Grilled Banana Satay

[Shmuel L, from Miami, sent us a favorite grilling recipe just over 10 days ago. Now, he sent us another one, accompanied by a photo as well]

Serves 4

Ingredients

• 4 bamboo skewers, soaked in water for 30 minutes
• 4 fat, peeled, barely ripe bananas
• 1/4 cup peanut butter
• 1/2 cup coconut milk
• 2 tablespoons brown sugar
• 1/4 teaspoon ground cinnamon
• Pinch of salt
• Pinch of cayenne pepper
• 2/3 cup sweetened shredded coconut

Directions

1. Light a grill for direct medium heat, about 400 F.
2. Slice the banans crosswise into medallions 1 to 2 inches thick. Skewer the banana pieces through the edges so that the flat sides can be grilled, threading 6 to 8 pieces per skewer.
3. Whisk together the peanut butter, coconut milk, brown sugar, ginger, cinnamon, salt and cayenne pepper in a bowl. Pour half of the peanut butter sauce into a wide shallow pan.
4. Brush the grill grate with oil. Grill the banana skewers directly over the heat until nicely grill-marked. 2 to 3 minutes per side. Dip the flat sides of the bananas in the peanut sauce. Sprinkle with the coconut to coat. Return to the grill and cook until lightly brown. 1 to 2 minutes per side.
5. Serve with the remaining sauce for dipping.

TIP – Just like meats, fruits can be marinated to create myriad variations in flavor, the can be rubbed, eaten with sauces, glazed and more BUT make sure the bananas are just barely ripe or they’ll become mushy when grilled.

Enjoy, gentle reader, enjoy!

Shmuel L.

Easy Chocolate Squares

Just because something’s very easy to prepare, does not detract from the fact that it still can be delicious. If you want to start your kids or grandkids cooking with chocolate, this is a great beginning!

Yields: 16 squares

Ingredients

• 9 1/2 oz dark chocolate
• 3/4 cup margarine
• 4 tbsp light corn syrup
• 2 tbsp coconut flavored liqueur
• 6 oz plain cookies
• 1/3 cup toasted rice cereal (non-toasted rice cereal will do well in a pinch)
• 1/2 cup shredded coconut
• 1/2 cup chopped walnuts or pecan nuts
• 1/2 cup candied cherries, roughly chopped
• 1 oz white chocolate, to decorate

Directions

1. Place the dark chocolate in a double boiler with the margarine, syrup, and coconut liqueur over gently simmering water until melted, stirring continuously until blended.
2. Break the cookies into small pieces and stir into the chocolate mixture, stir in the rice cereal, nuts and cherries.
3. Line a 7″ inch square cookie pan with parchment paper. Pour the mixture into the pan and level the top, pressing down well with the back of a spoon. Chill in the refrigerator for about 2 hours.
4. Melt the white chocolate and drizzle over the top of the cake in a random pattern. Let it set.
5. Carefully take out of the pan and discard the parchment paper. Cut up into 16 squares.

Enjoy!

SYR