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Malibu (/ m ə ˈ l iː b uː /, locally) is a coconut flavored liqueur made with white rum, which has an alcohol content by volume of 21.0% (42 proof). Since 2005 the Malibu brand has been owned by Pernod Ricard , which calls it a "flavored rum", where this designation is allowed by local laws.
Arrange the salmon fillets on a rimmed baking sheet, skinned side down, and season with salt and pepper. Bake for about 15 minutes, until just cooked in the center. Spoon the wild rice onto plates and set the salmon fillets on top. Spoon the shiitake mushrooms and red wine sauce over the fish and serve.
Wine sauce may be used in seafood dishes, such as those prepared using tuna and salmon. [1] White wine sauce has been described as "a classic sauce for fish". [5] It is used for poultry dishes, such as chicken, quail [1] [10] and others. Coq au vin is a French chicken dish that may be prepared using wine sauce prepared from red or white wine. [1]
Bercy – Chopped shallots, butter and white wine, with either fish stock or meat stock. [22] Béchamel – milk-based sauce, thickened with a white roux. [23] Beurre blanc – Reduction of butter, vinegar, white wine and shallots. [24] Beurre maître d'hôtel – Fresh butter kneaded with chopped parsley, pepper and lemon juice. [25]
August 16th is National Rum Day! The alcohol is often used in tropical beverages like mojitos or mai tais, but it's also an excellent ingredient for desserts (and even savory dishes). Add a little ...
Make the Ragu: In a deep skillet, add the oil, shallot and garlic and cook over moderate heat, stirring, until softened, 3 minutes. Add the tomatoes, thyme and a pinch each of salt and pepper.
Sangria – red wine and chopped fruit, often with other ingredients such as orange juice or brandy; Shrub – one of two different types of drink – a fruit liqueur typically made with rum or brandy mixed with sugar and the juice or rinds of citrus fruit, or a vinegared syrup with spirits, water, or carbonated water
In most American oyster bars, cocktail sauce is the standard accompaniment for raw oysters and patrons at an oyster bar expect to be able to mix their own. The standard ingredients (in roughly decreasing proportion) are ketchup, horseradish, hot sauce (e.g., Tabasco, Louisiana, or Crystal), Worcestershire sauce, and lemon juice.