marmalady
Executive Chef
This is just awesome!
CARIBBEAN ORANGE AND DARK RUM SAUCE
makes about 2 cups
1T olive oil 1 minced shallot 2oz.dark rum 2cups orange juice
1tsp. molasses
1 tsp. cornstarch
1 tsp. soy sauce
¼ habenero chile minced
½ tsp. salt
½ tsp. worchestershire
¼ tsp. allspice
cracked black pepper
In a 2 quart pan, heat olive oil, add shallot and cook for 1 minute; remove the pan from the heat; add the rum, and carefully return the pan to the flame; the rum will ignite; when the flame extinguishes, add the orange juice, molasses and habenero, bring to a simmer, and whisk in the cornstarch and soy sauce mixture to thicken. Season with salt, allspice, pepper, and worchestershire.
Serve as a dipping sauce with spicy foods like jerk; also makes a good glaze for grilled chicken or fish.
CARIBBEAN ORANGE AND DARK RUM SAUCE
makes about 2 cups
1T olive oil 1 minced shallot 2oz.dark rum 2cups orange juice
1tsp. molasses
1 tsp. cornstarch
1 tsp. soy sauce
¼ habenero chile minced
½ tsp. salt
½ tsp. worchestershire
¼ tsp. allspice
cracked black pepper
In a 2 quart pan, heat olive oil, add shallot and cook for 1 minute; remove the pan from the heat; add the rum, and carefully return the pan to the flame; the rum will ignite; when the flame extinguishes, add the orange juice, molasses and habenero, bring to a simmer, and whisk in the cornstarch and soy sauce mixture to thicken. Season with salt, allspice, pepper, and worchestershire.
Serve as a dipping sauce with spicy foods like jerk; also makes a good glaze for grilled chicken or fish.
