Three Sheets Sweet and Tangy Island BBQ Sauce

November 6th, 2016

Three Sheets Sweet and Tangy Island BBQ Sauce

  • ½ cup Don Q Gold rum or Don Q Añejo rum
  • ¼ stick Butter
  • ½ cup Vidalia onion
  • ½ cup Green onion
  • 1 cup Firmly packed brown sugar
  • 1 cup Ketchup
  • 1 tbsp Jerk seasoning blend
  • 1 tsp Lime zest
  • 2 tbsp Fresh lime juice
  • 2 tbsp Soy sauce
  • 1 tsp Fresh grated or ground ginger
  • ⅓ cup Honey
  • ¼ tbsp Liquid smoke
  • 2 Garlic cloves, minced
  1. PROCEDURE: In a large saucepan, sauté the onions and garlic in butter until tender. Add brown sugar and cook until it dissolves. Add all the remaining ingredients (except rum) one by one while constantly stirring over medium heat. Cook for about 15 minutes. After reaching a full boil, add Don Q Rum and cook for an additional 5 minutes. Lower the heat and let simmer for another 10 minutes.

Calypso’s Coco-Pineapple Chutney

November 6th, 2016

Calypso’s Coco-Pineapple Chutney

  • ½ cup Don Q Coco rum
  • 1 tsp Sesame oil
  • ½ tsp Minced garlic
  • ⅓ cup Green onion diced
  • 1 Serrano pepper seeded and diced
  • ½ cup Red bell pepper diced
  • 1 cup Pineapple crushed or chopped
  • ½ cup Shredded coconut
  • ½ tsp Fresh grated or ground ginger
  • ¼ cup Honey
  • 1 tsp Caribbean spice blend
  • 1 tsp Corn starch
  1. PROCEDURE: In a medium sauce pan, sauté onions, garlic and peppers in the sesame oil until tender. Add coconut, pineapple and spices, then cover for 15 minutes over medium heat. Add honey and stir until it has a consistent bubble – not a rolling boil. Add the Don Q Coco Rum and let simmer for 15 minutes. Mix cornstarch with a tablespoon of water. Stir until it liquefies and then add to the mixture. Reduce heat and cook for an additional 10 minutes until sauce thickens.
  2. Serve over chicken, pork or duck, or as a perfect dipping sauce for egg rolls or other Asian appetizers.

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