June 2020 - Cooking With Rum

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                            Chicken in Rum Paradise

Ingredients:

  • 6 chicken breasts, skinned, boned and pounded thin
  • ¼ C. olive oil
  • 4 Tbsp. butter
  • 6 cloves of garlic, cut in half
  • ½ tsp. ground basil
  • ½ tsp. dried oregano
  • salt & pepper to taste
  • 2 Tbsp. red wine vinegar
  • 2 Tbsp. aged rum
  • ½ C. chicken stock

Directions:

In a large skillet, heat the oil and butter and add the garlic, basil, oregano, salt and pepper. When the mixture is sizzling, add the chicken breasts and cook for 5 to 8 minutes depending on size and thickness of the meat.  Remove chicken from skillet and place on an oven-safe platter and place in warm oven.  Now add the vinegar and rum to skillet, cook for 2 minutes, then add chicken stock.  Scrape loose all of the brown bits in the bottom of the pan, mixing the sauce well.  Strain through a fine mesh and pour over chicken breasts.  Serves 6.

                       Hot Fudge Rum Pudding Cake

Ingredients:

  • 1 Tbsp. butter, for greasing pan
  • 1 C. flour
  • 2 tsp. baking powder
  • ½ C. cocoa, divided
  • ½ tsp. salt
  • 1 C. brown sugar, divided
  • ½ C. whole milk
  • 2 tsp. vanilla extract
  • 1 egg yolk
  • 2 Tbsp. dark/aged rum
  • ½ stick butter, melted
  • ½ C. semisweet chocolate chips
  • 1 Tbsp. instant espresso powder
  • ½ C. hot water

Directions:

Salt and pepper chicken breasts.  Melt butter in a pan and sauté chicken until lightly browned.  Heat the rum and pour over chicken and light it.  When the flame dies, add cream, cover and simmer for 15 minutes.  Remove the chicken to a heated serving platter and pour remaining liquid from pan over chicken.  Garnish with minced chives.  Serves 6.