Dominican Rum Marinade Recipes

Steps:

• Whisk lime juice, dark rum, olive oil, soy sauce, garlic, cinnamon, ginger, and hot sauce together in a bowl.

Steps:

• Roll puff pastry out with flour, thinly. Cut into 3 to 4-inch lengths - the same size as the plantains.
• Spray nonstick cooking spray onto a cookie sheet. Place rolled-out puff pastry onto sheet. Place marinated plantains in center of each puff slice. Roll up. Prepare egg wash (2 eggs beaten), using a pastry brush paint egg wash on all sides of pastry. Bake for 20 minutes at 400 degrees.
• Sauce for Dominican Plantains: Drain and strain marinade, add thickening (1 tablespoon cornstarch to 1 cup water, mix well). Bring all liquid to a boil for 3 to 5 minutes. Drizzle on plate,place baked plantains (2 to a plate) and drizzle sauce on top.

Steps:

• Place the rum in a medium-size non-reactive saucepan, heat over medium heat, and, very carefully, using a long match and keeping your hair and long sleeves away from the pan, ignite the rum and allow it to burn itself out.
• In a small skillet over medium heat, heat the oil, then add the garlic puree and onions and cook, stirring, until soft but not brown.
• Add to the rum (once the rum has stopped flaming), along with the remaining ingredients, and heat through, stirring, until the sugar and salt have dissolved. Let cool before using.