GRILLED BANANAS WITH ICE CREAM AND RUM-CHOCOLATE SAUCE
1/2 STICK (1/4 CUP) UNSALTED BUTTER, MELTED
On a hot grill:
Peel bananas and halve lengthwise. Stir melted butter and sugar together, add bananas, tossing gently to coat. Transfer bananas with a wide spatula to grill. Cook till browned and cooked through (2 minutes). Serve bananas like a banana split with whipped cream.
RUM CHOCOLATE SAUCE:
1 CUP CHOCOLATE ICE CREAM TOPPING
2 OZ. MEYER’S DARK RUM
Add rum to chocolate ice cream topping. Heat for five minutes then let cool. Serve on top of grilled bananas.
CAST IRON SKILLET STEAMERS
36 STEAMERS, CLEANED
1 CUP COCONUT MILK
1/2 CUP CLAM JUICE
1/4 CUP FRESH LIME JUICE
1 TEASPOON MINCED FRESH GINGER
1/4 CUP CHOPPED CILANTRO
2 TEASPOONS RED PEPPER FLAKES
Prepare a wood or charcoal fire and let it burn down to embers. Place a cast iron skillet on the grill and allow it to heat up to almost smoking. In a large mixing bowl, combine all ingredients except for steamers, and mix well. Season to taste with salt and freshly ground pepper. Pour this mixture into the heated cast iron skillet and let it reduce by half. Add steamers and cook until all steamers are open, approximately 2 to 3 minutes. Discard any steamers that do not open.
FIERY BAKED BEANS
1/2 CUP CHOPPED ONION
1 TABLESPOON DIJON MUSTARD
1 TABLESPOON PLUS 1 TEASPOON CANNED CHIPOTLE CHILE PEPPERS, IN ADOBO SAUCE, FINELY CHOPPED
2 16-OUNCE CANS NO-SALT ADDED NAVY BEANS, DREAINED
1 CUP KETCHUP
1 TEASPOON GROUND CINNAMON
SALT AND PEPPER TO TASTE
Preheat oven to 350 degrees. In a large bowl, combine all ingredients. Coat a 7-by-11 inch shallow baking dish with cooking spray. Add bean mixture and bake for 45 minutes.
CEDAR PLANK-GRILLED SALMON WITH GARLIC, LEMON AND DILL
1 WHOLE FILET OF SALMON, ABOUT 3 POUNDS, SKIN ON, SCORE THE FILET INTO SERVING PIECES UP TO BUT NOT THROUGH THE SKIN
6 TABLESPOONS EXTRA-VIRGIN OLIVE OIL
4 LARGE GARLIC CLOVES, MINCED
1/4 CUP MINCED FRESH DILL
2 TEASPOONS SALT
1 TEASPOON GROUND BLACK PEPPER
1 TEASPOON LEMON ZEST, PLUS LEMON WEDGES FOR SERVING
Soak an untreated cedar plank (or planks) large enough to hold a side of salmon (5 to 7 inches wide and 16 to 20 inches long) in water, weighting it down with something heavy like a brick, so it stays submerged 30 minutes to 24 hours.
When ready to grill, either build a charcoal fire in half the grill or turn grill burners on high for 10 minutes. Meanwhile, mix oil, garlic, dill, salt, pepper, and lemon zest: rub over salmon and into scored areas to coat.
Place soaked cedar plank on hot grill grate, close lid and watch until wood starts to smoke, about 5 minutes. Transfer salmon to hot plank, move salmon off direct charcoal heat or turn burners to low, and cook covered until salmon is just opaque throughout (130 degrees on a meat thermometer inserted in the thickest section) 20 to 25 minutes or longer, depending on the thickness and grill temperature.
Let sit 5 minutes, serve with lemon wedges.