There is nothing more dramatic than to see a cook splashing some Brandy on a meal in the pan and making it go in flames to then serve it directly on your plate for an exotic tone to your night. This technique is called ‘Flambé’ (‘Flamed’ in English) and it is commonly used in French Cuisine.
Contrary to what some people think, when you add alcohol to your food, unless it is after cooking the dish, the alcohol just evaporates and leaves the most important part, the flavor. Alcohol has been used in the kitchen since ancient times for show or for flavor. Depending on the alcohol, you add bitterness, acidity or for its high alcohol contents, as in the case of the flambé technique. One not so secret ingredient in Capt’n Kenny’s food is beer, which leaves a strong taste in the batter and makes our Fish & Chips so special. He has also used Bourbon in the past for his Maple Bourbon dipping sauce and, in this video, he continues to experiment with alcohol. In this new episode of The Capt’n Galleys, he uses Captain Morgan Black Spiced Rum and a very famous Canadian corn whiskey from Newfoundland, Fireball.
The early precursors of Rum date back to ancient times in China where fermented cane juice was known to even Marco Polo who spoke about it in some of his trips. However, the firsts distilled rums were made in the sugar cane plantations of the Caribbean around the 17th century. Plantation slaves discovered that Molasses could be fermented into alcohol and later on distilled in order to increase the alcohol contents and remove impurities creating the firsts true rum. With the years, the popularity of rum increased in such a way that plantations had to be established specifically for the manufacture of the precious liquor, and it was so valuable at one point that it was used as an accepted currency. Rum is a great ingredient for cooking. Besides it sweetness, it adds a characteristic flavor when used in marinating meats and fish, and because of its sugars, adds a caramelized glaze when these are cooked in the oven or grilled at high temperatures. As many other alcohols, rums are produced in a variety of grades, going from light to dark spiced rum that contains added spices for flavor. Some rums are aged in barrels, which increase their value and exclusivity. These types are usually served straight or on the rocks.
Another often used alcohol for cooking is Whisky or Whiskey. Made from a fermented grain mash that could be barley, corn, rye, wheat, or a mix of them, whisky is aged in charred caskets, usually made out of white oak. The word Whisky is an anglicism for the original Gaelic word uisge, which means “water”. The Gaelic word originated from the translation of the Latin original name aqua vitae (water of life) for which it was originally called. Whisky, in any of its variations, is commonly used in the kitchen because of its sweetness and flavors that enhance the food.
In this new episode of The Capt’n Galleys, Capt’n Kenny prepares a piece of Salmon marinated in Black rum and accompanied with Roasted vegetables infused in Cinnamon Corn Whisky. Enjoy it, and, as usual, please find the recipe below.
Seafaring Roasted Salmon with Harvest Veggies & Figs
- 1 800 grams Piece of the Side of a Salmon
- 2 Tbsp Vegetable Oil Avocado, Canola or Olive
- 1/4 cup of Honey
- 1/2 cup of Captain Morgan Black Spiced Rum with a little extra like the Capt'n does
- 2 Tbsp grated Fresh Lemon Rind
- 1 Tbsp of Fresh Thyme
- 1 tsp of mixed Salt and Freshly Crushed Black Pepper Coarsely if possible
Roasted Harvest Vegetables & Figs
- 4 Medium sized Yukon Gold Potatoes
- 4 Medium sized Carrots
- 4 Parsnips
- 1 Turnip sliced in 8 pieces
- 1 Medium sized Squash Pepper, Acorn or Butternut
- Fireball Cinnamon Corn Whisky
- Avocado Oil
- Maple Syrup
- 1/2 tsp Brown Sugar
- Salt & Pepper to taste
Cut the piece of Salmon into 4 200 grams pieces. Mix the Oil, Honey, Rum, Lemon Rind, Thyme, Salt, and Pepper into a bowl and whisk it vigorously. Place the portions of Salmon in a marinating dish or vessel. Do not use any metal container, preferably glass. Let marinate for 1 hour on the counter or 4 hours inside the fridge. While marinating, prepare the vegetables. After the marinating period is over, put the pieces of Salmon on a rack with a dripping tray covered in foil on the medium rack in the oven at 450 degrees F (230 degrees C) for 15 minutes for thick pieces or 12 minutes for thinner pieces. Baste the pieces once with the marinade when the white bubbles, the natural fats of the Salmon start to appear. After basting put them back in the oven and turn the broiler on on high for 2 1/2 minutes. Set the cooked Salmon on the vegetables as per the video.
Line a deep roasting pan with foil. Place fully peeled turnip on the bottom of the pan. Place the peeled and cleaned carrots on top of turnips. Peel the potatoes, the parsnips, and the potatoes. Peel the squash and cut into large chunks. Place around the outside of the vegetables. Finally, place 8 figs among the vegetables removing the top stem of the fig. Drizzle with the oil generously over all the vegetables, then drizzle the Cinnamon corn whisky and sprinkle sparingly the brown sugar to finish. Season with Salt & Pepper. Bake covered for 1/2 hour at 425 degrees F. then remove lid for 1 hour more. Baste and rotate periodically. Vegetables are ready when golden. To make sure vegetables are cooked, pierce with a fork until tender but not overcooked. When finished, Remove from oven and cover.
We hope you will enjoy cooking this recipe. Let us know in the comments how you liked it. We love to hear what you have to say! Happy Cooking!