Dessert on Cajun/Creole night was the tooth-decayingly delicious Bananas Foster. Sadly, I didn’t nab my cell in time to get a picture of the flames climbing all the way to the ceiling, but it was spectacular.

The basics: Bananas, butter, brown sugar, banana liqueur, and rum. Carmelize the brown sugar in the butter into a creamy paste (be patient, this takes a while), stir in banana liqueur, stir in bananas, add the (warmed) rum, and light it all on fire. We politely ignored Taggart’s suggestions for fancy presentation in the dining room and just gathered everyone around the stove while our skilled friend Greg rocked the flambé, then served the mixture over vanilla ice cream.

Changes: We doubled the recipe to make it go around, but actually reduced the amount of banana liqueur to 1oz. The stuff is insanely strong (bonus points for the surprisingly drinkable shots Greg made us with it while we were cooking). Also, be sure to use very high proof rum to get it to light on fire. A cheap 151 will do just fine.
Would I make it again: My teeth and stomach say NO!, but my tongue says HELL YES.