AT THE BEACH - IN MEMORIUM - W.F. BUCKLEY, JR.

The cold front has moved on and the skies are clear again. The people won't be far behind. After 3 days without a swim, I can hardly wait for the tide.

Two days ago, on February 27, William F. Buckley, Jr. drew his last tortured breath
and died of Emphysema at his home in Stamford, Connecticut. We are all diminished and will miss him. He was ingeniously clever, hugely productive, and always witty.

Words from the poem by John Donne some it up well. “Ask not for whom the bell tolls. It tolls for thee.” He was a prodigious writer and I will always thank him for his non-fiction books about sailing, “Airborne” and “Atlantic High”

Aloha Oe

AT THE BEACH - RARE CHILLY THURSDAY - COUSCOUS

Bright blue skies and brilliant sun but don't expect to see a lot of people in the water. It is 75
degrees, but that is about 10 more than the air. A very unusual condition.
Visually great, and with no smog but you may want to keep a jacket close by. Everything should be back to normal by Friday. In the meantime here is a quick and simple recipe for a delicious meal warm or chilled.


COUCOUS, SUN-DRIED TOMATOES, GORGONZOLA CHEESE, MINT

Couscous – 10 oz, package
Sun-dries tomatoes – about ½ cup in their oil – chopped
Frozen peas, thawed – about a cup
Gorgonzola, asiago, or blue cheese, crumbled, about 2 oz.
Fresh mint, leaves only, chopped
Kosher salt
Black pepper, fresh ground
Chili Stuff Chili Mix – ½ tsp

Couscous is great because it cooks in no time. About 1 ½ cups of water at a boil.
Remove from heat and add couscous. Cover and it will be done in about 5 minutes.

Put couscous in a wide bowl, add tomatoes and peas. Combine with the crumbled cheese and mint. Season with salt, pepper & chili mix. Serve warm or chilled.

WEDNESDAY COLD FRONT - SPRING SALAD

Monday & Tuesday were both Florida warm & sunny, but last night a cold front blew in and the temperature plunged into the 70's. Funny, the ocean water is now warmer than the air. You still need a sweater after a swim. It all goes to make the cloud cover easier to bare. It is a good day to do the long avoided chores.

Here is an easy salad that will make you think of

sunnier days.

ARTICHOKE HEART SALAD- for TWO

Butter Lettuce - 1 head

Artichoke hearts - 10 from a jar

fresh Tomato - 1, sliced irregular

black Olives - 1 handful, chopped

Vidalia (Sweet) Onion - 1 medium, sliced thin

fresh Garlic - 3 cloves - diced

Separate the lettuce into a large bowl. Add the sliced onion, black olives, garlic, tomato slices.and artichoke hearts

Make a dressing of the oil from the artichokes and some red wine vinegar. drizzle into the salad and lightly toss. Serve the salad in two bowls with some fresh crusty bread.

WEEKEND BLISS - GREEN FLAGS & LOBSTERS

Saturday was excellent but today is spectacular.
Green flags flying both days and today the ocean has been glassy. It is better than your own
private spa. This is a pay day for northern visitors.

Luckily for non-citizens. They don't know that the supreme egomaniac, Ralph Nader, has just announced he wants to once again ruin the American elections. What a supreme prick he is.
He couldn't win as garbage collector in a dirty toilet but he wants to try to screw things up just the same.

You need to clear your mind for a minute and think of an ellegant dinner of baked Lobster tail and young spring asparagus sauteed in olive oil and lemon butter.

Baked Lobster Tail

tails of about 1 1/2 pound each

a bunch of fresh young spring asparagus

Just snip the shells open along the body, top and bottom, with a pair of kitchen scissors.

Heat oven to 450 degrees.

Place the tails in a pan with olive oil and bake for about 15 to 20 minutes. Make sure you drizzle them often with more oil and/or butter.

ASPARAGUS

Heat a large pan to medium and pour in some olive oil. use about 3/4 pound of freah asparagus.The spears should be about 10 or so inches long , then break off the bottom 4 inches and discard.

Place in the olive oil, add a few glugs dry vermouth and about 1/4 cup of water. cover for a bit then add granulated garlic (it maintains in the heat better) and stir. Don't let the garlic burn and add some lemon juice. The spears are done when they begin to bend but are still shiny green.

This is all very fast and super delicious. Serve with fresh crusty bread and a chilled white wine of your choice.

FRIDAY/THURSDAY - STILL SWIM WEATHER

Those unwanted rain clouds are hanging around
like some republican presidental candidates. It is time for them to move on and make room for the sunshine., probably by this afternoon. At least it is once again warm and the ocean is clean for swimming. The yellow flags are flyiing but it is really excellent along Hollywood Beach. The easy parking may get tighter but then it will be time to use the bicycle and tie it to a coco palm.

It looks like we may be able to travel to Cuba soon. It has been long overdue especially when you live in south florida. Historically Cuba has always been referred to as the Jewel of the Caribbean. I an anxious to try their great foods.

WEDNESDAY - LUNAR ECLIPSE & GOOD STEAK

This is the 3rd day of overcast skies. Don't know how people can deal with this. It creates extreme cabin fever. At least the ocean was clear and the swell from the east made swimming fun and fast.

Tonight, about 8:45, EST the moon will start to be eclipsed by the shadow of the earth and it will be fully covered about 10:00 pm . Don't miss it because it won't happen again for a few years. The sun will be back tomorrow and all this dark weather will be forgotten.

In the meantime here is a recipe that will always make the steak just the way they advertise. It is really easy.

COOK'S CORNER

TENDERLOIN STEAK – POACHED

Tenderloin – ¾ lb.
Chili Stuff Meat Rubb
Olive oil
Beef stock – 1 cup
Pinot Noir – 1 cup
kosher salt
New potatoes - 6 or 8
Chives – handful, chopped small
Black pepper – freshly ground – 1 tsp

Beef tenderloin at room temp, coat with olive oil. Rub on all side with Chili Stuff Meat Rub and lightly salt. (If you don’t have any meat rub then use Chili Stuff Chili Mix)
Roll the steak so it looks about like a sausage.
Wrap meat tightly in plastic wrap and twist the ends closed to seal. It should like a 2” thick sausage. Wrap this again in a sheet of foil and twist the ends so it all makes a water proof package.

Use a large pot of water brought to a boil. The pot should be big enough so the temp doesn’t drop when you submerge the tenderloin.
Place meat packets in the water and cook about 11 minutes for medium rare ( careful
because this will over cook very quickly you can get to well-done in about 30 extra seconds). Remove meat packets and let stand for about 10 minutes before opening with scissors. All juices will remain in your tenderloin and not be lost in cooking. The steak is just the very best and the seasoning never gets burned bitter.

Serve with the wine sauce drizzled over the tenderloin.

WINE SAUCE: Combine the beef stock and Pinot Noir in a sauce pan and cook at a medium temp until it reduces to 1/ the original amount.

NEW POTATOES: 6 to 8 small new potatoes, leave skin on and cut into ¾ “ pieces. Boil in salted water until tender, but not squishy. Drain and lightly smash with a fork and drizzle in olive oil, about 1 TBL or so…Mix in the chives and black pepper

This goes well with young asparagus tips or French cut green beans.

Chili Stuff Meat Rub is a special blend of oregano, basil, thyme, garlic and New Mexico chile pepper.

.

PRESIDENT'S DAY AND MORE

President's Day was a holiday for everyone including the sun. At least it made close beach parking a thing of room and ease. Squalls kept blowing through but the ocean was warm and the light winds kept things very comfortable. The tide brought in some flora with it but the water was still clear. The light east swell made the swimming fast and fun.

So today, Tuesday, everyone got back to their regular schedules, but the skies never cleared, still it was a lot better than trudging through snow drifts like they have up north.

I think i wrote this crab cake recipe before, but it is so good and so simple I need to share it again. It only takes a few minutes.

Recipe – Crab Cakes


Butter – 3 TBL
Onion – minced - 3 TBL
Soft bread crumbs – 2/3 cup

Mix together and cook on low temp for about 3 minutes - then set aside.

3 eggs - beaten with
2 TBL - olive oil
Crab meat - 3 cups
Parsley – chopped -3 TBL (big handful)
Chili Stuff Bonanza Fish Mix – 2 tspns.

Combine these ingredients with the onion & bread crumbs and mix everything together and chill for a couple of hours.

Shape into 9 cakes and dust with flour.
Heat a grill or large pan to medium and brown cakes on both sides. Then lower heat and cook for about 5 minutes.

SUNDAY - WEEKEND OR VACATION

Another beautiful day of clear blue skies, even though it won't get much above the mid eighties. It is sunday so everyone comes to the beach, weekenders and vacationers, all together. The ocean is flat , and green flags are flying. Arrive early to get the best parking and stay late to get the best views.

SATURDAY GREEN FLAGS AND SUN

So it is a great Green flag day for the weekend beach-goers.
It will probably only get into the low 80's today, but what the
heck it is Florida. When you look off shore you can't even see
the vaults of dollars stashed in those islands out there,
just blue skies and scattered fluffy clouds.

Amazing as it may be, there is still a group of people who hide their U.S. money in off-shore holdings like the Cayman Island and boldly declare that our U.S. economy is doing just great and call for a flat sales tax and abolition of the IRS.

Meanwhile the current chairman of the Federal Reserve, Ben Bernanke and former head, Alan Greenspan, both predict a negative future for our economy. They both freely use the Recession word and say the recent drop in unemployment figures does not give an honest picture of what is going on, because the number was reduced when huge numbers ran out all their unemployment insurance and are now off the rolls.
I guess the lesson is, if you keep hiding your dough off shore all is well.

Here is a great weekend recipe. you can just prep it tonight and cook it tomorrow.


ROAST PORK – CUBAN STYLE

Fresh pork – about 3 lbs.

Cuban Style marinade

Garlic cloves, 10 – minced
Oregano, dry - crushed - 1 tsp
Black pepper- fresh ground ½ tsp
Kosher salt - ½ tsp
Thyme – 1 tsp
Bay leaf – crushed – 1 tsp
Onion, small – diced
Lime juice – 2/3 cup\Olive oil - 1 TBL

Mix ingredients together in a deep dish. Poke holes in the pork with a sharp knife and place pork in marinade. Roll it over so it gets covered liberally, Let meat stay in refer for a couple of hours or even over night. Recoat with marinade occasionally durng this time.

Preheat oven to 400 degrees. Place pork in a shallow baking pan, coated with olive oil, fat side up onto the middle rack of the oven. Reduce heat to 325 and cook for about 1 ½ hours or until internal temp gets to 155. Remove from oven, cover and let it stand for at least 15 minutes before slicing.

SUNNY FRIDAY - SOUTH BEACH MEDELY

Another fine day on the beach. The flags are yellow and that means more sunshine. The ocean is is a light green blue or turqoise. The temp won't get above about 80 today but we can tough it through. Thanks to a very easy breeze.

The beach is almost empty right now but pretty soon the lunch bunch will show up and probably make Ocean Alley and the other eateries along the board walk start buzzing.

This weekend will be much busier, so with parking at a premium i will just ride my bicycle and tie it up to a beach palm.

Here is a great quick & simple recipe I promised. It only takes about 10 minutes cooking time.

SOUTH BEACH VEGETABLE MEDLEY

Ingredients

Olive Oil
Green Soy Beans – ½ cup
Celery 2 or 3 stalks – chopped
Broccoli florets – break into bite size pieces
Sliced mushrooms, your choice - a handful
Zucchini, irregular cslices – ½ cup
Medium onion – ½ - chopped
Serano peppers, without seeds – 2 diced small
Italian tomato 1 fresh – chopped irregukar
Vegatable broth – ½ cup
White wine - 1/4 cup
Clam Juice – ¼ cup
Chili Stuff Chili Mix – 1 tsp

This is simple quick and healthy and very tasty

Just prepare all the ingredients before you start cooking

Heat a large pan to medium low and add a couple of glugs of olive oil and toss in the green soy beans. Cook covered for about ten minutes and stir so as not to let things stick or burn. Also you can just steam the soy beans for about 5 minutes ahead of time and toss them in with everything else.

Now raise the temp of the pan to medium or a little hotter. Throw into the pan on top of the soy beans the onion, broccoli, celery, mushrooms and zucchini. Stir everything around and add the wine and clam juice and cover. After a couple of minutes lift the lid and stir again. When it looks like the vegetables are getting shiny but still crisp and the mushrooms are getting droopy, toss in the Serrano peppers, the chili mix and the tomatoes. Now just stir this mixture until the tomatoes start to break down, probably less than a minute.
Serve it right away. This makes a good dinner for two. Serve it alone or with steamed rice or fresh crusty bread, or whatever you like.

Total cooking time is less than 10 minutes.

VALENTINE'S DAY - SUNSHINE & BLUE SKIES

The sun is back on Hollywood Beach. Hooray!

HollywoodBeach is just about the last beach in South Florida that has fun places to go

without highrises to the edge of the sand.

The Beach has a new brick Broadwalk with reserved space for bicycles and a low wall running along the sand to allow anyone a comfortable seat.

Since this construction finished, all the signs that ordered people to do this and that have been removed.

Now with no signs to tell them what to do, everyone figures it out by themselves and there are no problems. Even dog owners are able to enjoy the sights with their best pals right in tow. Cycleists watch for pedestrians and pedestrians watch for bikes. It is all so simple.

Meanwhile the ocean, inside the reef, is like a giant lap pool and friendly to all. You can swim as hard as you want and if you get tired just stand up.

Maybe the local politicians paid attention to the people for a change. Let 's hope this feeling can spread nationally and those running for high Federal office will start talking about solutions for the frightening state of health care in this country and the terrible down-slide of our economy.

Tomorrow I will have a great recipe for a very quick delicious vegetable medley that will give you a South Beach body and the energy to go with it.

LINCOLNS BIRTHDAY & RAINY WEDNESDAY

The forecasters were right for a change, and the sky took a dump on Lincoln's Birthday. At least the temp stayed in the mid 70's.

Wednesday is worse. It just is not a good beach day even though the temperature is now in the high 70's. The squalls keep blowing through from the south on a pretty regular basis. Sometimes they carry and dump mucho water, so you might as well stay inside and have a leisurely breakfast.

Just let the politicians of the country fight it out and stomp around in the cold. You can make a wager on the first one to get caught lying, because they all do it.

Here is a real easy omelet that will give lots of taste and will keep you slim and South Beach trim.

AVOCADO – CHILI OMELET


Eggs
Butter
Avocado – 1, sliced ¼ “ julienne slices – use ½ avo per omelet
Chili Stuff Chili Mix – 1 tsp


Whisk two eggs and cook in a well buttered pan at medium
As soo as the eggs can be turned over, flip them.
Arrange slices of avocado on one side, sprinkle with a tsp of Chili Stuff Chili Mix.

Fold the other half of the omelet over the avocados and serve.

MELLOW MONDAY - chicken bean & okra soup

At the foot of Indiana Street the life guard towers were flying red flags, but the ocean was clean, if a little bumpy. The waves were fun and made for a great swim if you headed south toward Miami. The ocean feels warm until you get out into the fresh northly breeze, but just a quick sprint in the soft sand makes your skin warm and makes the cold ones at Ocean Alley taste just right. Here is another good taste for this kind of day.

Roast Chicken – Lima Bean & Okra Soup

Roast a whole chicken, seasoned the way you like. After you enjoy it, save whatever is left from your first dinner for the soup.

Soup ingredients ---

Onion – medium – diced
Carrot – 1 – diced
Fennel – ½ bulb – diced
Celery – 3 stalks – diced
Baby Lima Beans – 5 oz.
Okra – ½ lb. – ½” chop
Tomatoes – diced – 14 oz. can – undrained
Garlic – 3 cloves – diced
Parsley – 1 handful – chopped
Orange Bell Pepper - small – diced
Chicken Broth – 6 cups
Olive oil
Chili Stuff Chili Mix - 1 tsp
Chop the boned chicken, both light and dark to get 1 ½ cups and set aside.
Oregano – 1 TBL


Use a deep pot, about 1 gallon, at medium heat and add a couple glugs of olive oil (about 3 TBL.)

Add the onion,carrot, fennel and celery and cook, stirring, until they get shiny.
Now add the tomatoes, garlic and bell pepper. Keep stirring so nothing sticks or burns.

Add 1 cup of chicken broth and the lima beans and okra. After a couple of minutes add the oregano and parsley., then the rest of the chicken broth.

Add the chopped chicken and the Chili Stuff Chili Mix - stir

Simmer for at least a half hour.

SUNDAY and SUPER SALADS

I DON'T KNOW WHERE THE FORECASTERS GET THEIR INFO. They siad there would be chilly north winds today. It turned out to be almost a perfect chamber of commerce today. The breeze and ocean swell was out of the north, but only light and warm. The ocean was clean and with the easy north swell a southerly swim was very smooth and fast. I dove in at Indiana St. in front of the Ocean Alley and within ten minutes got to New York Street to the south.

This is a perfect time to fix a hearty salad and think about summer. Keep it mind for Valentine's Day.

SPINACH & PECANS Salad- (SERVES 2)

Young Spinach leaves – a couple of big handfuls
Romaine – 1 big handful
Gorgonzola crumble – 2 TBL
Pecans, broken - 2 TBL
Fresh Bosc pear – 1
Chili Stuff Chili Mix – ½ tsp

Tear spinach and romaine into 1 inch pieces
Pear – include skin and cut into ½ ” irregular pieces
Toss together
Sprinkle chili stuff on pecans
Add pecans and gorgonzola crumble and toss again
Separate into two bowls and drizzle on the dressing

Dressing (sweet and spicy)

Honey – 2 TBL
Olive oil 2 TBL
Fresh lemon or lime juice – 2 TBL
Ground white pepper – 1 tsp

HOT SATURDAY - COOL SALAD

The beach will be filling with weekenders very soon. Right now the ocean is empty and clean. The Life Guards have hung out the yellow flags today on the flat sea day.
There is a light swell from the south east so it is a good workout to swim towards Miami. The Ocean Alley Restaurant will be filling with lunch guests soon. Or you can quickly fix your own.
The temp is perfect for a cool roast chicken with spinach leaves salad.

The list of presidential candidates is getting much leaner, so you might as well stay lean too. Here is a real tasty recipe that will trim the waist.

CHICKEN & SPINACH Salad

Roast Chicken – torn, chopped or shredded into ½ inch pieces - 1 cup
Young Spinach leaves – torn into 1 “ pieces – 2 cups
Celery – 3 stalks – small irregular chop
Bosc Pear – 1 (with skin) – irregular ½ “ chop
Chili Stuff Chili Mix – 1 tsp
White pepper – 1 tsp
Asiago cheese – freshly grated – ¼ cup

Chop the celery and dump it into a bowl.
Add the spinach and pear pieces and toss.
Add the chili mix and pepper and grated cheese.
Blend in the dressing and let it all rest in the refer.


Dressing

Mayonnaise - 2 TBL
Olive oil. – 2 TBL
Lemon juice – 1 TBL
Worcestershire Sauce – 1 tsp.

Whisk together

WEDNESDAY - SALMON BURGERS

The beach is fine with a light south east swell. Great swimming.
Anyone here now is glad of it.

Fat Tuesday has come and gone and now with it the polls are closed. It doesn't really make a difference which specific candidate gets into the the white house. It is the party in there that will cause any mayhem. The bunch of thieves that are there now have already looted this country of just about all it's treasure. The next party in power will pick a supreme court justice. This single act will have major repercussions for years and years.
While you dwell on that, think of something that is less fattening and real tastyand very quick to fix.

SALMON BURGERS ON BABY SPINACH LEAVES

Wild Sockeye Salmon – 14 ½ oz can
Scallions – 3 – minced
Egg Whites – 2
Baby Spinach leaves – 2 cups
Cucumber – 1 – peelded and sliced
Dill – 1 TBL
Chili Stuff Chili Mix - 1 tsp
Japanese Soy sauce – 1 TBL
Kosher salt
Olive oil


Drain 1 can of sockeye salmon. In a large glass or ceramic bowl mix with scallions, dill & chili mix

Whisk together the egg whites with the soy sauce and mix into the salmon
Form into 3 patties and broil in a large pan coated with olive oil at medium heat
for about 7 minutes and flip gently just once. Both sides should be golden brown

Place a bed of baby spinach leaves on a plate and drizzle with some olive oil
Place the hot salmon patty in the middle and a ring of cucumber slices around the side. Sprinkle a pinch of Kosher salt on the cucumber slices.

GOOD WEATHER FOR BBQ

we are into a very comfortable weather pattern right now and the ocean is flat and user friendly
After a good day at the beach an outside BBQ is always easy and fun.

BBQ BABY BACK RIBS

Ribs

BBQ Sauce

Separate ribs into groups of 3 or 4.
Par boil in a large pot for about a minute or 2

Place ribs on a grill at low heat and cover.
Check in after about 5 minutes and turn the ribs so they get nice and brown and not black like charcoal.

Brush on a good coating of BBQ Sauce.. Cook covered for a couple of minutes thenturn over and repeat on the other side. Do this twice.

The finished ribs should have a good coating sauce cooked into them without have anything turn black

SUPER SUNDAY - SUPER RED SAUCE

We are back to Green Flag conditions and the breezes have subsided. The temperature won't get out of the 80's today but we'll just have to tough it. Maybe after a long swim a couple of cold ones are in order.
If you are planning to watch the Super Bowl with friends here is a very easy sauce to go with just about everything.

MEXICAN RED SAUCE.

A very tasty sauce for burritos, enchiladas, eggs, beans & rice and more

Cushed tomatoes – 1 cup
Fresh cilantro leaves – chopped, ½ cup
Olive oil - 2 ½ oz.
Chili Stuff Chili Mix – 2 tsp.
Ground cumin. – 1 tsp
Red wine vinegar – 1 tsp

Cook at low temp for about ten minutes and stir often to prevent burning.
Use it liberally.

WARM WEATHER - HOT GUITAR

It is the weekend again so findining parking at this time of year can be a challange, unless you pedal a bike. This is always easy especially if you

listen to an ipod on the way. Today I'll hear the hot sounds of Marnie Stern, "In Advance of the Broken Arm".

The breezes have been coming up from the south east so they are flying the Yellow caution flags along with the Purple Jellyfish flags. The ocean is still excellent and i haven't seen any marine creatures during my daily swims so this must be an overreaction on the part of the county.

In case you are planning to have a few friends in for Super Bowl here is a great chili recipe submtted by th St Helena, California Volunteer Fire Dept. Good to make it early and let it get rich overnight.

Homade chili con carne with beans

Submitted by St. Helena, CA Volunteer Fire Dept.
Yield: 4 lbs or 14 5 oz. servings

Corn Oil – 5 TBL
Onions, coarsely chopped – 1 cup
Garlic, 3 big cloves, finely chopped
Green Pepper – ½ cup diced
Lean beef – 2 pounds – coarsely ground
Tomatoes – fresh peeled and quartered – 4 cups
Beans – freshly cooked (or canned) – 4 cups
Kosher salt – 1 tsp
Chili Powder – 6 TBL
Wine vinegar – 1 TBL
Brown sugar – 1 TBL
Allspice – ¼ tsp
Coriander ¼ tsp
Cumin – 1 tsp
Boiling water (optional at end of cooking period)

Heat corn oil in Dutch oven or Large deep cast-iron pan
Sautee onions, garlic and pepper until onions become translucent.(don’t let the garlic burn)
Add ground beef and brown
Add remaining ingredients.
Cover and simmer for at least an hour
Add water plus additional water if you like thinner consistency
Over night storage and reheating will ripen and blend the flavors

For hotter add Tabasco or cayenne, For thicker add masa (corn flour)
Meatless – omit beef and water, add garbanzos & pinto beans.

FEBRUARY BEACH DAYS - GOOD SALAD DAYS

After a couple of weeks in Palm Springs, CA

it is good to be back to turqoise water and blue skies. The water is down to the high 70's but the flags are Green and the sea is flat. Makes for real easy swimming. All Politics is local and we just got a new Mayor in Hollywood, Peter Bober. He seem to be a slow growth guy which is good, because we already have a whole bunch of empty condos. Despite this developers want to further dilute the market with their personal greed schemes.

We may live in the middle of schemers but here is a stright forward tasty salad. Enjoy.

ESCAROLE – BEAN & ITALIAN SAUSAGE SALAD

Escarole – 1 head – chopped
Cannellini Beans (Great Northern, white beans) 2 cans – 15 oz.
Italian Sausage, Sweet – ¾ pound
Garlic – 3 or 4 cloves- diced
Dry Vermouth – ¼ cup
Kosher Salt
Fresh Ground black pepper
Chili Stuff Chili Powder
Olive oil

Heat a large deep pan to medium. Add a couple TBL of olive oil.
Squeeze the sausages from their skins into the pan a nd break apart as they brown.

Add diced garlic and stir while it cooks for a couple of minutes.
Add the cannelloni beans, undrained. Add salt, pepper, and chili powder.

Lower heat a little, add the chopped escarole on top. Pour in the vermouth
And Cover. Let steam for a couple of minutes

Mix everything around and serve. It can be served warm or chilled.