Bananas Foster

1/2 cup (1/2 stick) butter

1 cup brown sugar

1/2 teaspoon cinnamon

1/4 cup banana liqueur

4 bananas cut in half lengthwise, then halved

1/4 cup dark rum (Ten Cane, if you can find it)

Combine the butter, sugar, and cinnamon in a flambé pan or skillet. Place the pan over low heat either on an alcohol burner or on top of the stove, and cook, stirring, until the sugar dissolves. Stir in the banana liqueur, and then place the bananas in the pan. When the banana sections soften and begin to brown, carefully add the rum. Continue to cook the sauce until the rum is hot, and then tip the pan slightly to ignite the rum. When the flames subside, lift the bananas out of the pan and place four pieces over each portion of ice cream. Generously spoon warm sauce over the top of the ice cream and serve immediately.

Praline Pudding Cake

3/4 cup dark brown sugar, packed

 1 1/4 cups plus 1 tablespoon all-purpose flour, divided

 3/4 cup granulated sugar

 1/3 cup chopped pecans

 1 tablespoon baking powder

 1/4 teaspoon salt

 1/2 cup milk

 2 tablespoons butter or margarine, melted ( gonna use butter)

 1 1/2 teaspoons vanilla extract

 1 3/4 cups boiling water

 2 cups whipped topping

 Chopped pecans for topping

 Combine brown sugar and the 1 tablespoon flour in a small bowl. In another larger bowl, Add 1 1/4 cups flour leveled with a knife. Combine with granulated sugar, the 1/3 cup pecans, baking powder and salt in a medium bowl; make a well in center of mixture.

 Combine milk, butter and vanilla extract in a bowl; add to flour mixture. Stir just until moist.

 Spread batter into an 8-inch square baking pan; sprinkle with brown sugar mixture. Pour boiling water over batter (do not stir). Bake for 35 minutes or until pudding is bubbly and cake springs back lightly in center.

 Serve warm with whipped topping. Garnish with pecans.

CWP's Country Captain

This is a new recipe that was just recently tested and proven by my Friend and Foodie, Jim Linton. Thanks for the Habanero addition!

3/4 cup all-purpose flour

1/2 tablespoon paprika

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

2 pounds boneless chicken thighs

2 tablespoons vegetable oil

2 tablespoons unsalted butter

1 cup chopped sweet onions

1 cup chopped green bell peppers

1/2 cup chopped celery

1 bay leaf

1/2 tablespoon curry powder

1/4 teaspoon dried ground thyme

1/8 teaspoon crushed red pepper

1/2 tablespoon minced garlic

2- 12 oz  jars of roasted red peppers with liquid rough chopped

1 tablespoon tomato paste
1 habanero pepper, seeded, ribbed and chopped

1/2 cup chicken stock

1/2 tablespoon dark brown sugar

1/2 cup chopped dried apricots

Cooked long-grain white rice, as accompaniment

4 ounces toasted slivered almonds, for garnish

In a large shallow dish, combine the flour, paprika, 1/2 teaspoon of the salt, and the black pepper and stir to blend. Dredge the chicken pieces in the flour mixture to coat on all sides, shaking to remove any excess.

In a Dutch oven, heat the vegetable oil and 1 tablespoon of the butter over medium-high heat. Cook the chicken in batches until lightly browned, 3 to 4 minutes per side. Drain on paper towels.

Melt the remaining 1 tablespoon butter in the pan. Add the onions, bell peppers, celery, bay leaf, curry powder, thyme, crushed red pepper and tomato paste. Cook stirring, until the vegetables are soft, about 5 minutes. Add the garlic,habanero and cook, stirring, until fragrant, about 30 seconds. Add the roasted red peppers and their liquid, the chicken broth, sugar, and remaining 1/2 teaspoon salt. Stir to blend and reduce the heat to medium. Add the chicken and cook, stirring occasionally, until the meat is tender, about 30 minutes. Add the apricots and cook for 15 minutes longer.

Remove from the heat and adjust the seasoning, to taste. Serve hot over the white rice. Garnish with the almonds and serve.

Easy pulled pork in a crock

1 (3 pound) pork shoulder

4 cups water, or as needed

8 cups white vinegar, or as needed

1/4 cup kosher salt

1 large onion, cut into wedges

1 tablespoon ground cumin

1 tablespoon ground mustard

1 tablespoon chili powder

1/2 cup brown sugar

1. Place the pork shoulder into the ceramic crock of a slow cooker. Pour enough water and white vinegar into the slow cooker to assure the pork is completely covered, maintaining a 2-to-1 ratio of vinegar to water. Add the salt. Put the ceramic crock in the refrigerator and allow the pork to marinate at least 12 hours and up to 24 hours.
2. Drain enough of the liquid from the ceramic crock until about 1/2-inch of pork is left exposed. Add the onion to the remaining liquid. Season the exposed surface of the pork with the mixture of cumin, mustard, chili powder, and brown sugar. Place the bowl into the base of the slow cooker and cook on High until the pork is tender and falls apart easily, 8 to 10 hours.
3. Carefully remove the pork to a cutting board; shred the meat into strands using a pair of forks. Remove and discard any excess fat. You can also place this on foil and set on the grill before your guest arrive!! What do they know! : )

Candied Bacon

1/2 cup firmly-packed brown sugar

1 tablespoon honey mustard

1 tablespoon red pepper jelly

1 pound thick-cut apple smoked bacon

In a small bowl mix together the mustard and jelly. Slowly stir in sugar.

In a large frying pan over medium-high heat, slowly cook bacon until bacon is lightly browned on edges but still flexible, turning over once, approximately 5 to 6 minutes total per batch (you'll probably have to do this in batches); drain the fat each time.

I save all the bacon drippings for later use, Remove cooked bacon from the frying pan and place onto paper towels to soak up excess fat.

After draining fat from the frying pan, reduce heat to low and place all the cooked bacon back into frying pan. Drizzle brown sugar mixture over bacon, tossing with tongs or a fork to coat.

Sugar melts very slowly and burns easily; remove and return to heat if necessary after sugar begins to caramelize. I like to cook slowly for at least three minutes to make sure bacon is cooked to a better firmness Remove from heat and transfer onto a wire rack or a serving platter.

Be sure not to leave any two touching together while cooling or they become one.