SE FLOW - Chili Chicken Casserole

The breeze from the SE is almost nothing today.
The tide is out and low for most of the day. The air won't get above 80 at the Hollywood Beach and the ocean will remain in the high 70's. Humidity is abiut 80% so it will feel warmer.


CHILI CHICKEN CASSEROLE
For about a dozen

Egg noodles - 1 lb
Chicken - cooked, boned - 3 to 4 cups
Onion, Spanish, diced - ½ cup
Butter - 2 TBL
Mushroom soup, condensed - 3 cans (10 oz each)
Pimento, chopped - 4 oz jar.
Jalapeño pepper, minced - 2 TBL
Kosher salt
Black Pepper, fresh ground
Cheddar cheese, sharp - shredded - 3 cups

Boil in water noodle until al dente. In a large pan at medium, sauté onion until shiny then mix in the soup base, pimentos, jalapeños,
Heat the oven to 350. Use a greased 4 qt casserole. Layer in the ½ noodles then half the chicken. Season to taste with salt & pepper. Then ½ the soup /sauce mix and about half the cheese. Repeat the layers and bake for about 45 minutes, uncovered.

WARM SUNSHINE - Grandma's Chocolate Cake

Low tide for most of the day at Hollywood Beach. The sun will be a little warmer today and the temp might reach the 80's again. Light winds from the north will keep the calm ocean in the 70's and make it feel refreshing.


GRANDMA’S CHOCOLATE CAKE
　
Butter - 2 TBL
Sugar - 2 Cups
Eggs, 2 - whisked
Milk - 1 ½ cups - room temp
Heavy cream - ½ cup - room temp
Flour, -sifted - 2 ½ cups
Baking soda - 2 tsp
Chocolate, bitter - 4 oz. - grate
Kosher salt - 2/3 tsp
Vanilla 2 tsp

Use a large bowl and whisk together the ingredients in the order given. Don’t over mix , especially in warm weather. The milk and cream should be at room temp.

Pour the mixture into a greased and flour-dusted baking pan. Tap to level it all.
Bake in a preheated oven at 350 for about 20 to 25 minutes.

COLD FRONT - Red Salmon Baked

The water is down to 77 and the air probably won't get out of the 60's today. We have been visited by another cold front from the north. It brings a lot of sun but not much warmth. The tide will be low for most of the day so it is a good time to visit one of the eateries along the Hollywood Broadwalk.

BAKED RED SALMON FILLET

Salmon fillet - 2 LB.
Onion , grated - 2 tsp
Sour cream - 1 cup
Lemon juice - 1 lemon
Kosher salt - pinches
Black pepper, fresh ground - pinches

Use a shallow baking pan, brushed with olive oil. Place the fillet in the pan and season to taste with salt & pepper. Squeeze the lemon juice around on the salmon.
Mix together the sour cream and onion and spread over the salmon.

Bake in a preheated oven at 375 for about 35 minutes, or until salmon is flaky and the pan sauce has become light brown.

CHILLY DAY - Duck wraps

The temp overnight plunged into the mid 50's.

At least the sun is out today and even though the air won't make 70, the water will feel warmer at close to 80. The breezes are out of the north and won't add much in this low humidity climate.

DUCK WRAPS FOR ANYTIME
Can be made ahead of time and chilled
Serve with dipping sauce
Roasted Duck – legs and breast – shred
English cucumber – 4" sections julienne into ¼" slices
Scallions – 8 - green part, julienne into strips about 4" long
Fresh Mint leaves – handful, stemmed & julienned
Baby arugula, julienned
Flour tortillas
Chili Stuff Chili Mix
Parmesan cheese, freshly grated
Kosher salt
Black pepper fresh ground
　
Heat tortilla until soft. Lay flat on table top.
Arrange shredded duck over about ¼ of open tortilla
Sprinkle on about ½ tsp of Chili Mix
Lay on some slice of cucumber and alternate with scallions
Make a nice covering of grated cheese
Lay on a layer of mint leaves and on top of this add a layer of arugula
Add a pinch of salt and fresh pepper
Roll wrap tightly around ingredients
Place the wraps on a plate all together for immediate eating or refrigerate for later.
Dipping Sauce
Whisk together equal amounts of about 2 TBL each
Deli Mustard
Balsamic vinegar
Olive oil
Mayonnaise
2 tsp of Chili Stuff Chili Mix

LIGHT WESTERN BREEZE -Turkey Breast

The humidity is high so the ocean will feel refreshing at Hollywood Beach today even though the water is down to about 80. Clouds and showers most of the day will keep the beach pretty empty evn though the ocean is just right for swimming.

Turkey Breast – Herbs & Tuna Sauce

Turkey Breast
Olive oil
Oregano - 1 TBL
Thyme – 2 tsp
Parsley – 1 TBL
Chili Stuff Mumbo Gumbo Mix – 2 tsp
Chicken Stock 1 cup
　
Use a shallow baking dish. Coat Turkey breast with olive oil. Spread on dry oregano, thyme, chopped parsley, and Gumbo Mix. Rub them all around breast for even coverage.
Add the chicken stock and place in a preheated oven at 375 for 30 to 40 minutes.
The stock will keep the Turkey very moist.
While the turkey is in the oven, place the following in a blender
One 4 oz can of Tuna packed in oil
2 fillets of anchovy
About a dozen capers
Juice of ½ a lemon

Put all these in a blender and puree, then scoop into a bowl. Now add a couple of TBL of mayonnaise and whisk together for a wonderfully rich and light sauce.
When turkey comes out of the oven let it stand for ten minutes, then slice it on the bias into about 1/3" pieces. Lay a few pieces on a plate, overlapped, and pour some tuna sauce over the top.

Thighs can be substituted for breast.

BEACH RAIN - Afghanistan - Super Egg Plant

It is a dark and wet one today. The plants like it but Hollywood Beachgoers will stay inside during these continous thunderstorms. The temp is at least about 80 and humdity is about 90%.
Yhe light winds are out of the SW.

AFGHANISTAN

Damn it. I always liked President Obama because he spoke well an was a student of history. Obviously he skipped a couple of classes. The ones where they explained that Afghanistan has never in human history ever been conquered, or even successfully occupied, by an outside government; not the Egyptians, even after they built the Pyramids, not the Persians, when they were the world’s greatest force for a couple of thousand years. Alexander went around the crap hole on his way to India, The Romans said, why bother? In modern times the British Empire broke its back trying to deal with the Khyber Pass and then the Russians went bankrupt.

So why do we think we are so smart? Hubris is painful.
So why does our president listen to some two-bit generals, who are only self serving?

There has not been a general in history who didn’t want more and promise he could win if he could just have more troops to command.
So here we are on the brink, in a place of nasty mountain tops and deep valleys, trying to screw with people who don’t like us in the first place.
We made it through the old Skull & Bones man, who never heard, that " it is a lot easier to start a war than end one." And now it looks like we have to get past someone who never read, "If you don’t learn from the mistakes in history you are doomed to repeat them."
They should all be saying. Don’t let the door hit you in the ass on the way out.

SUPER EGGPLANT

Eggplant , 1 - peeled and sliced’
Clams, minced - One 7 oz can - save juice
Butter - 1 stick
Cracker crumbs - 1 cup
Kosher salt
Milk - ½ cup
Boil the sliced eggplant. Drain and mash it with 2 TBL of butter.
Use a buttered casserole, a size that fits. Put in a layer of eggplant, then a layer of clams, then a a layer of cracker crumbs. Dot with butter, about 3 TBL worth.
Mix the reserved clam juice and milk together and pour over top of eggplant and clams
Add a couple pinches of salt.
Bake this in a preheated oven at 350 for about ½ hour.

NW Breezes - Grouper with Artichoke Butter

A light breeze comes from Northwest today and the 80 degree ocean is perfect for swimming along Hollywood Beach. There is a low risk of rip currents so you may want to stay near the lifeguard towers when you are in the water.
Lots of sunshine.


GOUPER FILLETS IN ARTICHOKE BUTTER

Grouper fillets, 6 - about 2 or 2 ½ lb
Artichoke hearts - One 14 oz can
Mushrooms, sliced - 8 oz.
Kosher salt - 1 tsp
Cayenne pepper - couple pinches
Garlic, 4 cloves - minced
Green onion tops 4 TBL - chopped
Butter - ½ cup
Parsley, dry - 1 TBL
Lemon juice - 1 TBL
　
Use a 1 qt bowl. Add the butter, garlic green onion, parsley, garlic, . Cook this in a microwave for a couple of minutes. Add the lemon juice, mushrooms, artichokes, salt, and cayenne and microwave this for another couple of minutes. Pour this sauce over the fish an cook in a preheated oven at 350 for about 8 minutes or until the grouper starts to flake. Let it stand covered for about 3 minutes.

SUNNY BEACH DAY - Curried Zucchini soup

The ocean is only 78 degrees but the tide is good for swimming today. The light south east breezes will keep the air temp in the comfortable mid 80's.

CURRIED ZUCCHINI SOUP
　
Zucchini, thinly sliced - 2 lb
Garlic, 3 cloves - minced
Curry powder - 2 tsp
Butter - 4 TBL
Kosher salt - 1 tsp
Chicken broth - 8 oz
½ and ½ - 2 cups

Use a large pan at low. Melt the butter and add the zucchini slices with the garlic. Cook at low temp and stir often so as not to burn the garlic. After about 8 minutes and making sure the zucchini is not brown, add the Curry powder with salt and continue to cook until tender.. Pour the ingredients into a processor and blend until smooth. Add the chicken broth and ½ and ½ . After blending these, chill the soup until serving.

LIGHT SE BREEZES - Mahimahi with Leeks

Very light breezes from the SE will bring lots of sun to Hollywood Beach today. The ocean tide is up but the water is only at about 78. Swimming is excellent today even though there is a slight chance of rip currents in scattered places. The air should reach the mid 80's by the afternoon hours.


MAHIMAHI MEDALLIONS and LEEKS
　
Mahimahi, fillets 2 lb.
Flour - 1 cup
Eggs, 4 - whisked
Olive oil - 8 oz
Butter - ½ cup
Garlic, 4 cloves - minced
Leek, 1 - julienne
Kosher salt - 1 tsp
Black pepper, fresh ground - couple pinches
Lemon juice - 2 TBL
Dry Vermouth - 4 oz.

Cut the Mahi into 3” medallions. Dredge fish in flour and then dip in the egg and butter mixture.
Sauté fish for about 2 minutes per side and set aside.
Use the balance of the butter with olive oil and sauté the garlic and leeks while stirring. Season with salt and pepper and deglaze with the vermouth. Spoon this sauce over the medallions of Mahi.

CALM OCEAN - Chicken, peppers and pecans

Very light northern breezes will keep the sun shining at Hollywood Beach today.
The calm ocean is just right for swimming along the shoreline.
THERE IS ALMOST NO THREAT OF RIP CURRENTS BUT IF YOU WANT TO BE VERY SAFE THEN SWIM NEAR A LIFEGUARD TOWER.
The air will only make it to the mid 80's today.



CHICKEN with PEPPERS and PECANS

Chicken Breasts, about 1 ½ lb. - skinned and cubed ½”
Kikkoman soy sauce - 3 TBL
Cornstarch - 2 tsp
Dry Vermouth - 2 TBL
Ginger, ground - ½ tsp
Kosher salt - ½ tsp
Sugar, granulated - 1 tsp
Olive Oil 2 TBL
Green peppers - 2 small. - Julienne ¾”
Green onions, 4 - - chop diagonally 1” pieces
Pecans, Broken or halved - 1 up
　
Use a small bowl. Dissolve the cornstarch in the Kikkoman. Whisk in the vermouth, ginger, sugar & salt.
Heat the olive oil in a wok and stir fry the peppers and onions for about 2 minutes, then remove. Stir fry the pecans for about a minute and remove. Now stir fry the chicken in easily handled amounts. Add the Kikkoman mixture to all the chicken and stir until thickened. Add the vegetables and the pecans.
Cover wok for about 1 minute more cooking , and serve.

SUNSHINE AT BEACH -Kim Chee Salad

Very light northern breezes are pushing the water temp down to 78 degrees at Hollywood Beach, but the ocean is calm and great for swimming. The water won't seem that cold because the humidity is up and the air is about the same temp.

KIM CHEE SALAD
　
Cabbage - 1 head, chopped bite size
Kosher salt
Carrot,1 - jullienned
Green onion, 4, chopped
Garlic, 6 cloves, minced
White vinegar - ½ cup
Red pepper, crushed, 1 ½ tsp
Sesame seeds, roasted 2 tsp
Olive oil.- 4 TBL
Sugar, granulated, 3 tsp
　
Sprinkle cabbage with a liberal amount of salt. Then toss it and set aside for about ½ hour before rinsing and draining it.
Use a large bowl and combine the cabbage with all the other ingredients, Toss and let it chill for awhile, the longer the better. During this time toss every once in awhile to blend the flavors.

NORTHERN BREEZES - Chicken Supreme - baked

The water and air will be about the same today in the high 70's. The tide is high enough for easy swimming and the ocean is calm even though the breezes come from the north at about 10 mph.
Sun all day.



CHICKEN SUPREME BAKED

Chicken, whole fryer, cut up
Onion soup mix - 1 package
Rice, California short grain - 1 cup
Mushroom soup - 1 can
Beef broth - 1 can
Water - ½ cup
Mushrooms , sliced - 4 oz
Lima beans - frozen ½ package
Olive oil

Roll the Chicken pieces in the dry onion soup mix
Use a shallow baking pan Pour the uncooked rice in the bottom after brushing pan with olive oil.
Mix together the soups, mushrooms and beans and pour over rice.
Put the chicken pieces on top and cover and seal with foil.
Bake for 1 ½ hours in a 350 degree oven.

SUNSHINE AT BEACH -Roast Lamb

The ocean is shallow most of the day and the 80 degree water is calm, so the yellow warning flags don't mean much along Hollywood Beach. There is almost no wind today. If you want to swim in the safest condition just stay close to the lifeguard towers. Lots of sun today.

ROAST LAMB

Lamb roast
Kosher Salt
Black pepper - Fresh ground
Rosemary, ground, - 1 TBL
　
Use a shallow baking pan in a 300 degree over. Rub the lamb with the salt and pepper and rosemary and place in pan fat side up. Lamb is particularly friendly to all sorts of seasoning so use whatever you have. Cook for about 20 minutes a pound or until the temp of the lamb reaches about 165 degrees. Let it stand for 10 minutes before slicing..

Serve with a fresh green salad and dry red wine.

NORTHERN BREEZES - Pheasant in Creamy Gravy

The light breezes start in the NW and switch to the NE. The water is only in the high 70's and the humidity is about 80%. The tide is very low most of the day so the red flag warnings are not serious at Hollywood Beach.


Western Style Pheasant - Creamy Gravy

Pheasant - cleaned
Bacon - 6 slices
Flour
Kosher salt
Black pepper- fresh ground
Milk - 2 cups
　
Use a large iron skillet. Cook the bacon until crisp, and remove
Cut the pheasant into serving size pieces. Dredge in flour with salt & pepper.
Place the pieces of the bird into the bacon fat and brown quickly. Turn the pan to low and cook the bird, covered for about 20 minutes. Turn over the pieces once. Remove to a warm oven.
Add the flour , 2 TBL to the hot fat and pheasant juices. Stir continuously and slowly add the milk. Keep stirring until the sauce thickens
Serve pieces of pheasant with a good scoop of sauce.

North Breezes, Cloudy - Danish Cabbage Soup

The Northwest breezes of about 15 MPH have cooled the ocean to the high 70's and brought along some clouds The tide is low for most of the day and there are yellow flags on the lifeguard towers. The air won't get above 80.

And the humidity is down to about 65%.

ATHLETE’S FOOT ITCH - Good to Know
Many people carry fungus that has no symptoms and yet causes athletes foot.. Once the feet get hot and sweaty between the toes, the body sends histamine to attack it and this causes the itching. Just get over-the-counter fungal medicine to take care of the problem.

DANISH CABBAGE SOUP

Lamb Shoulder , 2 lb. - Cut meat into bite sized pieces
Cabbage - 1 head, chopped
Carrots - 4 , diced
White potatoes, medium 4 - diced
Leeks, 4 - white part , chopped.
Olive oil - 2 TBL
Kosher salt - to taste
Black pepper, Fresh ground - to taste

Use a deep pot at low place meat and bones in and cover with water. Cook, covered, for about 4 hours. During this time add the salt & pepper to taste.
In another pot add the cabbage and leeks together and cook until tender. Cook the potatoes and carrots, in olive oil, together until tender. Add all the vegetable to the lamb and broth just before serving.

Low Tide Calm Ocean - Kahlua Stinger

The tide is low for most of the day at Hollywood Beach. The ocean temp has dropped to the high 70's but this will seem comfortable because the humidity is still up there. There are yellow flags out but they don't mean much with the tide this low.

KAHLUA STINGER

Kahlua coffee liqueur - 1 jigger
White Crème de Menthe - 1 jigger
Crushed ice - ½ cup

Place ingredients in blender and blend well. Pour into a glass through a strainer.
Add a fresh mint leaf on top as garnish.

SUNNY BEACH - Ginger Pork Fried - Spinach Dip

The northeast breezes have brought out the red warning flags, but 80 degree water at Hollywood Beach is shallow for most of the day. It will seem chilly when you first dive in because the air is about the same and the humidity is in the high 80's. Then when you come out it will be the reverse and the water will feel much warmer than the breezy air. Lots of sun all day.

GINGER PORK - FRIED
Lean pork , 2 lb - 1 inch cubes
Olive oil, 2 oz.
Maui onion , 1 cup - minced
Garlic - 3 cloves - minced
Kikkoman - 4 oz
Ginger , ground - 2 tsp
Red wine vinegar - 2 TBL
Rice, short grain - 1 cup

Use a deep large iron pan at medium with the olive oil. Add the pork cubes and brown completely
Add in the onion and garlic with the soy sauce. Cook or about 5 minutes. Add the ginger and vinegar, cover and cook for about 10 minutes. Serve over a good helping of steamed rice.

BLUE SPINACH DIP or SPREAD

Spinach, frozen chopped, thawed - 10 oz.
Blue cheese ½ lb. - soft
Mayonnaise - 1 cup
Sour cream - 1 cup
Watercress - diced - 1 cup
Sweet onion - minced - ½ cup
Garlic, 3 cloves - minced
Dill leaves - 1 tsp
Oregano, ground - 1 tsp
Basil, ground - 1 tsp
Kosher salt - to taste

Combine all thee ingredients and blend well. Chill until serving.

Northwest breezes, Sunshine - Teriyaki Meatballs

The breezes out of the northwest have almost stopped. The air is only at the mid 70's. and that will make the 79 degree water feel warm. The tide is right for swimming and the ocean is flat.


FIXING DOG SHED - HINT
If Fido sheds all over your couch. No sweat,
Just use a clean dry rubber glove to rub down the fabric,
The pet hair will collect in easy clumps.




TERIYAKI MEATBALLS


Ground beef - 1 lb.
Onion - chopped - ½ cup
Bread crumbs - 1/3 cup
Egg - 1
Kikkoman - soy sauce - ¼ cup
Kosher salt - 1 tsp
Black pepper, fresh ground - a pinch
Olive oil - 1 TBL
Sherry - 2 tsp
Water - 4 oz
Brown sugar - 2 TBL
Ginger, ground - ½ tsp
Garlic - 1 clove - minced
Cornstarch - 2 tsp
Combine the ground beef, onion, bread crumbs, egg, salt and pepper and 1 TBL of Kikkoman and make into a couple dozen meat balls . Use a large skillet at medium with the olive oilLightly brown the meat balls and set aside.
Whisk together the Sherry. Water, sugar, ginger, garlic, corn starch and remaining soy sauce…Cook in your pan at low heat stirring constantly until sauce thickens, Return the meatballs to the pan and simmer, covered for about ten minutes.

LIGHT WESTERLY BREEZES -Marinated Shrimp

The direction of the breeze is from the west and that brings out the green flags again.

The tide is right most of day for swimming in this 80 degree ocean. Even though the air won't get out of the 70's it will seem warmer because the humidity is around 90%. Lots of sun today.

MARINATED SHRIMP - SAUTEED

Shrimp, shelled - 2 lb.
Onion, granulated, - 1 tsp
Red pepper flakes - 1 tsp
Italian dressing - 4 oz
Lemon juice - One lemon
Cumin - - 1 tsp
Catsup - 2 TBL
Olive oil - 3 TBL

Add the seasonings to the Italian dressing to make the marinade. Use a shallow dish. Place the shrimp, shelled except for the tails, into the bowl and cover with the marinade. Marinate for 3 hours or overnight.
Sauté the shrimp in olive oil and serve with fresh crusty bread.

SOUTHERN BREEZES - Venison Stir Fry

The winds are now from the south and are deminished. The tide is still up most of the day so if you swim then stay close to the lifeguard towers for safety. The water temp is now down to about 80 but the humidity of around 70% will make the day very comfortable.


VENISON STIR FRY

Serves 5 or 6
Venison meat, 2 lb. - cut into ¼”strips
Carrots, 3, chopped bite size
Cauliflower tops - 2 cups, chopped
Celery stalks - 3, cut asymmetrically
Mushrooms, sliced - 2 cups
Pea Pods - 10 oz
Onions, green - 3 - cut into about 1 ½” pieces
Beans sprouts - 1 can
Bamboo shoots - 1 can
Olive oil - 3 TBL
Rice, California short grain - 1 cup
　
Marinate meat for at least a couple of hours.
Steam the rice separately and set aside.
Use a large pan or a wok. on medium heat. Add the meat, and brown while stirring., about 10 minutes
Add the carrots and keep stirring. Add the cauliflower, keep stirring.. Add the celery, pea pods, Bean sprouts andBamboo shoots while stirring , cook until vegetables get shiny. Add the mushrooms and green onion and cook for another minute.
Serve over a good scoop of sticky rice.

Marinade:
Kikkoman soy sauce - ½ cup
Water - ½ cup
Lemon juice - - 1 lemon
Brown sugar - - 1 tsp
Black pepper, Fresh ground - a pinch
Kosher salt - a pinch
Garlic, ground, a pinch.
Ginger, ground -½ tsp

SE WINDS - Holiday Stuffing

The winds are now coming from the SE andeven though they are beginning to subside they also bring the warning flags out. The possibility for rip currents is here on Hollywewood Beach today, especially with the tide up most of the day.

GOOD TO KNOW

First Aid for common poisoning

Do not have victim vomit IF:

Burns around the mouth and lips
Breath odor of gasoline or other petroleum product
Unconsciousness
Convulsions
Exhaustion

Call for immediate Medical help.
Dilute poison with Water or Milk
Try to find out what was swallowed.

Holiday Stuffing

Sweet Italian sausage, 4 into ¼" pieces
Mushrooms – 6 oz. Sliced
Onion – 1 medium chopped.
Celery – 2 stalks chopped
Apple – 1 chopped
Parsley - 2 TBL , chopped
Dry bread, ½" cubes. 1 cup
Raisons - 2 oz.
Butter 1 TBL
Chili Stuff Chili Mix – 1 TBL
Walnuts. ½ cup – chopped or broken
White Pepper – ground 1 tsp
Olive oil
Chicken Broth - 4 oz

In a big deep pan at medium heat. Pour in a couple glugs of olive oil. Squeeze the sausage from their skins into the pan and break into ¼ inch [pieces. Add the onion and celery. Stir everything around and add the butter.
After a couple of minutes add the parsley and mushrooms and chili powder and stir again.
Remove from heat and add the chopped walnuts, apple and dried bread cubes.
Mix everything and season with the white pepper.
If you are filling a bird do so now. If you are cooking on stove-top add your chicken broth and cook covered until the apples soften. Stir every once in a while so nothing sticks to the pan.

EAST WINDS - RED FLAGS - Brisket

East winds at about 30 MPH continue to make things rough at the beach.
The water level is up for most of the day. The dangers
of rip currents are real.
At least these winds have blown IDA away
from south Florida . The temp of the ocean is
lower than 80 now and there is a lot of sun
shine.



BEEF BRISKET
　
Brisket – 5 lb
Kosher salt - 1 ½ tsp
Black pepper, fresh ground - 1 tsp
Olive oil – 1 oz
Beef broth – 4 cups
Red wine vinegar – ¾ cup
Carrots – 8 – cut into 2 " pieces
Red potatoes – medium – 4 cut into 2" pieces
Prunes, dried & pitted - 2 cups
Pre heat oven to 350. Rub brisket all over with salt & pepper. Brown brisket in a large deep pan with olive oil, about 5 minutes per side. Add beef stock and vinegar. Cover with heavy foil and cook in oven for3 hours.
Add the carrots and potatoes recover and cook for another hour. Add the prunes and cook covered again for another 45 minutes.
Remove from oven and let cool to room temp for about 1 hour. Sprinkle with a pinch of salt and pepper. Can be chilled for 12 hours.
Brisket can be reheated later after slicing pieces and wrapping in foil. The vegetable can be reheated at any time. Pour the pan juices over everything.

STRONG EAST WINDS - Cuban Style Pork Roast

High tides and strong east winds create a real rip current warning along Hollywood Beach. These winds will also bring lots of sun. Just stay close to the lifeguard towers if you go into the 80 degree water.


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 ingredientd 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 oliveoil.
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.

NORTH WINDS - Pork Roast with Mustard Paste

Northeast winds and high midday tides make the rip current warning serious along Hollywood Beach. If you decide to swim anyway, it is a good idea to stay close to the lifeguard towers. LOW HUMIDITY AND LOTS OF SUNSHINE TODAY.

SAVING MONEY ON EVERYDAY ITEMS - HINT

The simplest way is to just ask yourself if you really need it., whether it is a GPS Navigation system or an overpriced sugar filled snack. If you find a wine that you really like, buy it by the case rather than the bottle.

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.

RIP CURRENTS FROM NORTH - Italian meat balls

The Northeast winds have brought out the red flags to warn of possible rip currents. The tide is up for most of the day so it is advised to swim near the lifeguard towers. The humidity is low again so the 75 degree temp today will not feel that warm. Sun and clouds all day.



Jimmy’s Italian Meat Balls

3 kinds of meat – beef, pork & veal – all ground
Garlic- 3 cloves per pound of meat – diced small
Eggs – 2 per pound
Pine nuts – 6 oz per pound
Raisons – 1 small box per pound
Stale bread – soak in water and squeeze out, about 1 cup per pound
Olive oil
Parsley, Italian, chopped
Kosher salt
Fresh ground black pepper

Mix the ground meat together with a couple TBL of olive oil
Mix in the garlic with the meat
Mix in the bread, then the eggs
Blend in the nuts and raisons
Now add enough chopped parsley so you can see plenty of green
Add salt and pepper to taste.
Form the meat balls, about golf ball size.
Lay them, separated, in a shallow baking pan and bake for about 45 minutes at 325
These can be frozen and reheated in a microwave.
These are great with any tomato-based sauce, even just Ketchup or alone or as a side dish.

NORTHERN BREEZES - Tuna Steaks

BREEZES FROM THE NORTH CONTINUE AND THE OCEAN IS PLUNGING INTO THE VERY LOW 80'S. The air is only in the mid 70's but will feel warmer because the humidity is still up there. The ocean waves are small and make swimming easy. Lots of sun today. How about those Yankees?

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.

COOLER TEMPS WITH HIGH HUMIDITY - Fish fillet

The light NE breezes are bringing the air down to the high 70's but it will probably seem warmer because the humidity is in the mid 80's. The ocean is still warm and the tide is out for most of the day so the ocean at Hollywood Beach will feel refreshing.

FISH FILLET – CANNELLINI BEANS – BROCCOLI FLORETS – PEPPERONCINI

Fish Fillets 2 – 8 0z each. – Cod or Halibut
Cannellini beans ( Great Northern) – 14 oz can – drained
Broccoli florets – 2 cups – chopped
Pepperoncini – 4 – diced with seeds
Onion – medium – diced
Anchovies fillets – chopped
Garlic -2 cloves – smashed & chopped
Olive oil
Chili Stuff Chili Mix – 1 tsp
Kosher Salt – ½ tsp
White pepper – ½ tsp

Use a big pan heated to medium. Start with a chopped onion in some olive oil.
When it gets bright and shiny add the pepperoncini, garlic & anchovies. Keep stirring to make sure nothing burns. When the anchovies start to break down add the cannelloni beans. Cook covered for a couple of minutes.
Make room in the bottom of the pan and add the fish fillets and broccoli. Add the Chili Mix and cook covered for about 5 minutes. Sprinkle on the salt & pepper and serve with fresh crusty garlic bread.

SUNNY BEACH NO WIND - Swordfish, Roasted Onions

No Breezes on the Hollywood Beach. The tide is low most of the day and the water will give a lot of relief from the 85 degree temp. The ocean is calm.

SWORDFISH WITH ROASTED SWEET ONIONS

Sweet Onions (Maui or Vidalia) – small to medium – couple of pounds
Swordfish steaks – ½ pound each – 4
Olive oil
White pepper, ground
Kosher salt
Lemon juice
Balsamic vinegar
Fresh Thyme leaves
Chili Stuff Chili Mix
　
Boil onion in a large pot for about 2 minutes. Drain and let them cool.
Peel them and trim off the bottoms.
Blend vinegar with a good glug of olive oil. Add a ½ tsp each of Kosher salt & white pepper & a ½ tsp of chili stuff/ Put the onions in a baking dish and roll them around in the sauce.
Bake in a preheated oven at 425 for about an hour to get them golden brown.
Make a marinade for the swordfish by whisking together 1/3 cup of olive oil, about 1 oz. of lemon juice, about a TBL of chopped thyme leaves and ½ tsp each of salt & pepper.
Place the steaks in a shallow pan and pour the marinade over them. After about 5 minutes turn the steaks over to let the other side soak for about 5 more minutes’
Use a medium hot grill or a black iron ribbed grill pan. Grill the steaks for about 3 minutes per side.
Serve the steaks on warm plates with a good helping of onions and fresh crusty bread & with chilled dry white wine.

NOVEMBER SUNSHINE - Spinach and Pecan Salad

The direction is from the North but the MPH is zero.

Hollywood beach will have a low tide most of the day. The ocean is flat calm and the temp of the water is only about 80 so it will fell great with the humidity at about mid 70%.

SPINACH and PECANS with Pear Salad- (SERVES 2)

Young Spinach leaves – a couple of big handfuls
Romaine – 1 big handful
Gorgonzola crumble – 2 TBL
Pecans, broken - 2 TBL
Fresh Bosc pear – 1
Chili Stuff Chili Mix – ½ tsp
Tear spinach and romaine into 1 inch pieces
Pear – include skin and cut into ½ " irregular pieces

Toss together
Sprinkle chili stuff on pecans
Add pecans and gorgonzola crumble and toss again
Separate into two bowls and drizzle on the dressing

Dressing (sweet and spicy)
Honey – 2 TBL
Olive oil 2 TBL
Fresh lemon or lime juice – 2 TBL
Ground white pepper – 1 tsp

CALM NOVEMBER - Couscous and Vegetables

Very light breezes from the East continue on Hollywood Beach. The ocean is calm and the temp of the water is only 82, The low tide makes
a refreshing dip very easy. The humidity is in the low 60%, just about like Hawaii.


DOUBLE-DUTY Good to Know
Old mouse pads - No need to trash them just yet.
They work great to protect counter tops when you need to set down a hot pot.


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.