leave your inhibitions at the door
Way, way, back in the beginning of this blog I used to do pro football predictions. To tie it in with the site, I spun a fruit or vegetable to pick winners of the games. Don’t laugh – those essentially random predictions often beat a panel of ESPN experts. If I chose more winners than the produce, I would feature it in a recipe or two.
This is one of my top two or three favorite desserts to make – ever. It’s probably number one on the list, but I’m too drunk and tired to think about what others would be in the running.
It’s incredibly easy and I have yet to find the heathen who doesn’t like it. Honestly, every single person who’s had it went for three servings. That good.
Grilled Bananas with Caramel
This is one of my favorite desserts and can be made in about 5-10 minutes. I think I may have got it from Rick Bayless years ago, but I’ve made it a hundred time since then. Thus making it mine. You really owe it to yourself to try it. The best caramel to use is dulce le leche (aka cajeta) which is made from a mixture of cow and goats milk. But really any caramel will do. I think the original recipe called for dulce le leche ice cream, but I find it too be too rich and overpowers the bananas.
-Vanilla ice cream
-Dulce le leche or caramel
-Olive Oil for brushing
1- Pre-heat a grill or grillpan
2- With the skin still on, slice the bananas lengthwise and brush the cut side with olive oil
3- Place cut side down on grill and flip after about 2 minutes (enough to get grill marks). Continue grilling another 2-3 minutes until the flesh starts to separate from the skin.
4- Carefully peel away the skin (or not*), add a scoop of ice cream, and drizzle with dulce le leche.
5- Serve immediately
* Note – it might get tricky keeping the banana whole while plating. You can always keep the skin on and scoop out the fruit with a spoon.