Flambe For Two Recipes

EASY BANANAS FLAMBé

Steps:

• Gather the ingredients.
• Peel and halve each banana lengthwise.
• Heat the oil in a frying pan over medium heat.
• Brown the bananas 5 minutes on each side.
• Add the sugar and pour in the rum.
• Cook for 2 minutes.
• Flambé.
• Sprinkle with lime juice and serve at once with vanilla ice cream, if desired.

FLAMBE SHRIMP MANDARIN OVER RICE

Steps:

• Cut the top and bottom off of the pineapple. Shave the peel off, save a few disks for garnish and cut the remainder in half. Cut one half into tidbits.
• Peel and clean the shrimp.
• Sauté a small bit of the garlic and ginger in some vegetable oil.
• Add the lemon juice and wait for the pan to get sizzling hot again. Add the shrimp and pineapple. Sauté until the shrimp is just about cooked.
• Use Extreme Caution On This Step:.
• In order to safely flambé the shrimp (or anything for that matter) make sure you are using 80 proof alcohol - anything higher and you'll be without eyelashes. If using a gas stove, pour the brandy in away from the burner. You should also be able to properly sauté something without splashing it everywhere to flambé, so don't blame me if you burn your house down. Anyways, on to the fun.
• Pour the brandy into the pan, and give it a second to heat up. Ignite it either by tipping the edge of the pan towards the burner if using a gas stove, or, if using electric, take a match and ignite the fumes around the edge of pan.
• (I turned off my lights so that the flame would show up).
• After a few minutes, the alcohol should be burned off.
• Put the shrimp and pineapple on the side, and heat up some more oil. Add the garlic, shallots, chili, and ginger.
• Drain the syrup from the oranges into the mixture. Add the soy sauce, orange extract, rice vinegar, and sugar (these are just estimates, you may need to play around with the measurements).
• Make a slurry with the cornstarch and a little bit of water. While stirring, slowly add the slurry until the sauce starts to thicken.
• Add the shrimp and pineapple and heat until hot. Mix in the oranges and remove from heat.
• Serve over rice.

PEACHES FLAMBE FOR 2

Steps:

• Scoop ice cream into balls; place in freezer while preparing sauce.
• In small chafing dish or saucepan, heat jam, sugar, water and lemon juice, stirring occasionally, until syrupy, about 5 minutes.
• Add peaches and heat through.
• Heat brandy until warm, pour on peaches and ignite immediately.
• Spoon peaches and sauce on ice cream.

BANANAS FLAMBE

Steps:

• Remove 4 strips orange zest with a vegetable peeler. Squeeze the orange and strain the juice.
• Melt the butter with the sugar, orange zest and vanilla bean in a large skillet over medium heat. Cook, stirring, until the sugar caramelizes, about 5 minutes. Remove from the heat and stir in the liqueur, orange juice and a pinch of salt.
• Return the skillet to medium heat, add the bananas, cut-side down, and cook until glazed and golden, 1 to 2 minutes. Remove from the heat and divide among bowls.
• Add the rum to the pan and return to medium heat. Warm for a few seconds without stirring, then carefully tilt the pan so the rum ignites (if using an electric stove, hold a lit match near the sauce to ignite it). Spoon the flaming sauce over the bananas. Garnish with whipped cream and the glazed orange zest.

FLAMBE FOR TWO

Steps:

• Melt butter and brown sugar together in a skillet over medium heat until caramelized, 3 to 5 minutes. Pour in orange juice; mix well for 2 minutes. Stir in banana slices until evenly coated with orange juice mixture.
• Pour rum into the skillet. Light rum carefully using a long match. Shake skillet back and forth until flames die down, about 30 seconds. Cook for 1 minute more.
• Divide vanilla ice cream between 2 bowls. Spoon banana mixture over ice cream.