My eldest son cooked a wonderful birthday dinner for me and 13 of our closest friends, all out of Steve Raichlen's Planet 'BBQ'. I have reviewed this cookbook in the past, but it continue to amaze me with the quality of the recipes, and the fun we have every time Jake makes food from it.
Ingredients
1/2 c. light brown sugar
1 c. unsweetened coconut milk
4-10 bananas
bamboo skewers
Directions
Combine the sugar and coconut milk in heavy saucepan. Bring to a boil over medium heat, whisking to dissolve the sugar. Simmer briskly until thick, golden and very flavorful, about 5 minutes, whisking often. Remove the pan from the heat and let the sauce cool to room temperature. Store in a jar--can be made well ahead of time, but serve room temperature.
Heat grill to high. Brush and oil the grill grate. Peel bananas and skewer them through one end. Grill the bananas until they are lightly browned and partially cooked, 1 to 2 minutes per side.
Roll the bananas in the coconut-caramel sauce and return them to the grill. Continue to grill the bananas until they are darkly browned and sizzling, 1 to 3 minutes per side. A bamboo skewer should easily pierce the banana. Transfer to a platter or bowl. Spoon the remaining sauce on top and serve at once.
No comments:
Post a Comment