The Bananas in Pajamas were slightly before my time, but the expression and tune stayed around. Pajamas remind me of breakfast in bed, and that reminds me of eggs benedict — so this free association created this dish – the banana benedict.
- 1 banana fritter recipe, below
- 1/2 lb Chorizo
- 1 egg per person
- Hollandaise recipe, below
First, make the banana cormeal fritters:
- 2 bananas
- 3/4 cup stone ground cornmeal
- 2 teaspoons baking powder
- 4 pinches each of salt and cayenne
Mash bananas with a fork and gently stir in the cornmeal and baking powder and seasonings. Do not over mix. Scoop a quarter of the batter per diner into hot oil in a skillet.
Then, make the hollandaise:
- 3 egg yolks
- 1 tablespoon cream
- 1 cup (1/2 pound) melted butter, cooled to room temperature
- 1 tablespoon lemon juice
- 1/2 teaspoon salt
- Dash of cayenne pepper
Off the heat, put the egg yolks and cream in a solid metal or ceramic bowl, and stir with a wire whisk until well-blended. Place the container over about 1 1/2 inches of hot water. Stirring the eggs vigorously and continuously, bring the water to a simmer (but not a full boil). When the eggs have thickened to consistency of very heavy cream, begin to slowly add the cooled melted butter while still stirring vigorously. When all the butter has been added, add the lemon juice and immediately remove from heat. Add salt and cayenne.
For the final benedict, heat a skillet and boil water in a very small pot. Fry patties of chorizo (1 per person) and gently poach 1 egg per person, 1 at a time by swirling the very hot, salted water, breaking the egg into the middle of the water, boiling until just cooked and then holding in a bowl of cold water.
Each person should get a banana fritter topped with a chorizo patty, a poached egg, and then hollandaise sauce. Serve with some cooked banana flower and a fresh salad.