Baily’s Banana Banger

Summer time is sipping time and here’s a little something to throw in that blender with some crushed iced!

  • 2 ripe bananas cut into chunks
  • 6 oz banana liquor
  • 6 oz Baily’s Irish cream
  • 6 oz coconut cream
  • 4 cups crushed ice

Break out the blender and combine the bananas and banana liqueur; blend until smooth. Blend in the Irish cream and coconut cream (Make sure the coconut cream is at room temperature, or you will not be able to pour it). Finally, add the ice and blend until smooth.

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Scallops with Captain Morgan Coconut Rum Sauce

Keeping a spirits theme going, this one’s a refugee from the summer grilling menu. But, if you have one of those indoor grillers, this tropical scallop dish can be made anytime (especially when there is a sale on scallops).

Here’s what you’ll need:

Coconut Rum Sauce:

  • ¼ cup Captain Morgan Pirate Bay Coconut rum
  • ½ cup sliced bananas
  • ¼ cup pineapple
  • ¼ cup light coconut milk
  • ¼ cup orange juice
  • 2 tsp fresh lime juice

Scallops:

  • 1 pound large sea scallops
  • ½ cup all-purpose flour
  • 2 eggs
  • ½ cup fresh grated coconut

Preheat oven to 350°.
In a blender container combine all ingredients for coconut rum sauce and puree until smooth. Set aside.
Lightly coat a baking pan with canola oil. Dredge scallops in flour, then dip into beaten eggs and roll in grated coconut. Place in prepare baking pan and bake for 15 to 18 minutes or until coconut is golden.
Warm up the coconut sauce. Serve 3 coconut-crusted scallops with sauce.

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Last of The Summer Ale with Shrimp

So, summer is winding down here, and one of the things that goes away with the long daylight hours, is the summer ale from Blue Point brewery. So, before the taps run dry, there is one more shrimp fry to host. Let’s grab the summer ale, and the flaked coconut, pour a finger or two of rum and cook it up!

Here’s what you’ll need:

  • 24 shrimp
  • 2/3 cup Blue Point Summer Ale
  • 1 egg
  • 1/2 cup all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 cup all-purpose flour
  • 2 cups flaked coconut
  • 3 cups oil for frying

In medium bowl, combine egg, 1/2 cup flour, beer and baking powder. Place 1/4 cup flour and coconut in two separate bowls.

Hold shrimp by tail, and dredge in flour, shaking off excess flour. Dip in egg/beer batter; allow excess to drip off. Roll shrimp in coconut, and place on a baking sheet lined with wax paper. Refrigerate for 30 minutes. Meanwhile, heat oil to 350 degrees F (175 degrees C) in a deep-fryer.

Fry shrimp in batches: cook, turning once, for 2 to 3 minutes, or until golden brown. Using tongs, remove shrimp to paper towels to drain. Serve warm with your favorite dipping sauce. And enjoy the last of the summer ale… and look forward to the Oktoberfest lagers.

Coconut Shrimp

Coconut Shrimp