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Captain's Table: French Dip Sliders with Rum Jus // Classic Cuba Libre

Today is the final recipe for the Captain's Table Challenge and I couldn't be happier to celebrate a weekend of fun and football. As many of you know, we Atlantans have had a rough few days with "Snow Jam" or "Snowpocalypse" or "Snowmaggedon" or whatever you want to call it. Daniel's normal 20 minute commute turned into 12 hours of pure agony. He is so lucky to have actually made it home on Tuesday because so many were stuck sleeping in their cars or seeking shelter wherever they could find it. Needless to say, when I heard the garage door finally open, I sighed a big sigh of relief and poured him a cocktail to welcome him home!

We've been enjoying our snow days at home and while the boys have been outside playing, I've been inside whipping up some delectable Superbowl recipes for you. Luckily I shopped before the storm hit and was heavily stocked with lots of Captain Morgan rum to keep us warm and happy! First up are my French Dip Sliders with Rum Au Jus. I had no idea what the rum au jus sauce would turn out like but it was awesome! The flavor was so rich and deep and really made this sandwich come to life. The other key ingredient was the homemade aioli which was seasoned with horseradish and champagne vinegar. So many bold flavors going on! All of this stuff can be made the day before game day which is convenient and ideal, especially if your hosting a big crowd. When I prepared this, I made the aioli first, then started the jus sauce and then popped the roast in the oven. By the time the roast cooked and rested, the jus was finished too. 

***** French Dip Sliders with Rum Jus *****
(serves 4)

// Ingredients // 

1 cup horseradish aioli (recipe below)
Fresh Baguette, cut in half horizontally
Roast Beef, sliced thin (recipe below)
1 cup Arugula
1/2 cup Gruyere Cheese, shredded
2 cups Rum Jus (recipe below)

// Instructions // 

Spread horseradish aioli on both sides of the baguette. Then top with warm beef, arugula and Gruyere cheese. Pop them under the broiler just until the cheese melts. Slice into sliders (bite size sandwiches) and serve with a side of warm rum jus sauce for dipping.

Horseradish AIOLI

// Ingredients //

  1. 1 cup low fat mayonnaise 
  2. 2 tablespoons Champagne vinegar
  3. Kosher salt
  4. Freshly ground pepper
  5. 1/2 cup canola oil
  6. 3 tablespoons prepared horseradish
  7. // Instructions //
  8. Combine ingredients in a blender on low. Then refrigerate until ready to use. (That was easy!)

RUm Jus 

// Ingredients //  

  1. 2 tablespoons unsalted butter
  2. 1 large sweet onion, thinly sliced
  3. 2 tablespoons sugar
  4. 1 garlic clove, crushed
  5. 2 thyme sprigs
  6. 1/3 Captain Morgan Spiced Rum
  7. 5 cups low-sodium beef broth
  8. 1 tablespoon Champagne Vinegar
  9. 1 tablespoon Worcestershire sauce
  10. Kosher salt
  11. Freshly ground pepper
// Instructions //

In a saucepan, melt the butter. Add the onion and cook over moderate heat, stirring, until starting to brown, 10 minutes. Add the sugar, garlic, thyme and cook over moderately low heat, stirring, until the onion is deep golden, about 20 minutes. TURN OFF your stove and remove your pan from the heat. THEN, add rum slowly. Return sauce to the stove and simmer on low heat for about 2 minutes. Add the beef broth, vinegar and Worcestershire and simmer over moderate heat until reduced to about 2 cups, about 45 minutes. Add your reduced pan drippings to the jus. Then strain the jus into a saucepan and season with salt and pepper.


  1. 2 tablespoons canola oil
  2. 2 pounds trimmed bottom round roast, at room temperature
  3. Kosher salt
  4. Freshly ground pepper
  5. 4 tablespoons unsalted butter
  6. 4 garlic cloves, crushed
  7. 2 thyme sprigs
  8. 1/2 cup low-sodium beef broth

Preheat the oven to 325°. Heat canola oil in an ovenproof skillet. Season the meat with salt and pepper and sear until well browned all over. Add the butter, garlic and thyme and baste the meat for 1 minute. Transfer the ovenproof skillet and roast to the oven and roast for 40 minutes. Baste the roast every 5 minutes. The roast is done when a thermometer inserted in the center of the meat registers 128 degrees.  Remove the roast and allow it to rest for 20 minutes on a cutting board. Add ½ cup beef broth to the skillet and scrape up any browned bits.  Boil until reduced by half; strain into the jus and skim off any fat.


Now that we've got our food taken care of, let's talk Superbowl cocktails. I like to keep it simple when watching the game. I'd much rather spend my time watching the game than playing bartender so I paired my French Dip Sliders with a classic Cuba Libre. This cocktail is always a crowd pleaser and easy enough for guests to mix themselves. I poured the Captain Morgan Black for my Cuba Libre because it lends some sophistication to this simple cocktail and a depth of  the CM Black compliments the sweet Coca Cola like no other! 

***** Classic Cuba Libre *****

// Ingredients // 

1.5 oz Captain Morgan Black
2 oz. Coca Cola
2 lime slices 

// Instructions //

In the bottom of a rocks glass, muddle one lime slice. Then add ice, 1.5 oz. Captain Morgan Black and 2 oz. Coca Cola. Stir and garnish with additional lime slice.

I hope y'all enjoy the big game. I'm impartial to who wins and obviously more into the food and drinks than anything. However, I'd love to see Peyton take the win after watching the "House of Manning" on ESPN three times in the past few months. (Obviously something Daniel was watching that I fell interested in!) Thanks again to Captain Morgan for inviting me to participate in the Captain's Table Challenge. Don't forget when you share these images or my post with the hashtag #captainstable, Captain Morgan donates to the Why Hunger charity.  Every little bit helps in a big way. Happy weekend y'all!

*photos and styling by Amy Mikkelsen

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