| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains |
Niger |
Toohot08 |
6 |
servings |
INGREDIENTS
| 1/4 |
c |
Unsalted butter |
| 3 |
lg |
Ripe plantains; peeled, and |
|
|
Sliced 1"- thick on the diagonal |
| 3/4 |
c |
Dark brown sugar; tightly packed |
| 6 |
tb |
Unsalted butter |
| 3 |
tb |
Heavy cream |
| 2 |
tb |
Dark rum |
| 1 |
qt |
Vanilla Bean Ice Cream; see * Note |
|
|
(or best-quality store-bought vanilla ice |
|
|
Cream) |
INSTRUCTIONS
* Note: See the "Vanilla Bean Ice Cream" recipe which is included in this
collection.
In a large heavy skillet, melt the butter over medium heat. In 2 batches,
add the plantains and fry them in a single layer for about 4 minutes on
each side. Remove with a slotted spoon and keep warm in a bowl while you
fry the second batch. Transfer the second batch of plantains to keep warm
with the first. In the same pan, combine the brown sugar, butter, and
cream. Stir over medium heat until the sugar has dissolved, then increase
the heat to high and bring the mixture to a vigorous boil. Cook for 2
minutes, until slightly thickened. Return the plantains to the pan and stir
to coat them evenly with the sauce. Pour the rum over the top and
immediately light it with a match. Quickly spoon the flaming plantains over
bowls of vanilla ice cream and serve. This recipe yields 6 servings.
Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken
From the TV FOOD NETWORK - (Show # TH-6259 broadcast 04-21-1997) Downloaded
from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
04-21-1997
Recipe by: Susan Feniger and Mary Sue Milliken
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