So Yummy Grilled Bananas With Caramel Sauce And Crema Mexicana Recipes

HONEY-RUM GRILLED BANANAS

Steps:

• In a small bowl, combine rum, honey and cinnamon; set aside. Cut bananas in half lengthwise, leaving the peel on. , Place bananas cut side down on grill. Cover and grill over medium heat for 3 minutes. Turn and brush with honey mixture. Cover and grill until tender, 5-6 minutes. Peel bananas. Serve immediately with ice cream.

GRILLED BANANAS

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.
• Arrange bananas onto the prepared baking sheet. Sprinkle brown sugar, lemon juice, honey, and orange juice over the bananas; cover with aluminum foil.
• Bake for 5 minutes. Remove foil and continue baking until golden brown, about 3 to 5 minutes.

SO YUMMY GRILLED BANANAS WITH CARAMEL SAUCE AND CREMA MEXICANA

Steps:

• Make caramel:.
• Melt butter in medium saucepan over medium-low heat, then add brown sugar and whipping cream
• Simmer over medium heat and stir occasionally (about 8 minutes).
• Sauce is ready when it is golden brown; it will thicken as it cools.
• Cool completely, then pour into a container (I use one of those squeeze bottles to take with our camping stuff).
• It's OK to keep at room temp, but I would put in fridge if you want to keep longer than a couple of days.
• Prepare bananas:.
• Combine sugar and cinnamon.
• Slice each banana in half lengthwise.
• Roll each banana half in cinnamon sugar, until completely coated.
• Grill coated bananas over hot coals (ideally, you will grill them after dinner, when the coals are nicely glowing; we don't want a raging fire here).
• Grill bananas until the sugar begins to carmelize, but be careful; don't let them burn.
• To serve, put two banana halves on a plate, drizzle with caramel sauce and serve with a dollop of crema Mexicana.

CREMA MEXICANA

Steps:

• Heat the cream on the stovetop until slightly warmer than room temperature. (about 100 degrees with a thermometer).
• Remove from heat and whisk in the sour cream.
• Pour into a glass jar. Place the lid on top of the jar but don't tighten it. Put the jar in a warm room for at least 4 but up to 12 hours. It will be thickened and you can use it then (especially if using as a sauce in a dish such as enchiladas), or refrigerate for another 4 to 12 hours to thicken even more.

CREAMY SHALLOT VINAIGRETTE

Steps:

• Combine all ingredients (except shallot) into a small food processor or blender and turn on machine. Blend for 30 seconds, Taste and add vinegar if needed.
• Add shallot and turn machine on and off a few times until it is minced into dressing. Taste and adjust seasoning.

SAUTEED BANANAS WITH CARAMEL SAUCE

Steps:

• In a small saucepan, melt the butter over medium high.
• Stir in 1 tablespon peanut oil, honey and brown sugar, stir until sugar is dissolved, about 3 minutes.
• Sit in milk, 1 tablespoon at a time.
• Stir and cook until the sauce thickens slightly, about 3 minutes.
• Remove sauce from heat and stir in raisins and chopped walnuts.
• Set aside and keep warm.
• Peel the bananas, cut each crosswise into 3 sections and then cut each section in half lengthwise.
• Add the additional 1/2 teaspoon peanut oil to a nonstick frying pan and place over medium-high heat.
• Add the cut bananas and saute until they begin to brown, 3 to 4 minutes each side turning once.
• Transfer to individual serving plates.
• Pour the rum into the pan, bring to a boil, and deglaze the pan.
• Cook until rum is reduced by half.
• Add the carmel sauce to the rum and warm.
• Spoon warm sauce over the bananas and serve immediately.

DEEP-FRIED BANANAS WITH CARAMEL SAUCE

Steps:

• Peel the bananas and cut them in half lengthways, then half again, so that you have long strips.
• Mix the hazelnuts and breadcrumbs in a bowl and roll the banana pieces in it.
• Press some of the mixture into the flesh to make sure it is well coated.
• Heat all the sauce ingredients in a small heavy sauce pan, stirring constantly.
• Heat the oil in a wok to 180 degrees Celsius.
• How much oil you use is relevant to how big your wok is.
• Put enough so it will cover the bananas, but never fill it more than halfway.
• Deep fry the bananas in batches for about 2 minutes, or until golden brown.
• Place the fried bananas on a piece of paper towel on a place to let the oil drain.
• To serve, place the bananas on a plate and pour some caramel sauce over top.

SWISS CHARD WITH TOMATOES

Steps:

• Trim coarse leaves and thick center ribs from chard; cut tender stems and leaves into 1/2-inch slices.
• Heat 1 tablespoon of the oil in a large skillet; add bread crumbs; cook, stirring often, until crisp and golden; remove from skillet and set aside.
• Cool skillet slightly; add remaining oil and garlic; cook, stirring, 2 minutes; add chard and cook until wilted, 1-2 minutes; add tomatoes, salt, and red pepper flakes to taste.
• Remove from heat and sprinkle bread crumbs over the top.

TINGA DE POLLO

Steps:

• Heat a skillet up on high heat until a drop of water sizzles on contact.
• Add tomatoes and roasts, turning several times, until blackened on all sides. (This can also be accomplished in the oven.).
• Remove tomatoes and let sit until cool to touch. Cut into chunks and remove seeds if desired. Add to a blender with the chilies in adobo sauce, chicken stock, cumin and nutmeg. Blend until smooth.
• In a large skillet, heat oil over medium-high heat. When hot, add garlic and onions; saute 2-3 minutes until softened.
• Add tomato-chile mixture and stir for 3 minutes to heat through.
• Reduce heat to medium; add shredded chicken and simmer uncovered until most of the liquid has evaporated, approximately 8-10 minutes. Season with salt and pepper to taste.
• Preparing the tostadas: Take a tostada and spread a little bit of crema mexicana on it. Top with the prepared tinga mixture, shredded lettuce and queso fresco.
• Other topping suggestions: homemade refried beans, fresh cilantro, avocado, etc.
• Servings are estimated.