SE Breezes Sunshine - Southwestern Creamy soup

The day is comfortable for natives and visitors. The humidity is low. the ocean is calm. THERE MAY BE A FEW OF THE LITTLE JELLYFISH FROM DOWN SOUTH, but nothing to worry about. The tide is cool for swimming.


CREAMY SOUTHWESTERN SOUP

Chicken Broth – 1 QT
Pinto beans – 1 can , 15 oz – rinsed & drained
Tomatoes, 1 can 15 oz - stewed
Corn kernels, 1 ½ cups
Garlic, 3 large cloves – minced
Cilantro – chopped, - 4 TBL
Green mild chili – 4 oz, diced
Light milk, 2 oz
Kosher salt
Black pepper, fresh ground.
Dry Vermouth – ½ cup
　
Heat in sauce pan Chicken broth and reduce wile stirring over high heat to 1 cup’
Add the beans , tomatoes, corn, garlic, cilantro & chilies to the reduced stock and cook at medium for about 10 minutes
Remove from heat and puree about 1 ½ cups of the mixture. Return mixture to sauce pan and add the milk and stir in the milk. When heated thoroughly add the vermouth and salt & pepper, about a pinch of each.
This will give about 4 to 5 servings.

South east Overcast - Creole Crab Gumbo

The south eastern winds have made the day overcast at waters edge. It is pleasant temp even though the ocean is cool. The tide is up most of the day.


CREOLE CRAB 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.

How to make roux - 2 TBl of butter – melt and blend in 2 TBL of flour by stirring all the time with a whisk . Then whisk in a cup of milk. blend at low temp.
1 lb. of crab meat, flaked
Shrimp (40 count) – 1 doz.
Italian tomatoes, 1 28 oz. can
Lemon zest – one lemon
olive oil
big onion - chopped
2/3 stocks of celery - chopped
2 bell peppers - chopped
chicken stock – 6 cups
black peppercorns, 1 doz. - crushed
¾ lb. of okra cut into ¼ inch rounds.
Chili Stuff Mumbo Gumbo Mix, a full TBL.
Dry Vermouth – 1/3 cup

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.
Add the onion and bell peppers, celery and stir and cook for a couple of minutes, until they get shiny.
Add the crab and shrimp and tomatoes and zest 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 Black peppercorns 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.& vermouth Blend everything together and cook for about 15 minutes at low heat.

SEbreezes - Turkey Clubhouse Sandwich

The light breeze is from the South East today and brings with it a chance of rip currents. The sky is clear and the water is only in the mid 70's

Clubhouse Sandwich

cooked turkey , sliced - 3-4 oz
mayonnaise - 2 Tbsp
white bread - 3 slices (crust sliced off)
lettuce (Romaine, green leaf or iceberg) -
2 leaves
fresh tomato - 2 slices
bacon, crispy - 4 strips
cranberry sauce (optional) -2 Tbsp

Toast three slices of bread. Spread one side of each slice with mayo.
Place one lettuce leaf, the sliced tomato, the optional cranberry sauce and the bacon on one slice. Place a second slice over these ingredients, mayo-side down.
Spread this top bread slice with mayo, and place the turkey and another lettuce leaf on it, then top with the remaining slice of bread.
Cut the sandwich into triangles diagonally and serve

ON SHORE BREEZE - Key Lime Pie

The east breeze brings clear skies and cooler temps. the water has a higher than average bacteria count but it is calm. The himidity is low.
There is a moderate chance of rip currents.


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.

LIGHT EASTERN BREEZE-Pancetta & Chestnuts

The light breeze from the east has lowered the water to the mid 70's and the air is almost 80 so the sunshine will feel good today at hollywood beach

This is a very busy travel day and tomorrow is a very crowded restaurant day so here is a good stuffing to make at home.

PANCETTA & CHESTNUTS
　
Pancetta – 1 lb.
Chestnuts – 8 oz, chopped
Onions, 2 – chopped
Carrots, 2 – chopped
Celery, 3 stalks – chopped
Garlic, 3 cloves – chopped small
Parmesan Cheese, ¼ lb – grated
Eggs, 2 – whisked
French or sour dough bread, dry cubed about ½ " – 2 cups
Parsley, dry – 2 TBL
Butter – 2 TBL
Rosemary, dry – 1 TBL
Chili Stuff Chili Mix – 1 tsp

Slice up pancetta into about ½" pieces. Place in a buttered pan at medium heat. As soon as it looks done remove it to the side. Keep all the juices in the pan.
Use the same pan. Add another TBL of Butter and cook the onions, carrots & celery.
When they get shiny add the garlic. Keep stirring and add the rosemary.
Get a big bowl and toss in the bread cubes. Add the pancetta, parmesan cheese, vegetables, chopped chestnuts. Mix everything together.
.Whisk the two eggs and add them to the bowl with the parsley and Chili Mix.
Bland everything together and place it in a shallow baking dish. Cover with foil.
Cook in a preheated oven at 350 for about 30 minutes
Now remove the foil and cook for another 10 minutes or so

East Wind, Overcast Showers - Gumbo

The ocean is in the mid 70's and choppy. The tide at hollywood beach is low most of the day. This will help because there is a strong rip-current warning. showers are off and on all day.


CAJAN 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. If you don't have okra, then you don't have gumbo. Blend everything together and cook for about 15 minutes at low,low heat.

SOUTH EAST BREEZE, SUNSHINE -Turkey sausage

Good weekend weather. The ocean is flat and refreshing. The humidity is low the air is about mid 70's. Light winds blow in from the SE.

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 minutes to 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

SE BREEZES, SUNSHINE - Turkey breast

THE OCEAN IS COOLER NOW AT ABOUT MID 70'S. The sun is shining and the breezes from the south east are light. keep a watch out for rip-currents. comfortable temp with low humidity.


Turkey Breast – Herbs & Tuna Sauce

Turkey Breast
Olive oil
Oregano - 1 TBL
Thyme – 2 tsp
Parsley – 1 TBL
Chili Stuff Mumbo Gumbo Mix – 2 tsp
Chicken Stock 1 cup
　
Use a shallow baking dish. Coat Turkey breast with olive oil. Spread on dry oregano, thyme, chopped parsley, and Gumbo Mix. Rub them all around breast for even coverage.
Add the chicken stock and place in a preheated oven at 375 for 30 to 40 minutes.
The stock will keep the Turkey very moist.
While the turkey is in the oven, place the following in a blender

One 4 oz can of Tuna packed in oil
2 fillets of anchovy
About a dozen capers
Juice of ½ a lemon
Put all these in a blender and puree, then scoop into a bowl. Now add a couple of TBL of mayonnaise and whisk together for a wonderfully rich and light sauce.
When turkey comes out of the oven let it stand for ten minutes, then slice it on the bias into about 1/3" pieces. Lay a few pieces on a plate, overlapped, and pour some tuna sauce over the top

SUNSHINE & BLUE WATER - Holiday Stuffing

The breezes are from the east and the ocean is cooling down to the high 70's. The water is flat and the skies are clear. there is alwaysd a chance of rip surrents but the water along hollywood beach is pretty safe for swimming.


Holiday Stuffing

Sweet Italian sausage, 4 into ¼" pieces
Mushrooms – 6 oz. Sliced
Onion – 1 medium chopped.
Celery – 2 stalks chopped
Apple – 1 chopped
Parsley - 2 TBL , chopped
Dry bread, ½" cubes. 1 cup
Raisons - 2 oz.
Butter 1 TBL
Chili Stuff Chili Mix – 1 TBL
Walnuts. ½ cup – chopped or broken
White Pepper – ground 1 tsp
Olive oil
Chicken Broth - 4 oz

In a big deep pan at medium heat. Pour in a couple glugs of olive oil. Squeeze the sausage from their skins into the pan and break into ¼ inch [pieces. Add the onion and celery. Stir everything around and add the butter.
After a couple of minutes add the parsley and mushrooms and chili powder and stir again.
Remove from heat and add the chopped walnuts, apple and dried bread cubes.
Mix everything and season with the white pepper.
If you are filling a bird do so now. If you are cooking on stove-top add your chicken broth and cook covered until the apples soften. Stir every once in a while so nothing sticks to the pan.

ANOTHER SUNNY DAY-=Sockey Salmon & Asparagus

We are in that very nice pattern when the ocean
is flat and clean, The air is very comfotable
because the humidity is low. any breeze is very light. great beach weather.
The crowds have not reached hollywood beach yet.


Red 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.

RISK OF RIP-CURRENTS - Shrimp and spaghetti

With the breeze still coming down from the NE

and the tide high around midday, the risk of rip currents is high. The ocean is only about 78 anmd if you go in stay close to the life guard towers along hollywood beach.

Shrimp - Thin Spaghetti - arugula pesto

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..

LIGHT SE BREEZE-Mackerel & Sweet Peppers

The breeze is from the SE. The ocean is in the mid 70's and calm and clean. Swimming along Hollywood Beach is excellent. The sand is a comfortable temp. Great beach weather.

MACKEREL & SWEET PEPPERS
　
Mackerel fllets - 1 11/4 lb3olive oil
Sweet paprika - ½ tsp
Kosher salt
Black pepper, fresh ground - pinch to taste
Olive oil - 3 oz.
Red pepper, sweet - medium, thin sliced
Leek. 2 - green part thin sliced
Carrots, 2 - thin sliced rounds
Thyme, dry - 1 tsp
Garlic 4 cloves - minced
Dry Vermouth - ½ cup
Balsamic vinegar ½ cup

At room temp, salt & pepper the mackerel fillets sprinkle with paprika
Use a large pan at medium heat with a good amount of olive oil, add the leeks, carrots , peppers and thyme and cook until shiny , about 10 minutes. Add the carlic and stiy easily while this browns. Add the vermouth & vinegar while this cooks .
After the vegetables cook , save them and reuse the pan. Turn up heat and put in the mackerel in one layer. Cook on each side for a couple of minutes.
When serving, spoon the vegetables over the top of the fillets

NE COOL GUSTS - Italian meat balls

The tide is fine for swimming along hollywood beach at mid day, The water temp and air are about the same, in the high 70's. There is a chance is rip-currents so check witht the life guard towers. winds will gust all day.


Jimmy’s Italian Meat balls

3 kinds of meat – beef, pork & veal – all ground
about 1/2 pound of each
Garlic- 3 cloves per pound of meat – diced small
Eggs – 2 per pound
Pine nuts – 6 oz per pound
Raisons – 1 small box per pound
Stale bread – soak in water and squeeze out, about 1 cup per pound
Olive oil
Parsley, Italian, chopped
Kosher salt
Fresh ground black pepper

Mix the ground meat together with a couple TBL of olive oil
Mix in the garlic with the meat
Mix in the bread, then the eggs
Blend in the nuts and raisons
Now add enough chopped parsley so you can see plenty of green
Add salt and pepper to taste.

Form the meat balls, about golf ball size.
Lay them, separated, in a shallow baking pan and bake for about 45 minutes at 325
These can be frozen and reheated in a microwave.

These are great with any tomato-based sauce, even just Ketchup or alone or as a side dish.

SUNSHINE ALONG THE BEACH- Grilled Chicken w Pesto

The ocean is quiet and cool and clean.. The light breeze is out of the North west. The sand is a comfortable temp. no rip-currents along hollywood beach. Lots of sunshine.

Grilled Chicken with Spinach Pesto

Chicken Breasts- 4
Spinach leaves, fresh – 1 bunch, stemmed
Lemon zest from one lemon
Pine nuts – 2 oz.
Olive oil
Asiago cheese – freshly grated
Kosher salt
Black pepper, fresh ground
Chili Stuff Chili Mix – 1 tsp.
Grill the chicken breasts in olive oil for 4 to 5 minutes per side,
Add salt and pepper to taste as they cook.
Fill the blender with spinach leaves, lemon zest and pine nuts. You may have to pack the leaves in pretty tight. Pulse the blender as you add a little olive oil. Finish the operation by blending in a good amount of grated cheese
Serve the breasts on a plate together and spread the pesto over them

NW WINDS, SUNSHINE - Chicken Breasts w/ Mango Salsa

The winds have decreased and swung around to come from the NW. The skies are clear and even though the water is warmer than the air it is a good beach day. The humidity is low and the tide is high around mid day.



Chicken Breasts with Mango SalsaChicken 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 diceVidalia
Onion – diced ¼ cup
Lime Juice – 2 limesLime zest - ½ tsp
Olive 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 side
Serve on a plate with the chilled mango salsa over the top.

NORTHWINDS & OVERCAST -BBQ Baby back ribs

The cool north winds have brought lots of clouds
to make a solid overcast sky. The water is still higher temp than the air but it is not a great beach day.


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 have anything turn black

GUSTY COOL WINDS - Tuna Steak w/ Tomato Caper sauce

North winds continue to gust and keep the temps chilly today. The ocean is 20 degrees warmer than the air so when you are wet the wind won't be comfortable. lots of sunshine, the beach won't get over 55.


Tuna Steaks with Caper Tomato sauce

Tuna steaks – 2 about ½" thick
Olive Oil
Onion, medium – split in two and make thin slices
Tomatoes – crushed in sauce – 1 can 14 oz
Dry red wine – 4 oz
Balsamic vinegar – 3 TBL
Capers – 1 TBL
Chili Stuff Chili Mix – 1 tsp
Kosher salt
Black pepper, Fresh ground
Sauté the onion in a large pan with olive oil at medium heat. Keep stirring until onion gets shiny. Clear a space in the pan.
Now add the steaks after adding a pinch of salt and pepper to each side. Cook for a total of about 4 minutes, turning once..
Stir in the tomatoes, wine and vinegar and capers and chili mix
Reduce heat and cook for about 15 minutes
Serve on plates with equal amounts of sauce spooned over and with a good crusty bread and nice crisp wine.

50 DEGREEE CLEAR SKY - Lamb Kebobs & Couscous

Cold air from the north has plunged the ocean at hollywood beach to the mid 70's. Even thogh the water is calm & clear is is brisk. Lots of sun for people on the beach. No signs of rip currents.



Lamb Kebobs & Couscous

Leg of Lamb 3 to 4 pounds cut into 1 ½ " pieces
Garlic – 4 cloves
Olive Oil
Butter – 2 TBL
Kosher salt -1/2 tsp
Black Pepper fresh ground – ½ tsp
Chili Stuff Chili Mix – 2 tsp
Couscous – 1 packet
Scallions – I bunch – chopped

In a 375 degree oven, brown the lamb in olive oil on all sides. With a couple pinches on salt and pepper and the chili mix.
Remove and skewer the lamb pieces, return to oven and cook for 45 minutes.
Serve on a bed of couscous mixed with the butter and chopped scallions

COOL NORTH WINDS - Lamb Stew with Eggplant

VERY COOL WINDS BLOW FROM THE NORTH TODAY . Lots of sun if you can get out of the wind. THE WATER IS BARELY 80 AND IS CHURNY


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.
　

SOUTHERN CLOUDS - Eggplant Moussaka

Not a great beach day as clougs roll in from the south. Even though the ocean is still about 80
the chance of a rip current is always there.. There won't be a lot of sunshine even though the UV index is high. A good day to check out one of the many eateries along the Hollywood Broadwalk.

SAD POLITICAL REALITY

So we just had an election to load the House with republicans. it is good for those who were elected but it won't do much to improve the lives of' the citizens. The same group who were eager to wage war on Iraq until they weren't seem to want a quick fix to a long time problem. - hah, dream on, they are riding the wrong horse in this race.


Eggplant Moussaka

Eggplant - 2 - sliced crosswise, 3/8” thick
Onion, large - 3 chopped
Ground beef, ½ lb
Tomatoes,3 - peel and chop
Tomatoes, 3 sliced across
Green peppers, 3 - cored and big chop
Butter - 3 TBL
Flour
Olive oil
Beef broth - ¾ cup
　
Dust the eggplant slices with flour and brown on both side in olive oile at medium. Dry on paper towels.
Cook onion in butter until shiny. Crumble in ground beef while this is cooking. Add the chopped tomatoes and cook quickly while stirring,
Add the broth and cook until most evaporates.
Boil the green pepper chunks quickly and remove from heat
Use a casserole dish painted with oil. Lay in overlapping slices of eggplant. Pour on the onion/ meat sauce, then add another layer of eggplant.
Top with rows of overlapping tomato slices and green peppers
cook for about 25 minutes in a pre heated oven at 375

EAST WINDS CLEAR SKIES - Sockeye Salmon & French Beans

Even though the sky is clear and the tide will be shallow for most of the day at hollywood beach the east winds bring a chance of rip-currents. For maximum safety swim near a life guard towER The ocean temp is down to 80 now and the humidity is about the same as Hawaii.


Sauté Sockeye Salmon with French-cut string beans

Salmon fillets with skin on - 2　
Lime Juice – 2 limes
Olive oil – couple of glugs or so
Flour - 1/4 cup or enough to dust the salmon fillet skin side
Vermouth ½ cup
Dill - 1 TBL
Clam Juice - 6 oz.
Chili Powder 1 TBL
　
Dill the meat side and flour the skin
Heat pan to medium place salmon skin side down
Move salmon around while the skin is crisping then cover. A couple minutes.
As soon as you flip the salmon pour in some vermouth to deglaze. Move salmon around and any pieces that break off become part of the sauce.
Dill the salmon again and add the chili powder and pour in the clam juice.
Keep scraping the pan as you move the salmon around
Add more vermouth and lime juice.
In the meantime you should have been steaming the
Beans and they will be tender and bright green at the same time the fish is ready.
Place the salmon on your heated plate and the beans
as well. Squeeze some lime juice on the beans and pour the pan sauce everything.