Authors Posts by Erin B

Erin B


Lazy Bar Floating Drink Tray

The Lazy Bar floating drink tray holds eight different sized beverages and has an area for a bowl of snacks.

The Lazy Bar floating drink tray holds eight multi-sized beverages with or without an insulating koozie, plus a bowl of snacks. The Lazy Bar’s three-inch thickness and large overall surface size impedes tipping to provide a stable, functional floating table as you relish your time in the water with family and friends. MSRP $60;

Southern Boating June 2014

MagicEzy Mega Fusion

MagicEzy Mega Fusion makes repairs to plastic or aluminum surfaces on your boat look  brand new. There’s no fiberglass prep work needed with Hairline Fix and 9 Second Chip Fix, which prevents delamination and strengthens weakened or cracked fiberglass. All three products are water-soluble, environmentally friendly and available in 11 colors. MSRP $24.99/tube;

Southern Boating June 2014

Fishing Camp

Fishing Camp is a new board game for children ages four and up. Players race each other around the board’s waterway, progressing as they answer fishing trivia questions correctly. Players draw cards with GPS shortcuts, fishing “catches” and lily pad passes to create excitement and immerse kids in fun fishing facts. Fishing Camp hosts two to eight players, and the first boat back to the dock with a fish on board wins! MSRP $25;

Southern Boating June 2014


Surf & Turf to Impress Your Guests

The best of both worlds--fish and meat!

Dirty Martini

Preparation time: 10 minutes

6 oz. premium vodka
2 oz. dry vermouth (optional)
1/4 c. olive juice
12 olives

Combine vodka, vermouth and olive juice over ice-filled shaker. Shake vigorously. Serve in martini glasses. Place 3 olives each onto toothpicks to garnish.

Surf and Turf with Fresh Herb Sauce
Preparation time: 20 minutes
Cooking time: 15-20 minutes
Serves: 6-8

6 4-oz. filet mignon or 3 8-oz. New York strip
1 1/2 lb. tuna steaks
Salt and pepper to taste
1/2 c. + 2 tbsp. olive oil
2 c. fresh basil leaves, packed
2 c. fresh parsley, packed
1/4 c. fresh chives, coarsely chopped
2 cloves garlic
Juice of 1/2 lemon
1 tsp. lemon rind

Place beef and tuna on separate platters. Season steaks with salt and pepper. Rub olive oil on tuna and season with pepper. In a blender or food processer combine herbs, garlic, lemon juice, and lemon rind. Pulse until herbs are coarsely chopped. Keep blender running and add olive oil in stream. Season with salt and pepper to taste. Grill beef steaks over medium-high heat on preheated grill about 8 minutes per side or as preferred. Grill tuna steaks 2 minutes per side or as preferred. Serve each with dollop of sauce.

Roasted Cherry Tomatoes and Couscous
Preparation time: 10 minutes
Cooking time: 25 minutes
Serves: 6

2 pints cherry tomatoes, rinsed
4 tbsp. olive oil
1/2 tsp. kosher salt
Fresh pepper to taste
1 box couscous
1 tbsp. Balsamic vinegar
1/2 c. fresh basil, chopped

Place tomatoes in large baking dish. Drizzle with olive oil and season with salt and pepper. Roast in preheated 400-degree oven for 25 minutes or until just blistered. Remove from oven, drizzle with balsamic vinegar and toss with basil. Cook couscous according to package instructions. After couscous sits 5 minutes, toss in tomatoes. Season with salt and pepper and serve.

Tropical Fruit Foster
Preparation time: 30 minutes
Cooking time: 7 minutes
Serves: 6

1/4 cup (1/2 stick) butter
1/2 c. brown sugar
1/4 c. mango nectar
1 tbsp. dark rum
1/4 tsp. nutmeg
1 c. pineapple, cubed
2 bananas, peeled, split and halved
1 c. mango, peeled and cubed
Vanilla ice cream
Toasted sweetened coconut (optional)

In large skillet, melt butter over medium heat. Add brown sugar, nectar and rum, stirring until sugar dissolves. Increase heat and boil until syrupy, about 4 minutes. Mix in nutmeg, then add pineapple, banana and mango, and sauté until heated through, about 1 minute. Let cool 2 minutes. Scoop ice cream into bowls and spoon warm sauce over top. Sprinkle with coconut if desired.

By Carrie Hanna, Southern Boating June 2014

Hyatt River Marsh Marina

The Hyatt River Marsh Marina is located on the Choptank River. Photo: River Marsh Marina

This marina houses 150 vessels at the luxurious Hyatt Resort on the Chesapeake Bay for comfort and convenience.

The Chesapeake Bay is the largest estuary in the U.S. with hundreds of miles of shoreline to discover and explore. Located between Virginia and Maryland, its natural beauty makes it a famous vacation spot for cruisers and anglers alike. If Chesapeake is your destination, tie up at the Hyatt Regency Resort’s River Marsh Marina on the Choptank River.

River Marsh Marina has 150 slips for vessels up to 150 feet with water, electricity, cable TV, and wireless internet services. The Quarterdeck Store sells supplies, apparel and a variety of refreshments and alcoholic beverages. Overnight guests can utilize the Hyatt Regency’s many highly rated amenities via the complimentary shuttle to the hotel grounds.

If you opt to stay in one the Hyatt’s 400 cozy guestrooms, you’ll find a plethora of activities to keep you entertained. The most notable attractions are the 18-hole championship golf course, salon and spa, indoor and outdoor pools, tennis and volleyball courts, and game room. Watersports are also offered, as well as a nature trail to enjoy the local flora and fauna.

The Hyatt Regency has seven restaurants to appease your appetite, including the Blue Point Provision for succulent seafood and the Water’s Edge Grill for regional favorites. The hotel caters for special occasions using 35,000 square feet of event space.

By Daniel Wagner, Southern Exposure June 2014


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