WARM FLAT OCEAN - Broccoli Salad

The low tide and flat warm ocean will give only minor relief today from the clear sky, hot sun, and high humidity. At least there won't be any wind to blow things around.

BROCCOLI SALAD – Sweet onions & bacon
　
Broccoli florets – about a pound
Bacon – thick cut -4 slices
Sweet onion (Maui or Vidalia) medium- slice in thin rounds
Blue cheese – crumbled – ½ cup
　
　
Dressing: Garlic – 1 clove, minced
Dijon mustard – 2 tsp
Olive oil – 2 tsp.
Chili Stuff Chili Mix – 1 tsp.
Buttermilk – ½ cup

Steam broccoli until tender but still shiny, about 5 minutes. Plunge into ice water to stop the cooking and retain the bright color.
Cook bacon strips at medium heat until the pat dry as crispy. Cut crosswise into about ¼" pieces
Toss florets, onion slices and bacon pieces together in a large bowl. Now toss in the blue cheese and mix.
Serve on chilled plates and spoon over a couple TBL of dressing.

Sun at Beach - Salmon Steaks California Style

West breezes continue to bring sunshine to Hollywood Beach. The tide is low today and the warm ocean is flat.

Grilled Salmon Steaks California Style

Salmon steaks, ¾” thick - 4
Black olives, 8 0z. - chopped - 1 cup
Tomatoes, diced - ½ cup
Garlic cloves, 4 - minced
Onion, small - minced
Cilantro leaves - minced - 1 TBL
Olive oil - 2 TBL
　
Mix together the Olives, Tomatoes, Garlic & Onion with some olive oil. Set aside in the refrigerator.
Grill or broil the salmon steaks. When done plate each one and spoon the salsa over the top of each.
Sprinkle a generous amount of cilantro on each serving.

SUNNY WESTERN BREEZES -Green beans & ham salad

Light SW breezes bring lots of sun to Hollywood Beach today. The ocean tide is low at mid-day but he water will feel refreshing when the beach feels too warm. By thwe afternoon the calm water will be a good depth for swimming.

GREEN BEANS, WALNUTS & HAM

French cut green beans, 1 lb.
Butter lettuce – I head
Spanish onion, small - diced
Chicken broth – 8 oz.
Drv Vermouth – 1 oz.
Vinegar, white wine – 1 oz.
Italian, flat leaf parsley, chopped – 4 TBL

Basil leaves, fresh , minced. – 3 TBL
Greek yogurt – ¼ cup
Mayonnaise – ¼ cup
Walnuts – chopped – 2/3 cup
Ham, chopped – 1 cup
Kosher Salt
Black pepper, fresh ground
Simmer the beans in chicken broth and vermouth until tender but still bright green.
Drain and save the broth.
Toss the warm beans with the vinegar, parsley & Basil leaves. Cover and chill for a couple of hours.
Mix the yogurt, mayonnaise, together with 4 TBL of the chicken broth and chill
Just before serving toss the beans with the ham, walnuts and onion. Fold in the dressing and sprinkle with pinches ofsalt & pepper to taste.
Serve each helping on a bed of Butter lettuce leaves.

EARLY OVERCAST- Chopped Salad with Tuna

Early Sunday overcast from the SW will break into sunny skies by mid day. The humidity is in the high 80's so it will feel warmer than the real temp. The ocean is excellent along Hollywood Beach for swimming today because it is calm and clean and the tide is up for most of the day.

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, 8 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.

SUNNY SATURDAY - Stuffed Fish

The wind direction is from the East but the speed is almost nothing. Hollywood Beach is great for swimming today because the tide of the warm ocean is up for most of the day. The humidity is rising again to the mid 70's which may make the day seem warmer than it really is.

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, young spring – one good bunch

Mix all these ingredients together and store in refer, for stuffing the fish later.

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

.

BEACH SUN - Shrimp & Broccoli

Very light eastern breezes have eliminated the chance of rip currents today. A calm and 86 degree ocean makes swimming excellent because the tide is high. Lots of sun but the humidity is only 70% so the air will feel very comfortable.

SHRIMP & BROCCOLI

Shrimp – 1/3 lb of 50/60 count
Broccoli –florets - 1 cup
Cubanella pepper – one, chopped 1" pieces
Tomato – one , chopped 1" pieces
Clam juice – 1 cup
Dry Vermouth – ½ cup
Chili Stuff Chili Mix – 1 tsp
Olive oil
　
Heat a pan with Olive oil to Medium or little lower. Add the broccoli. After about a minute add the cubanella pepper and add the clam juice and cover for about 4 minutes.
Add the tomato and cook for another 2 minutes
Add the shrimp and about 4 ounces of vermouth
Sprinkle with one teaspoon of chili powder mix, stir, cover for about 4 more minutes and serve in a bowl to hold the juice.

BALMY DAYS - Shrimp, Spaghetti & Arugula

Minimal breezes are coming from the SW.

No chance of rip tides. The ocean is calm and the tide makes for excellent swimming all day in 86 degree water. Lots of sun though there may be a few T clouds in the afternoon.

Shrimp - Spaghetti - 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.
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.

SE BREEZES - Chicken Salad with Roquefort Crumble

Light SE breezes are here and the sun is shining.

Yellow flags indicate a low rip current risk.

The ocean is in the mid 80's and the humidity is in the low 70's. The ocean is a fine depth all day for swimming but if you have worries about the chance encountering of rip tides, swim close to the lifeguard towers. We may see some sun showers today.

CHICKEN SALAD -SPINACH & ROQUEFORT

Chicken Breasts - Pounded
Spinach leaves 10 oz package, stemmed
Roquefort cheese - 4 oz. - crumbled
Cherry tomatoes - halved
Olive oil
Baguette, fresh

Split the chicken breasts in two and pound to ¼” thick.
Use a large pan at medium with a coating of olive oil. Sauté the breasts about 4 minutes per side.
When cooked through remove and chop into bite sized pieces.
　
　
Vinaigrette:
Balsamic vinegar - 2 oz
Orange juice, pulpy - 2 oz
Olive oil - 2 oz
Garlic cloves, 2 - minced
Kosher salt - pinch
Black pepper, fresh ground - pinch

Toss the spinach and the crumbled Roquefort and cherry tomatoes together in a large bowl with your vinaigrette dressing, top each serving with the chicken breast pieces and serve with fresh crusty baguette chunks.

SUMMER SUNSHINE - Couscous & Mixed Vegtables

Light eastern breezes bring lots of sun to Hollywood Beach. The ocean is still in the mid 80's and the depth of this calm water is great for swimming at along the beach throughout the day. Most of the day will be sunshine for all.

We may get some sun showers in the afternoon.

COUSCOUS with Mixed Vegetables

Serves at least 8
Couscous – 1 package, 10 oz.
Onion - 1 medium, diced
Carrot – 2, chopped
Zucchini – 2 diced
Turnip – 1, chopped
Bell pepper, green – 1 chopped
Green beans, 1 dozen - chopped into 1" pieces
Tomatoes, 4 fresh - peeled and chopped, or a 14 oz. can drained
Garbanzos – 1 can, 8.oz – drained
Chicken broth – 14 oz.
　
Olive oil – ¼ cup
Garlic – 3 cloves diced
Ginger, ground – 4 tsp
Cumin, ground 2 tsp
Cayenne pepper – ¼ 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 turnip in olive oil.
When the onion becomes translucent add the zucchini and stir.
Add the garlic and ginger and keep stirring so the garlic doesn’t burn.
Cook for a couple of minutes, covered.
Add about ½ can of chicken broth with some salt and black pepper.
Add the tomatoes, garbanzos and green pepper.
Stir and cover
Add the cumin and cayenne and mix in well.
Add the rest of the chicken broth and bring to a boil. Add in the couscous, stir and turn off the heat. Let everything cook together covered for about 5 minutes and serve in bowls.

NE Breezes - Alsace - Lorraine Stew

The first of the NE light breezes are back. The ocean is still in the mid 80's and the depth of this calm water is great for swimming at Hollywood Beach through the day. Most of the day will be sunshine for all. Then try a simple stew from north eastern France.


ALSACE-LORRAINE STEW

Onions , 2 - chopped
Leeks, 4 (white part) - chopped
Olive oil
Ham hock - 1 lb
Cabbage - 1 - chopped
Carrot - 4 - chopped
Turnips, small, - chopped
Green beans, 8 oz. chopped
Garlic 6 cloves, minced
Bacon - 8 oz.
Pork sausage - 4
Lima beans - 7 oz.
Peas - 8 oz
White potatoes, medium - chopped
Kosher salt
Black pepper, fresh ground

Use a deep casserole pot at medium, Cook the onion and leeks until shiny in a couple TBL of olive oil.
Add the Ham hock and cover with water. Cover and cook at a low temp for about 1 hour. Add the carrots, cabbage, turnips, green beans., garlic and bacon and cook for another 1 ½ hours. Add the sausage, lima beans, peas and chopped potatoes. Add a little salt & pepper to this and cook for ½ hour.

LATIN CELEBRATION - Cuban Style Pork

Good weather prevails during this Latin weekend

Light breezes from the SE and a warm ocean greet all at the beach. The tide will be low most of the day. The Hollywood Broadwalk will be busy.

ROAST PORK - CUBAN STYLE
　
Fresh Pork - about 3 lbs.

Cuban Style Marinade :
　
Garlic cloves - 10 - minced
Oregano dry, crushed - 1 tsp
Black pepper - fresh groundd 1/2 tsp
Kosher salt - 1/2 tsp
Thyme - 1 tsp
Bay leaf, crushed - 1 tsp
Onion small/medium - diced
Lime juice 2/3 cup
Olive oil - 1 TBL

Mix ingredients together in a dish. Poke holes in pork with a sharp knife and place pork in marinade.
Roll it over do it gets covered liberally. Let meat stay in refigerator for at least a couple of hours or even overnight.
During this time recoat occasionally with marinade.
　
Preeat an oven to 400. Place pork fat side up in a shallow baking pan coated with olive oil.
Place it on the middle rack of the oven. Reduce heat to 325 and cook for about 1 1/2 hours or until the internal meat temp is 155.
Remove from oven, cover with foil and let roast sit for at least 15 minutes before slicing.

LATIN WEEKEND - Roast Rabbit with Mustard

Hollywood Beach celebrates Latins this weekend and the light breezes blow from the Bahamas to the SE. Yellow flags are raised and the temperature of the air will stay in the low 80's. The ocean is calm and the tide is low so there is little to worry about except too much sun.


ROAST RABBIT WITH MUSTARD
　
Rabbit, skinned and cleaned.
Dijon mustard - 3 oz
Butter - 4 oz.
Kosher salt
Black pepper, fresh ground
Dry Vermouth - ½ cup
Cream - 5 oz.
Olive oil - 2

Use a large deep steel pan with the butter and olive oil whisk together. Use salt & pepper on inside and out of rabbit then rub it with about half the mustard. Place it in a preheated oven at 375 for about thirty minutes. Turn and baste often during this time. Add the dry vermouth and cook for another 15 minutes. Remove the rabbit from the liquid and keep it warm.
Use the top of the stove and reduce the liquid by half and add the creamwith the mustard and mix. Pour this over the rabbit and serve with crusty fresh bread, a light salad of butter lettuce with vinaigrette and a dry red wine.

Bimini Breezes -Grilled Yellowtail

The light breezes are coming on shore from
Bimini and the Bahamas. They bring sun to Hollywood beach.
The tide is very low most of the day so there is little worry about rip tides.



Grilled Yellowtail
　
Yellowtail , one per person - cleaned
Thyme
Fennel
Olive oil
Kosher salt
Black pepper, fresh ground

Leave the heads on.
Sprinkle liberally the insides of each fish with thyme and fennel
Use a hot grill pan brushed with olive oil. Cook each side for about 10 minute.
Before serving add a pinch of salt & pepper to each fish.

LIGHT EAST WINDS - Lox, eggs & onion

Lots of sunshine on Hollywood Beach today
The east breeze is very light
and the tide is shallow for most of the day.
The humidity is in the 60's so the temperature of the air is nly in the 80's

LOX - EGGS & ONION

Onion, medium - diced
Eggs , 4 - whicked
Fresh salmon lox - 4 oz - tear into 1/2" pieces
Butter - 2 TBL
Kosher salt - pinch
Black pepper, fresh ground -pinch

Heat a large pan to medium, add the olive oil. Toss in the diced onion and cook until shiny.
Pour in the whisked aggs and sprinkle around the smoked salmon.
Easily scramble the egg, oniopn and lox mixture.
Serve right away.

SUMMER BEACH FUN - Rib Eye sandwich

The zero breeze is from the east and the tide is shallow for most of the day. This makes it just right for splashing around to cool off. The humidity is in the low 80's and the temp is about the same.

RIB EYE SANDWICH

Rib eye steak, thin sliced - ½ lb.
New York white sharp cheddar - grated - 8 oz
Horseradish 1 TBL
Arugula a big bunch - stemmed & chopped
Mayonnaise - ½ cup
Lemon juice - from ½ lemon
Onion sliced - ¼ “ thick
Olive oil
Butter
Kosher salt
Black pepper, fresh ground
Fresh baguette

First, lay the ¼” slices of steak on a board side by side and pound them to get nice and thin and tender. Place these on a plate in the refrigerator.
Mix the chopped arugula with the mayonnaise in a blender add a pinch of salt & pepper to taste.
Add the horseradish and lemon juice. Blend until smooth.

Place the steak on in a large grill pan and the sliced onions around the side. Sprinkle a little salt & pepper on the steak and cook it quickly, turning once. It should get to a nice pink color.
Cut he baguette in half and slice the two pieces down the middle. Brush the faces with butter and brown in a 375 oven. Set aside.

As soon as the steak is cooked. Place pieces on the sliced baguette. Lay some grilled onion and grated cheese on this. Cover with a nice coating on arugula mayo mix. Put the other side of the baguette on top and serve.

BEACH SUN - Pasta & Fresh Basil

The ocean tide will be low & shallow for most of the day. The water is calm and warm. The light breezes from the NE will start to cool it down but the humidity is still at about 90% so Hollywood Beach will seem plenty warm

Here is a pasta recipe that is so simple that you might not believe it.

PASTA WITH BASIL and Olive oil

Spaghetti or Lasagna - 1 lb.
Basil Leaves, fresh - 1 bunch, stemmed & chopped
Olive oil - ½ cup
Black pepper, fresh ground. 2 tsp
Asiago Cheese, fresh grated

Cook the pasta in boiling water for about 9 minutes or until al dente.
Drain and rinse in hot water.
Pour the pasta into a large bowl over the top of the basil leaves. Add on the olive oil and plenty of black pepper. Now toss thoroughly. Sprinkle each serving with a generous amount of grated cheese. Serve with fresh crusty bread and a dry red wine.

SUNNY MORNING - Creole Fish

Much the same as Sunday. - Sun in the morning and clouds in the afternoon. The west breezes are very light but the yellow flags are still up.
The ocean is cooling and is down to 85 degrees.
The water will be shallow in the morning and the tide will be rising during the day. Great for swimming. Humidity may reach 92% today s it will seem warmer than it registers.


CREOLE FISH with RIPE OLIVES

Sea Bass fillet or other firm fish - 1 ½ lb.
Tomatoes, 1 can whole - 28 oz.
Black olives, sliced - One 4 oz can
Onion, medium, sliced thin
Celery, 2 stalks, chopped
Chili Stuff, Mumbo Gumbo Mix - 1 big TBL
Cayenne, ground- 1 tsp

Combine the vegetables and seasoning and pour over fish
Bake covered in a 400 degree oven for about 20 minutes. The fish should now be flaky.
Serve with a big scoop of rice.

WESTERN BREEZES -Chicken breast with BBQ

the very light west winds have brought out the yellow flags again but the ocean is flat and the tide will be rising most of the day so swimming is great. The skies will remain clear most of the day but in the afternoon it could get noisy and wet. The humidity has finally reach the 90's so it will feel hotter than it is.

GRILLED CHICKEN BREAST with BBQ

Sauce:
Small onion - minced
Garlic cloves, 4 - minced
Olive oil - 3 TBL
Chili Stuff Chili Mix - big TBL
Cayenne ground - pinch
Tomato paste - 4 oz. can
Dry Vermouth - 4 to 6 oz.
Honey - 2 TBL
Japanese soy sauce 2 TBL
　
Combine the onion and garlic in a pan at medium and cook for about 5 minutes while stirring so the garlic doesn’t burn. Add the chili mix & the cayenne and stir for another minute. Lower the heat. Add the tomato paste, Vermouth and Honey and soy sauce. Stir to blend and let this simmer for about 20 min. Make sure the tomato paste turns to a mahogany color.
Take the skinless chicken breasts and brush each side with the sauce and place in preheated ribbed broiler pan at medium for about 7 minutes per side. When they are done serve with a generous amount of sauce on each breast.

CLOUDS - Tacos with Zucchini & Corn

The humidity is up there but the clouds are cooling the air. It should not go above the 80's today. The ocean is flat and the almost non- existant breeze is from the NW so the yellow flags are out. A swim along Hollywood Beach is easy because the tide is up most of the day.

TACOS with Corn & Zucchini
　
Flour tortillas one package of 6 or 12
Olive oil
Corn kernels - 1 can - 15 oz.
Garlic, 4 cloves, minced
Sweet onion, large - diced
Tomatoes, fresh - chopped
Zucchini 3 - diced
Oregano - ground -1 tsp
Black beans, 1 cup rinsed
Green salsa - 1/2 cup
Kosher salt
Black pepper, fresh ground
Jack cheese - ½ cup - grated.
Chili Stuff Chili Mix - 2 tsp

In a large pan at medium cook the corn and add the onion and cook while stirring until shiny.
Add the garlic and stir this while it is cooking for about 1 minute. Add the tomato and zucchini and the Chili Stuff Chili Mix. Stir and cook until zucch is tender, about 4 minutes. Spoon all this onto the tortillas and drizzle on some salsa verde and a pinch of salt and pepper. Fold the tortillas and finish off with a good sprinkling of grated cheese.

WATER SPOUTS - Pork Roast with Mustard Paste

the tide is up during most of the day and the sky is clear but as the east wind fills in water spouts may be off shore and also some lightning. The ocean is calm and warm. Humidity is in the 80's.

Pork Roast with mustard paste

Pork roast 2 ½ lbs.
Garlic 3 cloves - julienne into 4 slivers per clove
Olive oil
Red rose potatoes
Fresh carrots
Mustard paste prepared from:
Dijon 1 TBL
Deli style 1TBL
Chili Stuff Chili Mix 2 tsp
Rosemary, ground - 1 tsp
Whisk together and set aside.
With a knife punch deep slits all around roast and insert one garlic sliver into each. - at least 12 times.
Preheat oven to 350 degrees.
Brush onto all sides of roast the mustard paste.
Use a shallow baking pan with a couple of glugs of olive oil.
Place pork in pan fat side up and roast uncovered for about 25 minutes per pound or to 170 degrees internal temp.
Let stand for 5 or 10 minutes.
If you remove the roast from the heat when it is at 160 the temp will continue to climb to 170 while the roast is standing
Use a few red potatoes and carrots. Quarter the potatoes and salt and pepper.
Chop the carrots into two inch pieces and julienne. Place them in the pan around the pork roast.

SUNSHINE ANS SHOWERS - Roasted Chicken with Garlic & Rosemary

The tide is up for most of the day so swimming is great long Hollywood Beach. The day is clear and the south breeze is very light. In the afternoon it may swing to thr east and bring some very brief showers but they probably won't reach the beach. There are yellow flags flying but the water is calm.


ROASTED CHICKEN with GARLIC & ROSEMARY

Chicken - 3 ½ lbs.
Mustard with seeds - ½ cup
Garlic, 2 cloves, - minced
Rosemary , ground - 1 TBL
Kosher salt
Black pepper, fresh ground
First take the whole chicken and sprinkle the cavity with Kosher salt and pepper to taste.
Make a mixture of the mustard, garlic and rosemary. Loosen the skin, like a sweater.
With your hand, cover the skin beneath the skin with a layer of the mustard, garlic mix.
Use and oven preheated to 375. Place the chicken on a rack in a shallow baking pan breast side up.
Roast in the oven for about 1 hour and 20 minutes. Let it stand for about 10 minutes before slicing or serving.

CLOUDS & DRIZZLE - Turkey Kebabs and Couscous

Not much sun at the beach today but the water is warm and the tide level is great for swimming. The humidity is in the 80's so the air will feel warm.



TURKEY KEBABS with COUSCOUS

Turkey tenderloin - cut into 1 ½” pieces
Plain Greek yogurt - about a cup
Marsala wine - ½ cup
Ginger, ground - 1 tsp
Garlic, ground - 1 tsp
Kosher salt
Couscous, 1 package with seasoning
Black olives, 4 oz can - sliced

Cut turkey into 1 ½” pieces and skewer. Place this in a marinade of the Yogurt, Marsala wine, Ginger, Garlic, and salt to taste. Let these soak for at least ½ hour.
Make the couscous according to package instructions and when done stir in sliced olives.
Place the skewers on the medium hot grill. Turn often while they cook through, maybe 10 minutes.
With a fork, remove the turkey from the skewer and place on a bed of couscous.
Serve immediately.

CLOUDS & DRIZZLE

SUNNY BEACH Prime Rib & Artichoke Wrap

Sun & clouds with humidity at about 87% today.

Almost no breeze so it will seem warmer than the high 80's. The ocean is calm and the water is a good depth for a comfortable swim.

PRIME RIB & ARTICHOKE WRAP SANDWICH

Roast beef rare, ½ lb - sliced in thin strips
Artickoke hearts , 1 can - sliced thin
Basil, fresh - 1 bunch, stemmed
Baby spinach leaves - stemmed
Garbanzo beans - One 11 oz can - drained & rinsed
Parmesan cheese, fresh grated
Olive oil
Lemon juice - 2 oz
Kosher salt - pinch
Black pepper, fresh ground - pinch
Romaine - julienne
Flour tortillas wraps


Toss together in olive oil, the artichoke hearts, spinach leaves and garbanzo beans with grated parmesan cheese.
Brush the warm tortilla with olive oil and place strips of roast beef on it. Use pinches of salt & pepper to taste.
Lay on a covering of the artichoke-heart mixture. Add some fresh basil leaves on top. Lay on some strips of romaine and drizzle this with lemon juice. Roll the tortilla with stuffing. into a fine sandwich.

SUN & CLOUDS - Shrimp with Mango Salsa

Light eastern breezes will be here all day and the tide is up most of mid day, so with warm water temperature the swimming is great. We may get some thunder in the afternoon but the beach should stay dry.



SHRIMP WITH MANGO SALSA

Shrimp, ¾ lb - peeled
Mango - peeled and diced, 2 cups
Sweet onion, small - diced
Garlic- 2 cloves - minced
Cumin, ground - 2 tsp
Olive oil
Jalapeñ o pepper - 1- minced
Lime juice - 1 lime
Heat a grill to medium and cook the shrimp until pink, after brushing with olive oil on each side . This is very quick
Mix together the diced mango, diced onion & minced garlic, olive oil, jalapeñ o, cumin & lime juice.
Place the shrimp on a plate and cover with the salsa

DARK CLOUDS - Smashed potatoes with Asiago Cheese

The dark clouds are out to the east over the water. The winds are very light from the NE.

It is warm but not a great beach day. The ocean is still warm and the water is fine for swimming and won't get real shallow until the afternoon.

SMASHED POTATOES with CHIVES & ASIAGO

Red Potatoes, 2 large - unpeeled & chopped
Garlic cloves, 6 - sliced thin
Milk - 1/3 cup
Butter - 4 TBL
Kosher salt - a couple pinches
Black pepper, fresh ground - a couple pinches
Asiago cheese, fresh grated - 1 cup
Italian Bread crumbs -¼ cup
Chives, one bunch, chopped

Boil the potatoes with the garlic. When tender, drain off the excess liquid. Add the milk, butter, salt & pepper and mash the spuds. Transfer the smashed potatoes to a casserole. Combine the grated cheese, bread crumbs & chives. Mix into and sprinkle over the top of the potatoes. Place in a preheated broiler about 4 inches or so from the heat. When the cheese melts and starts to brown, remove and serve.

WARM OCEAN - Penne pasta with Vodka Sauce

The ocean is very warm and flat, because even though the direction is fromw the Northwest the breeze is virtually non existant. The depth is shallow for most of the day and the sun is strong, even though the afternoon calls for a few showers, so the temp will be in the high 80's.



PENNE PASTA with VODKA SAUCE

Pasta - ¾ lb.
Italian tomatoes - 1 14 oz can - drained & squashed
Vodka - 7 oz.
Heavy cream - 8 0z.
Red pepper flakes - tsp.
Kosher salt
Butter - 1 stick (¼ pound)
Parmesan cheese - fresh grated
Olive oil- 3 TBL

Cook the Penne in a large pot of boiling water for about 9 minutes or to al-dente.
Use a large deep pan at medium Pour in a couple glugs of olive oil and add the crushed tomatoes and melt in the butter at this time. Add the vodka & pepper flakes. Add a couple pinches of salt. When the tomatoes look cooked mix in the heavy cream.
Stir in the cooked Penne to the Tomato sauce. Serve in bowls with a good sprinkling of cheese on top and crusty bread at the side.

OVERCAST - Bay Scallops with Garlic & Tomatoes

Overcast with breaks of sunshine at the beach today. The humidity is up so the temperature will seem warmer than the 80's. The light winds are from the south but that is it. The TS Erika
that had been threatening has fizzled. There are a few small waves from it but the tide is low most of the day so these are just visual and not much to think about. There may be some showers in the afternoon.


SEA SCALLOPS with GARLIC & TOMATOES

Sea scallops - 1 ½ lb
Garlic - 3 cloves, minced
Sun dried tomatoes - 1 cup, julienned
Dry Vermouth
Arborio Rice (or short grain) - ½ cup
Butter - 4 TBL
Kosher Salt
Black pepper, fresh ground

Heat a a large pan to medium. Sauté in olive oil the scallops and garlic together. These cook very quickly.
Almost immediately add the tomatoes, and while constantly stirring add the lemon juice and vermouth and butter.. As soon as the butter melts remove pan from heat. The whole dish should only take seconds to cook.
Serve with a good scoop of rice.

SUN MIXTURE - Crab cakes

Very light breezes from the south bring lots of sunshine to Hollywood Beach. The breezes also bring a chance of thunder showers in the afternoon, but these probably won't reach Hollwood. The ocean tide is low most of the day and the water and humidity are about the same, high 80's.


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.

WARM CLOUDS - Lentil soup w/ Turkey

The NW breezes make it overcast at the beach but it is a good direction to keep tropical storm Erika away from our shore. The storm is still too far away to know but this is a good wind direction. The tide is shallow during most of the day and the humidity is high so even though the temperature will stay in the 80's it will feel warmer.

LENTIL SOUP with TURKEY

Turkey thighs , 2- skinned & chopped
Lentils - ½ cup
Onion - medium - chopped
Carrot - chopped
Baby Bella mushrooms, 4 oz, sliced
Leek, white part - chopped
Celery, 2 stalks, chopped
Chicken broth - 1 quart
Dry Vermouth - 4 oz.
Kosher salt
Black pepper, fresh ground
Thyme, ground
Olive oil

Remove skin from turkey thighs. In a deep pan at medium brown after seasoning each with salt & pepper to taste and a pinch of thyme. After browning place thighs in a pre-heated oven at 350 for about ½ hour.
User a large pan at medium with some olive oil. Place all the chopped vegetables in and sauté and stir until shiny.
Use a big deep pot and add the chicken broth with the lentils and cook covered at low temp for about 45 minutes. Add the vermouth and the cooked turkey that is now cut up into ½” pieces. Add the vegetables. Check the seasoning. Stir and cook for another 15 minutes at low temp.

CONTINUED SUN - Tomato Soup with Feta & Prosciutto

Light breezes blow from the north on-shore and these switch to the SE in the afternoon. The tide is out most of the day, but if you go into the shallow water it will be in the high 80's just like the air.

FETA CHEESE - PROSICUTTO TOMATO SOUP

Tomato Sauce - 2 cans - 28 oz each
Feta cheese - 4 oz. - crumbled
Prosciutto - minced - 6 oz.
Carrot - 1 - chopped
Leek, white part - chopped
Chicken broth - 1 quart
Garlic - 3 cloves - minced
Heavy cream - 3 TBL
Kosher salt
Black pepper - fresh ground
Basil -dry ground, 1 tsp

Use a large pan and heat tomato sauce. Pour this in a blender and add the cheese, leek, carrot and garlic. Blend until smooth. Return to deep sauce pan and mix in the chicken stock and basil, salt & pepper.
Bring the heat up to just under boiling. then reduce and simmer covered for about 20 minutes.
Ladle into bowls and sprinkle each with a good covering of prosciutto.