J. Meric
Yo Ho. Yo Ho, a pirate's life for me.
The Denver Broncos are playing the Tampa Bay Buccaneers tomorrow and since Buccaneers are pirates, I figured that should be the theme this week. No, it won’t be salted pork and citrus so you don’t get scurvy. But this theme could invoke an assortment as vast as the Caribbean and I’m not talking Hardtack. So let’s raid the kitchen for some booty.
The first order of business, is to slake the thirst. No pirate would last long without his rum. Here’s a map with some treasure that might be to yer likin’.
American Grog
A Staple For Every Privateer
- 1 measure dark rum
- 1 teaspoon sugar
- 2 cloves
- lemon juice
- stick of cinnamon
Serve in mug. Top with hot water.
For the cabin boy that isn’t allowed to imbibe spirits, here is a non-alcoholic drink to wet your whistle.
Crow’s Nest
Combine all ingredients in a cocktail shaker half-filled with ice cubes, and shake well. Strain into an old-fashioned glass almost filled with ice cubes, and serve.
Now that we’ve got our sails filled, let’s see what’s coming out of the Galley.
Orange-Basted Scallywag Shrimp
Basting Sauce:
Soak the skewers in water for 30 minutes (unless you are using metal)
Prepare the baste: In a bowl, whisk together the melted butter, orange juice, orange zest, lime juice, rum, green onions and ginger.
Reserve half of this mixture to pass around the table.
Fire up the grill.
Thread the shrimps onto the skewers and brush liberally with the baste.
Grill the Shrimp for about 2-3 minutes per side, basting again after the turn.
Cook until the Shrimp is firm and opaque, with good grill marks.
Serve the skewers drizzled with the reserved baste.
Serves 6 as a main course or 12 as an appetizer.
Now if that doesn’t shiver your Timbers, have another round of Grog.
As Captain Jack Sparrow says, "Take it all, leave nothing!" Just don’t get too close to the edge of the map, cuz there be Monsters. Yarr!
Go Broncos!
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