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Fifteen men on the dead man’s chest—
Yo-ho-ho, and a bottle of rum! Drink and the devil had done for the rest— Yo-ho-ho, and a bottle of rum! R.L. Stevenson from Treasure Island RECIPES USING RUM London Broil with Rum Marinade I use this marinade all the time for beef or lamb. It enhances the meat flavor without overpowering it. Save cleanup by marinating in a plastic zip lock bag. Serves 3 to 4. 1-1/2 to 2 pounds London Broil cut steak Rum Marinade makes ½ cup 1 tablespoon olive oil 1/4 cup soy sauce 1 teaspoon jerk sauce* 1 clove minced garlic 1/4 cup Mount Gay or other dark rum 1 teaspoon dried parsley (optional) Mix all ingredients in a plastic zip lock bag or marinating bowl. Add meat and allow it to marinate for at least 30 minutes before broiling or grilling. Preheat grill. Place marinated steak on the grill and cook 5 to 10 minutes on each side until meat is cooked to your desired doneness. Baste with additional marinade. To serve: Place meat on a flat platter or cutting board with a well and slice thinly, holding the knife on the diagonal. If desired, heat leftover marinade to just boiling in a small saucepan or in the microwave oven to cook any meat juices which the sauce acquired in the marinating process. Offer on the side. *If you don’t have jerk sauce in your larder, substitute a steak sauce, such as A-1, and add a few drops of hot sauce to the recipe. Orange-rum Swordfish Try this with tuna, salmon, or any white meat. Fresh ginger can replace the garlic in this recipe if you like a “bite.” Serves 2 1 small clove garlic, minced 1 tablespoon olive oil 1 tablespoon soy sauce 2 tablespoons dark rum 2 tablespoons orange juice 1 pound swordfish, 1-inch thick Fresh orange slices for garnish Combine all ingredients except the orange slices in a medium mixing bowl or zip lock plastic bag. Chill for 30 minutes to marinate, Preheat grill or broiler. Cook fish for about 5 minutes per side, basting occasionally with leftover marinade that has been heated to boiling. Serve on a bed of spinach with buttered egg noodles on the side. Squeeze fresh orange over spinach and fish. Mount Gay Onions I serve these with grilled steak, but they are good on almost any meat or fish. Sliced Portobello mushroom are also good cooked this way, or mixed in with the onions. When you cook these, beware of leaving the rum bottle nearby. On one occasion, everyone added a splash of rum and we all suffered hangovers the next day. Serves 4. 2 tablespoons butter 2 Vidalia or other mild onions, sliced 1 teaspoon dried parsley 1/4 cup Mount Gay or other dark rum Salt and pepper to taste Heat butter in 10-inch skillet on medium-high. Add onions and sauté. Sprinkle with parsley, salt, and pepper. Cook until onions begin to soften. Stir in the rum. Continue to cook until onions are browned and begin to caramelize. Serve as a side dish with steak. Mango French Toast I developed this variation of a breakfast favorite when aboard a charter boat in the Grenadines, where spices grown on trees and the rum flows freely. Serves 6. 8 eggs 1/2 cup milk 1/4 teaspoon fresh-ground island nutmeg or ½ teaspoon store-bought 1/2 large mango, diced 2 tablespoons dark rum One loaf whole wheat or white bread, sliced thick 4 tablespoons butter In a large bowl, whisk together the eggs, milk, nutmeg, and mango. In a large skillet, heat 1 pat of butter until melted. Dip bread into egg mixture to coat, and then place slices in a single layer in pan. Turn to second side when the top appears spongy. As slices are cooked, remove them to a serving platter and place in a low oven to keep warm. Serve with crisp bacon and maple syrup. |
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