Grilled Filet Of Beef With Jamaican Rum Glaze Recipes

PAN-ROASTED BEEF FILET IN COFFEE AND MOLASSES SHELLAC

Steps:

• To make the grits bring the chicken broth to a boil and add the grits. Decrease the heat and simmer for 20 minutes over low heat, stirring frequently. Stir in the milk, grated cheddar cheese, cooked bacon and pureed chipotle chile. Season to taste and set aside in a warm place. To prepare the shellac, add the double espresso and the molasses to the glace de viande. Stir the ingredients together and set the shellac aside in a warm place. Season the beef fillets with salt and pepper. Then sear them in hot corn oil in a heavy skillet for 3 minutes over moderately high heat. Turn the fillets over and sear for 2 more minutes, then place the skillet with the fillets in a 400 degree oven for 7 minutes. Remove from the oven, brush with half the shellac and allow to cool to room temperature. In a hot, heavy skillet saute the white onion, garlic and spinach leaves in the butter until the spinach is just wilted, then season to taste with salt and pepper. For each serving, spoon a mound of the grits onto the center of a plate and top with the sauted spinach. Cut each beef fillet from the top to bottom at an angle. Place half a fillet, with the cut side facing the front of the plate on the spinach leaves and grits. Place the other half of the fillet on the plate so that it's facing the front of the plate, leaning against the grits and the other half of the fillet. Drizzle the shellac around the perimeter of the plate and serve.

JAMAICAN RUM-GLAZED BBQ PIG'S TAIL RECIPE BY TASTY

Steps:

• Blend together ingredients for green seasoning.
• Add pig's tail to pot of boiling water for 20 minutes to rinse.
• Add blended green seasoning to a second pot of boiling water and then re-add pig's tail to water. (You will be boiling the pigs tail twice in total)
• Remove pig's tail from the water after 15 minutes ensuring not to rinse them off the second time.
• Heat BBQ grill to 350°F (180°C) or set oven to 350°F (180°C).
• Combine the BBQ sauce, ketchup, mustard, brown sugar, rum, garlic, ginger, Worcestershire sauce, and mustard in a medium bowl.
• If using a BBQ grill, cook pig's tail on each side for 3 minutes and then add the sauce and again leave each side for 4 minutes until the fat has somewhat melted and is dark and sizzling.
• If using oven, cover pig's tail with foil and bake for 6 minutes without sauce. Brush BBQ sauce onto pig's tail, making sure both sides are covered completely in sauce. Leave for another 5 minutes, still covered with foil, and then for another three minutes without the foil to achieve a dark crispness on the outside.
• Best served hot!