At Ease In The Gallery

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

his deliciously-decadent menu captures the flavors of summer. Enjoy!

Passion Fruit Mojito
Preparation time: 15 minutes
Serves: 6

12 oz. white rum
3 Tbsp. sugar syrup or agave
2 c. fresh mint, muddled 
3 limes, juiced
6 oz. passion fruit nectar
4 oz. club soda

In a large pitcher, combine rum, agave, mint. Add in lime juice, passion fruit nectar and club soda. Stir well and serve over ice.

Couscous with Black Beans and Corn
Preparation time: 15 minutes
Cooking time: 5 minutes Serves: 6

1 10 oz. box couscous, cooked 2 Tbsp. olive oil
1 Tbsp. lime juice
1⁄2 tsp. cumin
1⁄4 tsp. chili powder
1 c. black beans, rinsed
1 c. corn kernels, frozen and thawed or fresh 2 scallions, diced
2 Tbsp. fresh cilantro
Salt and pepper to taste 

Cook the couscous according to package instructions. Toss with 1 tablespoon olive oil and set aside. Combine remaining olive oil, lime juice, cumin, chili powder, set aside. Add beans, corn, scallions to couscous. Toss well with seasoned olive oil mixture. Add in cilantro and season with salt and pepper to taste.

Grilled Grouper with Peach Ginger Salsa
Preparation time: 45 minute
Cooking time: 10 minutes
Serves: 6

1⁄2 c. fresh orange juice 2 Tbsp. fresh lime juice
1 Tbsp. Dijon mustard 2 Tbsp. honey
1 shallot, diced
1⁄2 c. plus 3 Tbsp. fresh basil, chopped
2 lbs. grouper filets, rinsed, patted dry
2 peaches, skinned, diced
1 c. grape tomatoes, halved
2 scallions, sliced thin
1 jalapeño, seeded and diced
1 tsp. fresh ginger, grated
1 tsp. hot sauce

In a large bowl, combine orange juice with 1 tablespoon lime juice, Dijon, 1 tablespoon honey, shallot, 1⁄2 cup basil. Place grouper in bowl, marinate 30 minutes or up to 1 hour. In a medium bowl, combine peaches, tomatoes, 

scallions, jalapeño, and ginger. Add remaining 1 tablespoon lime juice, 1 tablespoon honey and season with hot sauce. Grill fish over medium high heat about 4 minutes per side depending on thickness. Serve with salsa.

Hazelnut Crusted Ice Cream Balls with Nutella
Preparation time: 20 minutes
Chilling time: 30 minutes
Cooking time: 5 minutes
Serves: 6

1 qt. vanilla ice cream
1 c. skinned hazelnuts, toasted
1 c. Nutella
2 bananas, sliced (optional)

Using a small or medium scooper, scoop ice cream into balls, place in metal bowl and re-freeze 30 minutes. Coarsely chop hazelnuts and place
in medium bowl. Remove ice cream from freezer and working quickly, roll in chopped hazelnuts. Return to freezer. In small saucepan melt Nutella until slightly thinned. Serve ice cream in bowl with sliced bananas and Nutella sauce drizzled over.

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

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