#229 - Cooking with Calphalon

Ralph Van Duzee, Calphalon cookware specialist, joins Carol and uses Calphalon cookware to stir-up some tasty treats, including Ralph's now-famous version of Bananas Foster! If you would like more information about Calphalon cookware, please visit their website at: www.calphalon.com.

Savory Braised Pork with Balsamic Sauce

Serves 4

4 pork chops

1 teaspoon dried savory

1 tablespoon olive oil

1/2 cup chicken broth

1/4 cup balsamic vinegar

Sprinkle savory over both sides of pork chops. Heat a sauté pan over medium-high heat. Add olive oil and cook pork chops for 2-3 minutes on each side, until browned. Add chicken broth and balsamic vinegar to pan, cover, reduce heat to low, and cook for 25-30 minutes, or until pork chops are tender. Remove chops from pan and keep warm on a plate. Raise heat to high and reduce liquid to half, about 5 minutes. Pour sauce over chops and serve warm.

Ralph's Bananas Foster

Serves 6 - 8

4 tablespoons butter

8 tablespoons brown sugar

6 - 7 bananas

1/2 teaspoon cinnamon

1 ounce banana liqueur

2 ounces white rum (151 proof)

vanilla ice cream

Melt butter. Add brown sugar and stir until sugar begins to dissolve. Add bananas and sprinkle with cinnamon. Fry on each side. Add banana liqueur and rum; cook for 2-3 minutes; ignite. When flames die out, spoon over vanilla ice cream.

Ralph's Tip: How to make a flaming dessert out of almost any dessert. Soak sugar cubes in a saucer with 190 proof Everclear grain alcohol. After a few minutes of soaking, place sugar cube on individual dessert servings, ignite and serve. Sugar cubes may be consumed (after flames die out!!). Works best when placed on top of the dessert.

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