Burmahs' Bananas

"This recipe is exquisite, just released and already I've had requests for its' presentation on a plate...Just a hint of fire with all the nutty sweetness of sauteed bananas. You may add more chiles for more heat when making the chile jelly. I always make the Chile jelly the day before so the flavors fuse together."
 
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photo by Chef Luis Aguilar photo by Chef Luis Aguilar
photo by Chef Luis Aguilar
Ready In:
50mins
Ingredients:
14
Serves:
4
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ingredients

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directions

  • Peel the bananas and cut them into 1/4-inch-thick slices.
  • Heat a skillet to moderately hot.
  • Place the bananas in the skillet with the butter and brown sugar.
  • When the butter is melted, add the chile jelly.
  • Toss the bananas to coat them.
  • Add the rum to the pan and carefully de-glaze.
  • Place a scoop of ice cream onto the center of each of 4 shallow bowls.
  • Arrange the bananas around the ice cream.
  • Drizzle with warm chocolate sauce.
  • Serve immediately.
  • -----------Chile Jelly---------.
  • Toast the chile skins in a dry skillet until you can smell their earthy heat.
  • Put them in a saucepan with 1 quart of water and simmer at medium heat until the water is almost completely evaporated.
  • Add the currant jelly, honey and vinegar.
  • Bring to a boil.
  • Now remove from the heat and process thoroughly in a food processor.
  • Remove to a clean bowl and cool.
  • -------------Chocolate Sauce------------.
  • Cut up the chocolate into small pieces and melt in a bowl with the water over a pot of simmering water (double boiler).
  • Take small bowl off the heat and whisk in the butter.
  • Keep warm.

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Reviews

  1. This was excellent. I was pressed for time when I made it, so I substituted pepper jelly bought in the store for the chile jelly I should have made. Still, it was terrific. My husband rolled his eyes everytime he put a bite in his mouth. Thanks so much for sharing.
     
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RECIPE SUBMITTED BY

Executive chef and co-owner of Chef Luis International, Inc., The Dancing Gourmet, Minnesota's premier NUEVO LATINO CATERER, was born in St. Paul, MN to Mexican parents and moved to Minneapolis in his early childhood. After high school he moved to South Florida to pursue a career in ballroom and latin dancing. The critically acclaimed "Warehouse District" is where Chef Luis set the Mpls restaurant scene on fire with his innovative hot sauces, "Backdraft & Tropical Fire" and now his approach to Latin Cuisine... Latin cuisine occupies one of the first places among the world gastronomies, due to its exceptional richness and the enormous variety of its ingredients. Its originality is closely linked to Mexico’s history, for it is the result of the merging of two great cultures --the Mesoamerican and the Spanish-- and constitutes a splendid manifestation of the Latinos’ temperament and creativity. Now the "MINNEAPOLIS LATIN" is blazing a trail with his cuisine in Catering to Mpls & St. Paul. Opened since February 1997, and at the Officers' Club Chef Luis already has the critics raving. An endless source of energy, he is working on a dual language cookbook for his style of cuisine. Click on the link below for his interview with an author/screenwriter http://www.prweb.com/releases/2004/2/prweb106570.htm
 
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