INGREDIENTS:
4 bananas, cut in half
Cinnamon sugar ( 4 Tbl sugar mixed with 1 tsp. cinnamon)
Melted butter
1 oz Dark rum
Cut bananas in half so that both halves have all the skin on. Cut the halves lengthwise (so the bananas are
shaped like boats) and LEAVE THE SKIN ON. Put the rum into the melted butter. Brush bananas (cut side) lightly with the melted butter and rum mixture. Sprinkle with cinnamon sugar.
Place bananas cut side down for 1 to 3 minutes or until bananas have grill marks. Turn over and continue
cooking until warmed through. When the banana skin starts to pull away from the fruit, they're done.
Eat right out of the skin while still warm or serve on top of vanilla ice cream
Friday, January 14, 2011
Banana-Peanut Butter Pie
INGREDIENTS:
1 baked 9-inch graham cracker shell
PEANUT BUTTER LAYER:
8 ounces Mascarpone, at room temperature
3/4 cup powdered sugar
1/2 cup chunky Jif® peanut butter
2 tablespoons milk
3 tablespoons chopped roasted peanuts
4 cups heavy cream, whipped with a little sugar to sweeten, in all
BANANA LAYER:
2 large bananas cut in 1/4 inch round slices
2 Tbls. butter
1/2 cup sugar
2 Tbsp. Brandy
GARNISH:
1/4 cup chopped roasted peanuts
Chocolate shavings
1 cup chocolate sauce in squeeze bottle
Powdered sugar in shaker
Fresh Nasturtium blossoms or mint sprigs
PREPARATION:
PEANUT BUTTER LAYER:
Using an electric mixer, beat the cream cheese and powdered sugar until smooth. Add the peanut butter, milk and peanuts. Beat the mixture until smooth. Fold half of the whipped cream into the peanut butter/cheese mixture. Spoon the filling into the tart shell and place tart into the refrigerator for one hour to firm. Set aside the remaining whipped cream in the refrigerator.
BANANA LAYER:
In a teflon skillet, heat the butter and sugar and brandy together until the ingredients have formed a carmelized glace'. Add the banana rounds and gently coat all surfaces of the bananas with the glace'. Let cool to room temperature and arrange the banana slices onto the top of the firmed up Peanut Butter layer.
SERVING AND GARNISH:
Place a piece of the tart in the center of a plate. Garnish the tart with whipped cream, chopped peanuts, shaved chocolate, chocolate sauce, powdered sugar, Nasturtium blossoms and mint sprigs.
1 baked 9-inch graham cracker shell
PEANUT BUTTER LAYER:
8 ounces Mascarpone, at room temperature
3/4 cup powdered sugar
1/2 cup chunky Jif® peanut butter
2 tablespoons milk
3 tablespoons chopped roasted peanuts
4 cups heavy cream, whipped with a little sugar to sweeten, in all
BANANA LAYER:
2 large bananas cut in 1/4 inch round slices
2 Tbls. butter
1/2 cup sugar
2 Tbsp. Brandy
GARNISH:
1/4 cup chopped roasted peanuts
Chocolate shavings
1 cup chocolate sauce in squeeze bottle
Powdered sugar in shaker
Fresh Nasturtium blossoms or mint sprigs
PREPARATION:
PEANUT BUTTER LAYER:
Using an electric mixer, beat the cream cheese and powdered sugar until smooth. Add the peanut butter, milk and peanuts. Beat the mixture until smooth. Fold half of the whipped cream into the peanut butter/cheese mixture. Spoon the filling into the tart shell and place tart into the refrigerator for one hour to firm. Set aside the remaining whipped cream in the refrigerator.
BANANA LAYER:
In a teflon skillet, heat the butter and sugar and brandy together until the ingredients have formed a carmelized glace'. Add the banana rounds and gently coat all surfaces of the bananas with the glace'. Let cool to room temperature and arrange the banana slices onto the top of the firmed up Peanut Butter layer.
SERVING AND GARNISH:
Place a piece of the tart in the center of a plate. Garnish the tart with whipped cream, chopped peanuts, shaved chocolate, chocolate sauce, powdered sugar, Nasturtium blossoms and mint sprigs.
Easy Mini Muffulettas
Ingredients
1 (32-oz.) jar Italian olive salad
12 small deli rolls, cut in half
12 thin Swiss cheese slices
12 thin deli ham slices
12 thin provolone cheese slices
12 Genoa salami slices
Preparation
1. Spread 1 Tbsp. olive salad evenly over each cut side of roll bottoms. Top each with 1 Swiss cheese slice, 1 ham slice, 1 Tbsp. olive salad, 1 provolone cheese slice, 1 salami slice, and 1 Tbsp. olive salad. Cover with roll tops, and wrap sandwiches together in a large piece of aluminum foil. Place on a baking sheet.
2. Bake at 350° for 14 to 16 minutes or until cheeses are melted.
1 (32-oz.) jar Italian olive salad
12 small deli rolls, cut in half
12 thin Swiss cheese slices
12 thin deli ham slices
12 thin provolone cheese slices
12 Genoa salami slices
Preparation
1. Spread 1 Tbsp. olive salad evenly over each cut side of roll bottoms. Top each with 1 Swiss cheese slice, 1 ham slice, 1 Tbsp. olive salad, 1 provolone cheese slice, 1 salami slice, and 1 Tbsp. olive salad. Cover with roll tops, and wrap sandwiches together in a large piece of aluminum foil. Place on a baking sheet.
2. Bake at 350° for 14 to 16 minutes or until cheeses are melted.
Okra Creole
Ingredients
3 bacon slices
1 (16-ounce) package frozen sliced okra
1 (14.5-ounce) can chopped tomatoes
1 cup frozen onion seasoning blend
1 cup frozen corn kernels
1/2 cup water
1 teaspoon Creole seasoning
1/4 teaspoon pepper
Hot cooked rice (optional)
Preparation
Cook bacon in a Dutch oven until crisp; remove bacon, and drain on paper towels, reserving drippings. Crumble bacon, and set aside.
Cook okra and next 6 ingredients in hot drippings in Dutch oven over medium-high heat, stirring occasionally, 5 minutes. Reduce heat to low, cover, and simmer 15 minutes or until vegetables are tender. Top with crumbled bacon. Serve over rice, if desired.
3 bacon slices
1 (16-ounce) package frozen sliced okra
1 (14.5-ounce) can chopped tomatoes
1 cup frozen onion seasoning blend
1 cup frozen corn kernels
1/2 cup water
1 teaspoon Creole seasoning
1/4 teaspoon pepper
Hot cooked rice (optional)
Preparation
Cook bacon in a Dutch oven until crisp; remove bacon, and drain on paper towels, reserving drippings. Crumble bacon, and set aside.
Cook okra and next 6 ingredients in hot drippings in Dutch oven over medium-high heat, stirring occasionally, 5 minutes. Reduce heat to low, cover, and simmer 15 minutes or until vegetables are tender. Top with crumbled bacon. Serve over rice, if desired.
Crawfish Eggplant Beignets w/Remoulade Sauce
Ingredients
2 tablespoons vegetable oil
1 medium eggplant, peeled and chopped
1/2 cup chopped onion
1/4 cup finely chopped celery
1 1/2 teaspoons salt
1/4 teaspoon ground red pepper
1 pound peeled crawfish tails, coarsely chopped
Vegetable oil
3 large eggs, lightly beaten
1 1/2 cups milk
2 teaspoons baking powder
1/2 teaspoon ground red pepper
3 cups all-purpose flour
Remoulade Sauce
Preparation
Heat 2 tablespoons oil in a large skillet over medium-high heat. Add eggplant and next 4 ingredients; cook 7 minutes or until vegetables are tender, stirring occasionally. Add crawfish; cook 3 minutes. Remove from heat, and cool.
Pour oil to depth of 3 inches in a Dutch oven; heat to 360°.
Whisk together eggs and next 3 ingredients; whisk in flour just until moistened. Fold in eggplant mixture. Drop batter by heaping tablespoonfuls into hot oil. Fry beignets, a few at a time, 3 minutes or until golden, turning once. Drain on paper towels. Serve immediately with Remoulade Sauce.
2 tablespoons vegetable oil
1 medium eggplant, peeled and chopped
1/2 cup chopped onion
1/4 cup finely chopped celery
1 1/2 teaspoons salt
1/4 teaspoon ground red pepper
1 pound peeled crawfish tails, coarsely chopped
Vegetable oil
3 large eggs, lightly beaten
1 1/2 cups milk
2 teaspoons baking powder
1/2 teaspoon ground red pepper
3 cups all-purpose flour
Remoulade Sauce
Preparation
Heat 2 tablespoons oil in a large skillet over medium-high heat. Add eggplant and next 4 ingredients; cook 7 minutes or until vegetables are tender, stirring occasionally. Add crawfish; cook 3 minutes. Remove from heat, and cool.
Pour oil to depth of 3 inches in a Dutch oven; heat to 360°.
Whisk together eggs and next 3 ingredients; whisk in flour just until moistened. Fold in eggplant mixture. Drop batter by heaping tablespoonfuls into hot oil. Fry beignets, a few at a time, 3 minutes or until golden, turning once. Drain on paper towels. Serve immediately with Remoulade Sauce.
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