Romance is at its finest with this indulgent and delicious Valentine’s menu. Enjoy!

Asparagus Salad
with Blue Cheese

Preparation time: 15 minutes
Cooking time: 8 minutes
Serves: 4

1 lb. asparagus, trimmed
1⁄3 c. olive oil
½ c. grape tomatoes, halved
1 small head bibb lettuce, rinsed
and leaves torn
¼ c. balsamic vinegar
¼ c. blue cheese crumbled
¼ c. pine nuts, toasted
Kosher salt

Place asparagus in shallow baking dish. Drizzle with 2 Tbsp. olive oil and pinch of kosher salt. Roast in 400-degree oven 8 minutes. Remove from oven and set aside. In a small bowl, whisk together remaining olive oil, garlic and balsamic vinegar. Season with salt and pepper. Divide lettuce, asparagus and tomatoes onto plates. Drizzle with vinaigrette and add blue cheese and pine nuts.

Oyster Chowder

Preparation time: 20 minutes
Cooking time: 45 minutes
Serves: 4 – 6

3 bacon slices, chopped
1 c. leeks, chopped
2 Tbsp. fresh thyme, chopped
1 Tbsp. all-purpose flour
1 ½ c. bottled clam juice
1 ½ c. half and half
18 oz. jar oysters, drained,
juices reserved
1 c. Yukon gold potato, cubed
½ tsp. nutmeg
¼ tsp. white pepper
1 day-old baguette, cubed
3 Tbsp. olive oil
2 Tbsp. fresh basil, chopped

In a large saucepan, sauté bacon over medium-high heat until crisp. Add leeks and thyme to pan, sauté 3 minutes. Whisk in clam juice, half and half and reserved oyster juices. Add potato, bring to boil. Reduce heat and simmer 10 minutes. Add oysters, simmer uncovered about 3-4 minutes. Season with salt and pepper. Combine bread in a large bowl, add olive oil and minced garlic. Bake in preheated 350-degree oven 10 minutes. Remove from heat and toss with basil. Serve as garnish to soup.

Roasted Veal with Figs

Preparation time: 20 minutes
Cooking time: 1 hour 15 minutes
Serves: 4

2 Tbsp. olive oil
1- 2 ½ lb. veal roast, trimmed and tied
1 lb. fresh figs, halved
1 large onion, sliced
¾ c. white wine
¼ c. calamata olives
2 Tbsp. fresh thyme

Heat olive oil over medium heat in large heavy skillet. Season veal with salt and pepper, add to skillet and brown on all sides. Add figs and sauté 3-4 minutes. Remove figs, set aside. Set veal in roasting pan. Add onion and sauté. Add to roasting pan with white wine. Roast in oven 1 hour. Remove veal from pan, boil juices over medium low heat. Add figs, olives and thyme, simmering until just thickened. Slice veal and pour sauce on top.

White Chocolate
and Berry Tartlets

Preparation time: 45 minutes
Chilling time: 2 hours
Serves: 4

6 oz. good white chocolate
¾ c. heavy whipping cream, chilled
3 Tbsp. Grand Marnier or orange liqueur
1 tsp. orange zest
1 c. fresh strawberries, halved
1 c. fresh raspberries, rinsed

Melt chocolate in a metal bowl set over simmering water. Whisk until smooth, set aside. Whip cream with 2 Tbsp. liqueur until soft peaks form. Fold in chocolate and zest. Chill 2 hours. Toss berries with remaining liqueur and set aside. Roll out piecrust and cut into four 4-inch discs. Set inside tartlet pans. Bake in preheated 375-degree oven 20 minutes. Pipe filling evenly into cooled tartlet shells. Decorate with berries. Chill until set.

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.

Enjoy this warm and inviting Holiday menu, perfect for sea or shore.  Happy Holidays!  

Spiced Pecan Crusted Snapper Sautéed in Brown Butter

Preparation time: 30 minutes
Cooking time: 20 minutes    
Serves: 6

1 ½ lb. yellowtail snapper filets, trimmed
2 c. pecans, coarsely ground
1 c. flour
1 c. egg whites or egg whites from 5 – 6 eggs, lightly beaten
½ tsp. allspice
½ tsp. cinnamon
¼ tsp. nutmeg
1 tsp. kosher salt
½ tsp. cracked pepper
6 Tbsp. butter

Combine flour, pecans and spices. Dip fish in egg then in pecan mixture. Melt butter in a large non-stick skillet over medium heat until butter is melted and golden brown. Sauté fish in butter until golden about 4 minutes per side. Remove from skillet and place on paper towels until all filets are cooked.

Brown Sugar and Bacon Green Beans

Preparation time: 20 minutes
Cooking time:  15 minutes
Serves: 6

1 lb. green beans, trimmed
2 Tbsp. butter
2 Tbsp. light brown sugar
1 Tbsp. olive oil
½ lb. bacon, cooked, chopped coarse
Salt and pepper to taste

In a medium pot, place green beans with water to cover and steam until just tender, about 3 minutes. Remove from heat, drain water and set aside. In skillet, melt butter and olive oil. Add brown sugar, stirring until smooth. Add green beans and toss to coat with butter and sugar. Add bacon, season with salt and pepper and serve.

Salted Caramel Sugar Cookies

Preparation time: 30 minutes
Cooking time: 30 minutes
Serves: Makes 24 cookies

8 oz. jar dulce de leche or caramel sauce
2 Tbsp. coarse salt, preferably sea salt
2 c. unbleached all purpose flour
½ tsp. baking powder
¼ tsp. salt
2 sticks butter, softened
1 c. sugar
1 Tbsp. light brown sugar
1 egg
1 ½ tsp. vanilla extract

With an electric mixer, in a large bowl, cream together butter and sugar. Add egg and vanilla and beat 30 seconds. Add the dry ingredients, beating until combined. Dip fingers in flour so you can work with the dough. Measure a Tbsp. of dough, roll it into a ball, flatten with a fork on the cookie sheet and repeat with remaining dough. Bake cookies at 375 degrees until golden, about 15 minutes. Cool slightly. Using pastry bag or Ziploc with tip removed, place caramel in bag. Drizzle over cookies and sprinkle with salt.

Fishtail Punch

Serves: 6

2 c. fresh lime juice (about 15 limes)
1 c. fresh lemon juice (about 6 lemons)
½ c. brown sugar
½ c. dark rum
1 c. light rum
½ c. apricot brandy
½ c. orange juice

In a large bowl, combine lime and lemon juice. Add sugar and stir until dissolved. Add rums, brandy and orange juice. Add large block of ice to chill, serve when chilled. Garnish with orange slices and whole cranberries.

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.

Enjoy this warm and inviting Holiday menu, perfect for sea or shore.  Happy Holidays! 

Roasted Pear Salad with Arugula

Preparation time: 20 minutes
Cooking time: 10 minutes    
Serves: 4

4 pears, Bosc or Bartlett, halved, cored
1/3 c. + 1 Tbsp. extra virgin olive oil
1 tsp. kosher salt
4 oz. Stilton cheese or high quality
blue cheese
6 c. arugula
1/2 c. walnuts, toasted
2 Tbsp. balsamic vinegar
1 Tbsp. honey
1 Tbsp. lemon

Place pears cut side up in shallow baking dish. Drizzle with 1 Tbsp. olive oil, kosher salt. Roast in 400-degree oven 10 minutes. Remove from oven. In a large bowl, toss arugula with 2 Tbsp. olive oil. Serve onto plates, with pear on top. Spoon 1 heaping Tbsp. of Stilton into core and sprinkle with walnuts. Whisk together remaining olive oil, honey, lemon and balsamic. Spoon over pears. Serve

Filet Mignon Wellingtons
with Wild Mushrooms
and Gorgonzola

Preparation time: 25 minutes
Cooking time:  35 minutes
Serves: 4

4 – 6 oz. filet mignon
1 pkg. puff pastry, thawed
2 Tbsp. olive oil
1 Tbsp. butter
1 c. baby Portabello mushrooms, sliced
1 c. shiitake mushrooms, sliced
1 shallot, chopped
1 tsp. fresh rosemary
3 oz. gorgonzola, crumbled
1 egg, whipped

In a large skillet, heat olive oil over medium heat. Season filets with salt and pepper, pan sear in loosely covered skillet, until browned, about 4 minutes per side (steaks should still be rare). Remove from heat and set aside. Add butter to skillet, sauté shallot 3 minutes. Add mushrooms and rosemary and cook until mushrooms just softened, about 5 minutes. Place a thawed pastry sheet on work area. Cut to about a 7-inch square, place filet on top, add 1/4 mushrooms, 1 large Tbsp. of gorgonzola, wrap and seal using your fingers. Brush with egg. Repeat 3 times, roast in 425-degree oven 20 minutes.

Wild Rice with Cranberries
and Apples

Cooking time: 2 hours
Serves: 6 – 8

1 c. wild rice, rinsed
1 c. brown rice
1/4 c. olive oil
1 c. Vidalia onion, diced
2 stalks celery, diced
1 Tbsp. fresh thyme, chopped
2 large Granny Smith apples, peeled,
cored, chopped coarse
1 c. dried cranberries
2 Tbsp. unsalted butter
3 Tbsp. fresh parsley, chopped
Salt and pepper to taste

Pour 4 c. water in a large pot and bring to boil. Add wild rice and a pinch of salt. Reduce heat to low, simmer covered for 90 minutes until grains are split open. Drain and cool. Cook brown rice according to package instructions. In a large skillet, heat olive oil over medium high heat. Sauté onion and celery until softened about 5 minutes. Add thyme and apples and sauté 5 minutes. Add cranberries, butter, brown and wild rice. Toss together with parsley and serve.

Carrie’s Clementini

Preparation time: 10 minutes
Serves: 8

1 c. vodka
1 c. fresh Clementine juice
1/2 c. Cointreau
Champagne

In a large pitcher combine vodka, Clementine juice and Cointreau. Make martinis to order by pouring over ice in a shaker, straining into chilled martini glass and topping with a splash of champagne. Garnish with pomegranate seeds or dip rims of glass in superfine sugar.

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.

Enjoy this bountiful onboard feast and savor the flavors of Thanksgiving.  

Turkey Picatta

Preparation time: 20 minutes
Cooking time: 20 minutes
Serves: 6

6 turkey cutlets, about 4 oz. each,
rinsed and patted dry
1/2 c. all purpose flour
1/2 tsp. kosher salt
Fresh cracked pepper to taste
6 Tbsp. butter
6 Tbsp. olive oil
1/2 c. fresh lemon juice
1/2 c. white wine
1/2 c. fresh parsley
1/3 c. capers

Heat olive oil and butter in large heavy skillet over medium high heat. Place flour in shallow dish, season with salt and pepper. Dredge turkey in flour, sauté in skillet until golden brown and just cooked through, about 4 minutes per side. Remove cutlets, add lemon and wine and capers, scraping up the brown bits. Simmer over medium low heat until reduced by half. Add turkey back to skillet coating with sauce. Continue cooking another 3 minutes, sprinkle with parsley and serve.

Fresh Herb and Garlic Smashed Potatoes

Preparation time: 15 minutes
Cooking time: 30 minutes
Serves: 6

2 lbs. Yukon gold potatoes,
rinsed, quartered
3 Tbsp. olive oil
2 tsp. kosher salt
4 Tbsp. unsalted butter
1/2 c. Greek yogurt
1 c. skim milk
1 leek, rinsed and sliced to the
pale green part
1 Tbsp. fresh sage, chopped
2 tsp. fresh thyme, chopped
1/4 c. fresh parsley, chopped

Place potatoes in large pot, cover with water by 2 inches, season with 1 tsp. salt. Bring to a boil and cook, covered until just tender about 20-25 minutes. Meanwhile, heat olive oil in small skillet and sauté leek and herbs until tender, about 3 minutes. Drain potatoes, transfer to large bowl, toss with leek mixture, season with salt and pepper. Smash potatoes using masher or large fork, add butter, yogurt and milk and continue smashing by hand until blended.

Green Beans with Dried Cranberries, Walnuts and Lemon Vinaigrette 

Preparation time: 30 minutes
Cooking time: 7 minutes
Serves: 6

1 lb. green beans, trimmed and rinsed
1 Tbsp. unsalted butter
1/4 c. fresh lemon juice
1/2 c. extra virgin olive oil
1 tsp. lemon rind
1/3 c. dried cranberries
1/3 c. walnuts, toasted and chopped
Salt and pepper to taste

Place green beans and 4 c. water in a large pot. Bring water to boil and steam green beans until just tender, about 3-4 minutes. Drain, return to pot, add butter and season with salt and pepper. Cool to room temperature. In a small bowl, whisk together lemon, lemon rind, olive oil. Toss green beans with enough dressing to coat. Toss in cranberries and walnuts and serve.

Rum Raisin Pecan Tartlets

Preparation time: 30 minutes
Cooking time: 30 minutes
Makes: 10

2 prepared Pillsbury pie crusts,
room temperature
2 large eggs
1/2 c. golden brown sugar, packed
1/4 c. light corn syrup
1/4 c. molasses
1 Tbsp. vanilla extract
1 1/2 c. coarsely chopped pecans,
lightly toasted
3 Tbsp. dark rum
1/3 c. golden raisins

Using a large round cookie cutter, cut pie crust into 10 rounds. Grease cupcake tin with softened butter. In a small bowl, combine rum with raisins. Let soak 15 minutes. In a large bowl, whisk together next 5 ingredients. Fold in pecans then rum soaked raisins. Pour into pie crusts. Bake at 350 degrees 30 minutes until set.

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.

Fresh & Comforting Flavors of Fall

Come together in this delicious and colorful menu. Enjoy!

Fig and Feta Salad

Preparation time:15 minutes
Serves: 4 – 6

6 oz. arugula
6 fresh figs, quartered
1/3 c. feta cheese, crumbled
1/3 c. walnuts, coarsely chopped
1/3 c. olive oil
2 tbs. fresh lemon juice
1/4 c. balsamic vinegar
2 Tbsp. honey
1 clove garlic, minced

In a large bowl, combine the first four ingredients. In a smaller bowl, combine the oil with them, lemon, vinegar, honey and garlic. Whisk together. Lightly toss salad with dressing.

Pepita Crusted Grouper
with Jalapeño Jelly

Preparation time: 30 minutes
Cooking time: 8 – 10 minutes
Serves: 6
2 lbs. grouper filets
1 c. pumpkin seeds (pepitas),
coarsely ground
1/3 c. yellow corn meal
1/2 tsp. chili powder
1/2 tsp. cumin
Dash cayenne pepper
1/2 tsp. kosher salt
2 Tbsp. all purpose flour
2/3 c. egg whites
1/4 c. olive oil
1/2 c. jalapeño jelly
In a medium bowl, combine the pepitas, corn meal and seasoning. Dust the grouper with flour, dip in egg white and dredge in pepita mixture. Heat oil over medium high heat in a non-stick skillet. Sauté fillets until golden, about 4 minutes per side. Serve with spoonful of jalapeño jelly.

Corn and Pepper Couscous

Preparation time: 20 minutes
Cooking time: 15 minutes
Serves:  4 – 6

1 box couscous, whole wheat
   or plain, prepared
1-1/2 c. fresh or frozen corn
1 red bell pepper, finely chopped
1 jalapeño pepper, finely chopped
1/4 c. fresh cilantro or basil, chopped
3 Tbsp. olive oil
2 Tbsp. fresh lime
1/4 tsp. cumin
1/2 tsp. kosher salt
Fresh pepper to taste

Heat 1 Tbsp. olive oil in small skillet over medium high heat. Add corn and peppers and sauté until corn is golden, about 7 minutes. Add to prepared couscous. Combine remaining olive oil with lime juice, salt, cumin and pepper. Toss the couscous with the dressing and stir in the cilantro.

Pumpkin Brownies with
Salted Caramel Topping

Preparation time: 20 minutes
Cooking time: 25 minutes
Cooling time: 1 hour
Serves: 6

2 c. all purpose flour
1 c. sugar
1/2 c. brown sugar
1 Tbsp. ground cinnamon
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1/2 tsp. ground nutmeg
1 15-ounce can solid pack pumpkin
4 large eggs
3/4 c. canola oil
1/2 c. purchased caramel topping
1 c. salted pretzel sticks, crushed

In a large bowl combine first eight ingredients. Add pumpkin, eggs and oil and beat until blended. Spread batter in prepared baking pan. Bake until tester inserted into center comes out clean, about 25 minutes. Cool slightly. Drizzle with caramel and sprinkle pretzels on top. Cool completely and cut into bars. Refrigerate until ready to serve.

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.

Spice Up Summer’s End

Spice up your final days of summer on the water with a menu that’s full of flavor.  Enjoy!

Spicy Fish Tacos

Preparation time:  25 minutes
Cooking time:  20 minutes
Serves: 4 – 6

1 1/2 lb. grouper or snapper
2 tsp. chili powder
1/2 tsp. kosher salt
1 tsp. cumin
1/4 tsp. paprika
Dash cayenne pepper
3 Tbsp. olive oil
2 tomatoes, seeded, diced
2 Tbsp. fresh cilantro, chopped
1 Tbsp. lime juice
12 corn tortillas
Sour cream and shredded
Cheddar cheese (optional)

Combine the spices in a small bowl.  Rub the fish filets with 2 Tbsp. olive oil and then rub with the spices. Heat remaining oil in a large, non-stick skillet. Sauté fish 3 – 4 minutes per side until cooked through, and break up into large pieces. In a small bowl, combine tomatoes, lime and cilantro. Season with salt and pepper. Wrap corn tortillas in foil, heat in 350 degree oven until warm about 10 minutes. Serve tacos with condiments.

Avocado Black Bean Salsa

Preparation time:  15 minutes
Cooking time:  15 minutes
Serves: 4 – 6

2 Hass avocados, cored, diced
2 ears fresh corn, carved off cob
4 scallions, sliced
1 cup black beans, rinsed
1/2 cup grape tomatoes, halved
3 Tbsp. olive oil
Juice of 1 lime
1 tsp. hot sauce
3 Tbsp. fresh cilantro, chopped
Salt and pepper to taste

Heat 1 Tbsp. olive oil in skillet. Sauté corn and scallions until golden, about 5 minutes. Cool. In a large bowl, combine the avocado, beans and tomatoes. Fold in corn and scallions. Toss with olive oil, lime, hot sauce and cilantro. Season with salt and pepper to taste.

Mexican Spiced Rice

Preparation time:  10 minutes
Cooking time:  25 minutes
Serves:  4 – 6
2 cups basmati rice
1 cup water
2 Tbsp. olive oil
2 tsp. chili powder
1 tsp. cumin
1/4 tsp. paprika
Pinch cinnamon
1/2 cup toasted pumpkin seeds
1 Tbsp. butter
Salt and pepper to taste

Heat olive oil in medium saucepan. Add rice and spices, stirring to coat the rice. Add water and cook rice 20 minutes until water is absorbed. Remove from heat and let sit 5 minutes. Fluff rice with a fork and stir in pumpkin seeds and butter. Season with salt and pepper as desired.

Caramelized Tropical Fruits
with Vanilla Ice Cream

Preparation time: 15 minutes
Cooking time: 12 minutes
Serves:  4 – 6

 2 mangoes, peeled, pitted, cut
   into 2-inch pieces
2 bananas, sliced on diagonal,
   ½-inch wide pieces
1 cup fresh pineapple, cubed
4 Tbsp. butter
1/2 cup brown sugar
3 Tbsp. dark rum
1 Tbsp. orange liqueur
1/4 tsp. cinnamon
1 pint vanilla ice cream

Melt butter in large heavy skillet. Add sugar, rum and orange liqueur, stirring until sugar is dissolved and syrupy. Add fruit and toss to coat. Add cinnamon and stir until fruit is just softened and covered in the syrup. Serve over 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.  

It’s our favorite time of year…Bahamas lobster season! Here’s a menu that uses this delicious crustacean along with the other best flavors of summer.  Enjoy!

Lobster Gazpacho

Preparation time: 40 minutes
Cooking time: 5 minutes
Serves: 4-6

2 medium Bahamas or Florida Spiny
lobster tails, meat removed from shell,
cut into 1-inch pieces
2 cloves garlic
4 medium to large, ripe tomatoes
2 yellow or red peppers,
seeded and coarsely chopped
1 cucumber, peeled, seeded,
coarsely chopped
1 onion, chopped
1/2 cup plus 2 Tbsp. olive oil
1/4 cup sherry vinegar
1/2 tsp. cumin
1/2 tsp. hot sauce
1/4 cup fresh parsley, chopped
Sour cream (optional)

Reserve 1/2 cup each of yellow pepper and cucumber. In a skillet, heat 2 Tbsp. olive oil and 1 clove garlic.  Sauté lobster meat until pink and firm, about 4 minutes, and set aside.  In a food processor, combine 1 clove garlic with remaining ingredients. Purée  until smooth and strain through a sieve. Stir in lobster meat and garnish with reserved chopped vegetables and parsley. Serve with a dollop of sour cream on top if desired.

Couscous with Summer Fruit

Preparation time: 20 minutes
Cooking time: 7 minutes
Serves: 6

1 box couscous
3 peaches, coarsely chopped
2 nectarines, chopped
3 plums, chopped
1/2 cup scallions, chopped
1/4 cup fresh mint, chopped
1/4 cup olive oil
2 Tbsp. fresh lime juice
2 Tbsp. honey
1/4 tsp. ground ginger
Salt and pepper to taste

Cook couscous according to package instructions. Fluff cooked couscous with a fork and bring to room temperature. Toss in fruit, scallions and mint. In a small bowl whisk together the olive oil, lime juice, honey and ginger. Drizzle dressing over couscous and toss well. Season with salt and pepper.

Ginger Soy Grilled Mahi

Preparation time: 20 minutes
Cooking time: 10 minutes
Serves: 6

6 Tbsp. olive oil
3 Tbsp. soy sauce
2 Tbsp. Dijon mustard
1 clove garlic, minced
1 Tbsp. fresh grated ginger
1/2 tsp. hot sauce
6 5-oz. Mahi filets

In a bowl, whisk together the first 6 ingredients. Rub the filets with half the marinade.  Set aside for 20 minutes.  Heat grill to medium-high. Grill mahi 4 to 5 minutes per side, depending on thickness. Remove from grill, baste with remaining marinade, and serve.

Peach-Mango Trifle

Preparation time: 25 minutes
Chilling time:  1 hour, 30 minutes.
Serves: 6–8

3 peaches, sliced
2 mangoes, peeled, sliced
2 Tbsp. dark rum
3 Tbsp. honey
1/2 cup peach jam
16 oz. Greek yogurt
1 angelfood cake, torn into bite-size pieces
8 oz. whipping cream
2 tsp. vanilla extract

In a bowl, combine the cut fruit with dark rum and 2 Tbsp. of the honey.  Toss and set aside. In a smaller bowl, combine remaining honey with peach jam and Greek yogurt. Chill 30 minutes. Using an electric mixer, whip the cream with the vanilla until stiff. In a large glass bowl or trifle dish, layer 1/3 quantity of each: cake pieces, yogurt mixture, fruit, and whipped cream.  Repeat 2 more times.  Chill 1 hour and serve.

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

This new cocktail, “The Chill,”  drew raves from friends in the Bahamas recently. Serve it with savory sliders, pasta salad, and a refreshing tart for a festive 4th of July celebration.

“The Chill”

Preparation time: 5 minutes
Serves: 6-8

Combine all ingredients in a pitcher.  Add ice, stir and pour into tall glasses. Garnish each with a lime wedge.

Mediterranean Pasta Salad

Preparation time: 10 minutes
Cooking time: 15 minutes
Serves: 6

Cook pasta according to directions. Toss with 1 Tbsp. olive oil. Add next five ingredients and toss together. In a small bowl, combine remaining olive oil, lemon and oregano to make dressing. Toss pasta with dressing. Season with salt and pepper and serve.

Pork Tenderloin Sliders with

Bourbon Balsamic Glaze

Preparation time: 20 minutes
Cooking time: 15 minutes
Serves:  6

Rinse pork tenderloin, pat dry, and sprinkle with salt and pepper. Combine next seven ingredients in medium saucepan and bring to boil. Stir to dissolve sugar and then remove from heat. Set aside 1/2 cup of the sauce. Grill tenderloin over medium heat, about six minutes per side (or to your preference), basting frequently with sauce. Remove from grill. Baste with remaining sauce. Let sit for 10 minutes, then slice into ½-inch-thick pieces. Spoon onto buns and serve three sliders per person.

Berry Lemon Tart

Preparation time: 40 minutes
Cooking time: 12 minutes
Chilling Time: 3-4 hours
Serves: 6

In a bowl combine Graham cracker crumbs, ¼ cup sugar, and butter. Toss together until crumbs are moistened. Press into the bottom and sides of a greased 9-inch tart pan. Bake in 350-degree oven 10-12 minutes. In a mixing bowl, using an electric mixer, combine cream cheese and yogurt. Add lemon curd and 2 Tbsp. sugar. Spread over cooled crust. Whip cream with vanilla until stiff. Spread over cream cheese layer. Top decoratively with berries. Chill three to four hours until set.

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

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

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

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

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.

Enjoy!

Guava Grabber Cocktail

In a large shaker or pitcher, combine all ingredients. Stir or shake in shaker with ice cubes. Serve over ice with lime wedge and garnish each glass with a sprig of mint.

Jalapeño-Cheddar Johnny Cake

In a large bowl, combine first four ingredients. In a smaller bowl, combine egg, buttermilk, creamed corn and butter. Fold into dry ingredients. Add jalapeño and cheese. Pour into buttered 8-inch square baking pan. Bake in preheated 350-degree oven, 45 to 50 minutes or until golden. Serve with jelly if desired.

Coconut Cracked Conch with

Apricot Horseradish Dipping Sauce

In a large bowl, combine coconut, breadcrumbs and salt. In a small bowl, combine eggs and milk and whisk together. In a third bowl, combine preserves, honey, lemon and horseradish and set aside. Heat oil. Dip conch into egg mixture, then breadcrumbs mixture. Cook in hot oil 3 to 4 minutes or until golden. Continue with remaining pieces. Serve with dipping sauce on the side.

Tropical Slaw

In a large bowl, combine all vegetables except the jalapeño pepper. In a small bowl, whisk together jalapeño, honey, rice vinegar, lime, and pinch of salt. Toss slaw with the dressing and chill one hour. Toss in cashews and serve.

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.