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{August 24, 2008}   Chili Fried Bananas
see how they get those yummy caramelized bits? If you don't let them brown enough you'll cheat yourself out of yummy... but if you overbrown it well, who wants burnt bananas? (and for the record these could have browned a bit more but I was starving and hubby got first dibs since he had to dash so my patience was shot...hence the beautimous picture in pan)

see how they get those yummy caramelized bits? If you do not let them brown enough you will cheat yourself out of yummy... but if you overbrown it well, who wants burnt bananas? (and for the record these could have browned a bit more but I was starving and hubby got first dibs since he had to dash so my patience was shot...hence the beautimous picture in pan)

These are soooo good, we’ve even made them in past on the grill. I love them, Hubs loves them–plus the Pops was intending to be here and loves spicy food in general, as does Little Hawk so I figured they’d probably enjoy them (though with Dad and Hubs gone and with Hubs and I eating some at lunchtime when he was dropping off the car, I never quite got around to making them that night and hence they didn’t actually try them… but Little Hawk was very interested so I’ll probably make them for him soon-ish depending when I see him again.) or that they’d at least appreciate how we could–and yeah they’re too spicy for the kids (but we don’t have to share everything we like with the kids to be good parents, we already cut out a lot of mains not to have to make double dinners all the time, so sides are fair game people) but the oldest has said “they’re really good, Mama, even if they are a little too spicy for me.” So see try them, even the 5 yo likes them. Painlessly simple too, not really a recipe even…

Step one: make chili oil (yeah you could probably buy it, so if you have one you really like on hand don’t bother with making it, but really I like making a fresh batch for this each time). The easiest way is Giada’s, gently heat some red pepper flakes in your olive oil. I make a much smaller batch, and use a higher ratio of pepper to oil (because I’m not gonna fridge it so it won’t be stilling around perking itself up; 1/4 c to 1 tsp btw) so this could easily be made more child/mild palate friendly–maybe even with her amts–but we like it spicy and it’s not a big part of the meal so they don’t miss out that much. But there are tons of ways, many many that are good—however, for this I really like hers because it’s quick so you can make it fresh and still get this done quickly.

the pic may not be good enough to show what I wanted it too, but if you pop this in a nice preheated pan... as soon as the edges start to look somewhat translucent you can flip them...

the pic may not be good enough to show what I wanted it too, but if you pop this in a nice preheated pan... as soon as the edges start to look somewhat translucent you can flip them...

Chili Fried Bananas
chili oil
banana(s)

Slice your bananas and deep fry, pan fry on each side, or coat well with the chili oil and put in a foil pouch on the grill (or probably even in a high temp oven). Get them a little golden/caramelized and it is a beautiful sweet spicy foil. While freshly out of the oil you can sprinkle them with a tiny bit of salt if needed, really all depends on the ripeness of the banana and degree of contrast if it really needs it or not–ie, to taste. And before you think I’m a crazywoman eating these straight out of the oil so I can season them in time, the trick is to make one or two before the rest to taste for seasoning (you know, kind like how you can test for meatball/meatloaf seasoning).

[Note to self and spouse: We totally need to make these more often!]

Note to the Pops: maybe you should make these for you and L as it may be a while before I will have another chance.

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