Vampire Blood Chili

Eeek out this ghostly menu and invite your favorite goblins for Halloween festivities on board. This spooky vampire blood chili is sure to get your guests!

Vampire Blood Chili

1 Tbsp. oil
2 cups onion, chopped
½ lb. mild Italian sausage,
casings removed
2 lbs. ground beef
(or ground chicken or turkey)
6 oz. tomato paste
2 Tbsp. chili powder
1 tsp. each dried basil, oregano,
salt and pepper
2 Tbsp. minced garlic
4 Tbsp. mustard
28 oz. diced tomatoes, drained
4 Tbsp. red wine
1 Tbsp. lemon juice
16 oz. can black beans, drained (optional)

Chili toppings:
Taco chips
Sour cream
Jalapeños, chopped or sliced into rings
Shredded cheddar cheese
Chopped raw onions

Heat oil in large pot. Add onions and meats, and cook over medium-high heat, stirring until well-browned. Stir in the rest of ingredients and simmer uncovered for another 25 minutes.

Taste and adjust seasonings. (This chili is even better the next day, so make it ahead of time!) Place chili toppings in individual bowls with spoons for serving. Scoop chili into festive bowls and serve with toppings.

Other Halloween favorites:

Haunted Pumpkin Bars
Black and Blue Petrified Cheese Log
Vampire Blood Chili
Sea Monsters with Hellish Cocktail Sauce
Bloody Mary’s

By Lori Ross, Southern Boating October 2017

Get Your Oktoberfest On

No matter where you live, there’s something special about the month of October. It’s the month that ushers in fall with all the colors, scents, and traditions the season brings. Our At Ease department in Southern Boating’s October issue celebrates Oktoberfest and features great recipes from Germany. (If you don’t subscribe to the magazine, do so here so that you don’t miss out on recipes throughout the year.) These two additional recipes for your Oktoberfest celebrations— try these Oktoberfest sausage and beer recipes. They are sure to be a hit with family and friends!

Beer Marinated Sausages

8 -12 raw sausages or cooked sausages*
1 large white onions, peeled and sliced
2 bottles German beer
1 cup water
3 cloves of garlic chopped
2 tbsp. prepared horseradish
1/4 cup mustard
Pinch dried thyme (optional)
1 tbsp. coarse black pepper
1 tbsp. salt
1 tbsp. sugar

Place sausages in a deep pot and add onions and enough beer to just cover brats and 1 cup water. Add remaining ingredients and stir lightly to mix/dissolve. Marinate for 1-2 hours. Bring the pot to simmer for 10 minutes, then turn off heat, and let sit for 10 minutes. Drain, then add sausages and onions to the pan and sauté or roast at 350 for 10 minutes or until browned. Serve as is with mustard and onions or on rolls.

*If you are using cooked sausages (knockwurst, kielbasa) reduce simmer time to 5 minutes and rest for 5 minutes.

The Refreshing Radler

In 1922, an innkeeper in Bavaria, running out of beer, mixed it with lemon-lime soda and it was a hit. He named it “radler,” which means “cyclist.”

24 oz. cold lemon-lime soda (e.g., Sprite or 7UP)
24 oz. cold beer

Pour equal amounts of soda and beer into 4 large glasses.

By Lori Ross, Southern Exposure

Shrimp Saganaki – a Greek-inspired menu

**Bid your guests “Kali orexi” (Bon appétit!) with this Greek-inspired menu.**

Greek Marinated Olives

1 cup mixed green and black olives, drained

1 tbsp. olive oil

¼ tsp. basil, dried

¼ tsp. oregano, dried

½ tsp. orange zest, grated

In a bowl, combine ingredients and let them rest for 1 hour. Serve with a small bowl for olive pits.

Cucumber Yogurt Dip (Tzatziki)

1 cup Greek yogurt, plain

1 tbsp. lemon juice, freshly squeezed

1 tsp. dill, dried

2 cloves garlic, thinly sliced

½ cucumber, peeled, seeded and diced

Kosher salt and black pepper, to taste

In a bowl, combine yogurt, lemon juice, dill, garlic, and cucumber. Season with salt and pepper. Cover and refrigerate for at least 1 hour.

Shrimp Saganaki (Garides Saganaki)

2 tbsp. olive oil

1 large onion, thinly sliced

2 cups fresh tomatoes, chopped or 16 oz. can tomatoes, diced and drained

½ tsp. kosher salt

Pinch of crushed red pepper

1½ lb. large shrimp, deveined and shelled

½ cup olives, pitted and coarsely chopped

¼ tsp. dill

½ cup feta cheese, crumbled

Crusty bread, for serving

In a large skillet, heat oil until shimmering. Add onion and cook over medium-high heat stirring occasionally until lightly browned (about 5 minutes). Add tomatoes, season with salt and crushed red pepper, and cook until softened (about 5-8 minutes). Add shrimp and olives stirring occasionally until the shrimp are cooked through (about 3 minutes). Stir in dill and half of the feta cooking just until the feta is hot (about 1 minute). Transfer shrimp and tomatoes into shallow bowls, sprinkle with the remaining feta and serve with crusty bread.

Meze Platter (Mezedes)

Marinated olives (from previous recipe)

Feta cheese, cubed

Artichoke hearts, jarred, marinated, drained, and quartered

Sun-dried tomatoes in oil, drained

Anchovies and/or sardines, canned, whole and drained

Pickled pepperoncini peppers or sweet roasted red peppers, drained

Raw vegetables, such as celery stalks, sliced cucumbers, trimmed scallions, halved cherry tomatoes, or sliced young zucchini

Tzatziki dip (from previous recipe), served in a seeded, halved sweet pepper “bowl”

Hummus, served in another halved sweet pepper “bowl”

Heat the oven to 350 F. Lightly spritz baking sheet with cooking spray. Bake quartered pita bread for 4-5 minutes. Attractively heap all (or some) of the ingredients around a large platter, placing dips in the middle.

Greek Fruit Yogurt Cream (Frouta Ke Yaourti)

4 cups mixed fresh fruit, such as halved grapes, figs, pears, berries, melon, or peaches, cut into bite-sized pieces

¼ cup almonds, slivered

1 cup Greek yogurt, plain

3 tbsp. honey

1½ tbsp. lemon rind, grated

In serving bowl, gently combine fruit and half of the almonds and set aside. In a separate bowl combine yogurt, honey and lemon rind. Fill individual dessert bowls with fruit. Spoon yogurt mixture over fruit and top with remaining almonds and drizzle of honey.

Greek Sidecar

4 oz. Metaxa or other brandy

1½ oz. Cointreau

1½ oz. lemon juice

3 oz. orange juice

Orange or lemon peel, for garnish

Ice.

By Lori Ross, Southern Boating Magazine September 2016

Scallops Mornay

Celebrate Bastille Day with this classic French menu! All recipes serve 4.

French 75 Cocktail

8 oz. gin

4 tsp. sugar

2 oz. lemon juice

Bottle of Brut champagne

Mix first three ingredients together well, pour into glasses half-filled with cracked ice, then top off with champagne.

Green Salad with French Vinaigrette

6-8 cups of salad greens (romaine, mesclun)

½ cucumber seeded, quartered and sliced thin

½ red onion quartered and sliced thin

¼ cup oil

1 tbsp. vinegar

1 tbsp. mustard

1 clove of garlic, minced

Salt and pepper to taste

Clean and dry salad greens and place in salad bowl with cucumber and onion. Mix oil, vinegar, mustard, and garlic. Pour over salad and toss. Add salt and pepper to taste. Serve immediately.

Scallops Mornay

1 ¼ lb. sea scallops (about 16 large)

½ tsp. salt and pepper

1 ½ tbsp. butter

1 lb. asparagus or green beans, trimmed

Pat scallops dry and sprinkle with salt and pepper. Heat 1 tablespoon of butter in a skillet over medium-high heat until foam subsides. Add 8-9 scallops and sear for about 2 minutes on each side until golden brown and just cooked through—approximately 5 minutes total. Sear remaining scallops with 1/2 tablespoon of butter. Transfer to a platter. Serve scallops in a pool of mornay sauce with steamed asparagus or green beans.

Mornay Sauce:

1 tbsp. butter

1 tbsp. flour

1 cup milk

Pinch of nutmeg

5 tbsp. grated Swiss or Parmesan cheese

Add butter to skillet and melt over low heat. Whisk in flour and cook until pale golden brown–about 1 minute. While whisking add the milk in a thin, steady stream. Continue whisking with the pan over medium heat until sauce thickens. Remove from heat then add nutmeg and cheese.

Crepes au Fraises (Strawberry Crepes)

1 cup milk

1 cup all-purpose flour

2 eggs

2 tbsp. butter, melted (plus butter or oil for cooking)

¼ tsp. salt

Butter and sugar to spread on crepes when done

Blend milk, flour, eggs, 2 tablespoons of butter, and 1/4 teaspoon of salt until smooth. (Or make batter the day before serving and refrigerate.) Lightly brush a skillet with oil or butter and heat. Lower heat to medium and pour in 1/4-1/3 cup of batter, immediately tilting and rotating skillet to coat bottom and make crepe thin. When crepe begins to show little craters (30 seconds or so) flip over and cook until just set and golden, about 1-1 1/2 minutes total. Transfer to a plate. Make the rest of the crepes and stack them. Brush each crepe with a little butter and sprinkle with sugar, then fold over a filling of sliced strawberries. Top with a few more berries and whipped cream if you wish. You can make the crepes ahead of time and refrigerate, then simply reheat in microwave for 15-30 seconds before filling with fruit and serving.

Variations:

Berries and Stone Fruit: Fill half of crepe with berries, chopped peaches, apricots, or plums. Fold and top with whipped cream.

Apples and pears: Fill crepes with warm, sautéed and chopped apples and pears, then top with ice cream or sprinkle Cheddar cheese. Heat until melted.

Nutella and Banana: Spread a thin layer of Nutella and thin sliced bananas on crepe, fold and top with whipped cream.

Jam or Brown Sugar: Spread warm crepes with butter and jam or brown sugar. Roll and eat!

Savory: Fill half of crepe with chopped, cooked chicken, ham, asparagus, artichokes, or seafood in mornay sauce, fold and top with shredded Swiss or Cheddar cheese. Heat to melt cheese and serve. (This is a great way to use leftovers!)

By Lori Ross, Southern Boating Magazine July 2016

Grill Safety for the Long Weekend

Set the party on fire (and not your boat) with these grill safety tips

The aroma of burgers wafts through the evening air; hot dogs and brats hiss and pop as they near peak perfection, and the color of peppers on kabobs become charred as they soften. What’s not to love about firing up the barbecue after a long day on the water? Maybe a fire? That won’t happen with these grill safety tips.

Because grills are located above decks, boaters tend to treat them with a more cavalier attitude when it comes to safety—bad move. According to the Insurance Information Institute, barbecues result in more than 2,000 fires, more than 300 grill-related injuries, and at least 3 deaths annually. Here’s a look at how to keep “the king of coals” from becoming a barbecue statistic.

All types of grills—charcoal, liquid propane gas (LPG) and electric grills—come with their own pros and cons:

Grill Types

Charcoal grills can be a challenge to light but stay lit in even the strongest winds—a good thing for cooking yet a minus in the event of an emergency such as accidentally spilling those hot coals. They’re also messy to use and clean, fuel storage can be a pain, and you’ll have to refill them during extended grilling periods.

Gas grills are easier to light, clean, offer better temperature control, but are more difficult to keep lit in a stiff breeze.

Electric grills offer all of the above less the worry about them going out, yet require a source of AC power, which means having a generator on board or dock-only usage.

Prior to installation, determine where the grill will be used: clamped to the cockpit railing or use with a fishing rod-style mount. Choose a location clear of flammable items so that the grill doesn’t interfere with hatches, dinghy davits, etc. If removable, think about where to stow it after use, and where to safely store the fuel above decks.

Tips of the Trade

While electric grills also have safety requirements, the following tips mainly concern charcoal and gas grills (due to their use of combustion). Consider these general, commonsense precautions that can be applied when using most any grill:

• Read the owner’s manual. Find information on everything from assembly to safe operation tips. Still have questions? Don’t be shy—give the manufacturer a call to clarify. (Write their consumer service phone number on the manual’s front page for easy reference.)

• Always grill above decks in an open area. Barbecue grills are designed for above deck use in a well-ventilated area. Never barbecue down below in the galley or inside an enclosed area, such as the cockpit with full canvas curtains in place. In both cases, carbon monoxide can accumulate with lethal results.

• Securely mount your grill before use. Ensure your grill is firmly mounted in place and stable. Never use portable, camping-type grills, which can easily slide around or tip over. Grills should also be mounted where people and pets can’t accidentally come in contact with them. Never try to move a hot grill. Instead, allow the grill to become completely cool to the touch before trying to relocate or stow it.

• Keep it under control. Never leave a grill unattended during use and always keep some method of fire control nearby such as a portable fire extinguisher, fire bucket (with a lanyard long enough to reach the water), fire blanket, etc. A spritzer bottle of water can help with minor flare-ups, but remove food from the grill first if possible. Cleaning your grill regularly to remove grease and fat buildup reduces the chances of fire and flare-ups as well.

• Use proper grilling utensils. Use of long-handled barbecue utensils (tongs, forks, etc.) helps reduce burns due to pops and splatters.

• Wear grill-safe clothes. No thongs, speedos or “au naturel” grilling, please. On the flip side avoid baggy, frilly clothes and loose, billowing shirts or bikini wraps that can catch fire.

Charcoal grill safety tips

1. If you use starter fluid, use only charcoal starter fluid. Never use gas from the dingy jerry can or add charcoal fluid or any other flammable liquids to the fire once started. Charcoal chimney starters allow you to start charcoal using newspapers, etc., without the need for starter fluid.

2. When you’re done grilling, let the coals cool completely before disposal.

LPG grill safety tips

1. Most boat grills use small, 16.4-ounce, disposable LPG cylinders. Always inspect these for signs of corrosion, dents, gouges, or other external damage before use.

2. Properly mount the grill outside in a well-ventilated area before connecting the cylinder.

3. Always disconnect and remove the LPG cylinder after use. If the grill is stored below decks, always remove the LPG bottle before stowing.

4. Store LPG bottles above decks in a well-ventilated area where escaping vapors can only flow overboard. LPG must be protected from the elements and other mechanical damage. Possible options include a PVC tube holder or a non-corrosive bag properly mounted to the stern railing (well away from the grill of course).

5. Never lean over the grill when lighting (or cooking for that matter), and keep the lid open to prevent flare-ups from gas build-up.

— By Frank Lanier, Southern Boating Magazine April 2016

At Ease In the Galley

At Ease In the Galley this November brings families together for Thanksgiving, oyster roasts, and the opening of fall fishing and hunting season! Give thanks for the seasonal bounty we enjoy in this easy menu that serves four.

Gravlax
Preparation time: 20 minutes
Curing time: 24-36 hours
1–2 lb. fresh boneless fillet of salmon, striped bass, snapper, mahi or tuna
2 tbsp. coarse salt
1 tbsp. sugar
2 tbsp. brandy or cognac
1 tbsp. ground pepper
1 tbsp. thyme leaves or 1/4 tsp. dried thyme

Cut fillet crosswise into two equal pieces. Mix salt, sugar and pepper, and rub evenly on fish with herbs and brandy. Lay one fillet on top of the other, seasoned sides facing each other. Wrap tightly in plastic wrap and place in a glass-baking dish. Place a cutting board with 5-pound weight (cans will do) atop fish and refrigerate for at least 24 hours turning fish over once. To serve, unwrap fillets, remove skin, scrape off seasonings, rinse, and pat dry. Cut fillets on an angle into thin slices. Serve on party rye or crackers with horseradish, capers and lemon.

Crispy Duck Breasts
Preparation time: 30 minutes
4 duck breasts
Salt and pepper

Pat duck breasts dry with a paper towel. Make shallow crisscross cuts through the skin, but not so deep it cuts into the meat. Sprinkle both sides of duck with salt and pepper and put them skin-side-down in a large, cold, dry skillet. Cover with a splatter guard or cook uncovered. Turn heat to medium and set timer for 10-12 minutes. Once skin looks thin, golden and crispy, turn duck breasts over and cook another 3-5 minutes. Remove from pan and let it rest 5 minutes. Then carve into diagonal slices.

Cosmo Cranberry Sauce
Preparation time: 30 minutes
1 (12-ounce) bag cranberries
1 cup sugar
1/3 cup vodka
3 tbsp. orange-flavored liqueur or frozen orange juice mix

In a medium saucepan over moderate heat combine cranberries, sugar, and 1/2 cup of water. Bring to a boil stirring often to dissolve sugar. Reduce heat to low and simmer; stir often until thickened and reduced to about 3 cups, about 15 minutes. Remove from heat, cool, and stir in vodka and orange liqueur. Serve drizzled over duck.

Duck Fat Potatoes
Preparation time: 15-20 minutes
1 1/2 lbs. waxy potatoes such as Yukon Gold
3 tbsp. duck fat
2 garlic cloves, finely chopped

Slice unpeeled potatoes into 1/4-inch thick slices. Rinse in cold water until water runs clear. Drain and pat very dry. Heat the duck fat on high, drop in potatoes, reduce to medium, and add 3/4 teaspoon salt; turn until coated with fat. Reduce heat to medium-low and cook; turn occasionally until golden and tender for about 15-20 minutes; then stir garlic into cooked potatoes

Apple Crisp
Preparation time: 45 minutes
4 apples, cored and peeled
2/3 cup rolled oats
1/3 cup flour
1/3 cup sugar
1/3 cup toasted pecans
Pinch of salt
6 tbsp. butter, softened

Preheat the oven to 375 degrees. Chop apples and place in a buttered baking pan. Mix the remaining ingredients and scatter over the apples. Bake for about 30 minutes. Serve warm topped with cheddar cheese or ice cream.

Spiced Beaujolais Nouveau
Preparation time: 5 minutes
1 bottle Beaujolais
1/2 cup sugar
8 whole cloves
4 cinnamon sticks
1 apple

Bring ingredients to a boil in pan on stovetop. Remove from heat, discard cloves, and pour into wine glasses or clear glass mugs with a cinnamon stick and slice of apple.

November’s recipes are very flexible and adaptable to whatever ingredients you have.

Gravlax
Any fresh fish available will do. Cure it for at least 24 hours. The thinner the fish, the quicker it will cure. If you have fresh herbs, use them, they impart more flavor than dried herbs. For liquor and herb mixtures: I like cognac and thyme; vodka and rosemary; bourbon and sage; gin and dill. If you are worried about the fish and food borne illnesses, freeze it for 24 hours, then cure it.

Duck
If you can’t find frozen or fresh raw duck breast, use skin-on chicken breasts. While there is less fat, the potatoes will taste very good in the chicken fat.

The Cosmo Cranberry Sauce is a delicious side for Thanksgiving Day, my family asks for it every year!! It is also a tart condiment for a cheese and charcuterie tray and serves as a wonderful sauce for any wild game—and it freezes well. If you don’t have fresh cranberries, simply buy prepared whole cranberry sauce, omit the sugar from the recipe and add the vodka and orange liqueur.

The Potatoes in Duck Fat are a classic French preparation (Pommes de Terre Sarladaise) but they are also delicious roasted as well as sautéed. Just chop instead of slicing potatoes, toss in melted duck fat with salt and pepper and roast at 400 degrees for 20 minutes or so, until crispy and golden. And if you don’t feel like potatoes, consider other root vegetables… parsnips, sweet potatoes and carrots are sweet and smoky cooked in duck fat, as are winter squashes!

The Apple Crisp is very forgiving… if you don’t have nuts, just use oatmeal, butter, flour and sugar. If you don’t have apples, use pears or berries. I also love apple crisp topped with thin sliced sharp yellow cheddar cheese that is melted on top in the last 3-4 minutes of cooking. Ice cream, whipped cream or heavy cream is heavenly on warm apple crisp too!

Spiced Wine
I had spiced wine, for the first time, at the Christmas Markets in Germany and it was a warm welcome on a damp, rainy day! If you don’t have or cannot get the Nouveau Beaujolais, use a light, fruity red wine…I like Zinfandel or Pinot Noir, but don’t spend a lot of money on it. This is a fun drink for cooler nights!

Gambas al Ajillo (Garlic Shrimp)*

Gambas al Ajillo (Garlic Shrimp)*
6 tbsp. olive oil
4 cloves garlic, peeled
Pinch of crushed red pepper
24 large peeled shrimp
2 tbsp. sherry or white wine
Sprinkle each of smoked paprika and parsley

Heat garlic, pepper and olive oil in a sauté pan on medium high. Add shrimp and sherry and cook, turning every 3 minutes until pink. Add parsley and paprika and serve in shallow bowl with bread and toothpicks.
*Replace shrimp with canned or fresh mushroom caps or artichoke hearts for a veggie option!

Pan Con Tomate—sometimes called Pan a la Catalana (Catalan Tomato Bread)
1 baguette, sliced lengthwise
2 cloves of garlic, peeled and halved
2 tbsp. olive oil
2 ripe tomatoes or 2 canned whole tomatoes, drained

Toast bread until golden. Rub garlic cloves over cut surface of bread, and then drizzle with oil. Cut the tomatoes in half and rub on cut surface until coated with tomato juice and pulp. Slice each half into 6-8 pieces crosswise, and serve plain or topped with ham, anchovies, cheese, or sardines.

Chorizo al Vino (Chorizo in Wine)
1 lb. smoked Spanish Chorizo sausage, Kielbasa or andouille
3 c. red wine
½ tsp. smoked or regular paprika
1 bay leaf
Sprinkle of fresh or dried parsley

Cut sausages into thick round slices. Place in uncovered saucepan; add paprika, bay leaf and wine. Bring to a boil, and then simmer on low for 15-20 minutes until the wine reduces by about half and creates a thin sauce. Serve in bowl, topped with parsley and toothpicks.

Pinchos de Atún con Anchoas (Tuna and Anchovy Tapas)
8 oz. white tuna in oil or water, drained
¼ onion, minced
1 tbsp. red wine vinegar
¼ tsp. black pepper
¼ c. mayonnaise
12-15 jarred anchovies or capers
12-15 slices of baguette

Mix tuna with mayonnaise, onion, vinegar, and pepper. Mound on bread slices and top each with anchovy or capers.

Fruit and Nut Bark
12 oz. chocolate chips or chopped chocolate (milk or dark)
1 c. dried fruit (raisins, chopped apricots, craisins, blueberries, cherries, currants)
1 c. toasted nuts (I like sliced almonds, pine nuts or hazelnuts.)
2 tbsp. grated fresh orange peel

Place chocolate in microwave-safe bowl and cover with plastic wrap. Microwave at medium heat for 6 minutes or until chocolate is glossy.* Take out of oven and stir until smooth. Spread melted chocolate in a rectangular shape evenly over kitchen parchment or buttered aluminum foil. Press toasted nuts and dried fruit into chocolate, sprinkle with grated orange pressed lightly into chocolate bark. Chill until firm. Break into pieces to serve.
*My boat’s GE Profile microwave oven has a setting to melt chocolate without burning it. Check if yours does too!

Sangria
2 bottles dry rosé wine
¼ c. brandy
¼ c. Cointreau or other orange liqueur
¼ c. orange or apple juice
1 each unpeeled orange, lemon and apple, thinly sliced
Optional: 2 tsp. rosewater

Combine all with fruit in a pitcher and stir. Pour in wine glasses over ice.

Lori Ross, a communication professional and food writer, has been power cruising and sailing with husband Jim Ellis for more than 30 years. She has fed crew and entertained family and friends on her boats since 1982.

Celebrate the arrival of spring with ingredients that capture the flavor of the season.

Seared Scallops over Pesto Pasta
Preparation time: 25 minutes
Cooking time: 20 minutes
Serves: 6

2 lbs. sea scallops, rinsed, patted dry
Salt and pepper to taste
1 tbsp. butter
1/2 c. olive oil
2 c. fresh parsley
1/4 c. pine nuts
1/3 c. Parmesan cheese
1 clove garlic
Zest of one lemon
1 tbsp. fresh lemon juice
1 lb. linguine or fettuccine
1-1/2 c. peas
1 lb. fresh asparagus, cut into 1″ pieces (discard ends)

Season scallops lightly with salt and pepper. Heat butter and 1 tablespoon olive oil in a large, heavy skillet and sear scallops over medium-high heat about 3 minutes per side until nicely browned and cooked through. Set aside. In a blender or processor, combine parsley, pine nuts, Parmesan cheese, garlic, 1 tablespoon lemon zest and 1 tablespoon lemon juice; blend until lightly chopped. Add oil and blend until smooth. Cook pasta according to package directions. Meanwhile, blanch the asparagus and peas for 1 minute in boiling water. Drain. Toss pasta with pesto, asparagus and peas, and serve on plate with scallops on top. Season with fresh pepper.

Mushroom and Gorgonzola Salad
Preparation time: 30 minutes
Cooking time: 15 minutes
Serves: 6

4 c. baby portabella mushrooms, halved
1 c. button mushrooms
1 tbsp. fresh thyme
1/3 c. olive oil
1/2 c. Kalamata olives, pitted
2/3 c. marinated artichoke hearts, drained
1/4 c. sundried tomatoes, chopped
2 tbsp. balsamic vinegar
6 c. fresh arugula or spinach
4 oz. Gorgonzola cheese
Pepper to taste

Combine mushrooms and fresh thyme in a large baking pan. Drizzle with 2 tablespoons olive oil. Roast in 400-degree oven for 15 minutes or until browned. Cool slightly. Combine mushrooms, olives, artichokes, and sundried tomatoes in a bowl. Whisk together remaining olive oil and balsamic vinegar. Toss mushrooms and vegetables with dressing. Place arugula on a large platter. Spoon mushrooms over arugula and crumbled cheese. Season with pepper.

Balsamic-Glazed Strawberries on Pound Cake
Preparation time: 15 minutes
Serves: 6

3 c. strawberries, quartered
5 tbsp. balsamic vinegar
5 tbsp. brown sugar
1 pound cake, sliced into 1″ slices
1/2 gallon vanilla ice cream or whipped cream
Fresh mint to garnish (optional)

Heat vinegar and brown sugar in a large saucepan over medium heat. Whisk until sugar is dissolved and simmer for 1 minute. Remove from heat and add strawberries, tossing to coat. Spoon berries over pound cake and top with scoop of cream.

Lemon Gingerade
Preparation time: 10 minutes
Cooking time: 30 minutes
Serves: 6

3/4 c. fresh ginger, peeled and sliced
1 c. sugar
1 c. water
2 c. fresh lemon juice
12 oz. vodka
2 c. club soda

In a small saucepan, combine ginger, water and sugar. Stir to combine and bring to a simmer. Simmer 30 minutes. Cool and strain into a container. In a large pitcher, combine lemonade, vodka and syrup. Stir and serve over ice. Top with splash of club soda. Garnish with lemon slice.

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

Healthy, Hearty Dishes usher in a Flavorful Fall

Grilled Mahi with Lemon Caper Vinaigrette
Preparation Time: 20 minutes
Cook Time: 12 minutes
Serves: 6

6 6-oz. mahi filets
½ c. olive oil
Salt and pepper to taste
2 lemons, thinly sliced
2 tbsp. lemon juice
1 tbsp. dill (6 additional sprigs optional)
2 tbsp. capers
1 tbsp. honey

Heat a grill pan or grill over medium-high heat. Rub mahi filets with 2 tablespoons olive oil and season with salt and pepper. Grill mahi 4 minutes on one side then turn and garnish with lemon slices and optional dill sprigs on top. Grill another 4 minutes. Whisk together remaining olive oil, lemon juice, dill, capers, and honey. Drizzle over filets and serve.

Roasted Fingerling Potato Salad
Preparation time: 20 minutes
Cooking Time: 30 minutes
Serves: 6

2 tbsp. + 2 tsp. extra virgin olive oil
1½ lbs. fingerling or small red potatoes, halved lengthwise
2 scallions, thinly sliced
¼ c. parsley
2 tbsp. tarragon or basil
1½ tbsp. red wine vinegar
1 tbsp. coarse-grained mustard
2 hardboiled eggs, peeled, chopped
1 bag fresh arugula

Place potatoes in large baking dish. Drizzle with 2 tablespoons olive oil, sprinkle with salt and pepper, and toss. Roast in 400-degree preheated oven until potatoes are brown on one side (about 30 minutes) turning once while roasting. In a small bowl combine scallions, parsley, tarragon, vinegar, mustard, and 2 teaspoons olive oil. Transfer potatoes to dish. Spoon chopped eggs on top and toss with herb dressing. Season with salt and pepper, and serve over arugula.

Apple Galettes with Caramel Sauce
Preparation time: 30 minutes
Chilling time: 30 minutes
Cooking time: 16-18 minutes
Serves: 6

1 17-oz. package frozen puff pastry, thawed
1 egg yolk
1/3 c. apricot jam
7 tart apples, thinly sliced
¼ c. lemon juice
4 tbsp. sugar
½ c. prepared caramel sauce
½ c. confectioner’s sugar
Vanilla ice cream

Roll puff pastry to ¼-inch thickness. Using saucer or 5-inch round stencil, cut dough into 6 circles. Prick bottom with fork. Chill 30 minutes. In a small bowl, whisk egg yolk and 2 teaspoons water. Brush pastry with egg wash. Spoon about 1 tablespoon apricot jam into each pastry and spread evenly. Arrange about 25 thinly sliced apple slices on top of each puff pastry circle and fold the edges up to partially close. Brush with lemon juice and sprinkle with 1 teaspoon sugar. Bake until light golden brown, 16 to 18 minutes. Dust with powdered sugar and serve with caramel sauce and vanilla ice cream.

Pear-Vanilla Martini
Preparation time: 10 minutes
Serves: 6

16 oz. pear nectar
8 oz. vanilla vodka
¾ tsp. vanilla extract
1½ tbsp. fresh lemon juice
6 lemon wedges
¾ c. sugar
Ice

In a large shaker, combine pear nectar, vodka, vanilla extract, and lemon juice with ice and shake. Rub rim of glass with lemon and dip into sugar. Pour cocktail into martini glasses and garnish with lemon twist.

By Carrie Hanna, Southern Boating October 2014

Savory Spiced Shrimp Pasta

Spiced Shrimp over Lemon Pasta
Preparation time: 20 minutes
Cooking time: 25 minutes
Serves: 6

1 lb. fettuccine, cooked al dente
1/3 c. olive oil
½ tsp. cumin
½ tsp. paprika
¼ tsp. cayenne pepper
1 tsp. kosher salt
1 lb. large shrimp, peeled, deveined
1 tbsp. lemon zest
2 tbsp. butter
1 lb. asparagus, cut into 2-inch pieces
2 tbsp. lemon juice
3 tbsp. fresh parsley
½ c. shaved manchego or parmesan cheese
¼ c. pine nuts, toasted (optional)

Toss cooked pasta with 1 tablespoon olive oil, cover and keep warm. In a small bowl, combine cumin, paprika, cayenne, and salt. Place shrimp in a medium bowl, drizzle with 1 tablespoon olive oil and rub with spices. Toss in lemon zest. In a large skillet, melt butter with 2 tablespoons olive oil. Add shrimp and sauté until cooked through. Remove shrimp from heat and set aside. In the same skillet add asparagus and lemon juice. Cook 4 minutes until asparagus are just cooked through. Return shrimp to skillet, add pasta and drizzle with remaining olive oil. Toss in parsley and serve in individual bowls with cheese. Sprinkle pine nuts on top.

Grapefruit Margarita
Preparation time: 15 minutes
Serves: 4-6

6 oz. tequila
3 oz. Cointreau
12 oz. pink grapefruit juice
½ c. kosher or coarsely ground sea salt
1 grapefruit, halved and sliced

Combine tequila, Cointreau and grapefruit juice in a pitcher. Stir well. Rub rim of highball or margarita glass with grapefruit slice. Spread salt onto a plate and dip glass rim into salt. Pour cocktail into glasses over ice and serve with grapefruit wedge.

Watermelon and Feta Salad
Preparation time: 30 minutes
Serves: 6

1 lb. seedless watermelon cubed into 1-inch pieces
1 kirby cucumber, peeled, diced
½ red onion, thinly sliced
½ c. extra virgin olive oil
¼ c. red wine or sherry vinegar
1 tbsp. honey
1 tbsp. lemon juice
4 oz. crumbled feta cheese
¼ c. fresh mint, coarsely chopped
Salt and pepper to taste

In a large bowl combine watermelon, cucumber and onion. In a small bowl whisk together olive oil, vinegar, honey, and lemon. Add feta to salad and drizzle with dressing. Toss in mint. Season with a pinch of salt and pepper.

Salted Caramel Peach Sundaes
Preparation time: 20 minutes
Cooking time: 15 minutes
Serves: 6

5 peaches, peeled and sliced
1 tbsp. fresh lemon juice
6 tbsp. butter
¾ c. light brown sugar
3 tbsp. heavy cream
1 tbsp. apricot or peach brandy
1 pinch nutmeg
½ c. pecans, toasted
1 tsp. Kosher or coarsely ground sea salt
Vanilla ice cream

Place sliced peaches in a bowl and sprinkle with lemon juice. In a large skillet melt butter over medium heat. Whisk in brown sugar, stirring until dissolved and bubbling. Add cream one tablespoon at a time. Add brandy, peaches and nutmeg, stirring to coat peaches. Remove from heat and cool slightly. Scoop vanilla ice cream into bowls and spoon peaches over with a pinch of salt on top.

By Carrie Hanna, Southern Boating September 2014

Simple Summer Shellfish

Lobster Corn Chowder

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

5 bacon slices, chopped
1 leek, sliced (white and pale green parts only)
4 red potatoes, cubed
3/4 c. clam juice
1 1/2 c. whole milk
1 c. half and half
1 pinch cayenne pepper
1 tsp. salt
1 1/2 lb. lobster tails, shelled and cut into pieces
4 c. frozen or canned corn kernels, thawed
2 tbsp. cilantro, chopped
Pepper to taste

In a large pan cook bacon about 5 minutes until crisp. Remove from pan and drain, saving 1 tablespoon of bacon fat. Sauté leek over medium-heat for 3 minutes, then add potatoes and clam juice. Bring to a boil and cook about 8 minutes until potatoes are tender. Add milk, half and half, cayenne pepper, and salt. Return to a simmer. Add lobster and corn, then cook another 7 minutes. Stir in cilantro and season with pepper.

Caprese Salad with Avocado

Preparation time: 20 minutes
Serves: 6

3 beefsteak tomatoes
2 Hass avocados
12 oz. fresh mozzarella
1 large bunch basil
1/4 c. extra virgin olive oil
2 tbsp. balsamic vinegar
Salt and pepper to taste

Slice tomatoes and set aside. Halve avocadoes, remove pit and skin, slice and set aside. Slice mozzarella. On a platter alternate tomatoes, mozzarella and avocado. Tear basil and spread over the salad. Drizzle with olive oil and vinegar. Season with salt and pepper.

Peach Blueberry Crumble
Preparation time: 20 minutes
Cooking time: 25-30 minutes
Serves: 6

3⁄4 c. all-purpose flour
1⁄2 c. brown sugar
1⁄4 c. sugar
1⁄2 c. sliced almonds
1⁄4 tsp. salt
1 lemon
1 stick butter, cubed
1 1/2 lb. peaches, sliced
2 c. blueberries
Vanilla ice cream

In a blender or food processor combine flour, sugars, almonds, and salt. Pulse until almonds are chopped. Zest the skin of the lemon and set aside, reserving the lemon. Pour dry mix into a bowl, and add zest and butter, mashing with a fork until combined. Place fruit into greased 91⁄2-inch pie plate. Squeeze half of the reserved lemon over fruit. Spread topping over fruit and bake in 425-degree oven about 25-30 minutes until bubbly and golden. Serve with vanilla ice cream.

Blueberry Lemonade Martinis

Preparation time: 10 minutes
Serves: 4-6

1/2 c. fresh blueberries
3 c. lemonade
6 oz. vodka (blueberry vodka if available)
Mint leaves

Place blueberries in base of large martini shaker and muddle or mash with wooden spoon. Pour in vodka, swirl and let sit 5 minutes. Add lemonade and ice. Shake well and strain into martini glasses. Garnish with mint.

By Carrie Hanna, Southern Boating August 2014

Tropical Tastes for Sizzling Summertime

Tropical Rum Punch

Preparation time: 10 minutes
Serves: 6

1/2 c. apricot brandy
1 c. coconut rum
2 c. dark rum
2 c. pineapple juice
1 c. grapefruit juice
3 c. orange juice
2 limes, sliced into wedges

Combine all ingredients in a pitcher. Add ice and serve with lime wedges.

Panko Crusted Mahi with Mango-Pepper Relish
Preparation time: 30 minutes
Cooking time: 20 minutes
Serves: 6

2 lbs. mahi filets, cut into 3-4-inch pieces
2 shallots, diced
1 jalapeño, seeded, diced
1 large mango, peeled, diced
1 red or yellow pepper, diced
2 tbsp. lime juice
3 tbsp. olive oil
1 tbsp. honey
4 egg whites
2 c. seasoned panko crumbs
1/3 c. peanut oil
Salt and pepper to taste

In a bowl combine shallots, jalapeno, mango, and pepper. Add lime juice, olive oil and honey, and toss well. In two separate bowls, whisk egg whites and pour panko crumbs. Dip mahi in egg whites then panko and set aside on a plate. Heat peanut oil in large skillet. Working in batches, sauté mahi in skillet about 4 minutes per side until golden and cooked through. Serve with relish.

Grilled Vegetables with Mint Vinaigrette
Preparation time: 30 minutes
Cooking time: 10 minutes
Serves: 6

1 tbsp. honey
2 tbsp. fresh lemon juice
1/2 c. olive oil
1 clove garlic, smashed
3 tbsp. fresh mint
Salt and pepper to taste
3 zucchini, sliced lengthwise
2 yellow squash, sliced lengthwise
1 eggplant, sliced
4 large Portobello mushrooms, rinsed
1 red onion, cut into wedges

In a bowl whisk together honey, lemon juice and olive oil. Add garlic and mint, season with salt and pepper, and whisk again. Place sliced vegetables in a shallow baking dish. Season with salt and pepper, and drizzle half the vinaigrette over the top. Grill vegetables over medium-high heat about 10 minutes, turning halfway to prevent burning. Place on platter and drizzle with remaining vinaigrette.

Macadamia-Coconut Blondies
Preparation time: 20 minutes
Cooking time: 35 minutes
Serves: 8

2 sticks butter
2 c. light brown sugar
1 tsp. vanilla
2 large eggs
1 1/2 c. all-purpose flour
3/4 tsp. baking soda
1/2 tsp. salt
1 c. macadamia nuts, toasted, chopped
2 c. sweetened coconut flakes

Melt butter in a large saucepan then whisk in brown sugar and vanilla. Add eggs and whisk until smooth. In a large bowl combine flour, baking soda and salt. Stir in macadamia nuts and one cup of coconut. Add dry mixture to butter mixture, stirring well. Pour into 13 x 9 inch pan. Sprinkle remaining coconut on top. Bake in preheated 350-degree oven for 35 minutes.

By Carrie Hanna, Southern Boating July 2014

Surf & Turf to Impress Your Guests

Dirty Martini

Preparation time: 10 minutes
Serves: 4

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

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