Coconut Rum Sauce Food

SEARED PORK CHOPS WITH COCONUT RUM AND CARAMELIZED PINEAPPLE SAUCE

Steps:

• Heat skillet to medium high heat. Season pork chops liberally with salt and pepper. Add peanut oil to skillet and sear pork chops until golden brown on both sides. Remove pork chops from pan and put into a preheated 450 degree oven for 6 to 8 minutes, or until done to your likeness. In same skillet, add 2 tablespoons butter and when it starts to brown add pineapple and cook until edges start to caramelize. Now add brown sugar, mix thoroughly, then add shallots and garlic and bring to a simmer. Next add rum and flambe ingredients. When the flame dies down, add chicken stock and bring to another simmer and reduce liquid by 1/2. Add lime juice, tomato, hot sauce, salt and pepper. Add remaining butter to thicken sauce. Garnish with chopped cilantro.

COCONUT AND WHITE CHOCOLATE SOUFFLES WITH MANGO-RUM SAUCE

Steps:

• For the Mango-Rum Sauce:
• In a 1-quart saucepan, combine all of the ingredients except the rum and bring to a boil. Reduce the heat to a simmer and cook the mangoes until tender, about 10 minutes. Remove from the heat and place in a blender. Puree until smooth, about 30 seconds. Remove from the blender, stir in the rum and serve the warm sauce with the souffles. (If made in advance, the sauce may be refrigerated for up to 2 days before using but should be returned to room temperature before serving.)
• Yield: about 2 cups.
• Souffles:.
• In a 2-quart saucepan over medium heat, combine the milk and coconut milk and bring to a simmer.
• In a large mixing bowl, combine the egg yolks with 1/2 cup of the sugar and the flour and whisk until well-blended and pale yellow in color. Add about 3(tablespoons) of the heated milk mixture to the bowl with the egg mixture and stir to combine. Pour the contents of the bowl into the saucepan, and cook, stirring, until the mixture thickens and coats the back of a spoon, 3 to 4 minutes. Do not allow the mixture to boil.
• Once thickened, remove the saucepan from the heat and add the white chocolate, whisking until the chocolate has melted and is completely combined. Add the coconut to the pan and stir to blend. Transfer hot mixture to a large, heatproof mixing bowl and place a piece of plastic wrap over the pastry cream to prevent a skin from forming while it cools. Cool to room temperature before proceeding.
• Using a pastry brush, coat the inside of each of 8 (4-ounce) ramekins with some of the melted butter. Using 4 tablespoons of the sugar, lightly coat the inside of each of the buttered ramekins with some of the sugar. Set aside until ready to use.
• Preheat the oven to 425 degrees F.
• Remove the plastic wrap from the pastry cream, and, using a hand held mixer with a whip attachment, beat the pastry cream until smooth. Add the rum to the pastry cream and whisk to incorporate. In a separate medium mixing bowl, add the egg whites. Using cleaned whip attachments for the mixer, beat the egg whites until they begin to turn white and foamy, 2 to 3 minutes. Gradually add the remaining 2 tablespoons of sugar to the bowl, and continue to beat the egg whites until soft peaks develop. Using a large plastic spatula, fold 1/3 of the egg whites into the pastry cream. Gently fold the remainder of the egg whites into the pastry cream base in 2 additions just until incorporated. Divide the souffle batter evenly among the 8 ramekins and place them on a sheet pan. Bake the souffles until they have risen at least 1-inch from the rim of the ramekins and the centers are set, about 12 to 14 minutes.
• Serve the souffles as soon as they come from the oven, dusted with powdered sugar and with the Mango-Rum Sauce spooned over the top.

BANANA COCONUT BREAD PUDDING WITH RUM SAUCE

Steps:

• Preheat oven to 350 degrees.
• In a large bowl, combine bread cubes, eggs, bananas, cinnamon, condensed milk, coconut, butter, vanilla and salt.
• Stir well to combine.
• Leave sit for 15 minutes.
• Pour mixture into greased 9x9 inch pan.
• Sprinkle nuts evenly over top.
• Bake for 45-50 minutes or until knife inserted in centre tests clean.
• For sauce: Melt butter in saucepan, stir in flour.
• Add brown sugar, cream and milk.
• Bring to boil, lower heat and simmer until thickened.
• Remove from heat and stir in rum.
• Serve warm with pudding.
• If sauce becomes too thick, thin with a small amount of milk.

QUICK RUM SAUCE

Steps:

• Melt altogether until runny in a glass dish or small jug in microwave. Takes about 1/2 minute on high depending on wattage of your oven.
• To serve over bananas:.
• Peel & slice lengthways 1 or 2 bananas and fry in a little butter (both sides) until hot.
• Place in a dish and pour over sauce.

RUM SAUCE

Steps:

• Melt butter in a small saucepan over medium heat. Mix together the sugar and cornstarch, and stir into the butter. Pour in milk, and cook stirring frequently until the mixture begins to boil. Continue cooking until thick, stirring constantly. Remove from heat, and stir in rum. Serve warm.

COCONUT CHICKEN WITH A TROPICAL MANGO RUM SAUCE

Steps:

• Mix the first 4 ingredients together in a large container with a top. Add chicken pieces, toss till coated and set aside.
• Place all Mango Rum Sauce ingredients in a blender or food processor and blend till smooth. Add to a pot and simmer over low heat for 10 minutes. Keep warm.
• Whisk egg whites till frothy. Toss in chicken pieces till coated.
• Place coconut in a bowl and dip each piece of chicken to coat with coconut.
• Set aside.
• Place enough oil to cover bottom of a large pan by 1/2 inch and heat to medium high.
• Cook 1/2 the chicken at a time about 4-5 minutes each side. Do not over crowd the pan.
• Drain cooked chicken on paper towels.
• Place chicken on a serving platter serve with Mango Rum Sauce.

COCONUT BREAD PUDDING WITH RUM CREAM SAUCE

Steps:

• Set the dial to 325° and get the oven heating. Cut the crusts off the bread (save them for bread crumbs), and then cut the rest into 1-inch cubes, collecting about 8 cups. If the bread isn't day old, pop it into the heating oven for 5 to 10 minutes to dry it out a bit.
• Whisk together the milk, vanilla, sugar, cinnamon, nutmeg, eggs, and yolks in a large bowl. Stir in the raisins, coconut, and bread cubes. Soak for 30 minutes.
• Mix 2 tablespoons of the softened butter with the confectioners' sugar and smear it over the bottom and sides of a 9 by 13-inch pan. Pour in the bread-and-egg mixture. Melt the remaining 2 tablespoons of softened butter and drizzle it over the top. Pop the pan into the oven and bake for 50 to 60 minutes, or til set in the middle and puffed and brown around the edges.
• Make the sauce while the pudding is baking. Combine the cream, confectioners' sugar, and butter in a saucepan. Set it over medium-high heat and bring to a boil. Keep your eye on it so it doesn't boil over. Whisk constantly. Turn the heat to low and simmer for 3 minutes; then stir in the rum. Keep warm. (Makes 1 3/4 cups of sauce.)
• Pull the pan out of the oven when the bread pudding is done, and let it set for 10 minutes. Cut into squares and serve warm or at room temperature. Douse each serving with some warm sauce.

NUTTY CRUSTED SALMON W/COCONUT RUM SAUCE

Steps:

• 1. Crush your pecans, pretzels and then add your almond butter to make crust and set aside.
• 2. Rinse of your fish fillets and pat dry. Add butter to pan heat skin side down at fillets and grill 4 to 5 minutes. Remove from pan, cover top of filet with mayonnaise and then add your mixture of almond butter, pretzels, and pecans to the top. Pat it on gently. Cook in oven for 15 - 20 minutes. Add a little butter to pan at the bottom.
• 3. Dice up all your ingredients for the pico while cooking your fish and set aside.
• 4. Add all ingredients for your rum sauce in a pan and cook down till thick. You may need to add a little more brown sugar if not thick enough.
• 5. Heat your cooked rice and add the other ingredients to the rice. Plate your rice, add fish on top, drizzle your rum sauce and then add pico on top. Ready to eat.