HAMPTON ROADS, Va. - We celebrate National Rum Punch Day and National Linguine Day with Chef Patrick Evans Hylton.
YO HO HO AND A BOWL OF RUM PUNCH
CELEBRATING NATIONAL RUM PUNCH DAY
Rum was the drink of pirates and scallywags when Virginia was first a colony. The spirit was widely popular in Colonial America until whiskey supplanted it. Rum punches were found at every tavern and social function back in the day .
September 20 is National Rum Punch Day, and our punch uses Chesapeake Bay Distillery’s Chick’s Beach Rum. Spices like cinnamon and nutmeg are used in the punch with fresh citrus juices. It is inspired by Martha Washington’s Rum Punch recipe. Here’s how to make it.
Brew 4 cups of lemon tea (such as Celestial Seasoning’s Lemon Zinger tea), pour into a glass punchbowl while hot, and add 1 cup of raw sugar, a dash of cinnamon and a dash of nutmeg, and stir until sugar dissolves. Allow to cool to room temperature.
Add 2 cups pineapple juice, 1 cup fresh-squeezed orange juice and 1/4 cup grenadine. Add the juice of 2 limes. Add a few dashes of bitters, such as Angostura or, alternatively a few dashes of either almond or vanilla extract.Add 4 cups white rum and stir. Add large pieces of ice (so punch won’t be diluted) and stir until punch is chilled. Taste and adjust juices or alcohol as needed. Garnish with citrus slices if desired. Yields about 12 servings.
For more information on Chesapeake Bay Distillery, visit www.ChesapeakeBayDistillery.com
Some ingredients from The Fresh Market, www.FreshMarket.com
LONG LIVE LINGUINE
CELEBRATING NATIONAL LINGUINE DAY
Linguine is a favorite pasta and is celebrated on Sept. 15.
Want to enjoy some linguine at a Coastal Virginia restaurant? Here are our Five Foodie Favorites to try:
Aldo’s Ristorante, Virginia Beach
Capers, kalamata olives, anchovies, garlic and plum tomatoes in a rich sauce over linguine
For more information on Aldo’s Ristorante, visit www.AldosVB.com
La Bella Italia Laskin, Virginia Beach
A spicy Italian classic with a tarragon cream sauce and lobster claw meat over linguine de niro
For more information on La Bella Italia Laskin, visit www.LBILaskin.com
Leone’s Italian, Norfolk
Cherry tomatoes, fresh basil leaves, garlic and olive oil over linguine
For more information on Leone’s Italian, visit www.LeonesItalian.com
Pasta e Pani, Virginia Beach
Linguine Positano Alla Pescatore
Jumbo shrimp, baby clams, calamari, Italian cherry tomatoes, and a touch of pepper over linguine
For more information on Pasta e Pani, visit www.PastaEPaniBySalvatore.com
Zia Marie, Virginia Beach
Classic dish of clams in white sauce over linguine
For more information on Zia Marie, visit www.ZiaMarie.com
We also love to make linguine at home, and our gorgeous Sun Dried Tomato compound butter makes a delish quick sauce for your pasta. Here’s how to make it:
Allow 2 sticks of butter to soften to room temperature. Roast a head of garlic and allow to cool, remove cloves, mash, and set aside. Optionally, mince a half head of garlic cloves that have not been roasted and set aside. Finely chop 1/2 cup sun-dried tomatoes (from a jar in oil) and set aside.
In a mixing bowl, add butter, mashed roasted garlic, finely chopped sun-dried tomatoes, 1 teaspoon salt, and 1/2 teaspoon dried basil. You can also add 1-2 teaspoons tomato paste. Mix to thoroughly incorporate.Roll the mixture into two log shapes with wax paper, and refrigerate at least 1 hour or up to 10 days before using. It can also be frozen for several months.
If you’d like my recipe for Roasted Garlic, email me at PatrickEvansHylton@gmail.com with “Roasted Garlic Recipe” as the subject.
Some compound butter ingredients from The Fresh Market, www.FreshMarket.com
FABULOUS FOOD FIND
CELEBRATING HALF-WAY TO ST. PATRICK’S DAY
Call us bias, but we love to celebrate St. Patrick’s Day.
September 16 is exactly half-way to St. Patrick’s Day, so cheers! We love the menu at Murphy’s Grand Irish Pub in Virginia Beach. The Hot Corned Beef Sandwich on rye is a great way to Go Green. The rye is perfectly toasted, the beef tender and juicy, and when just a bit of spicy mustard is added, it’s some kind of delicious. We substitute the potato chips which comes with the dish for a side of braised cabbage.
There’s a number of great beers and Irish whiskeys too, at Murphy/’s Grand Irish Pub.
For more on Murphy’s Grand Irish Pub, visit www.MurphysPubVB.com
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