Sauteed Plantains In Coconut Rum Recipes

BORA BORA BANANA SPLIT WITH CHOCOLATE RUM FUDGE SAUCE

Bora Bora Banana Split with Chocolate Rum Fudge Sauce image

Provided by Food Network

Number Of Ingredients 22

Ingredients

2 ripe bananas
1 ripe pineapple
1 cup sugar
1 cup amber rum
Chocolate Rum Fudge Sauce, recipe follows
1 cup heavy cream and 1 tablespoon confectioners' sugar whipped to soft peaks
Plantain Crisps, recipe follows
Coconut Sorbet, recipe follows
1 cup white sugar
1/2 cup good quality Cocoa Powder
4-ounces unsalted butter
1 cup dark rum
1 cup heavy cream
1 tablespoon vanilla extract
1/2 cup vegetable oil
2 green plantains, cut into thin slices lengthwise
Sugar
Ground cinnamon
1 can Coco Lopez
1 can unsweetened coconut milk
1 can water
2 tablespoons lime juice

Steps:

To assemble the banana split, slice the bananas lengthways and cook in a saute pan with a little butter. Peel the pineapple and cut into 1-inch rings. Remove the core. Add the pineapple to pan and cook until both are golden brown. Add the sugar and the rum. Flambe and stand aside. Place on the plate, bananas first, face up. Top with the pineapple ring. Pour any pan juices over the fruit. Drizzle a little of the Chocolate Rum Sauce over the dessert and the plate. Garnish with whipped cream and plantain chips. Serve with Coconut Sorbet.
Bring all ingredients to a gentle boil, cool and reserve until needed.
Heat the vegetable oil in a large saute pan until approximately 350 degrees. Fry the plantain slices until golden brown and crisp. Remove from the oil and dust with sugar and cinnamon. Drain on paper towels, and reserve for garnish.
Mix all ingredients together in bowl. Transfer to freezer friendly container and freeze until set. Serve with the banana split or enjoy alone.

SAUTEED PLANTAINS IN COCONUT RUM

Sauteed Plantains in Coconut Rum image

Sauteeing plantains in a coconut rum sauce is a nice change from fried plantains! Makes a delicious side dish.

Provided by CLA

Categories Side Dish

Time 15m

Yield 4

Number Of Ingredients 4

Ingredients

2 large ripe plantains, thickly sliced
¼ cup coconut-flavored rum
2 tablespoons brown sugar
1 tablespoon butter

Steps:

Place sliced plantains and rum in a skillet over medium-high heat. Add brown sugar and butter. Saute until plantains soften, about 5 minutes.

Nutrition Facts : Calories 258.6 calories, Carbohydrate 53.2 g, Cholesterol 16.7 mg, Fat 4.6 g, Fiber 3.2 g, Protein 2.5 g, SaturatedFat 2.8 g, Sodium 36.8 mg, Sugar 27.2 g

CALYPSO CHICKEN WITH SAUTéED PLANTAINS AND DOWN-ISLAND SALSA RECIPE

Calypso Chicken with Sautéed Plantains and Down-Island Salsa Recipe image

Provided by Lv2Cook

Number Of Ingredients 29

Ingredients

2 1/2 cups chopped onion
1/2 cup minced green bell pepper
2 tablespoons fresh lime juice
1 teaspoon minced fresh thyme
2 garlic cloves minced
6 (4-ounce) skinned, boned chicken breast halves
3/4 teaspoon salt divided
1/2 teaspoon pepper
2 teaspoons vegetable oil
Cooking Spray
1 (14.5-ounce) can diced tomatoes undrained
1/2 cup water
1 serrano chile
Down-island Salsa (recipe follows)
Sautéed Plantains (recipe follows)
3 cups hot cooked long-grain rice
Fresh thyme sprigs (optional)
Lime wedges (optional)
DOWN-ISLAND SALSA
1/4 cup firmly packed brown sugar
3 tablespoons white rum
2 tablespoons fresh asparagus
1 teaspoon minced seeded serrano chile
4 cups fresh pineapple cubes (1-inch)
1 cup diced peeled ripe mango
1 cup carambola (starfruit) halved lengthwise and thinly sliced
SAUTEED PLANTAINS
1 tablespoon vegetable oil
3 ripe plantains peeled and sliced lengthwise

Steps:

Combine first 6 ingredients in a bowl; toss to coat. Cover and refrigerate 1 hour, turning occasionally. Remove chicken from marinade, reserving marinade; sprinkle chicken with 1/2 teaspoon salt and pepper. Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add chicken; sauté 1 minute per side or until browned. Add reserved marinade, remaining 1/4 teaspoon salt, tomatoes, water, and serrano chile; bring to a boil. Cover, reduce heat, and simmer 1 hour. Discard chile. Top each chicken breast with tomato mixture; serve with Down-Island Salsa, Sautéed Plantains, and rice. Garnish with thyme sprigs and lime wedges, if desired. Serving Size: 1 chicken breast, 1/3 cup sauce, 2/3 cup salsa, plantain half, and 1/2 cup rice ____________________ To Make Down-Island Salsa: Combine first 3 ingredients in a large bowl; stir well. Add remaining ingredients; toss to coat. Chill at least 2 hours. Recipe Makes: 6 cups Serving Size: 2/3 cup To Make Sautéed Plantains: Heat oil in a large nonstick skillet over medium-high heat. Add plantains; sauté 1 1/2 minutes per side or until browned. Slice, if desired.

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