Colcannon Recipe Bobby Flay Recipe For Banana Recipes Recipe Cards

BANANA PUDDING

Steps:

• Whisk together the yogurt, honey, vanilla extract and vanilla seeds in a bowl until combined. Beat the heavy cream in another bowl just until fluffy, and fold into the yogurt mixture.
• Layer 6 individual trifle cups with the yogurt cream, sliced bananas and granola, and top with a sprinkle of cinnamon. Serve immediately.

BANANA AND COCONUT SHAKE

Steps:

• Add the ice and the frozen bananas to a blender. Add the remaining ingredients and pulse until the mixture is smooth and creamy. Pour into 4 tall glasses and serve.

ESPRESSO-CHOCOLATE CHIP BANANA BREAD WITH ESPRESSO-CINNAMON BUTTER

Steps:

• Make the banana bread: Adjust an oven rack to the lowest position and preheat the oven to 350 degrees F. Grease a 9-inch loaf pan with the softened butter. Place the 5 tablespoons butter in a small saucepan set over medium heat and cook until the butter turns a deep golden brown color, about 2 minutes; stir in the espresso powder. Remove and let cool slightly.
• Whisk the flour, baking soda and kosher salt together in a medium bowl.
• Using a potato masher, mash the bananas in a medium bowl until pretty smooth. Add the sugars, cooled brown butter and egg and whisk until combined. Add the flour mixture and whisk until just combined, don't over-mix. Fold in the chopped chocolate.
• Scrape the batter into the prepared loaf pan and bake on the lowest oven rack until a toothpick inserted into the center of the banana bread comes out with just a few moist crumbs attached, 40 to 50 minutes. Let the banana bread cool on a baking rack in the pan for 15 minutes. Use a knife to separate the edges of the banana bread from the pan, then invert it and cool the loaf directly on the rack for at least 30 minutes before slicing.
• Make the espresso-cinnamon butter: Stir the butter, sugar, espresso, cinnamon and salt together in a small bowl until smooth. Serve with the banana bread.

BANANA BREAD WITH VANILLA BEAN "PECAN BUTTER"

Steps:

• For the butter: Combine pecans and brown sugar in a food processor and pulse until coarsely chopped. Add the bourbon, if using, vanilla, butter, vanilla seeds and salt and pulse again until smooth. Scrape into a large ramekin. Cover with plastic wrap and refrigerate for at least 1 hour and up to 24 hours. Let soften again before using.
• For the banana bread: Preheat the oven to 350 degrees F and place an oven rack in the middle. Liberally spray the bottom and sides of a 9- by 5- by 3-inch light metal loaf pan with nonstick cooking spray. Set aside.
• Mix together the flour, sugars, baking powder, cinnamon, baking soda and salt. Set aside. Mix together the butter, oil, vanilla, bananas and eggs in another bowl. Lightly fold the wet ingredients (banana mixture) into the dry ingredients using a rubber spatula until just combined. The batter should be thick and chunky (do not over-mix; the batter should not be smooth). If you over-mix, the bread will become rubbery!
• Scrape the batter into the prepared pan. Bake until the bread is golden brown and a toothpick inserted into the center comes out with a few moist crumbs attached, 50 minutes to 1 hour. Let the bread cool in the pan on a wire rack for 15 minutes, and then remove the it from the pan. Serve slices warm slathered with the vanilla pecan butter.

YUKON GOLD COLCANNON WITH SAUTEED KALE AND CABBAGE AND BACON BUTTER

Steps:

• For the colcannon: Put the potatoes in a large saucepan, cover with cold water by 2 inches and add 2 tablespoons salt. Bring to a boil over high heat and cook until the potatoes are fork-tender, about 20 minutes. Drain well, then return to the pan.
• While the potatoes are cooking, combine the butter and milk in a small saucepan and bring to a simmer over low heat. Add to the potatoes and mash until smooth, adding more milk as needed. Season well with salt and pepper. Cover and keep warm.
• Place a large saute pan over medium heat. Add the bacon and cook, stirring occasionally, until rendered and crisp, about 8 minutes. With a slotted spoon, remove the bacon to a paper towel-lined plate and set aside for the bacon butter. Remove 1 tablespoon of the bacon fat from the pan; reserve this separately for the bacon butter.
• Add a tablespoon or two of canola oil to the pan, depending on how much bacon fat remains. Heat until the oil begins to shimmer. Add the garlic, mustard seeds if using, and chile flakes; cook for 1 minute. Increase the heat to high, add the kale and cabbage, in batches if needed, a splash of water and some salt and pepper. Cook until the greens begin to wilt, tossing constantly at first, about 5 minutes. Continue cooking, stirring occasionally, until crisp-tender, about 5 minutes longer. Add the sugar and vinegar; cook for another 2 minutes.
• For the bacon butter: While the greens are cooking, combine the butter, reserved bacon fat, mustard and 1/4 teaspoon each salt and pepper in a bowl. Mix until smooth. Fold in the reserved bacon and the green onions. (See Cook's Note.)
• Finish the colcannon: Combine the mashed potatoes and the sauteed greens in a bowl. Transfer to a casserole dish and top with a few dollops of bacon butter. Place in a warm oven (200 degrees F) until the butter begins to melt, about 5 minutes.

COLCANNON

Steps:

• Steam the potatoes in their skins for 30 minutes. Peel them using a knife and fork. Chop with a knife before mashing. Mash thoroughly to remove all the lumps. Add 1 stick of butter in pieces. Gradually add hot milk, stirring all the time. Season with a few grinds of black pepper.
• Boil the cabbage in unsalted water until it turns a darker color. Add 2 tablespoons butter to tenderize it. Cover with lid for 2 minutes. Drain thoroughly before returning it to the pan. Chop into small pieces.
• Put the ham in a large saucepan and cover with water. Bring to the boil and simmer for 45 minutes until tender. Drain. Remove any fat and chop into small pieces.
• Add cabbage, scallions, and ham to mashed potatoes, stirring them in gently.
• Serve in individual soup plates. Make an indentation on the top by swirling a wooden spoon. Put 1 tablespoon of butter into each indentation. Sprinkle with parsley.

BOBBY FLAY'S COCONUT-BANANA COLADA

Steps:

• Place the bananas and pineapple in a blender; puree until smooth. Add the rum, cream of coconut, 2 cups ice cubes and the juice of half the lime; blend until smooth and frothy. Thinly slice the remaining lime half. Pour the colada into glasses; garnish with lime slices and toasted coconut, if desired.

EASY COLCANNON

Steps:

• Place potatoes in a Dutch oven; cover with water. Bring to a boil. Cover and cook over medium heat for 12-15 minutes or until potatoes are almost tender, adding the cabbage during the last 5 minutes of cooking., Meanwhile, in a small saucepan, combine green onions and milk. Bring to a boil. Reduce heat; simmer, uncovered, for 5-6 minutes or until onions are soft., Drain potato mixture. Mash with milk mixture, butter, salt and pepper.