Celebrating Summer!

Fried Green Tomato Salad
Grilled Flank Steaks with Horseradish Sauce
Sauteed Wild Mushrooms
Flourless Chocolate Cake with Caramelized Rum-Bananas

There   is nothing like a savory grill menu for your June celebrations, whether it’s Father’s Day (June 19th), toasting the graduate, or simply welcoming the season. Let loose the flavors of summer!

Fried Green Tomato Salad

Preparation time: 30 minutes

Cooking time: 15 minutes

Serves: 6

1/2 cup egg whites

2 cups seasoned Panko breadcrumbs

2 green tomatoes, sliced 1/4 inch thick

1/2 cup peanut oil

1/2 cup buttermilk

1/4 cup sour cream

2 Tbsp. white wine vinegar

1/2 cup blue cheese, crumbled

2 heads Bibb lettuce, rinsed and torn

1/2 red onion, thinly sliced

Whisk egg whites in a shallow bowl. Pour breadcrumbs in a separate bowl. Dip tomato slices in egg white, then in breadcrumbs, pressing to adhere. Heat oil in large non-stick skillet and pan-fry tomato slices until golden, about 3 minutes per side. Drain on paper towels. Whisk together buttermilk, sour cream, vinegar. Fold in blue cheese; season with pepper to taste.  On six salad plates, portion lettuce and onion, top with two or three tomato slices, and drizzle with dressing.

Grilled Flank Steaks with

Horseradish Sauce

Preparation time:  30 minutes

Marinating time: 2-6 hours

Cooking time: 16 minutes

Serves: 6

1/2 cup soy sauce

1/2 cup white wine

1/4 cup olive oil

2 shallots, diced

2 Tbsp. Dijon mustard

2 cloves garlic, minced

3 Tbsp. fresh rosemary, chopped

1  2-lb. flank steak

1/2 cup sour cream or plain yogurt

1 Tbsp. prepared horseradish

1 Tbsp. Fresh chives, chopped

In a large bowl, combine soy sauce with next six ingredients. Whisk together. Add flank steak and marinate 2-6 hours. In a small bowl, combine sour cream, horseradish, and chives. Set aside. Remove steak from marinade, season with salt and pepper and grill over medium-high heat 6-8 minutes per side, depending on preference. Remove steak from heat and let sit for 10 minutes. Carve on the diagonal and serve with horseradish sauce.

Sauteed Wild Mushrooms

Preparation time: 20 minutes

Cooking time: 18 minutes

Serves: 6

4 Tbsp. extra virgin olive oil

2 Tbsp. butter

1 lb. large button mushrooms,

trimmed, halved

1/2 lb. Crimini mushrooms, trimmed,

quartered

1/2 lb. Shiitake mushrooms,

stemmed, sliced

2 garlic cloves, minced

1 shallot, diced

3 Tbsp. lemon juice

2 Tbsp. fresh thyme

2 Tbsp. fresh parsley

In large skillet, heat oil and butter. Sauté mushrooms and garlic over medium heat until juices evaporate, about 12 minutes. Add shallot and sauté until just tender.  Add lemon and herbs and stir until liquid reduces slightly. Season mushrooms with salt and pepper to taste and serve.

Flourless Chocolate Cake with

Caramelized Rum-Bananas

Preparation time: 40 minutes

Cooking time: 45 minutes, plus 15 min.

Serves: 6

1 cup plus 3 Tbsp. butter, cut into pieces

8 oz. semisweet chocolate chips

1 1/4 cup sugar

1 cup unsweetened cocoa powder, sifted

6 large eggs

4 firm, ripe bananas, sliced on the diagonal

1/2 cup brown sugar

2 Tbsp. dark or amber rum

1 tsp. lemon juice

1/2 cup macadamia nuts, toasted (optional)

Vanilla ice cream or whipped cream (optional)

In a large heavy saucepan, stir together 1 cup of the butter and the chocolate until melted. In a separate bowl, combine cocoa and sugar. Add eggs and whisk until blended. Whisk cocoa and egg mixture into chocolate. Pour batter into 10-inch spring-form pan lined with waxed paper.  Bake in 350-degree oven, 45 minutes. Cool, loosen around sides with a knife, and invert cake onto plate. Melt remaining butter, brown sugar, and rum in skillet, stirring until syrupy. Add bananas and lemon juice, and sauté until softened, coating with the sauce. Spoon bananas over cake. Garnish with macadamias and whipped cream or a scoop of ice cream.

Carrie Hanna is the author of Florida’s Backyard, a collection of original recipes.  To order the book, call 800-839-8640 or visit carriehanna.com.