The New Year is here and entertaining has never been more fun. Enjoy these delicious recipes. Oceans of fun, health, and happiness, for the best year ever!
Prep time: 5 minutes. Serves: 4
10oz premium vodka
2oz dry vermouth
¼ cup olive juice
12 big fat stuffed olives
Pour vodka and olive juice over an ice-filled shaker. Shake gently. Serve straight up in martini glasses or over ice (how I like them). Place 3 olives (on each toothpick, if you prefer) and add to each glass. Cheers!
GRILLED LOBSTER TAILS WITH MANGO AND AVOCADO SALAD WITH CITRUS DRESSING
Prep time: 15 minutes. Cooking time: 10 minutes
Resting time: 3 minutes. Serves: 4
1 large mango, peel pitted and diced
1 large avocado, peeled, pitted and diced
½ cup cucumber slices
2 scallions, sliced
4 tbsp freshly squeezed lime juice, divided
¼ cup freshly squeezed orange juice
1/3 cup extra virgin olive oil
1 tsp kosher salt, divided
Freshly ground pepper, to taste
4 (8oz) lobster tails, thawed if frozen and cut in half lengthwise
Garnish: 8 lime wedges
Preheat grill to medium-high. Toss mango, avocado, cucumber, scallion, 2 tbsp lime juice, in a medium bowl. Prepare dressing: Whisk together the olive oil, orange juice, remaining lime juice, salt and pepper. Prepare lobster: Brush the lobster tails with some of the citrus dressing and sprinkle with the remaining 1/2 tsp salt. Lay the tails on the grill, cut-side down, and cook until the meat is lightly charred and the shell is beginning to turn red, 5 to 6 minutes. Turn and continue grilling until the meat is opaque and cooked through and the shell is completely red, 2 to 4 minutes more. Remove from grill and allow to rest 3 – 4 minutes. In a large bowl, toss the salad greens with the mango, avocado mixture. Divide between 4 dinner plates. Place two lobster halves on each plate and garnish with lime wedges.
Note: You can remove the lobster from the shells before serving if you prefer.
Note: A quick easy salad that can be a meal on its own or a great starter for a dinner party.Serve with a nice glass of champagne or chilled Chardonnay.
Hint: You can substitute shrimp or other sweet and meaty fish in place of the lobster.
TOMATO-BASIL ORZO WITH FETA CHEESE
Prep time: 15 minutes. Cooking time: 10 minutes. Serves: 6
12 oz dry orzo
1 cup grape tomatoes, halved
½ cup green stuffed olives, sliced
½ cup chopped fresh basil leaves
3 tbsp olive oil
3 tbsp fresh squeezed lemon juice
6 oz feta cheese, crumbled
Sea salt and freshly ground pepper, to taste
In a saucepan, cook orzo according to package directions for al dente; drain. Add tomatoes, olives and basil. Toss with olive oil and lemon, add feta and toss again. Season with salt and pepper.Serve warm or at room temperature.
Capt. Jan Robinson’s Ship to Shore Cookbook Collection is available at your local marine or bookstore. Visit www.shiptoshoreINC.comor email: [email protected]