SUNSHINE, CALM - Pork sausage & apple hash

The tide and sun are both out today.
Light breeze and the water temp is only 70
at holywood beach



CURRIED PORK SAUSAGE & APPLE HASH

Pork sausage, mild - 3
Yellow onion, large - diced
Red potatoes - ½ dz - shopped ½” asymmetrical
Green apples - 3 - cut ½” asymmetrical
Curry powder - 1 1sp
Dry vermouth - 4 oz
Lemon juice - squeeze one
Kosher salt
Black pepper, fresh ground

Cut the pork sausage inot ½” rounds. In olive oil brown sausage on both sides in large pan at medium and cut into quarters. Chop the yellow onion and cook with pork until translucent.. Brown the potatoes and mix in the curry powder.. Add the apple pieces with the vermouth, lemon juice , kosher salt and black pepper, stir well and cover for a few minutes at a lower heat. uncover scrape the bottom of the pan, mix well, recover for about 5 minutes.

SUN & LIGHT BREEZES -Greek Eggplant salad

Sunshie on the beach all day.
The tide is about half full mst of the day. The ocean is calm and clean at hollywood.
Low humidity with light breezes.


GREEK EGGPLANT SALAD

Eggplant - 1
Garlic - 2 cloves - minced
Olive oil - 2 TBL
Tomato fresh - diced
Feta cheese, crumbled - I TBL
Kosher salt
Parsley, fresh - stemmed and chopped
Thyme , dry - ½ tsp
Roast eggplant with skin on on all sides until charred. Hold by stem and open and butterfly.
When the soft interior is exposed cross cut the meat into bite sized pieces. Pinch of salt to taste on this
In a large pan sauttee the garlic in olive oil. Cover the egg plant meat with diced tomatoes and a sprinkling
of thyme
:Sprinkle on the feta cheese and drizzle the olive oil over everything

sunshine & light N breeze-- Greek Style Miiniziti

Thr breeze from the north will be light, about 5 mph. The sky is clear. The ocean is a cool 70 and the tide along hollywood beach is rising for most of the day so swimming will be excellent.

GREEK STYLE MINI ZITI & SMOKED SALMON Simple & Quick

Mini ziti) - 1/2 lb.

Smoked salmon - 4 oz.can - chopped fine
kalmata olives - good handful, seeded and chopped fine

Olive oil - 2 TBL
Butter - 2 TBL
Garlic 2 cloves - minced
Lemon juice - 2 TBL
Vegetable broth - 1 ½ cups
Fennel bulb, diced
Ouzo - 1 shot
Kosher salt
Black pepper, fresh ground
　
Boil the mini ziti pasta for about 8 minutes in salted water.

Heat a large pan at medium whisk together the olive oil and butter. Sautee the garlic while stirring. Add a couple TBL of fennel and the ouzo.and the olivess. Cook the fennel until shiny. Add the ziti and the vegetable broth and lemon juice. Cover and let the pasta soak up the juices. mix in the salmon and balance of fennel. Sprinkle pinches of pepper to taste on each serving.

Cool & Overcast - Cochigliette with smoked trout

The chilly north breeze is keeping the lid on the temp today. The ocean is calm and the tide is up at midday to make swimming along hollywood beach easy. The water temp is only about 70.


CONCHIGLIETTE & SMOKED TROUT
Simple & Quick

Conchiliette (Small Shells) - 2 cups
Smoked trout - 3 oz. - chopped fine
Olive oil - 2 TBL
Butter - 2 TBL
Garlic 2 cloves - minced
Lemon juice - 2 TBL
Vegetable broth - 1 ½ cups
Fennel bulb, diced
Ouzo - 1 shot
Kosher salt
Black pepper, fresh ground
　
Boil the shell pasta for about 8 minutes in salted water.
Heat a large pan at medium whisk together the olive oil and butter. Sautee the garlic while stirring. Add a couple TBL of fennel and the ouzo. Cook the fennel until shiny. Add the shells and the vegetable broth and lemon juice. Cover and let the pasta soak up the juices. mix in the trout and balance of fennel. Sprinkle pinches of pepper to taste on each serving.

Cool drizzles - Mediterranean Barley Soup

The light breeze is from the west and the cool ocean has a mid -dayhigh tide for swimmers. The air won't get out of the 60's.


MEDITERRANEAN BARLEY VEGETABLE STEW

Onions medium 2 - diced
Shallots 2 - diced
Garlisc 2 cloves - minced
Tomatoes, 28 oz can- chopped
Vegetable broth -2 pints
Baby Spinach,fresh -
5 oz - about a ½ bag
Red peppers, roasted - 12 oz jar, sliced into ¼” strips
Green olives, ½ cup - pitted and sliced
Olive oil
Kosher salt
Black pepper, fresh ground
Rosemary, crushed, dry - 1 tsp

Sautee in s large pan at medium the onion, shallots and garlic until shiny. Stir often so it doesn’t burn. Add the tomatoes, barley, and broth, cover and cook at a low heat for about an jour until barley is soft. Stir occasionally so nothing sticks or burns.
Add the roasted peppers and olives and maybe a cup of water. After this cooks for a couple of minutes add the spinach and cook until it wilts. (very quick) Season with pinches of salt and pepper to taste.

EAST WIND, OVERCAST _ Brisket

The ocean is chilly and windy today even though the tide is good for swimming. the east wind may bring sone showers.

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.

COOL NORTH WINDS - Carrots & Parsnips

The wind is out of the north and even though the skies are clear it feel like California because the humidity is low. The ocean is calm and the depth is great for swimming along the shore of hollywood beach.

CARROTS & PARSNIPS

carrots 4, chopped
Parsnips 3 chopped
Rosemary,dry - 1 tsp
honey - 1 tsp
olive oil - 2 tbl
Kosher salt - pinch
Black pepper, fresh ground - pinch
thyme - 1 tsp
parsley, fresh ,chopped - 2 tsp
cinnamon 1/2 tsp

Blend the ingedients and bake at 350 for about 1/2 hour to 3/4

SW BREEZE CLOUDS _ Lynn's South Beach Chili

Even though the breeze4 is on shore from the southwest. It is cooler today and the ocean is only
in the low 70's but is flat and the tide is up most of the day.


Lynn’s South Beach Chili
1 ½ lbs – ground beef
1 lb – mild turkey Italian sausage – skins removed
6 oz – beef broth
2 - green bell peppers – cored and diced
1 – 10oz. package of frozen corn – defrosted
3 – garlic cloves – diced
.3 – 15 oz. cans – Red kidney beans
2 – 29 oz. cans – Diced tomatoes
Chili Stuff Chili Mix – 2 big TBL http://www.chilistuff.com/
Olive oil

Can be made without adding tomatoes.

Chili Stuff Chili Mix is made without the use of MSG, Salt, or any fillers like Masa or Flour

Heat a large deep pan to medium,Brown the chopped brisket & sausage in olive oil.Season as if it is the only thing you making.Lower heat add the diced garlic,after a minute, add the beef broth, cover and cook forabout an hour or so at slow heat.so the brisket begins to fall apart.Stir occasionally. When the meat is very tender,add some Marsala wine to deglaze the panAfter the meat has been cooking for at least ½ hourNow use a large black iron or stainless steel pot with a lid that will hold a gallon plus
and heat to low medium..Pour some olive oil in the pot and add the tomatoesand beans.
When they are cooked and tender, pour in the meat and juices.Add bell peppers and fresh frozen cornAdd the Chili Stuff Chili Mix.
Stir well.
This can always be cooled and reheated.

WARM GRAY DRIZZLE -Mediterranean Turkey Soup

Light SW breeze
brings an overcast
drizzle to the beach
The ocean is flat and great for swimming




MEDITERRANEAN TURKEY SOUP
Turkey thighs – 2 - Sautéed or roasted and chopped into small pieces
Onion - 2 medium , chopped ( about a cup
Celery – 3 stalks – chopped
Garlic – 3 cloves – minced
Orange Bell Pepper – chopped
Fennel bulb – chopped (about ½ plus some of the leaves)
Chicken broth – 6 cups
Tomatoes – 28 oz can – drained and diced
Great Northern or Cannellini beans – 15 oz can – drained
Basil, dry, 1 TBL
Red pepper – dry & crushed – ½ tsp
Olive oil
Kosher salt
Freshly cracked black pepper
Parmigiano Cheese – freshly grated.
　
Sauté turkey thighs in a little olive oil with salt & pepper. When they are fully c ooked let them cool and cut the meat into bite sized pieces and set aside. Save Drippings
Heat a large deep pan, about a 1 gallon size, to medium. Add the bell pepper, onion, celery, fennel & Garlic. Keep everything moving around while you sauté in olive oil until everything gets shiny or translucent. Add the drippings from the Turkey pan and the crushed red pepper
Now add the tomatoes, basil, & chicken broth. Stir and cover the pan and simmer for about ten minutes or so.
Now add the turkey, white beans and cook at low heat for several minutes, covered. Stir occasionally. Let soup rest for awhile without heat.
Serve in bowls with grated parmigiano cheese on top and crusty fresh bread on the side.

sunny skies cool water - Avocado Soup

The sky is clear and blue today and the very lighr breeze is from the south east. The ocean remains cool at about 72 and the tide is shallow most of the day - no rip currents to worry about



AVOCADO SOUP

Avocados – 2
Chicken stock – 2 ½ cups
Black olives – diced – 1 TBL
Tarragon, ground – 1 TBL
Heavy cream – ½ cup
Lime juice – 2 to 3 TBL
Chives, handful, - chopped small

Spoon the meat from 2 ripe avos into a blender and add the chicken stock.
Pulse until it is smooth. Add the tarragon and lime juice and blend at low speed.
Do this again with the addition of heavy cream. Stir in the black olive and chill.
Pour the chilled soup into bowls and sprinkle the chives across the top.

LIGHT WEST BREEZE OVERCAST -Chicken & Okra Soup

Light warm breezes from the west have left us with overcast skies but the air should be a comfortable 80 today and the ocean is calm.


Roast Chicken, Lima Bean & Okra Soup

Roast a whole chicken, seasoned the way you like it. After you enjoy it, save whatever is left from your first dinner for the soup

Soup ingredients
Onion – 1 medium – diced
Carrot – 1 diced
Fennel – ½ bulb – diced
Celery – 3 stalks – diced
Baby Lima beans – 5 oz.
Okra – ½ lb. – ½ inch chop
Tomatoes – diced – 14 oz. can
Garlic – 3 cloves – diced
Parsley – 1 handful – chopped
Orange Bell Pepper – small – diced
Chili Stuff Chili Mix – 1 tsp.
Chicken broth – 6 cups
Olive oil

Chop the boned chicken pieces, both light and dark, to get about 1 ½ cups and set aside.
Use a deep pot , about a gallon, at medium heat and add a couple of glugs of olive oil ( about 3 TBL)
Add onion, carrot, fennel and celery and cook until shiny.
Now add tomatoes, garlic and bell pepper, stir occasionally so nothing sticks.

Add a cup of Chicken broth and the baby lima beans and okra. After a couple of minutes add the parsley and oregano, then the rest of the chicken broth.
Add the chopped chicken and Chili Stuff Chili Mix.
Simmer for a ½ hour

MIXED WEATHER - Good Vegetable soup

The ocean is low and shaloow about midday.
Winds are light aaaaaand warmer from Cuba.
The day will have a chance of showers in the
afternoon.

Impossible but true


Impossible to kick your elbow.

Impossible to run in flip-flops

Impossible to be fixed ideologically and be an interesting person.

Impossible to believe completely and literally in the Bible or Koran and at the same time be entirely sane.


GOOD VEGETABLE SOUP
　
¼ cup split peas, dry
¼ cup Lentils, dry
¼ cup Barley, dry.
2 carrots - chopped
1 onion medium - chopped
½ pound mushrooms, fresh sliced
2 stalks celery – chopped
kosher salt 1 tsp
black pepper – fresh ground – 1 tsp
chili stuff chili mix – 1 tsp
red pepper flakes – 1 tsp
2 cups water
1 16 oz. can of chicken stock.
　
　
Start with 2 cups of water - add the beans & Peas
Then add he carrots onion and celery
Add the chicken stock
Salt, pepper and seasoning
Add mushrooms
Stir every once in awhile as you cook and then let it cool down.

Eastern gusts - Gazpacho

The temp is climbing again but the tide is low and chilly at hollywood beach. The overcast sky looks like it might get wet today. WINDS CONTINUE FROM THE EAST

Gazpacho - fresh

Bell Pepper - ½ chopped
Onion – chopped
Tomatoes 6 - ¼‘d and cored
Cucumber - peeled chopped - goes in last
Olive Oil - 2oz.
White wine vinegar – 1 oz
Tomato Juice - 2 cups
Celery - 3 stocks chopped – goes in last
Chili Stuff chili mix – 2 tsp
San Marzzano Italian tomatoes – 1 can
2 hard boiled eggs grated for garnish
　
Pepper – onion – cucumber – tomatoes into a blender. Add the olive oil and wine vinegar. Add the chili Stuff chili mix in blender, with two cups of tomatoes juice. As an alternative you can replace the tomatoes and tomato juice with an equal amount of canned peeled tomatoes. Use every thing in the can.
After you blend everything let the gazpacho sit overnight in the refrigerator. Serve chilled and sprinkle the grated boiled eggs on the top.

EASTERN BREEZE - Barley & Lentil soup

Light eastern onshore breezes today. The air won't get above the mid 70's. The water is shallow and brisk for most of the day along hollywood beach

.

Barley– Lentil soup

Onion , medium - diced

Garlic 4 cloves – diced

Olive Oil –

Barley – ¼ lb.

Lentils – ¼ lb.

Carrot one – diced

Chicken stock 3 cups

Green onions, 1 bunch, greens diced.

Parsley , dry 2 TBL

Mint leaves, dry 2 TBL

Mumbo Gumbo Mix -1TBL

Kosher salt – 1 TBL

Water – 1 cup.

A couple glugs of olive oil in the pot. add the diced onion and garlic and cook at medium heat until translucent. Make sure not to burn the garlic. add the carrot and the barley and lentils. Stir while cooking. Add more olive oil if you need cook for about 30 minutes. Add the chicken. Add the water and diced green onions. Cook for another ten minutes.

LIGHT NE BREEZE - Clam Chowder Boston Style

The breeze from the NE is keeping it cool, in the mid 70's, at the beach. The ocean is calm and the tide will be rising most of the day and be good for swimming along hollywood beach by the early afternoon. No rip current warnings .



CLAM CHOWDER – NEW ENGLAND STYLE
　
Chopped clams – 2 6oz. cans, include juice.
Onion – 1 medium – diced
Red potato – 1 medium – diced.
Celery – 3 stalks - chopped small
Bacon - 4 strips - chopped small, semi cook
Olive oil
Butter - 1 ½ TBL
Cream – 8 0z.
Milk – 8 oz.
Paprika, ground – 1 tsp
Parsley – dry flakes – 2 tsp
Sage – ground – 1 tsp
Kosher salt
Black pepper – fresh ground.

Use a deep pan at medium heat and put in a couple of glugs of olive oil.
Add the onion & potato. And stir. As this starts to cook, add the semi-cooked bacon, and stir. Now add the celery and clams with juice. Turn down the heat. Add the butter, cream and milk, stir and add seasonings.
Now cover and slow cook for at least a ½ hour. Stir occasionally.

LIGHT N WIND - Creamy Southwestern Soup

The light wind from the north will make the air about the same as the water temp today, in the
lower 70's. The tide is up for easy swimming and the ocean is flat.



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.

CHILLY WIND & CLEAR - Onion Soup

The tide is excellent for a quick swim today the air from the north is gusting and chilly. The ocean is flat. The sky is blue and it looks great for pictures. the water temp is only in the low 70's.


Onion Soup with Cheese
From Acajou Restaurant – Papeete, Tahiti
Serves 4

Chicken broth 2 14 oz cans
Onion – medium 2 thin slices
Garlic – 2 cloves – crushed
Butter 2 TBL
Flour 2 TBL
Toast – 12 small pieces
Gruyere cheese – 2 oz. grated
Salt
Fresh black pepper

Bring the broth to a boil with an equal amount of water and salt & pepper and garlic
Reduce heat.
Sautee onion slices in butter until golden brown. Add flour and stir until mixture begins to thicken. Blend in broth. Simmer for about ½ hour.
Pour soup into four bowls. Place 3 pieces of toast on top of each and sprinkle with the gruyere cheese. Place in a hot oven (450 degrees) until cheese browns.
Serve while hot.

MIXED SKY - Salmon Steak & Asparagus

SE breezes and cool water at the beach today
THE TIDE IS UP AT AROUND MIDDAY SO SWIMMING ALONG HOLLYWOOD BEACH
IS EXCELLENT. lots of sunshine in between the clouds.


　
Salmon – asparagus – mushrooms – red potatoes

Salmon steaks – 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 steaks . Cover liberally with Chili Stuff Bonanza fish mix. Let sit for 20 minutes while potatoes cook. and place in a olive oiled pan at medium heat, 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.

SUNNY SKIES NE WIND - Roast pork Cuban style

NE winds keep the air at only the mid seventies

and that is warmer than the brisk ocean. No worry sbout rip-currents and the tide is up at midday,

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.

SUNSHINE AND WEST BREEZE - Pork Burgers

The ocean is cool at asbout 70 today but the sun is warm and in the mid 70's with a light westesern breeze. The tide is up for most of the day for a quick refreshing swim along hollywood beach. The ocean is calm, with no rip-current warnings,'

PORK BURGERS with Chili Mix

Ground Pork – 1 ½ lb.
Onion, minced – 2/3 cup
Garlic, 1 clove – minced
Chili Stuff Chili Mix – 1 TBL
Olive oil – 2 TBL
Red wine vinegar – 1 TBL
Kosher salt
Black pepper, fresh ground
Parsley, dry – 1 TBL
　
Place ground pork into a large mixing bowl.
Use your fingers to not over mix
Add all the ingredients with a pinch each of salt & pepper.
Mix thoroughly too make 4 patties.

SUNSHINE AT BEACH - Beef Stew

Light NE winds keep the water temp at only 72 but the sky is clear and the air is warm. The water is calm and the tide is up for swimming along hollywood beach most of the day. no rip-current warnings.

BEEF STEW
　
Boneless stewing beef – 2 lb – cut into bite size pieces
Spanish onion, large – diced
Carrots, 2 – cut into 1’ PIECES
Celery, 2 stalks – cut into ½ " pieces
Red potatoes, ½ lb – cut into ¾" pieces
Garlic, 3 cloves – chopped
Beef stock - 1 cup
Tomato paste – 1 TBL
Flour ¼ cup
Olive oil
Red wine – 1 cup
Chili Stuff Chili Mix – 2 tsp
Kosher salt
Black pepper, fresh ground

Use a large bowl with flour, salt & pepper. Roll the meat pieces around to coat them entirely. Then brown the meat in quantities you can easily handle.
Place the browned meat and pan scrapings into a deep pot. Use some red wine to deglaze the pan the meat was browned in and toss all that in the pot.
Add the potatoes, onion, garlic, carrots, celery, beef stock, tomato paste, wine and Chili Mix to the pot. Stir to blend.
Bring up to a boil and immediately lower the heat and cook at a slow heat for 1 ½ hours or until the meat starts to fall apart.

WARM AIR - COOL WATER - Braised Lamb

A very light breeze from the south will raise the air to the high 70's by the afternoon. The ocean is calm and cool at only about 72. The tide is low most of the day at hollywood beach and the sky is blue. No rip-currents.


BRAISED LAMB W/ OLIVE & CELERY ROOT PUREE

Leg of Lamb , bone in - 4 ½ LB/
Olive oil
Kosher salt
Black pepper, fresh ground
Chicken stock - 1 pint
Dry vermouth - 1 bottle
Onion cut in half, thin cross slices -
Carrot,, large - 3 - cut into ½” rounds
Parsnip - 1 - cut into ½“ rounds
Green Olives, pitted ½ cup = chopped
Garlic - 2 cloves - minced
Rosemary
Sage
Bay leaf
　
Rub the leg of lamb with oil and then salt & pepper to give it a good covering.
Preheat an oven to 450 and braise the lamb .
Add the vermouth and chicken stock together and reduce to about half
Cook the onions until shiny add the carrots and parsnip and olives, stir and add a pinch of salt & pepper with ½ tsp each of Rosemary and sage and the crushed bay leaf.
Add just enough stock to cover the vegetables, C00k until soft.
　
Pour the vegetables into a pot and lay the leg, fat side up, on top. Cook for about ½ hour at high heat then cover and simmer for 1 ½ hours, covered, at 325. Turn over leg and cook at low heat for at least a couple more hours
　
Celery Root Puree
Celery bulbs - 4 - peeled and diced
Garlic cloves ,4 - diced
Bay leaves, crushed - 2
Kosher salt - 2 TBL
Butter - 1 stick or 8 TBL
Mix together and cook with 12 cups of water until tender
Blend everything together in a food processor and keep warm

Serve lamb on a plate of puree with the vegetables along side and pan juices drizzled over the top

WARM CLOUDS - Poisson Crue

lots of high clouds today and a light north breeze.

The tide is low along hollywood beach and tje

water is only a cool 71. no storms coming this way.

Poisson Crue
A Tahitian favorite
　
Firm fish ½ lb or ¾ lb or fresh shrimp 41/60 count, peeled
Fresh Coconut milk – ½ to ¾ cup
Limes – 6 or 7
Carrot – grated
Onion - diced
Green pepper or celery (two stalks) - diced
Chili Stuff Chili Mix
Cut the fish into ¾ " pieces and place in a shallow bowl
Add the lime juice from 6 or 7 limes, enough to sink the fish.
Let the limes cook the fish for 15 to 20 minutes
Add the carrot, onion, green pepper or celery
Add the coconut milk and a TBL of Chili Mix
Stir and let it continue to cook with the lime juice for 15 minutes
This last can be done in the refrigerator because you want to serve it chilled.

OVERCAST BEACH - 'Code 3" Chili

It is warm but overcast along the shore line.

The tide is low most of the day and the light breeze flows from the north. iIt is still warm

so the only worry is too much ultrs violet exposure.

Donovan’s Code "3" Chili -
Submitted by
Engine 7 , Unit 1 - Cincinnati Fire Department, Ohio

for 10 Hungry Firefighters

Ground Chuck or Turkey 7 lbs.
Onions, chopped – ½ cup
Green Bell Pepper - ½ cup
Fresh Garlic, diced - 3 TBL
Chili Powder – 5 oz.
Garlic salt – 1 TBL
Tomato Sauce – 29 oz can
Kidney beans – 21 oz can
Catsup – 1 cup
Jalapenos, seeded & chopped
Red pepper, crushed - 2 TBL
Allspice, ground - 2 TBL
Cumin, ground – 3 TBL
White pepper - 1 TBL
Water - 5/6 cups, added accordingly to your desired consistency
Bay leaves, whole – 3

Brown meat for 15 mins. Add Onions, Green Pepper & fresh garlic.
Cook for another 20 mins. or until vegetables are transparent.
Remove and strain the grease in a colander.
Put meat back in pan. Add remaining ingredients & let simmer
for 1 ½ - 2 hrs. or until chili has reduced to a thicker consistency.
Add additional water if necessary.
Remove the bay leaves and start salivating and start bloating.

SE CLOUDS COOL OCEAN -Creole Gumbo

Thee tide is low most of the day at hollywood beach and the water temp is only about 71 but the air is in the high 70's. Ther is a chance of rip-currentss but the shallow water will keep you safe. There is a broken sky today with lots of clouds.

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.

GUSTY SE WINDS - Broiled sardines w/ lemon

Gusty SE winds have brought out the warning flags for rip-currents. Lots of sun if you don.t mind the breeze. The ocean is brisk and the tide is good along hollywood beach for swinning, keep an eye on the lifeguard towers to be safe.

BROILED SARDINES w/ LEMON & THYME
　
Sardines, large - heads on
Ksher salt - pinches
Black pepper, fresh ground - pinches
Olive oil
Lemon - thin sliced & wedges
Thyme, crushed leaves/ 2 TBL

Get the broiler hot and move the oven rack to within a few inches. Heat a large pan for about 5 minutes’. sprinkle the insides of each fish with thyme sassed insert a rolled-up lemon slice. When the pan is hot coat the cooking surface with olive oil and lay on the sardines pinches on the salt and pepper to taste. Broil for about 5 minutes.
To serve , carefully remove the sardines with a spatula. Drizzle the fish with the pan juices and add a lemon wedge.