SUNSHINE ON SHORE BREEZES -Pork Cuban style

Memorial Day brings lots of sunshine to hollywood beach. The light breezes from the east blow on shore and the ocean is very warm and flat.
The tide is high most of the day and that makes for easy swimming along the shoreline.



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

SUNSHINE NO WIND - Key Lime Pie

The ocean is flat and warm at about 83. The green flags are out and the weekend crowds are arriving. At this time of year there is always a chance of afternoon squalls, but they should be brief. The humidity is in the mid seventies.


KEY LIME PIE
A very simple recipe

Fresh eggs, 4 – separate yokes from white
Condensed milk – 14 oz. can (room temp)
Key Limes - 4 tsp. zest
Key Lime juice – ½ cup (takes about 1 doz. or more)

Carefully crack eggs and separate four yokes into a large mixing bowl.
Let them sit to come up to room temp.
Use a 9 inch pie crust (already made). Bake in a preheated oven, at 325, for about 15 minutes,
until light brown. Remove from oven and let it return to room temp.
Scrape the zest from enough limes to get 4 tsp. and save. Grating enough zest is very important.
Squeeze the limes to get ½ cup of juice
Whisk the yokes until they are blended, then whisk in the condensed milk along with the zest. When these are all blended add the lime juice and whisk until evenly blended.
Pour the lime filing into the crust and bake in the oven for about 15 minutes
Remove pie from oven and cool to room temp before putting it in the refer for an over night stay.

Some people like the pie as a plain wedge others like whip cream on top. It is an individual choice and you can just use a can of Miracle Whip. Some people want a meringue made from the egg whites and 4 TBL of granulated sugar, but this can be difficult to whip up.
If you have trouble obtaining fresh little Key Limes, you can substitute fresh Persian limes which are readily available.

WARM FLAT OCEAN - Corned beef hash

THE HIGH HAZE WILL LEAVE BY THIS AFTERNOON AND THE OCEAN WILL BE VERY WARM AT ABOUT 83. IT IS CALM WITH THE LIGHT BREEZE FROM THE NORTH AT ABOUT 5 MPH. the tide will be up at hollywood beach most of the day.

Corned Beef Hash
　
Corned Beef - 1 12oz. Can
Idaho Potato – 1 skin on, wash and chop asymmetrical
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

BRIGHT SKY - YELLOW FLAGS -Arizona Chili

Even though the breeze from the East is almost nothing there is still a yellow flag warning. The tide will be low at hollywood beach most of the day. and the ocean is calm and warm so it is a good day to enjoy the sunshine.


Chili Con Carne, Maggie Gomez, Mesa Fire Dept., Arizona
Submitted by Don Johnson, Fire Chief

Salad Oil – 2 TBL
Onions, 3 medium – chopped
Garlic, 2 cloves – crushed
Ground beef, 2 lb
Red kidney beans, 2 cans (15 oz) – drained
Tomatoes, 1 can (28 oz) –undrained
Tomato paste – 1 can (6 0z)
Green chiles, chopped 1 can (4 oz)
Chili powder – 3 TBL
Cumin, ground – 1 TBL
Bay leak, - 1
Salt – 2 ½ tsp
Cloves, whole – 6
Cayenne pepper – ¼ tsp
　
In a Dutch oven heat salad oil. Add onions & garlic
Sauté until tender, about 5 minutes, stirring occasionally
Add ground beef and brown, break up pieces with a spoon. Spoon off faat.
Add tomatoes, tomato paste, chiles and seasoning
Simmer covered over low heat, stirring occasionally for about 2 hours.
Add drained beans to chili. Cook them until just heated through.
May be prepared in advance then covered and stored in refrigerator for up to 24 hours. Or spoon into freezer-proof container and freeze for up to 2 months

SUNSHINE & RED FLAGS

The warm breezes from the Bahamas have brought out the red flag warnings but the water along hollywood beach should be safe because the tide will be low most of the day. If you have worries just swim near the lifeguard towers. The water temp is its normal summertime warm.



CHICKEN & WILD RICE

Wild rice, cooked – 1 ½ cups
Chicken, cut into ¾" pieces & sautéed – 3 cups
Shallots, minced – 2 TBL
Mushrooms, chopped small – about 4 oz.
Lemon juice – ½ lemon
Chicken broth – 3 cups
Heavy cream – 1 cup
Ginger, ground – 2 tsp.
Butter – 3 TBL
　
Cook wild rice until kernels puff open. Let it cool.
In a deep pot coated with butter, mix together the mushrooms , rice & chicken. Add the chicken broth. Let simmer for about 15 minutes. Make sure to stir every once in a while.
Add the shallots and stir in the heavy cream with the ginger.
Cover pot and bake at 375 for about 45 minutes.

WARM EAST BREEZES - 3 Tropical drinks

The ocean tide will be rising most of the day to a high in mid afternoon. The light eastern breezes will keep the beach temps in the cool 80's. The water temp is just about 80. Lots of sunshine.



MOJITO cocktail recipe
Ingredients for one glass
　
Light Rum - 1 1/2 oz
Fine granulated sugar - 2 tsp
Lime Juice – fresh squeezed - 3 tsp
Mint sprigs – fresh – 3
Club Soda

Use a tall glass.
Crush part of the mint (a couple of sprigs) with a muddle to coat the inside.
Add the granulated sugar and lime juice and stir until mixed.
Add small cubed ice and fill glass about ½ full.
Add the Rum, and stir.
Top off with chilled soda.
Add a slice of lime and the last mint sprig.


SANGRIA
One 750 ml bottle of dry, red wine
lemon ½ - cut into ¼ " slices
orange ½ - cut into ¼ " slices
large apple ½, cut in half lengthwise, remove core then cut into thin slices
fine granulated sugar ¼ cup soda water , chilled Ice cubes

brandy or cognac-2 oz

soda water -1 qt.

Use a large pitcher
Combine the lemon, orange, apple and ¼-cup sugar. Pour in the wine and brandy and stir with a long-handled spoon until well mixed. Refrigerate for a couple of hours or until completely chilled. Just before serving, pour in chilled club soda to taste, adding up to 24 ounces of the soda.
Stir again, and serve at once in chilled glasses



　
WATERMELONADE
　
Seedless Watermelon
Sugar – ¼ cup
Lemon juice – 4 tsp
Mint sprigs, fresh

Put red chunks (about ¼ of the melon) in a blender and puree with 1 TBL of sugar
And a tsp of lemon juice. Strain to rid it of any chunks and pour in a pitcher.
Repeat steps for the rest of the melon.

HOT AND GLASSY - 2 Tropical Cocktails

Not many cloudss today and the water is warm and clean. The tide is up most of the day so swimming at hollywood beach is easy. The air is in the mid 80's and very light breezes are coming on shore from the east.



MAI TAI
.
This is a classic tropical favorite first created in the mid 40's in Tahiti by Vic Bergeren (Trader Vic). Here is an easy recipe.

Light Jamaican Rum - 1 Jigger
Triple Sec - 1/2 oz.
Creme de Almond - 1/2 oz.
Myer's 151 dark rum- 1 oz.
pineapple juice
Sweet and sour mix.
　
Best to start with a 15 oz. bucket glass. Add the light rum, Creme de Almond and triple sec.
Fill the glass about 1/2 full with small cubes ice. Now almost fill with equal amounts of pineapple and sweet & sour. Add top float of Myers. Serve unstirred.


CUBA LIBRA
　
This is a tropical favorite and a variation of the classic rum & Coca Cola.
　
2 shots of dark 151 rum
Squeeze of fresh lime
Coca Cola
　
Fill a 12 oz glass 2/3 full with ice
Pour in the 151
Top with Coca Cola
Squeeze in a ¼ lime and add the fruit

SUMMERTIME CALM - Duck & Spinach salad

The morning is flat and glassy, There might be a 5 mph breeze from the north east in the afternoon. The tide is great for swimming along hollywood beach all day. Lots of sunshine.
THE AIR IS ONLY IN THE MID 80'S, but because of high humidity it may feel warmer to some, just like it supposed to in the summer.



Spinach – Duck – Walnuts ( for two)

Duck –seasoned - roasted and cold –
Fresh young spinach leaves – about ½ lb
Green apple and raison dressing – remove from roasted duck
Fresh pear, 1 – chopped irregular 1/3" pieces
Walnuts - 1/2cup broken or chopped
Gorgonzola cheese – 1 oz - crumbles

Dressing:
Honey - 2 TBL
Olive oil – 2 TBL
Orange marmalade – 1 TBL
Lemon or lime juice – 2 TBL
White pepper – 1 tsp
　
Place the spinach in the bowl after trimming stems, then
slice off about 1/3 to ½ duck and chop into ½ inch pieces - toss them in with the spinach. Scoop out ½ cup of the apple/raison dressing you have cooked in the duck. Put on spinach.
Add 1 fresh pear chopped in ½ inch pieces & add this to the spinach
Walnuts dampened with olive oil – sprinkle on 1 tsp of chili mix and get it in contact with all the nuts. Add the nuts to the salad.
Put the gorgonzola over the salad and divide it into equal portions. Then drizzle on the dressing

WARM OCEAN - Fish baked in banana leaves

A high tide in a warm ocean at lunch time is very inviting. the very light breezes are from the SE
There is always a chance of afternoon lightning at this time of year so it is best to check with the lifeguards


BAKED FISH IN BANANA LEAVES

firm fish, whole
Banana leaves - enough to cover fish
Maui onion 1 chopped
Chinese parsley - ½ cup - chopped
Coconut cream - 1 cup
Cucumber, thin sliced
Tomato - thin sliced
Kosher salt to taste
Fresh ground Black pepper to taste
　
Measure the clean fish from gills and allow 20 minutes per inch baking time
Place the Banana leaves on a baking sheet. Place the fish on top.
Combine the onions, parsley and coconut cream together and pour over fish
Wrap the banana leaves over the top and place in a preheated 350 oven
When cooked carefully unwrap the fish and serve portions with a garnish of cucumber and tomato slices.

SW LIIGHT BREEZES - - Shrimp spaghetti

Acalm ocean awaits all who come to the beach today. The tide will be high mid day and the water is clean. Lots of sunshine and very light breezes from the south west.


Shrimp - Spaghetti - arugula pesto

Spaghetti - 3/4 lb.
Arugula pesto: one bunch fresh arugula leaves
Garlic – 3 cloves – smashed
Olive oil - ½ cup
Shrimp – ½ lb. - 41 to 50 count
Parmesan – fresh grated
Chili Stuff Bonanza Fish Mix – 1 tsp
Lemon juice of one.

Grind arugula in a blender with the garlic cloves, as it grinds drizzle in the olive oil.
When it is blended mix in a couple ounces of the grated cheese and
Cook the spaghetti in a pot of salted water until al dente.

Peel the shrimp and sauté in olive oil in a large pan at medium heat with black pepper.
Drain spaghetti – toss in the shrimp and then pour on the Arugula pesto.
Mix everything together and serve with another topping on parmesan and a good squeeze of lemon juice.

EAST WINDS - RED FLAGS -Chicken breasts stuffed

On shore winds continue from the east. They bring out the red warning flags but not much worry at Hollywood Beach because the ocean is shallow most of the day. The giant oil slick is still in the gulf.



STUFFED CHICKEN BREASTS

Chicken breasts, 2 - skinned and boned - cut into 2 each
Pine nuts - 2 TBL roasted
Basil leaves - fresh - 1 cup packed
Garlic cloves -4 - sliced
Asiago cheese, fresh grated
Red potatoes , small, 6 sliced in quarters
Black olives, pitted - dozen
Dry vermouth - ½ cup
Balsamic vinegar - ½ cup
Olive oil
Honey - 1 TBL
Kosher salt - to taste
Black pepper, fresh ground - to taste
Preheat oven to 375
Use a small pan at low and roast the pine nuts for a couple of minutes while stirring.
Transfer nuts to blender and add the garlic cloves and cheese and basil and vermouth. Blend until you get a thick paste
Slice deep pockets into breasts and stuff with the paste
Use a shallow pan painted with olive oil
Roast the breasts, surrounded by the potatoes and olives for about 45 minutes
Seasoned with salt and pepper to taste

Whisk together the balsamic vinegar and honey and drizzle over the cooked breasts when serving

SWIRLY WINDS FROM SE - Liguine,Spinach, Sardines

East winds blow in from the ocean and they swirl for southern gusts. The flags for rip currents are flying and the water is warm.
Lots of sunshine


LINGUINE, SARDINES, SPINACH & GARLIC

Linguine - ½ lb.
Bread crumbs - ½ cup
Sardines in oil, 4 cans, drained
Garlic, 3 cloves - minced
Oregano, dry leaves - 1 tsp
Red pepper flakes - 1 tsp
Baby spinach leaves - 6 oz
Italian parsley - chopped - 4 TBL
Asiago cheese, fresh grated

Cook the pasta for about 9 minutes to al dente.
Use a big pan at medium with some olive oil and sautee the oregano, garlic and pepper flakes for about 1 minute, add the sardines and cook for another 3 minutes. Lower the heat and add the spinach and steam, covered to wilt it.
Add the pasta and bread crumbs and parsley and mix everything to combine cover for a couple of minutes
On each serving add a generous amount of fresh grated asiago.

SUNNY EAST WINDS - Salad, Couscous with Feta

Gusty winds from the East bring sunshine and Rip-Current warnings to Hollywood Beach. The tide is up during mid day and inviting for swimmers, so to be on the safe side just watch the flags on the life guard towers. The water is already summer warm.

COUSCOUS, SUN-DRIED TOMATOES & FETA SALAD

Couscous - 1 box
Sun-dried tomatoes, in oil - diced
Peas. - 1 cup
Feta cheese , crumbled - 4 TBL
Mint leaves, fresh chopped - 4 TBL
Kosher salt - pinch
Black pepper, fresh ground - pinch
In a large bowl combine the couscous with the peas and tomatoes and feta by tossing
Fold in the mint and add the salt & pepper to taste.

Serve warm or chilled

SOUTH EAST BREEZES - Stuffed Fish

Light breezes are coming from the south east, They bring warnings of rip-tides. The tide is excellent for swimming and the ocean is calm.

STUFFED FISH

Stuffing:
Green onion – 3 , chopped
Cubanella Pepper – ½ cored and chopped
Celery – 2 stalks, chopped
Garlic . 2 cloves, minced
Mint leaves – handful
Black pepper, fresh ground – 1 tsp
Kosher salt – 1 tsp
Chili Stuff Gumbo Mix – 1 tsp
Basil, dry – 1 tsp
Olive oil – 1 TBL
Lime juice – 1 juicy lime
Firm Fish – 2 lb, Head on and cleaned
Asparagus, young spring – one good bunch

Mix all these ingredients together and store in refer.
Wait to add the lime juice until just before you stuff the fish.
Heat oven to 400 degrees
Stuff the fish and place in a shallow pan coated with olive oil and bake for 20 minutes.
While fish is cooking with the head on to keep it moist, steam the asparagus until tender but still shiny green and drizzle on some olive oil and some squeezes of lime.

Warm East Winds - Squid, Zucchini & Watercress

Warm east winds continue and bring clouds along .
The water is close to 80 and the air is the same.
THE TIDE IS HIGH MOST OF THE DAY SO THE SWIMMING ALONG HOLLYWOOD BEACH IS EASY.


SQUID, WATERCRESS, ZUCCHINI STIR-FRY

Squid, ½ lb - cut into thin rings
Zucchini, 2 - cut into thin rings
Watercress, 1 bunch, stemmed
Butter - 4 oz
Peanut oil - 2 TBL
Kosher salt- 2 inches
Sugar, granulated - 2 pinches
Kikkoman soy sauce - 1 TBL
Fish sauce - 1 TBL

Toss the Squid with salt to taste and set aside. toss the zucchini with salt and set aside..
Heat a wok to high and stir in the zucchini for about a minute and remove
Add the squid and stir for until they get opaque. Add the fish sauce and stir return zucchini and stir to mix with squid. Add the sugar, stir. Add the soy sauce and watercress. Stir until watercress starts to wilt.. Transfer everything to dish and cook the remaining liquid to reduce it and pour over vegetables. Serve right away.

EASTERN WINDS - Chicken Tetrazini

The winds continue from the Bahamas. This brings warm days and water. The tide is up for easy swimming along Hollywood Beach. There are warning flags flying today to watch for rip currents. and when the winds gust they may bring lightning.


CHICKEN TETRAZINI

Pasta (spaghetti or linguini) - ¾ lb
Chicken , cooked, chopped - 3 cups
Chicken broth - 4 cups
Flour 3 TBL
Butter - 4 TBL
Milk 2 cups
Mushrooms, baby bella - sliced - 4 oz
Asiago cheese, grated - ¾ cup
Pimentos - , small jar, chipped
Garlic, granulated - ½ tsp
Kosher salt

Cook Pasta in broth until al dente
Melt the butter with the flour and whisk in the milk
Cook this until thick add the cheese and mushrooms and blend well.
Mix in the chicken and pimento and pasta and pour into a casserole.
Put the casserole into a 350 oven for about 30 minutes after sprinkling the top with a good amount of cheese.

BAHAMA BREEZES - Buttery Escarole soup

Light eastern breezes from the Bahamas continue to keep things warm at the beach. The ocean is flat and clean and the tide is perfect for swimming along Hollywood Beach. The air won't get above the mid 80's but may seem warmer because of the clear skies.

ESCAROLE BUTTERY SOUP
　
Escarole, 1 head - chopped
Chicken broth - 6 cups
Short grain rice - ¼ cup
Garlic - 4 cloves - minced
Garlic - 5 cloves - sliced
Onion, Vidalia - chopped - ½ cup
Olive oil - 5 TBL
Kosher salt
Black pepper, fresh groundButter - 3 TBL
Parmesan Cheese, grated

Use a large deep pan at medium. Add the olive oil and minced garlic. Stir so garlic doesn’t burn . This should be shiny in a couple of minutes. Add the onion and stir for about 5 minutes until translucent. Add the escarole and mix while cooking for about another three minutes. Add the rice and chicken stock after you make the heat low and cook for about 20 minutes. Season with salt & pepper to taste.
In another pan melt the oil with the butter and sautee the sliced garlic while stirring until light brown.
Remove garlic and set aside..
Ladle out the soup to bowls and add to each serving some of the sliced garlic and a good sprinkling of Parmesan Cheese

Hot & Glassy - Bay Scallops with tomato

The tide is up as well as the air temp. The ocean is flat and warm and clean. The is almost no wind and what there is is from the north. It is more like summer than spring

BAY SCALLOPS with GARLIC & TOMATO
　
Bay scallops - 1 ½ lb
Garlic - 3 cloves, minced
Sun dried tomatoes - 1 cup, julinned
Dry Vermouth
Arborio Rice - ½ cup
Butter - 4 TBL
Kosher Salt
Black pepper, fresh ground
　
Heat a a large pan to medium. Sauté in olive oil the scallops and garlic together. These cook very quickly.
Almost immediately add the tomatoes, and while constantly stirring add the lemon juice and vermouth and butter.. As soon as the butter melts remove pan from heat. The whole dish should only take seconds to cook.
Serve with a good scoop of rice.

WARM DAYS - Clams, mussels & shrimp Italian

The skies are clear and the ocean is warm and clean and flat. The tide is up most of the day at hollywood beach so the swimming along the shore is easy. The very light breezes are from the north

CLAMS, MUSSELS, SHRIMP ITALIAN

Litrtle neck clams 2 doz
Mussels, 2 doz
Shrimp 31 to 40 count 2 doz
Basil leaves, broken - ½ cup
Olive oil - ¼ cup
Garlic cloves 3, minced
Bay leaf - broken
Dry vermouth - 1 cup
Tomatoes - one can 28 0z - diced

Use a deep pot with a couple glugs of olive oil. Sautee the tomatoes and garlic while stirring for about 5 minutes. Add the seasoning, vermouth and clams. Cook for about 5 minutes until clams open. Add the mussels and the shrimp. When the shrimp is pink the stew is done.
Serve with crusty bread chunks

Light southern breeze - Chicken Stew Italiano

Lots of sunshine today with just very light southern breezes. The tide at Hollywood Beach will be high most of the day so the swimming along the shoreline is easy. The ocean is calm and the water temp is close to 80 degrees.

Chicken Stew Italiano

Onion, small, - chopped

Carrot, bite saized pieces

Celery - bite sized pieces

Olive oil

Tomatoes - 1 14 oz can, chopped

Chicken broth - 1 cup

Tomato paste - 1 TBL

Bay leaf, 1 - broken

Kidney beans -one 15 oz can drained

chicken breast -2

Black pepper, fresh ground

Kosher salt

Use a deep pot at medium. Pour in a couple gliugs of olive oil and sautee the vegetable until the onions are shiny. Whuel these are cooking season with salt & Pepper.

Add the chicken breasts, cook for about 5 minutes. During this time add the basil, bay and tomato paste. remove the breasts and cut into pieces.

Add the breasts back with the beansand simmer for 10 minutes

SE WINDSShrimp & Broccoli

THE OCEAN TEMP IS GETTING TO THE HIGH 70'S. THE TIDE IS JUST RIGHT FOR SWIMMING ALONG HOLLYWOOD BEACH TODAY. THE BREEZES ARE STILL FROM THE SE AND GUSTING TO ABOUT 20.

SHRIMP & BROCCOLI

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

GUSTY SE WINDS - Bay Scallops

The ocean is a little warmer at about 77.
The air will reach to the mid 80's but will probably seem warmer because the humidity is
rising. There is a moderate chance of rip currents in the SE wind gusts to around 15 MPH.
Lots of sun at Hollywood Beach.


BAY SCALLOPS with GARLIC & TOMATO
　
Bay scallops - 1 ½ lb
Garlic - 3 cloves, minced
Sun dried tomatoes - 1 cup, julinned
Dry Vermouth
Arborio Rice - ½ cup
Butter - 4 TBL
Kosher Salt
Black pepper, fresh ground
　
Heat a a large pan to medium. Sauté in olive oil the scallops and garlic together. These cook very quickly.
Almost immediately add the tomatoes, and while constantly stirring, add the lemon juice and vermouth and butter. As soon as the butter melts remove pan from heat. The whole dish should only take seconds to cook.
Serve with a good scoop of rice

SE WINDS yELLOW FLAGS - Braised short ribs

The winds from the SE continue and bring out the moderate yellow flags to warn of possible rip currents. The sun is out behind the clouds and the air will be in the mid 80's. The ocean is clear and the tide is up most of the day.

Braised short ribs / carrots
Short ribs, bone-in-beef, Kosher cut - 6
Carrots, large, 3 - chopped
Beef stock - 2 cups
Water - 2 cups, maybe
Garlic - 6 cloves - chpped
Flour 2 cups
Olive oil
Kosher salt
Black pepper, fresh ground
Cumin, ground - 1 tsp
Garlic head, separated and unpeeled
Use a large deep steel pan. Heat oven to 350. Pinches of salt & pepper on short ribs to taste. Dredge in flour and brown on all sides.. Place the short ribs in the oven after filling the pan with beef stock and water to almost cover the ribs. Add th e chopped garlic and bake for about one hour covered. Now add the carrots and garlic head and bake uncovered for about another half hour or until the carrots and meat are very tender and the liquid is reduced to a nice rich sauce.