Rummy Lamb Chops
Ingredients:
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½ C. Sweet Soy/Balsamic Sauce (* see recipe below)
½ C. Dark Rum
¼ C. Hoisin Sauce
¼ C. Sesame Oil
¼ tsp. Dried Thyme
¼ tsp. Dried Oregano
12 Garlic Cloves, minced
16 Lamb Chops (1 inch thick)
Directions:
To make the marinade: combine Sweet Soy/Balsamic Sauce, dark rum, hoisin sauce, sesame oil, thyme, oregano, and garlic in a small bowl and mix well. Measure out ¼ cup of the marinade and reserve it for basting the meat on the grill.
Place the lamb chops in a large, shallow dish. Spoon the remaining marinade over the chops and turn the chops to coat evenly. Cover dish with clear wrap and allow chops to marinade at room temperature for about one hour.
Heat grill to 350°F. Once the grill is hot, place the chops on the grill over the flames and cook for about 3 to 4 minutes. Brush (or lightly spoon) marinade on both sides of each lamb chop. Cook the chops for an additional 3 to 4 minutes longer, until lightly charred on each side. Transfer the lamb chops to a serving platter and allow them to rest for about 5 minutes before serving. Yield: 4 servings.
*Sweet Soy/Balsamic Sauce (makes 1 cup)
Ingredients:
1 tsp. Cornstarch, or as needed
2 Tbsp. Water
¼ C. Dark Brown Sugar, firmly packed
½ C. Fig Balsamic Vinegar
½ C. Soy Sauce
3 Tbsp. Dark Rum
Directions:
In a small bowl stir together the cornstarch and water until the cornstarch dissolves and the mixture has the consistency of heavy cream, adding more cornstarch if the mixture is too thin.
Combine the brown sugar, vinegar and soy sauce in a small saucepan and bring to a boil over medium heat, stirring to dissolve the sugar.
Add the rum. Stir the cornstarch mixture briefly to recombine, then add it to the soy-vinegar mixture and simmer over low heat for about 3 minutes, until the sauce thickens enough to coat the back of a spoon.
Remove the sauce from the heat and let it cool completely. Set aside ½ cup of the sauce and refrigerate the remainder in a seal-able container.
Pecan & Rum Banana Bread
Ingredients:
Photo credit: www.f romvalerieskitchen.com
For the Bread-
2 Tbsp. Butter, softened
2 Tbsp. Cream Cheese, softened
1 C. Sugar
1 Egg
2 C. All-Purpose Flour
2 tsp. Baking Powder
½ tsp. Baking Soda
1⁄8 tsp. Salt
1 C. Bananas (overripe), mashed
½ C. Whole Milk
2 Tbsp. Dark Rum
½ tsp. Lime Zest
2 tsp. Lime Juice
1 tsp. Vanilla Extract
¼ C. Toasted Pecans, chopped
¼ C. Coconut Flakes
For The Topping-
¼ C. Brown Sugar
2 Tbsp. Butter
2 tsp. Lime Juice
2 tsp. Dark Rum
2 Tbsp. Toasted Pecans, chopped
2 Tbsp. Coconut Flakes
Directions:
Preheat the oven to 350°F. Lightly grease 8×4-inch loaf pan with cooking spray (or butter).
Beat together 2 tablespoons of butter and cream cheese at medium speed until light and fluffy. Gradually beat in the sugar until well-combined. Beat in the egg.
In a separate bowl, sift together the flour, baking powder, baking soda, and salt. Set aside.
In another separate bowl, stir the bananas, milk, rum, lime zest, lime juice, and vanilla extract until combined.
Add a third of the dry ingredients into the cream cheese mixture followed by a third of the banana mixture. Repeat the same process two more times.
Add the toasted pecans and coconut flakes, just gently mix.
Pour the batter into the greased loaf pan. Bake for 1 hour, or until a toothpick inserted into the center comes out clean. Cool bread in the pan for about 10 to 15 minutes then transfer it to a serving plate.
While the bread is cooling, begin preparing the topping. Combine the brown sugar, butter, lime juice, and rum into a small saucepan over medium-high heat. Stir constantly for 1 minute, or until the sugar has dissolved, and the mixture is smooth. Remove from heat and add pecans and coconut flakes.
Spoon the topping over the bread while it is still warm.
Let the bread cool completely before serving. Enjoy!
