Caribbean Rum Souffle Food

CARIBBEAN YAM (SWEET POTATO) BAKE

Steps:

• In large bowl, combine sweet potatoes with eggs, brown sugar, margarine, rum, nutmeg, lime juice and zest until thoroughly mixed.
• Fold in diced bananas.
• Turn into shallow, greased 5-cup baking dish.
• Bake in a 375-degree oven for 40 minutes.

CARIBBEAN RUM SOUFFLE

Steps:

• Beat egg yolks with sugar until thick and lemon coloured.
• Soak the gelantine in 1 tbsp cold water themn stir until dissolved in the boiling water.
• Add to the egg mixture and blend well. Add the rum, then mix again. Last, add the stiffly beaten egg whites and the whipped cream.
• Save a bit of whipped cream for decoration on top. Served in wineglasses or your best glass bowl -- Chill in the refridgerator 2-4 hours -- .

CARIBBEAN RUM RIBS FROM GRILLING MAGAZINE -SPRING 2010

Steps:

• . Soak wood chunks for at least 1 hour before smoke-cooking. Drain before using.
• For the rub, in a small bowl, combine salt,brown sugar, dry mustard, chili powder, garlic powder, thyme, all spice, cumin, crushed red pepper, and black pepper.
• Set aside 2 1/2 tablespoons of the mixture.
• Sprinkle the remaining mixture evenly over ribs; rub in with your fingers.
• Cover and let stand at room temperature of 15 minutes.
• For mop sauce, in a small bowl, combine nectar, vinegar, and 1 1/2 teaspoons of the reserved rub.
• Set aside the remaining 2 tablespoons rub for the Caribbean Sauce.
• Prepare the smoker. Add four to six of the drained wood chunks to smoker. (Add one or two additinal chunks when only a wisp of smoke comes through top vent.).
• Place ribs on top and middle racks of smoker.
• Cover and smoke at 225 to 250 degrees F for 3 1/2 hours, brushing with mop sauce after 2 to 3 hours.
• For Caribbean Rum Sauce cook 1/2 cup chopped onion in 1 tablespoon hot vegetable oil in medium saucepan over medium heat until tender. Stir in 1 cup bottled barbecue sauce, 3/4 cup mango nectar, 1/4 cup spiced rum, 2 tablespoons honey, and the reserved 2 tablespoons of tub. Bring to boiling; reduce heat. Simmer, uncovered, about 20 minutes or until sauce reaches desired consistency. Makes 2 cups.
• Remove ribs from smoker. Brush again with mop sauce; lightly brush with Caribbean Sauce. Wrap each slab in foil and return to smoker.
• Cover and smoke for 30 to 60 minutes more or until ribs are tender. (When you lift each rack with tongs, the meat should tear easily.).
• Unwrap ribs and return to smoker. Cover and smoke 20 minutes more or until tops of ribs appear dry. Brush with additional sauce before serving.