On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters.

If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Briana starts listing them at 1:09) before starting the episode.

Plantains Foster

Serves 2

• 1-2 large, ripe yellow plantains
• 1/2 cup (1 stick) unsalted butter
• 1 cup dark brown sugar
• 2 cinnamon sticks
• 1 teaspoon vanilla extract
• 1 medium orange
• 1/4 cup dark rum
• Pinch of salt
• Vanilla ice cream, for serving

1. Cut ends off each side of the plantain. Remove the peel by cutting a slit along the length of the plantain piercing the skin but not cutting through the flesh. Cut the plantain in half and cut each half into 4 slices to make a total of 8 slices.
2. Heat a large (10-inch) skillet to medium heat and melt butter. Add the cinnamon sticks toast in the butter.
3. Add dark brown sugar to the butter and continuously stir until the sugar melts and starts to bubble. A glossy cohesive sauce will start to form. Add plantain slices to the sugar mixture. Cook the plantain for about 4 to 5 minutes, flipping halfway through on each side. (If your heat is too high, the sauce will separate and break.)
4. Stir in vanilla extract and orange zest.
5. Slightly tilt your skillet away from you and pour in the rum away from you. The rum will instantly catch a small flame if you are cooking on a gas stove. Allow the flame to subside. If you are cooking on an electric/induction burner allow the alcohol content to cook off, about 2 minutes.
6. Finish with a pinch of salt and immediately remove from the heat. Serve hot with ice cream.

Is there a recipe you'd like to hear us make? Tell us all about it at podcasts@food52.com.

Lobby Time Kevin MacLeod (incompetech.com)Licensed under Creative Commons: By Attribution 3.0http://creativecommons.org/licenses/by/3.0/