HOLLYWOOD SUNSHINE -Sea Scallops, Anchovies

South East breezes may bring a chance of rip currents today to Hollywood Beach. The tide is good for swimming and there should be no worries if you swim close to the lifeguard towers.

Lots of sunshine for those on the beach. The afternoon could bring some thunder but little chance of rain on the beach.

ANCHOVIES, SEA SCALLOPS, FENNEL & TOMATOES - Simple Salad

Sea scallops, 6 -seared & chopped
Anchovies, flat - 1 can chopped in half
Tomatoes - chopped
Fennel, white part, thinly sliced
Capers - 1 TBL
Olive oil
Kosher salt
Black pepper, fresh ground

Lemon vinaigrette.

In a large pan with olive oil at medium,
sear the scallops quickly on both sides and chop and let cool.
Toss together the scallops, anchovy halves, chopped tomatoes, and thinly sliced fennel.
Sprinkle on the capers. Use pinches of salt and pepper to taste, Drizzle over the top a lemon vinaigrette.
Serve with chunks of fresh crusty bread.

SUMMER TIME AT THE BEACH - Italian Sausage & Bell peppers

The light south east breezes give sunshine in the morning. Even though there are predictions of lightning in the afternoon it won't reach the beach at Hollywood. The ocean is very warm and the tide wil be shallow most of the day.



Italian Sausage & Bell pepper salad

Red Bell pepper, julienne
Yellow Bell pepper, julienne
Sweet Onion, Maui or Vidalia - sliced thin
Italian Sausage, broken apart
Olive Oil
Kosher salt
Black pepper, fresh ground
Remove skin from sausage and break apart with fork as it browns in a big pan at medium heat with olive oil.
Julienne the peppers and combine with the thinly sliced sweet onion. Mix in the small sausage pieces. Add a pinch of kosher salt and black pepper to taste. Serve cool or warm

SUNSHINE CONTINUES -Turkey,Cabbage,Swiss cheese salad

We are in a holding pattern with showers around us but nothing on Hollywood Beach. The warm ocean is great for a relaxing swim and for the greatest safety always swim near a lifeguard. Light SW breezes continue. Here is a simple tasty salad if you are home alone or having friends over.


TURKEY-CABBAGE-SWISS CHEESE SALAD

Turkey, brown or white - chopped small- ½ cup
Cabbage, shredded 1 cup
Swiss cheese - chopped small ½ cup
Croutons, rye bread - ½ cup
Russian dressing - 3 TBL
Kosher salt
White pepper - ground

Combine the turkey pieces, with the cabbage and Swiss cheese pieces and the rye croutons.
Toss and drizzle on the Russian dressing. Pinch on the salt and pepper to taste.

Cloudy Skies - Smoked Salmon & Cucumber Salad

Very weak NE air flow has left Hollyood Beach with a partly cloudy sky. The temps should reach the high 80's because of the humidity. The ocean remains flat and clean and great for swimming. In the afternoon it may get a little noisy but the rains probably won't reach the coast line.

SMOKED SALMON & CUCUMBER SALAD

English Cucumber - diced
Italian plum tomatoes - chopped
Red onion - minced
Smoked Salmon - 5 oz. can - broken into small pieces
Capers.- TBL
Lemon juice from one lemon
Olive oil TBL
Kosher salt
Black pepper, fresh ground

Mix the cucumber, tomatoes and red onion together,.
Fold in the pieces of salmon. Sprinkle on the capers.
Now drizzle over everything a dressing of lemon juice whisked together with just a little olive oil. Add a couple pinches of salt & pepper to taste.
Serve with fresh crusty French baguette pieces.

MORNING BEACH SUN - English Cucumber & red onion

Enjoy the morning sun on Hollywood Beach.
You can beat the weekend crowds and any rains that may show up. The light easterly breezes will keep the temperature down into the high 70's. The ocean is perfect for swimming with the tide up most of the day. In the afternoon we may get some showers but they will be warm. Here is a delicious salad that is simple and quick.


ENGLISH CUCUMBER & RED ONION SALAD

English Cucumber - cut into ¼ “ rounds and sliced in half
Red onion - chopped small
Cottage cheese
Kosher salt
Black pepper, fresh ground
Red wine vinegar
Dijon mustard

Toss the cucumber and onion with salt and let it sit for an hour. Then rinse.
Add a scoop of cottage cheese to each serving.
Whisk the red wine vinegar with Dijon mustard and a couple pinches of black pepper and drizzle over the top.

SUNSHINE BEACH - Rigatoni & Pepperoni Salad

Very light south west breezes and the clear skies bring the air and water to about the same 85 degrees at Hollywood Beach even though some may say it is warmer because the humidity is in the high 80's. The tide is up for most of the day so the swimming is great. If you have insurance worries at least you can eat right to stay healthy.


RIGATONI & PEPPERONI SALAD

Rigatoni - ½ pound
Pepperoni - ½ lb
Green olives, chopped - ½ cup
Capers - ½ cup
Kosher salt
Black pepper, fresh ground
Oregano - ground- 2 tsp.
Chili Stuff Chili Mix - 1 tsp
Olive oil
Red wine vinegar.
Mustard powder - 1 tsp.

Boil the rigatoni for about 9 minutes or until al dente, let it cool.
Slice the pepperoni into ¼” rounds. Mix the pepperoni in with the pasta and a couple of TBL of olive oil
Mix in the chopped olives and the capers and oregano and chili mix
Season with pinches of kosher salt and black pepper to taste.
Make a dressing of olive oil and red wine vinegar and mustard powder. Drizzle this over the salad.

GOOD BEACH DAY - Salmon & Watercress Salad

The water is calm there is just a slight south breeze. The tide is up during most of the day so the swimming at Hollywood Beach is great. If your health insurance is less than you would wish for then you can at least eat healthy.


SALMON & WATERCRESS SALAD

Watercress - 2 bunches
Sockeye Salmon - 6 oz.
Avocado - 1 - diced
Red onion - 1, Chopped
Caper - big TBL
Vinaigrette - 3 oz.
Stem the watercress and chop. Break apart the sockeye salmon and fold into the watercress.
Spoon out one avocado and dice add to the salmon. Sprinkle on the diced red onion and the capers.
Drizzle the vinaigrette over the top.
Serve with crusty bread and a chilled crisp wine.

FLAT SEA THURSDAY SUN - Crosby Sandwich

Very light breezes are coming into Hollywood Beach from the East.
The sand is hot and the day will get to the high 80's
There are jelly fish warning flags but they are just the little ones and the water is shallow most of the day.

Here is a simple sandwich from the famous crooner and long ball hitter.


Crosby Sandwich

Turkey and Eggs
Two slices of turkey light or dark
Onion – 1 TBL– diced
2 eggs
Sourdough toast
In a flat pan – lay the turkey on the sourdough toast
Spoon on the onions
Break 2 eggs on top and sprinkle with chili stuff chili mix
Bake in a preheated oven at 250 for 10 minutes.

Serve open faced with a green salad

SUMMER SUNSHINE - Cuban Sandwich

A clear morning at Hollywood Beach. The calm ocean is warm and even if there are thunder boomers in the afternoon, nothing should reach the shoreline. A time to enjoy south florida.

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)

Method without a sandwich press:

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.
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.

CLOUDS RETURN - Elvis Sandwich

The light south winds are continuing but today they have brought some clouds to Hollywood Beach. The UV index is pretty high so don't be fooled. The temperature will only reach the low 80's and the ocean is at least 5 degrees warmer than that.


FUELING YOURSELF & YOUR CAR - HINT
Gas stations sell Ethanol made from corn outside and sweet products made from corn syrups inside .
Skip the highly processed snacks sold inside. You aren’t a car, so you can skip the junk. Spend the time cleaning your windshield. You will feel better.



Elvis Sandwich

White sandwich bread
Peanut Butter - smooth
Banana - julienned
Bacon – 4 slices - 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

Mellow Monday - Skirt Steak Sandwich

The light breezes from the south continue to keep Hollywood Beach bathed in sunshine. Some people, because of the humidity, will say it is hotter, but the air will only reach into the high 80's. The ocean is flat and the tide is low for most of the day. Fine weather to enjoy the beach.

SKIRT STEAK SANDWICH

Skirt Steak ¼ lb.
Chicago roll
Onion. – thin slice rounds
Provolone cheese – big thin slice
Romaine – couple leaves
Seeded Mustard – good spread
Olive oil – 2 TBL
Kosher salt - pinch
Black Pepper, fresh ground – pinch

It is a good idea to place the meat under some plastic wrap and pound the steak a bit just to make sure it is tender.
Use a grill pan between medium and hot. Brush with olive oil. Place thin cut skirt steak
on hot grill and cook both side for about 4 minutes. On the last side place a couple of slices of onion so they cook too. .While it’s cooking give a pinch of salt & pepper to the steak.
Slice the Chicago roll lengthwise in two. Spread mustard on both pieces.
Place cooked steak and onion on one bread slice.
Arrange the provolone cheese on top of the onion & the steak. Cover with the other slice of roll.
Wrap sandwich in parchment paper and place this in a hot Cuban style sandwich press and cook for a couple of minutes. Unwrap the sandwich again, open it,
and cover melted cheese with the romaine and other half slice of roll.
That is it.

Serve with French Fries and Sangria

.

SUNDAY FUNDAY - Pita Bread stuffed with Lamb

Another fine day in July.

The ocean is warm and clean and will be shallow most of the day. If you are going to enjoy the water it is always a good idea to stay near the life guard towers. Even though it may cloud up in the afternoon, the air will remain warm.

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 - 1/2 - peeled and diced
Ranch dressing
Kosher salt
Black pepper - fresh ground
Olive oil
Chili Stuff Chili mix - 1 tsp

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 add salt & Pepper to taste. Then add the chili powder. Cover and cook at low temperature, while you are mixing the other stuff.

In a separate bowl combine the tomato, cucumber and ranch dressing.
Slice off the end of the Pita bread so you get a nice pocket, then heat so it is still soft.
Open the bread pocket and spoon in a layer of the tomato, cucumber mixture, then spoon in plenty of the lamb, onion, green pepper mix. Top with another layer of tomato, cucumber and serve.

SCATTERED CLOUDS - Pork Burgers

The southern breezes have brought a few clouds along, but the temps will be in the high 80's. Most of the day the tide will be low in Hollywood and the warm ocean will be shallow.


PORK BURGERS with Chili Mix

Ground Pork – 1 ½ lb.
Onion, minced – 2/3 cup
Garlic, 1 clove – minced
Chili Stuff Chili Mix – 1 TBL
Olive oil – 2 TBL
Red wine vinegar – 1 TBL
Kosher salt
Black pepper, fresh ground
Parsley, dry – 1 TBL

Place ground pork into a large mixing bowl.
Use your fingers to not over mix
Add all the ingredients with a pinch each of salt & pepper.
Mix thoroughly too make 4 patties.

PERFECT JULY BEACH DAY - Leg of Lamb

Fine July weather continues with light southern winds and clean flat water. If you love the beach, this is the time to enjoy.

POISONOUS PLANTS - A NEED TO KNOW

Oleander is an evergreen shrub with fragrant flowers that might be white or pink. Don't be fooled. Never use that branches for roasting hot dogs or marshmallows., or make a tea from the leaves. The poison within the branches will ruin your life.


LEG OF LAMB - BALSAMIC

Leg of lamb – for about 4
Olive oil – ¼ cup
Balsamic vinegar – ½ cup
Rosemary, ground – 1 tsp
Garlic, 3 cloves – diced
Kosher Salt – ½ tsp
Black pepper, fresh cracked – ½ tsp

Poke leg all over deep, with fork or skinny blade knife and place in a bowl.
witha whisked mix of olive oil, balsamic vinegar, garlic, rosemary, salt & pepper.
Marinade for about 5 hours
Place in a preheated oven at 340 until interior leg temp reaches 140. Remove and let rest for 10 minutes.

GREAT V BEACH DAY - Lamb kebobs & couscous

Light breezes from the southeast will keep the temp at Hollywood Beach in the mid 80's. Lots of sun and the ocean is clear and smooth, a perfect day for a good swim.


ANCIENT THOUGHTS - STILL GOOD NEWS
Marcus Aurelius, a long time ago.

Don’t think of life’s obstacles as misfortune and never snivel by saying,
“How unlucky I am that this has happened to me". Say rather, “How Lucky I am that it has left me with no bitterness; unshaken by the present, and undismayed by the future.”



Lamb Kebobs & Couscous

Leg of Lamb 3 to 4 pounds cut into 1 ½ " pieces
Garlic – 4 cloves
Olive Oil
Butter – 2 TBL
Kosher salt -1/2 tsp
Black Pepper fresh ground – ½ tsp
Chili Stuff Chili Mix – 2 tsp
Couscous – 1 packet
Scallions – I bunch – chopped
In a 375 degree oven, brown the lamb in olive oil on all sides. With a couple pinches on salt and pepper and the chili mix.
Remove and skewer the lamb piece, return to oven and cook for 45 minutes.
Serve on a bed of couscous mixed with the butter and chopped scallions

BASTILLE DAY - Pork Chops & Apple Sauce

Light southern breezes will keep the temp around 85, though it will probably feel warmer with the humidity at about 77%The ocean is calm and clear and the tide is good for swimming. Green flags are hoisted. Very little chance of any thunder showers making it to Hollywood Beach this afternoon.


POTATOES & POISON - A NEED TO KNOW

For many, many years it has been told to, “Eye the potatoes”. Why?
The little root buds that grow from potatoes are feelers that are meant to grow new potatoes and they contain large concentrated amounts of strychnine to kill invaders that might harm them. These spores can be deadly to humans and thus they are 'eyed' or cut out.


Pork Chops & Applesauce

Pork Chops – 8 ½" thick
Bread crumbs, fine, seasoned – 3 ½ cups
Garlic, dry ground, 1 tsp
Rosemary, dry, ground - ½ tsp
Thyme, dry, ground – ½ tsp
Olive oil – 1 oz
Butter – 3 TBL
Milk – 1 pint
Kosher salt – 2 tsp
Apple sauce – 10 oz.

Marinate the pork chops in the milk with 2 tsp of salt for about 1 or 2 hours
Heat an oven to 200 degrees to keep the batches of pork chops warm.
Mix the bread crumbs with the garlic, rosemary, thyme.
Use a big skillet at medium heat, mix in the olive oil and butter. Take the first 4 chops from the milk and cover them with a layer on both sides of bread crumbs.
Cook the chops for about 3 minutes per side, turning once. Plate them and keep them warm in oven while you repeat the steps for the second batch of 4.
Serve with a couple TBL of apple sauce, and a glass of red wine

SUMMERTIME BEACH - Avocado Chili Omlet

Both the water and the air are a temperature match at 85 degrees. The light south east breezes have the yellow flags out and that must mean sunshine because the little rippley waves are nothing to worry about. The ocean is perfect for swimming.


FOOD HEALTH - A NEED TO KNOW
Memory Food:
Raw fish for Omega-3 Fatty Acids, which improve intellectual performance.
Eggs for Chlorine, which promotes clear thinking
Lean red meat for Iron, which promotes concentration
Fruits and Vegetables for antioxidants, like berries, bananas & carrots
Avoid anything with preservatives, produce with pesticides & processed foods



AVOCADO – CHILI OMELET

Eggs – 2
Butter – 2 TBL
Avocado, 1 sliced , ½ julienne sliced – use ½ per onelet
Chili Stuff Chili Mix – 1 tsp
Olive oil – 2 TBL

Whisk and cook in an omelet pan at medium with 2 TBL of butter and 2 TBL of olive oil.
Ass soon as eggs are solid, but move easily around the pan, arrange slice of avocado on one side and sprinkle with chili mix.
Fold other half over as you plate omelet and serve.

LIGHT BREEZES --HIGH UV - Eggplant Rigatoni

The light southern breezes have cleared the skies and make the temperature feel hotter than 85 degrees. The ocean is calm and yellow flags say it is quite safe for swimming. The afternoon might bring some thunder but Hollywood Beach will remain clear.

FRENCH PARADOX - A NEED TO KNOW
NO MYSTERY - JUST GOOD SENSE

Why is it that French people seem to eat foods rich in butter and fat and drink red wine, yet stay slim?
It is not a mystery. Simple, they eat smaller portions of real food and eat much slower to take in their company and surroundings.
Americans, on the other hand, tend to eat voraciously large amounts of cheap processed foods.
It takes your stomach at least 20 minutes to ring the bell for fullness.
Slow down and you will eat less. Think about dining and enjoy your dinner company.

EGGPLANT – 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
Kosher 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.

WEEKEND CLOUD COVER -Salmon Horseradish Mousse

The light east winds have brought a cloud cover that will keep the air in the mid 80's and the ocean the same. It might not seem like a lot of sun but the UV index is high so bring you SPF lotion. The sand will not get very hot today. There is always chance of an afternoon thunder event.

OCEAN TEMPERATURE FOR HURRICANES - HINT

The ocean temperature needs to get to 81 degrees and above to feed the intensity of a hurricane. That makes the waters of Florida great for swimming in the summer and trouble if storms blow this way.

SALMON & HORSERADISH MOUSSE

Gelatin, unflavored - a big TBL
Sour cream - ¾ cup
Smoked Salmon, chopped, about 1/3 cup
Smoked salmon 6 oz. - sliced thin
Horseradish, peeled fine grate - 1 TBL
Dill - 2 tsp
Pumpernickle toasts - 10, sliced on the diagonal
Kosher salt
Black pepper, fresh ground

Heat the soft gelatin at low while stirring. Add the sour cream and whisk while cooking. Put the chopped salmon in a blender and puree.

Mix together the gelatin mixture and the pureed salmon., horseradish, and dill.

Pinch in the salt and pepper to taste. Chill until firm.
Serve a scoop of mousse with a few slices of smoked salmon and a couple of pumpernickle toasts.

Same sunshine from the south - Escarole & white bean salad

Same sunshine as yesterday except they changed the flags to red. Not much worry with the tide low at midday and the water is calm. Just to be sure swim near the life guard towers. This will also keep you advised if the weather starts to squall in the afternoon. The air might get close to 90 today so bring your SPF with you.


Escarole, White Bean & Italian Sausage

Escarole, 1 head – chopped
Cannellini beans (Great Northern) – two 15 oz.
Italian sausage, Sweet – ¾ lb
Garlic, 3 or 4 cloves – diced
Dry Vermouth – ½ cup
Kosher salt
Black pepper, fresh ground
Chili Stuff Chili Mix
Olive oil

Heat a large deep pan to medium. Add a couple TBL of Olive oil.
Squeeze the sausages from their skins and break apart as they brown.
Add the diced garlic and stir while it cooks for a couple of minutes.
Add the cannelloni beans, undrained. Add salt and pepper to taste and a ½ tsp of Chili Mix.
Lower heat a little and add the chopped escarole on top. Pour in the vermouth and cover. Let it steam for a couple of minutes.
Mix everything around and serve either warm or chilled.

SOUTHERN SUNSHIINE -Moroccan Chili

Southern breezes of about 10 MPH bring lots of sunshine to Hollywood Beach. The ocean is low tide at midday and clean and shallow. Green flags welcome everyone. Keep your eyes on the sky in the afternoon because it is the time of year for quick showers

Chili Moroccan

Lamb, 1 LB. – Cut into ½ " pieces
Black Beans – 15 oz can
White Beans – 15 oz can
Tomatoes, diced – 15 oz can
Couscous, dry – ¼" cup
Cubanella pepper, chopped
Chicken broth – 16 oz
Cilantro – handful, stems removed.
Mint leaves – handful, stems removed
Chili Stuff Chili Mix
Sour Cream
Olive oil

In a large deep skillet at medium heat, brown pieces of lamb in olive oil. Season as if you were cooking this by itself.
Add Cubanella pepper
Add beans, tomatoes and a good TBL of Chili Mix
Add chicken broth and cilantro & Mint leaves, stir. Let simmer for 5 minutes.
Add Couscous and let simmer for another 5 minutes.
Serve in a big bowl and add a TBL of Sour Cream on top.
Add a piece of heated Pita bread on the side.

SUMMERTIME AT THE BEACH -Couscous & Vegetables

The green flags are back and Hollywood Beach is almost empty. The sw breezes have dropped to about 5 mph. This summertime weather at its best, about 90 degrees and the water is 85

PROTEIN MYTHS - REVEALED

The human body only absorbs about 3 to 4 ounces of protein per day, regardless of how much you do or don't excercise. That is equal to about one can of albacore tuna. The rest goes right down the toilet without being absorbed.

Couscous with mixed vegetables

Serves at least 8

Couscous – 1 package, 10 oz
Onion, medium – diced
Carrots, 2 – diced
Zucchini, 2 - diced
Turnip, 1 – diced
Bell pepper, green – cored and diced
Tomatoes fresh, 4 – peeled and chopped
Garbanzos – 1 can 8 oz – drained
Chicken broth, 14 oz
Olive oil ¼ cup
Garlic, 3 cloves – diced
Ginger, ground – 4 tsp
Cumin, ground – 2 tsp
Cayenne pepper – ½ tsp
Kosher salt
Black pepper, fresh ground

Use a large deep pan at medium heat. Star the vegetables with the onion, carrots, green beans and the turnip in olive oil. When the onions become shiny add the zucchini and stir. Add the garlic and ginger & stir. Cook covered for a couple of minutes.
Add about ½ can (about 4 oz) of chicken broth with some salt & pepper. Add the tomatoes, garbanzos and green pepper. Stir and cover.
Add cumin and cayenne and stir.
Add the rest of the chicken broth. Bring to a boil and add the couscous. Stir and turn off the heat. Cook covered for about 5 minutes and serve in bowls.

SUNSHINE SUNDAY - Stuffed Fish

The day after Independence Day brings clear skies and calm conditions to Hollywood Beach.

We still have about a 50/50 chance of southern showers in the afternoon. In the meantime it is a high SPF day.

STUFFED FISH

Stuffing
Green onion – 3 , chopped
Cubanella Pepper – ½ cored and chopped
Celery – 2 stalks, chopped
Garlic . 2 cloves, minced
Mint leaves – handful
Black pepper, fresh ground – 1 tsp
Kosher salt – 1 tsp
Chili Stuff Gumbo Mix – 1 tsp
Basil, dry – 1 tsp
Olive oil – 1 TBL
Lime juice – 1 juicy lime
Firm Fish – 2 lb, Head on and cleaned
Asparagus, spring – one good bunch

Mix all these ingredients together and store in refer.
Wait to add the lime juice until just before you stuff the fish.
Heat oven to 400 degrees
Stuff the fish and place in a shallow pan coated with olive oil and bake for 20 minutes.
While fish is cooking with the head on to keep it moist, steam the asparagus until tender but still shiny green and drizzle on some olive oil and some squeezes of lime.

INDEPENDENT BEACH DAY - Cornish Hen roasted

The northern breezes will keep it sunny in the morning, but they will swing around to the SE in the afternoon and probably bring along some rain squalls. This could be a good time to duck into one of the many eateries along the Hollywood Broadwalk. The ocean tide will be low for most of the day and the water is calm and warm. The air temp should stay in the mid 80's.

Bad-Food Myths
They always say to “ stay away from avocados because of their high fat content”.
The truth is that their fat is monounsaturated which fights against the risks of heart disease.
So enjoy a fresh ripe one.

EAT SLOWLY AND ENJOY - HINT
It takes your stomach at least 20 minutes to ring the bell for fullness.
Slow down and you will eat less. Think about dining and enjoy your dinner company.

Brick-flattened roasted Cornish hen

Cornish game hen - 1
Olive oil
Kosher salt
Black pepper, fresh ground

Use two large heavy black iron pans for this.
Pour some olive oil into one pan and then place the Cornish hen in on its back
Brush it with oil., and salt and pepper. Place a brick in the other pan and lay this on top of the hen. Put the whole thing in the oven at 350 and let it cook for about 45 min. It makes it nice and crispy on both sides.

This method works well for a butterflied chicken

Thunder storms from the SW - 4th of July Chili

We continue to receive 80 degree very light breezes from the south west and they bring threats of afternoon lightning and rain. The tide is low for the middle of the day so not much worry from rip currents. Just keep an eye on the weather and stay near the life guard towers.

GRILLING HEALTH - HINT

Everyone wants to avoid salmonella during a barbeque.
An easy way to cut the risk is to parboil meats before grilling them.
Use a meat thermometer to test for doneness.
Burgers are good when they reach 160. Fish at 145,
and chicken breasts at 165.
Most good thermometers have a scale, as well.

4th of July Chili

This comes from Bozeman, Montana

½ lb of pork tenderloin roast, chopped to bite size pieces.
1 andouille sausage – quartered lengthwise and chopped
1 -15 oz can of diced tomatoes
2 – 15 oz cans of black beans
1 ½ TBL of Chili Stuff Chili Mix
1- 11 oz can of sweet corn
2 or 3 TBL of Pork drippngs
8 oz – Beef broth
3 TBL - olive oil

Roast the pork and save the pan juices.
Heat a big deep skillet to medium. Add your 3 glugs of olive oil. Add in the chopped pork and sausage. When it starts to make noise add the beans and tomatoes and the Chili Mix
Let this all cook for 20 minutes art low heat

GRAY ABOVE - Red Devil Eggs

Clouds from the southwest will keep the sun filtered today and the tide is low for most of the day so the warm ocean is very shallow. Probably have some more lightning in the afternoon. Stay near the Life Guard Towers and you won't have a worry.



RED DEVIL EGGS
( very simple)

Eggs - 6 - hard boiled
Garlic clove - 1 - minced
Tomato paste - 1 TBL
Mayonnaise - ¼ cup
Kosher salt - 1 pinch
Black pepper, fresh ground - 1 pinch
Red wine vinegar - 2 tsp
Paprika, ground - 2 pinches

Hard boil a half dozen eggs and let cool. Then peel and slice lengthwise down the middle. Scoop the yokes into a mixing bowl.
Mash the tomato paste, egg yokes, mayonnaise, garlic together with the red wine vinegar, salt and pepper to taste and paprika.
Fill the egg whites in with the mixture and serve or chill.

LOTS OF CLOUDS - Garlic Spread - FrenchPancakes

The continuing southern breezes are leaving our sky with a good cloud cover. It is still warm but only about 85, even though some people will say it is in the 90's because of the humidity. There is a chance of some thunder boomers in the afternoon but they should be brief. The ocean is calm and ready for swimmers.

GARLIC SPREAD

Potato, small, mashed , about a ½ cup
Garlic 3 cloves
Lemons, 2 peeled and leave pith
Almonds, 1 cup. - blanched and soaked in warm water before draining
Greek yogurt - ½ cup
Kosher salt
Black pepper - fresh ground
Olive oil - 2 oz.

Quarter the lemons and remove cores and seeds. Add these along with the almonds, garlic, salt and pepper to taste. Pulse until it gets well mixed.
Put this in a bowl with the mashed potato and olive oil and mix together with a fork.
Refigerate this until it is at least cool. Just before serving mix in the Greek yogurt.

French Chickpea-Flour Pancakes (Socca)
4 Servings

Chickpea flour - 1 cup

Olive oil - 1 1/2 to tablespoon plus more for oiling the pan and drizzling

(Kosher) salt - a pinch

Black pepper, Freshly ground

If you already make pancakes, just do the same thing. Except adding the chickpea flour makes a great taste.

In a large mixing bowl, sift the chickpea flour. Slowly whisk in the water, adding more by the teaspoonfuls to make a batter the consistency of heavy cream. Whisk in 1 1/2 tablespoons olive oil, the salt and pepper. Transfer the batter to a pitcher or measuring cup with a spout to make for easy pouring.

Heat a large heavy well-seasoned cast-iron skillet, over moderate-high heat. Pour in a little olive oil and swirl or use a silicone brush to coat the pan. Pour about 1/4 cup of the batter into the pan and tilt the pan to coat the bottom evenly with the batter and make a pancake between 1/16-inch and 1/8-inch thick.Cook until small holes pock the top and the bottom is browned, about 1 minute. Flip the pancake and cook another minute until the bottom side is golden.

Eat hot, drizzled with olive oil if desired. Repeat with the remaining batter.

If cooking too slowly, turn up the heat; if the fat starts to smoke, decrease the heat

To flavor savory socca, add a good dose of black pepper, or frizzle a few leaves of fresh rosemary in the hot oil before pouring the batter into the pan.