Tag Archives: Vermont Castings

RECIPE: Tropical Bananas Foster On the Grill

Posted on by

9e44My brother, Joe Warner (left), and I had so much fun testing grilled desserts this past week.

By FAR the best recipe we had — though not the most colorful — was the Bananas Foster with pineapple we made for the FOX 9 morning crew.

Joe’s live TV debut came smack dab in the middle of our BBQ Grill Expo.

We’ve already gotten requests for the recipe, so here it is:

Grilled Tropical Bananas Foster

3 firm bananas

1 thinly sliced fresh pineapple rings

1 cup butter or margarine

1 cup brown sugar

1/2 tsp. cinnamon

2 tsp. rum extract or 2 Tbsp. dark rum

Heat grill to medium high heat. Place butter in a large, grill-safe bowl (we used metal) and heat until melted. Remove.

Meanwhile, grill bananas in their peels about 6 minutes per side, or until brown.

To make glaze, add brown sugar, cinnamon and rum to melted butter.

Peel bananas (careful, they’re steamy!), cut in fourths and add to glaze. Then add pineapples and toss fruit in glaze until coated.

Put bowl back on the grill for about 10 minutes (or so…use your judgment) to warm up again and let all the delicious flavors combine!

Scoop vanilla ice cream into bowls and spoon 1/6 of glazed fruit mixture on top.

Grilling doughnuts on ‘Twin Cities Live’

Posted on by

Carla Warner and I got to spend some time grilling outside with the awesome people at KSTP’s “Twin Cities Live” yesterday.

>> See the video

A rare picture of me, left, posing with TCL's Emily Engberg and Carla Warner in front of the Grilled Doughnuts on the Viking gas grill.

I love to cook, so I volunteered to whip up 3 unconventional recipes on 3 of our favorite grills.

On the Big Green Egg, we made Bacon-wrapped jalapeno poppers

Hollow jalapenos and completely fill with cream cheese. Wrap with raw bacon and secure with toothpick. Grill on the Big Green Egg or other grill using indirect heat at 350-375 degrees for 40-45 minutes.

On the Vermont Castings, we made Margherita pizza

Heat grill to medium heat. Sprinkle with cornmeal and roll out fresh, refrigerated pizza dough ball to no more than 1/4-inch thickness. Either oil grill grates or place pizza stone on grill. Grill dough covered for 5 minutes. Top with Kowalski’s Signature Pizza Sauce, slices of Kowalski’s fresh mozzarella and sliced Roma tomato. Grill for another 3-5 minutes or until cheese is golden brown. Top with fresh basil and serve.

And on the Viking Grill, we made — you’ll never guess — Grilled doughnuts

Grill Pillsbury Grands refrigerated biscuits on a cookie sheet (or well-oiled grill grate) using indirect heat at about 375 degrees for 10 minutes or until golden brown.

Meanwhile, melt a stick of butter in a grill-safe bowl away from direct heat. Dip warm biscuits in the melted butter and roll in cinnamon sugar.