Barbeque Seitan and Fried Plaintains

This is my prototype for the best BBQ seitan ever.  Soon it may well exist in Boston but not as a sandwich stuffer at Clover.  wink wink.  My favorite method of making "chikn" style seitan is almost always accompanied by BBQ sauce or buffalo wing sauce.  This time I made a phenomenol sauce from Caribbean Vegan.  It has ONE BILLIONS ingredients in it, as any good BBQ sauce should.  The most exciting ones are cloves, pineapple and angostura bitters.  The best part is that you can make a big jar and keep it in the fridge for 6 months!  Besides that, I opted for my JP Patented Process for  BBQ "peaces." Get it? Cuz we aren't killing anything? Yeah so it goes like this.

You dredge and pan fry.  I use flour, seasonings (usually including Old Bay and/or Bell's Seasonings), maybe some corn meal or other slightly grainy meal, salt and pepper.  You let drain on paper bags.  Place some sauce on the bottom of a glass casserole dish.  Line up the seitan soldiers.  Spoon a slight amount of sauce over each piece.  BROIL. 3 minutes at a time so you make sure not to burn them.  Once the tops become crispy, flip em over and broil again until the other side becomes crispy.  Serve with extra sauce and garnishes.  I used parsley, toasted sesame seeds, and rosemary sprigs. Yum, right??

As for the plaintains, did you know the best ones to buy are the ones that Star Market puts on the discount shelf?  They are already ripened and therefore sweeter.  I just fried these in an inch of olive oil, sprinkled with sea salt, squeezed some agave and lime juice over 'em and served warm! The olive oil and ripeness gave them the perfect golden hue.  They were great!

One more photo

Okay done, what's your favorite way to eat seitan?? As long as this way does not mean mushy and flavorless then I'm down.

Thanks for your time! Comments welcomed. 

love,

jp