RAIN & MORE RAIN - Chicken thighs,Honey Mustard

A tropical weather system is bringing steady rains to the beach today. It should get heavy by the afternoon and high tide is about 2 pm. There could be pretty good winds but it will stay warm, in the low 80's. Probably a good day to stay inside.

Chicken – honey mustard
　
Chicken thighs – 8
Honey mustard sauce
Bread crumbs
Olive oil

Brown chicken thighs on all sides in pan at medium heat in olive oil– remove and coat all sides liberally with Honey mustard sauce and roll in bread crumbs.
Place the pieces back in pan skin side up and cook in oven for ½ hour at 350
Coat the chicken again and cook another 15 minutes at 250
Goes great together with Green Salad with tomatoes and artichoke hearts

SOUTHWEST RAINS - Tenderloin poached

Rains are here from the southwest and will be here all day, but the air is still warm. not much for beach-going weather even though the ocean tide is fine for swimming.

At the best it is a yellow flag day.

Good to know

PROTEIN

The main function of protein in your diet is to supply your body with amino acids. Amino acids are essential for life because they supply building blocks for the synthesis of all proteins made by the body for example tissues such as muscle. There are ten amino acids that the body doesn’t manufacture and these are supplied by high quality protein,
Such as meat or eggs

TENDERLOIN STEAK – POACHED

Tenderloin – ½ lb
Chili Stuff Meat Rub
Olive oil
Beef stock – 1 cup
Pinot Noir – 1 cup
New potatoes – 6 to 8
Chives – handful – chopped small
Black pepper, fresh ground – 1 tsp
Kosher salt
　
Beef tenderloin at room temperature. Brush on a coat of olive oil and rub all sides with Chili Stuff Meat Rub and lightly salt (If you don’t have Chili Stuff Meat Rub then use Chili Stuff Chili Mix)
Roll up meat and wrap it tightly in plastic wrap and twist the ends closed to seal. It should look like a 2" thick sausage. Wrap this again in a sheet of foil, and twist the ends closed to make a water proof package.
Use a large pot of water brought to a boil - big enough so the temp will not drop when you submerge the tenderloin. Place meat in water and cook for about 11 minutes for medium rare.No longer unless you qant the meat well done. Remove from water and let meat stand for about 10 minutes before opening the wrap with scissors. All the juices will remain in the tenderloin and not be lost in cooking.
Serve with wine sauce drizzled over the tenderloin
Wine sauce: Combine the beef stock with the pinot noir in a sauce pan and cook at medium temperature until it reduces to about ¼ of the original amount.
New potatoes: leave the skin on and cut into about 3/4 " pieces.
Boil in salted water until tender but not squishy. Drain and lightly mash with a fork and drizzle in some olive oil, about a tsp or so. Mix in the chives and black pepper.
This goes well with young asparagus or French cut green beans

Chili Stuff Meat Rub is a blend of oregano, basil, thyme, garlic and New Mexico chile pepper

sunshine & showers - Omlet with cilantro

The ocean is in the low 80's and the tide is rising most of the day. east winds still blue but most of the clouds are gone.

GOOD NUTRITION

Natural beta-carotene continues to astound researchers with its anticancer power.
It is found in the greatest amounts in deep green and deep orange vegetables.
BROCCOLI - One of the most nutritious vegetables and one of the best cancer fighters. rich in carotenoids.
Cooked or raw are both excellent, but steamed or sautéed rather than boiled.
CARROT - Highest in beta-carotene. Cook slightly for best absorption for cancer protection
ONION - raw or cooked, thins the blood to help ward off blood clots.

OMALET WITH PORTSBELLSA AND CILANTRO

Eggs -4
Mushrooms ¾ lb sliced and chopped
Cilantro - amall bunch stemmed and chopped
Butter - 2 TBL
Olive oil - 3 TBL
Kosher salt
Black pepper, fresh ground
Use two pans . In the first one sautee the mushrooms in a TBL of olive oil. As soon as you flip them turn off the heat.

Heat the omalet pan to medium with two TBL of olive oil. Add the butter and mix everything together.. Pour the whisked eggs into the omlet pan As the eggs cook place the mushrooms on one side. While cooking add a pinch of salt & pepper. Add part of the cilantro on top of the mushrooms.
Flip the omlet half onto thr top of the mushrooms & cilantro and serve with a sprinkling of cilantro on top.

gray skies, showers - Baby Back Ribs

The ocean is low tide most of the day and the gusty winds are out of the east. Even though it is warm at hollywood beach, showers will be present off and on. There is always a chance of rip-currents.

BBQ BABY BACK RIBS

Ribs
BBQ Sauce

Separate ribs into groups of 3 or 4.
Par boil in a large pot for about a minute or 2
Place ribs on a grill at low heat and cover.
Check in after about 5 minutes and turn the ribs so they get nice and brown and not black like charcoal.

Brush on a good coating of BBQ Sauce.. Cook covered for a couple of minutes then turn over and repeat on the other side. Do this twice.
The finished ribs should have a good coating of sauce cooked into them without having anything turn black

On-Shore Clouds & Showers - Chicken & Leeks

On-shore eastern breezes are bringing showers today. The ocean tide is out most of the day. the rio-currents are always possible at hollywood beach so check with the life guard towers. Even though there is a good cloud cover the air is still in the 80's.

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 foile 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.

SUNNY & BREEZY - Corned Beef Hash

THE BREEZES CONTINUE TO cOME ON SHORE FROM THE EAST. The skies are clear and there is a chance of rip-currents along hollywood beach. The air and water are in the low 80's

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

GUSTY EAST WINDS - Curried chicken of Thailand

Gusty winds fom the east and a low tide will meet all beachgoers today. Lots of sun and a low humidity will get the ocean into the low 80's.

The sand itself will be comfortable. high risk of rip-currents so check with the life guard towers before going into the surf.

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
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.
　

EAST WINDS CONTINUE - Shrimp and seafood blend

Morning clouds and east winds. The tide is rising most of the day and there are rip-current warnings. no storms on the way and lots of sunshine. temp has dropped to 85 degrees which is about the same as the air.

SHRIMP & Seafood Blend
　
Pasta , about a ½ lb
Shrimp – 51 to 60 count, about 1/3 lb
Calamari or Scallops, about 1/3 lb
Lemon – juice of one
Capers – a couple dozen
Greens (spinach or arugula), Fresh peas
Olive oil
Chili Stuff Bonanza Fish Mix

Boil the pasta of your choice until al-dente. Bowties, Linguini or Penne hold sauce nicely.
Toss the shrimp with olive oil into a large pan heated to medium

The shrimp cook very quickly.
If you use calamari or scallops they cook even faster. Add in a TBL of Fish Mix.
Add the seafood to the pasta that has been drained and a little olive oil already added.
Mix this all easily, and then add the greens and lemon juice and capers.
Cover for a couple of minutes and the heat of the pasta will gently cook the greens & peas.
　

GOOD NEWS BAD NEWS - shrimp longhi

GOOD NEWS IS NO LIGHTNING THREAT - BAD NEWS IS HIGH RIP-CURRENT RISK
The sun is out and so is the tide. the NE breezes will keep the beach comfortable.


Shrimp Longhi
From Bob Longhi, Lahaina, Maui, Hawaii

7 Shrimp per person…35 to 45 count
Flour
Butter
Lemon juice
White dry wine or vermouth
Fresh tomatoes, chopped
Fresh basil leaves – big chop
Garlic toast
　
Peel and devein shrimp. Drag shrimp through flour for a light covering. Sautee in butter at medium heat until golden brown. (very fast)
Remove shrimp from pan and raise the heat.
Whisk the sauce ( lemon, chopped tomatoes, & basil} in a pan at medium heat with white
White wine or vermouth. Return shrimps to pan for about 10 seconds and serve immediately,
after a shake with the basil leaves, with garlic toast.

Red flags - Shrimp & Broccoli

It is a sunny day and the tide is rising most of the hours, and will be high in the afternoon. If you are on the beach you can enjoy the eastern breezes that will keep things cool. If you go in the water, stay close to the guard towers for maximum safety because rip-currents are all around hollywood beach today.

　
　
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 www.chilistuff.net
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.

EAST WINDS - Chicken curry with pineapple

East winds will blow on-shore most of the day/ The clouds will keep the beach sand cool and the temp only will get to the high 80's. The rip currents are not a worry along hollywood beach, and the same thing for lightning risk.


Chicken curry with pineapple & coconut

Curry powder - 1 ½ TBL
Tumeric - 1 tsp
Cayenne pepper, ground - 1 ½ tsp
Ginger, ground - 1 tsp
Chicken legs and thighs, separated -skin on - 4 of each
Olive oil - 4 TBL
Pineapple 1 - core, and cut into 1” squares
Garlic cloves -4 - minced
Coconut flakes - 1 ½ cup
Pineapple juice - ½ cup
Coconut milk - - 2 cans (13.5 oz)
Chicken stock - 1 cup
Sweet potatoes - 4 , cut into 1” pieces
Cilantro - 1 bunch - chopped
Cinnamon stick - 1
Kosher salt - to taste
Black pepper, fresh ground - to taste
Rice, short grain -1 cup, raw - steamed

Brush the chicken pieces with olive oil, marinate chicken in shallow bowl of seasoning for a couple of hours
Preheat oven to 325. Place the legs and thighs in the balance of olive oil in a pot, covered. Brown the chicken
Sautee the pineapple pieces with the coconut flakes and garlic while stirring. Add the chicken stock and coconut milk and sweet potatoes and pineapple juice .
Braise everything in the oven for about 45 minutes, uncovered. add the salt and pepper to taste.
Serve over a good scoop of rice, with a good sprinkling of Cilantro

Rain & Sun - Cuban Sandwich

Clouds and rain from the NE and sunshine in between. The tide is up at hollyeood beach around midday and the ocean is fine for swimming. The air may get to 90 along the coast.



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.
　
　

SUNSHINE EASTERN BREEZE - Sangria

Great summer weather

Green flags, light breezes and good water for swimming along hollywood beach.

Lots of sunshine.

SANGRIA

One 750 ml bottle of dry, red winelemon 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 cup2 oz brandy or cognac 1 qt. – soda water , chilled Ice cubes

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.

SUMMERTIME SUNSHINE - Southwestern Potatoes

The water is great for swimming along hollywood beach, the tide is up most of the day and the sothern breezes are almost nothing. The sand is hot. no storms today.




SOUTHWESTERN POTATOES

New Potatoes - 2 LB - cut into 1 “ squares
Fresh jalapeno peppers - minced - 2 TBL
Corn kernels, frozen, thawed - 1 10 oz package
Olive oil
Kosher salt
Black pepper, fresh ground
Chili Stuff Chili Mix - 1 tsp www.chilistuff.net
Cheddar cheese - 3 oz - grated
Cilantro, fresh - stemmed, ½ cup
　
Use large pan at medium. Pour in a generous amount of olive oil, about 5 TBL
Add the minced jalapeno and about half the corn. Sautee for a couple of minutes, stirring until corn begins to brown.
Add the potatoes and cook, stirring every once in awhile, lower heat and when potatoes are brown, after about 15 minutes, add pinches of salt & pepper to taste. Add the beans and balance of corn along with the chili mix, stir. Cook for a couple of minutes.
Place the whole thing under a broiler after you have sprinkled a generous coating of grated cheese. When the cheese browns remove from broiler and sprinkle the top with cilantro

SE BREEZE - Brisket

Clouds in the morning and SE breezes predict afternoon showers. In the meantime lots of sun and clean water at the midday high tide to greet all swimmers at hollywood beach

BRISKET
　
Brisket – 5 lb
Kosher salt - 1 ½ tsp
Black pepper, fresh ground - 1 tsp
Olive oil – 1 oz
Beef broth – 4 cups
Red wine vinegar – ¾ cup
Carrots – 8 – cut into 2 " pieces
Onion, large spanish - chopped
Red potatoes – medium – 4 cut into 1 1/2" pieces
Prunes, dried & pitted - 2 cups
Coca cola 12 oz bottle

Pre heat oven to 350. Rub brisket all over with salt & pepper. Brown brisket in a large deep pan with olive oil, about 5 minutes per side.
Add beef stock and vinegar.
Cover with heavy foil and cook in oven for 3 hours.
Add the onion, carrots and potatoes recover and cook for another hour.
Pour in the Coca Cola. Add the prunes and cook covered again for another 45 minutes.
Remove from oven and let cool to room temp for about 1 hour.
Sprinkle with a pinch of salt and pepper. Can be chilled for 12 hours.
Brisket can be reheated later after slicing pieces and wrapping in foil. The vegetables can be reheated at any time. Pour the pan juices over everything.

SE BREEZES - Pork Chops and applesauce

LIGHT SE BREEZES AND HIGH HUMIDITY WILL MAKE IT SEEM WARMER THAN THE 90\DEGREES TODAY. THE TIDE IS HIGH IN THE MORNING AND WILL BE GOOD FOR SWIMMING ALONG HOLLYWOOD BEACH ALL DAY. LOTS OF SUN

Pork Chops & Applesauce
　
Pork Chops – 8 ½" thick
Bread crumbs, fine, seasoned – 3 ½ cups
Garlic, dry ground, 1 tsp
Rosemary, dry, ground - ½ tsp
Thyme, dry, ground – ½ tsp
Olive oil – 1 oz
Butter – 3 TBL
Milk – 1 pint
Kosher salt – 2 tsp
Apple sauce – 10 oz.

Marinate the pork chops in the milk with 2 tsp of salt for about 1 or 2 hours
Heat an oven to 200 degrees to keep the batches of pork chops warm.
Mix the bread crumbs with the garlic, rosemary, thyme.
Use a big skillet at medium heat, mix in the olive oil and butter. Take the first 4 chops from the milk and cover them with a layer on both sides of bread crumbs.
Cook the chops for about 3 minutes per side, turning once.

Plate them and keep them warm in oven while you repeat the steps for the second batch of 4.
Serve with a couple TBL of apple sauce.
　
　
　

Light east winds - Banana cream pie

Light on-shore winds have moved the bacteria away and left hollywood beach clean for swimming. This is easy with the tide in and high at about midday. Lots of sun with a chance of a lirttle rain in the afternoon.

Banana cream pie

9” pie crust
Bananas - 4 sliced
Sugar - granulated - ¾ cup
Flour - 2/3 cup
Kosher salt 2 pinches
Milk - 2 cups
Butter - 2 TBL
Eggs - 3 yokes - whisked
Vanilla extract - 1 ¼ tsp
　
Use a large mixing bowl and combine flour, sugar and salt
.Mix in the room temp milk gradually. Stirring easily so it mixes. Cook this mixture over medium heat. Stir all the time for a couple of minutes. Remove from heat and use a small amount to mix with the egg yokes. Then add this mixture to the larger mix and cook for a couple more minutes while stirring. During this time add in the butter and the vanilla extract.
Cool the pie mixture. Add the sliced bananas to the cooked pie crust and pour the pudding mix over the top of the sliced bananas. Bake at 350 for about 12 minutes and chill for a couple of hours.

sunshine and red flags - Pasta Primavera

Morning clouds give way to a sunny day. Even though the ocean is calm and invites swimming, Check with the lifeguard before going into the water because the bacteria level at Harrison Street is very high The beach and broadwalk are both comfortable.



Pasta Primavera
　
Farfalle (bowtie pasta) – 1 lb
Zucchini, 2 medium – chopped asymmetrically
Carrots, 3 medium – chopped asymmetrically
Onion, - chopped
Bell pepper, green – chopped
Bell pepper red – chopped
Broccoli florets, 1 cup
Cherry tomatoes, 1 doz. - cut in halves
Asiago cheese – grated
Olive oil ¼ cup
Kosher salt
Black pepper
Oregano, dry leaves, I handful – broken
Basil Fresh leaves – 1 handful – torn
Chili Stuff Chili Mix – 2 tsp

Cook pasta in a large pot of salted water for about 8 minutes or until al-dente.
Drain.
Steam the vegetables so the carrots become tender and the greens stay bright.
Use a large deep pan at medium heat. Add olive oil until hot. Mix together in the pan the pasta, oregano, basil, and chili mix
Use a large heated bowl and mix the seasoned pasta and steamed vegetables together.
Now mix in the tomatoes. Sprinkle with some fresh pepper and kosher salt.
Serve immediately with grated Asiago on top.

CLOUDLESS SUNSHINE - Key Lime Pie

There is a southern drift of breeze that should keep everything warm at the beach today. Possible afternoon showers but the lightning risk is low at hollywood beach. Just head for one of the many eateries along the broadwalk if the weather gets rough in the afternoon.

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 10 or 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.

　

RED FLAGS CALM OCEAN - Provencal Beef Stew

The ocean is deceeptively calm today and the

depth is great for swimming but the bacteria levels are high so check with the life guard before entering the water. The breezes are very light from the south and the sun is bright.

PROVENCAL - Beef stew

Stewing beef - 2 lbs - cut into ¾” chunks
Bacon - 4 oz - small dice
Garlic - 1 clove - chopped
Olive oil
Cognac - 2 TBL
Flour - 1 ½ TBL
Red wine - 5 oz
Red wine vinegar - 1 TBL
　
Marinade
Red wine - 12 oz vinegar - 2 TBL
Garlic - 2 cloves - minced
Thyme - ½ tsp
Cloves - 2
Bayleaf
Onion - large - chopped
Parsley - handful - chopped
Kosher salt
Black pepper, fresh ground
　
　

　
Combine the` marinade ingredients and soak the meat over night.
Cut the bacon into squares and sautee in olive oil with garlic. Stir so the garlic does not burn. Drain the meat and save the marinade. Add the bacon and brown all over. Pour in the cognac. Add the flour and stir well. Add the marinade and cook at low temp covered for about 3 hours. Add water if necessary

SOUTHERN BREEZES - Spaghetti & Clam Sauce

The light southern breezes will fan Hollywood Beach today. The temp will remain in the mid 90's and the ocean is calm with little chance of rip-currents.

Spaghetti with Clam Sauce
　
Serves 4 in wide bowls

Spaghetti – 1 lb
Baby clams – 2 cans – 10 oz each
Olive oil 2 TBL
Butter – 1 TBL
Vegetable broth – ½ cup
Dry vermouth – ½ cup
Anchovies - 3 or 4
Parsley – fresh flat leaf, stemmed – 1 bunch, chopped
Garlic – 4 or 5 cloves – diced
Chili stuff chili mix – 1 tsp
Parmesan cheese – grated

Cook spaghetti in large pot of salted boiling water until al-dente, about 10 minutes
Use a large deep pan heated to medium.
Add olive oil butter and anchovies. Mix the anchovies around until they start to disintegrate. These should take care of all your salt needs
Add garlic and stir as it cooks until it turns golden but not brown.
Add the vegetable broth.Add the clams weith their juice in the cans
Stir in the Chili Mix
Add the Vermouth and stir and cook uncovered for about 5 minutes
Slip the spaghetti into 4 wide bowls. Ladle the clam sauce over the pasta.
Sprinkle tops with chopped parsley and freshly grated parmesan.
　
　
　
　
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