Garnish with chopped cilantro and the remaining 2 tablespoons of pistachios and serve with tortilla chips.. © Christina Holmes.(Keep screen awake).

of oak or mesquite wood.Jeow Som Dipping Sauce.

Stir together 1 1/2 cups beer and salt in a gallon-size ziplock plastic bag until dissolved.Add steaks to bag, seal, and place on a rimmed baking sheet.Refrigerate 2 hours, turning bag and massaging steaks occasionally..

Meanwhile, combine cilantro, lemongrass, and garlic in a blender, and process on high speed until finely minced, about 30 seconds, stopping to scrape down sides as needed.Add oyster sauce, fish sauce, brown sugar, pepper, and remaining 3/4 cup beer, and process on high speed until smooth, about 30 seconds.

Remove steaks from refrigerator.

Drain and discard beer mixture, and pour cilantro marinade over steaks in bag, massaging gently to coat steaks.During Prohibition, boats would anchor just outside the government’s jurisdiction — what became known as Rum Row — and runners would ferry barrels of illicit spirits to waiting customers onshore.. One of the most infamous, “Captain” Bill McCoy made his runs between Bimini and South Florida and became known for selling uncut, unadulterated liquor, earning him the legacy behind the phrase “the real McCoy.”.

This shadowy underworld of Prohibition pirates became the first puzzle piece I traced while researching and writing my book,.Florida Cocktails.

What I discovered wasn’t just a story of smuggling but one of identity.Rum wasn’t just contraband; it was culture.