Havana Bananas Recipes
MARGARITAVILLE'S HAVANAS AND BANANAS
Make and share this Margaritaville's Havanas and Bananas recipe from Food.com.
Provided by Ethans Mom
Categories Beverages
Time 3m
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- Combine all ingredients in blender and blend until smooth and slushy.
- Pour into 16 ounce glass and garnish with an orange wedge.
HAVANA BANANAS
Have seen other variations of this on cooking shows, but the hazelnut flavoring is out of this world. Came up with the name when the Pope visited Cuba in Jan '98. Frangelico is made by monks, supposedly.
Provided by littlebig
Categories Sauces
Time 9m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Heat butter in a skillet to foaming.
- Add 1/4" thick banana rounds and toss to coat.
- Add brown sugar and toss till dissolved.
- Add frangelico and rum.
- Toss all till a nice coating on bananas develops.
- Serve hot on top of your favorite pie or ice cream.
HAVANA BANANAS
Steps:
- Peel the bananas and cut them into 1/4-inch thick slices. Heat a skillet to moderately hot. Place the bananas in the skillet with the butter and brown sugar. When the butter is melted add the chile jelly. Toss the bananas around to coat them. Now add the rum to pan and carefully deglaze.
- Place a scoop of ice cream onto the center of 4 bowls. Arrange the bananas around the ice cream. Drizzle with the chocolate sauce. Serve.
- Toast the chilies in a dry skillet until they are very warm and fragrant. Put them in a saucepan with 1 quart of water and simmer on medium heat until the water is almost completely evaporated. Add the currant jelly, honey and vinegar. Bring to a boil. Now remove from the heat and process in a food processor thoroughly. Remove to a clean bowl and cool.
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- In a large re-sealable plastic bag, combine garlic, oregano, salt, pepper, wine vinegar, olive oil, currants, Spanish olives, capers, and bay leaves. Add chicken breasts and thighs; seal and let marinate, refrigerated, 12 hours.
- Preheat oven to 350 degrees F. Place chicken pieces in a 9x13-inch baking dish. Spoon the marinade over the chicken. Sprinkle chicken pieces with brown sugar and carefully pour white wine into the bottom of the pan.
- Bake 20 to 25 minutes, uncovered, or until a meat thermometer registers an internal temperature of 165 degrees F (juices will run clear when cut with the tip of a knife). Remove from oven.
- To serve, arrange chicken pieces on serving platter or individual serving plates. Strain Spanish olives, currants, and capers from the pan juices; place over the chicken, and sprinkle with chopped cilantro. Serve remaining pan juices in a sauce boat.
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