Bananas Calypso Recipes

Steps:

• Heat oven to 375^. Lightly spray or grease an 8 inch square baking dish.
• Combine sugars on a sheet of waxed paper, mixing well.(I like to put it through my sifter.) Peel bananas; roll in half of the sugar mixture, coating well. Place in prepared baking pan, pierce bananas all over with the cinnamon stick pieces; sprinkle with wine, then with the remaining sugar mixture and ground cinnamon. Dot with pieces of butter.
• Bake uncovered and basting occasionally, 30 to 35 minutes, or until tender. --- Before serving , remove cinnamon pieces; cut each banana in half, Serve slightly warm with ice cream or cream.

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.

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.

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.

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.