Bananas Calypso Recipes

BANANAS CALYPSO

Steps:

• In a small bowl combine sugar, melted butter, lime juice, and cinnamon. Brush bananas with about 1/4 c. of butter mix. Place bananas on center of cooking grate. Grill 2 to 4 min, turning once halfway through grilling. Slice grilled bananas and place slices in a flameproof dish. Pour remaining 1/2 c. butter mix into dish. Place dish on center of cooking grate. Cook 5 min. Remove dish from grill. Quickly pour rum over bananas. Light rum with long kitchen matches. After flames die out, serve immediately over ice cream. This recipe yields 4 servings. Wine Recommendation: A sweet dessert wine will know just how to coddle the butter and rum, or possibly a sweeter Gewurztraminer will make a great companion to the bananas. Beer Recommendation: For your flaming dessert, a sip of stout. For the best match, pick one from the Caribbean. Comments: For a dramatic, festive finale, try this flaming tropical dessert. For another tropical treat, you can substitute 2 semi-hard mangos for the bananas. Peel and cut into 1-inch thick slices.

BANANAS CALYPSO

Steps:

• In a small bowl combine sugar, melted butter, lime juice, and cinnamon.
• Brush bananas with about 1/4 cup of butter mixture.
• Place bananas on center of cooking grate.
• Grill 2 to 4 minutes, turning once halfway through grilling.
• Slice grilled bananas and place slices in a flameproof dish.
• Pour remaining 1/2 cup butter mixture into dish.
• Place dish on center of cooking grate.
• Cook 5 minutes.
• Remove dish from grill.
• Quickly pour rum over bananas.
• Light rum with long kitchen matches.
• After flames die out, serve immediately over ice cream.

BANANAS IN CARAMEL SAUCE

Steps:

• Melt butter in a large, heavy skillet over medium heat. Stir in sugar and cook, stirring, until sugar is melted and light brown. Slowly stir in the cream (mixture will bubble up).
• Let mixture boil 1 minute, then reduce heat to low. Place the bananas in the pan and cook until heated through, about 2 minutes. Serve hot.

CALYPSO MUFFINS

Steps:

• In a saucepan, bring water to a boil. stir in oats, and cook 1 minute. Cover, and remove from heat; allow to cool.
• Preheat oven to 375 degrees F (190 degrees C). Grease and flour a muffin pan, or use paper liners.
• In a large bowl, combine flour, bran, sugar, baking powder, and nutmeg. Make a well in the center, and add mashed banana, cooked and cooled oatmeal, egg, pineapple, coconut milk, and coconut extract. Mix until smooth. Scoop into 12 muffin cups.
• Bake in preheated oven for 25 to 30 minutes, or until golden brown, and tops spring back when lightly tapped.

THE ELVIS PEANUT BUTTER BANANA BURGER

Steps:

• Heat a griddle over medium heat. Butter the inside slices of each burger bun, then toast in the skillet until golden brown, 2 to 3 minutes. Set aside.
• Heat a large skillet over low heat; pan-fry the bacon for 2 minutes, then increase heat to medium-high and continue to pan-fry until crispy, 5 to 7 minutes, turning often. Drain on paper towels and discard most of the bacon grease.
• Cut each banana lengthwise into long slices, about 4 inches in length. Pour the sugar into a small bowl, then add in the banana slices to coat both sides in sugar. Fry the banana slices in the same skillet over medium heat until caramelized, 2 to 3 minutes.
• Cook the burgers on a griddle over medium-high heat for 3 to 4 minutes per side, seasoning with salt and pepper. Press down firmly with a spatula to flatten the patties as they cook. A thermometer inserted into the center should read at least 160 degrees F (71 degrees C).
• To assemble the burgers, lay down the bottom half the burger bun and spread on 1 tablespoon peanut butter. Place a burger patty on top, then add another tablespoon of peanut butter. Top with 2 to 3 slices of caramelized bananas, then 2 to 3 pieces of bacon. Drizzle with 1 teaspoon honey, then place the remaining burger bun on top.

APPEALING BANANAS CALYPSO

Steps:

• In a small bowl combine sugar, melted butter, lime juice, cinnamon and nutmeg.
• Brush bananas with about 1/4 cup of butter mixture.
• Place bananas on center of a clean, oiled, hot cooking grate. Grill 2 to 4 minutes, turning once halfway through grilling.
• Slice grilled bananas and place slices in a flameproof dish.
• Pour remaining 1/2 cup butter mixture into dish.
• Place dish on center of cooking grate. Cook 5 minutes. Remove dish from grill.
• Quickly pour rum over bananas. Light rum with long matches.
• After flames die out, serve immediately over your favorite ice cream. Vanilla is my choice.

CALYPSO BLACK BEAN SOUP

Steps:

• Place the olive oil in a deep, heavy pot, and heat over medium-high heat. Stir in the onion, garlic, and 1 red pepper; cook until onion is transparent, about 5 minutes. Stir in the black beans. Add the mango, banana, cumin, ginger, and hot pepper sauce; stir and cook until fruit softens. Pour in the coconut milk and vegetable broth. Bring soup mixture to a boil over high heat. Reduce heat to low, and simmer until liquid reduces, about 1 hour. Season to taste with salt and pepper.
• Place soup in batches into a blender, and blend until smooth; or use a stick blender to blend in the soup pot. Serve garnished with dollops of sour cream and sprinkled with red bell pepper.

BANANAS CALYPSO

Steps:

• In a medium saucepan with a fireproof handle over Direct Medium heat, melt the butter. Add the sugar, lime juice, and cinnamon. Stir to dissolve the sugar. Remove from the grill.Brush the bananas with about 1/4 cup of the butter mixture, leaving the rest in the pan. Grill the bananas over Direct Medium heat until well marked, 2 to 4 minutes, turning once halfway through grilling time.Transfer the bananas to a work surface, slice on the bias, and add to the remaining butter mixture in the saucepan. Grill over Direct Medium heat, stirring gently, until the bananas are hot, 4 to 5 minutes. Remove from the grill.Immediately add the rum and carefully light it with a long kitchen match. After the flames die out, serve the warm grilled bananas with rum sauce over the ice cream.From Weber's Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.