ON-SHORE WINDS - Stuffed chicken breasts

The winds are coming in from the east and there is a good chance of rip-currents. The ocean is at high tide most of the day along hollywood beach.
Lots of sun but there may be some showers in the afternoon.



　
　
Chicken Breasts stuffed with Spinach & Prosciutto

Chicken breasts – 3 – sliced thin and pounded
Prosciutto – ¼ lb – sliced thin
Spinach, chopped, 10 oz frozen – thawed
Parmesan cheese, fresh grated
Chili Stuff Chili Mix – 2 tsp
Olive oil
Kosher salt – 1 tsp
Black Pepper, fresh ground – 1 tsp
Lemon juice – one lemon
　
Slice breasts to get 8 pieces. Put plastic wrap over them and pound tender and thin
Lay prosciutto over each breast piece
Put the thawed spinach into a colander and press out the excess water. Place in a bowl and mix around as you drizzle with olive oil. Stir in the salt & pepper and Chili Mix
Spoon the spinach on top of the prosciutto.
Roll each breast into a tight wrap and secure with tooth picks
Use a large pan at medium heat. Add in the lemon juice and olive oil
Place all the rolled breasts into the pan and cook covered for about 10 minutes.
Sprinkle the cooked breasts with a good covering on parmesan cheese and serve

SE winds & Rain -Shell pastaw tomato & Lemon yogurt

If it doesn't rain once in awhile we can't have all
the lush green.
Today is a summer wet. the clouds have blown in with a moderate chance of lightning. The water is warm and the tide is up for easy swimming along hollywood beach. To be on the safe side just swim near the lifeguard towers


　
Medium Shells with Tomato & Lemon Yogurt Sauce
　
Shell pasta – medium – ½ lb
Olive oil
Fresh garlic – 4 cloves, minced
San Marzano plum tomatoes with juice – 1 28 oz can
Anchovies, flat fillets – 2 oz can
Capers – 2 TBL, about 50
Pepperoncini – 2 medium, diced
Clam juice – 4 oz
Lemon yogurt
Basil, dry – 1 TBL
Parmesan cheese – freshly grated

Use a 2 or 3 qt pot. Add a few glugs of olive oil. sautee the garlic at medium to golden, don’t let it turn brown. Add the tomatoes with their natural juice. Add a TBL of dry basil.
Mash down the tomatoes and break them apart as they cook.
Dump in the can of anchovies with their oil. Start breaking them apart as they cook in the tomatoes. Add the clam juice. Reduce to a medium low heat. Add the capers and pepperoncini and stir.
While this is cooking add ½ lb of shells to another pot of boiling salted water. Cook for about 9 minutes or to al-dente. Drain, mix in a little olive oil and set aside.
The pasta and sauce should be ready at the same time. Serve in a large bowl.
Spoon in a couple of big serving spoons of pasta. Spoon a good amount of sauce over the top
Now add a couple of generous tsp of lemon yogurt.
Mix everything until it becomes deep pink
Sprinkle on top a generous covering of parmesan. Serve immediately
Here is the secret. You add the lemon yogurt just as you serve it. Everything can be served right away while hot, but the cold yogurt brings it immediately to a comfortable eating temperature
The lemon bursts out and the slight sweetness of the yogurt mellows all the ingredients.
You can also add any shrimp or scallops or seafood you think might be good.

ON-SHORE BREEZE - Chili , Kickinghorse Award

Lots of sun and only a mocderate warning of rip-currents. The tide is high most of the day at hollywood beach and the swimming along the shore is comfortable. To be the most safe, swim near a lifeguard tower ,




　
Kickinghorse Award Chili

1/2 to ¾ lb. of ground or chopped lean meat
15 oz. can of diced tomatoes
1 cup of beef bouillon
olive oil
Chili Stuff Chili Mix - 1 TBL
Kosher Salt
Black Pepper – fresh ground.
　
If you use the dry beans, soak them in water for a couple of hours. Then cook them at low heat for a couple more hours, until tender. Add a cup of beef broth while the beans are cooking. When the beans are close to done and most of the liquid is cooked down toss in a can of diced tomatoes, avoid using tomato paste or sauce.
Use a deep skillet at medium Add a couple of TBL of olive oil. Add your meat cut into about ½" pieces. Keep turning the meat so it browns all over. While the meat is browning season it with salt and pepper as if you weren’t making chili.
Now add the tender beans and tomato mix to the meat and a TBL of Chili Stuff Chili Mix, stir and cover at low heat. Look every once in awhile and stir so nothing sticks. Let the chili reduce at low heat to the consistency you like.
If you want to add more salt & pepper or whatever, this is a good time, but it is best to leave these last things to each individual’s taste.
　
　
　
　

SUNSHINE, LIGHT EASTERN BREEZE,linguini & feta cheese

Calm water and Sunshine with the tide up for most of the day. The light east breezes may cause the flags to change but the risk of rip currents is moderate. A good beach day.



Linguini with Feta Cheese

A light onion sauce that cooks quickly.

Linguini – ¾ lb
Red onion, sliced thin – cut in half
Feta cheese – 6 oz, cut into ½" cubes
Lemon juice from one
Olive oil
Marjoram, dry – 2 TBL or a handful of fresh, chopped
Chili Stuff Chili Mix – 1 tsp
Kosher salt
Black pepper, fresh ground
　
Cook linguini in a large pot of boiling salted water about 9 minutes or to al-dente.
After draining pasta save the water.
In a large pan heated to medium pour in some olive oil.
Spread the onion around – sauté with a pinch of salt and a pinch of pepper.
Squeeze in the lemon juice.
Remove linguini from pot, drizzle in some more olive oil and a scoop of pasta water.
Mix in the cheese cubes and the marjoram and Chili Mix. Stir around so the pasta melts the cheese.
Add a little olive oil to the onion sauce and pour over linguini ands mix together. Serve with chunks of fresh crusty bread.

HAZY BRIGHT - Cream Chicken & Egg Noodles

On-shore breezes and a calm flat ocean today.
the air is warm and the tide is perfect for swimming along hollywood beach. In the afternoon there may be some sun showers.
Check with the life guards.



Cream Chicken over Egg Noodles

Roasted Chicken
Egg Noodles – ¾ lb
Frozen peas – thawed – 1 cup
Mushrooms, Baby Bella – sliced and chopped, ½ cup
Carrots – Fresh – 4, chopped bite size
Butter 4 TBL – plus another 2 TBL
Flour – 4 TBL
Milk – 1 cup
Chicken Broth – 1 cup
Kosher salt
Black pepper - Fresh ground
Chili Stuff Chili Mix – 2 tsp
　
Separate white and dark meat from chicken and cut into bite size pieces.
Use a large pot of boiling salted water. Add the Egg noodles and cook for about 8 minutes.
Make your sauce as a simple roux. Combine 4 TBL of flour with 4 TBL of butter. Whisk together a low heat, stirring all the time while the ingredients blend to a smooth texture
Now add a cup of milk and a cup of chicken broth. Stir to blend and cook at low temp. Keep stirring while you add the chicken pieces. Add salt and pepper to taste.

Add the mushrooms and let sauce thicken. After a couple of minutes the mushrooms will be cooked and you can add the peas.
Steam the carrots until they get tender, but not mushy. Remove from heat.
Add the 2 TBL of butter to a large pan and sautee the carrots for just a short time.

Drain the pasta and serve in warm bowls. Ladle the cream chicken over the top.
Serve the carrots in small separate bowls or just add them around the sides of the cream chicken. Sprinkle the top of each serving with Chili Stuff Chili Mix

A lot of clouds have moved in from the South.
The ocean is flat and warm but there are red flag warnings. The tidee is high most of the day and there may be thunder storms in the afternoon.
If this happens while you are on the sand, try to find some cover.



　
　
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.

WARM OVERCAST - Bukari Chicken from Middle East

The ocean is shallow and the dky is covered with clouds. The tide is low most of the day but the UV is high
There could be lightning in the afternoon so if it happens get to cover in one of the many eateries along the hollywood broadwalk.



Bukhari Chicken from Middle East
About 4 servings

1 chicken, cut in serving pieces
1 1/2 cups chicken bouillon
1/4 cup butter
1 tablespoon soy sauce
1/2 teaspoon ground ginger
1 cup diced celery (about 3 stocks)
1 medium onion, sliced
1 green pepper, cut in thin strips
¼ pound sliced mushrooms
2 tablespoons cornstarch
1 cup shredded cabbage
Kosher salt

SPRINKLE chicken inside and out with salt.
BROWN pieces in melted butter in skillet . brown on all sides.
ADD bouillon, soy sauce, ginger and celery. Cover. Simmer for about 25 minutes
.ADD onion, green pepper and mushrooms with liquid. Cover. Simmer for 10 minutes
.ADD cornstarch blended with water. Cook, stirring, until thickened.
ADD cabbage. Cover. Cook for 3 minutes.

CLOUDS & SHOWERS = Spaghetti, Shrimp & Arugula

Clouds early in the morning means rain in the afternoon. The tide is low and the ocean is warm. Light on dhore breezes but no storms. only liquid sunshine at hollywood beach



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.

.

MIXED BAG - Famous Easy Sandwiches

The morning is clear with clouds and the afternoon shoud bring southern showers.
The ocean is warm at about 87 and the air is the
same. The water is shallow most of the day at hollywood beach.
Here are two simply made sandwiches


Crosby Sandwich

Turkey and Eggs
Two slices of turkey light or dark
Onion – 1 TBL– diced
2 eggs
Sourdough toast
In a flat pan – lay the turkey on the sourdough toast
Spoon on the onions
Break 2 eggs on top and sprinkle with chili stuff chili mix
Bake in a preheated oven at 250 for 10 minutes.
　


Elvis Sandwich
　
White sandwich bread
Peanut Butter - smooth
Banana - julienned
Bacon – 4 slices - cooked
　
Spread peanut butter on both pieces of bread
Julienne banana into ¼ inch slices, lay these onto on piece of the bread, peanut butter up.
Place a layer of bacon over the top of bananas
Put other piece of bread on top peanut butter side done.
Toast in a preheated oven at 275 degrees
Serve open faced with a green salad
.

WARM OVERCAST - Cuban Sandwich

The overcast dosen't make for a great beach day but the water is warm and shallow at hollywood beach. The afternoon may bring some water from the sky and some noisy lightning. No wind to speak of.

CUBAN SANDWICH

Roast pork – thin sliced. 3 oz.
Ham – thin sliced, 3 oz
Swiss cheese, thin sliced, ¼ pound
Deli mustard
Butter
Kosher Dill Pickles, thin sliced (sandwich style)
Cuban bread – 1 small loaf. (Italian or French can be substituted)

Method without a sandwich press

Slice the bread lengthwise. It should be about 10 inches in length.
Spread both halves with butter and mustard.
On one piece make layers with the pork, ham, and cheese, and a layer of pickles
Cover with the other half piece of bread.. Wrap the sandwich in foil or parchment paper.
Without a sandwich press, use an oven heated to 400 degrees. Place the sandwich into a large warmed cast iron skillet. Nest another large cast iron skillet on top and place the whole thing into the pre heated oven. Bake for about 15 minutes. The bread should be crispy and the cheese melted.

As soon as you remove the sandwich slice it on the diagonal and serve while hot;
or wrap the sandwich in foil and take to the beach

MORNING SUN AFTERNOON LIGHTNING - Pite & Lamb sandwich

The morning is calm and clear. Though in the afternoon the light breezes from the north west may move to the east and bring some lightning. The air is in the high 80's and the water temp is the same. No risk from rip-currents at Hollywood beach. The tide is low most of the day and the water is shallow.


PITA BREAD STUFFED WITH LAMB
Makes a great quick & simple sandwich

Lamb - roasted to medium and chopped small
Pita Bread - full size
Onion - Medium - chopped
Green pepper - seeded and chopped
Tomato - diced
Cucumber - 1/2 - peeled and diced
Ranch dressing
Kosher salt
Black pepper - fresh ground
Olive oil
Chili Stuff Chili mix - 1 tsp

Put the chopped onion and green pepper into a large pan with olive oil heated to medium. When the vegetables get shiny toss in the lamb.
Stir and add salt & Pepper to taste. Then add the chili powder, Cover and cook at low temperature
In a separate bowl combine the tomato, cucumber and ranch dressing
Slice off the end of the Pita bread so you get a nice pocket, then heat so it is still soft.
Open the bread pocket and spoon in a layer of the tomato, cucumber mixture, then spoon in plenty of the lamb, onion, green pepper mix.
Top with another layer of tomato, cucumber and serve.

HOT & GLASSY - Pasta &^ Italian Sausage

The ocean is shallow most of the day at Hollywood Beach. The on-shore breeze is very light. The air is in the high 80's. There are no storm warnings. Enjoy the beach.

Linguini - Spicy Italian sausage – Mustard 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
　
Into 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.

TYPICAL SUMMER SUN -Chili Moroccan

THE AIR AT THE BEACH IS COOLER THAN INLAND TOWARDS THE GLADES. The water is inviting and no storms are forecast. We may get afternoon breezes coming on-shore but these will be light.

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.

SUMMERTIME HEAT - Corned Beef Hash

The tide is up. The waves are down. The sky is clear with only light on-shore breezes in the afternoon. The air is warm. a great day to enjoy the beach.


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

HOT & CLEAR - Salmon Fillet in Foil

The ocean is calm and flat and the temp is warm, and great for swimming. no morning breezes but there may be a little blowing on shore in the afternoon.



　
　
Salmon Fillets baked in foil

Salmon fillets – ½ lb. each – 4 pieces
Olive oil
Tomatoes, fresh 3 / 4 – chopped
Onion – chopped
Garlic – 3 cloves – diced
Zucchini - chopped asymmetrical
Lemon Juice – enough for a couple of TBL
Oregano
Thyme
Chili Stuff Bonanza Fish Mix
Kosher salt
White pepper

Mix together the onion, garlic, tomato, zucchini with some olive oil lemon juice, oregano, thyme, fix mix, salt & pepper.
On separate sheets of foil lay each salmon fillet after you brush it with olive oil
Spoon your vegetable mix over each fillet and fold up the foil of each fillet to make a nice tight little tent. Place these packets on as baking sheet.
Place the baking sheet into a preheated oven at 350 for about 25 minutes
Serve immediately with good fresh crusty bread and a chilled white wine.

SUNNY SUNDAYShrimp with Mango Salsa

The on-shore breezes from the south will keep the day warm. The ocean is flat and just right for easy swimming along hollywood beach



SHRIMP WITH MANGO SALSA
　
Shrimp, ¾ lb - peeled
Mango - peeled and diced, 2 cups
Sweet onion, small - diced
Garlic- 2 cloves - minced
Cumin, ground - 2 tsp
Olive oil
Jalapeño pepper - 1- minced
Lime juice - 1 lime

Heat a grill to medium and cook the shrimp until pink, after brushing with olive oil on each side . This is very quick
Mix together the diced mango, diced onion & minced garlic, olive oil, jalapeño, cumin & lime juice.
Place the shrimp on a plate and cover with the salsa.

HOT & CLEAR - Joe's Special from San Franciso

Just like you hope for in the middle of July in South Florida. The air is in the 90's and the water is perfect for swimming at Hollywood Beach.

JOE’S SPECIAL

A San Francisco classic favorite with a small addition of Chili powder

Ground sirloin – 1 lb.
Spinach, chopped – 10 oz. package, frozen, defrost and drain
Eggs – 5 - beaten
Onion – medium, chopped
Olive oil – 1 TBL
Butter – 1 TBL
Oregano, ground – ¼ tsp
Basil ground- ¼ tsp
Fresh ground black pepper ¼ tsp
Kosher salt – to personal taste
Asiago cheese, grated
Chili Stuff Chili Mix – ½ tsp

Heat a large deep pan to medium. Add the butter and olive oil. Add ground beef and break it up as it cooks, so it becomes crumbly and brown.
Stir in onion and cook until shiny and translucent. Mix in the seasonings. Mix in the spinach you have drained so there is no extra water in the pan.
Now add the beaten eggs to the mixture and stir while they cook so the dish gets an even green and yellow color. Remove from heat when eggs are set but not dry.
If it is done right nothing should stick to the pan. Serve immediately.
You can always sprinkle the servings with fresh grated Asiago cheese.

CLOUDS AND SHOWERS -Cioppino

Very light southern breezes and showers today

The clouds are here but the air is warm and the ocean is clean. The tide is low most of the day

The high humidity will make it seem warmer than the actual temp reading.

and all the eateries along the hollywood broadwalk are ready to serve you.

Cioppino with Lime Gremolata

Gremolata:
Limes, 2 – Zest
Lemon, 1 – Zest
Parsley, 1 bunch – minced
Garlic, 2 cloves - minced

Ciopinno

Clams in shell – 2 doz
Mussels in shell – 1 doz
Cod or Bass, 1 lb. – cut into bite size chunks
Shrimp, 40 count – ¾ lb. – peeled
Bay Scallops - ½ lb
Lemon juice – 1 lemon
Kosher salt - 1 tsp.
Olive oil – 2 TBL
Red pepper flakes – 1 tsp
Tomato paste – 1, 4 oz can
Garlic, 6 cloves – minced
Fish stock - 7 cups.
　
Use a large deep pot. Add the olive oil, onion, garlic and rep pepper flakes.
Cook at a medium heat while stirring constantly for about 5 minute. Don’t let the garlic burn.
Add the tomato past with a cup of fish stock, stir and bring to a boil. Add the clams and mussels. Cover and cook just until the shells open, about 5 minutes.
Add the rest of the stock and all the fish and shell fish. Cover and cook for about 8 minutes. Season with the salt to taste.
Add the lemon juice just before serving and then the zest mixture on top of each bowl

Light eastern breez Fish fillet

The water is very warm and the air is in the high eighties. The ocean is clean and flat. SE breezes may bring showers in the afternoon but that won't bother the temperature.

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.

ON-SHORE BREEZE-- Gumbo

On shore breezes continue to keep the sky clear.

The ocean is flat and warm. Swimming at Hollywood Beach is excellent. the air will reah the high 80's by the afternoon.

GUMBO
　
DON’T BURN THE ROUX!

That’s the most important part of the entire recipe. Some authorities say to make your roux by cooking it slow and low. Some say use high heat and keep stirring. Whatever method is your choice, just remember, Don’t burn your roux (even a hint). It will ruin the entire Gumbo, no matter what seasonings you use.

1 lb. Boneless chicken, ½" pieces
1 lb. Cajun sausage, ½" pieces
olive oil
big onion - chopped
2/3 stocks of celery - chopped
2 bell peppers - chopped
chicken stock – 6 cups
2 jalapeno peppers - chopped
¾ lb. of okra cut into ¼ inch rounds.
Chili Stuff Mumbo Gumbo Mix, a full TBL

While the roux is cooking and getting to rich caramel color, keep stirring it.
Now put some olive oil in big skillet at medium heat and brown the chicken pieces on all sides. Set them off to the side and pour off some of the chicken drippings into a heated pot.

\Add the onion and bell peppers, celery and sausage and stir and cook for a couple of minutes, until the sausage browns all over. Add the chicken and a cup of chicken broth, cover and cook for about ten minutes, but lift the lid and stir the bottom of the pot every couple minutes so nothing sticks.
Now mix in the jalapeno peppers and a little more chicken Stock.
Lower the heat, then add the roux and Mumbo Gumbo Mix, keep stirring a couple of minutes. Add in all the okra and the rest of the chicken stock. Blend everything together and cook for about 15 minutes at low heat.

summer sunshine - Shrimp Etoufee

Light on-shore breezes and clear skies make this a fine day at hollywood beach. The ocean is perfect for swimming.

Etoufee – shrimp: for 4

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

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

SUNSHINE AND SHOWERS -Key Lime Pie

A calm warm ocean at hollywood beach. Light breezes from the south east. The air won't reach 90 but it may seem warmer because the humidity is up there. Some showers may roll through but it is great summer weather.

KEY LIME PIE

A very simple recipe

Fresh Eggs , 4 - separate yokes from whote
Unsweetened condensed milk - 14 oz can
Key Limes - 4 tsp Zest
Key Lime juice - ½ cup ( takes about 1 doz. or more)

1. Whisk the egg yolks and lime zest together in a bowl until tinted light green. This takes about 2 minutes
2. Beat in milk, then juice and set aside at room temperature till it thickens.
3. Preheat oven to 325 degrees.
4. Mix graham cracker crumbs and sugar in another bowl.
5. Add butter and stir with a fork until well blended.
6. Pour this mixture into a 9-inch pie pan and press over the bottom and up the sides of the pan. Try using the bottom of a measuring cup to make sure the graham cracker mixture forms a firm crust on the bottom of the pie pan.
7. Bake on the center rack for about 15 minutes until the crust is lightly brown, remove and let cool to room temperature.
8. Pour the lime filling into crust, spread evenly, and then bake for 15 minutes until the center sets, but still wiggles when shaken.
9. Remove from oven and cool to room temperature.
10. Refrigerate for at least three hours until well chilled.
Some of you might like to serve it with a whipped cream topping or a meringue topping, but I prefer keeping it simple. If the pie seems to be sticking to the pan when serving, try dipping the pan into a bowl of warm water to loosen it.