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Banana Beauty Ketchup


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#1 masschilehead

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Posted 01 October 2011 - 02:55 PM

I found this cookbook while waiting in the terminal leaving Bermuda bound for Boston. There are some amazing recipes in this book, I wanted to share one with you, as this book is probably very hard to find outside of Bermuda.

*1 C. water
*1 C. apple cider vinegar
*1/3 C. molasses
*1/4 C. honey
*3 ripe bananas, mashed
*1/4 C. tomato paste
*1 medium Bermuda or other sweet onion, minced
*2-3 cloves garlic, minced
*1-2 hot chiles (habanero, scotch bonnet, whatever!) stemmed, seeded
*1/3 C. raisins
*1 tsp. salt
*1 tsp. cinnamon
*1/4 tsp. allspice
*1/4 tsp. nutmeg
*1/8 tsp. ground cloves
*6-8 turns on the peppermill
*1/4 C. dark rum (I prefer Gosling's Black Seal)

Heat the water, vinegar, molasses, honey, bananas and tomato paste, stirring until blended. Add onion, garlic, chiles, raisins and simmer for 5 minutes. Add spices and rum and simmer for another 20 minutes until syrupy. Puree in FP or blender.
"The only reason people get lost in thought is because it's unfamiliar territory."
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#1A Hot Chili Man

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#2 texas blues

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Posted 01 October 2011 - 03:27 PM

Banana ketchup? That's just crazy talk. Then again, I must be too since I'm trying to come up with a clone of Heinz 57 steak sauce. Funny, I don't use it on steak as I rarely eat beef but holy mother of James Brown it rocks on fish taco's!

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#3 RouteBound

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Posted 01 October 2011 - 06:21 PM

Sounds very good.
I was asking my wife if i should dump some baby banana food in my sauce i made today

#4 The Hot Pepper

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Posted 01 October 2011 - 07:03 PM

*1/4 C. dark rum (I prefer Gosling's Black Seal)

Drinking this right now ;)
Dark and Stormy baby!

Didn't know Bermuda had this recipe. Seems really sweet and lots of spices. Tomato paste huh? Cool. Even though banana ketcup was conceived because of a lack of tomato ketchup. But everything evolves.

D3.... If you have never tried it "dry" you should. It will be interesting to see how you like it better.


#5 masschilehead

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Posted 01 October 2011 - 07:07 PM

Drinking this right now ;)
Dark and Stormy baby!

Didn't know Bermuda had this recipe. Seems really sweet and lots of spices. Tomato paste huh? Cool. Even though banana ketcup was conceived because of a lack of tomato ketchup. But everything evolves.

Ah, the consummate Bermudian drink, the Dark 'n Stormy. Using Gosling's I hope? I've got another one from this book for Hot Mango Ketchup as well that I will post soon.
"The only reason people get lost in thought is because it's unfamiliar territory."
-unknown

#6 masschilehead

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Posted 01 October 2011 - 07:07 PM

Ah, the consummate Bermudian drink, the Dark 'n Stormy. Using Gosling's I hope? I've got another one from this book for Hot Mango Ketchup as well that I will post soon.

Well, the rum swizzle is really the consummate Bermudian drink I suppose
"The only reason people get lost in thought is because it's unfamiliar territory."
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#7 The Hot Pepper

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Posted 01 October 2011 - 07:08 PM

Gosling's, of course. Ginger People Ginger Beer with real ginger that settles at the bottom.

D3.... If you have never tried it "dry" you should. It will be interesting to see how you like it better.


#8 PIC 1

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Posted 02 October 2011 - 07:13 AM

I found this cookbook while waiting in the terminal leaving Bermuda bound for Boston. There are some amazing recipes in this book, I wanted to share one with you, as this book is probably very hard to find outside of Bermuda.

*1 C. water
*1 C. apple cider vinegar
*1/3 C. molasses
*1/4 C. honey
*3 ripe bananas, mashed
*1/4 C. tomato paste
*1 medium Bermuda or other sweet onion, minced
*2-3 cloves garlic, minced
*1-2 hot chiles (habanero, scotch bonnet, whatever!) stemmed, seeded
*1/3 C. raisins
*1 tsp. salt
*1 tsp. cinnamon
*1/4 tsp. allspice
*1/4 tsp. nutmeg
*1/8 tsp. ground cloves
*6-8 turns on the peppermill
*1/4 C. dark rum (I prefer Gosling's Black Seal)

Heat the water, vinegar, molasses, honey, bananas and tomato paste, stirring until blended. Add onion, garlic, chiles, raisins and simmer for 5 minutes. Add spices and rum and simmer for another 20 minutes until syrupy. Puree in FP or blender.



That's a good one...

We had a "Jamaican" party at the house this summer and my version is quite similar except I roast "plaintains" , that really brings out a nutty flavor and I use "Blackstrap" rum...

#9 aussie280

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Posted 06 October 2011 - 04:32 PM

What's the cookbook called / author, in case others come across it

#10 masschilehead

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Posted 07 October 2011 - 05:28 PM

What's the cookbook called / author, in case others come across it


Spirit of Bermuda by Edward Bottone - got mine in the airport terminal in Bermuda. All the recipes include Gosling's Black Seal Rum
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#11 The Hot Pepper

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Posted 07 October 2011 - 05:28 PM

Gosling's Black Seal Rum

Drinking it as we speak ;)

D3.... If you have never tried it "dry" you should. It will be interesting to see how you like it better.


#12 aussie280

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Posted 13 October 2011 - 06:19 AM

Thanks for the book details I'll chase this down as it seems interesting..

#13 XLNT

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Posted 13 October 2011 - 08:25 AM

Hey Texas Blues-

Heinz 57 steak sauce on Fish Tacos? Thats a new one on me.

I make a peper ranch dressing, (Ranch Dressing, chopped pepper of you choice and Cilantro) Mix together and place in the refrigerator for a couple of hours to let the flavors meld.

Martin
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#14 texas blues

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Posted 13 October 2011 - 10:35 AM

Hey Texas Blues-

Heinz 57 steak sauce on Fish Tacos? Thats a new one on me.

I make a peper ranch dressing, (Ranch Dressing, chopped pepper of you choice and Cilantro) Mix together and place in the refrigerator for a couple of hours to let the flavors meld.

Martin


I can't count all the types of sauces I've made for fish tacos. Crema Fresca makes a great base to add garlic, shallots, capers and/or green olives, cilantro, cayenne, even super hot powders such as trinidad scorpion. Ingredients change all the time depending on my mood. The 57 idea came from a dish I used to make in Alaska with baked scallops. I'd whip butter and mix in garlic, shallots, white wine and 57. Breaded scallops in a baking dish and finished with a big dollop of the 57 butter was incredible.

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#15 XLNT

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Posted 13 October 2011 - 03:05 PM

I can't count all the types of sauces I've made for fish tacos. Crema Fresca makes a great base to add garlic, shallots, capers and/or green olives, cilantro, cayenne, even super hot powders such as trinidad scorpion. Ingredients change all the time depending on my mood. The 57 idea came from a dish I used to make in Alaska with baked scallops. I'd whip butter and mix in garlic, shallots, white wine and 57. Breaded scallops in a baking dish and finished with a big dollop of the 57 butter was incredible.


I just never have been a big fan of Heinz 57- or A1 for that matter, but "a big dollop of the 57 butter" has got me epicuriously intrigued. I guess I need to try that.

As for sauces I would love to find a clone recipe of the Peter Lugers Steak House Sauce.

Edited by XLNT, 13 October 2011 - 04:25 PM.

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#16 texas blues

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Posted 13 October 2011 - 04:14 PM

Never been to NYC so haven't had the opportunity to eat at Peter Luger's. If I ever get to NYC though, the first, second, and third places will all be Shake Shack!

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#17 danicapepper

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Posted 25 November 2011 - 08:36 AM

HOOOOOOOOOOOT! this is a totally rocking forum!

#18 Lando

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Posted 25 November 2011 - 02:07 PM

I made this today it is delicious thanks for sharing this recipe :dance: :dance: :dance:
can buy this book online I found it here Spirit of Bermuda

Edited by Lando, 25 November 2011 - 02:16 PM.





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