Not to much happened this week, so I was able to let my imagination run wild with ideas of what to cook for my blog. I was planning another elaborate reinvention of a common dish. After epically failing however, I had another eye opening moment. For the past few weeks I have been making some rather unique recipes that still may be for some a little tough to do. The whole idea of the show is to tackle situations and scenarios that all us face as Common Chefs. Sometimes I feel that we may stray away from our path during the show and sometimes while blogging.
Last week I tackled the notion of what to do with soup that you don’t want to make into soup. A very common problem that we all face. So this week I want to address what to do when what you planned fails and you are to frustrated to start over. Many times we are all rushed, preoccupied, or just down right tired. I originally wanted to recreate spaghetti and meatballs in a stuffed ravioli, but I made it to complicated and had to many things going on at once. So it was no surprise that I created a orange goop, under cooked pasta, and bunch of crap.
After using some colorful language and making a lot of noise I took a moment to calm down and reflect on my failure. Internationally know chef Dorie Greenspan puts it beautify. She say “A failed dish is a disappointment, definitely. But every time a recipe doesn’t come out quite the way we expected, it’s also an opportunity to learn something. We’ll think back and try to figure out what in the recipe or what we did made the dish turn out this way. Next time, we’ll have a better idea what to do.”
I am sure I will figure out this idea that I have somewhere down the line. But right now I can’t think of anything other then the fact that I am hungry. When you are hungry nothing makes sense. So it’s time to eat. When I am hungry and I need something in a pinch there is nothing faster and simpler then a good old fashioned sandwich.
What other recipe is more common the that of a sandwich. So this week I am going to follow the best advice that I have ever heard when it comes to doing anything. Keep It Simple Stupid, and for me there is nothing more simple and delicious then a true Banana sandwich. Now many people are going to read this and say that I have more stupid in this recipe then simple. That is only because of the uniqueness of my sandwich.
Many of you may be familiar with a banana sandwich, while others of you may only know the monstrosity that is the fried banana and peanut butter sandwich made famous by Elvis Presley. It’s a little know lie that Elvis was a communist, and he had a deep and far reaching plot to turn America away from the true southern style banana sandwich.
All joking aside, I don’t know where the banana sandwich I like comes from. I tried looking up online and I found nothing. The peanut butter and banana sandwich is just the more familiar sandwich out there. Not knowing where this sandwich came from all I can do is think about my family linage and try to come up with my take on a history.
From the few things that my mother told me about when she grew up I knew that egg sandwiches, and tomato sandwiches and all kinds of sandwiches had one ingredient in common. That ingredient was Mayonnaise. Very easily to make and cheap to own Mayonnaise is a staple in all southern cooking. So why would a banana sandwich be any different.
The tangy sourness of good mayonnaise partnered with the sweet creaminess of a nice ripe banana. How could you go wrong wrong with that. The one thing that I would have like to have done is actually make my own mayonnaise for this recipe. Maybe next week. Again you may not be a fan of this while reading on screen, but I promise you if you give it an honest try you will like it. That is unless you don’t like Mayonnaise.
So here is what you need.
2 slices of great bread (I don’t like my bread toasted but to each his own)
2 to 4 tablespoons of Mayonnaise (either Dukes deep south or maybe your own homemade)
1 ripe Banana
Take what ever kind of bread you have chosen, toasted or not and slather two slices with a healthy coating of creamy mayonnaise. After that chose a nice and ripe banana. Once the banana has a nice coating of small brown speckles its at it’s most ripe. During the ripening process, bananas produce a plant hormone called ethylene, which indirectly affects the flavor. Among other things, ethylene stimulates the formation of amylase, an enzyme that breaks down starch into sugar, influencing the taste of bananas. The greener, less ripe bananas contain higher levels of starch and, consequently, have a “starchier” taste. On the other hand, yellow bananas taste sweeter due to higher sugar concentrations. Furthermore, ethylene signals the production of pectinase, an enzyme which breaks down the pectin between the cells of the banana, causing the banana to soften as it ripens.
Peel and d-string your banana and cut in to quarters. I like to lay the bananas to where they spoon each other. Add what ever other topping you like, some people like fluffernutter, others like nuttela, some like cinnamon or sugar. Finally top with your other slice of bread and cut how ever you like and enjoy.
Now once again this may not be the banana sandwich that you are used to or maybe it is. However you like you bananas try something new and remember. Everything makes more sense on a full stomach.
Feed you later.