SUMMER AT THE BECH - CHOPPED SALAD

Regular summer days with easterly breezes and in the afternoon a few showers. The ocean is 85, just like the air, and very friendly. After a day in the sun, here is a tasty and quick salad to keep you trim.

CHOPPED SALAD WITH TUNA

Romaine – chop small, 3 cups
Baby spinach leaves - chop small, 3 cups
Celery stalks 2 or 3 - chop small
Cucumber, peeled and chopped
Asparagus, 7 spears – blanch and chop
Onion, medium, sweet – diced
Tuna, Albacore solid, in water – 4 oz.

Dressing of lemon, ginger, olive oil and vinegar
Kosher salt and fresh ground black pepper to taste

Blanch the asparagus spears and plunge into ice water to stop cooking. Then chop into about ¾” pieces. Chop all the other vegetable ingredients and toss together in a large bowl,.

Drain tuna and break apart, then blend into salad. Add the lemon ginger dressing and
Stir into salad easily.

Serve with crusty bread and a chilled dry white wine.

BEACH HOLIDAYS - CUBAN SANDWICHES & SANGRIA

Don't need to waste gas when the beach is so close. A great place to spend the holidays in the middle of summer. The flags say rip currents possible but they are small, easy to spot and stay away from. The breezes are from the east off the water and keep the temperature comfortable.

Here is a great tropical combination you can take with you to the beach or just enjoy at home with friends.

CUBAN SANDWICH

Roast pork – thin sliced. 3 oz.
Ham – thin sliced, 3 oz
Swiss cheese, thin sliced, ¼ pound
Deli mustard
Butter
Kosher Dill Pickles, thin sliced (sandwich style)
Cuban bread – 1 small loaf. (Italian or French can be substituted)


Slice the bread lengthwise. It should be about 10 inches in length.
Spread both halves with butter and mustard.
On one piece make layers with the pork, ham, and cheese, and a layer of pickles
Cover with the other half piece of bread.. Wrap the sandwich in foil or parchment paper.

Method without a sandwich press - but use a press if you have one

Without a sandwich press, use an oven heated to 400 degrees. Place the sandwich into a large warmed cast iron skillet. Nest another large cast iron skillet on top and place the whole thing into the pre heated oven. Bake for about 15 minutes. The bread should be crispy and the cheese melted.

As soon as you remove the sandwich slice it on the diagonal and serve while hot;
or wrap the sandwich in foil and take to the beach with some chilled sangria.

SANGRIA

One 750 ml bottle of dry red wine

lemon ½ - cut into ¼" slices

orange ½ - cut into ¼" slices

large apple ½, cut in half lengthwise, remove core then cut into thin slices

fine granulated sugar ¼ cup

2 oz – brandy or cognac

1 qt. – soda water , chilled

Ice cubes

Use a large pitcher
Combine the lemon, orange, apple and ¼-cup sugar.

Pour in the wine and brandy and stir with a long-handled spoon until well mixed.

Refrigerate for a couple of hours or until completely chilled.

Just before serving, pour in chilled club soda to taste, adding up to 24 ounces of the soda.

Stir again, and serve right away in chilled glasses

SUNNY MONDAY - BUKHARI CHICKEN

Typical summer day. Perfect for biking, jogging, swimming or walking. Sun in the before-noon hours and clouds building in the west and north towards Ft Lauderdale in the afternoon. The south east breezes will keep any rains away from Hollywood and keep the temperature in a very comfortable mid 80 range.

Here is a great easy cooking chicken dish that is very popular in the Mediterranean countries.

Bukhari Chicken
About 4 servings

1 chicken, cut in serving pieces
1 teaspoon kosher salt
1 1/2 cups chicken bouillon
1/4 cup butter
1TBL soy sauce
1/2 tsp ground ginger
1 cup celery, diced (about 3 stocks)
1 medium onion, sliced
1 green pepper, cut in thin strips
¼ pound sliced mushrooms
2 TBL cornstarch
1 cup shredded cabbage

SPRINKLE chicken inside and out with salt.
BROWN pieces in melted butter in skillet brown on all sides.
ADD bouillon, soy sauce, ginger and celery. Cover. Simmer for about 25 minutes.
ADD onion, green pepper and mushrooms with liquid. Cover. Simmer for 10 minutes.
ADD blended cornstarch with water. Cook, stirring, until thickened.
ADD cabbage. Cover. Cook for 3 minutes.

Summertime Summertime - Chickpea salad

The shoreline is empty and the tide is just right.

The water is warm and flat. The swell very light from the south. A fine day to enjoy life and wip up a simple mediterranaean garbanzo bean salad.

Chickpea and Olive Appetizer
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

Kosher salt to taste

1/2 teaspoon paprika

1/8 teaspoon 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

FIRST DAY OF SUMMER - RED WINE SAUCE

WOW, The first day of Summer and it is perfect out. The turqoise ocean is flat and warm. The breezes are very light. A fun day of sun and excercise. And the barbeques are already firing up. Just remember that the most important ingredient in cooking anything is TIMING. Without it, all is lost. With it, anything that tastes good by itself then mixed with something else that tastes good by itself, will taste good together. That's it. Simple

Recipe -Red Wine Steak Sauce

Butter 2 ½ TBL

Onion - 1 medium - sliced and chopped

Garlic 3 cloves – chopped

Oregano 1 TBL dry

Tomato paste . 2 TBL

Pinot Noir – 2 cups

Chili Stuff Chili Mix- 1 tspn

White pepper, ground

Kosher Salt

Heat a 2 quart sauce pan to medium.Saute’ onion in the butter.

Add the garlic and salt & oregano – stir

Mix in the tomato paste Add the pinot noir and stir well.

Reduce heat and let the wine reduce by half.

Strain the sauce and add the white pepper , to taste, and Chili Stuff Chili Mix

keep the sauce warm and drizzle on steaks when they are cooked.

SOUTHERN SHOWERS - and BAYOU JAMBALAYA

Gray skies and southern showers have kept the temperature down to about 76 and the beaches
empty. the water is still in the mid 80's while very gentle waves come in on a mid day high tide, so even if the sun is hidden the beach is fun.

If you still want to stay inside, here is a great summertime southern delight. It almost cooks itself.

BAYOU JAMBALAYA


Chicken – about a pound, cut into ½ inch pieces
Cajun Sausage – about ½ pound, cut into ½ inch pieceS
Onion – 2 cups, chopped
Celery - 2/3 stocks, chopped
Bell peppers, red and green, chopped
Chili Stuff – Bayou Jambalaya Mix
Jalapeno pepper - diced small – 1 tblspn.
Rice, 2 cups
Chicken stock, 1 quart

Heat a big deep skillet that holds about a gallon to medium, and add olive oil, a couple of big glugs. Start with the onion and celery,
when they start to turn color add a good cup of chopped green and red pepper. Stir as these are cooking until they become bright and begin to darken, about 5 minutes.
Add the Cajun sausage. Keep stirring while it browns so nothing sticks.
Add some stock to loosen everything, about a half cup.
Reduce the heat and stir the bottom of the pan to loosen anything sticking.
Push everything to the side and add the chicken pieces and keep them moving so they brown all over.
Add about a good soup spoon of Bayou Jambalaya Mix.

OCCASIONAL DRIZZLES - CAJUN GUMBO

The sand may get a little damp today
but it keeps it cool for your feet.
The seas are calm and the water
temp is about 85 degrees, just like
the air. Here is a great combo for
mixed weather and especially
if your are having friends stop by.
It almost cooks itself.

CAJUN GUMBO

Here is a fool proof easy recipe that has all the real flavor of Buck Town, where the fishing fleet ties up on Lake Pontchartrain in New Orleans.

DON’T BURN THE ROUX!

That’s the most important part of the entire recipe. Some authorities say to make your roux by cooking it slow and low. Some say use high heat and keep stirring. Whatever method is your choice, just remember, Don’t burn your roux (even a hint). It will ruin the entire Gumbo, no matter what seasonings you use.

1 lb. Boneless chicken, ½” pieces
1 lb. Cajun sausage, ½” pieces
olive oilbig onion - chopped
2/3 stocks of celery - chopped
2 bell peppers - chopped
chicken stock – 6 cups
2 jalapeno peppers - chopped
¾ lb. of okra cut into ¼ inch rounds.
Chili Stuff Mumbo Gumbo Mix, a full tbl spn.

While the roux is cooking and getting to rich caramel color, keep stirring it.
Now put some olive oil in big skillet at medium heat and brown the chicken pieces on all sides. Set them off to the side and pour off some of the chicken drippings into a heated pot.
Add the onion and bell peppers, celery and sausage and stir and cook for a couple of minutes, until the sausage browns all over. Add the chicken and a cup of chicken broth, cover and cook for about ten minutes, but lift the lid and stir the bottom of the pot every couple minutes so nothing sticks.
Now mix in the jalapeno peppers and a little more chicken Stock. Lower the heat, then add the roux and Mumbo Gumbo Mix, keep stirring a couple of minutes. Add in all the okra and the rest of the chicken stock. Blend everything together and cook for about 15 minutes at low heat.

AT THE BEACH TUESDAY - STEAK WITH MUSHROOM OMELET

Green flags are flying and clouds are building. We may get rain in a couple days but it is full summertime now. The light breezes have moved around to the south west and that whatever is approaching is coming up from Cuba, so It will stay warm regardless.

Here is a quick dinner whether you stay in or head out for the beach. It only takes minutes.

Tenderloin steak, egg and mushroom omelet – avocado

Tenderloin steak – 2 @ 4 to 6 oz. each
Eggs, 6 medium – mixed together
Baby Bella mushrooms, sliced – 4 oz.
Hass Avocado – 1 – halved and sliced
Olive oil – 3 TBL
Butter – 2 TBL
Kosher salt
Black pepper – fresh ground


Use 3 large pans. Place steaks into a heated grill pan at medium hot.. Season to taste.
Grill on each side for about 3 minutes. Turn them 90 degrees after a couple of minutes
Once on each side for proper grill marks.

I another large pan at medium, add a single layer of mushrooms to some heated olive oil. Cook while stirring until they start to turn color.

In a large omelet pan at medium heat equal mounts of olive oil and butter. Pour in the mixed eggs. As the bottom starts to cook add the mushrooms. When the eggs are just about cooked sprinkle on a little kosher salt and fold over in half. Now cut in two and serve with the steak.

Cut the avocado in two and remove the seed. Slice or spoon out pieces of each half onto the omelet servings.

FATHERS DAY AT THE BEACH - GREEK SALAD

the weekend makes parking a little tight,
but the ocean is fine at above 80 degrees and the light breezes are from the east, there are yellow flags flyiing that give a caution to fathers and everyone else who dives inand after a day or excercise here is a quick salad to replenish with.
It only takes about 10 minutes to prep.


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.

WEEKEND SUNSHINE - SOCKEYE SALMON

Bright skies, Easterly breezes, warm water all

make Hollywood beach a place to be if you want to swim or just be a weekend warrior along the Broadwalk. The red flags indicate choppy wave conditions that are more fun than dangerous. After roasting in the sun all day here is an easy salmon roast to energize yourself.

Salmon – asparagus – mushrooms – red potatoes

Sockeye (RED) Salmon fillets – 4 , ½ pound each

Red potatoes - 1 ½ lbs. Chopped - 1 “ pieces

Asparagus – 1 lb. - remove tough dry ends

Mushrooms – 4 oz. - sliced

Garlic - ground

Rosemary - ground

Lime Juice

Vermouth

Chili Stuff - Bonanza Fish Mix

Olive Oil

Black Pepper- fresh ground

Pour a couple of glugs of olive oil into a shallow baking pan. Place potato chunksIn 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 asparagus 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.

Spread 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.

Serve the fish fillets with a wedge of lime.

VERY WARM OCEAN - GRILLED SWORDFISH

Wow! The breezes from the south or the past couple of days have really warmed the ocean.

Now the water is in the mid 80's.

Makes it very comfortable for all swimmers, and at the same time will feed a hurricane should it come this way. The red flags are flying but that just indicate the water is choppy not dangerous.

While the weather is right you might as well fire up the grill for some very tasty Swordfish steaks.

Here are 2 simple recipes that take no time at all.

Grilled Swordfish with Salsa Crudo and green beans

Swordfish Steaks two 8 oz. ¾ to 1” thick

Green beans – a good handful –steamed tender

Romaine - handfull

Arugula -handfull

Watercress - handfull

Radicchio – handfull

Lemon juice

Black pepper, fresh ground

Salsa Crudo de Mazatlań

Rub steaks with olive oil, fresh ground and a little salt. Grill for a couple of minutes on each side. Set aside away from heat.Remove the steamed beans for heat and mix with olive oil and lemon juice.

Add beans to salad mix.

Break swordfish into 2 or 3 inch pieces and add to the mix.

Spoon on the spicy salsa and serve.

SALSA MAZATLAN’- CRUDO

jalapeno peppers 2 – diced small

medium onion 1 – diced

medium tomatoes 2 - diced

limes – 5

Chili Stuff chili mix – 1 tsp. Here is a link: http://www.chilistuff.com/

Mix the diced vegetables together. You should have an even amount of each soIt looks a definite red, white & green. Like the Mexican Flag.

Squeeze in the juice of five limes. The limes will cook everything. Sprinkle on a tspn. of chili mix and stir the bowl.

You can eat this right away but it is better if it sits in the refrigerator for a few hours or over night. Serve it with anything, on scramble eggs with refried beans or in a burrito. The lime gives an amazingly fresh zip to the salsa and it will make hot or cold food taste cool and refreshing even on a 100 degree day.

Put it on a baked potato then spoon some sour cream on top of it, or spoon some salsa onto the top of a bowl of chili.

SOUTHERN BREEZES - WARM DAYS - CHILLED SOUP

The breezes along the shore are out of the south.

Light and warm. The air is is the mid 80's and the ocean is not yet 80 so it would never sustain a storm. It is just a good time to be at the beach, and the light green water is high tide at mid day.

the entire scene should put you in the mood for some chilled island style shrimp soup. Deliciously filling, while not fattening.

SHRIMP SOUP – ISLAND STYLE.

Shrimp ¾ lb. - 41/50 count

uncooked Mushrooms ½ cup ,

dicedCubanella Chili, ½ cup chopped (mild chili)

Onion – 1 medium – diced

Fresh coconut milk - ½ to ¾ cup

Clam broth - 2 cups

Chili Stuff Fish Mix 1 TBL http://www.chilistuff.com/

Lime juice – 1, fresh squeezed

Olive oil

Kosher Salt
Black Pepper, fresh ground

Heat a pot with couple TBL of olive oil to medium then add the diced onions and Cubanella peppers., chopped with seed pod removed. When the onion and pepper get shiny, add the diced mushrooms.

Peel the shrimp. When the mushrooms look cooked add the clam broth and the fresh coconut milk. As soon as these have reached temperature add the shrimp.

The shrimp will cook quickly at a simmering heat. As soon as they change color (to a pink) add a TBL of Fish Mix and the lime juice, and salt & pepper to taste.

Cook for only a couple of minutes and serve with a chunk of fresh crusty French bread.

The soup is delicious after it has been chilled.

MIDWEEK BEACHSIDE - LAMB STEW

Midweek sleepiness has invaded the beach.

Breezes fill in from the east which keep the temperature at a comfortable 85 while inland it may be up to the mid 90's.

Here is a lamb and eggplant dish that almost makes itself and can be prepared in advance of any vistors who may arrive.

LAMB STEW WITH EGGPLANT
Serves 4

Lamb neck or shoulder - 2 lbs. cut into 3/4 “ thick pieces, (or 1 lb lamb, cubed)
Eggplant – medium – peeled and cut into 1” pieces
Onion – chopped – ½ cup
Tomato sauce – 1, 8 oz. can
Olive oil – 3 TBL

Flour - 2 tsp
Oregano, dry -½ tsp
Kosher salt – ½ tsp
Black pepper, fresh ground - ½ tsp
Garlic, 1 clove , minced
Water – 1 cup

Use a large pan at medium heat.
Coat meat with seasoned flour and brown on all sides in hot olive oil.
Remove from heat.
Now add the onions and garlic and fry while stirring until shiny.
Add the tomato sauce and water and seasoning. Add the meat back in and cover and simmer for about 1 ½ hours. Turn the meat every so often.

If there are bones in the meat remove them now, and add the eggplant.
Simmer one hour longer or until everything is tender.
Serve hot with rice and a green salad.

You can add fresh squeezed lemon juice to this just before serving for an extra little zing.

MONDAY HOT BEACH DAY - COOL MAI TAI

The weekend crowds have retturned to work

and on a warm day like this the beach & ocean are quiet and enviting. There is just the very slightest breeze from the north. Summer in south Florida make the water perfect for the day and Mai Tai cocktails just right for the evening.

This is a classic tropical favorite first created in the mid 40's in Tahiti by Vic Bergeren (Trader Vic). Here is an easy recipe.

MAI TAI

Light Jamaican Rum - 1 Jigger

Triple Sec - 1/2 oz.

Creme de Almond - 1/2 oz.

Myer's 151 dark rum- 1 oz.

Pineapple juice

Sweet and sour mix.

Best to start with a 15 oz. bucket glass. Add the light rum creme de almond and triple sec.

Fill the glass about 1/2 full with small cubes ice. Now almost fill with equal amounts of pineapple and sweet & sour. Add top float of Myers. Serve unstirred.

FIRST DAY OF STORM SEASON - FISHERMAN'S FISH & RICE

The first day of storm season and the sky is clear.

As usual the weather is perfect at this time of year unless it is terrible. Time to trim the trees

and put in non perishable foods & water. Good to do it now before there is a rush or long line later.

When all the prep is done you can enjoy the beautiful beach.

Here is a simple fish & rice dinner. You will fill yourself and stay lean at the same time.

FISHERMAN’S FISH WITH RICE

A Middle Eastern favorite called Sayyadieh - (in Lebanese)

2 ¼ lbs. fillet of cod, haddock or other firm white fish.
Long grain rice – 1 lb.
Onions – medium – 3, chopped
Pine nuts – 2 oz.
Olive oil -1 ½ oz
Kosher salt 1 tsp
Cumin, ground – 1 tsp
Water - 12.oz.
Lemon juice from one

Heat a large, deep pan to medium and add the olive oil.
Sautee the onions until brown.
Add the water, salt and cumin and simmer onon until they are almost melted
Add the fish and cook at an easy heat for about 10 minutes.
Remove fish and keep warm.

Put the stock from the fish into another pan and cook the rice until the moisture is gone.

Spoon the rice into a shallow bowl and lay fish pieces on top.
After gently frying pine nuts in a little olive oil, sprinkle them on the fish and then squeeze over the top the lemon juice