SUNNY BEACH DAYS - MEDITERRANEAN SEAFOOD

Light winds and blue skies prevail.
The tide is high at mid day so swimming is perfect. After a full day at the seaside here is an easy seafood stew to give you energy for the weekend.


Mediterranean Seafood Stew

A delicious medley of fish fillets and shellfish in a vegetable stew.
A lot of ingredients and very easy to prepare

Ingredients

Fresh Clams – 8
Fresh Mussels – 8
Shrimp – peeled – 1pound
Tuna fillet – ¾” thick
Salmon filet – ½ “ thick
Halibut fillet – ½” thick

Idaho potato – cut into ½” pieces
Fresh corn on cob – sliced off in 2 “ pieces
Shallots – chopped – ½ cup
Celery – chopped – 1 cup
Fennel bulb – chopped – 1 cup
Tomatoes 1 28 oz. can – diced
White wine – 1 ½ cup
Clam juice – 3 cups
Tomato paste – 2 oz or 3 oz

Chili Stuff Mumbo Gumbo Mix – 2 tsp
Rosemary, ground – 1 tsp
Bay, ground - 1 tsp
Fennel, ground – 1 TBL

The ground herbs are more potent and hold up better under cooking, They become part of the stew and don’t need to be removed like a bouquet.

Prep everything ahead and the cooking is simple.
Use a big deep pot ( 2 gallon at least) at medium heat.
Pour in some olive oil and start with the shallots, fennel & celery. They should get shiny and soften in about 5 minutes.
Add the Tomatoes, white wine, clam juice and tomatoe paste and blend. Now add the Mumbo Gumbo and other seasonings.
Add the potatoes and after about 10 minute add the corn

Now put the clams into this vegetable base.
As soon as they open up remove them to a side bowl,
Repeat this step with the mussels.

While these are cooking you can slice your fish fillets into 1 ½ “ pieces.

As soon as the mussels are out of the stew, put in all your fish and cook for about 5 minutes.
Return shell fish to pot and add the shrimp and cook until the shrimp start to turn pink (about 2 minutes),

Turn down the heat and ladle it out into bowls.

At the Beach with Mojitos and Turkey Wraps

A little high cloud cover today but the ocean is flat the temp is up and the breeze is down. Plenty of time to try couple these summer favorites and bring the sun out for you.

MOJITO cocktail recipe

Ingredients for one glass


Light Rum - 1 1/2 oz
Fine granulated sugar - 2 tsp
Lime Juice – fresh squeezed - 3 tsp
Mint sprigs – fresh – 3
Club Soda

Use a tall glass.
Crush part of the mint (a couple of sprigs) with a muddle to coat the inside.
Add the granulated sugar and lime juice and stir until mixed.
Add small cubed ice and fill glass about ½ full.
Add the Rum, and stir.
Top off with chilled soda.
Add a slice of lime and the last mint sprig.

TURKEY WRAP WITH CHEESE AND APPLE

QUICK & TASTY


Smoked Turkey breast – 12 oz., thinly sliced
Tortillas, flour, soft about 8 inches across
Granny –Smith apple, cored and thin sliced
Brie cheese – ¼ lb.
Watercress leaves, fresh big handful

Spread about 1 oz. of Brie across each tortilla. Lay on equal amount of turkey apple & watercress leaves. Roll up tightly.

These can be done ahead of time, then wrapped tightly in plastic wrap and kept in the refrigerator.

MEMORIAL DAY - SOUTH BEACH CHILI

Breezes have changed direction and are now coming off the ocean from the North East.

Our normal summer humidity is low now, so everyone can make the most of it for this Memorial Day . If you are planning to have friends over, here is an easy way to serve them all with a tasty treat.

LYNN’S SOUTH BEACH CHILI

Submitted by Lynn Stern of Miami Beach, FL

1 ½ lbs – brisket – chopped to ½ "

1 lb – mild turkey Italian sausage – sliced to match brisket pieces

6 oz – beef broth

2 - green bell peppers – diced

1 – 10oz. package of frozen corn – defrosted

3 – garlic cloves – diced.

3 – 15 oz. cans – Red kidney beans

2 – 29 oz. Cans – Diced tomatoes

Chili Stuff Chili Mix – 2 big TBL http://www.chilistuff.com/

Olive oil

Marsala wine

Heat a large deep pan to medium,Brown the chopped brisket & sausage in olive oil. Season as if it is the only thing you making.

Lower heat add the diced garlic,after a minute, add the beef broth, cover and cook for about at least an hour or so at slow heat, so the brisket begins to fall apart. Stir occasionally.

When the meat is very tender,add some Marsala wine to deglaze the pan

After the meat has been cooking for at least another ½ hour, use a large pot with a lid and heat to low medium.

Pour some olive oil in the pot and add the tomatoesand beans.

Add bell peppers and fresh frozen corn

Add the Chili Stuff Chili Mix.

When these vegetables start to simmerPour in all the meat mixture along with the pan juices. Stir, cover and cook slow for a half hour.

AT THE BEACH SUNNY SUNDAY - CLAM CHOWDER

The rain came down last night in tubs and buckets and this left us with a super clean beach today. The ocean and sky are crystal clear.

The sand and Hollywood Broadwalk are washed clean & fresh. There is hardly any breeze today so people will be lathering on the SPF lotions.

If you arrive early there should be plenty of parking because higjh gas prices seem to be cutting into the usual traffic.

Later, here is a great soup recipe to try. It is both filling and rich and perfect alone or with a sandwich or salad.

CLAM CHOWDER – NEW ENGLAND STYLE


Chopped clams – 2, 6oz. cans, include juice.
Onion – 1 medium – diced
Red potato – 1 medium – diced.
Celery – 3 stalks - chopped small
Bacon - 4 strips - chopped small

Olive oil
Butter - 1 ½ TBL
Cream – 8 0z.
Milk – 8 oz.

Paprika, ground – 1 tsp
Parsley – dry flakes – 2 tsp
Sage – ground – 1 tsp
Kosher salt
Black pepper – fresh ground.

Use a deep pan at medium heat and put in a couple of glugs of olive oil.
Add the onion & potato. And stir. As this starts to cook. Add the semi cooked bacon. and stir. now add the celery and clams with juice. Turn down the heat. Add the butter, cream and milk, stir and add seasonings.

Now cover and slow cook for at least a ½ hour. Stir occasionally.

AT THE BEACH MEMORIAL WEEKEND -BAY SCALLOPS

The first of a 3 day weekend & the Green flags are flying. The midday tide is perfect, and with the clear skies and warm weather, parking spaces will fill early at Hollywood Beach . There is always plenty of room for bikes. Here is a seaside treat that can easily satisfy any number of visitors and you won't have to spend much time in the kitchen.

Bay Scallops with Bowtie Pasta (Farfalle) and fresh green beans

Bay Scallops - ½ lb. 100/150 count

Bowtie pasta – ½ lb. ( bowties hold onto a lot of sauce)
Fresh green beans – big handful, trimmed and slant cut into 2 pieces.

Lobster Sauce base - 1 tsp

Vermouth – ½ cupWhite wine – ½ cup

Parsley, dry flakes - 2 TBL

Butter – ¼ lbFlour - 2 TBL

Soy milk – ½ cup

Melt the butter in a 2 qt. sauce pan at low temp. whisk in the flour, stirring constantly.

As it thickens add the vermouth, lobster sauce, and soy milk.

Add the parsley and cook at a very low temp, covered and stir occasionally so nothing burns.

Cook the pasta in a large pot of boiling water for about 9 minutes or until aldente.

At the same time steam the green beans until they are done but still shiny green.

When the pasta and beans are just about done, poach the bay scallops in a pan of white wine. This is very fast, just until they are translucent but still very tender. This only takes about a minute.

Drain the pasta and fold in the scallops and sauce. Serve in a big shallow bowl with the beans to the side.

AT THE BEACH WARM WATER- CHILLED SALAD

Hollywood Beach is in the vortex of sunshine.

The ocean is turqoise and flat. This is user friendly for even non swimmers. For those who want to stroll the Broadwalk offers a couple of miles of shops and restaurants. If you just want to make something tasty at home here is a great salad that takes no time at all.

Recipe – Salad (chilled): Canellini beans, preciuto, arugula

Canellini beans (Great Northern) 1 15 oz. can(rinsed)

Tomatoes, Roma - 1 can 32 oz.

Preciuto – ½ lb. Sliced thin and chop

Arugula – fresh young 2 big handfuls

Garlic - 3 cloves smashed and chopped

Olive oil

Thyme -1 tsp

Sage - 1 tsp

Kosher salt

Black pepper - fresh ground

Olive oil in deep pan .sauté chopped garlic at moderate temp. – just heat, don’t cook.

Add herbs, stir.

Add tomatoes.

Mix around.

Add cannellini beans (rinsed) salt and black pepper.

At the same time, put the arugula into a good sized bowl.Add the preciuto into the beans and tomatoes. Mix everything together. Then pour over arugala. The heat from the bean tomato mix will wilt the arugula. Now chill everything in refer.

Serve immediately with a fresh crusty bread.

AT THE BEACH - SALAD DAYS OF SUMMER

The tide and temperature are both up and at Hollywood Beach the green flags are out and the sun is bright. The world's longest lap pool is ready for all swimmers and there is plenty of access because the beach is almost empty.

We now have about 20,00 acres of fire burning up north in the everglades. You don't have to risk the heat and smoke to get the feeling of what is going on if you get a copy of Fire in Montana. Check out this link for an easy read about real heroes.
1949 in Montana and the world was good.
Only 40,000 words, so it is easy on the beach or in the heartland.
This is a true story for the entire family.

http://www.amazon.com/Fire-Montana-greg-martin/dp/0595388159/ref=sr_1_1/105-9566883-3974829?ie=UTF8&s=books&qid=1192816605&sr=8-1

Here is an excellent salad to fill you and trim you at the same time.

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

WARM AT THE BEACH - DUCK SALAD COOL

A calm sea and a warm (90 degree) day. This is the Hollywood Beach everyone loves. It's just after winter and just before the wet season, This is the perfect place to be, and when you get hungry here is a tasty, filling and easy 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 - 1/2 cup broken

Gorgonzola cheese – 1 oz -crumbles

Chili Stuff Chili Mix - 1 tsp

Dressing:

Honey - 2 TBL

Olive oil – 2 TBL

Orange marmalade – 1 TBL

Lemon or lime juice – 2 TBL

White pepper – 1 tspn

Put the spinach in the bowl. Then slice off about 1/3 to ½ duck and chop into ½ inch pieces . Toss them into the bowl

Scoopout ½ cup of the apple/raison dressing you have cooked in the duck.

Put on a layer of spinach.

Add 1 fresh pear chopped in ½ inch pieces & add this to the spinach.

Now the 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 THURSDAY WITH TAHITIAN FISH

Thursday and all is well in Hollywood Beach. The Yellow flags are hanging limp from the lifeguard towers, so that means lots of sun. There are very light breezes from the east and the ocean is clean.

The winter crowds have headed back north so now it is time to trim the Coconut palms ahead of storm season and with all the extra fresh coconuts you can makle a Tahitian favorite with fresh fish. This is great because you can enjoy the fish cooked without any heat.


Recipe – Poisson Crue

Fresh Coconut milk –about ½ to ¾ cup
Limes 5/6
Carrot –grated green pepper & celery diced
Chili Stuff Chili Mix
¾ lb/ firm fish or ¾ lb 41/60 count fresh shrimp peeled

Cut up fish into ¾” pieces and place in a shallow bowl.Add juice of 5 or 6 limes, enough to sink the fish.
Then let the limes cook the fish for 15 to 20 minutes. Add the carrot, onion & green pepper or celery.
Add the coconut milk and 1 TBL of chili mix, Stir and let cook for another 15 minutes.
This can be done in the refrigerator because you want to serve it chilled.

TUESDAY WARM - ELVIS SANDWICH COOL

We have beautiful days and flat water in Hollywood.
The temp is in the glorius 90's, and the beach is still almost empty.
There are very light northly breezes and the green flags let everyone
know how friendly the turqoise sea is.

A simple sandwich from the King, and it was good to be king.

Recipe – Elvis Sandwich

White sandwich bread
Peanut Butter -
smooth Banana julienned
Bacon - cooked

Spread peanut butter on both pieces of bread.
Julienne banana into ¼ inch slices, lay these onto on piece of the bread, peanut butter up.
Place a layer of bacon over the top of bananas.
Put other piece of bread on top peanut butter side done.
Toast in a preheated oven at 275 degrees
That's all there is to it.

SUNDAY MOM AT BEACH - WITH CHICKPEAS

It is Mom's Day and the green flags are flying.
The ocean is clean and flat and the tide will be high when the Sunday crowds arrive. The temp
should be in the 90's finally so here is a super easy dish that will not take anytime and keep the kitchen cool and the waistline slim. Some people call it a salad and others an appetizer and everyone says its delicious.

Chickpea and Olive Appetizer/Salad
Serves 4 to 6.


1 10 oz. can Chickpeas ( Garbonzo Beans) - drained
1/2 cup black olives, chopped
1/4 cup scallions, finely chopped
2 tablespoons finely chopped fresh coriander leaves (cilantro)
1 clove garlic, crushed salt( Kosher) to taste
1/2 teaspoon paprika
1/8 teaspoon Chili Stuff chili powder
1 tablespoon olive oil
2 tablespoons lemon juice


Mash the chickpeas in a bowl or pulse them in a blender and then spoon the paste into a bowl.
Add the remaining ingredients and mix thoroughly. Serve immediately.That is all there is to it.
You can serve it along with chunks of fresh crusty bread or crackers.

SATURDAY - PERFECT IN HOLLYWOOD

It is lunch time and the ocean tide is in, the water is flat and the breezes are gentle. This makes for a full day on the sand and after around 5 pm til 9 pm the new dogs-off-leash beach park is open between Pershing and Custer streets. very well run by the city of Hollywood and all who take their pooches there are delighted.

Here is a light and filling dinner for spring time or anytime.


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.

SUNDAY AT THE BEACH - TUNA STEAKS

The weekend means a bicycle to the beach. The forecast called for thunder storms, wrong. At mid day the ocean tide is ebbing so there is another 3 hours till it turns around. Hollywood Beach is easy for swimmers and even waders. It is finally summertime weather and warm with big blue skies.

A sure fire recipe for energy filled Tuna steaks. No need to spend a lot of time over a stove on a day like this.

Tune Steaks with caper, tomato sauce

Tuna Steaks – 2 about ½ pound each
Olive oil
Onion – medium.- split in 2 and make thin slices
Tomatoes – crushed in sauce – 1 can, 14 oz.
Dry red wine – 4 oz.
Balsamic vinegar – 3 TBL
Capers – 1 TBL
Chili Stuff Chili Mix – 1 tsp
Kosher salt
Fresh ground black pepper


Sautee the onion in a large pan with olive oil at medium heat. Keep stirring until they get shiny. Clear a space in the pan.

Now add the tuna steaks after adding salt and pepper to each side. Cook for a total of about 4 minutes, turning once

Stir in the tomatoes, wine, vinegar and capers and chili mix
Reduce heat and cook for about 15 minutes.
Serve on plates with sauce spooned over, with a
good crusty bread and a nice crisp wine