Friday Foodday

You know what I forgot to tell you? Where I've been all week on this work trip. Details. Well it's New Orleans. So this Friday Foodday is aptly inspired.

Hurricane
c/o The Kitchn

Ingredients
1 bottle (750 mL) dark rum
1 1/2 cups passion fruit syrup
1 1/2 cups fresh-squeezed lemon juice
1 cup of ice

Ingredients

Combine all ingredients, including the ice, in a pitcher. Stir to mix the ingredients. Allow to sit for at least 15 minutes before serving to allow the ice to melt into the drink. Prepare for a good party.

Quick Jambalaya

c/o Martha Stewart

Ingredients

1/4 cup olive oil
1 pound boneless, skinless chicken breast halves
Coarse salt and freshly ground pepper
3 celery stalks, finely chopped
1 medium onion, finely chopped
1 green bell pepper, stemmed, seeded, and finely chopped
1 pound andouille sausage, cut into 1/2-inch pieces
2 garlic cloves, minced
2 cups homemade or low-sodium store-bought chicken stock
3/4 teaspoon Old Bay seasoning
1 can (14 ounces) crushed tomatoes with juice
1 cup long-grain rice

Directions

Heat oil in a Dutch oven over medium-high heat. Season chicken with salt and pepper. Cook until golden brown, about 5 minutes per side. Cut into 3/4-inch pieces; set aside.

Add vegetables to pot. Cook, stirring, 5 minutes. Add sausage; cook 3 minutes. Add garlic; cook 1 minute. Stir in stock, Old Bay, tomatoes, and 1/2 cup water; bring to a boil. Add rice and chicken. Reduce heat; simmer 5 minutes. Cover; remove from heat. Let stand until rice is tender and liquid is mostly absorbed, 30 to 35 minutes. Season with salt and pepper.

Bananas Foster

c/o Cooking Light

Ingredients

• 4 medium bananas 
• 1/4 cup butter 
• 1 cup packed brown sugar 
• 1/4 cup crème de banane (banana liqueur)
• 1/2 teaspoon ground cinnamon
• 1/4 cup dark rum
• 2 cups vanilla low-fat ice cream 
• 
  
• Directions
• Peel bananas; cut each banana in half lengthwise. Cut each half into 2 pieces.
• Melt butter in a large nonstick skillet over medium heat. Stir in brown sugar, liqueur, and cinnamon. Bring to a simmer, and cook for 2 minutes. Add bananas; cook for 4 minutes or until tender. Remove from heat. Add rum to pan, and ignite rum with a long match. Stir bananas gently until flame dies down. Serve over ice cream.