Dominican Rum Marinade

"This is a recipe from a little Dominican man who lived down the street from me when I worked in the US Virgin Islands. This can be used for any kind of meat, poultry, or seafood as long as you allow it to be used overnight."
 
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Ready In:
10mins
Ingredients:
9
Yields:
7 cups sauce
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ingredients

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directions

  • 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.

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Reviews

  1. I made it exactly as directed, but reduced it by one-third, since I only had two flat-iron steaks for myself. I was quite nervous about the ignition of alcohol, and had great anxiety watching the flames shoot up towards my over-the-stove microwave oven. However, there were no disasters, and the result was quite tasty. The flavor was wonderful, yet did not overwhelm the steaks. I will definitely be trying this again on various meats. Made for ZWT4,
     
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