Monday - Salmon Day

They have the red and purple flags flying today but i don't know why. The ocean is clean and about 78 degrees. there is a light swell coming in from the north east. This makes it all very user friendly. The sky has broken clouds and the temp is going back up, hopefully. It may get close to 80 today. After a refreshing swim there is plenty of time to bake some tasty salmon fillets.

This is easy enough for the non-cook or first timer.

Salmon Fillets baked in foil

Salmon Fillets ½ pound each – 4 pieces
Olive Oil
Tomatoes, fresh 3 to 4 , chopped
Onion, large, chopped
Garlic 3 cloves – diced
Zucchini – chopped, asymmetrical
Lemon juice , enough for a couple TBL
Oregano, dry
Thyme, dry
Chili Stuff Bonanza Fix Mix
Kosher Salt
White Pepper


Mix together the onion, garlic, tomato, zucchini with some olive oile and lemon juice, oregano, thyme, fish mix, salt & white pepper.

On separate sheets of foil, after you brush them with olive oil place the fillet

Spoon the vegetable mix over each fillet and fold up the foil around each fillet to make a nice tight little tent. Place the packets on a baking sheet.

Place the baking sheet into a preheated oven of 375. for about 25 minutes

Serve immediately with good fresh crusty bread and a chilled dry white wine, like a Pinot Grigio

SUNNY SUNDAY & MEAT BALLS

The sun is back and the winds have gone but the air temp will probably not get to 80 today. At least the ocean is still warm and about the same temp as the air. The snow birds must be staying inside today because the beach is almost empty. That is strange for the weekend.

Here is a simple recipe for Italian meat balls that are good with just about anything and everything.

Jimmy’s Meat balls

3 kinds of meat – beef, pork & veal – all ground

Garlic- 3 cloves per pound of meat – diced small
Eggs – 2 per pound
Pine nuts – 6 oz per pound
Raisons – 1 small box per pound
Stale bread – soak in water and squeeze out, about 1 cup per pound

Olive oil
Parsley, Italian, chopped
Kosher salt
Fresh ground black pepper

Mix the ground meat together with a couple TBL of olive oil
Mix in the garlic with the meat
Mix in the bread , then the eggs
Blend in the nuts and raisons
Now add enough chopped parsley so you can see plenty of green
Add salt and pepper to taste.

Form the meat balls, about golf ball size.
Lay them, separated, in a shallow baking pan and bake for about 45 minutes at 325

These can be frozen and reheated in a microwave.

These are great with any tomato-based sauce, even just Ketchup or alone or as a side dish.

RAIN AND A CHILLY 70 DEGREES

This has been a tough week but at least it is beginning to get a little warmer (about 70)
even though there are still a few rain showers.
The ocean is still in the high 70's so well will just hold out for some sun tomorrow.

In the meantime it is a good day to make
a simple fish fillet dinner

FISH FILLET – CANNELLINI BEANS – BROCCOLI FLORETS – PEPPERONCINI

Fish Fillets 2 – 8 0z each. – Cod or Halibut
Cannellini beans ( Great Northern) – 14 oz can – drained
Broccoli florets – 2 cups – chopped
Pepperoncini – 4 – diced with seeds
Onion – medium – diced
Anchovies fillets – chopped
Garlic -2 cloves – smashed & chopped
Olive oil
Chili Stuff Chili Mix – 1 tsp
Kosher Salt – ½ tsp
White pepper – ½ tsp

Use a big pan heated to medium. Start with a chopped onion in some olive oil.
When it gets bright and shiny add the pepperoncini, garlic& anchovies. Keep stiring to make sure nothing burns. When the anchovies start to break down add the cannelloni beans. Cook covered for a couple of minutes.

Make room in the bottom of the pan and add the fish fillets and broccoli. Add the Chili Mix and cook covered for about 5 minutes. Sprinkle on the salt & pepper and serve with fresh crusty garlic bread.

COLD FRONT GONE - BUT STILL COOL HERE

It is getting warmer again but not much. Most people have on jackets and sweaters. It is doubtful we will reach 65 degrees today. The skies are still gray but are beginning to break up with small spots of blue.
The cold weather and grumpy skies mirror the conditions from Washington. Employment is down from the projected lie. While unemployment and gas are on the rise. The stock market is on the skids, probably as a result of the Caucases in Iowa.

Keep an eye on HR 799 and see who votes where
799 is requesting impeachment of Darth Vador for lieing the nation into a disasterous war where we never had any business in the first place.

Take heart - here is a heart friendly tasty meal to brighten dark days.

Recipe - spaghetti –shrimp - arugala pesto

Spaghetti - 3/4 lb.

Arugala pesto: one big bunch fresh arugala leaves
Garlic – 3 cloves – smashed
Olive oil - ½ cup

Shrimp – ½ lb. - 41 to 50 count

Parmigiano – grated

Chili Stuff Bonanza Fish Mix – 1 tspn

Lemon juice of one.

Grind arugala in a blender with the garlic cloves, as it grinds drizzle in the olive oil.
When it is blended mix in a couple ounces of the grated cheese and

Cook the spaghetti in a pot of salted water until al dente.

Peel the shrimp and sautee in olive oil in a large pan at medium heat with black pepper.

Drain spaghetti – toss in the shrimp and then pour on the Arugala pesto.

Mix everything together and serve with another topping on parmigiano and a good squeeze of lemon juice.

BRRRR + WIND

The night was into the 30's and it is overcast and
windy today with the high of maybe 50, if we get lucky.
The ocean is warm but the beach is closed to
swimmers,which is probably good because it is very cold when you come out of the water.
This is cold enough to think about a Colorado Chili recipe.

Chili con Sausage – Aurora , CO

Submitted by Dan Willcox , Fire Academy Training Dept. – Aurora FD

Sausage, Polish, Spanish, or other spicy sausage
Ground chuck - 1 ½ lbs.
Kidney beans – 4 ½ cans (15 oz)
Onions, medium - 3 – chopped
Tomatoes, canned – 2 cups
Olive oil – 3 TBL
Garlic, 2/3 cloves, minced
Cumin , ground – 1 TBL Chili Powder - 2 ¼ tspns
Paprika – 1 ½ tspns
Black pepper, freshly ground – ¾ tspn

Sautee meat in olive oil until it browns.
Add the spices and when well blended add the tomatoes.

Meanwhile, in water, covered.
Simmer the sausage for five minutes.

Remove sausage casings and break meat into small pieces.
Add the beans to the beef-tomato mixture
and cook for 15 to 20 minutes, until the liquid reduces.
Adjust seasonings, if necessary.

City of Aurora Fire Department says
that the one most important ingredient in any meal,
and readily available,
is camaraderie and conversations with friends.

COLD FRONT SLAMS THROUGH

Wow the temp plunged into the 40's last night and will probably not get above 65 today. The cold winds are out of the NW but at least the ocean is still warm so the swimming is fine. As predicted, the beach has emptied out even though the sky is clear. When you get out of the water you feel you should be made a member of the Polar Bear Club. 2 longsleeve t-shirts are real handy.

It is a long held Southern tradition that the first meal of the New Year should be Collard Greens and Blackeyed Peas. I want all the luck this will bring, so last night I fixed BBQ Pork to go along with this meal.

Here is a recipe to make your own delicious barbeque sauce.

Then just cook the greens in some chicken broth and have a yum-yum dinner.

BAR-B-Q BLEND

Ingredient equivalents


Onion, granulated - 5 - 1 tbl + 2 TSP = 5
New Mexico Chile Pepper, ground - 5
Mustard, ground – 3 or 1 TBL
Garlic, ground - 3 or 1 TBL
Garlic, ground – 3 or 1 TBL
Thyme, ground – 3 or 1 TBL
Ginger, ground - 3 or 1 TBL
Blk Pepper, fresh ground – 2 tsp
Wht pepper, ground – 1 tsp


Tomato Sauce – 1 can 8 oz.
Honey – ¼ cup (generous)
Balsamic Vinegar – ¼ cup (generous)
Olive oil – 2 TBL


Variation HOT

Add 1 tsp of Cayenne pepper to mix and ¼ cup of Beef Stock to Sauce.

METHOD

Mix all the 8 of the dry ingredients together

Whisk in the tomato sauce, honey & balsamic vinegar and olive oil. Cook in a micro wave for 1 minute, mix around and cook for another minute. Set aside.

This amount is good for about 5 pounds of meat.