Coconut Curry Chicken

Paul Yellin THE RHUM CHEF

(serves 6 )

WHAT YOU NEED

6 boneless chicken breasts ( marinated in lime juice, salt + pepper , garlic )
vegetable or olive oil ( or blend )
hot pepper sauce
2 crushed garlic cloves
crushed / shredded ginger
2 chopped onions
1 cup chopped herbs ( cilantro / parsley / chives / basil your choice )
1 green sweet pepper
1 red sweet pepper
juice from 1 lemon
s+p
cup fresh chopped pineapple
cup Mount Gay Barbados Rum
4 cups Pineapple Juice
1 can coconut milk
2 chopped bananas


WHAT YOU DO

In a large sauce pan, heat oil then and add saut garlic, ginger, onions, sweet
peppers. Sprinkle with a pinch of s+p. Remove veg , reheat pan and saut chicken
breasts on both sides ( your choice to leave them whole or cut into smaller pieces ,
depending on the size of your pan ).

After a few minutes on each side , replace the veg to pan , add rum and stir, then add
pineapple juice bring to a boil , add coconut milk and simmer for 10 minutes
stirring to move ingredients around. Taste and season with s+p , fresh lemon juice
and just before serving add chopped herbs and banana slices.









MOLASSES + RUM BRAISED PORK BELLY

Paul Yellin THE RHUM CHEF

(serves 6 + )

WHAT YOU NEED

1 side ( 5 lbs + ) fresh Pork belly
64 oz chicken stock
16 oz water
3 cups of Barbados blackstrap molasses
2 cloves garlic
2 pods of dry star anise
2 sticks of cinnamon
1 jalapeo or scotch bonnet pepper cut in half
black peppercorns
2 bay leaf
kosher or sea salt
brown sugar


WHAT YOU DO

Rub under side ( not fat side ) of pork belly with a mix of salt and brown sugar
marinate overnight or 6 + hrs

Heat chicken stock , water, molasses, and other ingredients to a rolling boil in a deep
and wide braising pan ( deep enough to cover or mostly cover pork belly 6 -8
inches ) place pork meat side down , fat side up.
Cover pan securely. as airtight as possible, with a lid or foil cover pinched at the
edge all around

Braise in a 350 -380 degree oven for at least 3 - 4 hrs ( a little less in a
convection oven ) .. test it with a pull test if it peels off and shreds easily . its
done. Make sure the liquid is not evaporated and meat isnt stuck .so you may
want to test it at the half way point. If it is securely covered, liquid WONT evaporate.

Remove belly from stock , let cool for 10 -15 minutes and then easily remove top
layer of fat and with a spoon , scrape off remaining excess fat there is still more
than enough flavor left trust me. Cut into desired serving sizes .2 for canaps or
tastes larger for meals. It is very rich, so use your judgment.

Transfer liquid to a stock pot and reduce to a thicker consistency for a light drizzle
over pork when serving.
JERK SALMON W CHEESE + OKRA POLENTA

Paul Yellin THE RHUM CHEF

(serves 6 + )

WHAT YOU NEED

1 side of fresh salmon
1 jar / pack or spicy jerk seasoning (preferably wet not dry rub) walkers wood or
grace
1 lime (juice)
1 lb of dry cornmeal
lb butter
64 oz water
2 cups of milk
2-3 cups of shredded cheddar cheese
2 cups of chopped okra
1 chopped onion, 1 chopped red sweet pepper, 2 cloves garlic sauted in butter
salt and white pepper


WHAT YOU DO

Marinated salmon (top + bottom) in jerk seasoning (overnight).
Lay in a sheet pan whole or cut into portions squeeze with lime juice.
Bake in oven for 15 - 18 minutes at 400 whole or 8-10 minutes at 350 - 400. Let rest
for 5 minutes before serving.

Heat water, milk and 2 cubes of butter to a rolling boil, add okra for 2 mins until it is
bright green; remove and set aside reduce flame to a simmer.
Stir in cornmeal slowly and keep whisking as it thickens you may have to also add
some extra liquid in as the water evaporates this could take 8- 15 minutes (
depending on the cornmeal ).

Taste test to make sure cornmeal is soft and not grainy add butter and sauted
vegetables as well as okra and of course cheese.

Season with salt and pepper serve as soon as possible under salmon sprinkle w
fresh herb.






STRAWBERRY CRME BRULEE

Paul Yellin THE RHUM CHEF

(serves 6 + )

WHAT YOU NEED

1 pint / container or fresh Strawberries
1-2 cups Barbados Rum
1 cup milk
vanilla essence or fresh vailla pod ( better ! )
3-4 egg yolk
6-8 tbs powdered sugar ( your taste )
3 tbs corn starch
lite brown sugar / white will work as well


WHAT YOU DO

Remove tops of berries and cut bottom so it sits flat.
Use mellon baller and scoop out strawberry (not too deep to make hole in bottom)
but as much as you can to make a cavity.
Drizzle or soak with rum - chill in fridge for at least 30 mins will hold nicely

Heat milk and vanilla to a boil.
Whisk sugar, yolks + cornstarch together and then temper with milk.whisking to
avoid clumps.

Return to low heat in a stainless bowl or clean pan constantly whisking to keep
consistency and not make scrambled eggs (think crme anglicize) add a little more
rum to give it taste.

When thickened, place in a freezer or cold fridge until totally cooled down.

Slowly pipe into berry cavities, sprinkle with sugar and torch with a blowtorch /
butane torch.

Serve immediately - it CAN be held in fridge or cool room for a little while , but
acids in berry will start to break down sugar into runny texture

ENJOY !!!