Bananas Foster

4 firm bananas, sliced in half length-wise, or cut on the bias, 1/2” thick

1/4 cup (half a stick) unsalted butter

1/2 cup brown sugar

1 tablespoon lemon juice

1/3 cup rum

vanilla ice cream

  1. In a large skillet over a medium heat, melt the butter, then stir in the sugar.  Continue to stir, until the sugar is dissolved.
  2. Add the bananas, and continue to spoon the syrup over the bananas, until the bananas are heated through.
  3. While the bananas are heating, add the lemon juice.When the bananas are heated through, add the rum* to the pan, and gently simmer for 1 minute.


*At this point, you may choose to ignite the rum.  Be very careful if you do.   If you do choose to ignite the rum, make sure you have the lid for the pan immediately at hand, to cover the pan and extinguish the fire, if necessary.  Make sure you take all precautions necessary to ensure everyone’s safety.

Serve immediately with ice cream or whipped cream

Serves 6

Rib Eye Steaks with Red Wine and Bleu Cheese

This is from our good friends at ChefsUSA.  It’s easy and fast.  And it tastes great, too!


4   8 ounce rib-eye steaks (each about 1 inch thick)

1 tablespoon canola oil or butter

3 tablespoons, plus one tablespoon, unsalted butter

¼ cup (approximately) red wine

¼ cup crumbled bleu cheese (bleu, gorgonzola, etc)

Salt and pepper

  1. Place steaks in shallow dish. Sprinkle with salt and pepper, and let stand at room temperature for 30 minutes.
  2. Heat the skillet over a medium-high heat, and add the oil or butter, then the steaks. Sauté/sear the steaks until cooked to desired doneness, about 3-4 minutes per side for medium-rare. Transfer steaks to plates; tent loosely with foil to keep warm.
  3. With the pan on high heat, deglaze with the 2 tablespoons of the red wine.  When the browned bits are scraped from the pan, add the remaining wine, and reduce the heat to medium.
  4. Add the bleu cheese.  When the sauce has thickened, season sauce to taste with salt and pepper.
  5. Spoon the sauce over the steaks and serve.

Makes 4 servings