October 2016- Cooking With Rum

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October 2016- Cooking With Rum

Rum Spiced Chili con Carne

Ingredients:

• 2 lbs. Ground Beef

• 2 Lrg. Onion, chopped

• 2 Cloves Garlic, minced

• 15 oz. Tomato Puree

• 1 ½ tsp. Oregano

• 2 Tbsp. Chili Powder

• 1 ½ tsp. Cumin

• ¾ C. Dark Rum

• 1 lb. Can Red Kidney Beans, drained (optional)

• Salt & Pepper to taste

Directions:

Sauté onions and garlic in 2 tablespoons olive oil until soft. Add the ground beef and cook until brown. Add the rest of the ingredients. Stir until mixed well, cover and simmer over low heat for 1 hour.

Candied Yam Soufflé

Ingredients:

• 2 lbs. Yams, baked and peeled

• ¼ lb. Butter

• 2 Eggs

• ½ C. Half & Half

• ¼ c. Dark or Spiced Rum

• ½ tsp. Allspice

• 1 tsp. Cinnamon

Directions:

Mash yams and combine with remaining ingredients. Spoon into buttered soufflé dish. Bake for 30 minutes at 350 ⁰ For until puffed and golden.

-Article written by Chef Susan Whitley

Hello, my name is Susan Whitley, I am passionate about great foods and beverages. I love finding recipes that incorporate my favorite ingredients and sharing the results with my friends and family. Through this monthly column I will do my best to inspire you to incorporate the spirit of the tropics into your everyday cooking. 

Sue@gotrum.com