Grilled Marinated Lamb Chops

November 9th, 2016

Grilled Marinated Lamb Chops

  • 1 cup Don Q Gran Añejo rum
  • 2 cups Don Q Gold rum
  • 1 stick Butter or margarine
  • ½ cup Brown sugar
  • 2 tbsp Worcestershire sauce
  • ½ cup Diced baby portobello mushrooms
  • 1 Diced Vidalia or sweet onion
  • ½ cup Sliced green onions
  • 1 cup Merlot or earthy Cabernet Sauvignon
  • 6-8 Medium-sized lamb chops
  • 1 cup Diced andouille or other spicy smoked sausage
  1. PROCEDURE: Marinate lamb chops in Don Q Gold Rum overnight in refrigerator. If desired, rub meat with a grilling seasoning or rub, avoid using a BBQ seasoning/rub. Grill to desired temperature; medium rare or medium provides richest flavor. In a saucepan, melt stick of butter and sugar. Add mushrooms, diced sausage and Vidalia onion. Cook over medium heat until onion starts to caramelize. Add Worcestershire sauce and wine while continuing to stir. Bring to a low boil and then add Don Q Gran Añejo Rum. Simmer and reduce for about 2 hours until it thickens, stirring periodically and then portion over grilled lamb chops. Garnish with sliced green onions and serve.

Grilled Pork Chops

November 9th, 2016

Grilled Pork Chops

  • 2 cups Don Q Gold rum
  • ¼ cup Brown sugar
  • 2 tbsp Worcestershire sauce
  • 6 to 8 Medium pork chops (bone-in)
  • 1 tbsp Creole or Cajun spice
  • Olive oil
  1. PROCEDURE: Combine Don Q Gold Rum, Worcestershire sauce, spice and brown sugar in a mixing bowl and whisk until brown sugar is close to being dissolved. Marinate pork chops in Don Q Gold Rum mixture overnight in refrigerator. Brush on olive oil. Grill chops until cooked to medium. Serve with Creole Cornbread, Andouille and Pecan Stuffing.

Creole Cornbread, Andouille and Pecan Stuffing

November 9th, 2016

Creole Cornbread, Andouille and Pecan Stuffing

  • 2 pans Homemade cornbread allow to sit out so it becomes slightly stale (can be substituted with packaged corn bread stuffing mix)
  • 1 lb Andouille or other spicy smoked sausage diced into 1/4” sized pieces
  • 1 cup Sliced mushrooms
  • ½ cup Crushed pecans (optional)
  • ½ cup Butter
  • 2 cups Coarsely chopped sweet or Vidalia onions
  • 1 cup Coarsely chopped celery
  • 1 cup Coarsely chopped bell pepper
  • 1 tsp Finely chopped garlic
  • ¼ cup Shallots or green onions
  • 1 tbsp Finely chopped parsley
  • 2 tsp Poultry seasoning
  • 2 tsp Basil
  • 1 tsp Black pepper
  • 1 pinch Thyme
  • 2 cups Chicken or turkey stock
  • ½ cup Don Q Añejo rum
  • ½ cup Worcestershire sauce
  • ½ cup Brown sugar
  1. PROCEDURE: If you are making your own corn bread, do that first and set aside. Crumble when slightly stale. Chop and dice all remaining ingredients. In a 4-quart pot, melt the butter on medium heat. Sauté the onions, celery, bell pepper, garlic, parsley and shallots until tender. Don’t let the butter burn!
  2. Stir in the chopped sausage, mushrooms and pecans and sauté for about 4 minutes. When all ingredients are blended nicely, add 1/2 cup of Don Q Añejo Rum. Continue to sauté for an additional 3 to 4 minutes until the alcohol is cooked off. You want the wonderful tannins, caramels and vanilla from the rum to really shine through. Add the Worcestershire sauce, basil, black pepper and brown sugar. While simmering, add 1 1/2 cup of poultry stock. Remove from heat and add the corn bread. Add the pinch of thyme and mix thoroughly. The stuffing should be slightly moist, but not too much so. Add additional stock if needed to get the consistency you prefer. Remember, it will pick up more juices once it is in the bird or other meat you will stuff. Set aside for about 10 minutes and stir the mixture every 10 minutes for about 1/2 hour. Then refrigerate or stuff.

Caribbean Candied Yams

November 8th, 2016

Caribbean Candied Yams

  • ⅓ cup Don Q Coco rum
  • 6 Cooked/cooled yams (2 cups mashed)
  • ½ cup Melted butter
  • 1 cup Shredded sweetened coconut
  • 1 tsp Vanilla extract
  • ½ cup Brown sugar
  • ½ cup Granulated sugar
  • ⅔ cup Milk
  • 2 Eggs
  • TOPPING
  • ½ cup Flour
  • ½ cup Brown sugar
  • 1 stick Butter
  • 1 cup Chopped pecans
YAMS
  1. PROCEDURE: Remove cooked yam skins. Mix yams, rum, butter, coconut, vanilla extract, brown sugar, granulated sugar, milk and eggs in a large bowl. Spoon into a slightly buttered 9” x 12” baking dish/pan. Spread topping (recipe below) evenly across the yam mixture. Bake at 350º for 45 minutes to an hour or until golden brown.
TOPPING
  1. Mix flour, brown sugar, butter and pecans in a bowl.

Don Q Ham Marinade

November 6th, 2016

Don Q Ham Marinade

  • Ham (purchase by pound according to how many it serves)
  • 1 stick Butter
  • 1½ cups Don Q Gold rum
  • 1 tbsp Vanilla extract
  • 1 tsp Cinnamon
  • 1 tsp Nutmeg
  • ½ cup Brown sugar
  • ½ cup White sugar
  • 1 pinch Ground cloves
  1. PROCEDURE: In a medium saucepan, melt the stick of butter with the sugar and spices. Once thoroughly blended, add Don Q Gold Rum and cook on medium for 5 minutes. Inject half of the mixture into the ham. Slowly pour the remaining mixture over the top of the ham. Allow to marinate in the refrigerator for 6 hours. For an interesting Creole twist, add coarsely chopped pecans when mixture is simmering with the rum.
  2. Preheat oven to 350º. Place ham in a large roaster, bake covered for 1 hour. Uncover and reduce oven temperature to 250º, bake for an additional 45 minutes while basting regularly.

Bananas À La Don Q

November 9th, 2015

Bananas À La Don Q

  • 1 stick Butter
  • ½ cup Brown sugar
  • ⅛ cup Cinnamon
  • 1 Pinch Nutmeg
  • 4 Bananas peeled and sliced
  • ½ cup Don Q Gold rum
  • ½ cup Don Q Añejo rum
  • 1 cup Vanilla ice cream
  1. PROCEDURE: In a saucepan, melt butter with sugar. Add sliced bananas and stir in Don Q Gold Rum, cinnamon and nutmeg. Continue stirring over low heat until mixture thickens, about 3 to 4 minutes. Add the Don Q Añejo rum while gently stirring. Simmer for about 2 minutes. Immediately serve over vanilla ice cream.

Pirate’s Coast Caribbean Jambalaya

November 9th, 2015

Pirate’s Coast Caribbean Jambalaya

  • 2 Large Vidalia or sweet onions coarsely chopped
  • 3 Large red, green, and yellow peppers coarsely chopped
  • ½ cup Sliced green onions
  • 2 tbsp Chopped garlic
  • ¼ cup Jamaican or Caribbean seasoning
  • 2 cups Brown sugar
  • 1 cup Shaved coconut
  • 3 cans Pineapple chunks (20 oz. ea.)
  • 1 stick Butter
  • 2 cups Sweet and sour teriyaki sauce
  • 3 cups Chicken broth
  • 3 lbs Sliced spicy sausage (Andouille preferably)
  • 5 Diced chicken breasts (marinated in Don Q Coco Rum)
  • 1½ cups Don Q Gold rum
  • 2 cups Water
  • 5 cups Enriched white rice
  1. PROCEDURE: In a bowl, add diced chicken breasts, enough Don Q Coco Rum to cover, and sprinkle with Jamaican or Caribbean seasoning. Cover and refrigerate overnight.
  2. In a large pot, melt butter then add garlic, Vidalia onions, peppers, 1 cup of the teriyaki sauce, and Jamaican or Caribbean, seasoning and simmer for 20 minutes. Add pineapple, sausage and chicken, and continue to cook over medium heat, stirring regularly for 20 minutes. Add sugar and remaining cup of teriyaki sauce, cover for 15 minutes to let the flavors blend. Add Don Q Gold Rum and simmer. Add chicken broth, water and rice, and stir until it boils. Boil for an additional 5 minutes while stirring. Reduce heat to low, cover and intermittently stir until liquid is absorbed and rice is fully cooked. During cooking process, add water as needed for a moist, yet not wet, rice mixture. Remove from heat, let sit covered for 30 minutes. Garnish with shaved coconut and green onions.

Seared Sea Scallops

November 9th, 2015

Seared Sea Scallops

  • ½ cup Don Q Añejo rum
  • 1½ sticks Butter
  • ½ Large sweet Vidalia onion sliced
  • ¼ tsp Fennel seed
  • ¼ tsp Thyme
  • ¼ tsp Crushed red pepper
  • 1 tbsp Brown sugar
  • 2 Green onions sliced
  • 1 Large sweet potato thinly sliced into chips
  • 10 to 12 Giant sea scallops
  • ½ cup Canola cooking oil
  1. PROCEDURE: Melt butter in skillet. Add sliced onions, fennel, thyme, brown sugar and red pepper. Cook until onions are tender and begin to caramelize. Add scallops and sauté for 2 minutes per side. Pour the Don Q Añejo Rum over scallops and continue to simmer until they start to brown slightly. In another skillet, heat canola oil over high heat. Drop in sweet potato chips and fry until they begin to crisp. Serve scallops over chips.

Q Berry Cranberry Sauce

November 6th, 2015

Q Berry Cranberry Sauce

  • 1 cup Don Q Limón rum
  • 4 cups Fresh cranberries
  • 1 can Petite Mandarin oranges (drained)
  • ½ cup Crushed pineapple (drained)
  • ½ cup Granulated sugar
  • ½ cup Brown sugar
  • ½ cup Coarsely chopped pecans (or for a more bitter, less nutty taste, use walnuts)
  • ¼ tsp Ground cloves
  • 1 tsp Ground cinnamon
  1. PROCEDURE: In a small saucepan, add Don Q Limón rum and sugars; bring to a boil while stirring. Add cranberries and oranges, and continue to stir. Cranberries will start to burst in 10 minutes. Stir frequently. Add pineapple, nuts, cloves and cinnamon and boil for 5 minutes. Reduce heat and simmer for 15 minutes or until batch begins to gel. Cool and serve in a dish. Garnish with cinnamon sticks. Could also be used as a glaze for roasted duck or pork roast.

Mardi Gras Mojo Mojito Sauce

November 6th, 2015

Mardi Gras Mojo Mojito Sauce

  • ⅓ cup Don Q Mojito rum
  • ¼ cup Fresh mint
  • ½ cup Parsley
  • 3 Green onions
  • 1 Serrano pepper seeded
  • ⅓ cup Brown sugar
  • ½ Lemon juiced
  • ½ Lime juiced
  1. PROCEDURE: Place all ingredients in a food processor and blend until finely chopped, but still in solid texture. Chill in refrigerator for 1 hour before serving. Serve with cooked shrimp or favorite Asian or Latin appetizer.

Sweet and Spicy Meatballs

November 6th, 2015

Sweet and Spicy Meatballs

  • 1 cup Don Q Gold rum
  • 3 cups Teriyaki or Mr. Yoshida’s sweet and sour sauce
  • 1 stick Butter
  • 1 Vidalia or Mayan sweet onion
  • 1 tbsp. Minced garlic
  • 2 Red bell peppers
  • 1 cup Brown sugar
  • 1 tbsp. Crushed red pepper
  • 60-75 Meatballs
  1. PROCEDURE: In a large saucepan, melt butter over medium heat. Slice onion and bell peppers into strips and place in the saucepan with the simmering butter. Add garlic, brown sugar, crushed red pepper and teriyaki (or Mr. Yoshida’s) sauce. Add rum once vegetables are tender. Lower heat and let simmer for an additional 15 minutes. Make your meatballs using your favorite recipe or use premade meatballs. Place meatballs in a large pot and pour rum sauce over meatballs and cook thoroughly. Serve warm.

Creole Bread Pudding Soufflé

October 9th, 2015

Creole Bread Pudding Soufflé

  • STEP 1 - PUDDING INGREDIENTS:
  • 1 Large loaf of French bread enough to fill a 9”x13” baking pan to 3” deep
  • ½ cup Don Q Gold rum
  • 2 cups White sugar
  • 1 cup Brown sugar
  • 1 stick Melted butter
  • 1 stick Butter cut into 1/2” patties
  • 4 Eggs
  • 1 qt Milk
  • 1 tbsp Vanilla
  • 1 tbsp Ground cinnamon
  • STEP 2 - SAUCE INGREDIENTS:
  • 2 sticks Butter
  • 1 cup Brown sugar
  • 1 cup White sugar
  • 1 tbsp Vanilla
  • 1 tsp Cinnamon
  • 1 tsp Nutmeg
  • ½ cup Milk or cream
  • 1 cup Don Q Gold rum or Don Q Añejo rum
PUDDING
  1. PROCEDURE: Slice French bread into 1/2” disks and let dry out overnight in a 9”x13” baking pan. Preheat oven to 350º. Whisk eggs with in a large mixing bowl. Add 1 cup of white sugar, brown sugar, milk, vanilla, cinnamon, stick of melted butter and 1/2 cup of Don Q Gold Rum. Pour mixture over bread disks in pan and mash down bread until mixture is completely soaked up by bread. Place 1/2” butter patties randomly over pudding. Sprinkle white sugar across the top and bake for 1 to 1 1/2 hours or until the pudding rises high and turns a golden brown. It will fall shortly after removing from the oven. Serve with Don Q Rum sauce while still hot. Can be refrigerated afterwards and easily reheated or served cold with hot rum sauce.
SAUCE
  1. PROCEDURE: Melt sticks of butter with sugar and spices in a saucepan and stir in milk or cream once sugar is melted. Cook until bubbly, then add Don Q Gold Rum or Don Q Añejo Rum and cook on medium for 1 minute. Serve warm over bread pudding servings.

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