DRY BAHAMA BREEZES - South Beach Chili

The breezes from the Bahamas are dry but they have brought some high clouds. They will keep the temperatures down in the high 70's, but the ocean is fine for swimming along Hollywood Beach even though there are red flags flying. It is clean and warm. The beach still remains uncrowded today.


Lynn’s South Beach Chili
Submitted by Lynn Stern of Miami Beach, FL

Makes a big gallon
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 – cored and 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


A lot of ingredients, but very simple.

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 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 ½ hour.Now use a large black iron or stainless steel pot with a lid that will hold a gallon plus, and heat to low medium.
Pour some olive oil in the pot and add the tomatoes and beans.
When they are cooked and tender, pour in the meat and juices.
Add bell peppers and fresh frozen corn
Add the Chili Stuff Chili Mix.
Stir well.

This can always be cooled and reheated.

Southern Showers - Fresh Gazpacho

The southern breezes have come to an end
and left behind a few light, quick showers.
At least it is warm and and the beach is ready for all comers. The tide is up now at midday so the swimming is easy. It is a fine time for some fresh and delicious gazpacho.


Gazpacho - Fresh
lots of ingredients, but very quick & simple

Bell Pepper - ½ chopped
Onion – chopped
Tomatoes 6 - ¼‘d and cored
Cucumber - peeled chopped - goes in last
Olive Oil - 2oz.
White wine vinegar – 1 oz
Tomato Juice - 2 cups
Celery - 3 stocks chopped – goes in last
Chili Stuff chili mix – 2 tsp
San Marzzano Italian tomatoes – 1 can
2 hard boiled eggs grated for garnish

Pepper – onion – cucumber – tomatoes into a blender. Add the olive oil and wine vinegar. Add the chili Stuff chili mix in blender, with two cups of tomatoes juice. As an alternative you can replace the tomatoes and tomato juice with an equal amount of canned peeled tomatoes. Use every thing in the can.
After you blend everything let the gazpacho sit overnight in the refrigerator. Serve chilled and sprinkle the grated boiled eggs on the top.

EAST WIND & SUNSHINE - Avocado Soup, chilled

Dry East winds continue to keep the skies clear and the red flags flying on Hollywood Beach. Now that the tide is up at midday it is good to watch out for rare rip currents. The temp at least is in the mid 80's.

HEALTH HINT

It turns out that having a good positive attitude is also good for your health. Studies indicate that people who are satisfied with their life are 1 1/2 times less likely to have chronic pains. It matters not what age or whether they excercise.

AVOCADO SOUP - Chilled

Avocados – 2
Chicken stock – 2 ½ cups
Black olives – diced – 1 TBL
Tarragon, ground – 1 TBL
Heavy cream – ½ cup
Lime juice – 2 to 3 TBL
Chives, handful, - chopped small

Spoon the meat from 2 ripe avos into a blender and add the chicken stock.
Pulse until it is smooth. Add the tarragon and lime juice and blend at low speed.
Do this again with the addition of heavy cream. Stir in the black olive and chill.
Pour the chilled soup into bowls and sprinkle the chives across the top

EAST WINDS CHURN - Asparagus -Leek Soup Chilled

The eastern winds are blowing things around on the beach and keeping the Red flags flying
The tide is about medium high at midday so weekenders should watch out for rip currents.
The sun is bright today, and even if it feels comfortable on the sand you may want to use a high SPF lotion.

HEALTH/NUTRITION HINT

Recent studies suggest that eating yogurt may be helpful in guarding against bladder cancer.

ASPARAGUS & LEEK SOUP - CHILLED

Asparagus, a big handful, peeled, broken into 2 or 3" pieces
Leek, 1 - white part - sliced thin
Garlic, 10 cloves - smashed a chopped
Lemon zest - 1
Whole milk - 1 cup
Vanilla bean, 1 - split open and scrape
Olive oil
Kosher salt
White pepper - ground
Butter - ¼ lb
Vegetable stock ½ cup

Couple glugs of Olive oil in a pot at medium heat. Cook the asparagus and leek for about 10 minutes.
Stir often and cover to eliminate browning. Bring the temp down and add the garlic with the butter and vegetable stock, stir often. Add the zest and lemon juice and milk. Stir well and refrigerate a few hours at least.

Rip Warnings - Tuna Steaks with Caper sauce

The Red flags are blowing pretty good today.
They warn of rip currents and the winds are straight out of the east. Not much to worry about on Hollywood Beach because the water is warm and shalows at midday. The lowest tide is around 2:30 pm .


RELAX or ACTION HINT

Risk & Reward: Avoid stress. Distinguish smart risks from foolish ones by weighing the outcomes. If the worst case is not devastating and the possible payoffs are substantial, Go for it.

Think of change as opportunity rather than a threat.



Tuna Steaks with Caper Tomato sauce

Tuna steaks – 2 about ½" thick
Olive Oil
Onion, medium – split in two 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
Black pepper, Fresh ground
Sauté the onion in a large pan with olive oil at medium heat. Keep stirring until onion gets shiny. Clear a space in the pan.
Now add the steaks after adding a pinch of salt and pepper to each side. Cook for a total of about 4 minutes, turning once..
Stir in the tomatoes, wine and vinegar and capers and chili mix
Reduce heat and cook for about 15 minutes
Serve on plates with equal amounts of sauce spooned over and with a good crusty bread and nice crisp wine.

EASTERN BREEZES - Shrimp and Broccoli

Breezes from the East have got the red flags flying today with warning of rip currents, but this does really make much sense in Hollywood because the tide is out all day and the water is batbtub shallow. The water is also warm to go along with the clear blue skies and sunshine.

Developers (Greedy destroyers)

These unabashed despoilers continue, by hook or crook, to encroach on the Everglades. Then they always act with great disbelief when snakes or gators show up on the lawns or in the pools of unsuspecting buyers.
For many thousands of years the only creatures tough enough to live in a land of storms & lightning strikes had to have scales and be able to hide in the water. Don’t complain when you move into the homes of these primal creatures.

Sauteed Shrimp and Broccoli Florets

for 2

Broccoli Florets - 1/2 lb.

Shrimp, unpeeled - 35 to 51 count - sautee

Garlic cloves, 6 - sliced

Kosher salt

Black pepper - fresh ground

Dry vermouth - 1/2 cup

Olive oil

Use a large deep pan to sautee the shrimp in a little olive oil. When they are pink remove them to another warm pan. Use the same pan you cooked the shrimp in and cook the broccoli in a little water and the vermouth. Stir it aroun and let it steam for abouth 5 minutes but let is stay bright green. Add the garlic slices and stir these all the time so they don't burn. They only take a couple of minutes. Retuyrn the cooked shrimp and mix everything around and add a couple pinches of salt and pepper. Serve right away.

BRILLIANT SUN - Broccoli, Saute Chicken, Garlic

Hollywood Beach is bathed in sunshine today.

Most of the winter visitors have left. Too bad they miss this perfect weather. It is mid 80's with low humidity, no wind and a flat clean ocean. Green flags invite everyone.

ALARMISTS of "Terror"
Why let alarmists undermine all the principals of our country?
For more than 50 years U.S. Army Intelligence has taught that Torture or the popular sanitized “enhanced interrogation“ methods are useless and should never be considered.
During the Nuremberg War Crimes trials the German excuse of being only a soldier and that “I was only following orders.”, was all a lie. This defense was thrown out as no defense or excuse at all.

BROCCOLI, SAUTEED CHICKEN, CASHEWS & GARLIC

Broccoli florets - 1/2 lb.
Garlic - 6 cloves - sliced
Chicken breast - 2 - cut up and sautéed
Cashews toasted - chopped , 2 oz.
Olive oil
Kosher salt
Black pepper, fresh ground

Sauté the chopped chicken breasts in a large deep pan. When they are golden brown
Add the broccoli florets and a little water & dry vermouth. Let these steam for a couple of minutes, then add in the sliced garlic. Stir while these cook quickly, so they get sweet and golden and don’t burn and turn bitter. Add a couple of pinches of salt and pepper and stir in the cashews.

Serve right away.

BLUE SKIES- GREEN FLAGS - Prime rib - Pearl onions

The clouds and squalls have gone and Hollywood Beach is only blue skies, flat water. A great temperature in the mid 80's with low humidity.

The tide is still low at midday but the green flags hang from the lifeguard towers.

OFF-SHORE DRILLING MYTH
Enjoy the Beach while you can.

Florida State Representatives (Crooks & Scoundrels) are once again proposing laws to relax all rules that restrict off-shore exploration, mining and drilling for oil & gas. They always lie and say they need to do it to ease pressures on our fuel supplies.
All the while they lie this lie they know full well that all the oil and gas they might retrieve, every barrel or pound is sold on the world market . Fact: If they were to produce millions of gallons per day, not one pint would be allowed to be used for domestic consumption. These are the greediest of bandits who are only thinking of themselves and doing their dirtiest efforts to increase our Carbon footprint.

Prime Rib & Pearl Onions

Prime Rib -, with ribs - 4 lb
Small white onions - one dozen, washed & peeled
Kosher salt
Black pepper, fresh ground
Olive oil.

Season the roast with 1 tsp each of salt and pepper.
Use a roasting pan in a 375 degree oven. Place the beef on a thin coat of olive, oil surrounded by the onions. When the internal temp gets to 125 (for medium rare) after about 1 hour, remove from the oven and place on a cutting board. Cover with foil and let it stand for 15 minutes.
Serve slices with the onions and a good dry red wine

.

DARK SKIES - Creamy Leek & Mushroom soup

The southern breezes have left Hollywood Beach with a thick layer or dark clouds. With this there is a lot of thunder and a few rain squalls, The tide is out and water very shallow at midday so the swimming is pretty much in the bag. At least the temp is staying in the low 80's.

A good time to stay inside and enjoy some hearty soup.

Creamy Leek & Mushroom Soup

Leek - Green part, ¼” chop
Fresh Mushrooms , 6 oz. - chopped
Chicken broth - 1 qt.
Whole Milk - ½ cup
Olive oil - 2 TBL
Butter - 3 TBL
Kosher salt
Black pepper - fresh ground

parmesan cheese - fresh grated

Mix and sauté the chopped leek and fresh chopped mushrooms in olive oil.
Add in the chicken stock and butter. Add a couple pinches of salt and pepper.
Stir in the whole milk and let it thicken to a creamy consistency.

Serve with garlic toasts floating on top. Sprinkle these with parmesan cheese

SOUTHERN BREEZES - Pork Tenderloin, Stuffed

The south east winds continue to keep things warm and dry. Today there are a few high clouds, but also plenty of sunshine. The tide is low at midday and though there are yellow flags flying, they don't really mean much to the real beach goer.

SNAP JUDGEMENTS - HINT

When you make quick decisions about familiar things that is good. But sometimes it is good to pause when you are unfamiliar with a situation and ask yourself, "Am I overlooking something?"

Pork Tenderloin Stuffed with spinach. onion & cheese

Stuffing : Fresh spinach leaves - ½ lb.
Onion 1 - diced
Parmesan cheese - freshly grated - 3 oz.

Pork tenderloin
Kosher salt
Black pepper, freshly ground
Olive oil

Arborio rice - 1 cup
Butter - 3 TBL

Sauté in a large pan, the diced onion and add on top the fresh spinach, mix and quickly cook.
In the mean time, Butterfly a pork tenderloin, probably three cuts of no more than ½” thick, each. Lay the pork out flat.
On one side spread a comfortable layer of onion & spinach.
On top of this lay on a good amount of grated cheese. Now cover thi with another layer of spinach & onion.. Roll the tenderloin around the stuffing , burrito style so it looks like a fat cigar, Now fasten this closed with a couple of ties. (use aluminum wrap, folded narrow) if the ends seem to leak, just fold them over and secure. (with tooth picks)
Now brown this in a large pan with olive oil. Once it is browned all over , remove the ties and put it in an oven at 375 for about 10 minutes or so.
Remove and slice crosswise into 8 medallions.

Serve with buttered, short-grain rice and fresh parsley bits.

SUNNY SUNDAY - Salmon with Orange & Lemon

South Eastern breezes have just about stopped and Hollywood Beach is bathed in a low humidity sun. The tide is low at midday and the ocean is clean and warm.

NUTRITION HINT
Everything you eat should make you stronger. The whoel grains are for your heart and vegetables help your immunity. This is also a way to stay healthier and thinner.

Salmon fillet with orange & lemon

Salmon fillet - 3 lb. piece
olive oil
kosher salt
black pepper - fresh ground
thyme - dry, ground - 1 TBL
orange 1 - thin sliced
lemon 1 - thin sliced

Use a baking sheet with parchment paper. Heat your oven to 375.
Place the fillet in the middle and sprinkle with the thyme and a couple pinches of salt & pepper.
Cook for about 20 minutes. After carefully placing fillet on a serving plate, spread the slices of lemon and arage around on top and the sides

SOUTH EAST BREEZES - Crab Cakes

The breezes have turned to come from a south east direction. They brought a few clouds but there is plenty of sunshine on the beach. The ocean is clean and the tide is low at midday.

The water is warmer now and is flat. and the air temp is at a very mild mid-80's.

GOOD TO KNOW

Sauteing and Frying difference.

They both use a hot pan but sauteing uses only a very little oil or butter and the food is moved around frequently so it doesn't stick.

Frying uses a lot of fat and the food is really soaked in it. This method makes for a much heavier portion.

Crab Cakes

Butter – 3 TBL
Onion – minced - 3TBL
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
Chili Stuff Bonanza Fish Mix – 2 tsp

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.

BLUE SKIES SOUTHERN BREEZES - Pasta,Tomato & Lemon Yogurt

Light Southern breezes have brought back the clear blue skies and lots of sun to Hollywood Beach. The ocean is flat and the tide is high at midday.

WATER SAFETY HINT

Rip Currents: They aren't very wide but they travel fast. They can be noticed when the waves are breaking. They are usually a flat area between breakers where the water is rushing back out to sea.

1. If you get caught in one don't try to swim against the pull toward the shore. It is way to fast.

2. You want to swim sideways along the shore line in the easiest direction you can.

3. When you are out of the pull then swim in toward the shore.

Medium Shells with Tomato & Lemon Yogurt Sauce

Shell pasta – medium – ½ lb
Olive oil
Fresh garlic – 4 cloves, minced
San Marzano plum tomatoes with juice – 1, 28 oz can
Anchovies, flat fillets – 2 oz can
Capers – 2 TBL, about 50
Pepperoncini – 2 medium, diced
Clam juice – 4 oz
Lemon yogurt
Basil, dry – 1 TBL
Parmesan cheese – freshly grated

Use a 2 or 3 qt pot. Add a few glugs of olive oil. sautee the garlic at medium to golden, don’t let it turn brown. Add the tomatoes with their natural juice. Add a TBL of dry basil.
Mash down the tomatoes and break them apart as they cook.
Dump in the can of anchovies with their oil. Start breaking them apart as they cook in the tomatoes. Add the clam juice. Reduce to a medium low heat. Add the capers and pepperoncini and stir.
While this is cooking add ½ lb of shells to another pot of boiling salted water. Cook for about 9 minutes or to al-dente. Drain, mix in a little olive oil and set aside.
The pasta and sauce should be ready at the same time. Serve in a large bowl.
Spoon in a couple of big serving spoons of pasta. Spoon a good amount of sauce over the top
Now add a couple of generous tsp of lemon yogurt.
Mix everything until it becomes deep pink
Sprinkle on top a generous covering of parmesan. Serve immediately

Southern Breezes - Linguini - Prosciutto

a very light souhern breeze continues to warm things up with lots of sunshine at the beach, even though there are high cirrus clouds.
The tide is up at midday and the green flags indicate good swimming conditions. If you like sunshine this is the day for you.

PERSONAL SAFETY HINT

Burning Buildings: NOBODY THINKS IT CAN HAPPEN TO THEM. Here are a few things that can save your life.

1.Cover your nose and mouth with a shirt are rag and breath as normal as possible.

2. Smoke rises so get as low as possible.

3. Avoid any crowds, because they can stampede.

4. If you need to make a window escape. Sit on the ledge first to get used to the height. push off with your arms and try to land on your feet without locking your knees.

Linguini – Asparagus – Prosciutto – Mushroom sauté

Linguini – ¾ lb
Fresh asparagus, young – 8 – chopped
Prosciutto – ½ lb sliced thin & chopped
Mushrooms 2 handfuls
Smoked Mozzarella – 6 oz – diced
Garlic – 4 cloves – chopped
Basil leaves – handful
Olive oil
Kosher salt
Black pepper – fresh ground
Chili Stuff Chili Mix – 1 tsp

In a pot of boiling water, blanch the asparagus for about 2 minutes.
Remove and plunge into ice water.
When cool, chop into ½" pieces and set aside.
Cook linguini in boiling salted water for about 9 minutes to al-dente
Drain and save water.
Heat a large pan to medium. Sauté he garlic in olive oil, stirring all the time. Add the asparagus with the mushrooms, stirring with no lid. Add salt, pepper & Chili Mix.
When the pasta is al-dente, remove to a large bowl, Add the prosciutto, chopped basil leaves, and mozzarella. You may want to add a little pasta water as you mix this. The heat of the pasta will cook everything.
Place the pasta on pour the asparagus mixture over it.

KEY WEST BREEZES - Spaghetti, Shrimp, Arugula

Warm southern breezes continue

blowing from Key West. The ocean is flat and clear and the water is warming up. The tide at midday is about medium high and will be going out during the afetrnoon. Great beach weather.

SHARK SAFETY

First of all, the most dangerous thing in South Florida is Highway 95. But there are few things you can do to make you feel better about shark encounters and use good ways to avoid them.

1. Don't swim at dusk or dawn, cause that is when they like to eat.

2. Don't wear shiny jewelry because it looks like fish scales to them.

3. Stay away from the outer edges of reefs, where it drops off steeply, because speedboat propellers (most dangerous) and sharks like that area.

4. Don't swim with jerky movements or you look like a fish in trouble.

Remember that while shark encounters can be messy, very very few are lethal.

Spaghetti –shrimp - arugula pesto

Spaghetti - 3/4 lb.
Arugula pesto: one bunch fresh arugula leaves
Garlic – 3 cloves – smashed
Olive oil - ½ cup
Shrimp – ½ lb. - 41 to 50 count
Parmesan – fresh grated
Chili Stuff Bonanza Fish Mix – 1 tsp
Lemon juice of one.
Kosher salt
Black pepper, fresh ground

Grind arugula 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 sauté in olive oil in a large pan at medium heat with black pepper.
Drain spaghetti – toss in the shrimp and then pour on the Arugula pesto.
Mix everything together and serve with another topping on parmesan and a good squeeze of lemon juice.

If you have extra left-over pesto, store it isn the refer for later. It lasts for a long time and makes a great spread.

WARM MONDAY- Salmon, asparagus red potatoes

A quiet Monday with partial clouds at the beach.
the light southern breezes keep the temp around 85 and the water is warming up nicely. The ocean is calm and the tide is about medium high at midday. The beach is aalomost empty today.

HEALTH HINT

Your tooth brush is loaded with germs but they are already yours and you don't have to worry if you don't share.


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.

HAPPY EASTER - Potato Pancakes

Lots of sunshine today to meet the Easter crowds today. The winds have stopped and the calm ocean has a medium high tide at midday. Hollywood Beach calls everyone to jump into the warm water.

HEALTH HINT
Stress: Stress doesn't follow in any heditary line, but the way we handle it does. Unchecked chronic stress activates genes that increase inflamation, and this is linked to disease and premature aging. So take it easy.


Dollar size Chili Potato Pancakes
From Flynn’s Kitchen in Sharon, CT

Panini Bavarian Potato Pancake Mix – 1 - 6 ½ oz box (use the real thing)
1 egg
milk – 1 cup
½ onion, medium – grated
one carrot – grated
Horseradish Sauce - 1 ½ TBL
Chili Stuff Chili Powder – 2 tsp
.
Use a medium size mixing bowl.
First pour out the potato pancake mix into another bowl and remix it to get the seasoning evenly spread around. Now pour half the package into your mixing bowl and the rest back into the Panini box and close it up.

Add one egg and most of the cup of milk. Now easily whisk it into a smooth batter. Add the grated onion and carrot. Mix everything together but don’t beat it. When it looks good, add the horseradish sauce and chili powder mix and blend everything together.

Put a cover on the bowl and let it sit in the refer for awhile (at least a couple of hours) or overnight. When you take it out it should be stiff, so add the rest of the milk or even a little extra and easily wind in so the batter gets pretty thin.

When you have oiled the grill and it is hot, use a tablespoon and spoon out dollar size thin glops of batter.
These cook quickly, so after each batch of 6 to 8 are done place them on a plate and keep them in a warm oven until you have the total amount you want to serve

This recipe will make 18 to 20 potato pancakes.

SUNSHINE AT THE BEACH - Eggs over Asparagus

The south breezes have ended and left Hollywood Beach bathed in sunshine for a great holiday weekend. The green flags are flying and the water is warm and flat. The tide is low at midday so there is easy splashing inside the reef.

DID YOU KNOW?

Nobody is born a Democrat or Republican but the attitudes that shape our politcical beliefs are inheritable. Others might see the world differently than you do, so keep an open mind and you might learn something.

Eggs over Asparagus – (for two)
Rich, light and takes less than 15 minutes

Fresh Spring Asparagus – 2/3 LB
Eggs – 4
Toast – 2 slices
Parmesan cheese – fresh grated – 1/3 cup
Butter
Olive oil
Kosher salt
Black pepper – fresh ground
Chili Stuff Chili Mix – 1 tsp

First, slice or break off the bottom inch or so of the asparagus spears.
You should have about twenty
Steam them for about 5 minutes or until they are tender but still bright green.
Place a piece of unbuttered toast on each plate.
Arrange half the asparagus on top of each slice of toast.
Dot asparagus with butter and sprinkle with a covering of grated cheese
In a large pan, heated to medium, add olive oil and about 2 TBL of butter
Then carefully place 2 eggs over top of each serving of asparagus.
Season with salt & pepper.
Add another layer of cheese and about a ½ tsp of Chili Stuff Chilly Mix
Place plate in oven at 350 for about 5 minutes or until cheese melts
CAREFUL The plates will be hot to the touch when you serve them.

High Clouds - Omlet with Cilantro & Mushrooms

The high Cirrus clouds will keep the beach in Hollywood shady for most of the day, and the very light southern breezes will keep the water warm and the air at in the low 70's. Not much chance of a sunburn today and the tide is low at midday for anyone wanting to splash around inside the reef. It is a bit too shallow if you wish to swim

HEALTH HINT

Sunburn: 60 % of melanoma cases are do to UV rays. So skin cancer is preventable if you use sunscreen even on these days where the sky is not clear.

Omelet with Cilantro and Portabella Mushrooms
For two

Eggs, 4 – whisked together
Portabella mushrooms, ¼ lb. – sliced and chopped
Cilantro, fresh small bunch (maybe 20 leaves) – remove stems and chop
Butter – 2 TBL
Olive oil – 3 TBL.
Kosher salt – 1 pinch
Black pepper, fresh ground – 1 pinch
Use two pans. In first one, sauté the mushrooms in a TBL of olive oil. After you have flipped them turn off the heat.
Heat the omelet pan to medium Add 2 TBL of olive oil, then 2 TBL of butter and mix together. Pour the whisked eggs into the hot pan. Place the mushrooms one side and cover with the cilantro leaves. Watch the eggs as they cook so they don’t stick or get brown on the bottom. While this is cooking sprinkle on a pinch of salt and a pinch of pepper

CLEAR COOL SKIES - Linguini, Asparagus, Prociuto

The north wind that dropped our temp to a noontime low 70's has also given us clear skies and it makes the ocean seem warmer than its cool 78. The tide is low at midday and the beach welcomes everyone.

NUTRITION HINT

Food Safety : When you examine packaged chicken make sure it doesn't appear leaky, drippy or sticky. If so, just skip it. It is very likely contaminated if it leaks. If juices can get out then bacteria can get in.


Linguini – Asparagus – Prosciutto – Mushroom sauté

Linguini – ¾ lb
Fresh asparagus, young – 8 – chopped
Prosciutto – ½ lb sliced thin & chopped
Mushrooms 2 handfuls
Smoked Mozzarella – 6 oz – diced
Garlic – 4 cloves – chopped
Basil leaves – handful
Olive oil
Kosher salt
Black pepper – fresh ground
Chili Stuff Chili Mix – 1 tsp

In a pot of boiling water, blanch the asparagus for about 2 minutes.
Remove and plunge into ice water.
When cool, chop into ½" pieces and set aside.
Cook linguini in boiling salted water for about 9 minutes to al-dente
Drain and save water.
Heat a large pan to medium. Sauté the garlic in olive oil, stirring all the time. Add the asparagus with the mushrooms, stirring with no lid. Add salt, pepper & Chili Mix.
When the pasta is al-dente,after about 9 minutes, remove to a large bowl. Add the prosciutto, chopped basil leaves, and mozzarella. You may want to add a little pasta water as you mix this.
The heat of the pasta will cook everything.
Place the pasta on a plate and pour the asparagus mixture over it.

NORTHWEST CHILL - SPAGHETTI & ARUGULA PESTO

Northwest winds and high clouds have dropped the temp again to the mid 70's and it will feel cooler because the humidity went down. It is still comfortable on the beach and the ocean is calm.

NUTRITION HINT

Watch your chicken: 70 % of broiler chickens are fed arsenic. 16% of salmonella in chicken breasts is Cipro resistant. So always cook your chicken well, and wash up after handling it.

Spaghetti –shrimp - arugula pesto

Spaghetti - 3/4 lb.
Arugula pesto: one bunch fresh arugula leaves
Garlic – 3 cloves – smashed
Olive oil - ½ cup
Shrimp – ½ lb. - 41 to 50 count
Parmesan – fresh grated
Chili Stuff Bonanza Fish Mix – 1 tsp
Lemon juice of one.
Kosher salt
Black pepper, fresh ground

Grind arugula 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 sauté in olive oil in a large pan at medium heat with black pepper.
Drain spaghetti – toss in the shrimp and then pour on the Arugula pesto.
Mix everything together and serve with another topping on parmesan and a good squeeze of lemon juice.

WARM AGAIN AT LAST - Linguini- Sausage - greens

The very light breezes are coming up from Key West and will bring the temp at Hollywood Beach up to the high 80's. The ocean is flat calm and the tide is low at midday and will be rising all afternoon. These are great conditions for all Easter visitors and locals as well, as long as they like the sun.

NUTRITON HINT

Wild catch: Wild brings to mind a picture of fishermen in small boats.
In truth most “wild” fish are caught by long line boats. These are large ships
That drag huge net or miles of lines with hooks. They catch any and everything and are very tough on all sea life. On the plus side. Wild seafood is more nutritious than farmed. How long will it last? That is another tough story.

Linguini - Spicy Italian sausage – Mustard Greens

Linguini – ½ lb
Turnip greens – ½ lb chopped
Spicy Italian sausage – 3
Garlic – 3 cloves – chopped
Chicken broth – 1 pint
Olive oil
Butter
Kosher salt
Black pepper, fresh ground
Chili Stuff Chili Mix
Parmesan cheese – fresh grated

Into a large pan at medium heat, add the olive oil and squeeze sausage from their skins.
As the sausage browns break it up with a fork. Reduce heat and add the garlic, Stir often so it doesn’t burn.
Put the linguini in a large pot of boiling water for about 9 minute to reach al-dente.
Add the chicken broth to the sausage and turnip greens with 2 TBL of butter. Season with kosher salt and black pepper to taste and add 1 tsp of chili mix. Cook, covered for about 4 minutes
Drain pasta and portion it into bowl. Spoon over the top, the sausage, turnip greens and broth mixture. Sprinkle with parmesan cheese just before serving.
As an alternative you can substitute potatoes for the pasta.
Just chop 4 medium red potatoes into ¾" asymmetrical pieces.
Cook these together with the sausage.

SOUTHERN SUN - Artichoke & Romano Fajitas

The Caribbean winds have really warmed up the water. The southern breezes continue to blow the yellow flags on the lifeguard towers and keep the beach at a very comfortable temp in the mid 80's. The water is at high tide st midday and the current is moving at about 2 1/2 knots in a northly direction towards Ft. Lauderdale.

OUR BLUE PLANET

We (all living things) are awfully lucky to be here. To attain any kind of life in the universe is a rare achievement. We are given the privilege of life and the ability to appreciate it. We have only been here for about one thousandth of the earth’s history, yet we make extinct about one thousand species of plants and animals each week.
We have just one planet and only one chance to get it right. That is it.

ARTICHOKE & CHEESE FAJITAS

Flour tortillas – 9 inch
Artichokes, 6 oz jar – drained & cut in half
Sweet red peppers – one jar – sliced julienne
Romano cheese – ½ lb fresh grated
Oregano, - dry – couple of pinches
Kosher salt
Black pepper – fresh ground
Roasted almonds – chopped.

In an oven at 180, Lay the tortillas flat on a rack, Heat them until they get brown spots.

Remove the tortillas and place on a flat surface. Make a nice covering with the pimentos
and artichoke hearts. Pinch on the oregano, with salt & pepper to taste. Then make a nice covering with grated Romano. Place these on a baking sheet and into an oven at 285 for a couple or three minutes or until the cheese melts thoroughly. Before serving, sprinkle the tops with chopped roasted almonds.

If you turn up the oven temp just as you remove the tortillas, it should be at the correct temp when you place the fajitas in.

WARM BREEZES - Mahi Mahi with Avocado salad

The southern currents of last week warmed the ocean considerably. The water is calm and turqoise now and the tide is high at noon time for great swimming. The sky is clear azure for lots of sunshine. The temps will only be in the mid 80's.

HEALTH HINT

Germs to and from: Most important to remember is to wash your hands, if you want success in the germ wars. Hands transmit most infections, especially cold & flu viruses, more efficiently than any other part of the body. Wash your hands anytime you enter your home, or do a lot of glad-handing. Always keep your hands away from your mouth, or nose, and especially your eyes.

MAHI MAHI with AVOCADO & WATERCRESS salad
Serves two.

Mahi Mahi fillets – 2, 8 oz each
Hass avocado – 1 , cut into chunks
Watercress, 1 bunch, - stemmed
Lime juice, fresh – from three Persian limes
Red grapefruit, peeled – cut into thin rounds
Kosher salt
Black pepper, fresh ground
Honey - 2 tsp.
Green onions. 2 - trimmed and thinly chopped crosswise\


Best to use a large grill pan heated to medium. Brush the grill blades with olive oil and place the Mahi fillets on . Then season each with a pinch of salt & of pepper. Grill about 5 minutes on each side.

Now in a small bowl combine olive oil, lime juice honey a couple of pinches of salt & pepper and the green onions for a salad dressing

Divide the watercress, avocado and grapefruit slices on each plate and drizzle on the
dressing. Place a Mahi fillet on the plate next to each salad and serve with a fresh crusty bread.