13.43 Additional recipes

13.43.1 Sautéd sole tobago with bananas, pecans and lime

  1. Preheat 1/2 cup vegetable oil in a heavy sauce pan over medium-high heat.
  2. Dredge 8 filets of sole or flounder lightly in flour.
  3. Sautée until golden brown, about 3 minutes each side. Remove to warm platter.
  4. Pour off excess oil and wipe down sauce pan. Place pan back on stove over high head; add 1/4 cup butter.
  5. When foamy and just starting to brown, add 2 cups diagonally sliced bananas (1/2” slices) and 1 cup pecan halves. Toss and cook for 1 minute.
  6. Add 1/2 cup fresh lime juice and 1 cup dry white wine (or light stock) . Cook for another 2 minutes.
  7. Add 1/4 cup fresh herbs (mint, parsley, coriander, basil or tarragon).
  8. Pour sauce and bananas over fish. Garnish with additional banana slices and lime wedges.
  9. Thanks to Turbana Corporation (www.turbana.com).

13.43.2 Banana sweet potato puff casserole

  1. In a large bowl, combine 2 cups mashed sweet potatoes, 1 cup mashed ripe bananas (3 medium), 3/4 teaspoon curry powder, 1/3 cup sour cream, 1/2 teaspoon salt, and 1 egg.
  2. Beat with electric mixer until light and very fluffy. Turn into 1 quart casserole dish.
  3. Bake at 350 F for 20 minutes or until puffed and lightly browned.
  4. Thanks to Turbana Corporation (www.turbana.com).

13.43.3 Cream of banana soup

  1. Cook 1 quart green banana pulp, 1 1/2 quarts chicken stock, 1 small celery stalk, 1/2 onion, 1 carrot, 1 small bay leaf, 5 peppercorns, and salt to taste together for about 30 minutes until the mixture thickens.
  2. Strain over 1/4 cup flour and 1/4 cup butter which have been combined as for a white sauce. Cook until thickened.
  3. Just before serving, add 2 cups cream or milk and heat.
  4. Serve with a slice of lemon on each plate as a garnish.