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Banana Flambe

4 medium size bananas, slightly ripe
One half pound unsalted butter (1/2 lbs. or 2 sticks)
1 cup dark brown sugar, lightly packed
1 tsp. vanilla
2 Tb. coconut rum
2 Tb. coffee liquor
1 orange, juiced
1 tsp. cinnamon
4 scoops coconut or vanilla ice cream (pre-scoop ice cream balls and freeze)

Peel the bananas and cut them into diagonal slices about one half inch thick (1/2 inch) and set aside.

In a 10-inch skillet over medium heat, whisk together the water, butter, and sugar. When the butter melts, add the cinnamon, mix and bring to a boil, whisking frequently. Whisk in the remaining ingredients, then add the reserved bananas and continue to cook, stirring gently for 4 minutes.
Remove from the heat and serve warm over ice cream balls. 


Heart of Palm and Portuguese Sausage Pistel

1 sheet of puff pastry cut into 4 squares
2 cup slice heart of palm
2 cups diced Portuguese sausage
1 cup diced Maui onion
1 cup shredded smoke provolone cheese
1 cup shredded mozzarella cheese
2 Tb. olive oil
1 egg (for egg wash)

Mango Salsa:
1 ripe mango, diced
1 jalapeno pepper, diced
1 red onion, diced
One quarter cup water (1/4 cup)
2 limes
One quarter cup cilantro, chopped (1/4 cup)
One quarter cup mint, chopped (1/4 cup)

In a medium sauté pan over high heat, add the oil and cook the onions till tender about 2 minutes, then add the sausage and cook for 2 more minutes. Place in a bowl and add the heart of palm, season to taste, then set aside to cool. Add both cheeses and place on one side of the puff pastry, egg wash and seal.

To make mango salsa, place water, onion, and jalapeno in a medium pan and cook over high heat till all the water is gone. Place in a bowl and juice limes over it, let cool, then add the mango, cilantro, mint and mix well.

In a 350 deep fryer, add the pistel and cook on both sides about 2 minutes till golden brown. Serve hot with mango salsa.