I’m not a big rum drinker. It’s generally too sweet for my tastes.
However, I do love to use it when I cook – as a deglazing agent. It sounds so formal to call it an “agent”!
One of my standby suppers is beef salad. I don’t, as a rule, lack for beef around here, but what do you do with all that round steak that you have in your freezer if you’re me? Well you can pound it out and stuff it (at some point I’ll share that recipe) or you can just pound it and pan fry it, like I did in some coconut oil with salt and pepper. But then, how do you serve it?
Well, if you’re me, you slice up some yellow and red bell pepper, an onion, and you throw them into the same really hot pan in which you cook your round steak, with a little butter, and you blacken them. And then as the pan gets good and sticky you toss in some coconut rum, just enough to loosen the goodies that have accumulated and stuck to the bottom of the pan. Turn down the heat, add back in your steak, put a lid on it for about two minutes, and turn it off completely.
Then, you make a lovely bed out of spinach or mixed greens, throw some of your coconut rum deglazed veggies on top of the greens, slice up a piece of your steak, add some crumbled goat cheese, and some olive oil, and viola. Lovely, fast, healthy and so flavorful. The sweet of the rum with the veggies, is an amazing contrast to the sharp tang of the goat cheese. Yum!
What’s your favorite standby dish?