sugar and cinnamon, and add salt to taste. Top with ice cream.
Black beans and rice
The riper the plantain, the sweeter. For greener plantains, go for a salty appetizer. For yellow plantains, a creative desert is the route to take.
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