Today is day two of fantastic food and drink preparation for the Super Bowl. Today I have a theme within a theme! I am doing a rum cocktail paired with a bruschetta. My theme is kind of Jamaican given that I am using Appleton Estate Reserve Jamaican Rum for this cocktail. For the food pairing I am doing a twist on bruschetta and doing a jerk chicken version. This is a perfect appetizer to pair with rum but also something really unique and easy to serve guests. I am also using pineapple again, which is so refreshing in the drink and the slaw in the appetizer. But my favorite thing about the bruschetta is the avocado and banana guacamole. I stole this recipe from a friend in Vancouver and I am obsessed with this stuff. This is a must make recipe ASAP! The other thing I did was add salt to the orange and pineapple cocktail which really brings out the flavors of the fruit! Cheers to the food and drink pairings! It’s time to have an island party to celebrate the Super Bowl with these tropical recipes! Are you ready? Go Seahawks!

Super Bowl Pairing Day Two

Salted Orange and Pineapple Rum Delight and Jerk Chicken Bruschetta

Recipe: Salted Orange and Pineapple Rum Delight

Ingredients

3 ounces of Appleton Estate Reserve Jamaica Rum

4 ounces of orange juice

8 ounces of pineapple juice

1 teaspoon of agave

½ lime, juiced

1 teaspoon of salt

2 cups of ice

Garnish: salted orange slices

Instructions

In a shaker combine rum, pineapple juice, orange juice, salt, agave, lime juice, and 1 cup of ice

Divide 1 cup of ice between two glasses

Shake mixture and strain mixture between two glasses

Garnish with salted orange slices

Serves: 2

Recipe: Jerk Chicken Bruschetta

Ingredients:

1 cooked chicken breast seasoned Jamaican jerk seasoning

¾ cup of coconut slaw (1/2 cup of shredded slaw mix, 1 ounce of coconut milk, ½ lime, juiced, 2 ounces of pineapple chopped, 2 sprigs of cilantro chopped, 1 ounce of red pepper chopped, and 1 teaspoon of chili oil)

½ cup of avocado and banana guacamole (½ lime juiced, ½ banana mashed, 1 avocado mashed, and salt/pepper)

½ baguette, sliced

Garnish with coconut and cilantro

Instructions

Shred cooked chicken breast

Make coconut slaw by combing slaw mix, pineapple, cilantro, and red pepper. Then toss with coconut milk, lime, and chili oil

Make guacamole by mashing up avocado and banana together with lime juice and salt and pepper

Heat sliced baguette

Assemble bruschetta by adding chicken, guacamole, and slaw to heated baguette slices

Garnish with coconut and cilantro

Serves: 2-4