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At Ease May 2014



By George Otto ~ May 1st, 2014. Filed under: At Ease.

AtEase May14

by Carrie Hanna

Mixed Greens with Mango and Goat Cheese
Preparation time: 30 minutes
Serves 4-6

5 oz. mixed baby greens
1/2 c. mango, diced
1/2 c. cucumber, diced
1 Hass avocado, diced
3 oz. goat cheese, crumbled
1/3 c. pecans, toasted
1/2 c. olive oil
1/4 c. mango nectar
1 tbsp. honey
1 tbsp. lemon juice
2 tsp. white wine vinegar
Fresh cracked pepper

In a large bowl combine mixed greens with next five ingredients. In a small bowl whisk the olive oil with the next four ingredients. Season with cracked pepper and lightly toss salad with
dressing. Serve.

 

Ceviche
Preparation time: 30 minutes
Chilling time: 3 hours
Serves: 4-6

1 lb. bay scallops, halved
1 lb. conch, pounded and chopped
1/2 lb. yellowtail snapper, cut into pieces
1/2 c. lime juice
3 tbsp. orange juice
1/2 tsp. kosher salt
1/2 tsp. hot sauce
1 jalapeno, seeded and diced
1/4 c. cilantro
1/2 c. cherry tomatoes, halved

Combine all ingredients in a medium bowl. Refrigerate for three hours. Serve in a martini glass.

 

Citrus Cracked Conch
Preparation time: 30 minutes
Cooking time: 30 minutes
Serves: 4-6

1/2 c. rum
1/2 c. orange juice
1 tbsp. lemon juice
1 tbsp. lime juice
1 tsp. lemon zest
1 tbsp. brown sugar
3 tbsp. butter
4 egg whites
4 c. Panko breadcrumbs
1 1/2 lbs. conch, pounded with mallet
2 c. peanut oil
Salt and pepper to taste

In a saucepan, combine rum with next six ingredients. Whisk and simmer over medium-low heat until reduced to a syrupy consistency, then stir in butter. Whisk egg whites in a medium bowl and pour breadcrumbs into a large bowl. Dip conch in egg whites then breadcrumbs. Heat peanut oil in a deep skillet over medium-high heat. Fry conch until golden, about three minutes per side. Drain onto paper towels. Season with salt and pepper. Serve with sauce drizzled on top.

 

Caribbean Johnny Cakes
Preparation time: 30 minutes
Cooking time: 20 minutes
Serves: 4-6

3 1/2 cups all-purpose flour
2/3 c. coconut, grated
1 tbsp. baking powder
1 tsp. salt
6 tbsp. butter
1/2 c. sugar
1 egg
1/2 c. milk
1 c. peanut oil

In a medium bowl stir together flour, coconut, baking powder, and salt. In another bowl, beat butter and sugar until fluffy. Add egg and beat until combined. Add half the flour mixture to the egg mixture, then half the milk and repeat, stirring well each time. Roll out the dough and cut into rounds. In a deep skillet, heat peanut oil. Fry until golden brown and drain onto paper towels.

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

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