DU Chefs... I Need Help...

[TheMightyFavog]

I have a 17 dollar income tax return coming. I'm thinking of splurging it on actually cooking a nice dinner for myself instead of going to the dining hall. I already have about 3/4 cup of Pusser's British Navy Rum. I have no staples, and I like chicken, beef, pork, salmon, shrimp and fish (Provided that its fresh). I wouldn't rule out a vegetarian dish, though.

I'd like to use the rum for a nice sauce or something.

[libodem]

1. drink the rum

[Skink]

2. Dude. Turkey Meatloaf...Nuff said.

[punpirate]

3. I wouldn't bother using...

... the rum for a main course sauce. Why not save a bit of it for a rum and raisin sauce on a dessert, like a bread pudding?

[TheMightyFavog]

4. Well, I was possibly considering something of a carribean flavor....

It's springtime, and it's getting warm.

[KittyWampus]

5. Rum Is From Molasses & Caribbean. It's Usually Used For Desserts

With meat it's more likely to be used in a BBQ sauce or glaze for pork... maybe chicken. Definately not fish, IMO. Edit- maybe shrimp.

Here's a recipe:

Garlic and Rum Roast Pork Recipe
Ingredients
6 large cloves garlic, peeled
2 small white onions, peeled and coarsely chopped
1 small bunch parsley, bottom stems discarded (about 1/2 cup loosely packed)
1 tablespoon fine sea salt
1 tablespoon freshly ground black pepper
1/4 cup dark rum
1/2 cup light brown sugar
1/4 cup freshly squeezed lime juice
1/4 cup olive oil
2 pounds fresh pork tenderloin, trimmed of any excess fat


Instructions
Put the garlic, onion, parsley, salt, pepper, rum, sugar, and lime juice in the bowl of a food processor fitted with the steel blade. Process until finely chopped, then drizzle in the oil, pulsing just to combine.Ê Transfer the mixture to a small bowl.

Put the pork in a large bowl or on a platter big enough to hold it with the marinade.Ê Vigorously rub the pork with the marinade, cover, and let marinate in the refrigerator for at least 4 hours or, preferably, overnight.

Place a skillet over medium heat. Season the pork with salt and pepper and placve into the skillet. Sear until golden, about 3 minutes, then turn the pork over to sear the other side, turning again to completely sear all sides, about 3 minutes per side until well browned. Turn the heat down to low, add the remaining marinade to the pan and partly cover with a pot cover to finish cooking, about 5-6 minutes more. Cook until the internal temperature, using an instant-read thermometer inserted to the thickest part of the pork reads 155 degrees F.

Remove the pan from the oven, transfer the pork to a cutting board, and let it rest for 10 minutes. Carve the pork into 1/2 -inch-thick slices.

Yield: 4 to 6 servings

Credits
Recipe from: Chef Michael Lomonaco, Noche Restaurant, New York, NY

[EstimatedProphet]

6. Easy to make-fruit flambe

Get some apples, strawberries, bananas, etc. and dice them up. Get a deep frying pan and put in about 1 cup of brown sugar. Add the rum and start heating. Melt the sugar in the rum, then add fruit (about 2-3 cups total). Keep heating over a low flame while you mix the fruit into the brown sugar sauce. When it just starts to bubble, light the surface with a match. Keep cooking until the rum burns off. Pour over ice cream or pie.

[mark414]

7. damn that sounds really good

i just might have to try that

[EstimatedProphet]

9. Oh it rocks!

I made some last Saturday for the Prophetess' family. However, don't use 151 rum-it really overpowers it. Stick with the Pusser's.

[Rabrrrrrr]

8. Shrimp fettucine alfredo with a t-bone steak with mushrooms and asparagus

You could do that for $17.

Either keep asparagus whole, or chop into two inch long sections.

Make a mushroom broth by simmering the mushrooms in just enough water to cover them in a pan for 10 minutes (or 20 if you can), then reduce that down by half.

Pan fry the steak. When steak is done, put on plate and cover to keep it warm (or put into a warm oven if you can). Deglaze the pan with some rum. When degalzed, add the mushroom broth, throw in the asparagus and mushrooms, some minced shallots or onions if you like, and let go for a couple minutes. Add cream if you'd like a creamy sauce, and let reduce for a couple minutes. Swirl in a TBSP of butter before serving, and pour over the steak.

Serve the fettuicine alfredo on the side.

You could also saute or steam the asparagus, and not put it into the sauce.

[TheMightyFavog]

10. Wait... I do have cider vinegar...

Left overfrom my last cold.

[EC]

11. Whenever I want to treat myself

I buy a pound of sea scallops, usually costs me about $3 or $4. you could use part of the rum to sweeten them as a marinade and then broil or grill with some butter and garlic. I eat mine by themselves, but you could have rice or noodles with them. Make a good drink with the rest of the rum...

[countmyvote4real]

13. That sounds great. Yum.

My problem with scallops is that I always over cook them. If it's not too much trouble... How do you know when they're done either in a pan, broiling, etc?

[EC]

14. When they look firm

and a bit toasty on top. I really haven't timed them, I just check them a lot, and they have been perfect every time I've made them. It doesn't take long on each side though. Just cook until they look white and no transparency or gel type wobble when touched.

[BiggJawn]

12. Beats me. Cooking with Hootch isn't in my repertoire

Staek, thick-cut fried taters, sauted Portobello 'shrooms with garlic over the top of the steak, Steamed green beans or broccolli, and have the rum for dessert.