World Food Championship Po’Boy sandwich Part 2:
Spicy Orange Rum Glaze
Remember how I promised to share my first World Food Championships sandwich recipe layer by layer? Today, I am honored to serve you my homemade spicy orange rum glaze.
Beware; from your palate to your kitchen, this glaze has the potential to set everything on fire. And I mean that literally.
This glaze caught fire the very first time I prepared it. The generous amount of Haitian rum this recipe calls for was the culprit. I had forgotten that alcohol is flammable, and left the glaze on the stove unattended. As it overflowed, it naturally caught fire. The great news is I didn’t cause any damage.
Word of advice: don’t step away from this sauce while it’s on the stove. Or it may just cause a fire.
As for your palate, if you’re not used to spicy foods, it can potentially catch fire as well. Only this time, a different ingredient will be the guilty party.
Besides the dark Haitian rum, our local piment bouc is another key ‘flammable” component of this recipe.
See, this glaze was born out of a desire to add a local Haitian touch to every layer of the shrimp po’boy I had to prepare for the food competition. Yes, you read right. I deliberately wanted to add a Haitian touch to a sandwich that is typical to New Orleans.
You must think I am crazy. Perhaps, I was at the time. But I needed a way to standout at that contest. I could not just serve a sandwich anyone could prepare. And going back to my roots seemed like the only way to do so.
Plus, I had eaten my fair share of po’boys before. I went to college in New Orleans, and each time I bit into a po’boy, I always wished for a spicier sandwich. Must have been the Haitian in me.
Coming into the competition, I thus knew I wanted my sandwich to have an extra kick. And piment bouc was my solution.
As for the rum, I had already added a splash of it to my garlic grilled shrimp. It only seemed natural to further use it, thus the birth of this spicy orange rum glaze, or as I call it nowadays, the “everything” orange rum glaze.
There’s a reason for this new appellation. While I had initially prepared my rum glaze specifically for my grilled shrimp sandwich, it quickly found its way into other dishes. The latest one being oven cooked spare ribs.
Indeed, this glaze, works well with both meat and seafood. That’s why I encourage you to use it to enhance your many dishes. Don’t be scared to be creative. After all, creativity in the kitchen is the way this glaze was born in the first place.
With that said, pour it over your shrimp, your ribs, or even your chicken, and instantly turn them into sweet and sour dishes that will enchant your guest’s palates.
If you’re scared of the heat, just reduce the amount of piment bouc. 😉
Spicy Haitian orange rum glaze
- 1/2 cup dark Haitian rum
- 1/2 cup orange juice
- 6 tbsp brown sugar
- 2 tbsp cornstarch
- 1 juice of one lime
- 1 lime zest
- 1 piment bouc cut into pieces
- 1 mashed garlic clove
- 1 pinch of salt
- 1/4 tsp ground pepper
- In a pot, mix the cornstarch, sugar, pepper, garlic, and salt
- Slowly stir in the orange juice and rum
- Bring to a boil
- Add the lime juice, piment bouc and zest, and cook until the sauce thickens up
- Pour over meat or seafood. And enjoy.
Si c’est pour nous transformer en ”caliente” Champions du Monde : cette recette va faire tes ravages mais serais-tu interessee aussi a le ”Patenter” (etant donne sa valeur commerciale) ?
Bonne fin de journee