BANANAS FLAMBE
Provided by Food Network Kitchen
Categories dessert
Time 17m
Yield 6 servings
Number Of Ingredients 9
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.
Nutrition Facts : Calories 146 calorie, Fat 4 grams, SaturatedFat 2.5 grams, Cholesterol 10 milligrams, Sodium 43 milligrams, Carbohydrate 20 grams, Fiber 2 grams, Protein 1 grams, Sugar 14 grams
BRANDY FLAMED PEPPERCORN STEAK
A five-star recipe for sirloin steak cooked in butter, garlic and wine, and then set on fire! Crushed peppercorns, brandy, and a cream sauce give this an extra classy taste.
Provided by TFRIESEN
Categories Meat and Poultry Recipes Beef Steaks Sirloin Steak Recipes
Time 45m
Yield 4
Number Of Ingredients 12
Steps:
- Press crushed peppercorns into both sides of each steak. Sprinkle with lemon pepper and salt.
- Melt butter in a large skillet over medium-high heat. Stir in garlic and wine, and cook for 1 minute. Arrange steaks in pan, and cook until desired doneness, about 5 minutes per side. Reduce heat to low.
- Pour brandy onto steaks, and carefully light with a match. Let the flames burn off. Sprinkle green onion and shallot around the steaks, and circle the steaks with cream. Cook, stirring sauce, until hot. Transfer steaks to plates. Stir sugar into sauce, and then spoon over meat.
Nutrition Facts : Calories 490 calories, Carbohydrate 9.1 g, Cholesterol 138.5 mg, Fat 35.8 g, Fiber 1.6 g, Protein 20.3 g, SaturatedFat 20.1 g, Sodium 1089.1 mg, Sugar 2 g
BUSHMILLS SAUCE
Make and share this Bushmills Sauce recipe from Food.com.
Provided by Candy in Tyrone
Categories Sauces
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Slowly fry the shallots and mushrooms in a frying pan with a dash of olive oil, and the half of stock cube until they are cooked.
- Turn up the heat and add the whiskey and boil to reduce.
- Turn down the heat and add the cream and warm through.
- Add 1/2 tsp of Worcestershire sauce a sprinkle of paprika and a grind of black pepper and taste, add more seasoning if needed.
- Serve.
Nutrition Facts : Calories 245.5, Fat 22.1, SaturatedFat 13.7, Cholesterol 81.6, Sodium 175.3, Carbohydrate 4, Fiber 0.1, Sugar 0.3, Protein 1.9
GAELIC STEAK FLAMBE
This recipe is from Bunky Cooks. Serve with Champs, and rapini for a wonderful Irish steak dinner. 8/27/12 Edited to 1/2 the irish whiskey.
Provided by Lavender Lynn
Categories Steak
Time 50m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- 1. Heat oven to 375 degrees. Have filets at room temperature. Sprinkle with black pepper.
- 2. Melt 2 tablespoons butter over medium-high heat in an ovenproof skillet. Saute shallots for a minute or two, then add the mushrooms. Continue cooking until the mushrooms are slightly brown and the shallots are soft. Remove and set aside.
- 3. Turn the heat up in the pan. Saute the steaks quickly on both sides (this should take between 2-5 minutes each side).
- The steaks should be nicely seared.
- Put them in the oven for 5-10 minutes to finish, depending upon the thickness of the steaks. Take them out when the internal temp reaches how well done you like your steaks.
- Remove the steaks from the oven and put on a plate.
- 4. Melt the other tablespoon of butter in another pan over low heat. Add the steaks. Sprinkle with a pinch of salt.
- Pour the whiskey over the steaks and ignite!
- When the flames die down, turn the steaks over for about 30 seconds. Remove and tent the steaks on a warm plate.
- 5. Add the shallots and mushrooms back to the pan with the whiskey and slowly add half and half. Turn up the temperature a bit.
- Add Worcestershire sauce and salt to taste. Stir and cook a few minutes to thicken sauce and pour over steaks.
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