NORTHERN BREEZES - Roasted Legs & Thighs

The light north breezes won't be a problem today and the water is only 72 degrees, but calm and the depth is fine for swimming along hollywood beach. The air might get to the high 70's today and there is lots of sunshine.

CHICKEN LEGS & THIGHS with Dijon & Herb mix

Leg - Thigh pieces, 4 - cut in two
Bread crumbs 1 ½ cups
Garlic, 3 cloves - minced
Parsley , fresh bunch, stemmed & chopped
Thyme, dry - ½ tsp
Mustard, Dijon - 2 oz.
Kosher salt - pinch to taste
Black pepper, fresh ground - pinch to taste

Preheat oven to 400. Combine the bread crumbs, minced garlic, parsley, thyme, salt & pepper in a shallow dish. Paint the chicken pieces with mustard and cover with the with the dry bread crumb mixture.

Use a roasting pan and place the chicken inside.
Bake for about 35 minutes until done.

GUSTY NW WINDS - Chicken breasts and green olives

Gusty NW winds will blow most of the day and the yellow flags are flying. The tide will be dripping most of the day and the water is only about 71.


CHICKEN BREASTS with green olives & vermouth and lemon slices

Chicken breasts, 2 - split in two
Olive oil - 2 glugs
Dry vermouth - 8 oz
Green olives - chopped - 1 cup
Walnut pieces - ½ cup
Italian parsley, stemmed and chopped -3 TBL
Lemon, 1 fresh - thinly sliced rounds
Kosher salt
Black pepper, fresh ground

Use a deep steel skillet at medium. And sautee the breasts in olive oil until browned.
Add the olives and vermouth and simmer for about 10 minutes with salt & pepper
Add the lemon slices on top of the chicken and cook for another 2 or 3 minutes.

RED FLAG WARNINGS - Corned Beef Hash

South winds are bringing thunderstorms and

Red flag rip-current warnings today. The tide will be shallow at Hollywood Beach for most of the day but if you want to stay on the safe side then swim near the life guard towers. No sun today. The air is warm and the water temp is still cool.

Corned Beef Hash
　
Corned Beef - 1 12oz. Can
Idaho Potato – 1 skin on, wash and chop asymmetrical into bite size chunks
Spanish Onion – 1 medium chopped small
Chili Stuff Chili Mix – 1 TBL
Black Pepper – fresh ground
Olive oil
　
Oil in large deep pan heated to medium.
Cook potato chunks, moving them around as they brown.
Add onion. Mix and cover.
As soon as the onion begins to change color, mix in the corned beef
to an even distribution and add the Chili Stuff Chili Mix and black pepper.
Stir around again and cover for about five minutes.
Serve with a poached egg on top or with scrambled eggs or by itself.
http://www.chilistuff.net

CLOUDS FROM SE - South Beach Chili

Rain and clouds are coming from the South east today. There are yellow flags indicating a moderate worry for rip currents but the water is low and shallow most of the

day at hollywood beach and the ocean temp is only in the low 70's.

Lynn’s South Beach Chili

Submitted by Lynn Stern of Miami Beach, FL

Makes a big gallon

1 ½ lbs – brisket – chopped to ½ "

1 lb – mild turkey Italian sausage – sliced to match brisket pieces

6 oz – beef broth

2 - green bell peppers – cored and diced

1 – 10oz. package of frozen corn – defrosted

3 – garlic cloves – diced.

3 – 15 oz. cans – Red kidney beans

2 – 29 oz. cans – Diced tomatoes

Chili Stuff Chili Mix – 2 big TBL http://www.chilistuff.com

Olive oi

lMarsala wine

Heat a large deep pan to medium. Brown the chopped brisket & sausage in olive oil. Season as if it is the only thing you making.

Lower heat add the diced garlic,

after a minute, add the beef broth, cover and cook for about an hour or so at slow heat.so the brisket begins to fall apart.Stir occasionally. When the meat is very tender,add some Marsala wine to deglaze the panAfter the meat has been cooking for at least ½ hour,

now use a large black iron or stainless steel pot with a lid that will hold a gallon plus
and heat to low medium..Pour some olive oil in the pot and add the tomatoes and beans.
When they are cooked and tender, pour in the meat and juices. Add bell peppers and fresh frozen corn Add the Chili Stuff Chili Mix. Stir well.

This can always be cooled and reheated.

SW WINDS - Mahimahi Greek Style

Low tide most of the day and SW breezes.

The ocean is only about 71 and showers may visit the beach. There won't be much sunshine today but at least it is getting a little warmer. No rip warnings.

MAHIMAHI with LEMON, OLIVES, CILANTRO
Greek Style

MahiMahi fillet - 2 (¾”thick)
Lemon, 1 - very thin slices
Black olives - sliced - 2 oz.
Kosher Salt
Black pepper, fresh ground
Chili Stuff Chili Mix - 1 tsp
Cilantro, fresh - one bunch , stemmed & chopped
　
　
Season the fillets with pinches of salt, pepper and chili mix and refigerate.
Heat an oven to 450. Use a heated deep steel pan and paint with olive oil. Place the fillets in and brush with olive oil, another pinch of salt and pepper and lay the thin slices of lemon over the top. Sprinkle on the olive slices. Drizzle some oil over this.
Bake the fish for about 15 minutes, until the lemon gets singed and brown. Remove and drizzle some oil over this with a pinch of salt, then sprinkle top with good amount of cilantro.
Serve with fresh crusty baguette pieces and a crisp cool wine.

SUNNY EAST BREEZES-CouscousCucumber Greek salad

The breezes are from the East and the humidity is low. The tide is right for swimming along Hollywood Beach and the ocean is still close to 70 degrees and calm.

COUSCOUS,CUCUMBER GREEK SALAD

Wheat couscous, 6 oz. box makes 3 cups
Scallions 6, julienne thin
Italian parsley, 2 bunches, stemmed and fine chopped
Tomatoes, 2 - seeded and chopped into ½” pieces
Cucumber, 2 - peeled, seeded and minced
Pistachios, shelled - 2 oz
Lemon juice - 1 lemon
Zest - 1 lemon
Olive oil
Kosher salt
Cumin - 1 tsp
Greek yogurt 1 cup
Black pepper, fresh ground
Garlic, 2 cloves - minced
Mint - 3 TBL , chopped
Paprika - ½ tsp

Make the couscous and cool. Blend in all the ingredients and serve.

WARM SUN - COOL OCEAN - Hollandaise over ham

The sun is back and the air will get into the mid 70's today. The light west breeze won't warm the ocean much but the tide is great for swimming most of the day. No rip current warnings

Hollandaise over Ham, egg, asparagus on toast

Sour dough slices - 2
Poached eggs - 2
Honey baked ham, sliced
Spring asparagus, handful sautéed
Kosher salt
Cayenne
Dry Vermouth
Fresh cilantro leaves, handful - stemmed and chopped
Lemon juice - 1 lemon
Butter
Olive oil

Pre heat oven to 425.
Butter the bread slices on one side and place the buttered sides down in a pan. The buttered sides will crisp while the other sides will warm up
Sautee the young asparagus with Vermouth, and place 3 or 4 or 5 pieces on the unbuttered sides of the bread
Place the folded piece of sautéed ham on each, then a poached egg on top of this.
Pour a good helping of Hollandaise over the top of the egg.
Sprinkle with some chopped cilantro.

Overcast SE breeze - Blue Salad

The air is a bit warmer today under some very
dark and ugly clouds. Even though the tide is good
for swimming along Hollywood Beach
, there will be almost no chance for sunshine
today. The light breeze continues from the SE.


BLUE SALAD - Scraffs in NYC
　
Bib lettuce- ½ head
Walnuts - good handful
Blue cheese, crumbled - ½ cup
Blueberries - good handful
Craisins (dried cranberries) - ½ oz.

Dressing : Whisk together
Olive oil ½ oz.
Red wine vinegar - ½ oz.
Dijon mustard - 1 tsp
Honey - 1 tsp
Blueberry preserves - 1 TBL
Tear the ½ head of lettuce. Sprinkle on the walnuts Blue cheese, Blueberries and craisins and toss with dressing.

SUNNY SKIES- Baked Halibut with Lemon & Olives

The sun will shine most of the day but the temp won't break above the mid seventies. The ocean is calm and the light south winds won't bother swimmers because the tide is high for most of the day.


HALIBUT with LEMON, OLIVES & ROSEMARY

Halibut fillet - 2
Lemon, 1 - very thin slices
Black olives - sliced - 2 oz.
Kosher Salt
Black pepper, fresh ground
Chili Stuff Chili Mix - 1 tsp
Rosemary, ground - 1 tsp
　
　
Season the fillets with pinches of salt, pepper and chili mix and refigerate.
Heat an oven to 450. Use a shallow baking dish and paint with olive oil. Place the fillets in and brush with olive oil. Another pinch of salt and pepper and lay the thin slices of lemon over the top. Sprinkle on the olive slices. Drizzle some oil over this and sprinkle on the rosemary.
Bake the fish for about 10 minutes, until the lemon gets singed and brown. Remove and drizzle some oil over this with a pinch of salt.

Yellow flags & West wind - Irish Lamb Stew

The day is a bit warmer and the light winds are from the west. The tide is up most of the day and there is a medium risk of rip tides at Hollywood Beach otherwise the ocean is flat and cool.


Irish Lamb & Cabbage Stew

Delicious and simple one-pot supper for 4

Leg of Lamb, boneless 1 ¼ lb. cut into ¾" chuncks
Beef broth – 3 cups
Green cabbage, rough cut – 2 cups
Carrot, 2 medium – chopped
Onion, 1 large – chopped
Rutabaga, skinned and chopped – about 1 cup
Barley – 1/3 cup
Garlic, 3 cloves – chopped
Dry Vermouth – 4 oz
Chili Stuff Chili Mix – 2 tsp
Black pepper, fresh ground – ½ tsp
Bay leak – 1 – broken
Olive oil – 3 TBL
　
Use a large deep pan at medium add the lamb pieces and brown all sides in olive oil for about 4 minutes.
Switch to a pot and add the broth and the other ingredients, including lamb, and a ½ cup of water. Bring to a boil. Then reduce heat to low.
Simmer for 25 minutes. After about 15 minutes add the Vermouth.
Serve with a crusty bread and green salad

CLEAR SKIES COOL WATER - Avocado soup

The skies in Hollywood are sunny today and the ocean still hovers around 70 degrees because of the north winds. At least the tide is about medium most of the day and the water is calm.

There are no rip current warnings.

AVOCADO SOUP

Avocados – 2
Chicken stock – 2 ½ cups
Black olives – diced – 1 TBL
Tarragon, ground – 1 TBL
Heavy cream – ½ cup
Lime juice – 2 to 3 TBL
Chives, handful, - chopped small

Spoon the meat from 2 ripe avos into a blender and add the chicken stock.
Pulse until it is smooth. Add the tarragon and lime juice and blend at low speed.
Do this again with the addition of heavy cream. Stir in the black olive and chill.
Pour the chilled soup into bowls and sprinkle the chives across the top.

WEST BREEZE CLEAR SKIES - southwestern creamy soup

The breezes are light and from the west. The sky is blue and sun is bright. The ocean is calm but the water temp is still only about 70 and the tide is low at the middle of the day

CREAMY SOUTHWESTERN SOUP

Chicken Broth – 1 QT
Pinto beans – 1 can , 15 oz – rinsed & drained
Tomatoes, 1 can 15 oz - stewed
Corn kernels, 1 ½ cups
Garlic, 3 large cloves – minced
Cilantro – chopped, - 4 TBL
Green mild chili – 4 oz, diced
Light milk, 2 oz
Chili Stuff Chili Mix - 1 tsp

Kosher salt
Black pepper, fresh ground.
Dry Vermouth – ½ cup
　
Heat in sauce pan Chicken broth and reduce wile stirring over high heat to 1 cup’
Add the beans , tomatoes, corn, garlic, cilantro & chilies to the reduced stock and cook at medium for about 10 minutes
Remove from heat and puree about 1 ½ cups of the mixture. Return mixture to sauce pan and add the milk and stir in the milk, along with the chili powder. When heated thoroughly add the vermouth and salt & pepper, about a pinch of each.
This will give about 4 to 5 servings.

DAYLITE SAVINGTIME AGAIN - Barley & Lentil soup

The clocks have switched again to make the days seem longer and the light southern breezes make the air feel warmer, but the ocean is still only about 70. The tide is low most of the day and the shallow water is calm. Lots of sun.



Barley– Lentil soup
Onion , medium - diced
Garlic 4 cloves – diced
Olive Oil –
Barley – ¼ lb.
Lentils – ¼ lb.
Carrot ,one – diced
Chicken stock- 3 cups
Green onions, 1 bunch, greens - diced.
Parsley , dry - 2 TBL
Mint leaves, dry 2 TBL
Mumbo Gumbo Mix -1TBL
Kosher salt – 1 TBL
Water – 1 cup.

A couple glugs of olive oil in the pot . add the diced onion and garlic and cook at medium heat until translucent. Make sure not to burn the garlic.
add the carrot and the barley and lentils. Stir while cooking. Add more olive oil if you need cook for about 30 minutes.
Add the chicken. Add the water and diced green onions. Cook for another ten minutes.

SUN & CLOUDS WITH WIND - Chicken & Okra Soup

The North winds continue to keep it cool on the beach. The tide is low at about mid day and the ocean temp is only about 70. The sky is a mixture of clouds and sun.


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.

Soup ingredients:
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
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

SE BREEZES WITH SUNSHINE - Chicken & Leeks

The light breezes from the caribbean will bring back some needed warm today and we actually make it to the 80's. The ocean is flat and the tide is up for swimming



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.

OVERCAST - Avocado Crab Salad

no wind and no sunn. The tide is up for swimming

AVOCADO CRAB SALAD

Hass avocado - 2 pcs. Lengthwise, seed removed
Crabmeat - 1 cup
Celery stalk, 1 - chopped small
Scallion, 1 - chopped
Dijon mustard 1 TBL
Sour cream 2 TBL
Lemon juice - one lemon
　
In a bowl mix together the mustard, sour cream and lemon juice. Blend in the crab meat, celery and scallion. Scoop this into the avocado halves. serve

CALM DAY AT BEACH - SPICY SKIRT STEAK

tHE OCEAN IS CALM . THE TIDE IS UP FOR SWIMMING , AND FINALLY IT IS GETTING WARM BECAUSE THE WIND IN DOWN. THE ONLY THING YOU NEED NOW IS SUNLOTION WITH A HIGH SPF.

SPICY SKIRT STEAK
　
Skirt steak - about 1 lb or so
Italian tomatoes , 2 - chopped
Small Spanish onion - chopped
Beef broth - 1 cup
Ancho chili peppers, 2 - dried
Serrano pepper, 1 - seeded
Cilantro l, fresh leaves - one bunch, chopped

Use a blender. Puree the vegetables with the beef broth. Strain to remove the seeds. If the saudce does not hold on the back of a spoon. Cook at high heat while stirring to reduce.
Grill the steak to the doneness you wish. Best when charred rare.

Pour the warm sauce over and sprinkle with a generous amount of chopped cilantro leaves

.

YELLOW FLAG DAY - Greek Cucumber salad

A cool sun shines on the Yellow flags as they indicate a moderate chance of rip currents.
The tide at Hollywood Beach is up for most of
the day and just right for swimming even though the water temp is only about 70. The light NW breezes will turn to the SE during the day.



Greek cucumber salad

English cucumber 1 - sliced thin
Red onion,medium - thin sliced
Fennel, strips - one cup
Scallions 2 - chopped
Goat cheese,¼ lb. -crumbled
Greek olives, good handful - quartered
Red wine vinegar
Brown sugar - 1 ½ TBL
Kosher salt
Black pepper, fresh ground

Combine the vegetables in a bowl. Whisk together the vinegar and sugar and drizzle over the salad as you toss it. Sprinkle with salt and pepper before serving with fresh crusty bread.

SUNNY SKIES - Roast Duck w/ creamy orange sauce

Lots of sun on the beach today. The tide is high at about midday and the N winds have eased a bit. There is no rip current warning, and the ocean is calm and cool,

Roast Duck with Creamy Mustard Sauce

Duck - 1
Kosher salt
Black pepper, fresh ground
Dijon mustard - 3 oz
Butter - 3 oz
Olive oil - 3 TBL
Dry Vermouth - 1 cup
Heavy cream - ½ cup

Slather the duck with about half the mustard with salt and pepper.
Place back side up in a baking pan and use an oven preheated to a low 275
Bake for about 2 hours and baste and turn over for the last 30 minutes and raise the heat to 350. When the duck is nice and crispy remove and let it rest...
Move the pan to the stove top pour off the extra duck fat and whisk in the cream and any left over mustardand Vermouth. Add 3 TBL of Orange sauce that usually comes with the duck giblets or Orange marmalade and whisk this into the sauce. Reduce this liquid to a rich sauce and drizzle over the duck breast pieces that you have carved.

Good to serve this with sautéed asparagus and crusty fresh baguette.

COOL SUNNY WIINDS - Chopped salad with Tuna

The sun is bright but the NW breezes keep things cool at the beach. The tide is perfect for swimming at Hollywood Beach but the ocean is just getting to 70. and the air is in the 60's

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
with 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.

BLUSTERY NORTH WINDS - Roasted Rabbit Savage w/ Mustard

The cool winds from the North continue to gust to about 25. The tide is great for swimming at Hollywood Beach but the ocean is only about 70.

The sun is bright.

Roast Rabbit Savage with Mustard

Wild Rabbit - 1
Kosher salt
Black pepper, fresh ground
Dijon mustard - 3 oz
Butter - 3 oz
Olive oil - 3 TBL
Dry Vermouth - 1 cup
Heavy cream - ½ cup
　
Spread the rabbi and slather on about half the mustard with salt and pepper.
Place in a baking pan with olive oil whisked with butter and use an oven preheated 400
Bake for about 30 minutes and baste and turn often
Now add the vermouth and cook for about another 15 minutes. When the rabbit is done remove from the pan and keep warm.
Move the pan to the stove top and whisk in the cream and any left over mustard. Reduce this liquid to a rich sauce and drizzle over the rabbit.

NW winds of 20 MPH - Lamb, pasta w/ green peppercorn sauce

The sun is back and the cool 20 MPH nw winds are here as well..The tide is up most of the day and the swimming is good though the water temp is only about 70 There are no indications of rip currents.



LAMB & PASTA with GREEN PEPPERCORN SAUCE
　
Lamb , 1 ½ lb - cut into bite sized cubes
Fettuccine - ¾ lb
Olive oil
Garlic - 8 cloves
Onion, medium - 2 chopped
Red wine - 1 ½ cups
Beef broth - 3 cups
New potatoes - 2 - cut into bite sized pieces
Bay leaves - 2
Thyme, ground - 1 tsp
Green peppercorns - 2 oz
Kosher salt
Black pepper, fresh ground

In a large pan with olive oil, brown the lamb on all sides and remove to a warm deep pot
In the same large pan with olive oil sautee the garlic and onion, while continually stirring until it all gets shiny. Transfer to the pot with the lamb.
In the same skillet deglaze with the red wine. And add back the lamb. and cook for awhile
Add the beef broth, thyme, and bay leaves to the pot and potatoes and cook covered for about 1 ½ hours at low heat.
Boil the fettuccine for about 9 minutes or until al dente, and drain.
Transfer the lamb to a bowl
and now turn the heat back up and add the peppercorns to the beef broth, cook for about 10 minutes and now blend it all into a sauce and reduce by ½ at medium heat
Put the lamb over the fettuccine and the pour the sauce over the top and sprinkle with pinches of salt & pepper to taste

GUSTY SOUTH WINDS - Fish Fillet and Cannellini beans

Gusty winds of about 25 are headed here from the south. There is a good chance of lightning attached to these. The ocean is only about 70 and the tide is low most of the day. There is a very slight chance of rip currents but to be the safest swim near a life guard tower if you go into the ocean.


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 - clear - Butternut squash and pear puree

The day is clear and sunny. The breeze from the south west is light. There is little worry about rip currents at Hollywood beach because the tide will be shallow most of the day and the water is cool at 70 degrees.

Butternut squash & pear puree

Butternut squash 2 ½ to 3 lb
Bartlett pear - peeled, cored & chopped
Shallot , minced - 1
Butter - soft unsalted 2 TBL
Kosher salt - 2 pinches
White pepper, ground - 2 pinches
Coleman’s mustard, dry - 1 tsp
Balsamic vinegar 1 tsp

Pre heat oven to 400. Clean a vertically halved butternut squash and place on a baking sheet, cut side up. Roast for about an hour. When it cools scoop the insides into a blender and add the pear pieces. Blend until smooth.

Pulse in the shallot and vinegar and butter.
Switch ingredients to a mixing bowl and whisk in the salt pepper and mustard. Return squash mix to oven and heat everything through,