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13.43 Additional recipes

13.43.1 Sautéd sole tobago with bananas, pecans and lime

  1. Preheat 1/2 cup vegetable oil in a heavy sauce pan over medium-high heat.
  2. Dredge 8 filets of sole or flounder lightly in flour.
  3. Sautée until golden brown, about 3 minutes each side. Remove to warm platter.
  4. Pour off excess oil and wipe down sauce pan. Place pan back on stove over high head; add 1/4 cup butter.
  5. When foamy and just starting to brown, add 2 cups diagonally sliced bananas (1/2” slices) and 1 cup pecan halves. Toss and cook for 1 minute.
  6. Add 1/2 cup fresh lime juice and 1 cup dry white wine (or light stock) . Cook for another 2 minutes.
  7. Add 1/4 cup fresh herbs (mint, parsley, coriander, basil or tarragon).
  8. Pour sauce and bananas over fish. Garnish with additional banana slices and lime wedges.
  9. Thanks to Turbana Corporation (www.turbana.com).

13.43.2 Banana Bombay salad

  1. Puree 3 bananas.
  2. Whisk with 1/4 cup lemon juice, 1/4 cup mayonnaise, 1/4 cup plain yogurt, and 1/8 – 1/4 ounce taragon. Refrigerate at least 2 hours.
  3. Cut 2 pounds cooked turkey or chicken breast into bitesize pieces.
  4. Add 1/2 cup raisins, 3 green apples cut into pieces, and 1/2 cup chopped walnuts. Mix.
  5. Add banana puree and mix. Cut 2 bananas into thick chunks and add. Serve chilled.
  6. Thanks to Chiquita Bananas. See http://www.jaetzel.de/tim/chiquit.htm.

13.43.3 Banana mandarin cheese pie

  1. In large mixer bowl, beat 8 ounces softened cream cheese until fluffy.
  2. Gradually beat in 8 ounces sweetened condensed milk until smooth.
  3. Stir in 1 teaspoon lemon juice and 1 teaspoon vanilla extract.
  4. Slice 2 medium bananas, dip in lemon juice, and drain.
  5. Line 8(?)-inch graham cracker pie crust with bananas and about 2/3 of an 11-ounce can (drained) mandarin oranges.
  6. Pour filling over fruit and chill for 3 hours or until set.
  7. Garnish top with remaining orange segments and 1 medium banana sliced and dipped in lemon juice.

13.43.4 Cream of banana soup

  1. Cook 1 quart green banana pulp, 1 1/2 quarts chicken stock, 1 small celery stalk, 1/2 onion, 1 carrot, 1 small bay leaf, 5 peppercorns, and salt to taste together for about 30 minutes until the mixture thickens.
  2. Strain over 1/4 cup flour and 1/4 cup butter which have been combined as for a white sauce. Cook until thickened.
  3. Just before serving, add 2 cups cream or milk and heat.
  4. Serve with a slice of lemon on each plate as a garnish.

13.43.5 Banana relish

  1. Cut 12 bananas, 1 pound dates, and 2 pounds Bermuda onions into small pieces.
  2. Add 2/3 cup molasses, 1/2 teaspoon ground ginger, 1 teaspoon salt, 1 teaspoon allspice, 1 cup water, and 2 cups vinegar; mix well.
  3. Turn into a large stone jar or crock, bake in a slow oven till rich brown, seal in jars while hot.

13.43.6 Banana coffeelate

  1. Peel and mash 2 ripe bananas.
  2. Blend in 1/2 teaspoon vanilla extract, a few grains salt, 1/4 cup chocolate syrup, 2 teaspoons sugar, and 2 teaspoons instant powdered coffee.
  3. Add 11 2 cups milk.
  4. Beat with rotary beater or electric mixer until smooth and creamy. Chill.

13.43.7 Banana pick-me-up

  1. Slice ripe, peeled bananas into 3 cm chunks.
  2. Wrap each chunk in strip blanched bacon.
  3. Prepare mixture of brown sugar and cinnamon to taste.
  4. Sprinkle mixture over banana chunks.
  5. Bake at 350∘ F until the bacon is crisp and the sugar slightly caramelized.

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