CLOUDY SKIES - Salmon with french beans

The cloudy skies hold in the warm air and help to bring the temps into the low 80's at the ebeach. The ocean is great for swimming and the trades blow lightly from the South.



Sauté Salmon with French-cut string beans
　
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 over everything.

WARMER AIR - OVERCAST SKY - Chicken cutlets

The light breezes from the SW have warmed the air again and the cloud cover should keep the warmth in, but there is not a lot of sunshine today even though the ocean is calm and the tide is good for swimming along hollywood beach.
There are no rip-current warnings.


Chicken cutlets / cherry tomatoes suatee

Chicken cutlets, small - 1 ½ lbs.\
Cherry tomatoes - 1 ½ pints
Scallions - 4 sliced
Kosher salt
Black pepper , fresh ground
Olive oil
Dry Vermouth - ¼ cup
Tarragon leaves, fresh, chopped - 2 TBL

Season the cutlets with pinches of salt and pepper to taste. Use a large pan at medium and add a couple glugs of olive oil. Brown the cutlets on each side for about about 2 or so minutes to cook chicken through. Transfer to warm plates.
Sautee the tomatoes in the same pan for a couple of minutes, while stirrin, until they burst. This should take a couple minutes
Add the vermouth and let everything simmer until the liquid is reduced by ½. Stir in the scallions and terragon and pour over the plated chicken

Blue Skies FLAT OCEAN - Bitter Greens Salad

It looks like we are again on the good side of the high and the days will finally get warmer. The tide is good for swimming along hollywood beach today. The ocean is clean and brisk. The breeze is light. Lots of aunahine.


BITTER GREEN SALAD & LEMON/MUSTARD

DRESSING
Geens: radicchio, dandelion, frisee - about 1 lb mixed and torn
Mustard, whole grain - 1 ½ tsp
Mustard, Dijon - 1 ½ tsp
Lemon juice - 4 or 5 TBL
Olive oil - ½ cup
Kosher salt
Black pepper fresh grond
　
For the dressing: Whisk together the mustards and lemon juice . Drizzle in the olive oil to thicken while whisking. And add pinches of salt and pepper to taste.
Toss the greens with the dressing. And serve with crusty fresh baguette

CHILLY NW AIR - Buffalo Chili

`The sky is cloudless and the air is very cool at only about 60. The ocean is flat and the swimming is brisk. Green flags are out today.

Buffalo Chili - Livingston, Montana

Buffalo Steak 1 ½ lbs. chopped (bite size)or ground course

Diced tomatoes 1 - 14oz can

Sweet corn canned or frozen(thawed) 2 cups

Beef broth 2 cups

Chili Stuff Chili Mix

Olive oi

lGarnish with grated sharp cheddarsour creamscallions finely choppedI

n a big deep pan add olive oil and brown the buffalo meat at medium heat.
Add 1 TBL of Chili Stuff. http://www.chilistuff.net/
Cook for about 2 minutes while stirring.
Add the tomatoes (drained) and corn and cook for about ten minutes while stirring.
Add 1 more TBL of Chili Stuff and 2 cups of beef broth.
Reduce heat and simmer uncovered for about one hour

CHRISTMAS CLOUDS - Chicken and wild rice

It starts off with clouds that will disapate. The water is flat and clean and good for swimming along hollywood beach. The green flags are flying from the guard towers. Lots of sun time today.
south west breezes.

CHICKEN & WILD RICE

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

SUNSHINE LOW HUMIDITY Chicken Legs parsley butter

Lots of sunshine and a low tide level today. The
very light eastern breeze and just a little humidity
makes the day feel like a california summer day.
No rip current warnings



CHICKEN LEGS WITH PARSLEY BUTTER

Chicken legs – 6
Italian parsley – 1 bunch , minced
Garlic – 3 cloves , minced
Olive oil – 3 TBL
Butter – 6 oz.
Corn – 14 oz. can
Tomatoes – 6
Romaine leaves – 4 – chopped
Kosher salt
Black pepper – fresh ground
Chili Stuff Chili Mix – 2 tsp.
　
Pre heat over to hot 475 degrees.
Place the legs in a baking dish and paint with olive oil. Sprinkle on the Chili Mix
And bake for about 15 minutes. Then turn the legs and do about another 15 minutes.
Use a good sized pan over low heat. Drizzle on some olive oil. Cut the tomatoes in half. sprinkle the cut side with a mixture of the parsley and minced garlic.. Place them cut side down in pan and cook until tender.
Warm the corn with butter at low heat.
Whisk some of the remaining parsley into melted butter and season to taste with salt & pepper. Remove the chicken and place a couple of legs on a plate surrounded by the tomatoes and greens and corn. Drizzle parsley butter over the legs.

CLEAR SKIES & baby back riibs

THE AIR IS WARMER TODAY AND THE SKY IS BLUE. It probably won't get to 80 but it is getting warmer as the wind slows down.

　
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

OVERCAST COOL BREEZE - Shimp & Broccoli

The sun may break through the overcast by the afternoon but it will remain cool all day and the air won't get out of the low 70's. the ocean along hollywood beach is calm and cool.

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 stir 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.

COOL SHOWERS & CLOULDSS Fish fillet & Cannelloni beans

Cooler showers from the north fill most of the
day. The air wont probably get above the very low 70's. The ocean is good for those who don't mind the chill.

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.

NW WINDS - HISGH CLOUDS - Corned Beef& Cabbage

The gusts from the NW are warm again at about 80, Tte ocean is calm and good for swimming along hollywood beach. the water temp id in the mid 70's


corned beef and cabbage

Corned beef - 3 to 5 lb
Carrots 3 – peeled and halved
Onions 3 medium – quartered.
Cabbage – about 1 to 2 pounds –cored & cut into 6 wedges
Cilantro/parsley – 2 TBL
Pepper, whole – 6
Garlic - 2 cloves, halved
　
Place corned beef into a deep pot. Cover with cold water. Add the pepper and garlic.
Cover pot and bring to a boil, then simmer 2 ½ or 3 hours, until it becomes fork tender.
For the last ½ hour, add in around the beef your our carrots and onions and cabbage. and seasoning.
Serve with tiny sautéed (in olive oil) new potatoes.

WARMER AND CLEAR Pork Roast/ mustard paste

The air is getting warm again and should be above the cool water temp today. Lots of sun for beach-goers.

Pork Roast with mustard paste

Pork roast 2 ½ lbs.
Garlic 3 cloves - julienne into 4 slivers per clove
Olive oil
Red rose potatoes
Fresh carrots
Mustard paste prepared from:
Dijon 1 TBL
Deli style 1TBL
Chili Stuff Chili Mix 2 tsp
Rosemary, ground - 1 tsp
Whisk together and set aside.

With a knife punch deep slits all around roast and insert one garlic sliver into each. - at least 12 times.
Preheat oven to 350 degrees.
Brush onto all sides of roast the mustard paste.
Use a shallow baking pan with a couple of glugs of olive oil.
Place pork in pan fat side up and roast uncovered for about 25 minutes per pound or to 170 degrees internal temp.
Let stand for 5 or 10 minutes.
If you remove the roast from the heat when it is at 160 the temp will continue to climb to 170 while the roast is standing
Use a few red potatoes and carrots. Quarter the potatoes and salt and pepper.
Chop the carrots into two inch pieces and julienne. Place them in the pan around the pork roast

warming a little - Brisket

The cold front has passed by and the air might get into the eighties this sfternoon. The ocean is calm and fine for swimming. The water temp is in the mid 70's.


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.

COLD CLEAR, NO WIND - Lamb Kebobs & couscous

The afternoon should warm a bit because the gusts from the north have ended. The water is fine for swimming along hollywood beach. Plenty

of sunshine.

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 piece, return to oven and cook for 45 minutes.
Serve on a bed of couscous mixed with the butter and chopped scallions.

COLD GUSTS- BLUE SKIES Sauteed Chicken Breasts

Despite cold northern gusts the beach feels pretty good today. The sky is clear and the water depth along the shoreline is fine for swimming.

SAUTÉED CHICKEN BREAST with Green Beans & Rice
A delicious treat for one person in less than 20 minutes

Chicken Breast – 1 – bone in and extra skin removed
Green Beans, fresh –a handful or 4 oz - ends trimmed and cut in two
Cherry Tomatoes – 1 cup – cut in half
Garlic – 3 cloves – sliced
Fresh mint leaves – stemmed and chopped fine
Olive oil
Rice – ½ cup
Asiago cheese – grated, ¼ cup
Lemon Zest – from one lemon
　
Use a 9" pan heated to medium. Place breast in skin side down to brown in 2 TBL of olive oil.
Turn over breast and add the blanched beans around the bird.
Now add to the top slices of garlic and tomatoes. Add the Chili Stuff Chili Mix
Cover and cook for 10 minutes or so.
Check in and move things around and make sure garlic is not cooking too fast.
Lower heat if necessary
While this is cooking the rice should be steaming. When the moisture is gone add in grated asiago cheese. Now grate it zest from lemon and mix it all around, cover and keep warm.
Add the mint to the chicken and cook covered for a couple more minutes.
Serve the rice on a heated plate. Place the chicken breast beside. Add the beans and tomatoes. Pour any pan juices over the breast.

SUNNY CHILL FROM NW - Tenderloin, poached

Lots of sun today but the air won't get much into the 70's as the breeze persists from the Northwest. At least the water feels good for swimmers and the tide is comfortable along hollywood beach.

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. 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 stack 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

CHANGE TO COOL - Cioppino with Lime Gremolata

IT STARTS OUT SUNNY TODAY AND THE TEMP IS WARMING, FOR A WHILE. The direction of the air will change to the North West in the afternoon and the temps will come down below the water. Enjoy the day while you can, before you haul out the sweaters.

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

COOL & SUNNY -Crab Cakes

It is warming up but not by much. The wind has turned to the east and the tide good for swimming along hollywood beach,

Crab Cakes
　
　
Butter – 3 TBL
Onion – minced - 3TBL
Soft bread crumbs – 2/3 cup
Mix together and cook on low temp for about 3 minutes - then set aside.

3 eggs - beaten with
2 TBL olive oil
Crab meat - 3 cups
Parsley – chopped -3 TBL
Chili Stuff Bonanza Fish Mix – 2 tsp

Combine these ingredients with the onion & bread crumbs and mix everything together and chill for a couple of hours.
Shape into 9 cakes and dust with flour.
Heat a grill or large pan to medium and brown cakes on both sides. Then lower heat and cook for about 5 minutes.

COOL DRIZZLY - Bay Scallops Provencal

Cool weather continues to come in from the north. It is not a good beach day even though the water is calm.



SCALLOPS PROVENCAL
　
Bay scallops - 1 lb.
Garlic - 2 cloves - minced
Shallot 1 - minced
Italian parsley - .one bunch, stemmed - minced
Tomatoes - 2 plum - minced
Olive oil
Flour
Kosher salt
Black pepper, fresh ground
Dry Vermouth - ½ cup
Lemon juice - 1 lemon
Butter - 2 TBL

Toss the scallops in the flour, seasoned with salt and pepper. A low heat in a large pan
Add the olive oil and sautee the garlic and shallot for about a minute while stirring
Remove the garlic and shallot pieces and save

Sautee the scallops for a couple minutes in the seasoned oil and remove to a warm place.
Turn up the heat to medium and sautee the tomatoes until soft. Add the vermouth and lemon juice. Stir and reduce. add the butter and parsley and stir to mix.

Pour this sauce over the scallops when serving with some crusty fresh bread.

BLUE SKIES - Southwestern Salad

Blue skies and California type day with low humidity. The green flags are up and the wind is down. The ocean is flat and clean. Lots of sun today.


SOUTHWESTERN SALAD

Romaine. chopped - 12 cups
Pinto beans - 1 15 oz. can. - drained
Red onion. - sliced across, thin
Haas avocado. 2 chopped
Corn, kernels - 2 cups
Cilantro - 1 bunch , stemmed & chopped
Kosher salt
Black pepper, fresh ground
Olive oil - ¼ cup
Lime juice - ¼ cup
Cumin, ground - ¼ tsp
　
Use a large bowl and toss together the romaine, beans, onion , avocado, corn, and cilantro.
Mix together the lime juice, olive oil and Cumin. Drizzle over the top of the servings. with pinches of salt and pepper to taste.
Serve with tortilla chips.

COLD N WINDS - Simple Samosas

The sky is blue and the ocean is flat, but the cold nw winds have made the air very chili.
at least the shoreline looks good for pictures.


SIMPLE SAMOSAS

Mashed potatoes, refrigerated - 2 cups
Peas, ,frozen, - 1 10 oz pack defrosted
Onion, medium - chopped
Olive oil
Kosher salt
Black pepper, fresh ground
Curry powder - 1 ½ tsp
Pie crusts, refrigerated - 1 package

Heat a large skillet to medium and add in the onion. While this is getting golden stir in the curry powder and a pinch of salt & pepper. Stir in the potatoes and peas
Open the pie crusts. In the middle put a good scoop of potato mixture and roll closed and pinch the ends
Bake these in a preheated oven at 375 for about 20 or 25 minutes

NW COOL GUSTS -Halibut & Home fries

Sunny and cool today with gusts from the NW.
The ocean is flat and clean and green flags are flying. the air might reach the water temp by the afternoon. no humidity.


HALIBUT & HOME FRIES

Halibut fillets, ½ lb each - 4
White wine, dry, - 1 cup
Olive oil - 1 oz.
Green olives, pitted - 4 oz
Garlic, thin sliced. cloves - 2
Red potatoes , ¼” rounds - 1 lb
Chili Stuff Chili Mix - 1 tsp
Kosher Salt
Black pepper, fresh ground
Rpsemary, ground - 1 tsp

Place the fillets in a shallow dish into a preheated oven at 375. Drizzle olive oil over and season with salt & pepper/and rosemary. Sprinkle the olives around. Bake until fish flakes, about 20 minutes.
Use a large pan at medium and heat the remaining olive oil. Add the potatoes and chili mix and cook while stirring for about 15 minutes.
When serving with the halibut fillets, add pinches of salt and pepper to taste to the potatoes

COOL SUN - Italian Sausage & warm Spinach salad

The day is cool in the morning and won't make it to 80 this afternoon, but there is a lot of sun and the water temp is in the mid 70's. very light nw breezes.

MIAMI HISTORY NOTES:
In 1949, Norman Woodward patented the now famous bar code after running his fingers in the South Beach Sand



WARM SPINACH SALAD & Italian sausages

Italian Sausages - about a lb.
Plum tomatoes 8 - cut crosswise
Onion, large Vidalia - sliced crosswise in ½” pieces
Olive oil - 4 TBL
Spinach leaves , stemmed 12 oz.
Balsamic Vinegar - 3 TBL
Mustard, seedy - 1 TB
Kosher salt
Black pepper - Fresh ground
　
Grill the sausages, while turning, for about 10 minutes at medium high until done

In a grill pan , at medium high, cook the onions and tomatoes for about 2 or 3 minutes per side and transfer to a large bowl. Add the stemmed spinach leaves and toss’
Slice to sausages cross wise and plate , add the spinach and vegetables

Mix the vinegar, olive oil, mustard, Salt & Pepper and drizzle over everything.

Serve with crusty bread and a cool crisp wine

CLEAR & COOL - Steak Au Poivre

The light NW breeze is keeping it cool today.
The air won't get up to the water temp of about 77 degrees. The tide is great for swimming and the ocean is flat.

NUTRITION - GOOD TO KNOW

EASTING MORE PROTEIN DOES NOT HELP BUILD MUSCLE.

The key to building more muscle is heavy weight
training. The biggest and strongest animals on the planet are vegetarians.

PEPPER STEAK ala Chien-HommeClassic Steak au Poivre recipe fromLahaina Yacht Club Lahaina, Hawaii

Steak – about 10 oz. (only ¾" thick, thicker doesn’t work)
Black peppercorns – about 20 – freshly cracked
Beef stock – 1 cup
Sour cream - 1cup
Dijon mustard – 1 TBL
Cognac – 2 shots
Lemon Juice – ¼ lemon

Press peppercorns into one side of steak. Pan fry steak to rare than remove from pan and hold in a hot oven on a plateNow add to pan drippings – beef stock, sour cream, Dijon mustard, then cognac. Whisk and reduce until semi thick. Blend in the lemon juice.Pour over steak on heated plate and serve immediately.

COOL SUN - Roast Pork Cubsn Style

The air will only get to the low 70's today about the same as the ocean (brrr.) The tide is high most of the day and the water is clean and flat.

Stay out of the north breeze and it will feel comfortable.

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 ingredients 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.

A.M. SUNSHINE - PM SHOWERS - Lamb & Eggplant

The day is cool with low humidity and a light breeze out of the south. The ocean is brisk and calm for swimmers. We may have some showers in the afternoon.


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 deep 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.