GOT RUM ON YOUR BOAT CHARTER?
PART TWO: RECIPES FOR DRINKS AND DELECTABLES

1 oz. dark rum
1 oz. mango rum
juice of 1 lime
splash of pineapple juice

2 oz. 151 proof rum
2 oz. pineapple juice
2 oz. orange juice
crushed ice
nutmeg

1 ½ oz. gold or dark rum
2 oz. simple syrup or orange juice
juice of 1 lime
big splash of juice of your choice

½ oz. Chambord
½ oz. Midori
1 oz. pineapple rum

1 oz. gold rum
½ oz. Galliano
½ oz. white crème de cacao
1 oz. half and half
splash of orange juice

1 oz. mango rum
1 oz. pineapple rum
1 oz. banana rum
1 oz. light rum
2 oz. orange juice
2 oz. pineapple juice
½ oz. grenadine syrup
1 cup crushed ice

2 lbs. boneless pork loin cubed
1 small onion, finely chopped
½ cup pineapple, chopped
2 tsps. fresh thyme
4 cloves garlic
2 scotch bonnet peppers, seeded and minced
1 tsp. ground pepper
1 tsp. allspice
¼ tsp. nutmeg
½ tsp. cinnamon
2 Tbsp. olive oil
1 tsp. tamari sauce
2 Tbsp. dark rum

In a food processor blend all the ingredients except the pork.Puree until a paste forms. Toss the pork cubes and the jerk marinade in a large ziplock bag. Refrigerate overnight.

Heat the grill to low. Cook very slowly for at least one hour. Serve with toothpicks. Yield: 6 -8 appetizer servings

1 cup flour
¼ cup sugar
½ tsp. salt
½ tsp. baking powder
½ tsp. nutmeg
1 tsp. vanilla extract
1 egg
3 cups mashed ripe bananas
¼ cup banana rum
¼ tsp. cinnamon
vegetable oil for frying

In a glass bowl, combine all the dry ingredients and mix well. Separately whisk in the remaining ingredients except for the oil. Refrigerate for 1 hour.

Heat oil to 375. Drop the batter in by large spoonfuls and fry until golden. Drain on paper towels. Serve with a mild chutney sauce. Yield: 4-6 appetizer servings.

24 jumbo shrimp, shelled and deveined
1 large egg,
2 Tbsp. coconut rum
1 clove garlic, minced
½ tsp. sea salt
½ tsp. pepper
¾ cup plain breadcrumbs
1 cup shredded coconut
oil for frying
¾ cup mango-passion chutney
4 Tbsp. Mango rum
2 Tbsp. Dijon mustard
1 tsp. lime zest
juice of ½ lime
1 tsp. hot sauce

In one bowl place breadcrumbs, sea salt and
pepper. In another bowl place egg, garlic and coconut rum. In the third bowl the minced coconut.

Heat oil in a deep fryer. Dredge shrimp in the breadcrumb mixture. Dip in the egg mixture and then roll in the coconut. Deep fry shrimp until golden. Drain well on paper towel and serve with spicy sauce.

Sauce: Mix all ingredients together .
Refrigerate overnight set flavors.
Yield: 24 appetizers

6 skinless boneless chicken breast halves
2/3 cup light rum
½ medium onion, minced
juice of 2 limes
1 Tbsp. oil
salt
lime wedges for garnish

Pound chicken breasts to ½ inch thick. Mix together rum, onion, lime juice and oil. Pour into 1 gallon ziplock bag. Place chicken into bag. Push out air and seal. Refrigerate for 2 hours.

Heat grill to medium heat. Remove chicken from marinade and sprinkle with salt. Grill 10-2 minutes, turning once, or until chicken is no longer pink. Remove from heat and garnish with lime wedges.
Yield: 6

SHRIMP IN LIME SAUCE & RUM

32 medium shrimp, peeled and deveined
salt and pepper
1 tsp. finely chopped garlic
½ Tbsp. fresh ginger, minced
1 Tbsp. vegetable oil
1/3 cup dark rum
juice of 2 limes
¾ cup plus 2 Tbsp. coconut milk
¼ cup cream
cayenne pepper
zest of ½ lime
15 coriander leaves
1 Tbsp. red peppers, julienned

Season shrimp with salt and pepper. In a medium skillet, over medium heat, sauté shrimp, garlic and ginger in oil about 3 minutes. Stir constantly to prevent ginger and garlic from burning. Add rum and flambé shrimp. Add lime juice and simmer 1 minute. Remove shrimp from pan and set aside.

Add coconut milk, cream, cayenne pepper and lime zest to pan; bring to a boil. Reduce heat and simmer 5 minutes or until sauce thickens slightly. Return shrimp to pan and heat through. Do not allow sauce to boil. Adjust seasoning if necessary. Garnish with coriander and red pepper.
Yield: 4

1 Tbsp. olive oil
¼ cup onions, diced
2 Tbsp. carrots, diced
2 Tbsp. celery, diced
1 Tbsp. garlic, chopped
¼ cup dark rum
2 bay leaves
1 Tbsp. black peppercorns
3 cans (10 ½ oz each) beef broth
1 Tbsp. gravy browning
½ cup orange juice
¼ cup heavy cream
2 Tbsp. tomato paste
¼ cup brown
2 Tbsp. cornstarch
2 Tbsp. cold water
salt and pepper to taste

Place the oil in a medium saucepan. Saute
the onions, carrots, celery and garlic. Add
the rum, bay leaves and peppercorns.
Simmer 2 minutes. Add the remaining
ingredients except the cornstarch and cold
water. Mix well and bring to a boil. Reduce
heat and simmer 10 minutes.

Mix the cornstarch and water together and slowly add to the sauce. Bring back to a boil, reduce heat and simmer for 2 minutes. Adjust the seasoning with salt and pepper to taste. Strain through a sieve and discard the vegetables.

Serve hot over meat, poultry or seafood.

1 small pineapple, peeled, cored and chopped
coarsely ground black pepper
1 tsp. cinnamon
grated rind and juice of ½ orange
2 Tbsp. brown sugar
3 Tbsp. butter
1 large mango, peeled and chopped
2 bananas, sliced fruit and divide between 4 plates.
2 Tbsp. rum Yield: 4

Put pineapple in a bowl. Season with coarsely ground black pepper. Add cinnamon and orange rind. In a skillet, heat sugar and butter til melted. Add pineapple and orange juice and cook for 3 minutes. Add mangoes and bananas.

Pour rum into small pan. Warm and ignite. When flames have died down, pour over fruit and divide between 4 plates.
Yield: 4

¼ cup butter
3 quarts Cuban bread cubes
2 ½ cups beaten eggs
1 ¼ cups sugar
5 cups milk
1 Tbsp. vanilla extract
½ cup coconut rum
½ cup shredded coconut
½ cup canned pineapple, diced
1 ½ cups heavy whipping cream
2 egg yolks
½ cup powdered sugar
¼ cup coconut rum

For the crust:
1 cup graham cracker crumbs
½ cup sweetened coconut, grated
4-5 Tbsp. melted butter

For the pie:
1 cup fresh mango, peeled and sliced
¼ cup mango nectar
½ cup plus 2 Tbsp. mango rum
¼ cup fresh lime juice
3 eggs, separated
1 14 oz can sweetened condensed milk

For the topping:
1 cup heavy whipping cream
3 Tbsp. mango rum
2 Tbsp. sugar

Preheat oven to 350. Butter 9 -inch pie pan. In medium bowl, combine grated graham cracker crumbs, coconut and melted butter. Toss well and press firmly into pie pan to form crust. Bake 8-10 minutes until golden.

In blender, combine mango, nectar, ½ cup of rum and lime juice. Puree until smooth. In large bowl, beat egg yolks until fluffy and lemon-colored. Add condensed milk and beat until thick and smooth, about 3 minutes. Add mango puree in a stream at low speed and mix until well blended. In a medium bowl, beat egg whites until frothy. Add sugar and remaining mango rum. Beat until stiff peaks form. Fold in mango mixture, but do not over stir. Pour into pie crust. Bake 20-25 minutes or until lightly golden. Remove pie and cool. Refrigerate for 1 hour.

In a medium bowl, Combine rum, cream and sugar. Beat on High until cream holds firm peaks. Top Pie with whipped cream and serve.
Yield: 8

For each sundae:
Freeze a bottle of Saba Spice rum ( the rum will not actually freeze, but will become thick and syrupy).

Just before serving, squirt a little Saba Spice rum in the bottom of a sundae dish. Add vanilla, chocolate or coffee ice cream. Squirt a bit more Spice over the ice cream. Add whipped cream, nuts, a cherry, and a bit more Spice on top. Serve immediately!