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posts tagged ‘rum’

Savor the Flavor of the Cayman Islands

Tuesday, February 5, 2013 at 04:02 PM - Posted by Megan - (0) comments

Besides stunning scenery and super-friendly locals, the one thing that Grand Cayman Island clearly doesn’t fall short on is flavor. While visiting this tropical paradise during the Cayman Cookout, I was fortunate enough to savor some of the very best that the isle has to offer. From just-caught Ahi tuna and Wahoo fish, to locally grown breadfruit and cassava, to small batch rum that’s barrel aged under the ocean, the island-inspired cuisine of Cayman is undeniably distinctive, fresh and vibrant.

Cayman Cookout headlining chefs Eric Ripert, José Andrés and Dean James Max have shared a few of their recipes that capture authentic island flavor, yet can be easily created using ingredients found Stateside. For a true taste of the Cayman Islands at home, try the zesty chicken and mushroom paella that José fired up during his beachfront cooking demo, Eric’s grilled swordfish that he served at the Barefoot BBQ event, or Dean’s refreshing tuna coconut ceviche from the Harvest Dinner at The Brasserie. Bon appétit!

jose andres demoing how to make paella
Chicken and Mushroom Paella (serves 6)
Recipe by José Andrés, as served during his Cayman Cookout Demo

  • 1/3 cup plus 2 tablespoons extra-virgin olive oil
  • 3 large, ripe tomatoes
  • 1 teaspoon sweet pimentón de la Vera (Spanish smoked paprika)
  • 1/4 teaspoon saffron threads
  • 1½ pounds chicken thighs, preferably boneless and skinless, chopped into bite-size pieces
  • Kosher salt, freshly ground black pepper
  • 1/2 pound mixed mushrooms, such as shiitake, portobello, crimini and oyster, cut into large dice
  • 4½ cups chicken stock
  • 1/2 cup dry sherry
  • 2 cups Calrose rice
  • 10 blanched almonds, ideally Marcona
  • 1 clove garlic
  • 1/2 bunch of Italian parsley
  • 1/2 cup frozen peas

  • Slice tomatoes in half, and grate each on a box grater over a bowl. Discard skins; set pulp aside. Heat 2 tablespoons olive oil in a large pan over high heat. Lightly season chicken pieces with salt and pepper, and brown on both sides until deep golden. Remove chicken from pan and set aside.

    Fry mushrooms until browned in oil and chicken fat. Set aside. Set 18-inch paella pan over two burners at high heat on the stove top, and heat 1/3 cup olive oil. Add tomato pulp and cook until darkened, about 5 minutes. Add paprika and saffron, and cook for about 1 minute. Add chicken pieces and mushrooms; add sherry and cook until evaporated. Add chicken stock; bring to a boil.

    In a food processor or mortar, puree parsley, garlic and almonds, with a tablespoon or two of water until smooth and stir into pan. Sprinkle rice across the pan and stir until the grains are submerged, then don’t stir again. Cook on high heat for 10 minutes, rotating the pan on the two burners to distribute heat. Using a small spoon, test rice and stock and add salt as needed. Reduce heat to medium-low and continue cooking for 6 minutes. Test rice again. If it is still hard, continue cooking for 2-4 more minutes.

    In the final 2 minutes, sprinkle frozen peas over the top and return heat to medium-high, listening for a crackling sound to ensure the bottom is toasting but not burning. Remove from heat, cover with paper towels and let sit for 5 minutes. Use a metal spoon to scrape toasted rice from bottom of pan and serve.

    Image courtesy of Creations Unlimited, Cayman Islands

    jose andres, eric ripert & anthony bourdain  at the barefoot bbq
     Grilled Swordfish with Fennel & Tomato Vierge (serves 6)
    Recipe by Eric Ripert, as served at the Cayman Cookout’s Barefoot BBQ

    Grilled Swordfish & Fennel

  • 6 Swordfish fillets*
  • Herbes de Provence, as needed
  • Olive oil
  • 1 fennel bulb, thinly sliced
  • ¼ cup lemon vinaigrette (or preferred vinaigrette)

  • Season the swordfish fillets with salt, pepper, Herbes de Provence, and olive oil. Reserve. Grill to desired temperature.*Swordfish can be replaced by Striped Bass or Halibut

    Place the sliced fennel in a small bowl; dress with lemon vinaigrette. Season with salt and pepper. Top fish with this mixture before serving.

    Tomato Vierge

  • ½ cup tomato oil (can be replace with Extra Virgin olive oil)
  • 4 tablespoons sundried tomatoes, chopped
  • 2 tablespoons capers
  • 2 tablespoons basil, diced
  • 2 tablespoons parsley, chopped
  • 2 tablespoons shallots, diced
  • Juice of 1 lemon, medium

  • Combine all ingredients in a bowl and let marinate for 10 minutes. Season with salt and pepper. Drizzle over fish of choice.

    Image courtesy of Creations Unlimited, Cayman Islands

    chef dean james max - tuna tartare
    Ahi Tuna Coconut Ceviche (serves 6)
    Recipe from Dean James Max, as served at The Brasserie’s Harvest Dinner

    Tuna

  • 1 pound Sushi grade ahi tuna (blood line out)

  • Trim and cut tuna into smaller workable portions. Slice tuna into thin strips and small dice.

    Coconut Sauce

  • 1 can coconut milk (unsweetened)
  • 1 Serrano pepper or scotch bonnet
  • 2 tablespoons ginger
  • 1 teaspoon fish sauce
  • ¼ cup sugar
  • 1 lime

  • Dice the peppers (keep seeds for extra spicy) and ginger. Add to the pot with the coconut milk, sugar and fish sauce. Bring to a boil and immediately turn down to a low simmer for about 10-15 min. Take off the stove and let sauce completely cool. Strain and refrigerate.

    Ceviche Mix

  • 1 bunch cilantro
  • 1 Serrano pepper (seedless)
  • 1 bunch green onions
  • 1 red bell pepper

  • Chop the cilantro; thinly slice the bell pepper and Serrano peppers. Slice the green onions and combine all the ingredients together.

    To Serve: In a bowl, add the diced tuna, the ceviche mix and coconut sauce. Mix well and season with salt, pepper and squeeze of fresh lime juice. Serve in coconut shells over ice!

    Image courtesy of The Brasserie

    chef dean's pumpkin soup
    Local Pumpkin Soup with Land Crab, Honey & Barrington Espresso Cream (serves 6)
    Recipe by Dean James Max

    Soup

  • 1 medium local pumpkin (halved and roasted with honey and butter until soft)
  • 2 tablespoons butter
  • 2 chopped yellow onions
  • 2 chopped leeks
  • 6 cups chicken stock
  • 4 tablespoons honey
  • 2 tablespoons chopped garlic
  • 1 cup heavy cream
  • 1 teaspoon clove
  • 1 teaspoon nutmeg
  • Salt and pepper

  • Sauté onions and leeks with butter in a small stockpot until soft. Add the chopped garlic and lightly sauté. Scoop out the pumpkin flesh from the squash and add it in the mixture with the honey and cook for 2 more minutes. Add the chicken stock and bring to a boil. Lower the heat and simmer for 10 minutes. Add the cream and bring the soup back to a boil. Season with clove, nutmeg, salt and pepper. Blend the soup in your bar blender, strain, and reserve. The soup can be held in the refrigerator for up to 5 days.

    Cayman Land Crab

  • 1 pound land crab (or other available crab)
  • 4 tablespoons butter
  • 4 seasoning peppers
  • 1 tablespoon chives

  • Brown butter in sauté pan, once golden remove most of the oil and leave browned butter solids. Heat pan on medium heat and sauté seasoning pepper and chives for 3 minutes. Turn heat up to high and add land crab quickly sauté crab for 2 minutes. And season with salt and pepper.

    To Serve

  • ½ cup cream (whipped)
  • 1 teaspoon ground espresso

  • Place the warm land crab equally in 6 serving bowls. Spoon a tablespoon of cream next to the crab. Pour the hot soup in the bowl and garnish with the chives.

    Image courtesy of The Brasserie

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    Spike Up Your Holiday Season

    Tuesday, December 18, 2012 at 09:12 AM - Posted by Megan - (0) comments

    Since appearing on season 4 of Top Chef, life has been pretty hectic for Spike Mendelsohn. Besides opening an empire of restaurants in the Washington, DC area—including Good Stuff EateryWe, the Pizza and new Capital Hill French bistro Bearnaise (slated to debut in late February)—the celebrity chef can be seen delivering funny one liners on Bravo’s Life After Top Chef and competing in Food Network’s Next Iron Chef.

    As if his plate wasn’t already full, Spike has recently teamed up with Captain Morgan to create unique recipes featuring the spiced rum and their newest signature liquor, Black Spiced Rum—a bold flavored Caribbean rum blended with natural spices. So how’d this new partnership come about? “I’ve always been a fan of Captain Morgan, so for me it was an exciting opportunity to partner with them. As a chef, it was kind of an adventure to create these new food and cocktail recipes for the brand. It’s been really interesting and a very fun campaign.” Spike shared with me.

    And how he got creatively inspired? “Literally, I pictured myself in a pirate’s outfit on a pirate ship, sailing around the Caribbean and being inspired to create some really delicious food and drinks that incorporate Captain Morgan.” he mentioned. Aye aye, Captain Spike.

    Spike was kind enough to share a few of his exclusive recipes, which are sure to spice up all your holiday celebrations. Enjoy!
     

     
    Captain Morgan Spiced Sweet Potato Marshmallow Casserole

  • 10 baked sweet potatoes
  • 1 cup  brown sugar
  • 1 cup  butter
  • 1 teaspoon  cinnamon
  • 1 teaspoon clove
  • 1 dash nutmeg
  • 1 dash allspice
  • ½ cup orange juice
  • ¼ cup Captain Morgan® Original Spiced Rum
  • One (1) 16-ounce bag of mini marshmallow
  •  
    Bake sweet potatoes on 375°F for 25-30 minutes, until tender. Remove pulp with a large spoon and place in a large bowl. Stir together the sweet potatoes, brown sugar, butter, cinnamon, clove, nutmeg allspice orange juice and Captain Morgan Original Spiced Rum. Salt and pepper to taste.  Next, butter a casserole pan and layer sweet potato mixture then marshmallows. Do as many layers as you can, finishing off with the remaining marshmallows. Lastly, sprinkle brown sugar on top. Bake at 350°F for 20 – 30 minutes, or until topping is golden brown.

     

     
    Black Apple Harvest

  • ¾ cup apple sauce
  • 1 teaspoon cinnamon
  • 1 dash allspice
  • 1 dash nutmeg
  • 1 tablespoon crushed ginger
  • Juice from one lemon (save the rind)
  • 0.25 ounces apricot liquor
  • 1.25 ounces Captain Morgan® Black Spiced Rum
  •  
    In a shaker, add ice and shake it like your momma taught you. Fill a rocks glass with ice, take a lemon rind and rim the glass. Next, take a thin slice of ginger and rim the glass and then put both garnishes in the glass. Pour cocktail through holes of the shaker. Cocktail should still have some apple sauce texture, but shouldn’t be thick. Lastly, drizzle with honey.

    Note: If you don’t have apricot liquor on-hand or don’t want to make a run to the store, feel free to try without it.

     

     
    Port Royal Punch (serves 25)

  • Two (2) 46-ounce cans of pineapple juice
  • 3 cups mango juice
  • 1 750 mL bottle of Captain Morgan® Original Spiced Rum
  • 4.5 ounces of grenadine
  • 3 oranges sliced thinly and quartered
  • 3 cans of Sprite for fizz
  •  
    In a punch bowl or large serving vessel, add the above ingredients and stir. Serve over ice in a punch glass – or glass of your choosing.
     

    Additional recipes can be found on Captain Morgan’s Facebook page.

    Images courtesy of Taylor Strategy and Kraut Rocks

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