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Wednesday, June 18, 2014

Events: Summer Time Recipes with Captain Morgan & Chef Hugh Acheson

Yesterday, I went to the adorable Haven's Kitchen to watch Chef Hugh Acheson partner with Captain Morgan to make new summer inspired dishes and cocktails. Who doesn't enjoy a tasty rum cocktails paired with equally delicious bites. Some of you may already be familiar with Chef Hugh Acheson through my previous post for Thanksgiving dishes here or from he's appearances as a judge on Top Chef! Hugh's passion is making southern food with a twist, being a Canadian native he finds the cuisine of the southern awe-inspiring. During this round table demo at Haven's Kitchen we were able to sample two food items and two cocktails from the dynamic duo Hugh & Captain Morgan Rum. I must say each concoction and recipe was delightful, but I guess if I had to choose….it would be the skirt steak sandwich because I love a good sandwich with perfectly cooked meat and the Mint Mutiny cocktail, it was light and refreshing and I enjoy smelling fresh mint with each sip. 

Each of the options are perfect for this summer's upcoming gatherings with friends and family because fun, food and cocktails go hand in hand for summer! Check out the recipes below to start making them in your home!

Skirt Steak Captain Morgan Spiced Black Rum Banh Mi

·         Skirt Steak
·         Captain Morgan Spiced Black Rum
·         Pickled Carrots
·         Pickled Radish
·         *Made with Peanut Oil*

Captain Morgan Original Spiced Rum Glazed Wings

·         Chicken wings
·         Captain Morgan Original Spiced Rum
·         Garlic Buttermilk Dressing
·         Scallions
·         *Made with Peanut Oil*

Captain’s Agua Fresca

·         1 1/2 ounces Captain Morgan White Rum
·         2 ounces Strawberry and Mint Agua Fresca (recipe follows)
·         3 Cucumber Dials

Directions: In a rocks glass, combine the Captain Morgan White Rum and Strawberry and Mint Agua Fresca with cracked ice. Slide the 3 cucumber dials down the sides of the glass.

Strawberry and Mint Agua Fresca
(Makes approximately 2 cups)

·         ¾ cup water
·         2 cups of strawberries tops cut off and hulled
·         2 tablespoons sugar
·         3 ounces lime juice
·         2 tablespoons of fresh mint leaves

Directions: Puree all ingredients in a high-speed blender. Strain through a fine mesh strainer. Chill and set aside until ready to use.

Mint Mutiny

·         Crushed ice
·         1 teaspoon fresh mint, torn into pieces
·         1½ ounces Captain Morgan White Rum
·         ½ ounce freshly squeezed lemon juice
·         ½ ounce Rose Simple Syrup (recipe follows)
·         Club soda
·         1 cucumber spear
·         1 mint spring

Directions: Fill a julep cup with crushed ice. Stir in the torn mint. Add the Captain Morgan White Rum, lemon juice, Rose Simple Syrup, and then fill with club soda until the cup is almost full. Top the cup with a mound of more crushed ice and garnish with a cucumber spear. Rub the mint sprig between your palms to express the natural oil and garnish with the cucumber. Serve with a straw.

Rose Simple Syrup

·         1 cup sugar
·         1 teaspoon of rose water

Directions: Add 1 cup of hot water to the sugar and stir until the sugar is completely dissolved. Add the rose water, cool to room temperature, and refrigerate the syrup until ready to use.

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