Shrimp and Avocado Salad

Shrimp and Avocado Salad with Citrus Dressing
Preparation time: 20 minutes
Cooking time: 10 minutes
Serves: 6
1 lb. large shrimp (approx. 21-24), peeled, deveined
1 tbsp. Old Bay seasoning
2 heads butter lettuce, rinsed, patted dry
2 Hass or 1 large Florida avocado, peeled, pitted, sliced
1 navel orange, peeled, cut into 1-inch pieces
½ c. goat cheese, crumbled (optional)
Salt and pepper to taste
Dressing:
2 tbsp. honey
3 tbsp. rice or white wine vinegar
1 tbsp. lemon juice
1 tsp. lemon zest
1/4 c. orange juice, fresh squeezed preferable
1 tsp. orange zest
1/2 c. olive oil

Bring water to a boil in a large pot. Add shrimp and Old Bay seasoning and boil 5-6 minutes until shrimp are pink; cool and cover with ice until chilled. Whisk dressing ingredients until well blended. Divide lettuce onto 6 plates and top with shrimp, avocado, oranges, and goat cheese. Drizzle with dressing. Season with salt and pepper.

Coconut-Crusted Mahi with Apricot Horseradish Sauce
Preparation time: 25 minutes
Cooking time: 12-15 minutes
Serves: 6

6 4-oz. mahi filets
2 c. panko breadcrumbs
1/2 c. shredded coconut
1/2 tsp. ground ginger
1/2 tsp. kosher salt
1 c. egg whites
1/2 c. olive oil or peanut oil
Additional kosher salt and pepper to taste
1/2 c. apricot preserves
2 tbsp. honey
2 tbsp. horseradish
1 tbsp. lemon juice

Combine panko, coconut, ginger, and salt in a large bowl. In a smaller bowl, whisk egg whites. Dip mahi in egg then roll in crumbs, pressing to adhere. Heat oil in large deep skillet. Pan-sear the filets until golden on each side, about 2-3 minutes. Transfer to a cookie sheet and bake in a preheated 375-degree oven 5-7 minutes until cooked through. Season with salt and pepper. Combine apricot preserves, horseradish, honey and lemon. Whisk together and serve on the side with fish.

Bahamian Peas and Rice
Preparation time: 25 minutes
Cooking time: 30 minutes

1/4 lb. bacon, about 4-5 strips, chopped
2 tbsp. olive oil
1 small onion, diced
1/2 green or red pepper, diced
1 stalk celery, diced
1 tbsp. fresh thyme, or 1 tsp. dried
2 c. white rice
3 c. water
1/2 c. tomato paste
3/4 c. canned pigeon peas, rinsed and drained
Salt and pepper to taste

In a large saucepan cook bacon over medium-high heat until just starting to crisp. Add olive oil, onion, pepper, celery and cook 5 minutes. Add fresh thyme and rice; stir to coat. Add water and tomato paste, stir well, cover, and simmer 20 minutes or until rice is just cooked. Add in pigeon peas, cook an additional 5 minutes on lowest heat. Remove from heat and let stand 5 minutes. Season with salt and pepper.

Tripletail Punch
Preparation time: 10 minutes
Serves: 6

2 c. mango nectar
1 c. strawberries, gently muddled
1/4 c. apricot brandy
1/2 c. dark rum
Juice of 2 limes

Combine all ingredients in a pitcher. Add ice and stir. Serve in glasses with lime wedge or strawberry as a garnish.

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

By Carrie Hanna, Southern Boating May 2015

Treat your sweetheart to a special meal this Valentine’s Day!

Pan-Seared Mahi with Artichoke Relish
Preparation time: 20 minutes
Cooking time: 10 minutes
Serves: 6

6 5-oz. filets of mahi
1 7-oz. jar marinated artichoke hearts, drained
1 c. grape tomatoes, halved
1⁄4 c. Kalamata olives, chopped 2 tbsp. capers
1 tbsp. lemon juice
1⁄3 c. olive oil
3 tbsp. fresh basil, chopped Salt and pepper to taste

Season mahi filets with salt and pepper. In a large skillet heat 3 tablespoons olive oil over medium- high heat. Sear mahi until golden on each side, about 8 minutes total. Keep warm. In a medium bowl combine artichoke hearts, tomatoes, olives, and capers. Toss with lemon juice, olive oil and fresh basil, and serve over warm fish.

Roasted Fingerling Tomatoes with Lemon Herb Vinaigrette
Preparation time: 20 minutes
Cooking time: 40 minutes
Serves: 6

1 lb. fingerling or small Dutch potatoes, halved
2 tbsp. fresh rosemary, chopped 1 tbsp. fresh thyme, chopped
1 tbsp. lemon zest
1 clove garlic, minced
3 tbsp. olive oil
1⁄3 c. feta cheese, crumbled (optional) Salt and pepper to taste

Place potatoes in a baking dish. In a small bowl combine herbs, lemon zest, garlic, and olive oil. Toss potatoes in mixture and roast in 400-degree preheated oven for 40 minutes. Remove from heat, let stand 5 minutes and toss with feta cheese. Season with salt and pepper.

White Chocolate Pot de Crème with Raspberry Sauce
Preparation time: 15 minutes
Cooking time: 30 minutes
Chilling time: 3 hours
Serves: 6

1 1⁄4 c. heavy cream
1⁄3 c. whole milk
1 tsp. vanilla
10 oz. white chocolate, chopped 6 egg yolks
1 1⁄2 tbsp. sugar
Pinch of salt
2 5-oz. packages frozen sweetened raspberries, thawed
1⁄4 c. Chambord or berry liqueur

In a small saucepan heat cream, milk and vanilla over low heat until hot but not boiling. Place chocolate in a medium bowl and pour hot cream mixture over, stirring until smooth. In another bowl whisk egg yolks, sugar and salt until smooth. Slowly pour cream mixture into egg yolks, whisking until smooth. Spoon chocolate into ramekins. Place ramekins in a baking dish and pour hot water into dish until ramekins are covered halfway. Bake for 30 minutes at 300 degrees. Remove from baking dish and chill 3 hours. Combine raspberries and liqueur in a blender. Blend until smooth and strain to remove seeds. Drizzle sauce on top.

Pomegranate Champagne Cocktail
Preparation time: 5 minutes
Serves: 6

6 oz. pomegranate juice
3 oz. Chambord
1 bottle good quality champagne
6 raspberries or 1⁄4 c. pomegranate seeds for garnish

Pour 1 ounce of pomegranate juice into each champagne flute. Pour 1⁄2 ounce Chambord into each flute. Top with Champagne. Garnish with a raspberry or a sprinkle of pomegranate seeds.

By Carrie Hanna, Southern Boating February 2015

Bring in the New Year with this crowd-pleasing menu!

Seared Jumbo Shrimp with Black-Eyed Pea Salsa
Preparation time: 30 minutes
Cooking time: 10 minutes
Serves: 6

1 16-oz can black-eyed peas, rinsed and drained, or frozen peas, thawed and rinsed
1⁄2 cup red bell pepper, diced
1 jalapeño, seeded and diced
1 Hass avocado, pitted, skinned, chopped
1⁄2 c. celery, diced
Juice of 1 lime
1⁄2 tsp. hot sauce (optional)
1⁄3 c. olive oil
1⁄4 c. cilantro, chopped
Kosher salt and pepper to taste 11⁄2 lbs. jumbo shrimp, peeled and deveined
1 tsp. garlic and herb seasoning

In a medium bowl combine black- eyed peas with the next four ingredients. Add lime juice, hot sauce and 2 tablespoons olive oil. Gently fold in cilantro and season with salt and pepper. Set aside. Place shrimp in large bowl and drizzle with 2 tablespoons olive oil and garlic seasoning. Heat remaining oil in a large skillet or grill pan over medium-high heat. Sear shrimp about 2 minutes per side until cooked through. Serve with side of salsa.

Kale Salad with Blue Cheese and Bacon
Preparation time: 20 minutes
Cooking time: 10 minutes
Serves: 6

6 oz. kale, lightly chopped
4 oz. bacon, cooked and crumbled 1⁄2 c. blue cheese, crumbled
1⁄4 c. dried cranberries
1⁄4 c. toasted almonds
1⁄2 c. olive oil
1⁄4 c. balsamic vinegar
1 tbsp. honey
1 garlic clove, minced
Pepper

In a large bowl combine the kale, bacon, blue cheese, cranberries, and almonds. In a small bowl whisk together the olive oil, vinegar, honey, and garlic. Toss salad with dressing and season with pepper.

Rosemary Olive Cornbread
Preparation time: 20 minutes
Cooking time: 30-35 minutes
Serves: 6-9

1 c. yellow cornmeal
1 c. all-purpose flour
1 tsp. baking powder
1⁄2 tsp. baking soda
1⁄2 tsp. salt
1⁄4 c. sugar
1 tbsp. finely chopped rosemary
2 large eggs, lightly beaten 2⁄3 c. low-fat buttermilk
2⁄3 c. extra virgin olive oil
1⁄2 c. sliced green olives

In a large bowl combine dry ingredients and rosemary. In a smaller bowl combine eggs, buttermilk and oil. Fold wet ingredients into dry and add olives. Spread mix into greased 9×9-inch square pan and bake at 400 degrees for 30 minutes until golden.

New Year’s Day Punch
Preparation time: 15 minutes
Serves: 6-8

8 oz. dark rum
4 oz. Cruzan Guava or other fruit-flavored rum
12 oz. grapefruit juice 4 oz. cranberry juice 1 c. club soda

Combine all ingredients in a pitcher. Pour over ice. Garnish with slices of fresh lime.

By Carrie Hanna, Southern Boating January 2015

Celebrate the Holiday Season with this Festive Menu!

Panko-Crusted Mahi with Pomegranate Orange Salsa
Preparation time: 30 minutes
Cooking time: 20-25 minutes
Serves: 6

½ c. pomegranate seeds
1 navel orange, peeled and diced
1 tbsp. orange zest
1 Hass avocado, peeled, pitted, diced
1 tbsp. olive oil
1 tbsp. honey
1 tbsp. lemon juice
¼ c. fresh mint
½ c. fresh basil
Pinch kosher salt
Pepper to taste
1 c. egg whites (approx. 6 eggs)
6 4-oz. mahi filets
2 c. Panko breadcrumbs
¼ c. peanut or canola oil

For the salsa, combine first 4 ingredients in a large bowl. Then add olive oil, honey and lemon, and gently toss. Fold in mint and basil, season with pinch of salt and fresh pepper. Set aside. In another large bowl, gently whisk egg whites. Dip mahi filets into egg whites then breadcrumbs. Heat oil in large, deep skillet over medium-high heat. Fry mahi until golden and cooked through (about 5 minutes per side). Season with pinch of salt and serve with salsa.

Spinach Gratin
Preparation time: 20 minutes
Cooking time: 50 minutes
Serves: 6-8

4 eggs, lightly beaten
½ tsp. salt
½ tsp. pepper
1 10-oz. pkg. frozen spinach, thawed and squeezed dry
10 oz. ricotta cheese
6 oz. crumbled goat cheese
¾ c. shredded parmesan cheese
¼ c. flour
¼ tsp. nutmeg
3 tbsp. fresh dill
1 leek
1 tbsp. butter

In a large bowl, whisk together eggs, spinach, ricotta, and goat cheese. Season with salt and pepper. Fold in parmesan, flour, nutmeg, and dill. In a small skillet melt butter over medium heat. Sauté leek until softened, about 6 minutes. Fold into spinach mixture. Pour mixture into buttered 8 x 8-inch baking pan and bake in preheated 350-degree oven for 45 minutes. Cool slightly, cut into squares and serve.

Pom-Clementini
Preparation time: 5 minutes
Serves: 4-6

9 oz. orange or citron vodka
3 oz. fresh clementine juice
3 oz. pomegranate juice
3 oz. champagne
Pomegranate seeds for garnish

Pour vodka and juices over crushed ice in a martini shaker and shake well. Pour into martini glasses and top with champagne. Garnish with pomegranate seeds.

Flourless Chocolate Cake with Candied Cranberries
Preparation time: 30 minutes
Cooking time: 30 minutes
Serves: 6-8

4 oz. bittersweet chocolate (not unsweetened), chopped
1 stick unsalted butter
¾ c. sugar
3 large eggs
½ c. unsweetened cocoa powder
1 12-oz. bag frozen or fresh cranberries
1 c. sugar
2 tbsp. orange zest
3 tbsp. orange liqueur, such as Grand Marnier

Preheat oven to 375 degrees. Line bottom of 8-inch round baking pan with wax paper and butter the wax paper. Melt chocolate and butter in metal bowl set over a saucepan of barely simmering water, stirring until smooth. Once melted, whisk in sugar then eggs. Stir in cocoa powder, mixing well. Pour batter into pan and bake in middle of oven 25 minutes. Cool and invert onto a serving plate. Spray rimmed baking sheet with nonstick spray. Toss cranberries with orange zest and sugar in medium bowl to blend. Spread onto baking sheet. Bake 10 minutes. Stir berries gently. Bake until berries are thawed, about 5 minutes longer. Cool and toss with orange liqueur. Spoon berries onto cake.

By Carrie Hanna, Southern Boating December 2014

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