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At Ease In The Gallery



By admin ~ June 1st, 2013. Filed under: At Ease.

at ease

Greet summer with the vibrant flavors in this menu that’s perfect for outdoor entertaining. Enjoy!

Roasted Potato Salad with Feta and Dill
Preparation time: 20 minutes
Cooking time: 40 minutes
Serves: 6

1 lb. baby Dutch Gold or fingerling potatoes, rinsed
3 Tbsp. plus 2⁄3 c. olive oil
1 c. frozen corn kernels, thawed 1 bunch scallions, sliced
1⁄4 c. white wine vinegar
2 Tbsp. fresh lemon juice
2 tsp. Dijon mustard
1 clove garlic, minced
3 oz. feta cheese, crumbled
1⁄4 c. fresh parsley, chopped
2 Tbsp. fresh dill, rinsed

Kosher salt and pepper to taste Put potatoes in a large baking dish. Toss with 2 tablespoons oil and 1 teaspoon salt. Roast in 400-degree oven 40 minutes. Remove and cool to room temperature. In a large skillet, heat 1 tablespoon oil over medium high heat. Sauté corn until lightly browned. Toss corn and scallions with potatoes. In a bowl, combine vinegar, lemon juice and Dijon. Whisk with oil and garlic to make a vinaigrette. Pour over potatoes. Toss in feta, parsley and dill. Serve.

 

Spice Rubbed Steak Kabobs
Preparation time: 20 minutes
Cooking time: 12 minutes
Serves: 6

(4) 4-oz. filet mignon steaks, cut into 2-inch pieces
3 Tbsp. olive oil
1 tsp. kosher salt
1⁄2 tsp. cracked black pepper
2 tsp. lemon zest
1⁄2 tsp. paprika
1⁄2 tsp. garlic powder or garlic and herb seasoning
1 tsp. chili powder
4 c. baby bella mushrooms
1 red onion, quartered, separated
6 wooden skewers, soaked 

In a bowl, combine steak with olive oil. In a small bowl, combine all spices. Rub steak with spice mixture. Let sit 30 minutes. Skewer steaks with mushrooms and onion. Grill over medium heat, turning frequently, a total of 12 minutes for medium rare.

 

Tropical Carrot Cake

Preparation time: 30 minutes
Cooking time: 40 minutes
Chilling time: 30 minutes
Serves: 8

1 pkg. carrot cake mix
1⁄4 c. vegetable oil
3 eggs
10 oz. crushed pineapple, well drained 3⁄4 c. shredded sweetened coconut
(2) 8-oz. pkgs cream cheese, room temperature
1 stick butter, room temperature
11⁄4 c. confectioners sugar
1 tsp. vanilla
1⁄2 c. Coco Lopez cream of coconut

In a large bowl, combine cake mix, oil and eggs. Beat until smooth. Follow remaining instructions from the mix. Add pineapple and coconut to mixture. Pour into a well-greased bundt pan. Bake at 350 degrees 40 minutes. Cool. Blend together cream cheese and butter until smooth. Add sugar and vanilla. Add Coco Lopez. Blend until smooth. Chill 30 minutes. Frost cake with icing and garnish as desired.

Grapefruit Mojito 

Preparation time: 15 minutes 
Serves: 4

2 ruby red grapefruit, peeled and sectioned 1 bunch fresh mint, rinsed
4 tsp. agave nectar or sugar syrup
1⁄2 c. ruby red grapefruit juice
Juice of one lime
6 oz. light rum
Club soda
Reserve 6 sprigs of mint for garnish.

In a large shaker, muddle the grapefruit sections with mint. Add agave, grapefruit juice, lime and rum. Add ice and shake. Pour into tall glasses, adding more ice if needed. Finish with splash of club soda and sprig of mint.

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. 

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