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Yields marinade for 6 chicken leg/thigh combo or 8-12 oz steaks.

The Wet Ingredients

• 8 oz Orange Juice
• 4 oz Myers dark rum
• 3 oz Soy Sauce
• 1/4 cup molasses
• juice of 2 limes
• 1 tablespoon vinegar
• 4 oz olive oil

The Fresh Ingredients

• 2 tablespoons of chopped garlic
• 1 large chopped sweet onion
• 2 tablespoons of fresh thyme
• 6 chopped scotch bonnet peppers
• 1 bunch of green onion

The Dry Spices

• 2 tablespoons ground allspice
• 1 tablespoon ground pepper
• 1/4 cup brown sugar
• 2 tablespoon kosher salt
• 1 tablespoon smoked paprika
• 1 tablespoon red pepper flakes

1. Combine the wet ingredients in a large container.

2. Add the fresh ingredients to the wet ingredients.

3. Add spices to the previous combination…stir.

4. Marinate beef or chicken for a good 24 hours before cooking. Grilling is best.

Source: PA Ren Faire food festival

Start with 1/2 pound of peeled and de-veined shrimp

Saute in a pan with 3 oz of olive oil until they start to turn white (not clear)

Add 5 oz of orange poppy seed dressing to the pan. Stir and let continue cooking

Remove from heat when meat is white throughout

Plate over lettuce and finish with orange zest and fresh cut orange slices

Source: PA Ren Faire food festival

In a tall glass, combine:

6 oz Pineapple juice
1 tablespoon brown sugar
1 dash liquid almond extract

Stir to dissolve sugar

Fill glass with ice, then add:

1.5 oz Myers dark rum
1.5 oz Bacardi white rum
1.5 oz Captain Morgan spiced rum

Fill with 4 oz sours mix

Shake…garnish with pineapple slice and cherry

Source: PA Ren Faire food festival