Northeast LA Supper Club

Caramelized Honey-Banana Ice Cream


Makes 1 1/2 – 2 quarts of ice cream.

4 ripe bananas, sliced in 1 inch chunks
1 1/4 cup honey
1 tablespoon butter
1/4 cup brown sugar
1 teaspoon cinnamon
You can also add a teaspoon of cardamom or ginger or both to make the flavor more exotique.

2 cups whole milk
1 cups heavy cream
1/2 cup white sugar
4 egg yolks
1/4 teaspoon salt
2 teaspoons vanilla

– Preheat oven to 400 degrees.
– In a baking dish, combine bananas, honey, butter, sugar, and spices.
– Bake for 30-40 minutes, taking them out once or twice to give a good stir. Cook until the bananas are bubbling and have caramelized.
– Let bananas cool.
– Whisk together 3/4 cups honey and 2 tablespoons sugar with milk.
– Bring to a boil over medium heat, letting the milk heat up slowly.
– Reduce heat and simmer for 15-30 minutes, stirring regularly.
– The mixture should thicken and turn a caramel color.
– There are two things to watch for: don’t let the mixture boil over and don’t take it off too soon. It took me a while to get it to become caramel-like, but it does happen!
– Remove caramel from heat and whisk in 1 cup of milk.
– In another bowl, whisk eggs and salt.
– Take 1/4 of the caramel mixture and add to eggs to temper them – so they don’t scramble.
– Then pour the egg mixture slowly back into the pan of caramel and cook for five minutes to thicken.
– In a blender, blend remaining cup of milk and bananas.
– If you’d like chunky banana ice cream, set 1/4 of the caramelized banana mixture aside.
– Add caramel mixture to blender until everything is smooth.
– Stir in vanilla.
– Chill this mixture for at least four hours. To speed up the process you can pour mixture into a bowl and set it inside another bowl filled with ice and water – an ice bath.
– Once mixture is chilled, put it in an ice cream maker – use as directed.
– Usually after about 20-30 minutes, the ice cream will be well aerated and the consistency of soft-serve.
– Pour ice cream into air-tight container.
– If you want chunky monkey, this is the time to add the remaining caramelized bananas into the ice cream mixture.
– Freeze.
– This is great to make the day before you plan to serve.
– Delicious served with caramel sauce and coconut cake.

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Puesta del Sol Rosa Mojitos


Or…Grapefruit-Strawberry Mojitos with Ginger, Basil and Jalapeño

Makes 8 servings

8 large grapefruit
2 pints strawberries
6 large basil leaves
1/2 cup ginger simple syrup (recipe below)
1/2 cup mint, coarsely chopped
1 jalapeño
8 shots of gin
16 tablespoons club soda

– Juice 7 grapefruit into pitcher.
– Core strawberries and blend in blender with basil and 1/2 cup water.
– Add strawberry-basil juice to grapefruit.
– Add ginger simple syrup.
– Add water. This part is always different for me, depending on how concentrated my juice is. Usually it’s somewhere between 4-8 cups of water. I just add slowly and keep tasting to make sure it’s not too watery. If you do end up getting too watery, just squeeze another grapefruit or two into the mixture.
– Add sugar. Again, this varies depending on how sweet you like your juice. The ginger simple syrup will have added some sweetness. And, remember, you’ll be creating a muddle with even more sugar.
– Chill juice in refrigerator. You can make juice up to a day ahead.

When making mojitos:
– Segment remaining grapefruit, making sure to keep out the pith.
– In a bowl, muddle grapefruit segments, mint and 16 tablespoons sugar.
– Fill a shaker with ice.
– Add two shots gin or silver rum (I like gin better).
– Scoop 2/8 of the muddle mixture into the shaker.
– Add 2 cups of the grapefruit-strawberry juice.
– Shake.
– Pour into a glass, filling it just over 3/4 full.
– Top off with club soda.
– Float a slice of jalapeño on top, being careful to remove seeds and pith. If you want it hotter, go ahead and leave seeds in, but it can overpower the drink. Just a small slice adds a hint of heat.

Ginger Simple Syrup
2 oz ginger, sliced
1 cup sugar
1 1/2 cup water

Combine ginger, sugar and water in a medium saucepan over medium heat. Let simmer for 30 to 40 minutes until the concoction becomes syrupy and infused with ginger. Remove from heat. You can pull out the slices of ginger (I usually just leave them in) and then refrigerate until needed. Simple syrup usually lasts at least two weeks.

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Achiote-Grilled Halibut


2 lbs fresh halibut steaks, 1 inch thick

For Marinade:
¼ cup achiote paste
2 cups sour orange juice
1 tsp garlic, chopped
1 Tbsp. olive oil
1 Tbsp. sugar
1 pinch ground cumin
1 pinch oregano
salt and pepper to taste

• Combine all marinade ingredients in a large Ziploc bag or baking dish
• Soak the halibut over night, or at least three hours
• Grill halibut over medium flame for 10 minutes on each side or until opaque

Serve with Mashed Plantains and Red Onion Escabeche

Serves 8

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Savory Avocado Sorbet with Chipotle Grilled Corn


Ingredients for Sorbet:
1 large avocado
1/4 c freshly squeezed lime juice
1/2 bunch cilantro, stemmed
1/2 serrano chile, seeded
1/2 c freshly squeezed grapefruit juice
11/2 tsp sea salt
4 – 6 green olives

• In a blender or food processor, puree ingredients until smooth and creamy.
• Empty contents into an ice-cream maker and stir until frozen.
• Alternately, pour mixture into a large pyrex dish and freeze, stirring occasionally, until frozen.

Ingredients for Chipotle Grilled Corn:
3 ears of organic white corn
1 can chipotle chiles in adobado

• Remove husks and silk
• Brush a generous amount of adobado on each ear
• Grill on medium heat for 10 minutes, turning frequently
• Shave the corn off every cob

To serve:

Place one large scoop of avocado sorbet on a small plate and sprinkle with corn
Garnish with cilantro

Serves 5 – 6

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Spicy Pork Ribs


• Make a mixture or oregano and red crushed peppers in a bowl.
• Add a little hot water just to mix.
• Rub mixture on the both sides of ribs.
• Salt both sides
• Wrap ribs in foil (twice).
• Roast in the oven at 400 degrees for 2 hours.

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Sweet and Smokey Heirloom Tomato Margarita


Sweet and Smokey Heirloom Tomato Margarita

We served this at our very first Comadres supper. The following recipe is for 8 drinks.

8-10 heirloom tomatoes
1/4 cup lime juice
8 sprigs of cilantro
8 lime wedges
1 cup of tequila (we used Two Fingers)
1 nectarine or peach
smokey salt for the rims (you can find smoked salt at Whole Foods, Surfas, Nicole’s in South Pasadena or here)

• Core tomatoes and blend them in blender.
• Press the blended mixture through a sieve or mesh strainer to extract the juice. You may have to do this a few times to get rid of all the pulp. Save the pulp for something else, like sauce, salsa or soup stock. It’s too good to just throw away!
• Pour juice into pitcher.
• Add lime juice and sugar to taste. Start with about 1/4 cup of sugar and add as necessary to balance the acidity of the tomatoes.
• This mixture can be made and chilled up to a day ahead of time.

When it’s cocktail time:
• Add 1 cup of tequila to tomato juice. You can add more depending on your taste.
• Rub glass rims with nectarine or peach wedge and then line with smokey salt.
• In the bottom of each glass, muddle lime wedge, 1 sprig of cilantro, pinch of salt and sugar.
• Add ice cubes and juice.
• Serve and enjoy!

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