Tag: food

Junkanoo Food

A different type of “junk” food. The Bahamian festival of Junkanoo is an energetic, colorful parade that takes place December 26 –January 1. Ring in the New Year with some traditional Junkanoo food. All recipes serve 4.
Junk food? No, Junkanoo Food.

Junkanoo Punch

Ingredients:
4 oz. dark rum
8 dashes of Angostura bitters
6 oz. each orange and pineapple juice
4 tbsp. each grenadine and Cointreau
(or other orange liqueur)
1 orange, sliced

Directions: all the ingredients into a pitcher with ice and stir. Pour into festive glasses and garnish with an orange slice.

 

Junkanoo Chicken and Rice

Ingredients:
2 tbsp. soy sauce
1 tsp. garlic
1 tsp. sugar
3 boneless chicken breasts
6 tbsp. oil
½ cup chopped celery
2 cups sweet peppers, diced
1 cup sliced mushrooms
2 cups diced zucchini
1 cup onion, diced
1 cup uncooked rice
2 cups tomato juice
1-1/4 cups chicken broth
1 tsp. soy sauce
2 tbsp. cornstarch
1/2 tsp. ground ginger
Hot sauce (optional)

Directions:
For marinade, mix soy, garlic, and sugar in a medium-size bowl. Add chicken breasts, coat each and marinate for 30 minutes. Meanwhile, heat 3 tablespoons oil in a large skillet on medium-high. Add celery, peppers, mushrooms, and zucchini. Sauté for 5-8 minutes until softened, then transfer vegetables to a bowl. In same skillet, add 1 tablespoon oil and onions and cook for 5 minutes. Add rice and tomato juice and cook for 20-30 minutes until rice has absorbed liquid.

Transfer the red rice to a serving bowl. Grill or sauté chicken in 2 tablespoons oil until just cooked through. Cool and dice chicken breasts.

In a bowl, whisk together chicken broth, soy sauce, cornstarch, and ginger, and add to the skillet in which rice was cooked. Heat the broth over medium, then reduce to low and add vegetables and chicken to the mixture; cook stirring frequently until thickened, 2-3 minutes. Serve with red rice and hot sauce.

Bahamian Crab Bites

Ingredients:
16 slices of French baguette
2 tbsp. butter
2 cloves garlic, minced
8 oz. crabmeat (or small peeled shrimp)
4 tbsp. mayonnaise
Pinch of parsley
1 tsp. lemon juice
½ tsp. hot sauce
½ cup shredded cheese

Directions:
Melt butter with half of the minced garlic. Brush garlic butter onto one side of bread slices and place them buttered side up on a cookie sheet. Toast lightly under a broiler.

Combine the crabmeat, mayonnaise, parsley, lemon juice, and hot sauce, and spread the mixture on the toasted bread. Top each slice with cheese and broil until cheese is bubbling. Serve immediately.

Bahamian Baked Banana Custard

Ingredients:
1 tbsp. butter
4 ripe bananas
1 ½ tbsp. lemon juice
6 tbsp. sugar
Dash of nutmeg
½ cup breadcrumbs or granola
2 cups milk, warmed
3 eggs, beaten
Store-bought caramel sauce, warmed
Whipped cream

Directions:
Preheat oven to 350. Grease 4-6 one cup ramekins. In a large bowl, mash bananas then add lemon juice, nutmeg and 2 tbsp. sugar; mix well. Divide mixture equally into ramekins and top with breadcrumbs.

Combine warm milk, eggs and remaining sugar. Pour into ramekins over breadcrumbs and bake for 40-60 minutes until custard is set. Drizzle with caramel sauce and top with whipped cream. Custard may be served warm or made ahead of time and served room temperature.

By Lori Ross, Southern Boating Magazine December 2017

Thanksgiving Leftovers

Give Thanks for Leftovers
Transform your Thanksgiving leftovers into a Tex-Mex Fiesta! All recipes serve 4.

Stuffed Jalapeños

Ingredients:
1 ½ cups leftover turkey dressing (I used
cornbread dressing)
12 jalapeño peppers, halved lengthwise, seeded
(or substitute 24 mushrooms, stems removed)
½ cup shredded Mexican or cheddar cheese

Directions:
Preheat oven to 375 degrees. Stuff jalapeño pepper halves or mushroom caps with leftover turkey dressing; top with cheese. Place on a baking sheet and bake for 10 minutes.

Tex-Mex Potato Skins

Ingredients:
12 baked potato skin halves (flesh scooped out for Thanksgiving’s mashed potatoes)
2 Tbsp. melted butter
½ tsp. each salt and pepper
12 slices cheddar or pepper jack cheese
6-8 slices bacon, cooked crisp and crumbled

Directions: 
Place potatoes skin side up on a baking sheet, brush them with butter and sprinkle them with half the salt and pepper. Bake until slightly crispy (10-15 minutes). Turn them over and brush the insides with butter, sprinkle with the remaining salt and pepper, and top each with a slice of cheese and crumbled bacon. Bake at 375 degrees until cheese is melted (5-8 minutes).

Tex-Mex Veggie Rice

Ingredients: 
2 Tbsp. oil
1 cup diced onion
2 cloves garlic, minced
2 cups rice
1 ½ cups canned diced tomatoes with juice
3 cups chicken stock or equivalent in watered-down turkey gravy
2 cups chopped leftover vegetables (I used zucchini an mushrooms)
Salt and pepper to taste

Directions: 
Heat oil in medium-sized pot over medium-high heat. Add onion and garlic; stir with a wooden spoon until lightly golden (2-3 minutes). Add rice, tomatoes and stock and bring ingredients to a boil; reduce heat to medium-low. Cook covered for 25-30 minutes (or until tender). Once cooked, add the leftover vegetables.

Remove from heat and cover, and leave undisturbed for 10 minutes. Fluff with a fork. Season with salt and pepper
as desired.

Green Turkey Enchiladas

Ingredients: 
2 Tbsp. oil
1 cup diced onion
1 tsp. each garlic powder and cumin
4 cups shredded turkey
6 oz. sliced black olives
2 cups shredded Mexican or
cheddar cheese
12 small corn tortillas
For sauce:
1 ½ cups green enchilada sauce, mild green salsa or salsa verde (may substitute red)
1 ½ cups turkey gravy
½ tsp. each salt and pepper

Toppings:
1 pint sour cream
Hot sauce

Directions: 
In a frying pan, heat oil over medium high heat, add onion, garlic powder and cumin, and sauté until softened. Add turkey, half of the olives, 1/2 cup of the shredded cheese, and stir until  combined. Set aside. For sauce, mix enchilada sauce and gravy; cook until sauce is slightly thickened (3-5 minutes). Season with
salt and pepper to taste. Preheat oven to 350 degrees. Pour 1/3 of the enchilada sauce in a 9×13 baking pan.

To assemble the enchiladas, dip a tortilla in warm sauce and put on a plate. Spoon 1/4 cup of turkey mixture in the bottom of tortilla and roll it up. Place enchiladas seam end down in the pan and close together. Repeat until you have 12 enchiladas. Pour remaining sauce over the enchiladas and top with remaining cheese and olives. Bake until hot and bubbling (15-20 minutes). Serve 2-3 enchiladas per person with sour cream and hot sauce on the side.

By Lori Ross, Southern Boating November 2017

See the bonus recipe for cranberry margaritas.

A Rockin’ Moroccan Menu

Experience an evening of Casablanca cuisine with these exotic recipes on this Moroccan Menu.

All recipes in this Moroccan menu serve four.

 

These carrots become the star of North African Carrot Salad.

North African Carrot Salad
2 Tbsp. olive oil
1 tsp. chopped garlic
¼ tsp. ground cumin
tsp. ground cinnamon
½ tsp. sugar
3 cups carrots, sliced into thin circles
½ cup water
Pinch of cayenne or dash of hot sauce
2 tsp. lemon juice
¼ tsp. each salt and pepper

 

Directions: 
In a skillet cook garlic, cumin and cinnamon in oil for one minute. Add sugar, carrots, and water over medium-high heat until tender. Add cayenne, lemon and salt, and pepper, stir and serve.

Cucumber Yogurt Salad
1 cup plain Greek yogurt
1 cup seeded, chopped cucumber (unpeeled)
1 garlic clove, minced
½ tsp. salt
1 Tbsp. finely chopped fresh mint or ½ tsp. crushed dried mint

Directions: 
Combine yogurt, cucumber, garlic, salt, and mint. Serve as a condiment to fish and couscous in a separate bowl.

Fruit and Nut Couscous
2 cups instant couscous (whole wheat orregular)
2 ½ cups boiling water
2 tsp. grated orange peel
1 tsp. ground cumin
2 Tbsp. lemon juice
½ tsp. each salt and
pepper or more
¼ cup olive oil
¼ cup chopped almonds
¼ cup dried fruit (chopped dates, figs, apricots, or raisins)

Directions:
In a medium bowl, combine couscous (either whole wheat or regular), water, orange peel, cumin, lemon juice, salt,  and pepper. Cover the bowl tightly with plastic wrap and let it rest for 5 minutes. Uncover and fluff with a fork.

While the couscous is resting, heat the oil in a small skillet over medium heat. Add the almonds and stir until nuts are toasted, fragrant and golden, 3 to 4 minutes.
Transfer couscous into a serving bowl and top with dried fruit and toasted nuts along with the oil.

Moroccan Citrus Fish
¾ tsp. ground cumin
¼ cup olive oil
1 (15-oz.) can diced tomatoes or 1 pint of
grape tomatoes, halved
4 Tbsp. diced preserved lemon (see below)
1 cup chopped green olives
½ tsp. cinnamon
½ tsp. each salt and pepper
4 (6-ounce) fish fillets, each about 1″ thick

Directions:
In a large skillet over medium heat, stir cumin in olive oil for one minute. Add tomatoes, lemon, olives, cinnamon, and half of salt and pepper. Simmer uncovered, stirring until thickened, about 10 minutes. Add fish to skillet and season with remaining salt and pepper; simmer until fish is cooked through, 5-6 minutes. Serve fish and sauce atop couscous.

3-Hour Preserved Lemon
2 lemons
½ Tbsp. kosher salt
1 Tbsp. sugar

Directions: 
Cut lemons in half and squeeze out the juice. Dice lemons, including peel, removing seeds. Sprinkle salt and sugar. Put in a jar and cover. Let sit at least 3 hours at room temperature. Shake periodically before use. Refrigerate for up to a week.

Salted Sticky Dates
¼ cup olive oil
20-24 pitted whole dates
½ tsp. coarse salt

Directions: 
Heat olive oil in a sauté pan over medium-low heat. Fill the pan with dates and cook, turning dates, for 4-5 minutes. Once they are warmed, turn off heat to avoid burning. Serve on a plate sprinkled with coarse salt. Eat as is or over ice cream or yogurt.

Enjoy the sweet tastes of this Moroccan menu. Want more cruising food? Try our other menus to get inspired.

By Lori Ross, Southern Boating September 2017

Bahamian Beer

Drink Local

When in the islands, quench your thirst with Bahamian Beer.

Grand Bahama Island is the largest and northernmost of the Bahamian islands that is situated east-west, which makes it easily distinguishable on maps. Many cruisers arriving from the U.S. clear Customs at the island’s West End, which is a port of entry for The Bahamas and a mere 56 nautical miles from Palm Beach, Florida.

Unfortunately, for some, clearing Customs is their sole purpose and the extent of their visit to this island. But of the many additional reasons for an extended stay on Grand Bahama Island, high on the list is a tour of the Bahamian Brewery and Beverage Company (BBB) on Queens Highway in Freeport.

Among the visceral images and experiences The Bahamas typically brings to mind—sunny days, sandy beaches, gin-clear water, trophy-worthy fishing—a brewery visit seems to be diametrically opposed, that is, until visitors are led to where they’re invited to enjoy the delicious malt beverage. “We have allocated two acres of land to build a botanical garden where Grand Bahamians can sit and enjoy their Bahamian brewed beer in a relaxing atmosphere and so, too, can visiting tourists, or even me,” according to owner James “Jimmy” Sands, who launched the company in 2007.

Jimmy got his start in the wine and spirits business through his father, Everett Sands, a founding partner of Butler and Sands, the largest distributor of its time in The Bahamas. As a young boy, Jimmy would take his boat after school and tie it up at the dock near his father’s business. He’d do whatever odd jobs needed doing, whether it was to sweep floors or make deliveries. Jimmy eventually became more involved in his father’s business and learned all he could, which provided an experience and knowledge platform in preparation for his own venture.

“I had this idea to brew beer by Bahamians for Bahamians and had the plan completed and a brew license ready to go when my dad sold the business,” said Jimmy, whose family’s Bahamian roots go back more than three centuries. “For four years, I sat on the beach turning ideas over in my head, planning the details of how I would build a brewery when my non-compete clause expired.” At that time, his strongest competition was Kalik beer, which was introduced in 1988 and by 2007 had increased its market share to 50 percent. But Jimmy used his established connections and lined up strong financial investors.

In addition to his experience in distribution, Jimmy’s research led him to Bavaria to learn more about the craft of brewing. There, he was introduced to Brewtech, which had experience with setting up breweries in the Caribbean and South America. Jimmy contracted with the German company to design, test and manufacture his new brewery in Germany so that it could be disassembled, shipped to The Bahamas and reassembled by his Bahamian team on a 20-acre parcel on Grand Bahama Island, the island of his mother’s birth. Grand Bahama also offered the opportunity to use spring water—through the Hawksbill Creek agreement—as opposed to desalinated water, a business advantage that was not available in Nassau. Brewtech helped him find a brew master along with German exporters of hops and barley since those crops are not grown in The Bahamas.

Now, a decade after Jimmy’s family’s namesake beer was introduced, Sands Beer (full-bodied, 5.3% alc.) now offers Sands Light (less calories, 4.2% alc.) and Sands Pink Radler (mixed with grapefruit juice, 2.3% alc.). BBB also offers:

• High Rock Lager: full-bodied, bolder taste, 5.6% alc.

• Strong Back Stout: dark malt, 7.7% alc.

• Bush Crack: light lager, 5.9% alc.

• Triple B Malta: natural malt vitamin mix, 0% alc.

For more information on Bahamian Brewery and Beverage company or to arrange a tour, go to bahamianbrewery.com or call (242) 352-4070.

By Liz Pasch Southern Boating May 2017

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

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

Celebrate Oktoberfest with Apple Strudel

Raise a stein with a foamy head and try this menu inspired by Oktoberfest. All recipes serve four.
Prost!

German Beer Cheese
4 oz. Brie
4 oz. cream cheese
2 tbsp. butter
1-2 tbsp. beer
1½ tsp. paprika, or more to taste
1 tsp. mustard
1½ tbsp. capers
2 tbsp.onion, minced
¼ tsp. each, salt and pepper
1½ tbsp. caraway seeds (optional)
German bread, crackers or pretzels

In a mixing bowl, remove rind from Brie and blend with cream cheese and butter. Slowly add beer a little at a time until mixture is the consistency of a spread. Add paprika, mustard, capers, and onion. Add salt and pepper to taste. Place in dish and top with caraway seeds if desired. Serve with German bread, crackers or pretzels.

German Potato Salad
1½ lb. potatoes, halved or thickly sliced
1 small onion, minced
1 tsp. salt
1 tsp. sugar
2 tsp. vinegar, or more to taste
2 tbsp. vegetable oil
½ cup fresh parsley, chopped (or ½ tsp. dried)

In a large pot, boil potatoes for 10 minutes until fork tender. Drain and reserve 1/2 cup of starchy water. Set potatoes aside in mixing bowl. In another small bowl, mix onions, salt, sugar, vinegar, and vegetable oil with reserved water. Pour mixture onto warm potatoes and fold gently to avoid breaking potato slices. Let salad rest at room temperature until dressing has been completely absorbed by potatoes. Sprinkle with chopped or dried parsley and serve.

Apple, Nut and Cheese Salad
4½ tbsp. lemon juice
½ tsp. lemon peel, grated
1 cup onion, finely chopped
4½ tbsp. olive oil
1 tsp. each salt and pepper, or more to taste
4 cups romaine, chopped
2 heads Belgian endive, chopped (optional)
2 small apples, diced
1 cup radishes, sliced (optional)
¼ lb. Swiss or Gouda cheese, diced
½ cup walnuts or pecans

In a small bowl mix lemon juice, lemon peel, onion, and olive oil to create the dressing then season with salt and pepper. In a mixing bowl combine greens, apple, radish, cheese, and nuts. Toss salad with dressing and serve.

Wiener Schnitzel
Four 4-5 oz. veal (or pork or chicken) cutlets pounded to 1/8-inch thick
1 cup flour
1 tsp. each salt and pepper
2 tbsp. mustard
3 eggs
2-3 cups Panko breadcrumbs
4 tbsp. oil
4 tbsp. butter
1 lemon, cut into wedges

Pound cutlets between two layers of plastic wrap using mallet or wine bottle. Set up the breading station and mix flour and 1/2 teaspoon of both salt and pepper on paper plate. In a mixing bowl, whisk together mustard and eggs. On another paper plate, combine breadcrumbs and the remaining salt and pepper. Cover each cutlet first in the flour, then egg mixture, and then breadcrumbs. Heat oil and butter in a large skillet over medium-high heat. Add cutlets in batches and cook until golden brown on both sides, about 3-4 minutes. Repeat with remaining cutlets. Serve with lemon.

Apple Cake
4 oz. butter, softened
1¹⁄³ cups sugar
2 eggs, beaten
1 tsp. vanilla extract
1 cup self-rising flour
1 tsp. cinnamon
1 tbsp. lemon juice
3 to 4 apples, thinly sliced (substitute plums, peaches or other seasonal fruit)

Preheat oven to 375 degrees. Butter an 8-inch square pan. In a mixing bowl cream together butter and 1 cup of sugar. Stir in the eggs and vanilla. Add flour and beat until combined. Spread the mixture evenly in the prepared pan. In a small bowl combine the remaining 1/3 cup sugar with cinnamon. In a mixing bowl, toss apple slices with lemon juice. Add cinnamon-sugar mixture and toss to coat each slice. Arrange the apple slices on top of batter, overlap in rows and press lightly into the batter. Bake for 45-60 minutes until a toothpick inserted in the center comes out clean. Cool in the pan on a wire rack for 10 to 15 minutes before serving.

By Lori Ross, Southern Boating Magazine October 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

 

 

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

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