Chef Matt’s Tenjaku Bananas Foster
After Tenjaku Whisky – food is life, and throughout his indelible 20-year culinary career, Chef Matt knows how exquisite, well-prepared meals create a sense of joy and deep satisfaction.
Matthew Stockard was on his way to becoming Chef Matt when he opened his first restaurant at age 21. Cooking in a restaurant requires demanding, physical work and long hours on your feet. As an executive chef, the restaurant is your life. From the moment you start your 18 or 20 hour day, you pour everything into the business. This is how it must be to learn, refine, and keep your customers reveling in the experience you create.
Chef Matt’s passion and diverse knowledge as an executive chef led to him overseeing international, multimillion-dollar restaurants for one of the world’s largest luxury hotel chains. Japanese sushi restaurants, Teppanyaki restaurants, Italian, and even Las Vegas-style buffets were all part of his extensive culinary repertoire.
He has put his experience to good use here, reimagining the classic Bananas Foster with a Tenjaku Pure Malt Whisky sauce. Try and enjoy!
Ingredients:
- 2 tablespoons butter
- 2/3 cup dark brown sugar
- 1/4 cup Tenjaku Pure Malt Whisky
- 1 1/2 teaspoons vanilla extract
- 1/2 teaspoon ground cinnamon
- 3 bananas, peeled and sliced lengthwise and crosswise
- vanilla ice cream
Directions:
In a large, deep skillet over medium heat, melt butter. Stir in sugar, vanilla and cinnamon. When mixture begins to bubble, place bananas in pan, add whisky and set on fire (flambé). Cook until bananas are hot, 1-2 minutes. Service at once over vanilla ice cream and garnish with mint.
