Hot Fun In The Summertime

"Why is the rum always gone?"

                        - Jack Sparrow

Summertime usually means cold, adult beverages.   I know I have enjoyed quite a few over the years.  Sometimes you just need a change from wine or beer.  Like pirates before me I like rum.  I also have a fondness for tequila.  

Flying my colors! 

I thought I would share some of my favorite cocktails for summer this week.   Some have been around for years.  Others, I have created myself.  If you make any of the recipes, snap a pic and tag me on Twitter or Instagram! I would love to see it!  @jjthecook for both.  Enjoy and happy, responsible drinking!

Measurements are approximate. 

J.J.'s Scurvy Buster

• 2 oz Rum – I prefer spiced
• 1 oz lime juice
• 2 oz pineapple juice
• 1 oz orange juice
• 2 oz coconut water
• 1 oz simple syrup if desired

1. Shake or stir to mix – serve over ice.
2. Garnish with cherry and orange slice if desired.
3. Serves one.

Frozen Rum Runner

• 3/4 ounce spiced or gold rum
• 1/4 ounce blackberry liqueur 1/4 ounce creme de banana liqueur
• 2 ounces orange juice
• 1/2 ounce grenadine
• 8 ounces crushed ice
• 1/4 oz. dark or 151 proof rum

1. Add spiced or gold rum, blackberry liqueur, creme de banana liqueur, orange juice, grenadine and crushed ice in a blender.
2. Blend until slushy and pour into glass. 
3. Float with 1/4 oz. dark or 151 proof rum
4. Serves one

Dirty Banana

• 2 oz. Tia Maria or Kahlua
• 2 oz. dark rum
• 2 oz. rum cream liqueur
• 4 oz. milk
• 1 oz. simple syrup
• 3/4 banana
• chocolate syrup
• Ice

1. Fill blender 3/4 way with ice and all ingredients.
2. Blend until thick and smooth.
3. Pour into glasses
4. Drizzle chocolate syrup on top for garnish
5. Serves two
   

 Paloma Ala J.J.

• 2 oz tequila blanco (silver)
• Juice of half a lime
• 3 oz pink grapefruit juice
• 3 oz soda
• pinch salt
• Lime wedge, for garnish

1. Combine tequila, lime juice and a pinch of salt in a highball or Collins glass.
2. Add ice
3. Top with grapefruit and soda.
4. Stir gently
5. Serve with a lime wedge garnish

Skewer Me?

I have grilling fever.  My backyard is a peaceful haven these days.   Why not try something different and new?  Why buy those over priced ones they put together at the grocery store? Let's do kabobs!

Shish Kabob - It is a dish consisting of meat threaded on a skewer and grilled. Any kind of meat may be used; cubes of fruit or vegetables are often threaded on the spit as well. Typical vegetables include tomato, bell pepper, onions, and mushrooms. In the USA, the word "kebob" usually refers to shish kebab. 

Tasty stuff if you ask me! I first started playing around with kabobs about five years ago.  My favorite is probable chicken or pork with pineapple.  Fairly healthy too.  I usually serve on a bed of rice or couscous and additional grilled vegetables. A side salad works well too.  You can totally do desert ones as well...pineapple, plums, and bananas on a skewer, grilled, brushed with coconut milk, then served just as they are or with ice cream/sorbet: Delicious! 

J.J.'s Pirate Marinade

• ¼ cup dark spiced rum
• ¼ cup pineapple juice
• ¼ cup olive oil
• ½ cup coconut water
• 1 lime juiced – zest for extra punch
• 2 tablespoons honey
• ¼ teaspoon of cyan pepper
• 2 cloves garlic minced
• ¼ teaspoon cracked black pepper
• ¼ teaspoon Sea Salt

Whisk all ingredients together till well blended. Works great for chicken and pork. Untested with seafood and beef. Let meat sit in marinade for at least 30 minutes or longer for best results. 

June is Pride month.  Here is one in honor of Pride and some of my very good friends!  This easily doubles or triplesfor any gathering.

Rainbow Chicken Kabobs 

Ingredients

• 1 lb. boneless skinless chicken breasts, cut into 1-1/2 inch pieces
• 1 each red, yellow and green pepper, cut into 1-1/2 inch pieces
• 1/2 cup J.J.'s Pirate Marinade, divided

Directions

1. Thread chicken and peppers alternately onto 4 skewers; brush with 1/4 cup marinade or place in zipper bag to soak, placing back in a pan in case of leaks.
2. Refrigerate 1 hour.
3. Heat grill to medium heat. Grill kabobs 12 to 15 min. or until chicken is done, turning and brushing occasionally with remaining marinade.

Grilled Rainbow Pork Kabobs

Prepare as directed, substituting pork loin for the chicken, and pineapple, red onion wedges in addition to the pepper pieces, and increasing the grilling time to 20 min. or until meat is done.

If using wooden skewers, soak skewers in water for 30 minutes before using to assemble kabobs to prevent them from catching fire on the grill.

Teriyaki Bacon Wrapped Chicken Kabobs

No bacon in the house...what is wrong with me?

• 2 pounds boneless skinless chicken breasts
• 1 pound halved bacon slices
• 1 large pineapple, peeled, cored, and cut into 1-inch cubes
• 1 cup low sodium teriyaki sauce
• Oil for grill grate

Directions

1. Cut chicken into 1-inch cubes.
2. Wrap each piece of chicken with 1/2 a slice of bacon.
3. Thread bacon-wrapped chicken on skewers, alternating with pineapple cubes.
4. Clean and oil the grilling grate. I use Pam for Grilling!
5. Grill skewers until bacon has browned and crisped and chicken has cooked through, 3-6 minutes per side.
6. In the last minutes of cooking, brush each skewer with teriyaki sauce all over.
7. Remove to a platter, let rest for 5 minutes
8. Serve immediately with remaining teriyaki sauce.

Seafood strike your fancy? Try this! Easily sub scallops in place of shrimp.

Shrimp Kabobs

Ingredients

• 2 red potatoes
• 4 (6 inch) skewers
• 16 large shrimp, peeled and deveined
• 1 large red onion, cut into large chunks
• 1 large tomato, cut into large chunks or use cherry tomatoes
• 1/4 cup extra-virgin olive oil
• 1 teaspoon salt
• 1 teaspoon ground black pepper

Directions

1. Preheat grill for medium heat and lightly oil the grate.
2. Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until nearly tender, about 10 minutes. Drain and cut in quarters.
3. Thread 4 shrimp onto skewers, piercing each shrimp near the head and tail, alternating with potato, onion, and tomato chunks; repeat with remaining skewers. Arrange skewers on a platter and coat with olive oil. Season with salt and black pepper.
4. Cook skewers on preheated grill until shrimp are bright pink on the outside and the meat is no longer transparent in the center, about 10 minutes
5. Serves 4 or 2 really hungry people.

Strawberry Shortcake goes Hawaiian!

I have been experimenting with left overs. I did a take on something I had at a Pampered Chef party ages ago on Monday...it was the consultants recipe I believe as I can't find it anywhere. I have also decided that my grill pan makes the absolutely best grilled cheese...long time readers will know I love any excuse to use my grill pan. I digress...anyway Monday around lunch time J.J.'s Hawaiian Grilled Cheese was born.




J.J.'s Hawaiian Grilled Cheese

• Sliced Ham
• Sliced Swiss – I used Jarlsberg because that stuff rocks!

• 2 Pineapple rings
• Dijon or a spicy Mustard of your liking
• 2 Sliced of your favorite bread
• Butter

Prepare the bread as if making a grilled cheese...place one slice, butter side down in piping hot skillet, grill pan, or panini press. Layer cheese, pineapple, and ham. Before adding the second slice of bread, add as little or as much mustard as you like to the unbuttered side. Cook until golden and crispy on both sides.

Serves One

I have also been playing around with strawberries. I don't know where my roommate gets them but they are huge suckers. They have good flavor. The thing is...after all these years strawberry shortcake gets boring. I had to make it a bit more exciting. I have been playing with it all spring. I gave it a bit of a kick that I am willing to share with my adoring public! I have added 3 tablespoons of dark, spiced rum to the strawberries and sugar. It gives a delicious underlying taste you just can't quite put your finger on.