OVERCAST SKIES - Colcannon - Irish favorite

NW winds will keep the water and air in the low 70's. The tide is at about medium most of the day and the rip current warnings are the same.

Watch the conditions and swim near the life guard towers. If it rains just head into one of the many eateries along the Hollywood Broadwalk.

COLCANNON

Irish potatoes - 1 ½ lb
Kale - ½ lb - cores & chopped fine
Milk - 1/3 cup
Heavy cream - 1/3 cup
Kosher salt - to taste
Black pepper, fresh ground - to taste
Butter - 1 TBL per serving
Nutmeg - pinch

Boil the potatoes and mash. Boil the kale for about 10 minutes and drain
Sautee the chopped chives in the milk mixture
Mix in the salt and pepper. Blend in the chives with a pinch of nutmeg.
Then blend in the kale
Mix in the kale thoroughly and place a TBL of soft butter on top of each serving

SOUTH BREEZE & JELLY FISH - Etoufee

There is a moderate rip current warning today. This is brought on by the light southern breezes and they have moved the jelly fish into the area. There is also a lot of sun and the air won't get much sbove the low 80's. The tide is low most of day at Hollywood Beach and the water is only in the mid 70's.

Etoufee – shrimp: for 4

Rice – ½ cup – steam
Shrimp 41 to 50 count -1 pound peeled
Onion, 1 medium, diced
Garlic, 3 cloves, squashed and chopped
Bell pepper - ½ , chopped
Celery - 2 stalks, diced
Mushrooms - 1 cup diced
Parsley - 1 handful, chopped
Clam juice - 4 oz.
Chili Stuff Mumbo Gumbo Mix – 1 TBL
Flour
Butter

Rice – in a 2 quart pot –rinse three times then add water to one knuckle deep
over rice. This method works regardless of the volume of rice. Burner on low temp. – cover pot and cook for about twenty minutes.
Make roux with 2 TBL of butter and heated at low heat. Add 2 TBL of flour.
Whisk constantly for 10 to 15 minutes. After sauce thickens, gradually add one cup of room-temperature or warm milk. Keep stirring all the time. If you burn the roux you have to start over. As the milk thickens, the longer you cook the richer the color will get all the way to deep caramel. This can be prepared in advance and kept in the refrigerator, then warmed up before you add it to the vegetables.
Use a large deep skillet at medium heat. Sauté vegetables in olive oil
until onions start to turn color. Keep everything moving so the garlic doesn’t burn.
When the shrimps are peeled, some prefer to chop them in two.
Add the shrimp and 1 TBL of Chili Stuff Mumbo Gumbo mix. As soon as the shrimp start to turn pink add the clam juice and your roux. Stir everything all together and add in the chopped parsley.
Serve over a scoop of rice in a bowl.

EAST WINDS and YELLOW FLAGS - Shrimp Curry

Light east winds have brought the yellow flags

out today but there is not much worry about

rip currents around Hollywood Beach because the tide is out most of the day and the ocean is shallow. also the water temp is only in the mid 70's. Good sun in between the clouds

QUICK & EASY SHRIMP CURRY

Shrimp- 40 - 50 count - peeled - 1 lb
Garlic - 3 cloves - diced
Onion - diced
Ginger, fresh grated - 1 TBL
Olive oil - 2 TBL
Butter - 3 TBL
Tomato paste -1 TBL
Curry powder - 1 TBL
Flour
Chicken broth - 8 oz
Cilantro, one bunch, stemmed & chopped
　
Sautee the peeled shrimp in butter and olive oil, along with the onion and garlic and ginger.
Stir while the shrimp sautee so the garlic and or ginger doesn’t burn. Remove from heat when
shrimp pink. Now in the garlic, onion & ginger whisk in the curry powder and tomato paste.
Sprinkle on some flour and after this cooks a bit add the chicken broth to make a nice sauce.
Serve the shrimp over a good scoop of rice and cover with the sauce. Sprinkle on a good amount of
cilantro just before serving

SUN AT HOLLYWOOD BEACH -Grilled Mahimahi Salad

The air is warmer today and the NE
breezes have calmed down. The tide is low
for most of the day and the water temp is
is in the mid 70's. Sun all day.


Avoiding Infections - Good to know
Hands transmit infections more than any other method, therefore wash them on a regular basis, and always after hand to hand contact. Never touch any part of your face before washing, especially eyes, mouth and nose.


Grilled Mahimahi Salad

Mahimahi (Dorado) fillets - 6 oz each - 4 pieces
Olive oil
Grapefruit - 1 - sliced into ¼” rounds
Lime juice - 2 limes
Honey - 2 tsp
Watercress - 2 bunches, stemmed and separated leaves
Avocado - cut into 3/4 to 1 “ chunks
Kosher salt - pinch
Black pepper, fresh ground - pinch

Grill the Mahi about 5 minutes per side at medium in olive oil.
Place a couple pieces of fish on a bed of watercress.
Place a couple slices of grapefruit on this and spread around pieces of avocado.
Whisk together the honey and lime juice and drizzle over the salad.
Sprinkle on a pinch of Salt & Pepper to taste.
Serve with crusty fresh bread and a crisp wine

ANOTHER SUNNY BEACH DAY - Crab Gumbo

Humidity here and Hawaii is the same at 57%. Our air and water is a tad cooler and won't get out of the low 70's today. The north breezes are only about 10 mph. The sun will be shining all dayat Hollywood Beach and the ocean tide will be low at mid day.

CREOLE CRAB GUMBO
　
DON’T BURN THE ROUX!
That’s the most important part of the entire recipe. Some authorities say to make your roux by cooking it slow and low. Some say use high heat and keep stirring. Whatever method is your choice, just remember, Don’t burn your roux (even a hint). It will ruin the entire Gumbo, no matter what seasonings you use.
How to make roux - 2 TBl of butter – melt and blend in 2 TBL of flour by stirring all the time with a whisk . Then whisk in a cup of milk. blend at low temp.

1 lb. of crab meat, flaked
Shrimp (40 count) – 1 doz.
Italian tomatoes, 1 28 oz. can
Lemon zest – one lemon
olive oil
big onion - chopped
2/3 stocks of celery - chopped
2 bell peppers - chopped
chicken stock – 6 cups
black peppercorns, 1 doz. - crushed
¾ lb. of okra cut into ¼ inch rounds.
Chili Stuff Mumbo Gumbo Mix, a full TBL.
Dry Vermouth – 1/3 cup

While the roux is cooking and getting to rich caramel color, keep stirring it.
Now put some olive oil in big skillet at medium heat.
Add the onion and bell peppers, celery and stir and cook for a couple of minutes, until they get shiny.
Add the crab and shrimp and tomatoes and zest and a cup of chicken broth, cover and cook for about ten minutes, but lift the lid and stir the bottom of the pot every couple minutes so nothing sticks.
Now mix in the Black peppercorns and a little more chicken stock.
Lower the heat, then add the roux and Mumbo Gumbo Mix, keep stirring a couple of minutes. Add in all the okra and the rest of the chicken stock.& vermouth Blend everything together and cook for about 15 minutes at low heat.

COOL SUN & SEA -Lobster in cream sauce

The ocean is flat and cool at 72 and the sky is clear ans sunny with a very light northern breeze but the air won't get out of the low 70's today. The tide is up for most of the day so swimming along Hollywood Beach is refreshing and there are no rip warnings.

LOBSTER IN CREAM SAUCE

Lobster - 2 lb.. - cooked
Rice - 2/3 cup
Butter - 2 TBL
Kosher salt
Black pepper, fresh ground
Chili Stuff Fish Mix - 1 tsp
Brandy - 2 TBL
Sherry - 2 oz
Mushroom soup, condensed - one 10 oz can
Heavy cream - 2 oz.

Remove lcooked obster meat from shell and dice. Sauté meat in butter. Sprinkle meat with salt & pepper to taste and fish mix. Add warm brandy and set aflame. Add the sherry, stir and simmer for 5 minutes Blend in the condensed mushroom soup and heavy cream. Simmer until it starts to bubble and spoon this over a good helping of steamed rice.

DISMAL SKIES - Tuna Steaks with Spinach & Fries

The South winds keep blowing at about 20 mph

The tide is up most of the day but you may encounter rain squalls. The water temp is about 75 and the air won't make the 80's

TUNA STEAKS with FRIES & SPINACH
　
Tuna Steaks, ¾” thick - 4
Idaho Potatoes, skin on, 3 - cut into wedges
Kosher salt
Black pepper, fresh ground
Black peppercorns, crushed - 30
Thyme, dry - 1 tsp
Garlic 2 cloves , sliced
Spinach, fresh 1 bag
Lemon , fresh, cut into wedges
Olive oil
　
　
Cut you potatoes into wedges and put into a large mixing bowl. Add enough olive oil to toss the potatoes with salt and pepper. In a pre-heated oven at 400 roast the potatoes on a baking sheet for about 45 minutes or until golden brown.
Use a large pan at medium with some olive oil.. After putting a couple of pinches of kosher salt on the tuna, press them into the crushed peppercorns. Place them in the pan and sprinkle e\with thyme.
Sautee for a couple of minutes per side. Transfer to warm plates.
Use the same pan and sautee the sliced garlic, making sure it doesn’t burn. Add the spinach leaves and just let them wilt.
Add the spinach and potatoes to the plated fish. Squeeze some lemon on the spinach and serve.

SE WINDS - RED FLAGS - Banana Cream Pie

Winds of 15 mph are blowing and bringing the Red Flags out. The ocean is about 75 degrees and the tide is up for good swimming most of the day. There are rip currents warnings, and the restaurants along hollywood broadwalk are all open and ready to serve. It looks dark today but we should not get any rain.

Banana Cream Pie

9” Pie Crust
Bananas - 3 or 4 - sliced
Sugar - granulated - ¾ cup
Flour - 1/3 cup
Kosher salt - 2 pinches
Milk - 2 cups
Butter - 2 TBL
Eggs -3 yokes whisked
Vanilla extract - 1 ¼ tsp

Use a large mixing bowl and combine the flour, sugar and salt
Mix in the milk gradually, stirring easily so it mixes. Cook this mixture over medium heat. Stir all the time for a couple of minutes. Remove from heat a use a small amount to mix with the egg yokes. Then add this mixture to the larger mixture and cook for a couple more minutes while stirring. During this time add nd mix in the butter and vanilla extract.
Cool the pie mixture. Add the sliced bananas to the cooked pie crust and pour the pudding mix over and top with some of the sliced bananas.. Bake at 350 for about 12 minutes and chill for a couple of hours.

LIGHT NE BREEZE - Tuna Salad Chopped

The NE breeze is light and the tide is perfect to swim along Hollywood Beach. We have a mixture of sun and clouds today and the temp will probably get into the 80's by the afternoon. There are no rip current warnings

Enjoy the beach and try not to think about crooks like Ben Nelson and Joe Lieberman. They will always lie and be self serving.

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.
Serve with crusty bread and a chilled dry white wine

HOT SUN AT BEACH - Zesty seasoned Onions

Light SW winds will bring Hollywood beach back up to the 80's today. There are no rip warnings and the tide is great for swimming in this calm ocean. Sun all day.

You might as well enjoy the beach because Justice Stevens has just taken away your democratic rights. He wanted to get his name in lights, so now it is shining at the head of the Rogues Gallery and his picture will hang in every corporate board room as their patron saint. He just answered the question, "What evil lurks in the hearts of men?"

ZESTY SEASONED ONIONS

Little onions - 1 doz - peeled
A-1 Steak Sauce - 2 TBL
Worcestershire sauce - 2 TBL
Tabasco - ½ tsp
Olive oil - 2 oz
Butter - 2 oz - soft
Kosher salt - to taste
Garlic, 2 cloves - minced
Parmesan cheese - 2 TBL
　
Place the peeled onions in a shallow baking dish.
Whisk together the A1, Worcestershire and Tabasco with the butter and olive oil. And cover the onions..
Sprinkle the salt and garlic on the onions
sprinkle on a good covering of parmesan
Bake covered in a 325 oven until the onions get translucent.

SUN AND CLOUDS - Buttered Spaghettini

The light breezes will be from the south today and the clean ocean tide is up for easy swimming. The air won't make it to the 80's today but it will seem warmer because the humidity is up there. There is no warnings today for rip currents.

The election of Scott Brown in Mass. is a good wakeup call. Maybe now we can go back to the drawing board and get some meaningful health care reform. Forget the super majority deal. Make whoever wants to filibuster. They don't really have the balls or stamina. Enough of the bluff.


Buttered Spaghettini with Tomatoes

Spaghettini - ½ lb
Italian tomatoes - 4 - cored and cut into ¼” pieces
Butter and olive oil mixture 2 TBL
Garlic - 2 cloves - minced
Basil, fresh - 1 bunch. - stemmed and chopped
Kosher salt - to taste
Black pepper, fresh ground - to taste

Pasta into a large pot of boiling water for 2 or 3 minutes, until al-dente.
Heat the butter and olive oil mixture in a sauce pan. Add the tomatoes, garlic, salt & pepper.
Cook quickly. Add this to the Spaghettini and toss well.

QUIET SUNNY WEATHER - Short Ribs

The north breezes have just about stopped at Hollywood Beach. The ocean is great for swimming with the tide up most of the day. The water is flat. The sky is clear and the water is getting warmer.



SHORT RIBS

Beef Short Ribs - 1 ½ lb
Flour - 1 cup
Kosher salt - 1 TBL
Black pepper, fresh ground - 1 TBL
Chili Stuff Chili Mix - 1 TBL
Onion - chopped
Dry Vermouth - ½ cup
　
Mix together the flour, salt, pepper and chili mix.
Coat the ribs thoroughly with the mixture.
Use a baking pan. Pour in enough vermouth to cover the bottom,
Add the ribs and onions and cover the top with foil.
Heat an oven to 350 and bake the ribs for about 1 hour so the meat is tender.

NW BREEZES AND CLOUDS - Umbria Pasta

Light breezes from the NW have brought out the Green Flags on the lifeguard towers, but the ocean will be brrrrr for much swimming at 67 degrees, even though the tide is up for most of the day at Hollywood Beach.

UMBRIA - PASTA

Lasagna
Bacon
Salt pepper

Sauce :
Onion - chopped
Carrots - chopped
Garlic - chopped
Celery - chopped
Sautee in olive oil and blend in a food processor until smooth

Bacon, thick slab - cut into ½” squares and rendered
Add crushed tomatoes and fresh basil - sautee and blend.
Mix the pasta into the sauce and sprinkle on grated cheese.

CLEAR SKIES NW BREEZE - Spaghetti Carbonara

The ocean is calm and the light breezes from the
North West have removed the worry of rip currents. The sun is bright and even though the air won't get much over the lower 70's the beach will feel warm.


SPAGHETTI CARBONARA

Spaghetti - 1 lb
Bacon or pancetta - chopped - 1 cup
Butter - 2 TBL
Egg 4, yokes
Heavy Cream - 1 cup
Pamesan chesse- fresh grated - ½ cup
Italian parsley - stemmed and minced - 2 TBL
Black pepper, fresh ground - 1 tsp
Kosher salt - ½ tsp
　
Use a large bowl and whisk the egg yokes, cream, parmesan cheese, salt & pepper.
Cook the spaghetti for about 11 minutes, drain.
Cook the bacon or pancetta at medium until crisp. Add the butter and remove the heat.
Put spaghetti in a deep pan with the bacon at medium heat and mix well. Pour the egg, cream mixture over the noodles and toss.
The hot noodles will cook the eggs. Serve right away with a good covering of parsley and extra pepper and grated cheese.

WARM CLOUDS - Orzo, olives, lemon

the tide is low for most of the day and the water shallow. This is good because there are rip current warnings that start with of the southern winds.

The air should be in the high 70's by this afternoon. The Broadwalk restaurants are all open and ready.

ORZO with Lemon & Olive

Orzo -1 lb. (rice shaped pasta)
Lemon zest - 1 Lemon
Black olives - chopped - 1 cup
Watercress - stemmed and chopped - 2 cups
Olive oil - 2 oz.
Blue cheese - freshly crumbled - 1 cup
Kosher salt - 1 pinch
Black pepper, fresh ground - couple pinches

Cook the orzo in a lot of boiling water for about 9 minutes.
Use a large mixing bowl and mix together the olives, lemon zest, watercress, and olive oil.
Add the cooked orzo to the bowl and toss everything together. Now add the blue cheese and stir that in.
Add the salt and pepper to taste and serve immediately.

WARM AGAIN - Moroccan Chicken

The winds from the south east have warmed us again and brought the chances of rip tides.
The red flags are flying to warn people but as the air gets to the high 70's again the water becomes very inviting, so be your own look out.


Moroccan Chicken

Chicken Breast - halved and skinned
Apricot jam - ¼ cup
Ginger, ground - 1 tsp
Cinnamon , ground - ½ tsp
Black olives - sliced - ¼ cup
Lemon juice - 1 lemon
Couscous -1 box

Use a basket and steam the breast for about 15 minutes
Combine the olives, ginger, cinnamon, and lemon juice and jam in a pan and heat until bubbly, while stirring.
Place the chicken on a plate of heated couscous and pour the olive mixture over the top.

WARM CLOUDS - Garbaanzo bean & Black olive Sandwich

the temp is again in the mid 70's even though there are lots of clouds coming in on light breezes from the east. The ocean tide will be out for most of the day, but the mild temperatures should be very pleasing.

GARBANZO BEANS, BLACK OLIVES IN PITA

Garbanzo beans - I can - drained
Tomato , diced, ½ cup
Black olives - ¼ cup
Green bell pepper. - ¼ cup - diced
Italian parsley, stemmed and minced
Romaine,2 leaves torn
Garlic, 3 cloves, minced
Olive oil - 3 TBL
Lemon juice - 1TBL
Red wine vinegar - 1 TBL
Pita Bread, heated to soft
　
In a large bowl, mix together the Garbanzos, Olives, Bell pepper, and diced tomato.
Whisk together in another bowl the oil, lemon juice, garlic, parsley
Cut the top off pita bread and line the inside with torn romaine.
Mix the oil and garlic dressing with the Garbanzo mixture and stuff the pita bread.

MILD BEACH TEMP - Red Snapper with Artichoke

A mixture of clouds and clear with light breezes from the east will keep the air at a mild low 70's today. The tide is low most of the day so it is easy for shoreline walkers.

RED SNAPPER w/ ARTICHOKE BUTTER

Red Snapper flllets, 4 - about 2 lb
Artichoke hearts, one 14 oz can - drained and sliced
Mushrooms, sliced -- 4 oz
Lemon juice - 1 lemon
Garlic, 3 cloves - minced
Green onions, tops of one bunch - shopped
Butter - 4 oz.
Kosher salt - 1 tsp
Cayenne pepper, ½ tsp
　
Sautee the mushrooms , artichoke hearts in butter with the green onions, lemon juice, garlic, salt and pepper until everything gets blended and shiny.
Use a shallow baking pan, painted with butter
Lay in the red snapper fillets and cover with the artichoke mixture.
Cover with parchment paper and bake in 350 oven until fish gets flakey .
Let stand , covered for a bout 2 or 3 minutes before serving.

SLIGHTLY WARMER - Zucchini Frittata

As long as the northwest breezes keep coming it will only warm up alightly at the beach. We won't get out of the 60"s today but the sun will still bright in between the clouds.


ZUCCHINI FRITTATA
Quick Breakfast, Lunch, or Dinner

Onion- chopped
Zucchini - shredded
Olive oil
Egg 2 - whisked
Parmesan cheese, fresh grated
Kosher salt
Red pepper, flakes - pinch
Basil, dry - pinch

Use a large pan at medium. Sautee in olive oil the onion until shiny, and then add the shredded zucchini and cook until dry.
Add the whisked eggs with the grated cheese and mix together.
Add a pinch of Basil, salt, and red pepper. Cook until almost set then place under a broiler for about one minute. Serve with fresh French bread and a beverage of your choice, depending on the meal.

SO LONG COLD FRONT -Steak,ale,portwine sauce

The cold front has moved on but the temps won't get very high for awhile. The ocean is clean and the depth is good for swimming along Hollywood Beach even though the water is in the low 70's.

There are still some light breezes from the northwest but there is a lot of sunshine today.

BEEF IN ALE & PORT WINE GRAVY

Beef, 2 lb, - cut into bitr dized cubes
Beef broth - 1 ½ cups
Bacon ½ lb slab - cut into ½” cubes
Carrots, 3 chopped amall
Onions, 2 - chopped
Olive oil
Dark ale - 4 oz
Port wine - 4 oz
Flour - ½ cup
Mushrooms, small, tops. 8 oz
Kosher salt
Black pepper, fresh ground
Marjoram - ½ tsp

Use a large deep pan and brown the bacon over low-medium heat, but don’t crisp it. Add the carrots and onion and cook for about 5 minutes. Add the flour and stir frequently for about 5 minutes. Add the ale and port wine. Now reduce the heat to low.
Brown the beef on all sides in a large pan at medium. Add this to the pan with the carrots and onions. Stir in the salt and pepper to taste and the marjoram with the mushrooms. If the sauce is too thick add some beef broth until it gets to the right mixture. Cover and simmer for 2 or 3 hours. Check occasionally to add beef broth if necessary.

CLEAR COBALT SKIES - Broccoli Rabe with Pasta

The NW winds are still blowing in the teens but the cold front is going away and the air should make the 60's by the afternoon Even though the ocean is clean and calm and the tide is up for an easy swim the water only stays about where southern california is at the end of summer, that's about 66. The sky is clear and blue and the sun is bright, but you may want a sweat shirt.

BROCCOLI RABE - with PASTA

Broccoli Rabe - a good bunch
Penne Rigati or Penne - 1 lb
Garlic - 5 cloves sliced
Olive oil - 4 oz
Oregano - dry - 1 tsp
Kosher salt - pinch
Black pepper, fresh ground - pinch

Peel the Broccoli Rabe stems and chop. Leave the flowers alone. Steam for about 10 minutes or until tender. Remove from heat and plunge into cold water.
Cook the past in boiling water for about 9 minutes until al-dente.
Sautee the garlic in olive oil until golden, keep stirring so it doesn’t burn.
Add the broccoli rabe to the pasta with as little of the cooking water. Mix in the garlic and oregano and salt and pepper. Cover and simmer for about 15 or 20 minutes.

COOLER THAN NORMAL - Mahimahi on skewers

The cooler than normal temps and the northern breezes will make the ocean seem warmer today than the registered 69 degrees. We won't get out of the 50's, but all the restaurants along the bhollywood broadwalk are ready with tasty selections. The sun is in the south, probably over columbia.



MAHIMAHI ON SKEWERS

Mahimahi , 4 lb - cut into 1 ½” cubes
Green Peppers, 4 - cut into 1” squares
Onions sweet, large, 2 - cut into wedges and seperate
Bamboo Skewers 10 “, one dz
Lemon jelly - about 7 oz.
Kikkoman soy sauce - 4 oz
Coleman’s hot mustard - 1 tsp
KOSHER SALT
Black pepper, fresh ground
Blanch the green peppers.for a minute in boiling water
Whisk the Lemon jelly, soy sauce and hot mustard together and heat.
Thread the pieces of Mahimahi on the skewers and separate by a piece of pepper and onion.
Paint each skewer with the Lemmon jelly marinade and then marinate in a refer for about 20 minutes.
Place the skewers on a hat grill for about 7 minutes per side. Baste often with the marinade. Sprinkle with a pinch of salt & pepper, and serve with a good scoop of rice.

BREEZEY RAIN -Pork Tenderloin

the northern breezes have brought a chilly rain to Hollywood Beach. The air won't get out of the 50's today but the water is still in the 70's and the tide is good for swimming along the beach .


PORK TENDERLOIN w Mushroom & Cheese topping

Pork Tenderloin, 1 lb - butterfly into 4 servings
Eggs2
Flour - ½ cup
Bread crumbs - 1 cup
Butter. 2 oz
Mushrooms, Baby bella - sliced - 4 oz.
Swiss cheese - grated - ½ cup
Kosher salt
Black pepper, fresh ground

Dredge pork in flour and dip into the whisked eggs. coat both side with bread crumbs.
Heat a heavy large skillet to medium and brown the pork on both sides. Cook at medium heat until fork done. Set aside on a warm platter. Season with pinches of salt and pepper to taste.
Sautee the mushrooms in a little butter and top each tenderloin. Now sprinkle the tops of the mushrooms with a fair amount of grated cheese. Bake these at 350 until cheese melts.

COOL SUN - Salade Nicoise

The sun is very far south so the air won't probably get to the 70's today but the ocean is calm and clean and the swimming is excellent along Hollywood Beach. Lots of sun today under the clear skies.



SALADE NICOISE

Butter lettuce, heart slice in half
French beans - onehandful - ends snipped off
Tomatoes - 4 cut into wedges
Olive oil
Kosher salt
Eggs, hard boiled, - 4 - cut in haslaf
Black olives, pitted and drained - one handful
Tuna albacore in oil - 1 can
Anchovy - flat fillets - 1 can
Sardines in oil fillets - 1 can

Lay the Butter lettuce on a plate with the cut side up.
Lay and stack around the lettuce a mixture of the beans, tomatoes and olives. Drizzle with olive oil and a pinch of salt. Surround this with a covering of hard boiled eggs. Now go around this layer with layer of tuna, broken by hand, then the anchovies fillets and sardines. Sprinkle with a couple pinches of salt

COOL OVERCAST - Baked Fish in Vermouth

It is mostly overcast at the beach today and the air won't get out of the 50'sbut the humidity is low and the tide is great for swimming along Hollywood Beach. The ocean is calm and there are no worries about rip currents.



FISH BAKED IN VERMOUTH

White fish (sole, halibut, bass) - 2 lb.
Onion - large - sliced
Dry Vermouth - 4 oz.
Kosher salt
Black pepper, fresh ground
Butter - 3 TBL
Tomatoes, large , 2 - peeled & sliced thin
Green pepper, small, cored and sliced
Worcestershire sauce - 2 tsp
　
Use a shallow baking dish. Pour the vermouth and Worcestershire sauce all over the fish and cover with the onion slices. Add a couple pinches of salt & pepper on the fish. Marinate for about 15 minutes.
Use another shallow baking dish and melt the butter then place the fish in and cover with the tomatoes and green pepper. Bake at 375, uncovered for about 35 minutes. Baste frequently with the marinade.

COOL OCEAN - Hot Hawaiian Treats

The northern winds persist in keeping the air in the mid 50's, but the sun is bright and the calm ocean is just right for a good swim. The humidity is about 80% again.

CHI CHI

Vodka - 1 jigger ( 1 ½ oz)
Fresh pineapple - 1 wedge - blend smooth
Pineapple juice - 1 jigger ( 1 ½ oz.)
Coconut syrup - 1 /2 oz
Lemon juice - squeeze from one lemon
Crushed ice - ½ cup

Bend all the ingredients until smooth and serve

HONOLULU WATERCRESS SOUP

Peas , small fresh - 10 oz

Onion , small - chopped
Celery, 1 stock. - chopped
Butter, 2 TBL
Flour - 2 TBL
Beef stock - 5 cups
Watercress - big bunch, stemmed & chopped
Heavy cream - ½ cup
Mint leaves - stemmed and chopped - 2 TBL
Kosher salt
Black pepper, fresh ground

Simmer the beef stock with the peas for about 5 minutes. Add the chopped onion and celery and simmer for another 5 minutes.
Whisk together the butter and flour in a heavy pan. Add the pea mixture.. Cook until thickened. .Stir in the heavy cream, mint and watercress. Salt & Pepper to taste. Serve hot..

COOL WATER - Grilled Chicken Balsamic

Cool days and ocean persist. The air will only be
in the 60's today and theocean will be a calm 72.
The sky is clear so the sunny weather will here
The tide is up for good swimming along
Hollywood Beach, The humidity is low like Hawaii.


BALSAMIC CHICKEN - GRILLED

Whole spring chicken - cut into quarters
Chicken broth 2 oz
Balsamic vinegar -4 oz
Scallions - chopped - ½ cup
Garlic - 2 cloves - minced
Mustard - French - 2 TBL
Brown sugar - 1 TBL
Worcestershire sauce - 2 tsp
Coleman’s dry mustard - 1 tsp
Black pepper, corn, cracked - 1 tsp
　
Lay the chicken in a shallow baking pan and pour over the marinade you whisked together from all the other ingredients. Cover with plastic and refrigerate for about a day.
Grill the chicken at medium heat, basting frequently with the left-over marinade until tender.

COOL BEACH DAY -Chops and Greens

The air will only maybe reach 60 today at the beach. At least the water is 70 and the depth of the ocean along Hollywood Beach is great for swimming . The breezes are out of the north at only about 10 MPH.


FLAVOR NOT POUNDS - A NEED TO KNOW
Mustard is almost always zero in the calorie department.
Pickles are virtually free of calories
Ketchup has only about 15 calories per TBL
You may scoff at Calories but every time you consume 3000 more calories than you burn you gain one pound., whether this is over a day or a week or a month. If you go up or down ½ pound a week, a sustainable change, that amounts to 25 pounds a year and that is huge. One gram of protein or carbohydrates is 4 calories. One gram of fat is 9 calories. The strongest land animals in the world are strictly carb eaters.



Chops & Greens
　
Pork Chops 4 - 8 oz or ½” thick each
Lemon juice - one
Lemon zest - one
Garlic - minced - 2 cloves
Rosemary
Kosher salt
Black Pepper, fresh ground
Olive oil
RadiccI, small - shredded
Dandelion greens - one handful - chopped
Arugula - one hsndful, chopped
Watercress - stemmed and chopped - one handful

Lay the chops on a plate in a single layer. Zest the lemon into a small bowl.
Squeeze the juice on top. And the garlic sand rosemary and whisk with some olive oil.
Brush this mixture over the chops. Heat a large b;ack grill pan to medium.
Lay on the chops for a couplre of minutes per side and paint on the marinade a couple of times
Use the rest of the lemon juice and a compatable amount of olive oil. Whisk together with some salt & pepper. Toss this with the greens. Make a bed
Of greens on each plate snd place a hot chop on each bed.

COLD FRONT CONTINUES -Chicken, Okra, Lima bean Soup

This persistant cold front has brought the water temp to just 70 degrees. It has also dropped the humidity to about 60% and the skies are clear with lots of sun . The ocean is calm and a good depth for swimming along Hollywood Beach.


Roast Chicken, Lima Bean & Okra Soup

Roast a whole chicken, seasoned the way you like it. After you enjoy it, save whatever is left from your first dinner for the soup.

Onion – 1 medium – diced
Carrot – 1 diced
Fennel – ½ bulb – diced
Celery – 3 stalks – diced
Baby Lima beans – 5 oz
Okra – ½ lb. – ½ inch chop
Tomatoes – diced – 14 oz. can
Garlic – 3 cloves – diced
Parsley – 1 handful – chopped
Oregano - crushed - 1 tsp
Orange Bell Pepper – small – diced
Chili Stuff Chili Mix – 1 tsp.
Chicken broth – 6 cups
Olive oil

Chop the boned chicken pieces, both light and dark, to get about 1 ½ cups and set aside.
Use a deep pot , about a gallon, at medium heat and add a couple of glugs of olive oil ( about 3 TBL)
Add onion, carrot, fennel and celery and cook until shiny.
Now add tomatoes, garlic and bell pepper, stir occasionally so nothing sticks.
Add a cup of Chicken broth and the baby lima beans and okra. After a couple of minutes add the parsley and oregano, then the rest of the chicken broth.
Add the chopped chicken and Chili Stuff Chili Mix.
Simmer for a ½ hour

BRISK OCEAN CLEAR SKIES - Avocado Salsa

The light North breezes have left the beach with clear skies and a low low water temp of only 70 degrees. The tide is also low for most of the day. The ocean is calm.


SEASONING SENSE - A NEED TO KNOW

Salt is a good seasoning for some people, while for others it is a no-no.
PREPARED foods almost always load up on salt, then disguise it by adding huge amounts of sugar.
Products that advertise themselves as Low Salt usually have enough salt in one serving for a healthy person’s weekly requirement. When picking food in the market choose salt free products and then if you must, just add your own.


AVOCADO SALSA

Avocado - chopped - 1/3 cup
Mayonnaise - 1 - cup
Garlic - 5 cloves - chopped
Lime juice - 2 tsp
Olive oil - 1 tsp
Kosher salt
Black pepper, fresh ground

Oven at 350. Paint a small baking dish with olive oil. Bake the garlic until shiny.
Use a blender with the mayonnaise, avocado, garlic, lime juice. Blend together until smooth.
Add the olive oil and salt and pepper to taste. Mix the salsa and refrigerate.

72 DEGREE OCEAN - Creole Etoufee

Light SW winds will build a little during the day.
The water is onl;y 72 degrees and colder than
Hawaii, but the high humidity will make it
refreshing even if the the air won't get above the
high 70's. The tide will be out most of the day.


Etoufee – shrimp: for 4

Rice – ½ cup – steam
Shrimp 51 to 60 count -1 pound peeled
Onion, 1 medium, diced
Garlic, 3 cloves, squashed and chopped
Bell pepper - ½ , chopped
Celery - 2 stalks, diced
Mushrooms - 1 cup diced
Parsley - 1 handful, chopped
Clam juice - 4 oz.
Chili Stuff Mumbo Gumbo Mix – 1 TBL
Flour
Butter

Rice – in a 2 quart pot –rinse three times then add water to one knuckle deep
over rice. This method works regardless of the volume of rice. Burner on low temp. – cover pot and cook for about twenty minutes.
Make roux with 2 TBL of butter and heated at low heat. Add 2 TBL of flour.
Whisk constantly for 10 to 15 minutes. After sauce thickens, gradually add one cup of room-temperature or warm milk. Keep stirring all the time. If you burn the roux you have to start over. As the milk thickens, the longer you cook the richer the color will get all the way to deep caramel. This can be prepared in advance and kept in the refrigerator, then warmed up before you add it to the vegetables.
Use a large deep skillet at medium heat. Sauté vegetables in olive oil
until onions start to turn color. Keep everything moving so the garlic doesn’t burn.
When the shrimps are peeled, some prefer to chop them in two.
Add the shrimp and 1 TBL of Chili Stuff Mumbo Gumbo mix. As soon as the shrimp start to turn pink add the clam juice and your roux. Stir everything all together and add in the chopped parsley.
Serve over a scoop of rice in a bowl.