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This is such a big grilling weekend that it's fun to consider desserts on the BBQ that will work, too. Plantains -- which are widely available at the market and look like longer, more tough-skinned bananas -- make a great sweet finish (as long as they're ripe!). This weekend, I experimented with it on the grill for dessert, when I realized we had a couple around.

First, butter a one-foot-by-one-foot square of heavy-duty aluminum foil. Then, chop the plantain into thickish (half-inch) slices. To that, add two tablespoons chopped butter, and two tablespoons of light brown sugar. (I also added a splash of dark rum, too, but that's up to your preference). Wrap the aluminum foil up, like you're wrapping a present, to form a packet that you can put on a medium-heat grill.

Once they're on the heat for about 15 - 20 minutes, the plantains soften, and the sugar caramalizes. They ended up wonderfully paired with whipped cream, and also as a topping for coffee ice cream.

And they might be reason enough to turn the grill on sometimes.