Page 22 - Florida Sentinel 8-16-19

Recipes
Spice up your palate with a splash of rum! Rum isn’t just for cocktails. Celebrate the national day (August 16th) with these tasty recipes.
CHICKEN KEBABS WITH SPICY RUM MARINADE
Ingredients:
• 1/2 cup dark rum
• 2 tbsp lemon juice
• 2 tbsp soy sauce
• 2 tbsp brown sugar
• 4 large cloves garlic minced 1 to 2 jalapeño peppers seeded and minced
• 1 tbsp minced fresh ginger • 1/2 tsp black pepper
• 3 boneless skinless chicken breasts, cut into chunks
Directions:
• Green and red peppers pineapple and onion
1. Combine rum, lemon juice, soy sauce, sugar, garlic, jalapeno, gin- ger, and black pepper in small bowl.
2. Place chicken in resealable food storage bag.
3. Pour marinade over chicken. Press air out of bag and seal tightly. Turn bag over to completely coat chicken with marinade.
4. Refrigerate 4 hours or overnight, turning bag once or twice.
5. Drain chicken; reserve marinade.
6. Bring remaining marinade to a boil in small saucepan over
medium-high heat. Boil 5 minutes or until marinade is reduced by about half.
7. On eight metal or soaked wooden skewers, alternately thread chicken and vegetables.
8. Grill kababs, uncovered, over medium-hot heat for 12-15 min- utes or until juices run clear, turning and basting occasionally with remaining marinade.
MOJITO GRILLED SHRIMP SALAD
Ingredients:
• 1 pound peeled and de- veined large shrimp (about 36)
• Coarse salt and pepper to taste
• 1 tablespoon olive oil, di- vided
• 8 cups baby arugula
• 1 ripe avocado, peeled and thinly sliced
• 1 teaspoon sugar
Directions:
• 1 large fresh mango, peeled and thinly sliced
• 1/2 cup sliced Vidalia or other sweet onions
• 2 tablespoons fresh lime juice
• 2 tablespoons light rum or orange juice
• 1tablespoonfinelychopped fresh mint
1. Preheat grill to 350F-400F (medium-high).
2. Combine shrimp, salt, pepper, and 1 teaspoon of oil in a medium bowl. Thread 6 shrimp onto each of 6 (10-inch) skewers. Grill shrimp for 2 minutes on each side or until done. Remove shrimp from skewers.
3. Whisk remaining 2 teaspoons oil, lime juice, rum or orange juice, mint and sugar in a small bowl.
4. Arrange 2 cups of arugula on each of 4 plates. Top evenly with shrimp, avocado, mango, and onion. Drizzle with dressing.
PIÑA COLADA
Ingredients:
• 1.75 oz pineapple-infused rum
• 1 oz pineapple juice
• .75 oz lime juice
• 1.25 oz Coco Lopez • .25 oz St. Germain
Directions:
1. Shake, strain onto crushed ice. Garnish with pineapple leaf and vanilla bean, finish with freshly grated nutmeg.
CARIBBEAN COCONUT RUM CAKE
Ingredients: • 2 teaspoons baking powder
• 1/2 cup unsalted butter, • 1 teaspoon salt
softened
• 1-1/2 cups sugar
• 4 large eggs
• 1 teaspoon coconut extract • 3/4 cup amber rum
• 3/4 cup whole milk
• 1-3/4 cups all-purpose flour • 1 package (3.4 ounces) in- stant vanilla pudding mix
• 1/4 cup cornstarch
Directions:
Syrup:
• 1/2 cup unsalted butter, melted
• 1/2 cup water
• 1/2 cup sugar
• Dash salt
• 1/2 cup amber rum
• 1 teaspoon coconut extract
1. Preheat oven to 325°. Cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extract. In a small bowl, combine rum and milk. In a large bowl, whisk flour, pudding mix, cornstarch, baking powder and salt; add to creamed mix- ture alternately with rum mixture, beating well after each addition.
2. Transfer to a greased and floured 10-in. fluted tube pan. Bake until a toothpick inserted in center comes out clean, about 1 hour. Cool 10 minutes. Remove from pan briefly to prevent stick- ing; replace in pan. Cool on wire rack.
3. Meanwhile, for syrup, heat butter, water, sugar and salt in a small saucepan over medium heat. Bring to a boil, stirring constantly. Remove from heat; add rum and extract.
4. Using a small skewer, poke holes in cake. Slowly pour syrup over cake until it's all absorbed. Cover; let stand overnight.
PAGE 10-B FLORIDA SENTINEL BULLETIN PUBLISHED EVERY TUESDAY AND FRIDAY FRIDAY, AUGUST 16, 2019