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Old 09-25-2014, 10:45 PM   #11
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@buckytom Thanks for the quick recipe. I'll definitely be trying this out next time I get a sleeve of pork chops.
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Old 09-26-2014, 07:35 AM   #12
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Amber :)
Marinade:
1 Small ripe papaya seeded, peeled and cut into large chunks
1 Cup amber rum
1 Large clove of garlic, peeled
1 piece of ginger about 1" long and 3/4" diameter, peeled
1/2 Small onion, peeled and cut into large chunks
1 Jalapeno (Scotch bonnet if you feel adventurous), stem removed
Juice of 1 lime
Salt element to taste (can be any type of dry salt, soy sauce, fish sauce, etc)
Sweet element to taste (I like honey)
You can add black or white pepper if you like

Place all ingredients in a blender and process until smooth. Adjust seasonings if needed. If you can't find or don't like papaya, sub equal amount of fresh or canned pineapple. This is a basic guide, make it yours!

This will be great as a marinade for grilled bone in/skin on chicken thighs. Marinate them for up to 3 hours. Reserve the marinade. Bring to a boil, simmer until it reaches a glaze like consistency. You can baste the thighs at the end of cooking and/or serve as sauce on the side.
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Old 09-29-2014, 12:52 PM   #13
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I went on vacation recently and I've got a little too much rum leftover. I'm hoping to find some great ways to use it up, and I'd like to stay away from baking and desserts, if possible.

Does anyone have any great recipes for using rum as a marinade, or as a sauce? I'm leaning towards grilling, but I think that a frying pan would be fine for anything that I want to cook.

For some reason, ham and pineapple sound like they'd take on a rum flavor well. I'm up for other suggestions too.
I don't think I could ever consider rum as "left over" - rum is just rum. A shot or two of it in many braising liquid combos would work, especially for chicken or pork.

Personally, I'd rather drink it. My standby rum punch that I made a lot when we lived in the Bahamas (and still do) was this:

2 parts orange juice
2 parts pineapple juice
1 part cranberry juice
1 part coconut rum
1 or 2 parts gold rum
Squeeze in the juice of 1/2 key lime and pour over ice - add a lime wedge.
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Old 09-29-2014, 02:08 PM   #14
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Originally Posted by RPCookin View Post
I don't think I could ever consider rum as "left over" - rum is just rum. A shot or two of it in many braising liquid combos would work, especially for chicken or pork.

Personally, I'd rather drink it. My standby rum punch that I made a lot when we lived in the Bahamas (and still do) was this:

2 parts orange juice
2 parts pineapple juice
1 part cranberry juice
1 part coconut rum
1 or 2 parts gold rum
Squeeze in the juice of 1/2 key lime and pour over ice - add a lime wedge.
That looks good. Have you ever had a Kapok Tree Inn Planter's Punch?
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Old 09-29-2014, 03:29 PM   #15
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That looks good. Have you ever had a Kapok Tree Inn Planter's Punch?
Not as far as I know. I've had a lot of variations on rum punch though. I think every bar on every Caribbean island has its own "signature" version. Some are better than others, and some exist only to see how much liquor they can pack into one glass. I've had some with words like "annihilation" in the name, and they do put a punch in the glass.
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Old 09-29-2014, 04:02 PM   #16
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... I'd like to stay away from baking and desserts, if possible.

...
sorry, no suggestions here, but i do have a question. Why not baking? Just wondering, because in my opinion rum in baking is awesome.
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Old 05-11-2015, 06:17 AM   #17
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If you still haven't used up that rum how about bananas Foster over vanilla ice cream. A little pyrotechnic cooking in the yard at dusk would be the perfect finish to a summer barbeque.

Also try slitting a couple of vanilla beans and adding them to a pint of rum, let them marinate together in a cool dark place until fall and use in place of vanilla extract when baking, making whipped cream, frosting, etc...
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