Captain’s Liquored Bananas

Bananas ar forty nine cents a pound at Best Yet market this week! So… let’s make some for dessert. I haven’t made bananas foster in quite some time. So, with a fresh carton of vanilla ice cream and some ‘on sale bananas’ let’s get these two together. Now THAT’S cooking with rum!

Here’s what you’ll need:

  • 2 tablespoons unsalted butter
  • 1/4 cup dark brown sugar
  • 1/4 teaspoon ground allspice
  • 1/2 teaspoon freshly ground nutmeg
  • 1 tbsp banana liqueur
  • 2 under ripe bananas, sliced in half lengthwise
  • 1/4 cup Captain Morgan spiced rum
  • 1/2 teaspoon finely grated orange zest

Melt butter in a heavy skillet over low heat. Add brown sugar, allspice and nutmeg and stir until sugar dissolves. Add banana liqueur and bring sauce to simmer. Add bananas and cook for 1 minute on each side, carefully spooning sauce over bananas as they are cooking. Remove bananas from pan to a serving dish. Bring sauce to a simmer and carefully add the rum. If the sauce is very hot, the alcohol will flame on its own. If not, using stick flame, carefully ignite and continue cooking until flame dies out, approximately 1 to 2 minutes. If sauce is too thin, cook for 1 to 2 minutes until it is syrupy in consistency. Add orange zest and stir to combine. Immediately spoon the sauce over bananas and serve. Serve with ice cream.

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Chef Bill’s Secret Citrus Spice Rub

This rub is made from fresh citrus rinds. Oranges, lemons, and limes, add their oils to bring a fresh summer taste to fish, shrimp, and sometimes chicken tossed on the grill.

Here’s what you’ll need:

  • 2 tbsp. finely grated orange zest
  • 2 tbsp. finely grated lemon zest
  • 2 tbsp. finely grated lime zest
  • 2 tbsp. vegetable oil
  • 2 tsp. paprika
  • 2 tsp. Captain Morgan spiced rum

Stir together lemon, orange and lime rinds, garlic, chili powder and oil.

Season to taste with salt and pepper.

Rub mixture into meat and let stand for 30 minutes at room temperature or cover and refrigerate for up to 12 hours.

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Bluefish with Mango Salsa

I know its January, and the winter is well set in. So why does H-Mart have a big sale on mangos and papayas? It is a mystery to me, but an inspiration also… blue fish with a Caribbean mango salsa. It’s an explosion of flavors that will convince you that winter is actually far far away.

Here’s what you’ll need:

Mango Salsa –

  • 1 papaya, peeled and diced
  • 2 mangoes, peeled and diced
  • 1 red sweet bell pepper, diced
  • 1/4 cup chopped red onion
  • 3 tablespoons cilantro, chopped
  • 3 tablespoons lime juice
  • 3 tablespoons orange juice
  • 2 tablespoons captain morgan’s dark spiced rum
  • 3 tablespoons shredded coconut
  • salt, to taste

Combine all these ingredients in a large mixing bowl. Let it sit in the fridge for an hour or so it let the flavors meld together.

Now, grab a pair of bluefish fillets and place them in a baking dish. Spread the salsa on the fillets and bake in a 350 degree oven for about half an hour.

mango_salsa

Captain Morgan Spiced Rum Sauce w/ Old English Bread Pudding

I don’t know if you recall, but I mentioned that on Fridays the local Stop and Shop sells its Italian bread for 99 cents a loaf. Well as I mentioned before, I usually pick up two loaves, one to use with soup or pasta which I like to make on Fridays, and the other to save for Sunday, letting it dry out a bit. Some times I slice it up for making stuffed French toasts, and sometimes I use it for making bread pudding. So, I figured this Sunday I’ll make the bread pudding as I was able to stop by Trader Joes and found dried apples and cranberries at a nice price. So, lets whip up a rum sauce with this also, since the memory of Christmas is fresh and rum sauce makes a nice winter treat.

Here’s what you’ll need:

 Bread Pudding –

  • One dried Italian loaf cute into cubes (about 6 cups)
  • 1 ¼ cup of milk
  • 1 large egg beaten
  • 1/3 cup of butter softened
  • ½ cup of diced dried apples ( or other dried fruit)
  • ½ cup of dried cranberries ( or raisins)
  • ½ cup brown sugar
  • 3 tbsp Captain Morgan Spiced Rum
  • 1 Tbsp nutmeg
  • 1 Tbsp cinnamon

Rum Sauce –

  • 5 tbsp Captain Morgan Spiced Rum
  • 2 oz butter
  • 2 oz flour
  • 2 oz sugar
  • 1 pint of whole milk

Bread Pudding:

Preheat oven to 375 degrees F (190 degrees C).

In a large bowl, combine bread and milk, and set aside to soak for 5 minutes. Then stir in egg, butter, fruit, brown sugar, rum, nutmeg, and cinnamon. Combine well, and then press the mixture into a 9-inch square baking pan.

Bake in preheated oven until golden and firm to touch, about 35 minutes. Leave in baking pan to cool.

 

Rum Sauce:

Melt the butter in a saucepan over a medium heat, add the flour and stir to create a thick paste. Cook for a minute taking care not to burn. Using a hand whisk, slowly add the milk, stirring vigorously. Continue whisking until thick smooth sauce is formed it should take about 5 minutes or so. Do not have the heat too high or the base of the sauce may burn. Then add the sugar and whisk until dissolved. Lower the heat and cook for 5 minutes stirring from time to time. Then stir in the rum.

Serve the bread pudding with the warm sauce over it to enjoy a winter dessert.

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