SPICY RUM CHICKEN WINGS
Food Network Star-winner Eddie Jackson knows how to gear up for a big football game whether he's on the field or off. He played in the NFL for four seasons (he's a former Patriots cornerback), and now he owns a food truck, so he has plenty of experience cooking in parking lots. His tailgate go-to: chicken wings made with rum, soy sauce and one of his favorite ingredients, habanero chile peppers.
Provided by Eddie Jackson
Time 5h
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Make the marinade: Combine the rum, lime juice, soy sauce, brown sugar, garlic, scallions, habaneros, ginger, allspice, 2 teaspoons salt and 1/2 teaspoon pepper in a small bowl.
- Place the wings in a resealable plastic bag and add the marinade. Press the air out of the bag and seal tightly, then turn the bag over to completely coat the wings. Refrigerate at least 4 hours or overnight, turning the bag once or twice.
- Drain the wings, reserving the marinade. Bring the marinade to a boil in a small saucepan over medium-high heat. Cook until reduced by about half, about 5 minutes.
- Meanwhile, prepare a charcoal grill by placing coals on half of the grill. Light the charcoal and wait for the embers to become white. (Add your favorite wood or wood chips at this point.) Replace the grate and put the wings on the cooler side of the grill.
- Cover with the lid and cook until the juices run clear, 30 to 45 minutes.
- Remove the wings from the grill and toss with the reduced marinade. Place the wings on the grill over direct heat and cook, turning frequently, until the sauce has caramelized, 3 to 4 minutes. Top with chopped scallions and serve with lime wedges.
SPICY RUM PUNCH (GRAND LUX CAFE COPYCAT/CLONE)
Thanks to pinky kookie in Recipe Request for her supply of the recipe that I used to create the creation that is the closest approximation to the Spicy Rum Punch that Grand Lux Cafe (sister of the Cheesecake Factory) used to serve. She called it Spicy Rum Punch. I've added a few things and taken away a few, and I am posting it here so that I don't lose the recipe. This drink is VERY potent.
Provided by JanieTeachGal
Categories Beverages
Time 5m
Yield 1 delicious beverage, 1 serving(s)
Number Of Ingredients 12
Steps:
- 1. Make spicy rum punch in advance using the following ADDITIONAL ingredient amounts: 1/4 cup pomegranate cranberry juice cocktail, 1/4 cup orange juice, 1/4 cup pineapple juice, 3/4 cup sugar, and 1 T cayenne pepper. Blend cayenne pepper and sugar in a small bowl. Add spicy sugar to juices in saucepan. Heat to dissolve/melt sugar. Store in a squirt bottle (like a restaurant ketchup one) in the refrigerator.
- 2. Blend 3 T granulated sugar with 1 teaspoon cayenne pepper. Using a 16-ounce capacity glass (I used a wide mouth stemmed ice tea glass), dip the rim of the glass in 1/4 cup of pineapple juice poured into a bowl wide enough to accommodate the upended glass. Pour spiced sugar onto a dessert plate. Spin the upended glass in the spiced sugar, being sure to completely coat both sides of the rim of the glass a half a centimeter inches.
- 3. Fill glass with ice (halfway). Add syrup, juices, liqueur, and rum. Stir. Either float the fruit garnish in the drink or skewer the pieces together with a cocktail pick.
- 4. Enjoy. You've earned it! Make sure to lick a bit of the spiced-sugar rim with each sip. (Translation: This is not a beverage to enjoy with a straw.).
Nutrition Facts : Calories 500.6, Fat 0.7, SaturatedFat 0.1, Sodium 37.7, Carbohydrate 94, Fiber 1.1, Sugar 76.1, Protein 1.1
SPICY RUM PUNCH
Here is a rum punch to suggest parties near a warm ocean and sand beneath your feet. It's an old-fashioned concoction, and you'll need to raid your spice cabinet for this. Pour it over ice and give thanks for the warming comfort of good rum.
Provided by Jacques Pepin
Time 40m
Yield Two gallons, or about 90 servings
Number Of Ingredients 17
Steps:
- For the syrup, remove the skin from the oranges and lemons with a vegetable peeler and place the peelings in a large saucepan. Extract the juice from the oranges and lemons and add it to the saucepan with the remaining ingredients. Bring to a boil, reduce the heat and boil gently, uncovered, for 30 minutes. Strain through a fine strainer and cool. You should have 2 quarts.
- For the punch, combine the punch ingredients in a large container and mix well. Transfer to gallon jugs, cover and refrigerate until serving time.
- For each serving, place 1/2 cup ice cubes in an old-fashioned glass and pour 1/3 cup of the punch over the ice. Stir well and serve.
BLOOD ORANGE PUNCH WITH SPICED RUM
Blood orange punch is a recipe inspired by my general manager at Dama, Marco Ramos. It's his specialty.
Provided by Antonia Lofaso
Categories beverage
Time 10h
Yield 4 servings
Number Of Ingredients 8
Steps:
- Add the dark and white rum, blood orange juice, orgeat, lemon juice and salt to a large pitcher, stirring to combine. Pour over ice-filled rocks glasses and garnish each glass with a lemon peel.
- To serve: Add dry ice pellets to a large, shallow platter. Put the glasses on the platter, surrounding each glass with the dry ice but being careful not to touch the pellets with your hands. Carefully serve the drinks on the platter.
SPICED RUM PUNCH
This festive punch will get your party started and keep it rolling all night.
Provided by Martha Stewart
Categories Food & Cooking Drink Recipes
Number Of Ingredients 7
Steps:
- In a small pot, bring water, sugar, and 6 cinnamon sticks to a boil. Reduce to a simmer and cook 8 minutes. Let cool to room temperature; discard cinnamon. (Refrigerate in airtight container, up to 1 month.) In a punch bowl, stir together cinnamon syrup, pineapple juice, rum, and lime juice. To serve, add ice and cinnamon sticks.
RUM PUNCH
Shivi Ramoutar's recipe for this classic Caribbean cocktail combines sweet and sour flavours for a fruity weekend tipple
Provided by Shivi Ramoutar
Categories Cocktails, Drink, Treat
Time 5m
Number Of Ingredients 10
Steps:
- Pour the juices, rum, sugar syrup, grenadine and Angostura bitters into a large jug and give it a good stir. Pop into the fridge to chill for 1 hr.
- Serve over ice cubes, sprinkle over the nutmeg and garnish with an orange slice and maraschino cherry, speared with a cocktail stick.
Nutrition Facts : Calories 271 calories, Carbohydrate 23 grams carbohydrates, Sugar 22 grams sugar, Protein 1 grams protein
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