warm sunshine - Escarole , white bean, sauasage salad

Lots of sunshine today and the temp may get to the mid 80's at hollywood beach. the ocwan is calm

Escarole, White Bean & Italian Sausage

Escarole, 1 head – chopped Cannellini beans (Great Northern) – two 15 oz. Italian sausage, Sweet – ¾ lb Garlic, 3 or 4 cloves – diced Dry Vermouth – ½ cup Kosher salt Black pepper, fresh ground Chili Stuff Chili Mix Olive oil 　 Heat a large deep pan to medium. Add a couple TBL of Olive oil. Squeeze the sausages from their skins and break apart as they brown. Add the diced garlic and stir while it cooks for a couple of minutes. Add the cannelloni beans, undrained. Add salt and pepper to taste and a ½ tsp of Chili Mix. Lower heat a little and add the chopped escarole on top. Pour in the vermouth and cover. Let it steam for a couple of minutes. Mix everything around and serve either warm or chilled

SUNSHINE, CALM WATER Swordfish Mazatlan

It is great Springtime weather with lots of sunshine and the ocean is calm, an excellent beach day



Grilled Swordfish with Salsa Crudo and green beans
Swordfish Steaks two 8 oz. ¾ to 1" thick
Green beans – a good handful – steamed tender
Romaine - handfull
lArugula - handfull
Watercress - handfull
Radicchio – handfull
Lemon juice
Black pepper

Salsa Crudo de Mazatlań
Rub steaks with olive oil, fresh ground 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
small/medium onion 1 – diced
medium tomatoes 2 - diced
limes – 5
Chili Stuff chili mix – 1 tsp. Here is a link: http://www.chilistuff.net/

Mix the diced vegetables together. You should have an even amount of each so it 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

NE WINDS SUNSHINE - Roasted Swordfish

The winds from the NE are gusty today but leave hollywood beach in sunshne. The air is about 80 and the water is in the mid 70's


FOOD STORAGE - TIPS
　
When carrots or celery or radishes get soft just put them into a bowl of iced water with a chunk of raw potato. They crisp up right away.

Line the bottom of the crisper in your fridge with paper towels, The towels soak up excess moisture that causes vegetables to rot.

Store herbs in whole bunches sealed in plastic bags, They will defrost as soon as they hit a hot pan.



SWORDFISH WITH ROASTED SWEET ONIONS

Sweet Onions (Maui or Vidalia) – small to medium – couple of pounds
Swordfish steaks – ½ pound each – 4
Olive oil
White pepper, ground
Kosher salt
Lemon juice
Balsamic vinegar
Fresh Thyme leaves
Chili Stuff Chili Mix
　
Boil onion in a large pot for about 2 minutes. Drain and let them cool.
Peel them and trim off the bottoms.
Blend vinegar with a good glug of olive oil. Add a ½ tsp each of Kosher salt & white pepper & a ½ tsp of chili stuff/ Put the onions in a baking dish and roll them around in the sauce.
Bake in a preheated oven at 425 for about an hour to get them golden brown.
Make a marinade for the swordfish by whisking together 1/3 cup of olive oil, about 1 oz. of lemon juice, about a TBL of chopped thyme leaves and ½ tsp each of salt & pepper.
Place the steaks in a shallow pan and pour the marinade over them. After about 5 minutes turn the steaks over to let the other side soak for about 5 more minutes’
Use a medium hot grill or a black iron ribbed grill pan. Grill the steaks for about 3 minutes per side.
Serve the steaks on warm plates with a good helping of onions and fresh crusty bread & with chilled dry white wine.

NW Sunshie -SALMON FILETS & ASPARGUS

MORE SUNSHINE TODAY AND WITH THE BREEZE COMING FROM THE NW THE OCEAN IS VERY GOOD FOR SWIMMING ALONG HOLLYWOOD BEACH THE AIR WONT GET
MUCH ABOVE 80 AND THE HUMIDITY ID LOW.


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 -Hollywood Beach Greek Salad

Light breezes fom the NW leave hollywood beach bathed in sunshine today. The air won't get out of the low 80's but the water is warming a bit and the tide is up and the ocean is calm.

FOOD STORAGE TIPS
In order to make cottage cheese and sour cream last longer -, place the container upside down in the fridge, this creates a vacuum and inhibits the growth of food spoiling bacteria.
If you want to check an eggs freshness place it in a cup of water. If it floats it is no good. Good ones sink.

Hollywood Beach Greek Salad with Chicken

Romaine – chopped to bite sized pieces – 2 handfuls
Green Bell Pepper, small – chopped
Cucumber, ½ peeled and chopped
Sweet Onion, ½ - chopped
Cherry Tomatoes – sliced in half – 1 cup
Kalamata olives- seeded and chopped – ½ cup
Feta Cheese – 4 oz. diced
Garbanzo beans – 7 oz.
Chicken, freshly roasted, 8 oz, shredded and chopped
Parsley, flat leaf a handful – chopped
Oregano fresh leaves – chopped 2 TBL
Garlic – 2 cloves – minced
Lemon juice 1 squeezed
Olive oil – 2 TBL
Kosher salt
Black pepper freshly ground

Combine all the ingredients in a large bowl with the chicken pieces.
Whisk together the olive oil, lemon juice & garlic. Drizzle over salad and toss easily to cover everything. Salt and pepper to taste. Serve with fresh crusty bread.

SE BREEZE OVERCAST - shrimp & spaghetti

The sioutheast breeze is warm and the tide is up most of the day at hollywood beach. The water temp is in the mid 70's. the sun breaks through in the afternoon.

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 eastern flow, sunshine - linguini -sausage- greens

Clouds and sun today along the beach with very light eastern flow, maybe 6 mph. The air is warm and the water is flat for easy swimming along the shore line.


Linguini - Spicy Italian sausage – Mustard Greens
　
Linguini – ½ lb
Turnip greens – ½ lb chopped
Spicy Italian sausage – 3
Garlic – 3 cloves – chopped
Chicken broth – 1 pint
Olive oil
Butter
Kosher salt
Black pepper, fresh ground
Chili Stuff Chili Mix
Parmesan cheese – fresh grated
　
Into a large pan at medium heat, add the olive oil and squeeze sausage from their skins.
As the sausage browns break it up with a fork. Reduce heat and add the garlic, Stir often so it doesn’t burn.
Put the linguini in a large pot of boiling water for about 9 minutes to reach al-dente.
Add the chicken broth to the sausage and turnip greens with 2 TBL of butter. Season with kosher salt and black pepper to taste and add 1 tsp of chili mix. Cook, covered for about 4 minutes
Drain pasta and portion it into bowl. Spoon over the top, the sausage, turnip greens and broth mixture. Sprinkle with parmesan cheese just before serving.
As an alternative you can substitute potatoes for the pasta.
Just chop 4 medium red potatoes into ¾" asymmetrical pieces.
Cook these together with the sausage

MIXED BREEZES, SUN - Spaghetti & Clam sauce

Light breezes and clear skies will meet all beach goers today. Thr ocean is clean and calm and swimming along hollywood beach will be refreshing with the tide up most of the day.


Spaghetti with Clam Sauce
　
Serves 4 in wide bowls

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

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

NE WINDS, COOL SUN -Pasta Putanesca

Cool winds continue to blow from the NE but the ocean is calm and the tide is up most of the day to make swimming along hollywood beach very easy.

PASTA PUTANESCA
( quick pasta for women of the night)

Olive oil - 2 or 3 TBL
Butter – 2 TBL
Garlic – 4 to 6 cloves – diced
Tomatoes – 15 oz can – diced
Black olive, 15 coarsely chopped
Anchovies, flat – 4 oz can – chopped
Capers – 30 or so
Pepperoncino – 6 – chopped small
Farfalle (Bowties) – ½ lb
Red wine – 2 oz
Chili stuff Chili Mix – 1 tsp www.chilistuff.net
Basil, dry crushed – good TBL
Parsley, flat leaf, one bunch – stemmed and chopped
Parmesan cheese – fresh grated
　
Use a good sized pot of boiling salted water, toss in the farfalle and after stirring, cook for about 9 minutes or to al-dente.
In a large pan at medium add olive oil and sauté the garlic for a couple of minutes so it doesn’t burn
Add the black olives, capers, pepperoncini and anchovies. Add the butter, basil and Chili Mix
After a couple of minutes add the tomatoes. In a couple more minutes add the red wine and cover at a lower heat.
Serve, folded into the farfalle or mixed in and with some good crusty bread

North East air flow- Tuna steaks and mint salsa

The north east light breeze brings sun in a.m. and clouds in the afternoon. the ocean is calm at hollywood beach and the mid 70's water is great for swimming.

BROILED TUNA STAEAKS WITH MINT SALSA

Tuna steaks 4 oz each - 4
Mint, fresh, chopped 2 tsp
Mint leaves, fresh - 1 doz.
Lemon wedges 4
Tomato, peeled 1 /½ cups - chopped
Olive oil - 2 TBL
Dry vermouth - 2 oz
Shallots 2 minced
Garlic, 2 - minced
White pepper 1 TBL

For the salsa combine the chopped mint, tomatoes, shallots and garlic and store in a refer.\
For marinade whisk together the olive oil, vermouth and white pepper. Pour over tune steaks and refrigerate for an hour

Heat a grill pan at medium and paint with olive oil/.Grill the steaks just turning once, serve steaks with salsa on top and a lemon wedge on each with 2 or 3 mint leaves.

EASTERN GUSTS -Sea scallops w/ dill sauce

Gusty east winds will continue today at hollywood beach. the air should be in the mid 80's and the water temp in the mid 70's lots of sun

SEA SCALLOPS w/ DILL SAUCE

Sea scallops -- 1 lb.
Red Bell peppers 2 chopped small
Green bell peppers 2 - chopped small
Rice, arborio ½ cup

Sauce
Mayonnaise - 2 oz
Yogurt plain - 4oz
Dill fresh fine chop 1/3 cup
Lemon juice - 1 tsp

Sautee the scallops in olive oil with the peppers, UNTIL SCALLOPS ARE OPAQUE, ser ve over the steamed rice with a spoon full on sauce.

North breeze Sun - Vegetable Chowder

The clear sky is brought by the breeze from the North. The ocean is calm and the tide is right for swimming along the shore line. The water is in the mid 70's

VEGETABLE CHOWDER WITH BACON

Turkey bacon - 6 slices. - broiled and crumbled
Chicken broth ,no salt - 1 10 oz can
Potatoes, small chop - 2 cups
Carrot , shredded - 1 cup
Onion, minced - ½ cup
Evaporated milk - 12 oz.
Curry powder - ½ tsp
Fresh ground black pepper - pinch to taste

Broil bacon crisp and break into pieces
In a kettle mix together the vegetables and broth. Cook until tender. Add the milk curry powder and pepper and cook for about 10 minutes but don’t boil at medium heat.

east wind sun & clouds - Italian style beans

The east winds have brought jelly fish and rip current warnings to hollywood beach today. The air is warm in the low 80's and the water is cool in the low 70,s,.. sunshine and clouds all day.


Italian Style Baked Beans
　
Cannellini (Great Northern beans – 4 cans (15oz)
Pancetta – ½ lb – thin sliced
Olive oil
Onions, 2 medium - chopped
Garlic – 5 cloves – diced small
Tomato sauce – 1 cup
Porter or Stout – ½ pint
Mustard – deli style – 2 TBL
Honey – 3 TBL
Balsamic vinegar – ¼ cup
Kosher salt – 1 tsp
Black pepper, fresh ground – 1 tsp

Chop the pancetta into small, 1/2" pieces. Cook at medium in a big deep pot in olive oil until crisp (between 5 and 10 minutes) Add the onion and garlic and cook until shiny. Stir often so the garlic doesn’t burn,
Mix in tomato sauce, ale mustard, honey, vinegar and salt & pepper. Stir until everything begins to simmer. Blend in the beans after you have drained them
Place in a preheated oven at 375 degrees. Stir everything once in awhile and let it cook uncovered for about ½ hour.

EAST WINDS, SQUALLS - Rich Meat & Mushroom sauce

The east winds are keepings the temp in the mid 80's and a few squalls will blow through. The ocean is still cool and there are chances of rip-currents along hollywood beach. Always check with the lifeguard towers before going into the water.


GROUND MEAT & MUSHROOM WITH PINK ALREDO SAUCE
Quick and tasty

Ground round - ½ lb
Mushrooms - 4 oz can, chopped
Tomato sauce - 6 oz
Beef bouillon - 1 cup
Alfredo sauce - 8 oz
Parmesan cheese, grated
Kosher salt
Fresh ground black pepper
Dry oregano -1 tsp
Ginger dry - 1 tsp
Garlic 3 cloves, minced

Break apart and brown the meat on all sides. Add the minced garlic while stirring. Sautee for a couple of minutes. Now the mushrooms and the bouillon.
Mix the tomato sauce with the Alfredo sauce and add it to meat and stir . Cook at low temp to reduce sauce to a rich consistency, Serve over a pasta of your choice. Sprinkle each serving with a liberal amount[ of grated parmesan.

NE wind -- Chicken breast and linguini

NE breezes continue to keep the sky clear and warming the water a tad to about 73. The ocean is calm and the sun is warm all day.


CHICKEN BREASTS & LINGUINI

Chicken breast, 2 – cut into ¾" pieces
Linguini – ¾ lb.
Garlic, 3 cloves – minced
Carrot , 1 large – chop asymmetrical
Broccoli – about 10 oz, florets
Chicken broth – 2/3 cup
Basil, dry – 1 tsp
Asiago cheese, grated – 2 oz.
Olive oil
Kosher salt – 1 tsp
White pepper, ground - 1 tsp
Italian parsley (flat leaf) – a handful diced.

Cook the pasta in salted boiling water for about 9 minutes.
Cut the breasts into 3/4" pieces
Sautee the chicken while stirring for about 5 minutes
Cook the carrots and broccoli in the chicken broth & basil until tender but with a good color.
Serve the chicken and vegetables over the linguini. Add a pinch of salt & pepper
Sprinkle with a good amount of grated asiago and top with parsley.