Drunken Vegetables & Bananas

Source: Chuck Muer Restaurants, Southern Florida

Yield: 24 servings; 3 ounces each

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Nutritional Information:
Nutritional Information

Ingredients

•	Drunken Vegetables & Bananas

•	1 tbsp. SYSCO Classic whole coriander seeds

•	1 tbsp. SYSCO whole cumin seeds

•	1 tbsp. SYSCO Imperial whole black peppercorns

•	11 tbsp. SYSCO Classic coarse salt

•	1/3 cup SYSCO Classic vegetable oil

•	1 lb. 8 oz. julienne onions

•	1 lb. 8 oz. julienne sweet bell pepper

•	1 lb. 14 oz. SYSCO Brand bananas, cut into 1/2-inch slices

•	3/4 cup SYSCO Classic lime juice

•	2/3 cup dark rum

•	3/4 cup SYSCO Classic butter, softened

Preparation

1.	Crush or process seeds and peppercorns until ground; stir in salt. Set spice mixture aside.

2.	Heat oil; add onions and bell peppers. Stir in spice mixture; cook and stir until vegetables begin to soften.

3.	Toss banana slices in lime juice; drain and add banana to vegetables. Add 1/3 cup of the rum; cook until liquid evaporates. Cover pan; cook over low heat 3 to 5 minutes until vegetables are softened.

4.	Uncover pan; swirl in butter and remaining 1/3 cup rum. Portion 3 ounces for each serving.