World Food Championships

World Food Championships in Orange Beach, Alabama

Some 1,500 professional and home cooks compete for big money and national attention November 7-11 at the 7th Annual World Food Championships at The Wharf in Orange Beach, Alabama.

It’s a spectator sport now—you watch them cook at various events and then you taste their results at the World Food Championships.

The main event and sideshows are just a short walk from The Wharf Marina on the ICW, which is handy for Great Loopers and other mariners on the move. In fact, one event, called The Yacht Club, is held at the marina. Diners with special tickets move about the marina and board several yachts where they watch and chat up award-winning chefs. Then they devour their delicious masterworks right there on the boat.

Another side event is called BBQ Beach. Pitmasters and celebrity chefs demonstrate skills with smokers and ceramic grills. At The Steak Out, they compete to make the best steak and share steak searing secrets. At The Tasting Pavilion, food brands let you sample their goodies. If you have the Walmart app on your smartphone, they’ll let you in free. At World Food Games, you can even play with your food, sort of, with team competitions like Egg Tossing and Corn Shucking. Kids love this one. It’s all first-come, first-served, so order your tickets in advance at worldfoodchampionships.com

Is this post making you hungry? Good. Because we have all the recipes you need.

BONUS RECIPE: Asian Sweet and Sour Fruit

Take a bite of this sweet and sour fruit..and feel good about it.

This month’s bonus recipe is an accompaniment to our Asian Fusion Menu. This is the type of dessert you can make with whatever fruit you happen to have on hand. You can feel good about enjoying and preparing aboard- even while cruising!

Asian Sweet, Sour and Salty Fruit

1/4 cup lime juice
4 Tbsp. honey or sugar
2 tsp. salt
1/2 tsp. cayenne pepper or 1/2 minced jalapeño
6 cups mixed juicy fruit, peeled and cut bite-sized (e.g., strawberries, melon, pineapple, kiwi, blackberries)

Stir together the lime juice, honey, salt and pepper, and chill until ready to serve. To serve, place a drizzle of sauce in four dessert bowls and top with fruit. Offer more sauce on the side.

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

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

Watermelon Martini

Preparation time: 15 minutes
Chilling time: 20 minutes for the glasses
Serves: 6

12 oz. watermelon juice (made from approx. half a seeded watermelon)*
¼ c. sugar
¼ c. kosher salt
5 oz. premium vodka
4 oz. melon or orange liqueur
2 oz. lime juice
Lime wedges
1 c. fresh mint leaves
Ice

Chill martini glasses for 20 minutes before starting recipe. Combine sugar and salt on a plate. Rub rim with lime wedges and dip in sugar mix. Combine half the watermelon juice, vodka and lime juice in a cocktail shaker with several sprigs of mint. Add ice and shake well. Strain into chilled glasses. Repeat with remaining ingredients.

*To make fresh watermelon juice blend watermelon in a food processor or blender until smooth, and strain into a pitcher. Alternatively, muddle the watermelon in batches in a small pitcher and strain.

By Carrie Hanna, Southern Boating Magazine, August 2015

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