VIKING DREAM'S RUM SOAKED SUMMER MENU

Bring a taste of the BVI to your kitchen this summer - Captains Sally and Mark have some great recipes to "lively up" your next gathering. Put on some Buffet tunes, fire up the grill, and start dreaming about your next Caribbean getaway. Check out their You Tube video - have a couple of their "Rum 4 Your Lifes", and it's almost as good as being there.

Caribbean Rum Steeped Ribs - Serves 4 as an appetizer

Need to start making at least the day (if not 3 days) before!

1 bunch scallions / spring onions, roughly chopped (green stems and all)
1 Scotch Bonnet Chilli, seeded and finely chopped
6 T. Dark Rum
6 T. dark soy sauce
6 T. clear honey
6 T. Demerara sugar
6 t. Dijon Mustard
1 t. ground Allspice
4 garlic cloves, crushed
1 Kg or 2 lb baby back pork ribs

1. Mix all the ingredients except the ribs together in a large shallow non metallic bowl.
2. Cut the ribs into individual ribs,and coat them in the marinade.
3. Sprinkle with salt and black pepper.
4. Get your hands in (!), and turn ribs over until thoroughly coated with the marinade.
5. Cover with cling film, cover tightly and chill for at least 24 hrs or up to 3days!

Heat a grill or BBQ to a moderate heat.
Cook ribs on grill for about 5-8 mins each side, occasionally basting with the marinade
Serve with any remaining marinade heated through in a saucepan.

Hint from Sally: You can also freeze these ribs for several months in the marinade

Rum 4 Your Life! Serves 6
1 cup Gold Rum
1 cup Light Rum
1 cup Coconut Rum
1 cup Dark Rum to float
1 ½ cups Chilled Pineapple Juice
2 cups Chilled Ruby Grapefruit Juice
¼ cup Sugar Syrup
1 dash Angostura Bitters
Ice
Fresh Lime Wedges

In a pitcher, filled 1/3 with ice, add the Gold, Light and Coconut Rums, along with the Juices and the Sugar Syrup. Stir until all thoroughly mixed.

Take 6 tall highball or similar glasses, and fill with 2/3 ice. Put a dash of Angostura Bitters in each glass, and pour the mix in. Add some Dark Rum float, and serve with a straw and a wedge of lime.

Hint from the official sampler: No texting while drinking these! And best to sit down before sipping.

King Prawns in Sweet Corn Sauce Serves 4

24 – 30 Large Raw Prawns
Juice of 1 lemon
Spice seasoning, (mix 1 T. garlic granules or 1 crushed garlic clove with 1/2 T. of each, grain black pepper, paprika, celery salt, curry powder and 1 tsp sugar)
25g / 1oz butter
1 onion chopped
2 garlic cloves crushed
30ml / 2 T. tomato puree
½ t. dried thyme
½ t. cinnamon
1 T. chopped fresh coriander
½ hot chilli pepper, chopped
175g / 6oz frozen or canned sweet corn
300ml /1/2 pt coconut milk
Chopped fresh coriander/cilantro to garnish

1. Sprinkle the raw prawns with lemon juice and spice seasoning; marinade in a cool place for 1 hour.
2. Melt the butter and fry onion and garlic for 5mins until slightly softened. ( A wok works well).
3. Add the marinated prawns and cook for a few minutes, stirring occasionally until they are cooked through and pink.
4. Transfer the prawns , onion and garlic mix to a bowl, leaving behind some of the buttery liquid.
5. Add the tomato puree to the pan and cook over a low heat stirring thoroughly.
6. Add the thyme, cinnamon, coriander and hot pepper and stir well.
7. Blend the sweet corn ( reserving about 1tblsp), with the coconut milk in a blender.
8. Add coconut milk to the pan and simmer until reduced.
9. Add the prawns and reserved sweet corn, and simmer for about 5 mins.
Serve hot, garnished with coriander/cilantro. Accompany with basmati rice, sugar snap peas, etc.

Grilled Mango Cheeks with Passionfruit Coulis Serves 4
4 Medium Ripe Mangoes
4 Passion fruit
2 T. Demerara* sugar
1 T. Dark Rum

1. Cut each mango into two ‘cheeks’ by slicing on either side of the stone. These can be cooked either using the Grill / BBQ or a ridged Griddle Pan
2. Pre heat the Grill or Griddle Pan and place the Mango Cheeks flesh side down .
3. Cook until heated through and there is an attractive Griddle mark on the Flesh. Keep warm.

Coulis:
1. Cut passion fruit in half and scoop out the seeds into a small saucepan
2. Add sugar and rum and heat gently until simmering. Stir well.
3. Plate the mangoes and drizzle the passion fruit coulis over.

You may wish to serve your favourite Ice cream alongside!
Eat the mangos by scooping the seared flesh out of the skin.

TIP: This recipe uses only the mango cheeks; use any remaining mango flesh in a salsa or salad.
* And Sally says you can substitute brown sugar for Demerara.

Viking Dream - Voted the Best BVI Cat Under 50' at the BVI Boat Show for 2 Years in a Row

Here's What They Have to Say About Themselves: We are very passionate about food and presenting our guests with fine cuisine, wines and cocktails. Sally’s dishes are an exceptional variety of styles, reflecting her extensive travels and experience of different cultures. Mark’s cocktails are legendary, both self styled and classics. We are also known as ‘Captain Cocktail’ and ‘Sally in the Galley’!

Here's What We Have to Say About Them: Funny, passionate, professional, enthusiastic, clever, committed, welcoming, and totally count-onable. Their motto is "Live the Dream", and they are experts in creating an ambiance where people feel truly alive and filled with laughter. Not to mention, full-bellied and sated!

Here's What the Industry Has to Say About Them: Voted Best Catamaran Under 50-feet at the BVI Charter Yacht Show in 2009; the judges were charter yacht brokers with years of experience.

A Great Choice for 2-3 couples or a family of 4 or 6 - they love kids.