Snacking In The Parks: Dole Whip with Rum

How can you make the famous dole whip even better? Why, by adding rum of course! Head over to the Coffee House at The Disneyland Hotel!

You can choose from either Myers Dark Rum or Parrot Bay Coconut Rum! I went with the spiced dark rum which paired perfectly with the dole whip! The rum is of course quite strong so I do recommend mixing the two together!

I will be back to try the dole whip with the coconut rum! Another refreshing treat at The Disneyland Resort!

Snacking In The Parks: Secret Menu Drink - The Zombie at Cove Bar in DCA

The super popular Cove Bar overlooking Paradise Bay in Disney California Adventure is a great place to go to not only eat and drink but also to be seen. They have an amazing selection of drinks on their menu but why not go off menu and get something that not everyone is getting?

I ordered the Zombie and rum fans will want to pay attention. This drink will make you feel like Captain Jack Sparrow and at the end wonder where all the rum has gone! This drink is made up of light rum, dark rum, coconut rum, spiced rum, 151, orange juice, pineapple juice, blue curacao, midori and grenadine. Drink up me hearties yo, ho!

This drink may not be as pretty as the other drinks you see other people getting here but it more than makes up for it in sweetness and strength! Stir the drink and it looks like zombie skin!

Killer Shrimp brings killa seafood to Hermosa Beach

Sasaki Time was recently invited to try out Killer Shrimp in Hermosa Beach. My friend Matt and I met up with Danielle (Director of Communication for Killer Shrimp) for dinner. The Hermosa Beach location is literally a hop, skip and a jump from the ocean and believe it or not, the food outshines the view.

We started with the signature Killer Shrimp dish that they prepare six different ways. We went with the shelled version. The enormous and delicious shrimp bathe in a spicy broth made from a secret blend of ingredients. You also get this massive portion of french bread to soak up the broth.

Look at the size of the shrimp! Juicy and full of flavor will make you order this dish time and time again!

We also got an order of the Crab Fries. Think of a generous portion of In 'N Out's Animal Style Fries topped with crab and you have one of the most amazing dishes ever!

Papa's Pilar Dark and Blonde Rum Review! A Rum in the Spirit of Ernest Hemingway!

Time to review the Papa's Pilar Dark and Blonde Rums! I was immediately intrigued because of their tie-in with the Ernest Hemingway Estate. Hemingway's love for the Caribbean is pretty well known. The name of the rum comes from his beloved nickname "Papa" and his boat, Pilar, that he used while he lived in Cuba. Perfect reference in my mind to 'The Old Man and The Sea'. So, here is a rum inspired by the best known adventurer in the world.

The box felt as if I was opening up a long lost treasure. Once I tried both rums, I knew how right this thought was.

My favorite way to enjoy rum is with Coca-Cola and with Mexican Coca-Cola no less. Mexican Coca-Cola is made with cane sugar and not high-fructose corn syrup.

Both rums are aged in American Bourbon barrels and Port casks, and finished in Spanish Sherry casks.

The Pilar Dark is 86 proof. Once I opened the bottle I could smell vanilla, cinammon and honey, hints of port. Mixed with the Coca-Cola I could taste apricots, spices, almonds, an almost port wine taste. A simple rum and coke was most excellent.

The Pilar Blonde is 84 proof. Upon opening the bottle, the sweet smell of vanilla was the most pronounced. When mixed with Coca-Cola it almost tasted like a vanilla coke. It was creamy and rich and went down smooth. I immediately made another one.

Both rums are perfect for rum and cokes. I have found a new favorite brand and highly encourage you to try them both.

To find out more please check out their site:
http://www.papaspilar.com

*Disclaimer: I was sent a sample of the Dark and Blonde rum for review purposes but the review is strictly my own!

Banana Rum Pancakes Recipe!

 

Makes 12 pancakes

 

Ingredients:

2 cups flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
2 large eggs
1 1/3 cups milk
1/3 cup vegetable oil
2 tablespoons light rum
2 teaspoons vanilla extract
vegetable oil, for coating frying pan
3 large bananas, thinly sliced
3/4 cup granola cereal (optional)

Directions:

1 Preheat oven to 275°F.
 

2 Sift flour, sugar, baking powder and salt into large bowl.
 

3 Add eggs, milk, oil, rum and vanilla extract and whisk to blend.
 

4 Heat large nonstick skillet over medium-low heat.Brush skillet generously with additional oil.
 

5 Working in batches, drop batter by 1/4 cupfuls into skillet. Place 6 banana slices on each pancake, spacing evenly. Sprinle 1 tablespoon granola over each pancake if using granola option.
 

6 Cook until pancakes are light and golden brown, about 3 minutes per side.
 

7 Transfer pancakes to baking sheet and keep warm in oven.
 

8 Repeat with remaining oil, batter, bananas and granola.

Source: http://www.food.com/recipe/banana-rum-pancakes-444209

Bread Pudding With Rum Sauce Recipe!

 

Makes 6 servings

 

Ingredients:

2 cups milk
4 eggs, separated
1 cup brown sugar
1 tablespoon dark rum
1/2 teaspoon vanilla extract
5 1/2 cups day-old white bread, cut in small cubes
1/2 cup golden raisin

Rum Sauce

1 1/2 cups brown sugar
2 teaspoons all-purpose flour
3/4 cup 35% cream
3/4 cup milk
1 tablespoon dark rum
1 teaspoon vanilla extract
1/2 cup roasted whole pecans

Directions:

1 Position the oven rack at the center of the oven. Preheat the oven to 350 °F (180 °C).
 

2 Butter an 8 in (20 cm) diameter soufflé mould that has an 8 cups (2 litres) volume and sprinkle with sugar.
 

3 In a bowl, mix the milk, the egg yolks, brown sugar, the rum and vanilla. Add the bread and raisins. Let the mixture impregnate for 10 minutes.
 

4 In another bowl, beat the egg whites until there is a formation of firm peaks.
 

5 Using a spatula, little by little incorporate the meringue to the bread mixture while folding carefully. Pour into the mould.
 

6 Bake for about 1 hour, or until the center is firm and slightly humid.
 

7 Serve immediately. Decorate with pecans and coat with the sauce.
 

8 Rum Sauce :.
 

9 In a sauce pan, mix the brown sugar and flour.
 

10 Add the cream, milk, rum and vanilla.
 

11 Bring to a boil while whisking constantly. Let it become lukewarm while whisking a few times.

Source: http://www.food.com/recipe/bread-pudding-with-rum-sauce-245795

Spiced Rum Breakfast Coffee Recipe!

 

Makes 10 cups

 

Ingredients:

1/4 cup ground coffee
1 cinnamon stick
3 cardamom seeds, in posds that have been broken open
1 teaspoon rum extract
10 cups water
milk, to taste
sugar or artificial sweetener, to taste

Directions:

1 In basket of drip coffee make place coffee grounds, cinnamon stick, and the 3 cardamom seed pods broken open.
 

2 Add 10 cups of water and brew.
 

3 When done brewing add 1 teaspoon Rum extract to brewed coffee.
 

4 Serve. Can add milk and sweetener if you like.

Source: http://www.food.com/recipe/spiced-rum-breakfast-coffee-444697

Tropical Punch Recipe!

Makes 2 liters

Ingredients:

430 g mangoes, diced
200 g pineapple, diced
250 g strawberries, sliced
750 ml pineapple juice, chilled
375 ml ginger ale, chilled
200 ml orange juice
100 ml lime juice
150 ml coconut rum (Malibu)
150 ml vodka
3 tablespoons fresh mint, shredded

Directions:

1 Combine ingredients in large jug.

2 Stir and serve over crushed ice in glasses.

Source: http://www.food.com/recipe/tropical-punch-344880

Grilled Pineapple With Rum Reduction Sauce Recipe!

 

Servings 4

 

Ingredients:

1 pineapple, ripe
1 teaspoon vanilla extract
1/2 cup brown sugar
1/2 cup rum

Directions:

1 Cut the pineapple into 8 wedges, remove core and rind with a knife.
 

2 Place the wedges into a freezer bag with the brown sugar, seal the bag and massage brown sugar onto the wedges.
 

3 Allow the pineapple to macerate in the brown sugar for anywhere from two hours to two days; refrigerate if macerating more than a few hours. The pineapple should release enough juice to dissolve the brown sugar completely.
 

4 Heat the grill to medium heat.
 

5 Add the vanilla and rum to the bag, seal and shake.
 

6 Remove the pineapple from the bag and place it on the grill.
 

7 When the pineapple becomes caramel colored on the bottom side, rotate it. Repeat for each of the 3 sides of each wedge, then remove from the grill.
 

8 Pour the juice from the bag into a saucepan and reduce over medium heat to a thick syrup (be careful of flare-ups during the first minutes since there will be alcohol from the rum and vanilla extract).
 

9 Serve the pineapple alongside a main dish or serve with ice cream and drizzle with the reduction sauce.

Source: http://www.food.com/recipe/grilled-pineapple-with-rum-reduction-sauce-119267