01:28am EDT, 09/03/10
 
 
 
 

Romantic Monday


BROWN SUGAR BANANAS FOSTER

2    sticks butter
1    cup brown sugar
1    teaspoon vanilla extract
¼   teaspoon cinnamon
4    ripe bananas
¼   cup dark rum (optional)
1    pint vanilla ice cream
   
1.    In a large skillet, melt butter.  Stir in brown sugar, vanilla & cinnamon. 
2.    Peel & slice bananas into ½-inch pieces.  Add bananas to pan & cook over medium-high until caramelized (about 5 minutes).  
3.    BE VERY CAREFUL!  Pour rum over banana mixture.  With a lighter or match, light the rum on top of the banana mixture.  Stand back because the flame will jump up from the pan, this is a “flambé”.  After a few seconds, the flame will die down.  Serve over a scoop of ice cream & enjoy!
   
servings:  8  /  prep time:  5 minutes  /  cook time:  15 minutes

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Quality Time Tuesday


BLACKENED CAJUN SALMON

1    1-pound salmon fillet, cut into 4 portions
1    lemon
1    tablespoon margarine or butter, softened
1    tablespoon Blackened or Cajun seasoning
   
1.    Coat grill rack with oil on a folded paper towel, holding the towel with tongs.  Preheat grill to high heat.  Squeeze lemon juice on each salmon fillet.  Spread butter over the top & bottom of each fillet.  Sprinkle seasoning on both sides of each fillet.
2.    Grill salmon for 4 minutes on each side.
   
servings:  4  /  prep time:  5 minutes  /  cook time:  10 minutes

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Waistline Wednesday


CAESAR SALAD WITH CORNBREAD CROUTONS

2    teaspoons garlic, crushed
4    egg yolks
2    anchovies, chopped (optional)
1    tablespoon Dijon mustard
1    tablespoon mayonnaise
2    tablespoons fresh lemon juice
½   teaspoon Worcestershire
1    cup olive oil
      sea salt, to taste
      white pepper, to taste
2    large heads of romaine lettuce, chopped
2    cups cornbread, cut in 1-inch cubes
½   cup parmesan, grated
    
1.    In a large bowl, whisk together garlic, egg yolks, anchovies, mustard, mayonnaise, lemon juice & Worcestershire.  Slowly drizzle in olive oil, while whisking constantly.  Season the dressing with salt & pepper. 
2.    Preheat oven to 350 degrees.  Place 1-inch cubes of cornbread on a cookie sheet and bake for 15 minutes.  Let croutons cool before adding to salad.
3.    In a large bowl add romaine, croutons & parmesan.  Pour dressing on top & toss salad.
   
servings:  4  /  prep time:  15 minutes  /  cook time:  15 minutes

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Thoughtful Thursday


CUBAN CORN FRITTERS

2    cups fresh corn
2    tablespoons flour
¼   cup sugar
½   teaspoon sea salt
¼   teaspoon cayenne pepper
3    eggs
4    teaspoons butter, softened
      Safflower oil, for frying
   
1.    In a food processor or blender, puree corn.  In a medium bowl, combine corn, flour, sugar, salt & pepper. 
2.    Beat in eggs, one at a time.  Add softened butter & mix completely. 
3.    In a large skillet, heat Safflower oil to 350 degrees.  Scoop batter up with a tablespoon & drop it into the hot oil.  While cooking in batches fry for 2 minutes, turning half way through cooking time.  Remove from pan, drain on paper towels & serve hot.
   
servings:  4  /  prep time:  15 minutes  /  cook time:  10 minutes

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Fun Friday


ASIAN APRICOT GLAZED RIBS

16    dried apricots
1      cup apricot nectar
½     cup sugar
½     cup vinegar
½     cup water
4      teaspoons Asian chile sauce
1      teaspoon sea salt
¼     cup fresh ginger, minced
1      tablespoon fresh garlic, minced
¼     cup green onions, minced
¼     cup fresh cilantro, minced
2      slabs baby back ribs
   
1.    In a small saucepan, combine apricots, nectar, sugar, vinegar, water, chile sauce, salt, ginger & garlic.  Bring mixture to a simmer, cover & cook for 30 minutes on low.  Let mixture cool for 20 minutes.  Puree in a blender until smooth.  Add green onions & cilantro, then puree again.    
2.    Remove the membrane from the underside of the ribs (thin white skin).  Place ribs in a rectangular glass dish.  Coat ribs completely with half of the glaze.  Marinate ribs for 5 to 7 hours in the refrigerator covered with plastic wrap.  Use remaining glaze for basting & dipping sauce. 
3.    Preheat grill to low heat.  Place ribs on the grill & cook for 75 minutes.  Occasionally turn & baste ribs with the remaining sauce.  To serve, cut slab into individual ribs with extra sauce on the side. 
   
servings:  6  /  prep time:  5-7 hours  /  cook time:  2 hours

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