Chef Joe Bonanno is back with a tempting grilled dessert to cap off your July 4 cookout.

Welcome back to My Firehouse Kitchen and a Happy Fourth of July to all!

I have another great grill recipe from my second book the Firehouse Grilling Cookbook.

After my first book, the Healthy Firehouse Cookbook, my editor suggested a grilling book, knowing that a firefighter might know a little something not only about putting out fires but how to start one!

I’m old fashioned and lean towards the traditional charcoal type grill but if you prefer gas, I’ve included the use of gas as well. I suggest using a “smoke box” with gas, a small metal box (or tin foil) with some soaked wood chips (apple, cherry, hickory) placed over the burners. This will impart a delicious smoky flavor that you might not get with clean burning gas.

This month’s recipe shows you can even make a terrific dessert on the grill. It’s easy to make but pay attention to how you make the foil packet so it doesn’t leak and is easy to open.

I included a grill safety chapter in my book but the main bit of advice: Be careful, I’ve been to quite a few barbecues gone wrong that resulted in burns or the collapse of a rusty old grill. Check your grill for safety, fire it up and get grilling!

 FDNY Bananas Foster

• 3/4 cup packed light brown sugar
• 3/4 cup Kahlua or other coffee flavored liqueur
• 12 tablespoons (1 1/2 sticks cut up) unsalted butter
• 6 ripe bananas, peeled and cut into ½-inch thick rounds
• Ground cinnamon to taste
• Vanilla ice cream or frozen yogurt

1. Build a charcoal fire in an outdoor grill and let burn until the coals are ash white. Let the fire burn down to medium-hot (you should be able to hold your hand at grate level for about 3 seconds). In a gas grill, preheat to medium.
2. Tear off six 12-inch squares of aluminum foil. Fold in half, on sides, fold over 1/4 inch, then fold again and crimp, making a pouch. Open pouch, add 2 tablespoons brown sugar, 2 tablespoons Kahlua, 2 tablespoons butter and the banana slices from one whole banana. Sprinkle with cinnamon. Fold over top similar to sides. Be sure to crimp the top and sides to form a sealed packet. (Packets can be prepared up to an hour ahead and kept refrigerated.)
3. Grill the packets with the folded side down, until the sugar, Kahlua and butter are boiling, about 5-7 minutes. Put cold ice cream in bowls, open hot packets (use gloves), pour onto ice cream or frozen yogurt and serve immediately.

For more of Chef Joe’s recipes, go to chefbonanno.com.

Joe Bonanno | Bananas Foster | July 4 | Cookout | Grilling | Food | Recipe | My Firehouse Kitchen | TB Reporter

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