Happy Hour Friday: Hurricanes & Painkillers

Happy Hour Friday: Death in the Afternoon
August 19, 2011
Set Designers Should Be Preservationists
September 1, 2011

Happy Hour Friday: Hurricanes & Painkillers

While we’re waiting for the latest news on Irene’s track, as a service to our readers, here’s a weekend plan for riding out the impeding storm.
Because we’re all responsible adults, I know you already have batteries, flashlights, water, cash, gas, etc ready. Now, let’s get to what will really get us through the week-end, the emergency drinking and eating plan.
Even us East Coasters know that no proper emergency plan is complete without that classic late summer storm staple – RUM
Hurricanes and Painkillers, and lots of them. Since we’re talking about survival, I’m throwing in a couple of Caribbean inspired dishes. I know its been awhile since I included actual food recipes in my happy hour posts, so here’s a reminder: food prep first, so as not to harsh a good rum buzz. An unexpected trip to the hospital or to the local pharmacy for bandaids doesn’t play well.
I know you’ve got plenty of Rum on hand, so use a bit in these dishes.
Oh, and as always, these recipes are easy to prepare. Hey, we’re drinking here, not warming up for the culinary olympics.

Cold Mango Soup Laced with Rum
Serves 6

1 12oz package frozen Mango chunks, or if you’re so inclined, 5 mangos, peeled, seeded and chopped
1 Cup sugar
5 Cups chicken stock
1/4 teaspoon ground cinnamon
1 or 2 (I like 2) whole cloves
1/4 teaspoon ground ginger
2 Tablespoons rum
1/2 Cup whipping cream (yes, its high fat, but if you’re so worried about that, why are you drinking?)
Freshly grated nutmeg (or the jarred stuff, its really just a sprinkle for garnish and a little zing)

Place mango chunks, sugar, chicken stockcinnamon, cloves, and ginger in a heavy saucepan. Cook over medium heat, skimming any foam from the top until about 1/4 of the liquid has evaporated, then press mixture through a fine strainer. Cover and refrigerate for at least 1 hour. Add rum immediately before serving. Whip cream in a small bowl, top each serving with a drizzle of whipped cream and a sprinkle of nutmeg – just a pinch, nutmeg is powerful.

Shrimp Riders
serves 6
Saffron Rice
2 Tablespoons butter
1/2 small onion, finely chopped
1 1/2 Cups water
1/2 teaspoon salt
1 Cup long grain rice
1/2 teaspoon saffron

Melt butter in a medium saucepan with a tight fitting lid. Add onion; cook until soft and translucent. Add the water and salt. Bring to a boil; stir in rice, then add saffron and stir. Bring to a boil again, stir and cover. Lower the heat and simmer 15 minutes. Uncover and continue to cook until the rice has absorbed all the liquid and is tender and fluffy.

Dish Preparation
The saffron rice you just finished
2-4 garlic cloves (I use 4) minced
1 Tablespoon chopped parsley
1 Tablespoon chopped oregano
1/2 teaspoon salt
2 Tablespoons fresh lemon juice
1/2 Cup butter, melted
1 jigger (1 1/2oz) rum
18 large shrimp peeled and deveined

Preheat oven to 450 degrees In a medium mixing bowl combine all ingredients except rice and shrimp. Blend well. Cut the shrimp leangthwise along the back without cutting them in half. Arrange shrimp in a baking pan with tails up. Pour sauce over shrimp. Bake in preheated oven 4 minutes, then broil 2-3 minutes. Place 1/2 Cup rice on each of 6 dinner plates, then stand 3 shrimp in each serving of rice. Spoon sauce from baking pan over shrimp and rice, serve hot.
Now, onto the cocktails.
The Hurricane became popular at Pat O’Briens bar in 1940’s New Orleans, apparently debuted at the 1939 World’s Fair and was named after the hurricane lamp-shaped glasses the first drinks were served in. It’s said that O’Brien created the heavily rummed drink as a means to get rid of the large stock of rum his Southern distributors forced him to buy.

A Classic Hurricane
3 Parts dark rum (1 1/2oz.)
3 Parts light rum (1 1/2oz.)
2 Parts Passion Fruit Syrup (1oz)
1 Tablespoon fresh lime juice
Shake all ingredients with cracked ice in a cocktail shaker. Strain into a chilled cocktail or hurricane glass.

Thanks to my friend Terry DeLucia for reminding me of Painkillers. I must have blacked out or something – forgot all about these.
The infamous Pusser’s Painkiller® had its start at the six-seat Soggy Dollar Bar on a long stretch of white sand beach at White Bay on the island of Jost Van Dyke in the British Virgin Islands. There’s no dock, so the usual way in is to swim. Of course, your dollars get wet – hence the name: Soggy Dollar Bar.
When all this started, the bar with its four adjoining cottages was owned by an English lady, Daphne Henderson. Boaters, including Pusser’s founder Charles Tobias, came from all around to sample her tasty Pusser’s Painkiller® for which she’d become locally famous. The fact that Tobias had gone to Great Britain’s Royal Navy and gotten permission to commercialize the rum in 1980 made him more curious about this deliciously concocted recipe made with Pusser’s Rum.
Pusser’s Painkiller
6 Parts dark rum (3oz.)
2 Parts pineapple juice (1oz)
2 Parts Orange Juice (1oz.)
1 Part Coconut Cream (1/2oz)
Combine all liquid ingredients with cracked ice in a cocktail shaker. Shake well and pour into a highball glass over ice.
Garnish with ground nutmeg, cinnamon, pineapple stick, and orange wheel.

Give these a swirl this weekend – eat, drink and be ready for Irene’s arrival, this could be a big one.

Did you know that the more educated people are, the more likely they are to drink. Good thing I didn’t pursue a PhD.


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