Spicy Bajan Rum Sauce Recipes
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.
HOT BUTTERED RUM SAUCE
Four ingredients and 25 minutes is all you need to make this creamy rum-flavored sauce.
Provided by By Betty Crocker Kitchens
Categories Condiment
Time 25m
Yield 32
Number Of Ingredients 4
Steps:
- Mix all ingredients in 1 1/2-quart saucepan. Heat to boiling over medium heat, stirring constantly.
- Boil 3 to 4 minutes, stirring constantly, until slightly thickened. Serve warm. Store covered in refrigerator.
Nutrition Facts : Calories 75, Carbohydrate 5 g, Cholesterol 20 mg, Fat 1, Fiber 0 g, Protein 0 g, SaturatedFat 4 g, ServingSize 1 Tablespoon, Sodium 30 mg
SPICY BAJAN RUM SAUCE
Whether deep molasses hued, translucent golden amber, or crystalline white, the potent beverage once called Kill Devil is a history lesson in a glass. The Dutch expelled from North-Eastern Brazil brought with them their knowledge on cane cultivation and processing as well as their ability not only to produce sugar, but also the beverage that was known in Brazil as aqua ardente or burning water. The rough and ready beverage became popular for it enlivened the social rounds of the plantocracy and soothed the miseries of the enslaved Africans. The drink in question was Rum, of course.
Provided by Member 610488
Categories Sauces
Time 5m
Yield 2 cups
Number Of Ingredients 2
Steps:
- Put the chiles in a sterilized jar and pour the rum over.
- Steep for at least 2 weeks. The longer it steeps, the hotter the rum will be.
- Use on food or in cocktails.
QUICK RUM SAUCE
Make and share this Quick Rum Sauce recipe from Food.com.
Provided by Jen T
Categories Sauces
Time 2m
Yield 1-2 serving(s)
Number Of Ingredients 3
Steps:
- Melt altogether until runny in a glass dish or small jug in microwave. Takes about 1/2 minute on high depending on wattage of your oven.
- To serve over bananas:.
- Peel & slice lengthways 1 or 2 bananas and fry in a little butter (both sides) until hot.
- Place in a dish and pour over sauce.
Nutrition Facts : Calories 269.7, Fat 11.5, SaturatedFat 7.3, Cholesterol 30.5, Sodium 92.8, Carbohydrate 26.9, Sugar 26.6, Protein 0.1
BUTTER RUM SAUCE
This is a great sauce for Bread Puddings. I got this recipe from my Grandmother years ago and have no idea where she got it from. The amount of rum is a guess. I have never measured it. The recipe says "to taste". Experiment with rum flavors...Coconut, Spiced, Dark, Light, Gold, etc. Enjoy!!
Provided by Kathy in Fla
Categories Sauces
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 3
Steps:
- Melt butter.
- Slowly stir in confectioners' sugar.
- Add rum.
- Heat until bubbly over medium-high heat.
- Pour over each serving of bread pudding.
- Enjoy!
Nutrition Facts : Calories 677.1, Fat 23, SaturatedFat 14.6, Cholesterol 61, Sodium 205, Carbohydrate 113.2, Sugar 110.9, Protein 0.2
RUM SAUCE
I make this sauce (its VERY rich) & recipe #56294 (Custard Sauce) every year and pour a little of each over a serving of my Christmas Pudding. If there's any left, its great over vanilla or rum & raisin ice cream.
Provided by CountryLady
Categories Sauces
Time 5m
Yield 1 cup
Number Of Ingredients 7
Steps:
- Combine all ingredients, except rum& flavouring in a heavy pot.
- Bring to a boil to melt butter& combine well; remove from heat.
- Stir in rum& flavouring; refrigerate in a covered container.
Nutrition Facts : Calories 2805.9, Fat 92.1, SaturatedFat 58.3, Cholesterol 244, Sodium 947.2, Carbohydrate 461.6, Fiber 0.3, Sugar 456.8, Protein 1.5
RUM SABAYON SAUCE
I don't usually eat fruit for dessert (I like my desserts to be as unhealthy as possible, apparently). If this sauce is served with it, though, I'm pretty thrilled to have fruit for a treat...maybe because it stops being healthy once it's smothered in a rum custard sauce? This makes 1 1/2 cups of sauce.
Provided by Aunt Cookie
Categories Sauces
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Whisk together all of the ingredients in a double boiler.
- Heat the sauce, whisking continuously, for about 5 minutes, just until it thickens (don't let it boil, or it will curdle!).
- Remove from the heat. Serve warm or chilled -- both ways are good!
Nutrition Facts : Calories 188.2, Fat 5.5, SaturatedFat 1.9, Cholesterol 247.3, Sodium 40.6, Carbohydrate 26.2, Sugar 25.4, Protein 5
SPICY BARBADOS PEPPER SAUCE
The sauce is good on just about anything from pork, chicken, and seafood. I like it on boneless-skinless chicken breast seasoned with fresh thyme, salt and pepper, broiled until about done then heavily basted with the sauce to finish. This recipe fills a Dutch oven over half the pan. Plenty for leftovers.
Provided by RogerB
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 1h20m
Yield 112
Number Of Ingredients 12
Steps:
- Place the onion, red pepper, Scotch bonnet chiles, papaya, and garlic in a food processor. Pulse until finely chopped. Scrape into a large pot, and stir in the mustard powder, sugar, wine, vinegar, water, and lemon juice.
- Bring to a simmer, then reduce heat to medium-low, and continue simmering, stirring frequently until the mixture has thickened, about 1 hour. Once thick, remove from the heat, and stir in the yellow mustard.
Nutrition Facts : Calories 26.6 calories, Carbohydrate 4.8 g, Fat 0.2 g, Fiber 0.3 g, Protein 0.3 g, Sodium 51.9 mg, Sugar 4 g
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