Posted: Apr 10, 2013 5:17 PM by Faye DeHoff
Updated: Apr 10, 2013 5:19 PM
TUCSON - In today's Let's Make a Meal, food contributor Jennifer English makes a yummy treat you will also be able to sample at this Sunday's 'The Event', to benefit the Boys & Girls Clubs of Tucson.
'The Event' will bring together dozens of the most talented chefs, restaurateurs, mixologists, winemakers and food-artisans. It will take place in the courtyards of La Encantada from 6-9 pm. I am a passionate supporter of the Boys & Girls Clubs of Tucson whose staff and volunteers tirelessly enrich the lives of thousands of kids in our community.
This year, The Event will feature Tucson's most acclaimed Chefs creating inspiring edible moments, both savory and sweet for attendees. One of the most popular and talented Chefs in Tucson is Chef Ryan Clark from Lodge on the Desert, who most recently was a finalist for Food & Wine Magazine's Best New Chef honors. I spoke with him recently and learned that he and his team will be preparing an exquisite Bananas Foster with a twist.
I fell in love with Chef Clark's cuisine and philosophy of flavor a long time ago and am not at all surprised he has caught the attention of the national food media. But his homage to classic Bananas Foster is a classic deserving of legacy recipe status. If you can attend 'The Event' I urge you to go to The Lodge on the Desert booth first, for this will surely go fast. If you can not attend, here is the recipe to re-create at home.
· 1/4 cup (1/2 stick) butter
· 1 cup brown sugar
· 1/2 teaspoon cinnamon
· 1/4 cup banana liqueur
· 4 bananas, cut in half
· lengthwise, then halved
· 1/4 cup dark rum
· 4 scoops vanilla ice cream
Combine the butter, sugar, and cinnamon in a flambé pan or skillet. Place the pan over low heat either on an alcohol burner or on top of the stove, and cook, stirring, until the sugar dissolves. Stir in the banana liqueur, then place the bananas in the pan. When the banana sections soften and begin to brown, carefully add the rum. Continue to cook the sauce until the rum is hot, then tip the pan slightly to ignite the rum. When the flames subside, lift the bananas out of the pan and place four pieces over each portion of ice cream. Generously spoon warm sauce over the top of the ice cream and serve immediately.
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