Eric Arceneaux, the executive chef of the Big Eddy Club, grew up in Lafayette, La. He said he had two career choices — become a chef or work on an oil rig. He chose to cook. Arceneaux, though a classically trained French chef, loves to cook the food he grew up eating. So he added several Cajun dishes to the menu at the private club in Green Island Hills.
Today, he’s demonstrating how make Bananas Foster. It’s a dessert made by Chef Paul Blangé at Brennan’s Restaurant in New Orleans in 1951.
Blangé was told to make a dessert using Latin American ingredients. He made Bananas Foster and named it in honor of Richard Foster, who was the chairman of New Orleans’ crime commission.
It’s now enjoyed around the world.
4 bananas, 1 /4 pound butter, 1 cup brown sugar, 1 /2 teaspoon cinnamon, 1 /4 cup banana liqueur, 1 /4 cup dark rum, 4 scoops of vanilla ice cream
Cut off the ends of the bananas. Remove the peel.
Cut bananas in half. Then slice the bananas lengthwise. You should end up with 16 slices of bananas
Over low heat, melt the butter in shallow pan. When the butter is melted, add the sugar and cinnamon and mix well until the sugar dissolves. Add the banana liqueur and mix well.
Place the bananas in the pan. When the bananas start to soften and brown, add the rum. Continue to cook until the sauce is hot and tip the pan slightly to ignite the rum.
When the flames go out, take the bananas and put four pieces over each scoop of ice cream.
Spoon the sauce over the whole thing. Serve immediately.
Makes four servings.