I am having a Rum party in 2 weeks and I am responsible for the MAIN course. There is all ready a shrimp appetizer planned so I want to have something different. Any really great ideas for a main course that has RUM in it??? Appreciate your help. Went through all my ilon cookbooks tonight and didn't find much! Please help!
CIAO!

~map~ <img src="http://www.traveltalkonline.com/forums/images/graemlins/dine.gif" alt="" />

Here's one for Jamaican Rum Chicken...

LOVE IT thanks much! I tried Epicurious...Food Network and All Recipes and could not find anything leave it to TLC. Have you ever tried this recipe before? I DID find one titled Chicken Foster that sounded interesing as well but I would think it would be to sweet. Again thanks and do let me know if you have tried it before please.

CIAO! <img src="http://www.traveltalkonline.com/forums/images/graemlins/dine.gif" alt="" />
~map~

Have not tried it...but Abingdon Manor Inn & Restaurant shares this recipe:

[color:"blue"]Sauteed Duck Breasts with Rum & Dried Cherry Sauce[/color]

Ingredients
1/2 cup dried cherries
2 whole boneless duck breasts, about 12 ounces each, trimmed and split, scored 3-4 times diagonally
salt and freshly ground pepper to taste
1 tbs butter
1 medium shallot, minced
1 tsp sugar
1/2 cup dark rum
1/2 cup chicken broth
1/4 cup heavy cream

Instructions
Place the cherries in a small heat proof bowl and cover with boiling water. Let stand until softened, about 15 minutes, drain and set a side. Preheat oven to the lowest possible temperature. Place a plate in the oven for keeping the cooked breasts warm while making the sauce. Sprinkle the breasts with salt and pepper to taste. Heat the butter in a heavy skillet measuring at least 9 inches across the bottom. Swirl the skillet until the butter is melted. Continue to heat until the butter stops foaming and has just begun to color. Lay the duck breasts in the skillet, skin side down. Maintain medium high heat, so the fat sizzles but does not smoke, and saute the breaks until the skin is crisp and well browned, 8-10 minutes. If the skin starts to brown too quickly, turn the heat down to medium. Quickly drain all but 1 tablespoon of the fat from the pan. Turn the breast with tongs and cook 4-5 minutes until medium rare. Transfer to warm plate and keep in oven until ready to serve. Discard all but 1 tablespoon of the fat in the pan, being careful to leave the browned bits behind. Add the shallots, cherries and the sugar and saute until the shallot is softened, 2-3 minutes. Increase the heat to high and add the rum and stock, and scrape the skillet to loosen any of the brown bits. Add the cream and boil until the liquid reduces to about 1/3 cup, about 3 mintues. Add any accumulated juice from the plate with the duck, reduce the sauce again to 1/3 cup. Remove the breasts from the oven, slice and spoon the sauce over and serve immediately.

Salmon with Curried Rum Sauce

Two recipes from www.kittlingridge.com not tried but hey, ingredients look good!

[color:"blue"]SAVORY RUM CHICKEN[/color]

Ingredients:

2 tsp. Vegetable Oil
3 Onions - Medium, thinly sliced
6 Garlic cloves, chopped
1/2 cup Chicken Broth
1 Chicken, whole (approx 3 1/4 lbs)
1/4 cup Black Stripe Rum
2 T Apple Cider Vinegar
1/2 cup Light Brown Sugar, packed
1/2 tsp. Ground Cloves
1/2 tsp. Cinnamon
1/4 tsp. Ground Red Pepper
1 - 1/2 tsp. Salt


Directions:

Preheat the oven to 350 degrees F.

In a large skillet, heat the vegetable oil over medium heat. Stir
in the onions and garlic and cook for 8 to 10 minutes or until
golden. Pour the onion and garlic mixture into a 9 x 13-inch
baking dish. Then add the chicken broth over the onion mixture
and place the chicken over the top.

In a medium bowl, combine the rum, vinegar, brown sugar,
cloves, cinnamon, ground red pepper, and salt and mix well to
make a glaze. Brush half the glaze over the chicken, and bake
for 30 minutes.

Drizzle the remaining glaze over the chicken and bake for
40 to 45 minutes, or until no pink remains in the chicken and
the juices run clear.

[color:"blue"]BABY BACK RUM RIBS[/color]

Prepare your ribs anyway you want...
[color:"blue"]BBQ Sauce Ingredients:[/color]

4 cups Ketchup
1/3 cup Onion, finely chopped
1/4 cup Brown Sugar
3 T Lemon Juice
3 T Black Stripe Rum
3 T Worcestershire sauce
2 T Liquid Hickory Flavoring
2 tsp. Louisiana pepper sauce

Directions:

In a large saucepan, combine ketchup, onion, brown sugar, lemon juice, Black Stripe Rum, Worcestershire sauce, hickory flavoring, and pepper sauce. Simmer over low heat for 1 hour, stirring occasionally.

Cover the ribs with sauce, saving about 1-1/2 cups of the sauce for later use at the table.

Grill the ribs on the barbecue for about 5 minutes per side, or until slightly charred.

Serve with the reserved sauce.

No... I have not tried it (I just did a GOOGLE search for your post)...
But it sounds good!
I found a bunch more too, but this one sounded best...

Oh, baby, that sounds awesome! I love duck breasts and combined w/rum.... <img src="http://www.traveltalkonline.com/forums/images/graemlins/Clapping.gif" alt="" /> <img src="http://www.traveltalkonline.com/forums/images/graemlins/Clapping.gif" alt="" />


<img src="http://www.traveltalkonline.com/forums/images/graemlins/handshake.gif" alt="" /> Contessa

Thanks all...I knew this was the PERFECT place to find exactly what I needed! Let's get the party started! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Clapping.gif" alt="" /> <img src="http://www.traveltalkonline.com/forums/images/graemlins/toast.gif" alt="" />

Bon Appetite!

YW Which recipe strikes your tastebuds map? We all want to know how it turns out and if you would recommend the recipe after your guests have at it and what if anything you do differently next time.
<img src="http://www.traveltalkonline.com/forums/images/graemlins/handshake.gif" alt="" />

Mappy--we expect an after action report on that party!! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Grin.gif" alt="" />

ABSOLUTLEY! Thanks all I will report back next Sunday...as the gathering is Saturday night! THANKS FOR YOUR HELP. Right now it is a toss up between the salmon with curried rum sauce or the savory rum chicken that caught my fancy. I am leaning towards the salmon. :-) CAN'T WAIT!

map <img src="http://www.traveltalkonline.com/forums/images/graemlins/dine.gif" alt="" />

BON APPETITE!

HAPPY BIRTHDAY GIRLFRIEND! First drink today CHEERS TO YOU!

HUGS!

~mappy~ <img src="http://www.traveltalkonline.com/forums/images/graemlins/usflag.gif" alt="" />

Thanks!!