Seared Sea Scallops

November 9th, 2015

Seared Sea Scallops

  • ½ cup Don Q Añejo rum
  • 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.

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.

Coco Wings

November 6th, 2015

Coco Wings

  • 4 cups Don Q Coco rum
  • 4 cups Pineapple juice
  • 1 cup Coconut cream
  • 1 can Crushed pineapple
  • 1 cup Shredded sweetened coconut
  • 1 tbsp Crushed red pepper
  • 1 stick Butter
  • 50 Fresh chicken wings
  1. PROCEDURE: In a large pot, pour pineapple juice, cream of coconut, crushed pineapple, shredded coconut, and red pepper. Bring mixture to a light rolling boil and cook over medium heat for 20 minutes. Add rum and continue to cook for an additional 10 minutes. Remove from heat and stir in the stick of butter until completely melted. Place chicken wings in a large mixing bowl and pour marinade over them. Place in the refrigerator and let it sit overnight. When ready to cook, sprinkle with additional shredded coconut and red pepper to taste. Grill, broil or bake until chicken is fully cooked.
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