Father’s Day Menu

Feliz Día del Padre!

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

Steak Fajitas

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

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

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

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

Mexican Street Corn Salad

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

Rapido Guacamole

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

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

Michelada

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

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

Chocolate Cayenne Cake

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

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

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!

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

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