Saint Patricks Day Menu

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

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

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

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

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

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

With Lori Ross, Southern Boating Magazine March 2017

St. Patrick’s Day Recipes

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

Guinness-Glazed Lamb Chops

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

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

Glazed Carrots

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

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

Irish Coffee

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

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

Christmas Cocktail Meatballs

Host a colorful holiday cocktail party during your local boat parade of lights. All holiday recipes serve 6.

Merry Christmas and Happy New Year from everyone at Southern Boating!

Christmas Cocktail Meatballs

¼ cup each, vinegar and hoisin sauce
2 tbsp. each, oil and soy sauce
1 tbsp. honey
2 garlic cloves, chopped (or 1/2 tsp. garlic powder)
1 tsp. minced ginger (optional)
24 prepared frozen cocktail meatballs
Salt and pepper

In a small saucepan, combine the sauce ingredients. Add meatballs and heat on medium-low until meatballs are warmed thoroughly, about 20-30 minutes. Salt and pepper to taste. Serve warm with toothpicks and enjoy this simple holiday recipes.

Herbed Goat Cheese and Grapes

4 4-oz. logs of goat cheese, each sliced into 6 rounds
¼ cup olive oil
2 tsp. fresh rosemary leaves (or pinch of dried)
Pepper
2 cups red grapes, halved
1 cup walnuts or sliced almonds
2-3 tbsp. honey
1 French baguette, sliced into rounds, toasted

Arrange sliced goat cheese in one layer on platter. Drizzle with olive oil, then strew with rosemary and pepper. Scatter grapes and nuts over platter, then drizzle honey over all. Serve with toasted bread.

Salmon Tortilla Spirals

4 large tortillas (green spinach or red flour look the most festive)
8 oz. cream cheese
1 lb. smoked salmon (substitute tuna, smoked fish or crabmeat)
4 scallions trimmed and halved lengthwise or a small onion (diced)
1 medium cucumber, seeded and sliced lengthwise into long thin batons
½ cup cream
1 tbsp. lemon juice
¼ tsp. salt

Lay one tortilla on a flat surface and spread a thin layer of cream cheese up to the edges. Layer with 1/4 of salmon in a thin layer, 1/4 of scallions, then 1/4 of cucumber batons. Roll the tortilla up tightly and slice into 8 pieces. Repeat for each tortilla. Arrange spirals cut side up on a festive platter. Mix cream, lemon and salt, and drizzle a little over each slice.

Winter Solstice Shrimp

24 large shrimp, shelled, tailed and deveined
16 slices bacon cut into 2-3-inch sections
2 tbsp. ground black pepper

Heat broiler or grill. Wrap each shrimp in a section of bacon, sprinkle with pepper and secure with a toothpick (or slide several shrimp on longer skewers). Sauté shrimp in large frypan, or place the shrimp on grill or under broiler until bacon is crisp, about 2 minutes. Serve immediately.

Chocolate Truffles

2/3 cup heavy cream
12 oz. semisweet chocolate, coarsely chopped
1 tbsp. butter
1 tbsp. vanilla extract
1/2 cup unsweetened cocoa powder (you may substitute finely chopped almonds or finely grated coconut)

Warm cream in a small saucepan over medium-low heat. When bubbles appear around the edges of the pan, remove pan from heat, pour chocolate into the warm cream and stir until the chocolate melts. Add butter and vanilla until incorporated. Place the mixture in the refrigerator for 3-4 hours.

To form truffles, place cocoa powder in a bowl. Scoop out a heaping teaspoon of the chocolate mixture and roll it into a ball between your palms. Roll the ball in cocoa until it is completely covered. Roll it lightly in your palms again to make sure the cocoa sticks, then re-roll the truffle in cocoa. Repeat with the remaining chocolate mixture.

To store truffles, place in single layers separated by wax paper in an airtight container in the refrigerator. Place two or three truffles in each of 6 mini-cupcake liners for a pretty presentation.

Christmas Punch

1 cup vodka
3 cups cranberry juice
1 cup apple juice
4 cups club soda
2 cups frozen cranberries or other berries
1 lemon, thinly sliced

Mix vodka, juices and soda in a pitcher or punch bowl. Add frozen berries. Pour into glasses over ice and garnish with lemon slice.

Conch-ed Out: Bimini’s Best Conch Salad

Bimini’s Best Conch Salad

Everyone knows the seafood motto: the fresher, the better. That’s why there’s nothing better than freshly prepared seafood, and at Stuart’s Conch Salad in Bimini, that’s exactly what you’ll get. Owner Fabian Stuart has been serving only the freshest conch and lobster in Bimini for over 30 years. Visit Stuart’s in Bailey Town to unwind in the island cabana with friendly locals and guests alike, and watch Stuart and family whip up the best conch salad you’ll ever have.

You won’t find anything fried at Stuart’s, and the menu consists of only the most essential four items: conch salad, beer, soda, and rum punch. Stuart’s has its own conch nursery just off shore from the stand, and visitors can observe the large ring of empty conch shells (and the piles next door!) that testify to the quality of their menu.

Traditional Bahamian-style conch salad is served with freshly diced tomato, onion, bell pepper, lime, and a little seasoning. If you’re feeling adventurous, try Stuart’s homemade hot sauce, but keep in mind that a little goes a long way. Stuart’s Conch Salad is a must-see (and definitely a must-eat) while in Bimini.

Pull up and relax in the breeze with an ice-cold Kalik and the freshest food in town. You won’t want to miss out on Bimini’s best conch salad!

By Susanna Botkin, Southern Exposure 2016

Fabian Stuart prepares his famous conch salad.

Conch shells piled outside Stuart’s Conch Salad.

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

Get Your Oktoberfest On

No matter where you live, there’s something special about the month of October. It’s the month that ushers in fall with all the colors, scents, and traditions the season brings. Our At Ease department in Southern Boating’s October issue celebrates Oktoberfest and features great recipes from Germany. (If you don’t subscribe to the magazine, do so here so that you don’t miss out on recipes throughout the year.) These two additional recipes for your Oktoberfest celebrations— try these Oktoberfest sausage and beer recipes. They are sure to be a hit with family and friends!

Beer Marinated Sausages

8 -12 raw sausages or cooked sausages*
1 large white onions, peeled and sliced
2 bottles German beer
1 cup water
3 cloves of garlic chopped
2 tbsp. prepared horseradish
1/4 cup mustard
Pinch dried thyme (optional)
1 tbsp. coarse black pepper
1 tbsp. salt
1 tbsp. sugar

Place sausages in a deep pot and add onions and enough beer to just cover brats and 1 cup water. Add remaining ingredients and stir lightly to mix/dissolve. Marinate for 1-2 hours. Bring the pot to simmer for 10 minutes, then turn off heat, and let sit for 10 minutes. Drain, then add sausages and onions to the pan and sauté or roast at 350 for 10 minutes or until browned. Serve as is with mustard and onions or on rolls.

*If you are using cooked sausages (knockwurst, kielbasa) reduce simmer time to 5 minutes and rest for 5 minutes.

The Refreshing Radler

In 1922, an innkeeper in Bavaria, running out of beer, mixed it with lemon-lime soda and it was a hit. He named it “radler,” which means “cyclist.”

24 oz. cold lemon-lime soda (e.g., Sprite or 7UP)
24 oz. cold beer

Pour equal amounts of soda and beer into 4 large glasses.

By Lori Ross, Southern Exposure

Shrimp Saganaki – a Greek-inspired menu

**Bid your guests “Kali orexi” (Bon appétit!) with this Greek-inspired menu.**

Greek Marinated Olives

1 cup mixed green and black olives, drained

1 tbsp. olive oil

¼ tsp. basil, dried

¼ tsp. oregano, dried

½ tsp. orange zest, grated

In a bowl, combine ingredients and let them rest for 1 hour. Serve with a small bowl for olive pits.

Cucumber Yogurt Dip (Tzatziki)

1 cup Greek yogurt, plain

1 tbsp. lemon juice, freshly squeezed

1 tsp. dill, dried

2 cloves garlic, thinly sliced

½ cucumber, peeled, seeded and diced

Kosher salt and black pepper, to taste

In a bowl, combine yogurt, lemon juice, dill, garlic, and cucumber. Season with salt and pepper. Cover and refrigerate for at least 1 hour.

Shrimp Saganaki (Garides Saganaki)

2 tbsp. olive oil

1 large onion, thinly sliced

2 cups fresh tomatoes, chopped or 16 oz. can tomatoes, diced and drained

½ tsp. kosher salt

Pinch of crushed red pepper

1½ lb. large shrimp, deveined and shelled

½ cup olives, pitted and coarsely chopped

¼ tsp. dill

½ cup feta cheese, crumbled

Crusty bread, for serving

In a large skillet, heat oil until shimmering. Add onion and cook over medium-high heat stirring occasionally until lightly browned (about 5 minutes). Add tomatoes, season with salt and crushed red pepper, and cook until softened (about 5-8 minutes). Add shrimp and olives stirring occasionally until the shrimp are cooked through (about 3 minutes). Stir in dill and half of the feta cooking just until the feta is hot (about 1 minute). Transfer shrimp and tomatoes into shallow bowls, sprinkle with the remaining feta and serve with crusty bread.

Meze Platter (Mezedes)

Marinated olives (from previous recipe)

Feta cheese, cubed

Artichoke hearts, jarred, marinated, drained, and quartered

Sun-dried tomatoes in oil, drained

Anchovies and/or sardines, canned, whole and drained

Pickled pepperoncini peppers or sweet roasted red peppers, drained

Raw vegetables, such as celery stalks, sliced cucumbers, trimmed scallions, halved cherry tomatoes, or sliced young zucchini

Tzatziki dip (from previous recipe), served in a seeded, halved sweet pepper “bowl”

Hummus, served in another halved sweet pepper “bowl”

Heat the oven to 350 F. Lightly spritz baking sheet with cooking spray. Bake quartered pita bread for 4-5 minutes. Attractively heap all (or some) of the ingredients around a large platter, placing dips in the middle.

Greek Fruit Yogurt Cream (Frouta Ke Yaourti)

4 cups mixed fresh fruit, such as halved grapes, figs, pears, berries, melon, or peaches, cut into bite-sized pieces

¼ cup almonds, slivered

1 cup Greek yogurt, plain

3 tbsp. honey

1½ tbsp. lemon rind, grated

In serving bowl, gently combine fruit and half of the almonds and set aside. In a separate bowl combine yogurt, honey and lemon rind. Fill individual dessert bowls with fruit. Spoon yogurt mixture over fruit and top with remaining almonds and drizzle of honey.

Greek Sidecar

4 oz. Metaxa or other brandy

1½ oz. Cointreau

1½ oz. lemon juice

3 oz. orange juice

Orange or lemon peel, for garnish

Ice.

By Lori Ross, Southern Boating Magazine September 2016

A Brief History of Rum at Sea

For centuries, sailors have shaped the cocktail scene. Although their standard fare didn’t quite match the modern Old Fashioned, the concoctions sailors developed decades ago influenced the way we currently enjoy alcohol. During the 16^th century, sailors from the British Navy were given rations of beer and wine. However, the wine quickly turned to vinegar and the beer spoiled long before ships reached land. The introduction of rum from the Caribbean gave crew access to liquor that wouldn’t spoil, but the poor quality of the rum inspired the sailors to spice it to enhance the taste. When the rum rations were reduced in 1740, sailors were given sugar and lime to make up for the decreased quantity; the mixture became known as grog. Sugar and lime not only improved the taste of the drink, but the vitamin C also helped prevent scurvy. Grog was so popular that the drink soon spread beyond the sea to shore and inspired recipes that are still enjoyed today.

Classic Daiquiri
1½ oz. light rum
1 oz. lime juice, freshly squeezed
1 tsp. sugar or simply syrup

In a cocktail shaker, shake all ingredients well with ice and strain into a chilled cocktail glass.

Dark ‘n’ Stormy
2 oz. dark rum
4 oz. ginger beer
½ cup ice

In an old-fashioned glass, combine rum and ginger beer. Add ice and stir.

Rum Runner
¾ oz. spiced rum
¼ oz. blackberry liqueur
¼ oz. crème de bananes
2 oz. orange juice
8 oz. crushed ice

In a blender, combine spiced rum, blackberry liqueur, crème de bananes, orange juice, grenadine, and crushed ice. Blend until slushy and pour into glass.

Tomorrow We Sail
3½ oz. champagne
½ oz. LBV port
½ oz. dark rum
1 tsp. triple sec

In a champagne flute, combine ingredients and garnish with a twist of orange peel.

By Susanna Botkin, Southern Exposure August 2016

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

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