Posts Tagged ‘malibu’

Vanilla lobster and 5way bacon wrapped scallops

Posted: May 23, 2011 in Food, Main course
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2 part dish

PART 1:

Vanilla Lobster

2 fresh lobster tails, shelled, and cut into lil chunks
one sprig, or twig or whatever you call it of vanilla bean cut into 1 inch pieces (not extract, the real bean)
olive oil
fresh diced chives (or green onions, or spring onions, depending on where you’re from)
old bay seasoning

Coat medium sized pan in olive oil, on med/hi heat, add chives and vanilla and after a minute, add lobster meat and stir continuously. As you’re tossing the lobster meat you’ll see the specks of black over the lobster, these are the vanilla bean “seeds”. Once the lobster gets a lil opaque (maybe 5 minutes), add a light dusting of old bay, just to give some kick. You don’t want to over power the vanilla.

PART 2:

10 Large Fresh Scallops cut in half
5 pieces of peppercorn bacon cut in half
20 toothpicks

5 Way Bacon Wrapped Scallops
Simple recipe, 5 different flavors. I’ll show the main setup and then the different flavors afterwards. This can also be grilled (I know you’re shocked its not grilled this time)

Pre-Heat broiler. After flavoring the large scallops (see below) roll in bacon and then hold in place with toothpick. place in middle rack under broiler for 6 mins, turn and broil for six minutes on a broiler tray.
If bacon isn’t done, cook for a lil bit longer.

a. marinate/toss scallops in olive oil, vanilla extract, chives, pepper

b. marinate/toss scallops olive oil, honey, old bay seasoning

c. soak scallops in naVan, then roll with cane sugar (i used sugar in the raw)

d. soak scallops in Malibu coconut rum, then roll with lime-pepper seasoning

e. soak scallops butterscotch schnapps, then roll with seasalt


From left to right:
olive oil / vanilla / chives
olive oil / honey / old bay
naVan / cane sugar
Malibu / lime-pepper
Butterscotch Schnapps/ sea salt

Meatballs de la malibu

Posted: May 8, 2011 in Food
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For the Manny Pacquaio Sugar Shane fight, I was tasked with coming up with a new recipe for meatballs to serve up at the party. Host Reggie said he’d have some rum, and asked me to “do what you do”. I apologize for not having pics. too much was going on at the party. but here’s the dish.  Note: this is NOT for kids.  :o)

Malibu Coconut Rum
1 bag of your fav frozen meatballs. (we used the kinds you bake in the oven for 20 mins first), or you can make your own from scratch.
Large bottle of Sweet Baby Ray’s BBQ sauce.
Large bottle of pineapple chunks in juice, (not syrup)

After baking the meatballs for about 20 minutes, add them to a crockpot and turn to high. Add Malibu to the crock pot to cover about 1/3 of the meatballs. Cover and cook for about 30 minutes, stirring every 10. Add barbeque sauce and cover. Cook for another 30 minutes, stirring every 10. Add pineapples (save juice), stir, cover, and  cook for 30 minutes, stirring every 10. Add pineapples, stir, cover, and cook as long as you like (at least 30), stirring every so often. when you’re ready to eat, just reduce heat to warm and enjoy.

The early stages of the recipe ensure the juiciness of the meatballs. Keep in mind, the pineapples will become intoxicated and are yuuuuuuummy!  Let your guests know that there are pineapples in there as they tend to sink to the bottom out of sight.

Shrimp a la Ryan (a quick dish)

Posted: February 16, 2011 in Food, Main course
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So it has been awhile since I’ve made this dish and Toya made a request in the form of “You know what you haven’t made in a long time???”. And before she could even answer the question, somehow I knew she meant Shrimp a la Ryan, even though there’s plenty of other dishes I need to dust off the shelves again.  If you don’t have much time for dinner, this will definitely help as it is a quick dish. Ingredients needed are :

A pound or two of jumbo shrimp, (I used tiger shrimp from Sam’s)
Spaghetti noodles
1/3 to 1/2 bag of broccoli florets (I used frozen ones for this dish)
Green, red, orange, and yellow peppers, or any combination of your liking (chives also work well here)
Old Bay Seasoning
Cracked peppercorn
Garlic Powder
Alfredo Sauce
Malibu coconut rum

Wash your shrimp

De-vein and shell your shrimp

Cut the shrimp in halves

Start preparing your noodles, when they are halfway done, add frozen broccoli to the water and return to boil.

Cook on med-high with butter and a little olive oil until pink on bottom

Flip and cook till pink on the other side

Add peppers (these are previously chopped up fresh peppers then frozen)

The special ingredient.  Add Malibu to just “bathe” the shrimp, you don’t need to drown them.  Try to aim for a level of 1/3 the height of the shrimp

Add your seasoning here, stirring lightly. The amount depends on your personal taste.

The later in the cooking process you add the seasonings, the more likely they “stick” to the food as the alcohol forms a glue-like glaze while it cooks

When noodles are done, place noodles and broccoli on plate. With a spoon, lightly spread some Alfredo Sauce over the noodles. You don’t want to use too much here, just enough to give the noodles some “Ummph”.  I know you’re thinking Alfredo sauce and Malibu????  Trust me on this one.

Add shrimp to top of noodles and broccoli and any remaining “residuals”


Enjoy!
Overall, this meal should take about 20 minutes or less if  you’re boiling the noodles while you’re cooking the shrimp.