BEEF
RECIPES
London Broil in
Mushroom-Rum Sauce
2 ½ - 3 lb. London broil 1 lb. Fresh mushrooms, sliced
1 Large onion, sliced 4 Tbsp. Butter
¼ c. Amber Rum Salt and pepper to taste
1 Tbsp. Cornstarch (added to ¾ c. of beef broth)
Broil or grill meat, according to personal preference. Transfer meat to a
heated platter. In a sauce pan sauté mushrooms and onions in the butter
until soft. Add the cornstarch mixture and cook until thickened. Add rum
and remove from heat. Spoon the sauce over the meat once meat has been
sliced. (Serves 6).
Beef Stew with Rum
3 Slices bacon, chopped 2 lbs. Lean beef cubes, dredged in flour
1 Large onion, chopped 2 Cloves garlic, chopped
1 Small green pepper, chopped ½ tsp. Thyme
1 16 oz. Whole tomatoes, chopped and undrained
1/3 c. Amber rum 1 Bay leaf
4 Carrots, sliced 2 med. Potatoes, cubed
A dash of Worcestershire sauce Salt and pepper to taste
In a Dutch oven, cook bacon until crispy. Add beef in small batches and
brown. Add onions, garlic and green pepper and cook until soft. Add can of
undrained tomatoes, rum, Worcestershire sauce, spices and salt and pepper.
Stir well, cover and cook over low heat for about 45 minutes. Add carrots
and potatoes. Continue cooking for 20 minutes or until vegetables are
cooked. (Serves 6).
Chili and Rum
1 lb. Minced beef 2 Tbsp. Oil
1 Lrg. Onion, sliced 2 cloves Garlic, minced
1 Lrg. Sweet pepper, cut into strips 2 Tbsp. Chili powder
¼ tsp. Dried chili flakes ½ tsp. Ground cumin
½ tsp. Oregano 3 Tbsp. Rum
1 16 oz. can Tomatoes, chopped and undrained
1 16 oz. can tomato sauce 1 16 oz. can kidney beans
Salt and Pepper to taste
Heat oil in a frying pan and fry meat until brown. Add the onion, garlic,
sweet pepper, chili powder, chili flakes cumin and oregano and fry for 3
minutes. Add the tomatoes and tomato sauce. Season mixture with salt and
pepper to taste. Lower the heat and simmer for 1 hour, add more liquid if
necessary. Add beans and simmer for another 30 minutes. Add rum when ready
to serve. (Serves 4). PORK
RECIPES
Rum Glazed Ribs
Oriental-Style Ribs 2 lb. Spareribs
3 Tbsp. Orange flavored Liqueur 1 tsp. Grated orange rind
3 Tbsp. Soy sauce 1 tsp. Ground ginger
1 clove Garlic, minced 1 Tbsp. Rum
Salt and pepper to taste
Mix together liqueur, orange rind, soy sauce, ginger, garlic and rum. Pour
over the ribs and marinate for at least 4 hours.
Remove ribs from marinade and season with salt and pepper to taste. Grill
for about 15 minutes on each side or until meat is thoroughly cooked,
basting frequently. (Serves 4).
Rum Peach Glazed
Ham
1 small jar of Peach preserves 1 med. Size Ham
1/3 c. Amber rum ½ c. Brown sugar
½ tsp. Ground ginger
Bake ham in oven at 350 °F ½ hour before ham is done. In a saucepan add
remaining ingredients over low heat, stirring until brown sugar has
dissolved. Spread over ham and continue to bake ham until done. (Serves
8-10).
POULTRY
RECIPES
Antillean Chicken
4 Chicken sections
½ c. Chicken consomme (broth)
2 Tbsp. Soy Sauce
¼ c. Guavaberry
¼ c. Orange juice
1 tsp. Fennel seeds
Hot Peppers (your liking)
Cover the chicken sections with ingredients and marinate for at least 2
hours (or overnight). Cook on a BBQ grill basting constantly.
Apple Rum Turkey
Fillets
1¼ c. Apple juice
2 Tbsp. plus 1 tsp. Dark rum
4-6 oz. Turkey fillets
2 tsp. Honey
1 Tbsp. Cornstarch
2 Tbsp. Cold water
1 apple, cut into wedges
Combine ½ c. apple juice, 1 tsp. rum and salt and pepper to taste in a
bowl. Pour marinade over turkey in a shallow dish, cover and marinate 2
hours in refrigerator. Prepare grill or turn on broiler.
Grill turkey fillets about 5 minutes per side or until cooked throughout.
Combine remaining apple juice and rum in a saucepan over medium heat. Stir
in honey and bring to a boil. Stir cornstarch into cold water and add to
boiling liquid, stirring constantly until well blended. Cook 1 minute.
Drizzle apple rum sauce over each turkey fillet. Garnish with fresh apple
wedges.
SEAFOOD
RECIPES
Carib Tuna
1 in. cubes Fresh tuna
Large whole shrimp
Onions
Red and Green Bell Peppers
2 oz. Guavaberry liqueur
1 oz. Brown sugar
1 Tbsp. Vinegar
1 tsp. Thyme
Dash of hot sauce
Make a Kebab with tuna, shrimp, onions and bell peppers. Marinade from 1
to 24 hours in Guavaberry, brown sugar, vinegar, thyme, and dash of hot
sauce. Cook on hot BBQ grill for 2 minutes, basting constantly.
Lobster Salad
Picasso
2 Ripe mangoes
4 oz. Olive oil
1 Fresh lime juice
2 oz. Guavaberry liqueur
12 Pink peppercorns
12 oz. Sliced lobster tails
Radicchio (to your liking)
Sliced Avocado (to your liking)
Sliced Mangoes (to your liking)
12 Basil leaves
Mash up 2 ripe mangoes. Add olive oil, lime juice, Guavaberry and
peppercorns. Pain the plate with the sliced lobster tails, radicchio,
avocado, mangoes, and bsil leaves. Pour and splash on Mango puree.
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