Giraffe Jalapeno Banana Sauce Recipes

Steps:

• Pierce the jalapeno pepper in 8 to 10 places with the tip of a sharp paring knife and cut it in half lengthwise, leaving the seeds and the ribs. Place the pepper in a 4-cup liquid measuring cup, pour in the tequila, cover with plastic wrap, and allow to sit at room temperature for 24 hours.
• Discard the jalapeno and pour the tequila into a pitcher through a sieve to remove the seeds. Add the Triple Sec, lime juice, lemon juice, honey, and salt and stir. Use immediately or cover and refrigerate for up to 6 hours.
• When ready to serve, fill 6 margarita glasses with ice and pour over the margarita mixture; or fill a cocktail shaker with ice and some of the mixture, shake vigorously for 30 seconds, and pour into glasses. Serve ice cold.

Steps:

• Place 2 whole jalapenos and the tequila in a small bowl. Cover with plastic wrap and set aside for 1 day.
• Pour the tequila into a pitcher or large punch bowl and add the lime juice, Cointreau or Grand Marnier and the guava juice. Stir to combine and chill in your refrigerator.
• Place the coarse salt or margarita salt on a flat plate. Rub a lime wedge around the rim of each glass, turn it upside down on to the salt and then twist the glass in the salt to coat the rim.
• Thinly slice the remaining jalapeno. Using a paring knife, remove the seeds from each slice. Serve the margarita straight up in a martini glass with some jalapenos floating in the glass or slit one side of the jalapeno ring and hang on the side of the glass.

Steps:

• Put the giraffe fillet (If it isn't available in your area, a chicken breast will do) in a plastic bag, lay it flat on the counter and fram it with either a frammer or the heel of your hand so it flattens a bit and cooks evenly.
• Then, after taking it out of the bag (hey, you gotta tell this to some people, you'd be surprised) fry the meat in olive oil on medium heat for seven minutes on each side.
• Meanwhile, back at the ranch, warm minced garlic and onions in olive oil in a small pan on medium heat.
• Quickly, before the garlic and onions have a chance to brown, add the jalapeños and, after a moment's hesitation, pour in the cream and sherry.
• When the giraffe is almost ready, cut the banana in half lengthwise. Dice one half and throw it in with the sauce, and the other half put in the pan with the giraffe. It will take on some of the flavor of the meat, without any possible germs that it might've absorbed earlier.
• When ready, spoon the sauce over the fillet, serve with the other banana half on the side, and enjoy! (Chef's Tip-If you forget to wear gloves when handling the peppers, and you learn what they mean when others refer to Hunan Hand, I have found it can be cured by rubbing the palms and fingers with red onion. I have not tried white, yellow, or green onions yet, so I cannot say if they will be effective. And if you have blue onions, call me).

Steps:

• In a heavy bottomed saucepan, heat the 2 oz cooking oil over medium low heat.
• Add the onion, celery and garlic and saute without coloring for about three minutes.
• Add all the spiced and saute white stirring for another minute.
• Add the fruit and chicken stock and simmer over medium heat for 20 minutes.
• Puree the sauce in a blender until it is liquid and then strain through a sieve.
• Keep warm over low heat.
• Sprinkle salt and pepper over the shrimp.
• In a large skillet, melt the butter and oil over medium high heat.
• Add the shrimp and saute, shaking the pan back and forth until the shrimp turn pink and are firm.
• Don't over cook them.
• Place 6 shrimp over each serving of rice or noodles.
• Spoon some sauce over each dish.

Steps:

• In a small saucepan, combine the brown sugar, butter, cream and maple syrup.
• Cook and stir over medium heat for 4-5 minutes or until sauce is smooth.
• Stir in bananas; heat through.
• Remove from the heat; stir in extract.
• Serve over ice cream.

Steps:

• Heat the olive oil in a large pan over high heat, then add the jalapeños, onion, garlic, and salt. Stir and cook for 4 minutes.
• Add the water and vinegar. Reduce the heat to medium-low.
• Simmer for 20 minutes stirring continuously.
• Remove the pan from the heat and let cool.
• Pour the jalapeño mixture into a blender and puree until smooth.
• Using a funnel, pour the sauce into a bottle or jar and store in the refrigerator for up to 2 months.
• Enjoy!