Father’s Day Menu

Feliz Día del Padre!

For Father’s Day, celebrate the dads in your life with a zesty Tex-Mex menu! All recipes serve four.

Steak Fajitas

½ cup Mexican or other beer
½ cup lime juice
2 tsp. chili powder
½ tsp. salt and pepper
2 lbs. skirt steaks (may also use chicken, shrimp or pork tenderloin)
2 large sweet peppers
1 large onion
2 Tbsp. olive oil
1 Tbsp. garlic, minced
12 foil-wrapped, ﬂour tortillas (warm) Optional extras: shredded cheddar, chopped scallions, sour cream, hot sauce, avocado

Mix ﬁrst four ingredients and marinate the steak for 30 minutes. Meanwhile, cut the peppers into 1/2-inch-wide strips; cut the onion in half and then into thin slices. Place vegetables into a bowl and mix in 1 tablespoon of olive oil and garlic.

Add the other tablespoon of olive oil to the skillet and heat for a few seconds. Add peppers and onions, and let them cook undisturbed for 2 minutes, then stir and cook for two more minutes. Repeat until vegetables are softened and charred in spots. Grill steak to desired wellness.

Let rest for 5 minutes, then slice thinly across the grain. Serve with onions and peppers, warm tortillas and accompaniments.

Mexican Street Corn Salad

2 Tbsp. oil
5 cups sweet corn
2 Tbsp. mayonnaise
2 Tbsp. chili powder
¼ cup queso fresco, cotija or feta cheese, crumbled
2 Tbsp. lime juice Heat oil in a large skillet over medium-high heat. Add corn and cook, stirring occasionally 4-6 minutes until corn is charred. Turn off heat. Add remaining ingredients, mix well and serve. Rapido Guacamole 2 ripe avocados,

Rapido Guacamole

2 ripe avocados, mashed
¼ cup of your favorite salsa
½ tsp. each, salt and pepper
1 Tbsp. lime juice

Mix all ingredients, spoon into a festive dish and serve with salted tortilla chips.

Michelada

½ tsp. chili powder
1 ¼ tsp. salt
1 lime, quartered
2 ½ cups tomato juice
½ cup lime juice
¼ cup orange juice
1 Tbsp. Worcestershire sauce
¾ tsp. black pepper
4 dashes of hot sauce (optional)
4 lager beers

Pour chili powder and 1 teaspoon of salt on a plate; mix evenly. Moisten the rims of 4 glasses with a lime wedge, then dip each in chili-salt mixture. Add a few ice cubes to each glass. Mix the next six ingredients with the remainder of salt in a pitcher. Pour equal amounts into the glasses, top with beer and serve.

Chocolate Cayenne Cake

½ cup butter, plus more for greasing pan
1 cup cocoa powder, plus more for coating pan
1 cup sugar
1 tsp. vanilla
¼ tsp. salt
½ tsp. cayenne pepper
3 eggs, beaten
¼ cup powdered sugar

Preheat oven to 300˚F. Grease an 8-inch round cake pan with butter and dust with cocoa powder. In a medium saucepan over low heat, melt butter. Remove from heat and stir in cocoa powder, sugar, vanilla, salt, cayenne pepper, then eggs. Pour batter into pan and bake for 40 minutes. Let pan cool for 10 minutes, then carefully turn the cake onto a plate. Dust with powdered sugar.

Mother’s Day Cruising Menu

Mother’s Day is just around the corner and if your mom is anything like mine, there is nothing she’d enjoy more than a cocktail cruise around the harbor (complete with a radish-topped appetizer).

So indulge mom this weekend, and say thanks with a boat ride to her favorite spot.

With a little luck, we’ll have sunshine and warm weather. Bring just a few ingredients on board, and you’ll be able to craft these simple drinks and light bites for an unforgettable Mother’s Day!

Rosa Rubino

Ingredients:

1.5 oz Amaro Donna Rosa
0.75 oz Don Ciccio Prickly Pear
Prosecco
1 Maraschino Cherry
1 sprig of thyme

Directions:
Add all ingredients to a wine glass with several cubes of ice. Stir quickly with a bar spoon. Serve immediately.

Menta Fresca Spritz

Ingredients:

1.5 oz Amaro Don Ferne’
0.75 oz C3 Carciofo
Prosecco
Orange slice
Two sprigs of fresh mint

Directions:
Add all ingredients to a wine glass with several cubes of ice. Stir quickly with a bar spoon. Serve immediately.

Drink recipes courtesy of Don Ciccio & Figli.

About Don Ciccio & Figli: Founded in 1883, the Amodeo family’s distillery enjoyed nearly a century of liqueur production on the Amalfi Coast. Today, the tradition lives on in Washington, D.C., where Francesco Amodeo produces spirits in small batches using traditional methods. Don Ciccio & Figli currently offers 13 nationally available products, including amari, aperitivi and cordials.

Radish & Feta Toasts

INGREDIENTS

1 bunch watercress, thick stems discarded
Salt and freshly ground pepper
Eight 1/2-inch-thick slices of peasant bread
1/4 cup extra-virgin olive oil, plus more for drizzling
8 to 10 radishes, thinly sliced
6 ounces feta cheese (preferably goat), crumbled

Heat a cast-iron grill pan.Brush the bread with 1/4 cup of the olive oil and grill over high heat, turning once, until toasted.

Top the toasts with the feta, radishes, and watercress.

Drizzle with olive oil, sprinkle with salt and pepper and serve.

TIP: Use any assortment of radishes for these toasts, like watermelon, pink beauty, cherry belle or d’Avignon. If you slice the radishes ahead of time, keep them in a bowl of ice water, which makes them extra cold and crispy.

Recipe adapted from Food and Wine.

Roasted Red Pepper & Garlic Puree Toasts

INGREDIENTS

5 red, orange or yellow bell peppers
4 garlic cloves, unpeeled
1/2 cup plus 2 tablespoons extra-virgin olive oil
Kosher salt
Four 3/4-inch-thick slices of rustic or sourdough boule (12 ounces), cut in half on the diagonal and toasted
Finely chopped flat-leaf parsley, for garnish

Preheat the oven to 425 degrees. On a large rimmed baking sheet, brush the peppers and garlic all over with 2 tablespoons of the olive oil and season with salt. Roast for about 30 minutes, until softened and browned in spots. Transfer the peppers and garlic to a large bowl, cover with plastic wrap and let steam until cooled, about 30 minutes; peel the garlic.

Peel, stem and seed the peppers. In a food processor, combine the roasted peppers with the roasted garlic and puree until smooth. With the machine on, gradually add the remaining 1/2 cup of olive oil until incorporated. Season the puree with salt. Spread the pepper puree on the toasts, garnish with parsley and serve.

Recipe adapted from Food and Wine.

Bahamian Menu

This flavorful menu celebrates the best of The Bahamas!
Each recipe in this Bahamian menu recipes serve 4.

Plantation Rum Punch

8 oz. rum
8 oz. lime juice
3 tbsp. sugar
Pinch of nutmeg

In a shaker, mix rum and lime juice with sugar until it dissolves. Pour over cracked ice into 4 glasses. Top each with a pinch of nutmeg. (The nutmeg elevates this cocktail, so please don’t skip it!)

Bahamian Conch Salad

½ tsp. salt
¾ cup lime juice
1 tbsp. chopped cilantro or parsley (optional)
4 cloves garlic, finely chopped
1-2 jalapeño peppers, minced or
1-2 tsp. of hot sauce
½ cup red onion, diced
1.5-lb. conch, diced (may substitute small cooked shrimp or raw fish—snapper, grouper, mahi, or tuna)
1-2 limes, quartered
Tortilla chips, plantain chips or crackers

In a large bowl mix salt, lime juice, cilantro, garlic, peppers, and onions. Add conch and toss to combine. Chill for several hours if possible. Serve family-style in a bowl along with chips or crackers, or serve individually on 4 plates lined with lettuce and surrounded by sliced tomatoes and cucumbers with a basket of chips or crackers. Garnish with quartered limes and hot sauce on the side.

Bahamian Barbecue Shrimp

¼ cup lemon juice
1 cup Worcestershire sauce
1 ½ tsp. each, onion powder and garlic powder
2 tsp. each, dried thyme, oregano and paprika
½ tsp. each, salt and pepper
¼ tsp. hot sauce, or to taste
3 tbsp. beef base such as Better than Bouillon, Knorr, Tone’s, or Herb Ox
16-20 large shrimp, shelled and deveined
½ stick cold salted butter, cut into 5 pieces

For the sauce, mix the first seven ingredients (except for the shrimp and the butter) in a bowl, cover and set aside for several hours or overnight to allow flavors to meld.

To prepare shrimp, place them in a heavy skillet with 1⅓ cups sauce. Bring to a simmer over medium heat and cook until shrimp is barely done, then remove them from the pan. Remove pan from the heat and begin stirring one piece of butter into the sauce. As one piece of butter melts, add another until all are incorporated into sauce. Add shrimp and heat over low until warm. Serve shrimp on toasted bread or steamed rice to soak up all the delicious sauce!

This barbecue sauce is dark, smoky and well-spiced, but not hot. I suspect it is also delicious with fish, chicken and beef.

Spicy Cucumbers

1 tsp. hot sauce
2 tbsp. lime juice
2 garlic clove, minced
2 scallions or 1 small onion, chopped
4 cucumbers, thinly sliced
Pepper

Mix hot sauce, lime juice, garlic, and onion in a bowl. Toss with cucumbers and then marinate for 1-2 hours. Serve with a sprinkle of pepper.

Coconut Macaroons

14 oz. sweetened condensed milk
2 tsp. vanilla
4 oz. shredded, sweetened or unsweetened coconut (depending on preferred sweetness)

Preheat oven to 350ºF. Combine coconut, sweetened condensed milk and vanilla in a large mixing bowl; mix well until it creates a stiff dough. Roll each cookie tightly in a ball and place on parchment or aluminum foil-lined and greased baking sheets.

Chill for 1 hour. Bake 10-15 minutes or until lightly browned on edges and top. Macaroons will spread out when cooking. Cool and carefully remove from baking sheet.

Store covered in refrigerator or on counter top.

Go to southernboating.com/food for more onboard entertaining ideas!

Easter Menu

This Easter Menu is proof: Spring has sprung! Welcome the new season with a centerpiece of colorful blooms on your table and enjoy this easy Easter dinner.

All recipes serve four.

Madras Cocktail
8 oz. vodka
16 oz. cranberry juice
8 oz. orange juice
Mix all ingredients and pour into glasses over ice. Garnish with an orange slice.

Asparagus with Citrus and Oregano
2 oranges or 4 clementines
¼ cup orange juice (from oranges above)
6 tbsp. olive oil
2 tbsp. lemon juice
½ tsp. dried oregano
2 tbsp. scallions, chopped
Salt and pepper
16 stalks asparagus (about 1 lb.), rinsed and dried

Zest the oranges and set aside. (Half will be used for ham steak recipe.) Segment zested oranges catching the juice in a bowl to make 1/4 cup juice for the dressing. Set orange segments aside. For the dressing, whisk 4 tablespoons oil, lemon juice, oregano, and scallions into the orange juice, season with salt and pepper, and set aside.

Snap off the tough ends of asparagus and discard. Arrange the asparagus in a single layer on a microwave-safe plate and top with 1/2 of the orange zest. Drizzle with remaining 2 tablespoons oil. Cover asparagus with plastic wrap and microwave on high for 2-3 minutes, rotating dish halfway through, until asparagus is just tender. Uncover and drain. Toss asparagus with citrus dressing and season with salt and pepper. Top with orange segments. Serve warm or at room temperature.

Risi e Bisi (Venetian Rice and Peas)
4 tbsp. butter
2 tbsp. onion, chopped
1 cup Arborio rice (or other short grain rice)
4 cups chicken stock
14 oz. shelled green peas (frozen is fine)
½ cup grated Parmesan
Salt and pepper

In a large pot, melt the butter over medium heat. Add the onion and sauté until softened. Add rice and stir for several minutes. Add 1 cup stock and cook over medium-high hear stirring occasionally until absorbed. Repeat with 2 more cups of stock. Stir often to prevent the rice from sticking to the bottom of the pan. Add peas and the final cup of stock; cook for 3-5 more minutes until the rice is tender. (The rice should be saucy and al dente, not watery or mushy.) Add the grated Parmesan and season with salt and pepper.

Orange Easter Ham Steaks
2 tbsp. sugar
1 tbsp. cornstarch
2 tbsp. hot water
¼ cup orange juice
1 tbsp. vinegar (optional)
1 tbsp. orange zest (remaining half of zest from asparagus recipe)
2 (1-pound, half-inch thick) ham steaks

Orange-glazed ham steaks are an easy-to-make entree on your Easter Menu.

In a small bowl whisk together the sugar, cornstarch and hot water until the granules dissolve. Add orange juice, vinegar, and zest. Pour into saucepan and heat on medium- high; stir until sauce is thickened (2-3 minutes). Grill or sauté ham steaks on medium until heated through and nicely browned on edges (5-8 minutes). Serve ham drizzled with orange glaze and garnish with orange segments or slices if desired.

Chocolate-Dipped Buttercream Easter Eggs
4 sticks (2 cups or 1 lb.) butter, softened
7 ½ cups confectioners sugar
1 tsp. vanilla (may substitute other flavorings: orange, almond, peppermint, etc.)
2-3 drops food coloring (optional)
¾ lb. dark, milk or white chocolate, melted Shredded coconut, chopped nuts, sprinkles (optional)

Combine butter, sugar, vanilla, and food coloring if tinted cream is desired; mix well until smooth and firm. Chill for 30 minutes. Use a teaspoon to shape into small oval eggs and chill for an additional 15 minutes.

Melt chocolate on low (20% power in the microwave for several 10-20 second intervals or low heat on stove top). Pierce the cream egg with a toothpick and dip and swirl gently in the melted chocolate. Top the egg with a sprinkle of sea salt or dip in shredded coconut or colorful sprinkles. Chill to set. Makes 40 small eggs.

Go to southernboating.com/food for more onboard entertaining ideas!

—With Lori Ross, Southern Boating Magazine April 2017

Saint Patricks Day Menu

Celebrate St. Patrick’s Day with a traditional Irish menu. While Corned Beef and Cabbage is often associated with St. Patrick’s Day, Irish stew made with lamb is the national dish of Ireland. Slainte!

Irish Lamb Stew
3 1/2 lbs. lamb shoulder or leg, cut into 2-inch cubes (may substitute beef chuck)
Salt and pepper
3 tbsp. olive oil
2 small onions, quartered
8 garlic cloves, crushed (or ½ tsp. garlic powder)
6 tbsp. olive oil
6 tbsp. flour
1 cup wine
4 cups beef stock (canned or made from bouillon cubes)
4 cups of water
½ lb. carrots, cut into 2-inch pieces
¾ lb. potatoes, cubed
Pinch parsley and dried mint (optional)
Crusty bread and butter, for serving
Season the lamb with salt and pepper. In a large covered soup pot, heat 3 tablespoons of oil until hot. Add lamb, onions and garlic, and cook over moderate heat until browned, 10-15 minutes. Transfer meat mixture to a large plate. Add 6 tablespoons of oil to pot, then whisk in flour, cooking for 1 minute. Add wine, stock and water; whisk until smooth and bring to a simmer. Add lamb and onions back in, cover and cook stirring occasionally until the lamb is tender, about 1 hour. Add carrots and potatoes and cook another 30 minutes. Season with salt and pepper, parsley and mint. Serve with crusty bread and butter.

Creamy Caesar Dressing
2 anchovies, chopped (or 2 tsp. Worcestershire sauce)
½ cup mayonnaise
3 garlic cloves, minced
1 tbsp. Dijon mustard
2 tbsp. vinegar (any kind except balsamic)
¼ cup olive oil
¼ tsp. each, salt and pepper
4 tbsp. lemon juice
Place all ingredients in bowl and whisk well.

Kale Caesar Salad
6 cups kale leaves, washed, dried and torn into bite-sized pieces
2 tbsp. finely grated Irish cheddar or Parmesan cheese
1-2 tbsp. Creamy Caesar dressing
2 slices of bread, toasted and cut into croutons
Place kale in salad bowl. Drizzle dressing over kale, sprinkle with parmesan and toss. Place croutons on top just before serving.

Irish coffee
4 cups strong, hot coffee
6 oz. Irish whiskey
6 tsp. brown or white sugar
1 cup whipped cream
Pour 1 cup coffee each into 4 mugs or Irish coffee glasses. Divide whiskey and sugar between the mugs and stir each to combine. Top each with whipped cream and serve immediately.

Guinness Brownies
1 cup stout (Guinness)
16 oz. dark chocolate, chopped
1 cup plus 2 tbsp. (2 ¼ sticks) unsalted butter
1 ½ cups sugar
3 large eggs
1 tsp. vanilla (optional)
¾ cup flour
1 ½ tsp. kosher salt
Bring stout to a boil and cook until reduced to 1/2 cup. Melt 12 ounces chocolate and 1 cup butter in microwave on 20 percent power or in medium saucepan on low until melted and smooth. Whisk sugar, eggs and vanilla in a large bowl to blend. Gradually whisk in chocolate mixture, then 1/4 cup stout from pan. Fold in flour and 1 1/4 teaspoons salt. Pour batter into a standard 8×8 prepared pan. Bake brownies until surface begins to crack and a tester inserted into center comes out clean, 35-40 minutes. Let cool for at least 20 minutes. Melt remaining 4 ounces of chocolate as above and add reserved 1/4 cup reduced stout, remaining 2 tablespoons butter, and 1/4 teaspoon salt. Whisk until well blended. Pour warm glaze over brownies. Let stand at room temperature until glaze is set, about 40 minutes. Remove brownies from pan and cut into squares.

With Lori Ross, Southern Boating Magazine March 2017

St. Patrick’s Day Recipes

The luckiest day of the year is almost upon us! If you happen to be cruising the warm waters this St. Patrick’s Day, you’ll need to get in the spirit with some Irish-inspired fare! For a quick and easy-to-make St. Patrick’s Day Recipes, consider the following menu. Serve along Kale Caesar and green beer!

Guinness-Glazed Lamb Chops

8 oz. Guinness or other dark beer
1/4 cup sugar
1Ž4 tsp. each black pepper and salt
1/4 tsp. ground coriander or cumin or nutmeg (optional)
8 lamb chops

Bring beer, sugar, and spices to a boil, stirring until sugar is dissolved, then reduce heat and simmer until glaze is thickened, syrupy and reduced to about 1/4 cup 10-15 minutes. Pat chops dry and sprinkle with a few pinches of salt and pepper, brush both sides of chops with glaze. Grill or broil about 3 minutes per side for medium rare or to preferred level of doneness. Serve with leftover syrup on the side or mint jelly.

Glazed Carrots

1lb. carrots cut into 2 inch lengths
1 tbsp. butter
1 tbsp. orange marmalade or other preserve (apricot jam, apple jelly)
1 tbsp. honey
a pinch each of dried rosemary and thyme
salt and freshly ground pepper to taste

In a medium saucepan, cook the carrots in salted boiling water for about 10 minutes or until tender. Drain and return to saucepan. Combine the butter, marmalade, and honey. Cook for 3 minutes or until melted and smooth. Stir in the rosemary and thyme and then stir into the carrots. Season with salt and pepper and heat through.

Irish Coffee

1 cup freshly brewed hot coffee
1 tablespoon brown sugar
1 jigger Irish whiskey (1 1/2 ounces or 3 tablespoons)
Heavy cream, slightly whipped

Fill footed mug or a mug with hot water to preheat it, then empty. Pour piping hot coffee into warmed glass until it is about 3/4 full. Add the brown sugar and stir until completely dissolved. Blend in Irish whiskey. Top with a collar of the whipped heavy cream by pouring gently over back of spoon. Serve hot.

Cuban Cookin’

Escape to the romance of Havana with your loved one for Valentine’s Day this year! Valentine’s Day, or Lover’s Day as it is known by Cubans, is widely celebrated as the day many sweethearts become engaged or get married. Get in the mood with this spirited menu and do some Cuban Cookin’!

All recipes serve four.

Chocolate-Covered Strawberries
8 oz. chopped, good-quality dark, milk or white chocolate bars
16 large strawberries (preferably with stems attached)
Place finely chopped chocolate in a microwave-safe bowl. In order to keep chocolate tempered so that it is shiny and snappy once cooled and covering the strawberries, the temperature must not exceed 90 degrees F. Microwave the chocolate at 20 percent power in 15-second increments stirring regularly, or heat chocolate on very lowest temperature in saucepan on stovetop for 10-15 minutes until chocolate is smooth. Wash and dry strawberries thoroughly. Dip the lower half of each strawberry in melted chocolate, swirl to take it out of the chocolate, place on aluminum foil on a plate, and place in refrigerator. Remove from fridge 20 minutes before serving, peel off foil and place on attractive platter with glasses of champagne.

Options:
• Roll chocolate-dipped strawberries in shredded coconut or finely chopped nuts.
• In addition to strawberries use a variety of fruits: blackberries, raspberries, sliced pears, fresh figs, sliced banana, or dried apricots, dates or figs.

Ensalada Cubana
(Cuban Salad)
1-2 heads of crispy lettuce
2 tomatoes, sliced
1 avocado, sliced
½ red onion, peeled and finely sliced
6 radishes, sliced

Dressing:
¼ cup lime juice
¼ cup vinegar
½ cup olive oil
3 cloves garlic, finely chopped
Salt & pepper

Shred the lettuce and spread evenly on a serving plate. Arrange the tomatoes, avocado, onion, and radish around the platter. Mix the dressing ingredients and drizzle desired amount over the salad.

Enchilado De Camarones
(Shrimp With Picante Sauce)
4 tbsp. olive oil
2 tbsp. butter
1 cup each, chopped onion and diced sweet pepper (canned is fine)
3 garlic cloves, minced
2 cups drained diced or crushed canned tomatoes
¼ tsp. crushed red pepper (optional)
2 tbsp. tomato paste
¼ cup white wine or water
1½ tsp. ground cumin
½ tsp. each, salt, pepper and sugar
2 lbs. shrimp (peeled and deveined)
¾ cup green olives (whole or sliced)
Chopped cilantro (optional)

In a large pan, heat the olive oil and butter. Add the onions and sweet pepper and sauté until they become soft. Add the garlic cloves and sauté for an additional 2 minutes. Add the tomato, red pepper, tomato paste, wine, cumin, salt, pepper, and sugar and stir. Raise the heat to medium-low. Let sauce simmer for 15 minutes. Add the shrimp and simmer for 5-8 minutes until shrimp is pink and cooked through. Add olives, remove from heat, top with cilantro, and serve with rice.

Arroz Azafran
(Cuban Yellow Rice)
1½ tbsp. olive oil
½ cup onion, finely chopped
½ cup sweet pepper, finely chopped
1 cup raw, uncooked rice
½ tsp. salt
2 cups chicken broth or water
¼ tsp. dried saffron or turmeric (optional, but creates a beautiful golden color)
1½ tbsp. butter

Heat olive oil in a large saucepan and sauté onions and peppers until translucent. Stir in rice and salt, and sauté briefly until the rice is golden. Add chicken broth and saffron and bring to a boil. Lower heat, cover and cook for 20-30 minutes. Stir in butter just before serving.

With Lori Ross, Southern Boating Magazine February 2017

Seasoning mixes, dry rubs and dessert time-savers

Add some zesty flavor to your 2017 cruising season by making your own seasoning mixes, dry rubs and dessert galley time-savers to use on the boat!

Flavored Salts and Peppers
Flavored salts and peppers are delicious for grilling, salads, popcorn, or at the table. The following combinations of dried herbs are mixed with 1 cup coarse salt or coarsely ground paper as indicated, and make 1 1/4 cups seasoning. Store in clean, dry glass or plastic containers with airtight lids. When cooking, start with a pinch of flavored salt or pepper, taste and add more if needed.

Chili Salt: Mix salt with 3 tbsp. chile powder, 3 tbsp. cumin powder and 2 tbsp. oregano

Sel de Provence: Mix salt with 4 tbsp. thyme, 2 tbsp. rosemary and 2 tbsp. fennel seeds

Tuscan Salt: Mix salt with 3 tbsp. rosemary, 3 tbsp. basil and 2 tbsp. dried lemon peel

Lemon Pepper: Mix pepper with 8 tbsp. dried lemon peel

Tex-Mex Pepper: Mix pepper with 1 tbsp. crushed red peppers, 3 tbsp. cumin and 4 tbsp. chile powder

Homemade Spiced Rubs
Spice rubs add a burst of flavor to any grilled, broiled, pan-fried, or roasted meat, poultry, seafood, and even vegetables. The basic recipe makes 1 cup, which is enough to season 8-12 pounds of food. Once you apply the rub, cook foods immediately, or for greater infusion, marinate them for 30 minutes. Start with the basic recipe, and then adjust it to your own taste and experiment with your favorite seasonings.

Basic Grilling Spice Rub

¹⁄³ cup salt

¼ cup brown or white sugar

¼ cup paprika

2 tbsp. black pepper

2 tbsp. dried oregano

2 tbsp. dried thyme

1 tbsp. cayenne pepper

Combine all the ingredients in a small bowl. Store in airtight containers away from heat and light for up to 6 months. Use 1-2 tbsp. of spice rub per pound, rubbing both sides of meat, chicken, fish, or veggies.

Southwestern: Replace half of the paprika with 1 tbsp. each of ground cumin, ground coriander, oregano, and chile powder.

Indian: Omit the oregano and thyme. Add 1 tbsp. each turmeric powder, curry powder, ground coriander, and ground cardamom.

Mediterranean: Omit the cayenne pepper and paprika. Add 2 tbsp. each of dried tarragon, marjoram, rosemary, and basil.

Greek: Omit the cayenne pepper and paprika. Add 2 tbsp. each of rosemary, garlic powder, basil, and dill. Add 1 tbsp. dried lemon peel.

Fruit Crisp Mix
This mix is a time-saver because you just add butter and fruit to 1 cup of crumble to make a dessert that serves 4-6 people. The crumble mixture makes 6 cups. Store in an airtight container away from heat and light for up to 6 months.

Crumble mixture
1 ½ cups flour

1 ½ cups sugar (white or brown)

3 cups old fashioned oats (that cook in 5 minutes, not instant)

1 tsp. salt

½ tsp. ground cinnamon

To prepare dessert:

1 cup of crumble mixture

¼ cup butter cut into ½-inch cubes

4 cups of fresh, frozen or drained canned fruit

Combine butter with topping mixture and stir until it resembles clumps of sand. Spread bite-sized fruit in a greased 9-inch baking dish or pie plate. Sprinkle crumble over fruit and bake in the middle of a preheated 350-degree oven for 30-40 minutes or until topping is golden brown and fruit is bubbling. Serve with ice cream, whipped cream or heavy cream if desired.

By Lori Ross, Southern Boating Magazine January 2017

French Onion Soup

Cuddle up with a good book or the one you love, and enjoy a menu of cozy comforts for shorter days and cooler weather. These winter ready recipes will warm you right up.
All recipes serve 4.

French Onion Soup
3 large onions, chopped
4 tbsp. butter or oil
8 cups beef broth (or make your own with bouillon cubes)
¼ cup brandy
½ tsp. each salt and pepper
4 slices French baguette, toasted
4 slices Swiss cheese

In a large pot on medium-high heat, sauté onions with the butter or oil for 20-30 minutes until they’re golden brown. Add broth, brandy, salt, and pepper and simmer uncovered for 30 minutes. Add more salt if desired. Transfer to ovenproof soup bowls and top with toasted bread and cheese, then broil or microwave until cheese is melted.

Steak Diane
4-6 oz. tenderloin, sirloin or rib steaks cut 1″ thick
2 tsp. soy or Worcestershire sauce
4 tbsp. butter
6 tbsp. onions, finely chopped
1 tbsp. mustard
¹⁄³ cup beef broth
1 tbsp. brandy

Melt 2 tablespoons butter in a sauté pan, add steaks, drizzle them with soy or Worcestershire sauce, and sauté over medium-high heat for 2-3 minutes per side. When they’re rare, remove them from the pan. Turn heat to medium-low, add remaining butter to sauté pan and stir in onions. Cook for 2 minutes, then add mustard, broth and brandy and cook for 2-3 minutes until thickened. Add steaks back to pan for 2-3 minutes, or until cooked to your preference. Place steaks on plates and top with sauce from pan.

Garlic Spinach
2 tbsp. butter
2 garlic cloves, minced, or ½ tsp. garlic powder
20 oz. spinach
Parmesan cheese (to taste)
¼ tsp. each salt and pepper

In a large saucepan melt butter then add garlic and cook 1 minute. Add spinach to pan, stirring until slightly wilted and heated through. Add Parmesan cheese. Add salt and pepper as desired.

Optional: If you prefer steakhouse-style creamed spinach, add 8 ounces cream cheese and 2 ounces heavy cream to butter and garlic in saucepan. Slowly warm until melted into thick sauce. Season with salt and pepper. Add spinach and stir until wilted and coated with sauce. Place in ovenproof ramekin and top with Parmesan, breadcrumbs and pat of butter. Bake at 350 degrees for 10-15 minutes until browned and bubbly. This sauce is also good with chopped and sautéed broccoli, cauliflower, Brussels sprouts, and kale.

Warm Fall Cheese Course
Whole round Brie or Camembert (14 oz.)
4 tsp. dried raisins, cranberries or cherries (or other chopped dried fruit)
4 tsp. chopped nuts of your choice (walnuts, pecans, almonds)
1 apple or pear
French baguette

Place cheese in rind on 8-inch microwaveable plate. Carefully cut rind from top of cheese. Press raisins and nuts on top. Cover with plastic wrap or waxed paper. Microwave at medium power for 2-4 minutes. Serve with bread and thinly sliced apple or pear. This dessert is delicious with brandied coffee, rum, sherry, or port.

Brandied Coffee
20 oz. black coffee, hot
4 oz. brandy
4 cinnamon sticks
2 tbsp. lemon juice
4 tbsp. sugar

Dip the rim of coffee cups in lemon juice followed by sugar. Brew coffee. Pour 1 ounce brandy in each cup and add a cinnamon stick. Pour coffee into the cups and serve with extra sugar and cream on the side.