Tahini Date Caramel

Bananas with Broiled Tahini-Date Caramel on Butter Toasted Oats with Coconut Cream

Bananas with Broiled Tahini-Date Caramel on Butter Toasted Oats with Coconut Cream

I have an acquaintance from college who ended up, after college, moving into a house about 100 yards from the house I grew up in.  She moved into the notorious “banana tree house” that all of us neighbors secretly wanted to tear down because of the wildly overgrown banana forest in the front yard.  Anarchistic and unkempt looking, it didn’t jive with the otherwise clean cut Santa Monica gardens on the block.  20 years later, and a spectacular house remodel later, the lot now contains a massive craftsman, multi-leved house . . . . and an only slightly neatened banana thicket.
I’ve been curious as to whether the tree produces any edible fruit (didn’t look like it), and last week as I was biking to work I saw her in the front yard and she gave me a banana. A very green and closed up banana.  I put it in a brown paper bag inside a dark cupboard and hoped for the best.  A week later, still barely peel-able.  Then I got an idea.  In Thai cuisine you often see on menus “green” papaya and mango salads that utilize very underripe fruit.  So I surgically removed the banana fruit from it’s peel and decided I’d broil it with some caramel sauce on top.  I got the caramel sauce idea from one of my favorite all-time cooking sites Use Real Butter.  Jen lives and cooks full throttle and I love her style.  Plus she’s a bonkers awesome photographer.  Go check her out.  Anyhow, she made Tahini Date Caramels with Sea Salt that I believe was adapted if not wholly taken from the Kitchn.  The recipe appealed to me because of the absence of sugar, even though we all know dates are relatively high in natural sugars.  Still, if you’re gonna have sugar, have it with some good vitamins and antioxidants and straight from the earth, rather than processed!
So, for this Fiesta Friday I bring you a nice shallow bowl of butter toasted oats in coconut cream, with broiled tahini-date caramel banana lattice.  I stuck an egg in the middle just for fun.  And some sprouted toasted raw buckwheaties.  It. Is. Delicious.
Here’s the Recipe:
I recipe Tahini Date Caramel   . . . . thinned out with 1/4 cup coconut cream and 1/4 cup water
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Creamy Tahini
Dates
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Medjools
Coconut Cream
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Coconut Cream
The Caramel
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Sauce (Ain’t much leftover!)
Next, cook up some oatmeal by taking 1 cup of steel cut oats and toasting them in melted butter for about a minute or two.  Then proceed to cook oatmeal as normal; 1 parts oatmeal to 2-3 parts water depending upon your type of oats/directions.
Spread out oats in a bowl and create a pocket in the middle into which you crack 1 egg.
Slice 1 banana lengthwise into 4 pieces and place in lattice design across oats and egg.
Brush 2-4 Tbsp sauce over banana slices.
Pour in a little almond milk or milk if you like, or cream, and broil for 5 minutes or until sauce starts to brown, but before it burns of course.
Serve up!
Finished Dish with Buckwheaties
Finished Dish with Buckwheaties

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Whole Steamed Fish With Good Luck Flavors

Whole Steamed Fish With Good Luck Flavors

Whole Steamed Fish With Good Luck Flavors

It’s Fiesta Friday again.  Last week, actually on Friday, I made a whole steamed fish in honor of Chinese New Year. Although it was somewhat of a challenge to navigate amongst the bones, the tactile exercise does make you feel like you’re really eating with your senses!

Worth the Work

Worth the Work

My Husband did a better job with his fish:

Bravo!

Bravo!

Here is the Recipe:

2 whole branzino fish (2-3 lbs total), gutted with head and tail on, but not boned!

Branzino

Branzino

1 inch ginger, peeled and grated with a microplane.  Alternatively, you can dice with a knife.

1/4 scallions, chopped

1/4 cup sliced radishes (you can use red radish or daikon radish)

4 cloves garlic, smashed with the back of a knife and chopped

1/4 cup cilantro.  You can just yank off mostly leaves with your hands.  No need to chop, you don’t want to bruise the cilantro.

2 Tbsp rice vinegar

1/2 green jalapeno, membrane and seeds removed, chopped

2 Tbsp soy sauce, Braggs Aminos or Coconut Aminos

1 Tsp fish sauce

2 Tbsp coconut oil

1/2 cup coconut milk

Directions:

Score the skin on the fish.  Place some ginger, scallions inside the cavity and the rest, along with the garlic and jalapeno, on the skin.  Put fish in a steamer lined with a leaf or two of cabbage.  Steam for 10 minutes or until the fish is fully cooked.

Gently heat coconut oil and divide among two shallow bowls.  Place fish on top of milk.

Place cilantro and radish on top of fish.  Pour soy sauce (or aminos) over fish, followed by vinegar, fish sauce, then sizzling hot coconut oil.  Dig in!!!