AT THE BEACH ON SUNDAY - ROAST CHICKEN SALAD

It is still quiet at the beach, except for all the pelicans, about 100, who are out in front of Indiana Street close to shore enjoying the first early run of little bait fish. They will let you swim right near them because they are only interested in a fresh seafood meal. The water is clear and calm enough that you can see the little schools darting around in the shallow waters. The pelicans see them too, yum, yum. Within a couple of hours the beach will be filled with weekenders, and the restaurants along the Broadwalk will be doing a brisk business, but there is plenty of room for everyone on this green flag, sunny day.

Here is a very quick salad because you can get the pre-broiled chicken at just about any market.

It saves a lot of time and keeps your kitchen cool. Salads are always a good choice if you want to keep that beach shape.

ROAST 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

AT THE BEACH - SALAD TO KEEP YOU TRIM

Today you can hear many visitors saying "Gee, I wish didn't have to go home". Hollywood Florida is just the way they say it should be. Great swimming , bright sun, and laughing people.
The weekend does make parking a little tighter but if you take a bike you can get some good exercise and find plenty of room to park.

Here is an easy light salad to keep you beach fit.

BROCCOLI SALAD – Sweet onions & bacon


Broccoli florets – about a pound
Bacon – thick cut -4 slices
Sweet onion ( Maui or Vidalia) medium- slice in thin rounds
Blue cheese – crumblrd – ½ cup



Dressing: Garlic – 1 clove, minced
Dijon mustard – 2 tsp
Olive oil – 2 tsp.
Chili Stuff Chili Mix – 1 tsp.
Buttermilk – ½ cup

Steam broccoli until tender but still shiny, about 5 minutes. Plunge into ice water to stop the cooking and retain the bright color.

Cook bacon strips at medium heat until the pat dry as crispy. Cut crosswise into about ¼” pieces

Toss florets, onion slices and bacon pieces together in a large bowl. Now toss in the blue cheese and mix.

Serve on chilled plates and spoon over a couple TBL of dressing.

AT THE BEACH FRIDAY - EASY ROUX FOR ALL

Yesterday was brilliant sun, but today it is warmereven though there are a few high clouds, maybe the last taste of heat for a while for some northern visitors. The ocean is great and the midday high tide makes it fun for all. No time to think about our high gas prices when you cab just walk along the Hollywood Broadwalk.

As McCain campaigns for W’s 3rd term he now offers his ideas to fix our broken economy. He describes a faith based method to cure any crises that unfolds. First and foremost, he preaches to do nothing except make all the tax cuts for the wealthy permanent rather the temporary, and just watch the dollar in free fall and eventually it will correct itself. He says the sub prime loan scandal is only the fault of citizens who greedily went beyond their means and caused the problem themselves.

He never mentions that we violated our historic principal of only fighting defensive wars, when we unilaterally injected ourselves into the Middle East. The entire Middle East suffers from some major shortages. – not enough water – not enough food and not enough employment. None of these problems can be solved with bullets and bombs.

Had we invested in infrastructure both here and there, we would have spent less money, made friends and created a bunch of energetic capitalists.

He says our Middle East policy is just right despite the fact that people in Baghdad have been living without water, power, or sewage disposal for five years Real nice – try that sometime!

That is rude behavior but here is an Easy Easy way to make Roux that is called for in many southern dishes.

Recipe – Easy to make Roux

Butter
Flour
Milk

Make roux with 2 Tblspn of butter and heated at low heat. Add 2 Tblspn of flour.
Whisk constantly for 10 to 15 minutes. After sauce thickens, gradually add one cup of room-temperature or warm milk. Keep stirring all the time. If you burn the roux you have to start over. As the milk thickens, the longer you cook the richer the color will get all the way to deep caramel. This can be prepared in advance and kept in the refrigerator, then warmed up before you add it to the vegetables.

AT THE BEACH THURSDAY - EASY COUSCOUS

Today the temp will finally make 80 degrees again. It has been a long climb but it is warm again. For anyone who wants sunshine before they return to winter gloom, today is the day. The ocean flags at the Indiana Street lifeguard tower are red but that only means fun at Hollywood beaches. The outside reef makes the rollers exciting but not dangerous. If you swim south it will be very easy and quick.

While on the subject of easy and quick, there is nothing like couscous and an assortment of vegetables. The prep time is less than 10 minutes and the cooking time is the same. You will feel full without getting fat.


COUSCOUS with vegetable medley

Serves at least 8

Couscous – 1 package, 10 oz.
Onion - 1 medium, diced
Carrot – 2, chopped
Zucchini – 2 diced
Turnip – 1, chopped
Bell pepper, green – 1 chopped
Green beans, 1 dozen - chopped into 1” pieces
Tomatoes, 4 fresh - peeled and chopped, or a 14 oz. can drained
Garbanzos – 1 can, 8.oz – drained
Chicken broth – 2 cans, 14 oz.


Olive oil – ¼ cup
Garlic – 3 cloves diced
Ginger, ground – 4 tspn
Cumin, ground 2 tspn
Cayenne pepper – ¼ tspn +
Kosher salt
Black pepper – fresh ground


Use a large deep pan at medium heat. Star the vegetables with the onion, carrots, green beans, and turnip in olive oil.
When the onion becomes translucent add the zucchini and stir.
Add the garlic and ginger and keep stirring so the garlic doesn’t burn.
Cook for a couple of minutes, covered.
Add about ½ can of chicken broth with some salt and black pepper.
Add the tomatoes, garbanzos and green pepper.
Stir and cover

Add the cumin and cayenne and mix in well.

Add the rest of the chicken broth and bring to a boil. Add in the couscous, stir and turn off the heat. Let everything cook together covered for about 5 minutes and serve in bowls.

AT THE BEACH WEDNESDAY - PITA & LAMB

Just when things are warming up again the snow birds are starting to fly north. That is pretty brave, or maybe they are trying to save on extra rent. Tuesday was brilliant sun and blue and though there was a chilly north wind, it just made the ocean feel like summertime. Today, Wednesday, it is a mixed bag of clouds and clear spots, and the temp is starting to climb again. The turqoise ocean is clean and ready for all swimmers.

Here is a quick and refreshing meal for anytime, lunch or dinner.


PITA BREAD STUFFED WITH LAMB

Lamb – roasted to medium and chopped small
Pita bread – full size
Onion – medium - chopped
Green pepper – seeded and chopped
Tomato – diced
Cucumber – ½ - peeled & diced
Ranch dressing
Kosher salt
Black pepper - fresh ground
Olive oil
Chili Stuff Chili Mix – 1 tspn

Put the chopped onion and green pepper into a large pan with olive oil heated to medium. When the vegetables get shiny toss in the lamb. Stir and salt and pepper
To taste and then the chili powder. Cover and cook at low temp.

In a separate bowl combine the tomato, cucumber and ranch dressing.

Slice off the ends of the pita bread so you get a nice pocket. Then heat the breads so they are still soft.

Open the bread pocket and spoon in a layer of tomato – cumber mix, then spoon in plenty of the lamb-onion –green pepper mix. Top with another layer of tomato cucumber, and serve.

EASTER SUNDAY - EGG PLANT RIGATONI

Getting wet at the beach is one thing but when it happens at sunrise services it is a bit much. At least the rains of yesterday and last night seem to have passed by. The sun should be out in all its brillance on Monday. Not many on the sand today but a lot of strollers along the Broadwalk.

Here is a real simple, delicious and light meal that will keep you trim for beach actiities.

EGGPANT – TOMATO – BLACK OLIVES with RIGATONI

A great vegetable pasta dinner
Very easy, about 20 minutes – just prep ahead of time

Eggplant – 1 medium – ½” dice – 2 cups
Onion – 1 large – chopped
2 carrots – chopped
Black olives – ½ cup , chopped
Tomatoes – 14 oz. can – diced
Rigatoni – 1 lb. #24

Coriander – ground 1 tsp.
Red chili flakes – 1 tsp
Basil – dry 1 TBL
Parmigiano cheese - freshly grated – ½ cup
Sharp Cheddar – freshly grated – ½ cup
Chili Stuff Chili Mix – 1 tsp
Losher salt
Black pepper – freshly ground


Use a large deep pan , heated to medium. Sautee onion& Carrots in olive oil until onion gets translucent and the carrots begin to soften. Add a few pinches on salt and some black pepper.

Add in the eggplant and a few more glugs of olive oil. Eggplant really likes the oil. Stir around until the eggplant gets golden
Add the coriander, red pepper flakes, chili mix, salt & black pepper.
Mix and cover.

Cook rigatoni in a large pot of boiling water for about 10 minutes. Make sure the pot has enough water that the temp will not drop when you add the pasta.

Add the tomatoes and olive to the eggplant.
Add the basil and stir. If you use fresh basil use a big handful. Chop this and add it just a minute before serving.

Drain the rigatoni and spoon about a dozen into a bowl.
Then cover it with a good helping of eggplant.
Top with a generous covering of the cheese mixture.
Serve with fresh crusty bread and a good red wine.

AT THE BEACH -WEDNESDAY with a steak sandwich

The sun is back and warm winds are now blowing from the south. The water looks bumpy but inside the reef it is fine for swimming. Unbrellas are taking a beating today, but they are a bother to carry anyway. Even though it is warm this feels like a good day for a steak sandwich and possibly a chilled ale to go with it.

Here is a sure fire recipe.

STEAK SANDWICH


Skirt Steak – 1 lb.
French bread – 1 baguette, sliced in half lengthwise
Gorgonzola cheese – 2 oz. – crumbled
Sharp cheddar – 2 oz. chopped into small cubes
Cream cheese – 2 oz.
Sour cream – 2 oz.
Escarole – a few tender leaves
Kosher salt
Black pepper – freshly cracked

Marinade

Balsamic Vinegar 1/8 cup
Japanese soy sauce – 1/8 cup
Worcestershire sauce – 1/8 cup
Seeded mustard – 1 TBL


Whisk the marinade ingredients together in a glass or ceramic bowl. Place the
Steak in so it gets covered and refrigerate for at least an hour or longer.

Heat the barbeque or a grill pan to medium. Cook the steak for about 5 or 6 minutes on each side for medium rare. Remove from heat and let stand for about 10 minutes before slicing across the grain in thin slices.
Combine the cheeses with the sour cream in a bowl to make a thick spread. Season with salt and pepper. Remove the bread from the center of eacj half of bagette and spread the cheese mix across both pieces. Lay the escarole on one side and the steak slices on top. Place the other half baguette on top and slice crosswise into equal sections of about 2 inches wide.

AT THE BEACH WITH A HOLLYWOOD BEACH DIET

Monday and today the winds have turned around and are coming from the north. This caused the county to fly the red and purple flags, They say there are rip tides but inside the reef the water is fine. It is bumpy and you get a fast easy ride south, very easy swimming. Even though it is warm, about 80 degrees, there is not much reason to sit around the beach, because the clouds block the real good sun.

Here is a great Hollywood Beach salad to keep you in shape and looking good when the sun returns.


Hollywood Beach Greek Salad with Chicken

Romaine – chopped to bite sized pieces – 2 handfuls
Green Bell Pepper, small – chopped
Cucumber, ½ peeled and chopped
Sweet Onion, ½ - chopped
Cherry Tomatoes – sliced in half – 1 cup
Kalamata olives- seeded and chopped – ½ cup
Feta Cheese – 4 oz. diced
Garbanzo beans – 7 oz.
Chicken, freshly roasted, 8 oz, shredded and chopped
Parsley, flat leaf a handful – chopped
Oregano fresh leaves – chopped 2 TBL

Garlic – 2 cloves – minced
Lemon juice 1 squeezed
Olive oil – 2 TBL
Kosher salt
Black pepper freshly ground

Combine all the ingredients in a large bowl with the chicken pieces.

Whisk together the olive oil, lemon juice & garlic. Drizzle over salad and toss easily to cover everything. Salt and pepper to taste. Serve with fresh crusty bread.

SUNDAY SUN - DAY-ESCAROLE SALAD CHILLED

Just tie your bike to a cocopalm and dive in the water. The flags were yellow and purple, but the ocean is beautiful and clean. Finally the temp thankfully reached 90 degrees again. Sunday, as usual, brought the Broadwalk walkers. As they admire the beach trim they probably think of a lighter diet so they can join in the fun on the sand.

Here is a great body trimming salad that is cooked and then chilled for refreshing flavor and big energy.


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 and break apart as they brown.

Add diced garlic and stir while it cooks for a couple of minutes. Don’t let it burn.
Add the cannelloni beans, drained. 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 even better chilled.
When serving chilled keep a couple of lemon wedges handy.

HOT IRISH WEEKEND WITH CORNED BEEF

This morning the beach is still empty and the ocean flags are green. No wind today so the Hollywood Broadwalk will get pretty crowded. Lucky for I-Pods everyone can enjoy their own personal sounds.

Best idea for parking is to walk or come by bicycle. The swimming conditions are perfect. and after excercise, the Ocean Alley will be serving cold pints to get the hearty souls ready for St Patty's Day. Today the temp is finally supposed to reach the mid 80's, yahoo!

Here is a an easy Corned Beef recipe that you can make ahead of Monday to share with friends.

CORNED BEEF & CABBAGE

Corned beef - 3 to 5 lb
Carrots 3 – peeled and halved
Onions 3 medium – quartered.
Cabbage – about 1 to 2 pounds –cored & cut into 6 wedges
Cilantro/parsley – 2 TBL
Pepper, whole – 10
Garlic - 3 cloves, halved


Place corned beef into a deep pot. Cover with cold water. Add the pepper and garlic.
Cover pot and bring to a boil, then simmer 2 ½ or 3 hours, until it becomes fork tender.
For the last ½ hour, add in around the beef your our carrots and onions and cabbage. and seasoning.

Serve with tiny sautéed (in olive oil) new potatoes.

AT THE BEACH - HOT FRIDAY - Duck salad

This has been a busy week in Hollywood, Florida as Hollwood California came to visit with their cameras & lights. The shot a scene with Owen Wilson in front of Nick's on the Broadwalk.

Thursday and today are picture perfect. The sky is bright blue. The very light breezes from the west have flattened the sea so the Green Flags are flying and the water is clean and smooth, perfect fopr a long swim. The temp is finally back into the comfortable 80's, hooray, hooray.

In this atmosphere it is hard to beleive there are intense political battles going on and, once again, Florida will be in the middle of it all with the planned mail-in revote. Oh My, Oh my! What to do?

Take some time to enjoy an energy-filled duck salad.

Recipe – SALAD – Duck – Spinach- Walnuts for two

Duck –seasoned - roasted and cold –
Fresh young spinach leaves – about ½ pound .
Green apple and raison dressing – remove from roasted duck
Fresh pear, 1 – chopped irregular 1/3” pieces
Walnuts - 1/2cup broken
Gorgonzola cheese – 1 oz -crumbles

Dressing

Honey - 2 Tblspn
Olive oil – 2 Tblspn
Orange marmalade – 1 Tblspn
Lemon or lime juice – 2 Tblspn
White pepper – 1 tspn


Lay a bed ofSpinach in the bowl,

thenslice off about 1/3 to ½ duck and chop into ½ inch pieces - toss them in
scoop out ½ cup of the apple/raison dressing you have cooked in the duck.

Put on more spinach.

Add 1 fresh pear chopped in ½ inch pieces & add this to the spinach
Walnuts dampened with olive oil – sprinkle on 1 tsp of chili mix and get it in contact with all the nuts. Add the nuts to the salad.

Put the gorgonzola over the salad and divide it into equal portions.

Then drizzle on the dressing.

AT THE BEACH - WEDNESDAY - STUFFED FISH

It is one of those comfortable mid-week days, where the tourist have left most of the beach to the locals. Yesterday and today the yellow flags are flying. They must indicate sunshine because the ocean is calm and cleanand great for a refreshing swim.

So Eliot Spitzer resigned as governor of New York. Too bad, He was tough and did a lot of good for the common investor and citizen. His personal problems were brought about by his hubris. Maybe the real question should be, "Who dropped the dime"? Now the Grassos of the world are free to pillage and who will have the guts to call halt to their actions. Now the greedy guys get to stuff their pockets with impunity, but at least you can stuff a fish.

Recipe - Stuffed fish

Stuffing (quick and simple)

Green onion – 3 chopped
Cubanella pepper ½ chopped
Celery - 2 stalks chopped
Garlic - 2 cloves - smashed and chopped
Black pepper – 1 tsp fresh ground
Basil - dry – 1 tsp
Mint leaves fresh – handful
Chili Stuff Mumbo Gumbo mix – 1 tspn.
Olive oil – 1 Tbl
Lime juice. - 1 lime

Mix all these ingredients together and store in the refer, and the flavors will build.
Wait to add the lime juice until just before you stuff the fish .

Heat over to 400 degrees

Place fish in shallow pan coated with olive oil
Bake for 20 minutes

While the fish is cooking with the head on to keep it moist,
Steam some fresh asparagus and drizzle on some olive oil
and squeeze on some lime juice.

AT THE BEACH WEEKEND VOLLEYBALL

The EVT PRO VOLLEYBALL TOURNEY was sponsored by Corona Light Beer and was played on Saturday. The sun was bright and the winds werefrom the south west and warm the ocean was flat smooth and warm, even so because of the wind direction the swim south was a good pull.

On Sunday the Florida Beach Volleyball Tourament was played in front of Ocean Alley. This time the mixed teams were very appealing to the eyes, win or lose. The ocean felt about 10 degrees warmer even though the current came from the north east. It all made for a very comfortable 1/2 mile swim toward Miami.

Now it is Monday with a light overcast but much warmer now thet the light breezes have turned around again and are coming from the southwest. The flags are yellow but that doesn't mean much so swimming will be great.

This is good weather for Salmon Steaks . Here is a quick recipe that will keep you fit for sunny beach days.

Recipe – Salmon – asparagus – mushrooms – red potatoes

Salmon fillets – 4 , ½ pound each
Red potatoes - 1 ½ lbs. Chopped 1 “ pieces
Asparagus – 1 lb.
Mushrooms – 4 oz. - sliced
Garlic - ground
Rosemary - ground
Lime Juice
Vermouth
Bonanza Fish Mix
Olive Oil
Black Pepper

Pour a couple of glugs of olive oil into a shallow baking pan. Place potato chunks
in the pan and sprinkle liberally with ground rosemary and garlic and black pepper.
Cook in a preheated oven at 375 for about 35 minutes. The dry rosemary and garlic work much better than fresh herbs in a roasting situation.

Place the young asparagus in a pan with olive oil at medium heat. Cover & in a couple of minutes the aspargus will turn bright green. Now add the mushrooms. After a minute or so. Squeeze the lime juice on everything and pour in a half cup of vermouth. And cover.

Spead out the Salmon fillets skin side down. Cover liberally with Chili Stuff Bonanza fish mix. let sit for 20 minutes while potatoes cook. Dust the skin with flour and place in a olive oiled pan at medium heat, floured skin-side down. As soon as the edges turn light flour the tops sides and flip over. Put more Bonanza Fish Mix on the crispy skin and cook covered for a couple of minutes.

At the same time place the potato servings on heated plates with the asparagus.
And serve the fish fillets with a wedge of lime.

AT THE BEACH - SUNSHINE FRIDAY

Yesterday, Thursday was not user friendly. The sky was dark, the tide was low at midday so swimming was not easy besides the frequent lightning strikes were usually accompanied by squally showers.

Today, Friday , everything is back in place with the sun shining brightly, the southerly breezes warming it up and a pro volley ball tournament being played right in front of Ocean Alley at the foot of Indiana Street. The tide and water conditions are perfect for swimming.

Here is a quick & tasty shrimp recipe to fill you up and keep you beach-trim at the same time.



SHRIMP WITH VEGETABLE MEDLEY

Shrimp 42/50 count - 1/3 lb.
Lima beans – 1/ cup
Carrots – chopped small – ¼ cup
French cut green beans – ½ cup
Zucchini - chopped irregular – ¼ cup
Cauliflower, florets – chopped – ¼ cup
Mushrooms sliced – 1 handful
Celery 2 stalks – chopped
Olive oil
Vermouth - 1/3 cup
Chili Stuff chili mix – 1 TBL
Clam juice – 4 oz.

Use a large deep skillet heat to medium and add the olive oil. Add the lima beans or soy beans and carrots first and give them a couple of minutes. Add the rest of the vegetables and stir.

Add the shrimp and clam juice. Stir. When the shrimp atart to turn pink add the Chili Stuff Chili Mix and cover for about a minute.

Add the vermouth , stir , and cover for a minute.

AT THE BEACH WEDNESDAY - WARM AND WET -

Kind of a mixed bag today. Rain showers playing hide and seek with the sun. At least the temp is decent at 81 degrees. It still feels like winter even though the gentle breezes are from the south.

Could be warming up here from the Texas primary elections. THE SCENE may be getting interesting if nobody blows it.

This could be a good day to put together swordfish and roasted sweet onions.

SWORDFISH WITH ROASTED SWEET ONIONS

Sweet Onions ( Maui or Vidalia) – small to medium – couple of pounds
Swordfish steaks – ½ pound each – 4
Olive oil
White pepper, ground
Kosher salt
Lemon juice
Balsamic vinegar
Fresh Thyme leaves
Chili Stuff Chili Mix


Boil onion in a large pot for about 2 minutes. Drain and let them cool.
Peel them and trim off the bottoms.

Blend vinegar with a good glug of olive oil. Add a ½ tsp each of Kosher salt & white pepper & a ½ tsp of chili stuff/ Put the onions in a baking dish and roll them around in the sauce. Bake in a preheated oven at 425 for about an hour to get them golden brown.

Make a marinade for the swordfish by whisking together 1/3 cup of olive oil, about 1 oz. of lemon juice, about a TBL of chopped thyme leaves and ½ tsp each of salt & pepper.
Place the steaks in a shallow pan and pour the marinade over them. After about 5 minutes turn the steaks over to let the other side soak for about 5 more minutes’

Use a medium hot grill or a black iron ribbed grill pan. Grill the steaks for about 3 minutes per side.

Serve the steaks on warm plates with a good helping of onions and fresh crusty bread & with chilled dry white wine.





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AT THE BEACH - TUESDAY - SALAD DAY

Tuesday might be a primary election day some places but it is about like Monday here.

The breezes are from the south finally so it is warming up again. The ocean has a pretty good current to go against if you plan on swimming in a southerly direction. There have been Hammerhead sightings out in the deep water but nothing inside the reef. They are probably heading north and looking for some baseball players at Vero Beach. They love that steroid filled meat. Highway 95 is much more dangerous than anything in the sea.

The warmer weather makes a plate of spaghetti & shrimp with arulgala pesto just right.

Recipe – spaghetti –shrimp - arugala pesto

Spaghetti - 3/4 lb.

Arugala pesto: one bunch fresh arugala leaves
Garlic – 3 cloves – smashed
Olive oil - ½ cup
Shrimp – ½ lb. - 41 to 50 count

Parmesano – 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 saute 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 parmesano and a good squeeze of lemon juice.

You can always add some fresh chunks of crusty bread and a dry red wine to this.

AT THE BEACH -WEEKEND SUN - SPRING ASPARAGUS SALAD

Saturday was much warmer for all weekenders, and today Sunday is even better with the temp finally getting back to the low 80's. Last week was tough and made evryone look for their sweaters and coats. It is about time to be able to get around in t-shirts & shorts again. The ocean is cooler than summer but not bad if you dive in and start swimming right away. You just have to remember the 75 degrees is 20 lower than your body temp so it can get to you.

Anyway it is warm enough to think of a light, filling salad that can be served chilled or warm with crusty fresh bread and a nice chilled pinot grigio.

Recipe - Spring asparagus & Cannellini beans

Asparagus ½ pound ( young and tender) cut into 2” pieces
Onion 1/4rounds sliced in half
Garlic 4 cloves – chopped
Mushrooms 1 cup sliced
Cannellini Beans- 20 oz. can
Italian Parsley ½ cup chopped
Lime juice - ½ lime
Clam Juice - 4 oz
Butter 2 tblspns
Olive oil 3 tbls
Basil 1 tsp dry
Chili stuff Chili Mix -1 tsp
Mushroom soup. ½ can
Black pepper

Steam the asparagus for a couple of minutes until tender but still bright green.
Remove from heat rinse with cold water and squeeze on the juice of half lime.

At the same time sauté the sliced onions and garlic in olive oil in a good size pot until them become translucent. Add the mushrooms, butter and the clam juice. As soon as the mushrooms change color and look like they are cooking add the mushroom soup.

Pour in the cannellini beans and season with chili stuff, basil

Add steamed asparagus, stir around. As soon as the asparagus is up to temperature mix in the chopped Italian parsley and fresh ground black pepper.