By
msnbc.com contributor
updated 8/9/2010 1:41:06 PM ET 2010-08-09T17:41:06

Recipe test

Recipe: Chocolate, banana and graham cracker icebox cake (on this page)

Recipe: Chocolate, banana and graham cracker icebox cake

Image: Grill fire
Knox County, Tenn., Fire Prevent

In the South, we have a tradition of ushering recipes from era to era and family to family. Secret sauces are passed down from generation to generation. That’s certainly the case here. Our Barbecue Seasoning and Barbecue Sauce have evolved over time, and the versions that follow have benefited from the contributions of countless kin through the years.

Now that we are passing our family secrets along to you, it’s your job to share them with others. We enjoy changing up recipes and seeing what happens, and we encourage you to do the same. Who knows? You may come up with a secret sauce or rub that’s better than our own!

Of course, the keys to full flavored barbecue — indeed, one of the keys to any great tasting dish — are fresh ingredients and spices. Don’t be reaching in the back of the cupboard for some tired old tin of paprika. You want great ribs? Start with fresh spices.

Everyone down South knows that a good grill seasoning (or “dry rub,” as it’s called in Memphis) begins with paprika. We use the basic paprika that is not labeled “sweet” or “hot.” The flavor is subtly sweet, rich, and yet mild, so it blends beautifully with grilled meats. Sugar and onion powder provide a sweet and savory counterpoint.

Keep in mind that you will be cooking over charcoal and hickory (or your preferred wood), which will add tremendous flavor to the meat. For that reason, this seasoning blend is fairly simple and straightforward.

For the best flavor, marinate the spice-rubbed meats overnight in the refrigerator, so they can absorb and “breathe in” the flavors.

Ingredients
  • 15 ounces of milk chocolate, chopped
  • 5 large egg yolks
  • Salt
  • 3 cups of heavy cream
  • 20 graham cracker sheets
  • 4 or 5 ripe bananas, very thinly sliced lengthwise
  • Whipped cream
Preparation

Line a 5-by-10-inch loaf pan with plastic wrap. Place chocolate in a heatproof bowl. Place yolks and a pinch of salt in another heatproof bowl.

Bring cream to a simmer in a medium saucepan. Slowly pour cream into bowl with yolks, whisking constantly.

Return mixture to saucepan and set over low heat. Cook, stirring constantly, until mixture is thick enough to coat the back of a wooden spoon, about 8 minutes.

Immediately strain through a fine sieve set over chocolate.

Stir until chocolate melts and is smooth. Refrigerate about 4 hours, stirring occasionally until thick.

Spread 1 cup of chocolate mixture evenly into bottom of loaf pan. Top with a layer of 4 graham crackers, trimmed to fit. Spread 1\2 cup of chocolate over top and cover with some bananas.

Spread 1\2 cup of chocolate over bananas and top with a later of 4 trimmed graham crackers.

Repeat with remaining chocolate, bananas and graham crackers until you reach the top of the plan. Finish with graham crackers.

Cover with plastic wrap, and refrigerate overnight.

Serving

Garnish with whipped cream and cut into slices.

Serving Size

Serves 8-10

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    Kevin Smith

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