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!
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.
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.
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.
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.
