COOL & WINDY - Chicken, Sweet potato, spinach salad

The NW winds are still blowing at around 15 MPH and the ocean is cool. Not much to worry about with rip currents because the tide at Hollywood Beach is low and shallow most of the day. Lots of sun today.

Chicken, spinach and sweet potato salad

Chicken breast. 3, sauteed and sliced
Spinach leaves, fresh - 1 package - stemmed
Olive oil
Sweet potato - 2 lb - cut into 1/4“ wedges
Red onion. - Thin sliced rounds
Kosher salt
Black pepper, fresh ground
Lime juice - one lime

Sautee the chicken breasts with salt & pepper to taste just as though you were making them alone.
Slice and set aside.
Use a baking pan brushed with olive oil and spread the sweet potatoes around along with the onions. Pre- heat oven to 425 and salt and pepper everything. Bake for about 20 minutes.
Use a large bowl and combine the chicken and potato mixture. Toss with the spinach leaves and drizzle on the lime juice during this. Possibly add a pinch of salt and pepper to taste.

SW WIND IN AFTERNOON -Tuna salad, Spinach

The day is starting nicely with very light winds. In the afternoon these will pick up to about 20MPH from the SW and we could be in for some rain. The tide is low most of the day and the ocean is only in the high 60's.

TUNA SALAD with Bacon Spinach & Egg

Tuna steak - ¾ lb
Eggs -4, hardboiled and halved vertically
Bacon - 6 slices - crumbled
Spinach - baby leaves - 6 oz (about 2 big handfuls)
Butter, unsalted - 2 TBL
Red wine vinegar - 4 oz
Honey - 3 TBL
Dijon Mustard - 1 TBL
Kosher salt - pinch
Black pepper, fresh ground - pinch

Cook the bacon until crispy. Save about half of the drippings. When the bacon cools a bit crumble it.
Sautee the tuna in the saved bacon fat with some whisked butter and slice.
Make a bed of spinach leaves. Lay on the slices of tuna, Sprinkle the crumbled bacon over the tuna and lay on and around the halved eggs. Whisk together the vinegar, honey, & mustard and drizzle over the salad. Add pinches of salt & black pepper.

Low tide and Low temp - Salmon & Asparagus

The NW winds have decreased to about 10 MPH

With the sun out shining, yet most of the day the temp for air & calm water won't break out of the 60's.

It is still better than most other places and there is no chance of rip currents.

Salmon – asparagus – mushrooms – red potatoes

Salmon fillets – 4 , ½ pound each

Red potatoes - 1 ½ lbs. Chopped - 1 " pieces

Asparagus – 1 lb. - remove tough dry ends

Mushrooms – 4 oz. - sliced

Garlic - ground

Rosemary - ground

Lime Juice

Vermouth

Chili Stuff - Bonanza Fish Mix

Olive Oil

Black Pepper

Pour a couple of glugs of olive oil into a shallow baking pan. Place potato chunks in the pan and sprinkle liberally with ground rosemary and garlic and black pepper. Cook in a preheated oven at 375 for about 35 minutes. The dry rosemary and garlic work much better than fresh herbs in a roasting situation.

Place the young asparagus in a pan with olive oil at medium heat. Cover in a couple of minutes the aspargus will turn bright green. Now add the mushrooms. After a minute or so. Squeeze the lime juice on everything and pour in a half cup of vermouth, and cover. Spead out the Salmon fillets skin side down. Cover liberally with Chili Stuff Bonanza fish mix. let sit for 20 minutes, while potatoes cook.

Dust the skin with flour and place in a olive oiled pan at medium heat, floured skin-side down. As soon as the edges turn light flour the tops sides and flip over. Put more Bonanza Fish Mix on the crispy skin and cook covered for a couple of minutes.

At the same time place the potato servings on heated plates with the asparagus. Serve the fish fillets with a wedge of lime.

NW WINDS SUNSHINE - Sea Scallops, wild rice

Northwest winds will buffet the beach today at about 25 MPH The tide is low most of the day and there are no worries about rip currents

.The air won't get out of the 60's and the water is only about 70. The sun should shine bright despite the wind.

SEA SCALLOPS, WILD RICE

Sea scallops - 1 doz
Wild rice - ½ cup
Kosher salt
Black pepper, fresh ground
Orange - thin sliced
Orange zest from one orange
Frozen peas - 4 oz.
Olive oil - 3 TBL
Flour- ½ cup

Steam a ½ cup of wild rice and reserve warm. Defrost the peas.and mix with the rice
Dredge the shallots in flour with kosher salt and pepper. Heat a pan to medium add the olive oil and now brown the shallots , about 1 minute per side.
Sprinkle with the orange zest as they brown.
Serve on a bed of wild rice and peas with slices of orange over the top.

CLOUDY & WARMER - Scallops,Avocado,Mango salad

Cloudy for most of the day with a good chance of showers. The air should make the 80's today but the sun will be a stranger. The tide is good for swimming even though there is a slight chance of rip currents. Just keep an eye on the conditions because otherwise the ocean is calm.

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The record breaking storms of rain and snow this winter have been a pain for all. Is it just possible they are due to the huge increase in moister in our atmosphere which also happens to be caused by the exaggerated melting of long-existing ice caps throughout the world.
You may or may not believe in global warming, but the sea levels from the Keys of Florida to the shores of Maine are rising steadily, inch by inch. FEMA estimates that by 2030 more than 30,000 single family homes and condos that are on coastal tracts will be submerged.

SCALLOPS, AVOCADO & MANGO SALAD

Scallops - 1 lb - halved crosswise
Hass avocado - halved vertically and slice into 1/4" pieces
Mango - peeled, julienned ¼” slices
Red onion , small thin rounds
Bibb lettuce - one head
Olive oil
Lime juice
Lime zest
Garlic
Kosher salt
Black pepper, fresh ground

Vinaigrette: whisk together lime juice, olive oil, zest, garlic salt & pepper to taste.

Put scallops in a bowl and toss with pinches of salt & pepper.
Sautee the scallops in a little olive oil quickly to get a brown crust, then set aside
Place a bed of lettuce leaves on a plate, and alternate with 4 or 5 slices of avocado and mango.
Add the scallops and drizzle with the vinaigrette and top with a few rounds of red onion.

0VERCAST NO BREEZE - Lobster deviled eggs

Very light breezes from the west today but little sun in these overcast skies. The air is close to 80 and the humidity is high so it will seem warmer unless you plunge into the calm ocean which remains below 70 degrees,

LOBSTER DEVILED EGGS

Spiny Lobster - 2/12 lb. - Steamed
Eggs, 1 doz, hardboiled - sliced in half
Mayonnaise - ¾ cup
Dijon mustard - 2 tsp
Lemon juice - 1 lemon
Chili Stuff Chili Mix - ½ tsp
Kosher salt - pinches to taste
Black pepper, fresh ground - pinches to taste
Chives - small bunch - chopped
　
Boil the eggs for 6 minutes and peel and slice vertically.
Remove the yokes to a mixing bowl and reserve the whites.
Break up the yokes with a fork and mix in the mayo and mustard.
Blend at low speed until smooth while adding the seasoning and the chopped lobster.
Spoon the egg mixture back into the whites and sprinkle the tops with the minced chives.

RAIN RETURNS - Spring asparagus, white bean salad

It is still winter and the rains are back at the beach. The ocean is in the 60's and the winds are churning the surf. The tide is great for swimming but the air is pretty cool. Best to stay inside one of the many restaurants along the broadwalk.

Spring Asparagus & Cannellini Beans

Young asparagus – ½ lb, cut into 2" pieces
Onion – cut into ¼" rounds, then cut in half
Garlic – 4 cloves, minced
Mushrooms, sliced – 1 cup
Cannellini beans – 1 can, 20 oz can, drained
Italian parsley – ½ cup, chopped
Lime juice – ½ lime
Clam juice – 4 oz
Butter – 2 TBL
Olive oil – 3 TBL
Basil, dry - 1 tsp
Chili Stuff Chili Mix – 1 tsp
Mushroom soup – ½ can
Black pepper, fresh ground

Steam the asparagus for a couple of minutes until tender but still bright green
Remove from heat and plunge into cold water, then squeeze on the lime juice.
At the same time sauté the sliced onions and garlic in olive oil in a deep large pan until they become shiny. Add the mushrooms, butter, and the clam juice.
As soon as the mushrooms change color and look like they are cooking add the mushroom soup.
Pour in the cannellini beans and season with Chili Mix and basil.
Add the steamed asparagus and stir around.
As soon as the asparagus is up to temperature mix in the chopped Italian parsley and fresh ground black pepper
Serve with a crusty fresh bread and a cool wine

SUNSHINE & CLEAR WATER - Arborio rice & leeks

The sun is out today and the temps are finally getting into the high 70's.. The ocean is still cool but the tide is great for swimming and the water is clean and flat. It should feel warmer today because the breezes are very light form the NE and the humidity is in the 80's.

ARBORIO RICE, LEEKS, SUN DRIED TOMATOES

Arborio rice - 1 cup
Chicken broth - 3 ½ cups
Olive oil - 2 TBL
Sun-dried tomatoes, slivered - big TBL
Leeks, 3 or 4 - white part shredded
Brown sugar - ½ tsp
Cinnamon, ground - ½ tsp
Kosher salt - ½ tsp
Black pepper, fresh ground - 2 pinches
Lemon zest - 1 lemon
Parsley. Minced - 1 cup

Use a big deep pan at medium heat. Sautee the leeks in olive oil until translucent. Add in the sun-dried tomatoes, sugar, cinnamon, salt & pepper. Cook for another couple of minutes.
Stir in the lemon zest, parsley, chicken broth and rice, stir and cover and cook at low heat for about 20 minutes until the liquid evaporates. Serve

LOW TEMPS AND HIGH TIDE - Salmon salad

Lots of high clouds today and the air won't get out of the 60's and the ocean is staying below 70 in the light northern breeze. At least the humidity is like Hawaii at 57%. The tide is up most of the day for swimmers.

SALMON CANNELLINI BEAN SALAD

Sockeye salmon - 2 cans - 7 oz each
Cannellini beans - 15 oz can
Cilantro, fresh leaves - minced - 2 TBL
Butter lettuce - one head
Olive oil - 2 TBL
Onion, Maui, minced - 2 TBL
Kosher salt - pinch
Black pepper, fresh ground - 1 pinch
Lemon juice - 1 lemon
Pine nuts - 1 TBL

Mix together in a large bowl the salmon and cannellini beans. Add the minced onion and parsley with the lemon juice and olive oil. Sprinkle with salt & pepper. Mix it all around.
Serve over a bed of Butter lettuce and sprinkle with pine nuts

BRIGHT SUN COLD WIND - Omelet with Feta

The winds continue to blow cold from the NW and the ocean is only in the higher 60's. There is lots of sun for all who wish, as long as they have a wind break.

OMELET w/ FETA & SPINACH

Eggs - 2
Olive oil - 2 TBL
Butter -TBL
Feta Cheese , crumbled - ½ cup
Spinach, fresh leaves - 2 handfuls
Dill, dry 1 tsp
Kosher salt - pinch
Black pepper, fresh ground - pinch

Whisk eggs and cook in an omelet pan at medium with 2 TBL of butter and 2 TBL of olive oil blended together
Add the eggs and quickly add the feta cheese
As the eggs get solid on the bottom add the spinach leaves, dill and salt & pepper to taste
Turn the eggs onto themselves. Cook for a moment and slide the omelet onto a plate

NW chill still - Hearty Pork & Lentil Bean soup

Only a few hearty canadians think this is good weather for Hollywood Beach. The NW winds cotinue to blow. even though the water is is calm and a good depth for swimming it is only in the high 60's and the air is in the low 60's. The sky is clear and the sun, if you get out of the wind, feels fine.


SOUP - PORK, LENTIL, OLIVE

Lentils - 1 lb.
Pork chops - 1 lb. - diced
Tomatoes - whole, peeled - 14 oz.
Black olives, chopped - 1 cup
Onion - chopped
Bay leaves - 3
Thyme, dry - 2 tsp
Kosher salt - pinch
Black pepper, fresh ground - pinch
Water - 2 qts
Use a large deep sauce pan with lid. Bring the water to boil and add the lentils, stir every once-in-awhile
And cook to tender While this is cooking add the diced chops , onions, tomatoes and olives and simmer for about 1 ½ hours. Add the seasonings about ½ hour before finishing

NORTHWEST WINDS - Greek style lamb roast

THE 20 MPH NW winds will keep the air in the 60's today. Even the tide is excellent for swimming the ocean is also in the 60's. THE SKY WILL BE A MIXTURE OF CLOUDS AND SUN AND THERE MAY BE SOME QUICK SQUALLS BUT IT IS DOUBTFUL THEY WILL REACH THE BEACH.

LEG OF LAMB - GREEK STYLE

Leg of Lamb - 9 lb
Garlic, 3 heads peel cloves and slicer 6
Beef broth - 2 cups
Red wine - 2 cups
Rosemary - 3 TBL
Kosher salt
Black pepper, fresh ground
　
Oven at 375
Poke the lamb with sharp knife and insert the garlic slices. Rub leg with salt & Pepper and rosemary
Place leg into a shallow baking pan an surround with the garlic cloves. Pour in 1 cup each of the broth and wine. After about 1 ½ hours add the rest of the broth and wine. Cook until leg gets to 160 and remove.
Let it rest for 10 minutes before carving.
While the leg is resting alone., place the pan over high heat and reduce the liquid by ½ . Mash and stir the garlic while this is reducing. Pour these juices on the carved pieces of lamb.

COOL OCEAN WARM SUN - Eggs,lox & scallions

NW breezes are light at about 5 mph today. The ocean is Souther California cold at 69. The skies are clear with lots of sun but the air won't get above the mid 70's. The water is calm and the tide is about medium high most of the day.

Eggs, lox and scallions

Eggs, 2 - whisk
Olive oil - 2 TBL
Butter - 2 TBL
Lox - 2 oz.
Scallions, 4 - chopped small
　
Whisk eggs and cook in an omelet pan at medium with 2 TBL of butter and 2 TBL of olive oil blended together

As soon as eggs are solid, but move easily around the pan add the lox and scallions.
Cook for another minute and fold the omelet over on itself and slide it onto a plate .
Serve with crusty fresh bread

COLD WINDS PREVAIL - Island Garlic Roast Pork

Lots of cold sun prevails today with light northly breezes.The ocean is chilly and the tide is low most of the day. The air will stay in the 60's.
Could be a good time for a Hollywood Broadwalk stroll.


ISLAND GARLIC PORK ROAST

Pork roast, boneless - 2 ½ lb
Garlic, 4 cloves - sliced
Oregano, dry - ¾ tsp
Thyme , dry ¼ tsp
Kosher salt - ½ tsp
Black pepper, fresh ground - 2 pinches
Dijon mustard - 2 TBL
Olive oil - 1 TBL

Preheat oven to 325 degrees
With a narrow blade knife poke holes in roast and insert slivers of garlic.
Paint the mustard and oil over the roast . Rub the seasonings over the roast
Place roast on a rack in a baking pan into the oven until the internal temp reaches 170
This takes about 2 hours of slow cooking to be tender.

CHILLY NW WIND - Sautee shrimp w/ tomato sauce

North winds will keep the temp in the 60's today
The ocean tideis low and shallow most of the day
and this shouldn't stop people who like the water temp in the 60's . The sun is out and will feel great if you get out of the wind.



SAUTEED SHRIMP with ONION TOMATO SAUCE
A main dish in about 15 minutes
　
Shrimp – 30/40 count – 1 lb, peeled
Red onion – cut in half and sliced thin
Tomatoes, chopped – one 14 oz can
Red pepper flakes – 2 pinches
Chili Stuff Chili Mix – 2 tsp
Oregano, dry - 2 tsp
Basil, fresh handful – chopped
Parsley, fresh handful – chopped
Olive oil
Dry Vermouth – 1 cup

Use a large pan at medium heat. Add a couple glugs of olive oil
Add your shrimp and the pepper flakes. As soon as the shrimp turn pink turn them over.
Cook of the other side for about the same length of time. Then remove to a side dish.
Add the onion to the pan. Add more olive oil.
Sauté until shiny, then add tomatoes and stir.
Add the Chili Mix
Add a cup of vermouth and oregano
Cover and cook for about 7 or 8 minutes
Now return the sauce into the sauce pan with the shrimp, and add the parsley and basil
Cook for a couple of minutes and serve.

GUSTY SOUTH WIND - Haitian Chicken

It is a cloudy day and the winds are gusting from the south. The tide is low most of the day so the yellow flag warnings at Hollywood Beach are not something to worry much about. The water is in the low 70's and the air is about the same.



HAITIAN CHICKEN

Whole chicken , 3 ½ to 4 lb - cut into pieces
Onion, sluiced
Garlic, 4 cloves
Red pepper flakes - ½ tsp
Cloves - 6
Chicken broth - 4 cups
Broccoli - florets ½ cup
Cauliflower, florets - ½ cup
Carrots -chopped small - 1 cup
Red wine vinegar - 1 tsp
Thyme, dry - 1 tsp
Bay leaf - 1
Black pepper, fresh ground - ½ tsp
Kosher salt - ½ tsp
　
Place the chicken in the casserole with the chicken broth with vinegar and bay leaf and bring to a boil, Let simmer for about 15 minutes.
Use a casserole with lid in a pre heated oven at 350. Bake for about an hour.
Add the broccoli, cauliflower, carrots and bake until tender, about 20 more minutes. While this is cooking add the seasoning and salt & pepper to taste.

CHILLY CLEAR SKIES - Chicken & leeks

North winds continue to keep the temperature in the 60's even though the sun is bright. There are no rip current warnings and the tide is low so the 70 degree ocean won't attract many swimmers. It is shark mating season but they are out on the ocean side of the reef .

CHICKEN AND LEEKS, BAKED

Use packages of chicken to total 4 legs, 4 thighs, 2 breasts
Leeks, 4 – use only white part, julienned
Kosher salt
Black pepper, fresh ground
Butter, 3 TBL
　
Use big sheets of foil, lay flat. Place 2 legs, 2 thighs and a breast on each piece of foil, in the center.
Brush chicken pieces with butter and sprinkle on the salt & pepper to taste.
Surround the chicken groups with leeks.
Use more foil and make tops . Then crimp the sides.
Place on a baking sheet and into a 375 degree oven for 20 minutes
That is it. Split open the chicken packets before serving.

GUSTY NWWINDS - Spicy chicken thighs

NW winds of about 20 MPH will keep the air in the 60's today. The tide is low as well as the water temp. In between the clouds there is a

warm sun.

SPICY CHICKEN THIGHS

Chicken thighs - 6
Tomatoes, diced - 28oz can
Garlic, 3 cloves - minced
Ginger, ground, - 1 TBL
Jalapeno, fresh - cored & minced
Green bell pepper - cored and diced

Olive oil
Kosher salt-
Black pepper, fresh ground
Brown sugar - 2 tsp
Coriander, fresh - 2 oz
　
Brown thighs in olive oil at medium heat, skin side down. Just before turning sprinkle on the salt & pepper to taste. After they are brown, set the thighs aside and drain the pan
Use the same pan at medium heat. Add and mix together the Tomatoes, garlic, ginger, and jalapenos, and sugar with some olive oil and cook for about 8 minutes. Now reduce the heat to a low simmer.Add the diced green bell pepper. Return the thighs to this and cook for about 20 minutes. Add the coriander at the very last.

WARM & WINDY - 3 Bean soup

SE winds of about 20 MPH will probaly keep most people out of the ocean today. The water is only in the low 70's and the air won't get to 80.
The yellow flags are indicating a moderate rip current chance along hollywood beach, but the tide is low most of the day so this is not a poroblem



3 BEAN SOUP

Onion, Spanish , 2 medium - chopped
Garlic, 2 cloves, minced
Olive oil - 1 TBL
Tomatoes, diced - 28oz can with juice
Tomato paste -2 oz
Dry Vermouth - 3 oz
Kidney beans - 15 oz can untrained
Garbanzo beans - 15 oz can untrained
Lentil beans - 15 oz can
Kosher salt - ½ tsp
Black pepper, fresh ground - ½ tsp
Oregano, dry - 1 tsp
Asiago cheese, shredded

Sautee the onion and garlic in olive oil, stirring so garlic doesn’t burn.
In a large sauce pan at medium heat for about 20 minutes, cook the tomatoes, beans, tomato paste, vermouth. All mixed together.
During this time add the oregano and salt & pepper.
Pour this mixture along with the sautéed onion and garlic in a blender. Blend until smooth.
Pour into bowls and top each with a good sprinkling of asiago cheese.

COOL SUN - Zesty Chicken

The ocean tide is high and the temp in low for both the water and the air are about 70 degrees.
There is a light breeze from the north. There are no rip current warnings along Hollywood beach. There is lots of cool sun today.



ZESTY GRILLED CHICKEN

Chicken breasts - 4 - skinned
Chili Sauce - 1 ½ cups
Red wine vinegar - ¾ cup
Red horseradish - 1 ½ TBL
Garlic - 3 cloves - chopped
Kosher salt 1 tsp

Whisk all the ingredients together to make a marinade. Use about ½ of it and pour it over the chicken breasts in a bowl. Cover weith plastic and chill in refer for about 10 minutes.
Heat the grill or grill pan to medium and place the chicken breasts aboard. Baste the breasts often with the balance of the chili marinade as you turn them.

It should take about ½ hour to cook everything and serve it with some Boston beans and crusty fresh bread.

COLD & SUPER CLEAR - Scallop File' Gumbo

The sky is blue and clear and the ocean is calm and
just right for swimming but he water temp won't
be much above the low 70's and the air won't
reach out of the 60's. The cool breezes still come down from the north west. Here is a great taste direct from Bucktown in New Orleans.


SCALLOP FILE’ GUMBO

Scallops - 1 lb
Italian tomatoes - 28 oz can - chopped
Olive oil
¾ lb okra - cut into ½” rounds
Lemon Zest - 1 lemon
Onion, large - chopped
Celery, 2 or 3 stalks - chopped
Chicken stock - 4 or more cups
Peppers, bell 2 - chopped
Chili Stuff Mumbo Gumbo Mix - good TBL
Vermouth, dry - 3 oz
Black peppercorns , 20 - crushed

Make a roux with 2 TBL of Butter and 2 TBL of Flour. Cook at a low temp and stir continuously.
It takes about twenty minutes for the roux to start to darken.
DON’T BURN YOUR ROUX OR YOU HAVE TO START OVER.

Sautee the onion and celery and bell peppers in olive oil until they get shiny
Add the tomatoes, roux and okra and stir. and the lemon zest. Cook at low heat for a few minutes for the okra to start to break down
Add the chicken stock after the okra gets thick. Add the Mumbo Gumbo mix, the peppercorns,
and stir in the vermouth.
Cover and cook for 10 or 15 minutes

Now add the scallops and mix with everything around
Cover and let sit for awhile and give it another stir before serving
with chunks of fresh crusty bread

PART CLOUDY - Swordfish & Mustard sauce

The west winds are at about 15 knots and are keeping the skies cloudy with sun in between. The ocean and air are in the mid 70's. There are no rip problems today and the ocean is great for swimming along hollywood beach.

GRILLED SWORDFISH - with MUSTARD SAUCE

Swordfish fillets - 6
Kosher salt
White pepper
Lemon juice - one lemon
Olive oil - as necessary

Marinade sauce - Dijon mustard - 5 TBL
Olive oil - 2 TBL
Clam juice - 6 TBL
Garlic - 3 cloves - minced
Chives, fresh - chopped - ½ cup

Mix the marinade and save it in a small bowl in the refer, covered.
Paint the swordfish fillets with a mixture of about 6 parts olive oil to 1 part lemon juice. And sprinkle with pinches of salt and pepper to taste.
Grill the fish for about 3 minutes per side.
Serve right away with a few spoons of the marinade sauce over the top.

GRAY SKIES & WIND - Mahimahi with ghiotto sauce

The 18 mph east winds are bringing a good cloud cover to Hollywood Beach today

. The ocean remains cool even though the tide is great for swimming most of the day. There are yellow flag warnings about rip currents.

MAHIMAHI with Ghiotto Sauce

Mahimahi (Dorado) fillets - 2 - ¾” thick - about 6 oz each
Olive oil - 3 TBL
Butter - 2 TBL
Kosher salt - pinch
Black pepper, fresh ground - pinch
　
Ghiotto sauce:
Olive oil - 2 oz
Capers - 1 TBL
Plum tomatoes, chopped with juice
Garlic, fresh - 2 cloves,- minced
Basil, fresh - handful. - Stemmed and diced
　
Blend the sauce ingredients together and set aside.
Sautee quickly the mahi in a mixture, whisked, of olive oil and butter with pinches of kosher salt and fresh ground black pepper sprinkled on top as it cooks at medium heat for about 3 minutes per side.
Plate the fish . Spoon the sauce over the fish,
and serve with chunks of fresh crusty Ciabatta bread and a good chilled dry red wine.

CLOUDS & SUN - Southern ITALIAN MEAT BALLS

Mainly east winds bring moderate rip current warnings today. The tide is excellent for swimming so be careful and stay close to the lifeguard towers

The air won't make it to the 80's and the water is in the mid 70's. Lots of clouds that the sun will work its way through.

Southern 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.

IN BETWEEN FRONTS - Chili Moroccan

The North winds have brought a warning of rip currents to Hollywood Beach, but we are in between cool fronts for a few days and the skies

will remain clear as the air gets a bit warmer and the ocean tide is fine for swimming. For your protection it is always good to stay close to the life guard towers.

Chili Moroccan

Lamb, 1 LB. – Cut into ½" pieces

Black Beans – 15 oz can
White Beans – 15 oz can
Tomatoes, diced – 15 oz can
Couscous, dry – ¼ cup
Cubanella pepper, chopped
Chicken broth – 16 oz
Cilantro – handful, stems removed.
Mint leaves – handful, stems removed
Chili Stuff Chili Mix
Sour Cream
Olive oil
In a large deep skillet at medium heat, brown pieces of lamb in olive oil. Season as if you were cooking this by itself.
Add Cubanella pepper
Add beans, tomatoes and a good TBL of Chili Mix
Add chicken broth and cilantro & Mint leaves, stir. Let simmer for 5 minutes.
Add Couscous and let simmer for another 5 minutes.
Serve in a big bowl and add a TBL of Sour Cream on top.
Add a piece of heated Pita bread on the side.

BYEBYE RAIN -Spaghetti with red bell and olive

The rains of Monday left a lot of junk on the shore line but the ocean is clean and cool

The light breezes continue from the south but there will be lots of sun today. The tide will be going out most of the day.

SPAGHETTI with RED BELL and Black Olive

Spaghetti - 1 lb
Onion - medium, chopped
Red bell pepper, 2 - julienne
Ham 4 oz - julienne
Black olives - halved - 1 cup
Vermouth - ½ cup
Butter - 2 TBL
Basil, dry - 2 tsp
Garlic, 4 cloves - minced
Oregano, oregano - 2 tsp

Sautee onion and garlic until shiny. Keep stirring and add all the other ingredients and seasoning, cook at high heat for about 5 minutes. Serve over the Spaghetti.

RAINY BEACH DAY -Creole Fish with Olives

East winds are bringing a significant amount of rain to the beach today. The ocean is about medium tide most of the day but the water temp is in the low 70's. There are rip currents to contend with.

OLIVE CREOLE FISH

Bass or Mahimahi fillet - 1 ½ lb
Tomatoes -, peeled - 28 oz can
Onion, medium - thin sliced
Black olives, sliced - 4 oz.
Celery, two stalks - chop smwll
Thyme, dry - 1 tsp.
Tabasco - 2 tsp

Put fish in a baking dish. Mix all the vegetables and seasoning together and pour over fish.
Bake covered at 400 degrees for about 20 minutes.
Serve overa good scoop of steamed Arborio rice.