LT BREEZES & SUNSHINE - Chicken & walnuts salad

The light breezes continue along hollywood beach. The air is only in the high 80's.

Swimming is excellent today in a warm flat ocean.

No storms or clouds in the near future.

The skies are blue.

CHICKEN SALAD with WALNUTS & ARTICHOKES
　
Chicken Breasts, 2 – skinless, sautéd and chopped
Onion, sweet Vidalia – medium – sliced thin
Celery, 3 stalks, - chopped
Artichoke hearts, 7 oz bottle – quartered
Walnuts, a good handful – chopped
Tomato, 1 – diced
Garbanzo beans – half a 14 oz can
Spinach greens, young – 2 handfuls chopped
Romaine, young chopped – 1 cup
Parsley, flat leaf – one handful – chopped
Lemon juice – 1 lemon
Olive oil
Kosher salt
Black pepper, fresh ground
Asiago cheese, fresh grated
　
Sauté chicken breasts in a little olive oil at medium heat. Let cool then chop and set aside.
Use a large wooden salad bowl and toss all the ingredients. Start with the greens then the onion, walnuts, tomato, and artichoke hearts and beans.
Add the chicken a toss easily with the lemon juice and a little olive oil.
Add the grated cheese and continue to toss as you add the salt & pepper to taste.

SW BREEZES - Spinach & Chicken Salad

Hollywood Beach is in the graces of fine summer weather. The ocean is warm and flat and perfect for swimming. The air is in the high 80's and the SW breeze is light. Lots of sunshine. No storm warnings.

PROTEIN PRO
How much do you need ?
Here is a Recommended Daily Allowance (RDA) for persons of average activity.
These numbers are figured at .4 grams per lb.
A 120 pound person uses & needs 48 grams per day per lb.
A 160 pound person uses & needs 64 grams per day per lb.
If someone wants to build muscle they could go up to .5 grams per lb. Protein is best when gotten from real foods (mainly animal products) rather than protein powders which are usually incomplete and a waste of money.

SPINACH & CHICKEN salad
　
Roast Chicken – torn, chopped or shredded into ½ inch pieces - 1 cup
Young Spinach leaves – torn into 1 " pieces – 2 cups
Celery – 3 stalks – small irregular chop
Bosc Pear – 1 (with skin) – irregular ½ " chop
Chili Stuff Chili Mix – 1 tsp
White pepper – 1 tsp
Asiago cheese – freshly grated – ¼ cup

Chop the celery and dump it into a bowl.
Add the spinach and pear pieces and toss.
Add the chili mix and pepper and grated cheese.
Blend in the dressing and let it all rest in the refer.
　
DRESSING:
Mayonnaise – 2 TBL
Olive oil – 2 TBL
Lemon juice – 1 TBL
Worchester sauce – 1 tsp
Whisk together

Light Winds, Clear Water - - Shrimp & Vegetable Salad

Mid summer brings light breezes from the east and the ocean is calm. The depth along hollywood beach is great for swimming.
A day in the sun is right for you.


SHRIMP & VEGETABLE SALAD

Boston lettuce, 1 head
Shrimp – 2 doz. 21 count – peeled
Tomatoes 3, – vine ripened –quartered
Green beans, trimmed and cut– 6 oz.
Mushrooms, Baby Porto Bella, sliced – 6 oz.
Granny Smith apples, 2 –peeled and diced
Corn, canned – 4 TBL

Dressing:
Lemon – 1 – juice
Egg yoke -2
Olive oil – 1 TBL
Mustard, Dijon – 1 TBL
Heavy cream – ¼ cup
Tabasco sauce – to taste
Kosher salt – to taste
Black pepper – fresh ground – to taste
　
Sautee the shrimp quickly in olive oil (maybe 5 minutes) – set aside in fridge.
Arrange the lettuce leaves on four plates
Divide up the tomato wedges, beans, mushrooms, corn and apple pieces. Then layer on the shrimp.
After whisking the dressing, drizzle it over the four salads
　
　

SUMMERTIME SUNSHINE - Chopped Salad & Tuna

THE VERY LIGHT BREEZE THAT IS BLOWING ON-SHORE BRINGS A PERFECT SUMMER DAY TO HOLLYWOOD BEACH.

The water and air are about 85 and the humidity is normal for summer. The tide is excellent for a good swim along the shore line.

　
　
　
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.

　
　

sunshine, calm water - Escarole & white beans salad

Sunny skies and a calm warm ocean meet all who
come to Hollywood Beach today.

The very light breezes from the SE don't bring
any storms.


Escarole, White Bean & Italian Sausage

Escarole, 1 head – chopped
Cannellini beans (Great Northern) – two 15 oz.
Italian sausage, Sweet – ¾ lb
Garlic, 3 or 4 cloves – diced
Dry Vermouth – ½ cup
Kosher salt
Black pepper, fresh ground
Chili Stuff Chili Mix
Olive oil
　
Heat a large deep pan to medium. Add a couple TBL of Olive oil.
Squeeze the sausages from their skins and break apart as they brown.
Add the diced garlic and stir while it cooks for a couple of minutes.
Add the cannelloni beans, undrained. Add salt and pepper to taste and a ½ tsp of Chili Mix.
Lower heat a little and add the chopped escarole on top. Pour in the vermouth and cover. Let it steam for a couple of minutes.
Mix everything around and serve either warm or chilled.

FAIR BREEZES - Couscous, Feta Cheese, Mint salad

The breezes are from the South and very light

At Hollywood beach the tide is low at just after midday, The ocean is very warm at about 87 and the air is the same. he humidity is in the mid 80's. Lots of sun.

EATING WELL -TIP
Group Foods to Reduce Fat

Eat 3 to 5 cups of cooked dry beans each week. You can use Kidney, Pinto, Lentil or any kind. Use nuts and seeds sparingly to spice them up.

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 cheese by tossing
Fold in the mint and add the salt & pepper to taste

LOW TIDE - HIGH SUN -Roast Pork Cuban Style

THE WIND IS FROM THE SE BUT WITH THE TIDW LOW MOST OF THE DAY AND THE OCEAN WARM IT WON'T MAKE MUCH DIFFERENCE AT HOLLYWOOD BEACH . The sun will be bright today,

NUTRITION TIP
　
Reduce your risk when eating shellfish.

When you ignore the toxicologists advice and eat raw oysters, think about rinsing them down with a glass of wine or a shot of liquor. The Center for Disease Control says the alcohol will decrease your chance of contracting hepatitis A by as much as 90%, NO MATTER HOW MANY YOU EAT. Sorry, Beer or Ale doesn’t work.

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.
　

SE Winds, clear skies - Domingo's chili

The tropical storm " Bonnie " has moved west and left us with clear skies and light breezes. The tide is low most of the day and there are rip current warnings but at hollywood beach there is not much concern Enjoy the warm water.



DOMINGO’S VEGETARIAN BLACK BEAN CHILI

Black beans - one can 15 oz.
Diced tomatoes - one can 15oz.
Dry textured soy protein – one cup
Vegetable bouilon - 15 oz can
Sweet corn – whole kernel – 11 oz can
Olive oil
Chili Stuff Chili Mix – 1 TBL (big)
Rehydrate the vegetable protein with 1 cup of bouillon.
Cook the beans and tomatoes together in 2 TBL of olive oil. Add the sweet corn.
When the soy protein is ready add it to the pot.
Now add a rounded table spoon of Chili Stuff Mix and stir everything. Add the balance of your bouillon. Stir again, cover and cook at low temp for about ten minutes. That’s it.
　
This is a quick and tasty recipe, but all recipes can be improved by using organic ingredients.
　
Flavanoid antioxidants: a 3.5 ounce serving of black beans has about ten times more antioxidants than the same amount of oranges.
　
　

Gusty NE WINDS, CLOUDS and rip-tides - SALAD GREEN BEANS & WALNUTS

NE GUSTY WINDS PREVAIL TODAY BUT THE TIDE IS SHALLOW MOST OF THE DAY ALONG HOLLYWOOD BEACH SO THE RIP- CURRENT WARNINGS ARE NOT A REAL CONCERN. THE SKIES ARE OVERCAST AND THE WATER IS CHOPPY BUT IT IS ALSO WARM.

GREEN BEANS, WALNUTS & HAM

French cut green beans, 1 lb.
Butter lettuce – I head
Spanish onion, small - diced
Chicken broth – 8 oz.
Drv Vermouth – 1 oz.
Vinegar, white wine – 1 oz.
Italian, flat leaf parsley, chopped – 4 TBL.
Basil leaves, fresh , minced. – 3 TBL.
Greek yogurt – ¼ cup
Mayonnaise – ¼ cup
Walnuts – chopped – 2/3 cup
Ham, chopped – 1 cup
Kosher Salt
Black pepper, fresh ground

Simmer the beans in chicken broth and vermouth until tender but still bright green.
Drain and save the broth.
Toss the warm beans with the vinegar, parsley & Basil leaves. Cover and chill for a couple of hours.
Mix the yogurt, mayonnaise, together with 4 TBL of the chicken broth and chill
Just before serving toss the beans with the ham, walnuts and onion. Fold in the dressing and sprinkle with salt & Pepper to taste.
Serve each helping on a bed of Butter lettuce leaves.

EAST WINDS BOUNCY WATER - Pasta ham, cream sauce

The ocean is warm and the tide is low most of the day at Hollywood beach. East winds at about 20 mph continue to make the water turbid and the waves churny. They are also mushy and look worse than reality.

Lots of sun.

Pasta, Ham & Cream sauce
　
Farfalle - ½ lb
Flour - 3 TBL
Butter - 3 TBL
Vegetable broth - 1 cup
Milk - ½ cup
Ham, diced - 4 oz
Peas - frozen, thawed - 1 cup
Oregano, ground - 1 tsp
Kosher salt - to taste
Black pepper, fresh ground - 2 pinches
Dry vermouth - ½ cup
Asiago cheese - grated

Whisk together the flour and soft butter and cook at a low heat. Blend in the warm milk and vegetable broth then whisk in the seasoning. Let this cook at a low temp for a long time. If the sauce gets too thick just whisk in some dry vermouth.
Cook the farfalle in boiling water for about 10 minutes or until al dente.
Drain the pasta and stir in the diced ham and peas. Now mix in the cream sauce

and sprinkle over a good amount of Asiago grated cheese.

Serve each portion with some fresh crusty baguette.

EAST WIND CHURNS OCEAN Shrrimp & broccoli

Lots of sun between the showers today, but the East wind has churned up the ocean and brought out the red flags to warn of rip-currents. Tide is high most of the day and the waves that look scary are only mushy



　
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.

ON-SHORE BREEZES SUN & CLOUDS - Italian Baked Beans

The eastern breezes bring a mix of sun and clouds today. The tide is high at about noon, with little risk of rip-currents along hollywood beach.

The air and water are about the same at 85.

No real risk of lightning.

Italian Style Baked Beans
　
Cannellini (Great Northern beans – 4 cans (15oz)
Pancetta – ½ lb – thin sliced
Olive oil
Onions, 2 medium - chopped
Garlic – 5 cloves – diced small
Tomato sauce – 1 cup
Porter or Stout – ½ pint
Mustard – deli style – 2 TBL
Honey – 3 TBL
Balsamic vinegar – ¼ cup
Kosher salt – 1 tsp
Black pepper, fresh ground – 1 tsp

Chop the pancetta into small, 1/2" pieces. Cook at medium in a big deep pot in olive oil until crisp (between 5 and 10 minutes) Add the onion and garlic and cook until shiny. Stir often so the garlic doesn’t burn,
Mix in tomato sauce, ale mustard, honey, vinegar and salt & pepper. Stir until everything begins to simmer. Blend in the beans after you have drained them
Place in a preheated oven at 375 degrees. Stir everything once in awhile and let it cook uncovered for about ½ hour.
　
　

OVERCAST WITH SE WINDS - Salmon & Asparagus

SE winds bring clouds and showers to hollywood beach but the air and water are about the same at 87. The tide is high most of the day. No rip warnings or lightning worries.

If it starts to rain you can just go into one of the many eateries along the broadwalk.

Salmon – asparagus – mushrooms – red potatoes

Salmon fillets – 4 , ½ pound each
Red potatoes - 1 ½ lbs. Chopped 1 " pieces
Asparagus – 1 lb.
Mushrooms – 4 oz. - sliced
Garlic - ground
Rosemary - ground
Lime Juice
Vermouth
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.
And serve the fish fillets with a wedge of lime.

　
　

Southern breezes, Blue Skies - HUMMUS

Lighht breezes from the south keep the water and the air at about 87. There are no rip-current warnings or lightning warnings today. The tide is up most of the day and the water is calm for easy swimming along hollywood beach.

HUMMUS

Garbanzo Beans - 15.5 oz can, drained
Lemon juice - 4 TBL
Sesame seeds - 2 TBL
Garlic, 2 cloves, diced
Olive oil - 2 TBL
Cilantro, fresh - handful of stemmed leaves
Kosher salt - 1 tsp
Pita bread - toasted and quartered

Put all the ingredients into a blender and blend until they mix into a nice thick sauce. Place in a serving/dipping dish surrounded by quarters of toasted pita.

SW BREEZES SUNNY SKIES = Grilled Chicken Thighs with Pesto

The ocean is flat and about 87, just like the air.

It is a good depth for swimming most of today along Hollywood Beach. he water is clean. No warnings of lightning or rip-currents with this light SW wind.

Grilled Chicken Thighs with Pesto

Chisken thighs - 6, skinned

Parsely, fresh handfful

Basil, fresh handful

Cilantro , fresh stemmed handful

Olive oil - 3 TBL

Kosher Salt - 2 pinches

Black pepper, fresh ground - pinch

Place the Basil, Cilantro & Parsely in a blender with the olive oil. Blend together to get a nice pesto sauce.

Slather this on the skinned chicken thighs.

Use a medium high grill and bake the thighs for about 3 minutes per side. Sprinkle with Salt & Pepper to taste just before serving.

WEST BREEZES MAKE WARM OCEAN - Grilled steak au poive

The light 4 mph west winds will make the air at hollywood beach about the same as the ocean at 87. The tide is low most of the day so there is little risk from rip-currents, The lightning risk is low. lots of sunshine.

STEAK AU POIVRE - GRILLED

Sirloin steak - 3/4 inch

Black pepper corns, Fresh cracked - a handful

Kosher salt - to taste

Use a grill at medium high heat. After pressing each side of the steak with cracked pepper, grill for about 4 minutes per side.

SE beezes Sunshine - Linguini, Italian Sauage, Greens

The sun is high and the tide is low. The water is flat and very warm and because it is shallow most of the day at hollywood beach there is little chance of rip-currents. The light breezes have turned to come from the south east.



Linguini - Spicy Italian sausage –Turnip Greens
　
Linguini – ½ lb
Turnip greens – ½ lb chopped
Spicy Italian sausage – 3
Garlic – 3 cloves – chopped
Chicken broth – 1 pint
Olive oil
Butter
Kosher salt
Black pepper, fresh ground
Chili Stuff Chili Mix
Parmesan cheese – fresh grated
　
Use a large pan at medium heat, add the olive oil and squeeze sausage from their skins.
As the sausage browns break it up with a fork. Reduce heat and add the garlic, Stir often so it doesn’t burn.
Put the linguini in a large pot of boiling water for about 9 minute to reach al-dente.
Add the chicken broth to the sausage and turnip greens with 2 TBL of butter. Season with kosher salt and black pepper to taste and add 1 tsp of chili mix. Cook, covered for about 4 minutes
Drain pasta and portion it into bowl. Spoon over the top, the sausage, turnip greens and broth mixture. Sprinkle with parmesan cheese just before serving.
As an alternative you can substitute potatoes for the pasta.
Just chop 4 medium red potatoes into ¾" asymmetrical pieces.
Cook these together with the sausage.

NE Breezes Sunshine Linguini, Asparagus, Prosciutto

Light NE winds and a flat ocean today.
the tide is low lost of the day snf there
are no rip-current or lightning warnings.
Lots of sunshine. clean blue water.


Linguini – Asparagus – Prosciutto – Mushroom sauté

Linguini – ¾ lb
Fresh asparagus, young – 8 – chopped
Prosciutto – ½ lb sliced thin & chopped
Mushrooms 2 handfuls
Smoked Mozzarella – 6 oz – diced
Garlic – 4 cloves – chopped
Basil leaves – handful
Olive oil
Kosher salt
Black pepper – fresh ground
Chili Stuff Chili Mix – 1 tsp
　
In a pot of boiling water, blanch the asparagus for about 2 minutes.
Remove and plunge into ice water.
When cool, chop into ½" pieces and set aside.
Cook linguini in boiling salted water for about 9 minutes to al-dente
Drain and save water.
Heat a large pan to medium. Sauté he garlic in olive oil, stirring all the time. Add the asparagus with the mushrooms, stirring with no lid. Add salt, pepper & Chili Mix.
When the pasta is al-dente, remove to a large bowl, Add the prosciutto, chopped basil leaves, and mozzarella. You may want to add a little pasta water as you mix this. The heat of the pasta will cook everything.
Place the pasta on pour the asparagus mixture over it.

eastern breezes - Chicken breasts/ Mango Salsa

light easterly breezes are keeping the temperature in the low eighties today.

the tide will be low most of the day but the water is warm. not much chance of lightning or rip currents.

　
　
　
　
Chicken Breasts with Mango Salsa

Chicken breasts – 4 - boneless, skinless – pounded

Marinade:

Vidalia Onion 1 – diced ( about ½ cup)

Garlic – 2 cloves – diced

Olive oil – 2 TBL

Limes - 2 squeezed

Black Pepper – fresh ground

Mango Salsa:

Mango 1 large – peeled and chopped into ¼" pieces (about 2 cups)

Red Bell Pepper – chopped ( about 1 cup)

Jalapeno Pepper 1 – remove seeds and dice

Vidalia Onion – diced ¼ cupLime Juice – 2 limesLime zest - ½ tspOlive oil – 2 TBL

Flat parsley – chopped - ¼ cup

Fresh Mint leaves – chopped – ¼ cup

Combine the ingredients for marinade in a ceramic or glass bowl. Add the chicken breast and refrigerate for at least 1 hour.

Mix together the salsa ingredients into a ceramic or glass bowl and refrigerate.Grill the chicken breasts at medium heat for about 3 or 4 minutes on each sideServe on a plate with the chilled mango salsa over the top.

EAST WINDS - SQUALLS - Turkey Sausage

The east winds will keep the beach air at a very pleasant low 80's, but the lightning risk is high as the rain squalls move in during the afternoon. The surf is calm and the water is about 85.



Turkey Sausage and Broccoli Rabe –
for two

Broccoli Rabe (Rappini) – 1 bunch – chop off stems
Turkey Sausage – Sweet Italian - 3
Garlic - 2 cloves – smash and mince
Pasta – small shells (conchiglie) -½ lb.
Chili Stuff Chili Mix – 1 tsp

Use big pot of boiling water. Blanch broccoli rabe for a minuteand plunge into bowl of ice water. Save water to cook pasta.Bring the water back up to boil.In a large deep pan, heated to medium Squeeze sausage from skins into pan,Break it up as it cooks so all of it browns evenly.After about ten minutes add the chopped garlic and the Chili Stuff Chili Mix. Stir so nothing sticks and,
after another10 minutes. Then add in the broccoli rabe to reheat it.

At the same time you added your garlic to the sausage,the pasta should go into the boiling water for 8 or 9 minutesto reach al-dente.Drain pasta and add to sausage and stir to mix.Grate a nice amount of parmesan cheese and mix that in and serve

HAZY SUN & SHOWERS - Curried Chiken of Thailand

The tide is up and the water is probably warmer than the air. We may get some thunder showers in the sfternoon but the temp will only get to the low 80's at the beach. Even though you might not see much sun the UV rating is high today.

Curried Chicken Thighs of Thailand

Chicken Thighs, 6 – skinned and boned
Coconut milk, fresh – about 14 oz
Cumin – 2 tsp
Curry powder – 2 tsp
Asian Chili Paste – 2 TBL
Lime zest plus juice – 1 Lime
Cilantro, one bunch – stemmed and chopped fine
Arborio Rice – ½ cup

Mix the seasons in the coconut milk and marinate chicken over night.
Cook the chicken in a grill pan at medium on all sides.
Simmer the marinade while chicken cooks.
Serve on a bed of rice. Drizzle marinade sauce over everything. Then sprinkle each serving with a good amount of chopped cilantro

Steam the short grain rice while the chicken thighs are cooking.

OVERCAST & SQUALLS - Lamb Stew & Eggplant

It is cloudy and warm at hollywood beach.
The ocean tide is high most of the day and comfortable for all swimmers. Even if the rains arrive in the afternoon there are many eateries along the broadwalk where anyone can find shelter and enjoy the holiday.


LAMB STEW WITH EGGPLANT
Serves 4

Lamb neck or shoulder - 2 lbs. cut into 3/4 " thick pieces, (or 1 lb lamb, cubed)
Eggplant – medium – peeled and cut into 1" pieces
Onion – chopped – ½ cup
Tomato sauce – 1, 8 oz. can
Olive oil – 3 TBL
Flour - 2 tsp
Oregano, dry -½ tsp
Kosher salt – ½ tsp
Black pepper, fresh ground - ½ tsp
Garlic, 1 clove , minced
Water – 1 cup

Use a large pan at medium heat.
Coat meat with seasoned flour and brown on all sides in hot olive oil.
Remove from heat.
Now add the onions and garlic and fry while stirring until shiny.
Add the tomato sauce and water and seasoning. Add the meat back in and cover and simmer for about 1 ½ hours. Turn the meat every so often.
If there are bones in the meat remove them now, and add the eggplant.
Simmer one hour longer or until everything is tender.

Serve hot with rice and a green salad.
You can add fresh squeezed lemon juice to this just before serving for an extra little zing.

HIGH CLOUDS - 4TH OF JULY CHILI

The eastern breezes have brought

a high cloud cover today that will keep the

air at the mid 80's on the beach.

The ocean is calm and the tide will be

up most of the day and the water temp is about

86. there is a chance of lightning in the afternoon

4th of July Chili

½ lb of pork tenderloin roast, chopped to bite size pieces.
1 andouille sausage – quartered lengthwise and chopped
1 -15 oz can of diced tomatoes
2 – 15 oz cans of black beans
1 ½ TBL of Chili Stuff Chili Mix
1- 11 oz can of sweet corn
2 or 3 TBL of Pork drippngs
8 oz – Beef broth
3 TBL - olive oil
　
Roast the pork and save the pan juices.
Heat a big deep skillet to medium. Add your 3 glugs of olive oil. Add in the chopped pork and sausage. When it starts to make noise add the beans and tomatoes and the Chili Mix
Let this all cook for 20 minutes art low heat. Cool it all and then reheat and serve with a good Ale or Porter

NE Breeze Clouds & Sun - Salad Nicoise

The light NE breezes are back and the air and water and humidity are all about the same, 86. If you need to cool down then try the showers, The sun will be out most of the day and the tide will be up in the midday. We may have summer showers in the afternoon but the ocean is very calm

SALADE NIÇOISE

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

Lay the Bib lettuce heart on a plate with the cut side up.

Lay and stack around the lettuce a mixture of the beans, tomatoes, olives.

Drizzle with olive oil and a pinch of salt. Surround this with a covering of hard boiled eggs.

Now around this with a layer of tuna, broken by hand, then anchovy fillets and sardines.

Sprinkle on a couple pinches of salt