EASTERN GUISTS, JELLY FISH - Linguini & shrimp

The eastern gusts have brought back the jelly fish along with clear skies and the air should be over 80 degrees. The ocean is still chilly at only the low 70's. Other than the marine life the ocean is clean.

LINGUINI – SHRIMP – LIGHT TOMATO CREAM SAUCE
A quick dinner for 4, less than 15 minutes.

Tiger shrimp, 41/50 count ½ lb – peeled
Linguini –3/4 lb
Spanish Onion, medium – ½ , diced
Tomatoes, diced – 14 oz can – drained
Fresh frozen peas – 1 cup, thawed
Olive Oil
Basil, dry - 1 TBL
Clam juice – 6 oz
Chili Stuff Chili Mix
Sour Cream – 2 big globs
Parmesan cheese – fresh grated
Kosher salt

Put linguini into a large pot of salted, boiling water. Cook for about 7 minutes
Drain except for just a bit of water and return to pot. It will cook further when added to the shrimp.

While the linguini is cooking heat a large pan to medium and add olive oil.
Sauté the onion until shiny.
Add the tomatoes, basil and Chili Stuff Chili Mix.
After a couple of minutes, add the shrimp and clam juice. As soon as the shrimp turn pink add the peas. After about a minute blend in the sour cream.
Now add the pasta and mix everything together.
Serve with a green salad and fresh crusty bread.

EASTERN BREEZE - Linguini & Feta Cheese

The eastern breezes continue to bring warm air.

The sky is clear and the ocean is calm, The temp won't much more than 80 at the beach and the high humidity will make it feel warmer. The ocean is still only around 70.

Linguini with Feta Cheese
With a light onion sauce that cooks quickly.

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

NE BREEZE SUNSHINE -Linguini & Broccoli rabe

Clear water and calm seas with lots of sunshine
the light eastern breeze is flowing. the tide is low at midday and rising yo high at about 4 pm.



LINGUINI & BROCCOLI RABE

Broccoli rabe - 1 bunch fresh
Linguini - ¾ lb
Garlic - 6 fresh cloves
Kosher salt
Red pepper flakes
Olive oil
　
Use a large deep pot. Boil the broccoli rabe until bright green and tender ( about 10 minutes)
Plunge into cold water to stop cooking, Save the water to cook the linguini for about 9 minutes until al dente.
Sautee the chopped garlic in olive oile while stirring until golden. Add in the linguni and broccoli rabe and mix together. With the pepper flakes
Serve with fresh crusty bread. And a crisp cool wine.

EAST WINDS JELLY FISH- - Stuffed eggplant

steady and light east winds bring sunshine and jellyfish. The water temp is about 72 and the air is ten degrees warmer. The ocean is clam.


STUFFED EGGPLANT

Eggplant (1 lb. or so) – sliced in 2 lengthwise
Tomato , 1 medium – cut into wedges
Butter, 6 TBL – melted
Garlic – 2 clove – minced
Black olives, sliced, pitted – 1 4 oz can.
Tomato sauce – 1 8 oz. can
Monterey Jack cheese – 4 oz. sliced
Parmigiano cheese ¼ cup – grated
Kosher salt – 2 pinches
Chili Stuff Chili Mix – 2 tsp.
Olive oil – 2 TBL.

Remove pulp from eggplant pieces. Chop up and mix with onion & garlic,
Cook & stir in large pan at medium with olive oil. As this is done add the olives, tomato sauce, and chili mix. And cook for about 10 minutes.
Spoon this into the eggplant halves. And top with alternating tomatoes and cheese pieces. Sprinkle the top with the parmigiano.
Place on a baking sheet and bake at 400 degrees for about 20 minutes

SUN & CLOUDS - Potato pancakes

The tide and humidity are bith up today. The ocean is calm and cool. Lots of sun and cloudes and the light breeze is from the North east.


Dollar size Chili Potato Pancakes
From Flynn’s Kitchen in Sharon, CT

Panini Bavarian Potato Pancake Mix – 1 - 6 ½ oz box (use the real thing)
1 egg
milk – 1 cup
½ onion, medium – grated
one carrot – grated
Horseradish Sauce - 1 ½ TBL
Chili Stuff Chili Powder – 2 tsp
.
Use a medium size mixing bowl.
First pour out the potato pancake mix into another bowl and remix it to get the seasoning evenly spread around.
Now pour half the package into your mixing bowl and the rest back into the Panini box and close it up.
Add one egg and most of the cup of milk. Now easily whisk it into a smooth batter.
Add the grated onion and carrot. Mix everything together but don’t beat it.
When it looks good, add the horseradish sauce and chili powder mix and blend everything together.
Put a cover on the bowl and let it sit in the refer for awhile (at least a couple of hours) or overnight.
When you take it out it should be stiff, so add the rest of the milk or even a little extra and easily blend in so the batter gets pretty thin.
When you have oiled the grill and it is hot, use a tablespoon and spoon out dollar size thin glops of batter.
These cook quickly, so after each batch of 6 to 8 are done place them on a plate and keep them in a warm oven until you have the total amount you want to serve

This recipe will make 18 to 20 potato pancakes.

NW breeze , sunshine - Eggs over asparagus

Northwest breeze and high humidity will make the 80 degree day feel warmer. The ocean is calm and rhe water is only about 70. The tide is fine for swimming along hollywood beach.


Eggs over Asparagus – (for two)

Rich, light and takes less than 15 minutes

Fresh Spring Asparagus – 2/3 lb
Eggs – 4
Toast – 2 slices
Parmesan cheese – fresh grated – 1/3 cup
Butter
Olive oil
Kosher salt
Black pepper – fresh ground
Chili Stuff Chili Mix – 1 tsp

First, slice or break off the bottom inch or so of the asparagus spears.
You should have about twenty
Steam them for about 5 minutes or until they are tender but still bright green.
Place a piece of unbuttered toast on each plate
Arrange half the asparagus on top of each slice of toast.
Dot asparagus with butter and sprinkle with a covering of grated cheese
In a large pan, heated to medium, add olive oil and about 2 TBL of butter
Then carefully place 2 eggs over top of each serving of asparagus.
Season with salt & pepper.
Add another layer of cheese and about a ½ tsp of Chili Stuff Chilly Mix
Place plate in oven at 350 for about 5 minutes or until cheese melts

CAREFUL The plates will be hot to the touch when you serve them.

EAST WIND SUNSHINE - Etoufee - Shrimp

The east wind is sunny today and the ocean is cool and calm . The tide is good for swimming along hollywood beach. air won't get out of the 70's and the humidity is low.

Etoufee – shrimp: for 4

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

Rice – in a 2 quart pot –rinse three times then add water to one knuckle deep
over rice. This method works regardless of the volume of rice. Burner on low temp. – cover pot and cook for about twenty minutes.

Make roux with 2 TBL of butter and heated at low heat. Add 2 TBL of flour.
Whisk constantly for 10 to 15 minutes. After sauce thickens, gradually add one cup of room-temperature or warm milk. Keep stirring all the time. If you burn the roux you have to start over. As the milk thickens, the longer you cook the richer the color will get all the way to deep caramel. This can be prepared in advance and kept in the refrigerator, then warmed up before you add it to the vegetables.

Use a large deep skillet at medium heat. Sauté vegetables in olive oil
until onions start to turn color. Keep everything moving so the garlic doesn’t burn.
When the shrimps are peeled, some prefer to chop them in two.
Add the shrimp and 1 TBL of Chili Stuff Mumbo Gumbo mix. As soon as the shrimp start to turn pink add the clam juice and your roux. Stir everything all together and add in the chopped parsley.
Serve over a scoop of rice in a bowl.

North east breeze brings jellyfish - Creole gumbo

Yellow and Purple flags warn of jellyfish brough in by the NE breezes. The ocean is flat and the water is cool at 70 degrees. The tide is good for swimming at midday and the sun is warm,

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 & kepp stirring at a very low temp. This takes awhile but is worth the effort.

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.

EAST BREEZE WARMS ALL - Shrimp Sautee

Light breezes from the East warm the beach today. The ocean is calm and the water will be getting shallower as the afternoon approaches

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

EASTERN BREEZES SUNSHINE - dessert, key lime pie

The beach is full of sunshine today and swimming along hollywood beach in the cool ocean should be excellent. The breeze is out of the east and light.

KEY LIME PIE
A very simple recipe

Fresh eggs, (medium) 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 availab

le

EASTERN BREEZE -- Lamb Kebobs

Very light eastern breezes will make the beach
very sunny today. The water will be reseding most of the day and is still very cool at only 70.
The air will be about the same most of the time.


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 http://www.chilistuff.net/
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

DRY CLEAR COOLSwordfish Mazatlan

The air is dry and clear and the breeze is now coming from the SE. The ocean is flat and calm
and the tide at hiollywood beach is shallow most of the day. lots of sunshine.



　
　
Grilled Swordfish with Salsa Crudo and green bean

Swordfish Steaks two 8 oz. ¾ to 1" thick
Green beans – a good handful – steamed tender
Romaine - handfu
lArugula - handful
Watercress - handful
Radicchio – handful
Lemon juice
Black pepper
Salsa Crudo de Mazatlań

Rub steaks with olive oil, fresh groundblack pepper and a little salt. Grill for a couple of minutes on each side. Set aside away from heat.Remove the steamed beans for heat and mix with olive oil and lemon juice.Add beans to salad mix. Break sword fish into 2 or 3 inch pieces and add to the mix. Spoon on the spicy salsa and serve.

-------------------------------------------------recipe for

SALSA MAZATLAN’- CRUDO
jalapeno peppers 2 – diced
smallmedium onion 1 – diced
medium tomatoes 2 - diced
limes – 5
Chili Stuff chili mix – 1 tsp. Here is a link: www.chilistuff.net

Mix the diced vegetables together. You should have an even amount of each soIt looks a definite red, white & green. Squeeze in the juice of five limes. The limes will cook everything. Sprinkle on a tsp of chili mix and stir the bowl.You can eat this right away but it is better if it sits in the refrigerator for a few hours or over night. Serve it with anything, on scramble eggs with refried beans or in a burrito.
The lime gives an amazingly fresh zip to the salsa and it will make hot or cold food taste cool and refreshing even on a 100 degree day.Put it on a baked potato then spoon some sour cream on top of it, or spoon some salsa onto the top of a bowl of chili.

NORTH GUSTS CLEAR SKIES - Spinach & Chicken salad

Cool winds from the north are keeping the temp below 70 today. The sky is clear and lots of sun still covers the beach.

FRESH SPINACH & CHICKEN SALAD
　
Roast Chicken – torn, chopped or shredded into ½ inch pieces - 1 cup
Young Spinach leaves – torn into 1" pieces – 2 cups
Celery – 3 stalks – small irregular chop
Bosc Pear – 1 (with skin) – irregular ½ " chop
Chili Stuff Chili Mix – 1 tsp
White pepper – 1 tsp
Asiago cheese – freshly grated – ¼ cup
Chop the celery and dump it into a bowl.
Add the spinach and pear pieces and toss.
Add the chili mix and pepper and grated cheese.
Blend in the dressing and let it all rest in the refer.
　
DRESSING:
Mayonnaise – 2 TBL
Olive oil – 2 TBL
Lemon juice – 1 TBL
Worchester sauce – 1 tsp
Whisk together

NE WIND - SHOWERS - BBQ Baby back ribs

Not a good beach day. The wind is from the NW

and cool. The showers will be rolling across all day. The ocean is cool, even chlly at only 70.

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

NE overcast - Good vegetable soup

The north east breezes have brought overcast skies and a chill in the air. the air won't get out of the 60's today and even though the ocean is fine for swimmers it is chilly/


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.

North breeze clouds - Eggplant olives Rigatoni

THE WINDS HAVE SWUNG AROUND TO COMW FROM THE NORTH. This will keep the temp down in the high 70's. The water is fine for swimming along hollywood beach. calm and clear.


EGGPLANT – TOMATO – BLACK OLIVES with RIGATONI
A great vegetable pasta dinner
Very easy, about 20 minutes – just prep ahead of time

Eggplant – 1 medium – ½" dice – 2 cups
Onion – 1 large – chopped
2 carrots – chopped
Black olives – ½ cup , chopped
Tomatoes – 14 oz. can – diced
Rigatoni – 1 lb. #24
Coriander – ground 1 tsp.
Red chili flakes – 1 tsp
Basil – dry 1 TBL
Parmigiano cheese - freshly grated – ½ cup
Sharp Cheddar – freshly grated – ½ cup
Chili Stuff Chili Mix – 1 tsp
Kosher salt
Black pepper – freshly ground
　
Use a large deep pan , heated to medium. Sautee onion & Carrots in olive oil until onion gets translucent and the carrots begin to soften. Add a few pinches on salt and some black pepper.
Add in the eggplant and a few more glugs of olive oil. Eggplant really likes the oil. Stir around until the eggplant gets golden
Add the coriander, red pepper flakes, chili mix, salt & black pepper.
Mix and cover.
Cook rigatoni in a large pot of boiling water for about 10 minutes. Make sure the pot has enough water that the temp will not drop when you add the pasta.
Add the tomatoes and olive to the eggplant.
Add the basil and stir. If you use fresh basil use a big handful. Chop this and add it just a minute before serving.
Drain the rigatoni and spoon about a dozen into a bowl.
Then cover it with a good helping of eggplant.
Top with a generous covering of the cheese mixture.
Serve with fresh crusty bread and a good red wine.

SW COOL BREEZDomingo's Vegetarian Chili

The man a war jelly fish have been blown away to the ocean by the SW breezes. The ocean is calm and clean and great for swimming along hollywood beach. clear skies.


DOMINGO’S VEGETARIAN BLACK BEAN CHILI

Black beans - one can 15 oz.
Diced tomatoes - one can 15oz.
Dry textured soy protein – one cup
Vegetable bouilon - 15 oz can
Sweet corn – whole kernel – 11 oz can
Olive oil
Chili Stuff Chili Mix – 1 TBL (big)

Rehydrate the vegetable protein with 1 cup of bouillon.
Cook the beans and tomatoes together in 2 TBL of olive oil. Add the sweet corn.
When the soy protein is ready add it to the pot.
Now add a rounded table spoon of Chili Stuff Mix and stir everything. Add the balance of your bouillon. Stir again, cover and cook at low temp for about ten minutes. That’s it.
　
This is a quick and tasty recipe, but all recipes can be improved by using organic ingredients.
　
Flavanoid antioxidants: a 3.5 ounce serving of black beans has about ten times more antioxidants than the same amount of oranges.

JELLY FISH CONTINUE -White Turkey Chili

The light SE breeze continues and man a war jelly fish still ride the swell to shore . The water is warmer and the air is about 80. sun and clouds most of the day. If you get stung just go to a life guard tower for a vinegar wash.

WHITE TURKEY CHILI

Turkey – 1 lb. – shredded
Cannellini or white kidney beans – 15 oz. can – drained
Tomatoes, diced – 15oz can – drained
Chicken broth – 15 oz.
Couscous, dry – ¼ cup
Cilantro – big handful – chopped
Chili Stuff Chili Mix – 1 TBL
Sour cream
Olive oil.
Kosher salt
Fresh Ground black pepper
　
Brown the turkey in a pot with olive oil.
Season with kosher salt and black pepper as if you were making it alone.
Add the chicken broth. You want to slow-cook the turkey until it breaks apart.
Add the cannelloni beans and the Chili Stuff Chili Mix.
Add the tomatoes. This will give the chili a light pink color.
Add the ¼ cup of couscous and the cilantro
This only takes about 5 minutes to cook.
If you want it really white forget the tomatoes and add a tsp of cumin, and one of sage, or just wait for the tomatoes to cook and mix in a big clump of sour cream into each bowl, just before you serve it.

SE BREEZE, MAN A WAR - All Beef Chili

The sunn is out and the jelly fish are in. When they wash on the shore they look like harmless blue baloons but don't touch! The ocean is calm and the water temp is cool. Check with the life guard tower before going in the water.

All Beef Chili
　
Chuck roast – 1 ½ lb - chopped small
Beef bouillon – 12 oz.
Tomatoes, 15 oz. can – chopped
Tomato paste – 2 oz can
Chili Stuff Chili Mix – 2 TBL http://www.chilistuff.net/

Heat & brown meat in a pot with olive oil. Season with Kosher salt & black pepper, fresh ground

meat .
Add 2 TBL of Chili Mix. Add the beef bouillon, reduce heat to low.
Cook at least 1 hour , until the meat becomes very tender.
Add the tomatoes and tomato paste. Stir and cook for another ½ hour

WARM SUNSHINE - Vegetable Medley

Light SE winds will blow on Hollywood beach today . the ocean is cool but the humidity is in the 80's so the air will feel warmer. eateries along the broadwalk are all ready to serve you.

Vegetable Medley
This is simple, quick and healthy, and very tasty.
　
Olive oil
Green soy beans – ½ cup
Celery 2 or 3 stalks – chopped
Broccoli florets – bite sized pieces
Mushrooms, sliced ( your choice) – a handful
Zucchini, sliced irregularly – ½ cup
Onion, medium – ½ cup
Serrano peppers, 2 – seeded and diced small
Italian tomato 1 – chopped irregular
Vegetable broth – ½ cup
Chili Stuff Chili Mix – 1 tsp
Clam juice
Dry vermouth
　
　
Prepare all the ingredients before you start cooking
Heat a large pan to medium low. Add a couple glugs of Olive oil and toss in the soy beans. Now on top of the beans add the onion, broccoli, celery, mushrooms & zucchini
Stir everything around, add a little vermouth and clam juice then cover. After a couple of minutes lift the lid and stir again. When it looks like all the vegetables are getting shiny but still crisp and the mushrooms are getting droopy toss in the Serrano peppers, chili mix and tomatoes. Now just stir so things don’t get stuck until the tomatoes start to break down, about 2 or 3 minutes
Serve right away for two . serve it alone or with steamed rice or crusty French bread

SUN & CLOUD- Key Lime pie

light breeze from the SE today. The tide is up for the midday beach goers and the ocean is cool at only 70 degrees. the air won't reach 80 but the sun will feel warmer in the 72 humidity.


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

Sunny skies cool water - Salmon & Asparagus

The light breezes will not effect hollywood beach goers. The air will be in the mid 70's and about 5 degrees above the ocean. The tide will be coming in most of the day and the water is calm. no humidity to count.



　
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.

sunshine & calm surf - Gumbo

Hollywood Beach is about the same as yesterday with a low tide and a very calm ocean,

the water temp is hardly 70 and the air is about 80. The sky is clear.

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

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

While the roux is cooking and getting to rich caramel color, keep stirring it.
Now put some olive oil in big skillet at medium heat and brown the chicken pieces on all sides. Set them off to the side and pour off some of the chicken drippings into a heated pot.
Add the onion and bell peppers, celery and sausage and stir and cook for a couple of minutes, until the sausage browns all over. Add the chicken and a cup of chicken broth, cover and cook for about ten minutes, but lift the lid and stir the bottom of the pot every couple minutes so nothing sticks.
Now mix in the jalapeno peppers and a little more chicken Stock.
Lower the heat, then add the roux and Mumbo Gumbo Mix, keep stirring a couple of minutes. Add in all the okra and the rest of the chicken stock. Blend everything together and cook for about 15 minutes at low heat.