By admin ~ August 1st, 2013. Filed under: At Ease.
All of summer’s best ingredients come together with this delicious menu. Enjoy!
Salty Rum Dog
Preparation time: 5 minutes
8 oz. dark rum
12 oz. pink grapefruit juice
4 oz. tonic or Fresca Kosher salt
Pour 2/3 c. salt onto a plate. Set aside 4 highball glasses. Rub rim with lime, turn upside down and dip in salt. Add ice to glasses. Pour 2 oz. rum in each glass, followed by 3 oz. grapefruit and an ounce of tonic. Stir and serve with a lime.
Preparation time: 45 minutes Chilling time: 1 hour
1 mango, peeled, cubed
4 yellow tomatoes, coarsely chopped 2 yellow or red roasted peppers,
coarsely chopped Pinch of Kosher salt
1⁄2 c. mango nectar
1⁄2 c. olive oil
1⁄4 c. sherry vinegar
1 cucumber, peeled, seeded, chopped 1⁄2 onion, chopped
1⁄4 c. mint or parsley, chopped
1 tsp. hot sauce
Sour cream (optional)
Combine mango, tomato and roasted peppers in a bowl. Add pinch of kosher salt. Purée in blender and force through a fine sieve into a bowl. Whisk together mango nectar, olive oil, vinegar and combine with purée. Add cucumber, onion and mint. Season with hot sauce. Chill one hour. Serve with dollop of sour cream.
Preparation time: 30 minutes
Cooking time: 20
4 Florida lobster tails, shelled,cut into 1-inch pieces
1 stick unsalted butter
1 egg yolk
1⁄2 c. half and half
1⁄4 tsp. nutmeg
1 lb. fettuccine
1⁄2 c. grated parmesan cheese 1⁄2 tsp. cracked pepper
In a large skillet, melt 1/2 stick butter. Sauté lobster until cooked through, about 5 minutes. Remove lobster from skillet, set aside reserving for later use. Melt remaining butter in a small saucepan, cool to room temperature. Whisk egg yolk, half and half and nutmeg into the butter. Cook pasta according to package. Drain and return to skillet. Toss pasta with cream mixture sprinkling with parmesan cheese and cracked pepper as you toss. Add in lobster and serve.
Caramel S’mores Tarts
Preparation time: 45 minutes
Chilling time: 11⁄2 hours
11⁄4 c. graham cracker crumbs
1⁄2 c. butter, melted
1 qt. vanilla ice cream, softened
2 c. miniature marshmallows
3 milk or dark chocolate bars, broken 4 graham cracker sheets, brokeninto half-inch pieces
1⁄2 c. purchased caramel
1 tsp. Kosher or sea salt
6 tartlet pans
In a bowl, combine cracker crumbs and butter. Toss with fork until moistened. Press into tartlet pans and bake in 350-degree oven 8-10 minutes. Cool. Spread inside of tins with softened ice cream, leveling off with spatula. Freeze 1 hour. In a bowl, combine marshmallows, chocolate bars, graham crackers. Drizzle with caramel, stirring to coat. Sprinkle with salt. Remove tartlets from freezer. Top with s’mores mixture. Freeze 30 minutes or serve immediately.
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.