EAST WIND CLOUDS - Avocado Salad

East wind and clouds today at hollywood beach and the tide is low most of the day. the air and water are about the same temp.

AVOCADO , BARLEY & BACON SALAD


Barley - 1/2 cup
Bacon - 4 slices
Avocado 1, -iced
Corn - frozen, thawed - 1/2 cup
Peas - frozen, thawed - 1/2 cup
Red onion - chopped - 1/2 cup
Tomatoes, fresh diced - 1 cup
Chicken, roasted -light & dark shredded - 2 cups
Chicken stock - 1 cup
Kosher Salt
Black pepper, fresh ground


Cook the barley in about 2 cups of water. When the water is almost evaporated add a cup of chicken stock and let it cook down. Let the barley cool.
Fry the bacon crisp. Let it cool and break into small pieces

Mix this all together with the corn, peas, red onion and tomatoes in a large bowl.
Now toss in your chicken pieces and toss

Drizzle on a dressing of simple 1/2 and 1/2 olive oil and vinegar whisked with a couple of pinches of salt and pepper to taste. Toss this salad again, lightly and serve with some crusty fresh bread.

east WIND BRINGS THREATS OF SQUALLS - Talapia and lemon vinaigrette

North East wind that gusts and brings cloudy skies and squall chances to hollywood beach today the tide is low for most of the day and the air is cool.

TALAPIA Fillet with lemon vinaigrette

TALAPIA FLLETS - 6 pcs ½ lb each

Fish broth - 1/3 cup

Flour , 1/2ea sale

Black pepper fresh ground

olive oil 6 tbl

Shallots 3, thin sliced

Radiccio - 12 oz chopped

Cannelloni beans - 15 oz

　

Vinaigrette:

Lemon juice -

Italian Parsley , stemmed & chopped

Garlic cloves - 2 , minced

Lemon zest - 2 tsp

Sea salt

Black pepper

Olive oil - 1/3 cup

Heat a couple TBL of olive oil in a large skillet at medium. Sautee the shallots while stirring for a couple of minutes, add the radicchio and stir while it cooks for about 5 minutes. Add the beans and cook while stirring for another 5 minutes.

Salt and pepper the fillets and dredge in flour. Sautee separately .until brown.

Place on top of radicchio/bean mixture and drizzle servings with lemon vinaigrette

WIND GUSTS FROM EAST - Asparagus ,prociutto couscous

Gusty winds from east will keep
it cool today at Hollywood beach
the tide is low most of the day

ASPARAGUS. PROSCIUTTO, MUSHROOMS AND COUSOUS

Young Asparagus - 1 lb- hard ends trimmed off

Prosciutto - thin slices - 2 oz, then cut into small pieces

Mushrooms, Baby bella - 4 oz - sliced

Couscous - plain - 1 box

Olive oil

Lemon juice - one lemon

Kosher salt

Black pepper, fresh ground

Nutmeg, ground - 1 tsp

Put the asparagus on a sheet of foil along with the mushrooms and prosciutto and drizzle with olive oil.

Sprinkle with salt & pepper to taste and sprinkle with nutmeg and toss.

Drizzle with lemon juice and fold the foil into a neat packet and bake at 250 for about 1 hour for the asparagus to be tender.

Serve over a bed of couscous.

breeze from sw - LAMB, FETTUCINE - GREEN PEPPERCORN SAUCE

tHE SOUTHWEST WINDS SHOULD NOT POSE A PROBLEM AT HOLLYWOOD BEACH because the tide will be dropping most of the day with a low at about noon. the air and water temps are about the same , in the mid 70's.

LAMB & PASTA with GREEN PEPPERCORN SAUCE

　

Lamb , 1 ½ lb - cut into bite sized cubes

Fettuccine - ¾ lb

Olive oil

Garlic - 8 cloves

Onion, medium - 2 chopped

Red wine - 1 ½ cups

Beef broth - 3 cups

New potatoes - 2 - cut into bite sized pieces

Bay leaves - 2

Thyme, ground - 1 tsp

Green peppercorns - 2 oz

Kosher salt

Black pepper, fresh ground

In a large pan with olive oil, brown the lamb on all sides and remove to a warm deep pot

In the same large pan with olive oil sautee the garlic and onion, while continually stirring until it all gets shiny.. Transfer to the pot with the lamb.

In the same skillet deglaze with the red wine. And add back the lamb.

Add the beef broth, thyme, and bay leaves to the pot and potatoes and cook covered for about 1 ½ hours at low heat.

Boil the fettuccine for about 9 minutes or until al dente, and drain.

Transfer the lamb to a bowl

and now turn the heat back up and add the peppercorns to the beef broth, cook for about 10 minutes and now blend it all into a sauce and reduce by ½ at medium heat

Put the lamb over the fettuccine and the pour the sauce over the top and sprinkle with pinches of salt & pepper to taste

Overcast with NE winds -Key Lime Pie

The wind is from the north east and the sky is overcast, not much sun today but the eateries along the broadwalk in hollywood all like to serve you

KEY LIME PIE

A very simple recipe

Fresh Eggs , 4 - separate yokes from white

Unsweetened condensed milk - 14 oz can

Key Limes - 4 tsp Zest

Key Lime juice - ½ cup ( takes about 1 doz. or more)

1. Whisk the egg yolks and lime zest together in a bowl until tinted light green. This takes about 2 minutes

2. Beat in milk, then juice and set aside at room temperature till it thickens.

3. Preheat oven to 325 degrees.

4. Mix graham cracker crumbs and sugar in another bowl.

5. Add butter and stir with a fork until well blended.

6. Pour this mixture into a 9-inch pie pan and press over the bottom and up the sides of the pan. Try using the bottom of a measuring cup to make sure the graham cracker mixture forms a firm crust on the bottom of the pie pan.

7. Bake on the center rack for about 15 minutes until the crust is lightly brown, remove and let cool to room temperature.

8. Pour the lime filling into crust, spread evenly, and then bake for 15 minutes until the center sets, but still wiggles when shaken.

9. Remove from oven and cool to room temperature.

10. Refrigerate for at least three hours until well chilled.

Some of you might like to serve it with a whipped cream topping or a meringue topping, but I prefer keeping it simple. If the pie seems to be sticking to the pan when serving, try dipping the pan into a bowl of warm water to loosen it.

SE BREEZE AND OVERCAST SKY - Chicken, chorizo, green pepper hash

The breeze from the south east brings overcast skies and doesnt warm the ocean at hollywood beach. or the hearts texans and virginians who like to butt into womens private matters

CHICKEN, CHORIZO, AND GREEN CHILI HASH

Butter, divided -2 TBL

Onion, 1 - chopped small

Garlic 3 cloves - minced

Chorizo, ½ lb squeezed from skins and crumbled

Chicken, cooked 1 lb. - cut into ½ cubes

Potatoes, 3 - ½” cubed

green chilies, roasted 1 cup-chopped

Green onions 2 - chopped

Oregano - pinch

Sea salt - pinch

Black pepper pinch

Cream - 3 oz.

Paprika - ½ tsp.

　

Cook in butter onion and garlic while stirring for about 5 minutes or until onion is soft and shiny stirring all the time so garlic doesn’t burn

Cook potatoes separately , covered until they are soft. Add the chicken, chorizo and chilies and cook for about 5 minutes. Stir in the cream and seasoning.

When serving sprinkle the top with green onion

EAST WIND COOL - red conch chowder

THE WEATHER IS COMING FROM THE EAST AND IS STILL COOL. BUT IS WARMING BUTTHE OCEAN IS WARMER THAN THE AIR.

RED CONCH CHOWDER

　

Conch, large 2 -chopped

Lime juice 2 TB

Sea Salt - pinch

Black pepper - pinch

Bacon 2 strips

Celery 2 stalks - chopped

Onion 1 -chopped

Green pepper 1 - chopped

Tomatoes, stewed 15 oz can

Tomato paste 4 oz.

Tabasco to tasdte

Water 4 oz

Dry vermouth

Bay leaf 1

Thyme, ground - ½ tsp.

Pound conch and chop. Add lime juice sea salt & pepper and Tabasco and stir.

Marinate conch in this mix . Saute bacon with celery and onion and green pepper. Add everything to a wok along with the marinated conch and stir fry with tomato for a couple of minutes. Add the thyme water and bay & vermouth and simmer for one hour. Serve with crusty bread