LIGHT N WIND HIGH HUMIDITY - Caesar Salad w/ white beans

Even though the beach is cloudy mst of the day the air will feel warmer than its mid 70's temp because of the high humidity. The water is warm and the calm ocean is shallow most of the day



Caesar Salad with White Beans

Romaine – 1 head torn into bite sized pieces
White Beans – (great northern or cannellini beans) – 1 15oz. can drained
Tomatoes – diced – 1 cup
Sweet Onion – medium – Maui or Vidalia. Sliced into thin rounds
Garlic – 3 cloves – minced
Worcestershire sauce – 1 TBL
Mayonnaise – 2 TBL
Olive oil – 2 TBL
Kosher salt
Black pepper, fresh ground
Croutons – a good handful
Parmesan cheese – fresh grated
Lemon Juice – 1 lemon

Toss together – romaine beans, tomatoes & onion..

Make the dressing – combine the mayonnaise, olive oil minced garlic, lemon juice , Worcestershire sauce. Whisk together

Toss the salad with the dressing
Lay the croutons on the salad servings. Season with salt & pepper to taste..Sprinkle about a TBL of grated parmesan cheese on each serving.

EASTERN BREEZES -- Chicken, walnuts, artichokes

It is good the tide is low most of the day because the eastern breezes could cause rip-currents along hollywood beach. he water is warm and the sky is blue.

CHICKEN SALAD with WALNUTS & ARTICHOKES
　
Chicken Breasts, 2 – skinless, sautéd and chopped
Onion, sweet Vidalia – medium – sliced thin
Celery, 3 stalks, - chopped
Artichoke hearts, 7 oz bottle – quartered
Walnuts, a good handful – chopped
Tomato, 1 – diced
Garbanzo beans – half a 14 oz can
Spinach greens, young – 2 handfuls chopped
Romaine, young chopped – 1 cup
Parsley, flat leaf – one handful – chopped
Lemon juice – 1 lemon
Olive oil
Kosher salt
Black pepper, fresh ground
Asiago cheese, fresh grated
　
Sauté chicken breasts in a little olive oil at medium heat. Let cool then chop and set aside.
Use a large wooden salad bowl and toss all the ingredients. Start with the greens then the onion, walnuts, tomato, and artichoke hearts and beans.
Add the chicken a toss easily with the lemon juice and a little olive oil.
Add the grated cheese and continue to toss as you add the salt & pepper to taste

SE WIND FLAT SEA - Chopped salad with Tuna

The east winds continue and the tide is low most of the day at hollywood beach, good to scamper through the water but too shallow for swimming the water temp is warm

CHOPPED SALAD WITH TUNA

Romaine – chop small, 3 cups
Baby spinach leaves - chop small, 3 cups
Celery stalks 2 or 3 - chop small
Cucumber, peeled and chopped
Asparagus, 8 spears – blanch and chop
Onion, medium, sweet – diced
Tuna, Albacore solid, in water – 4 oz.
Dressing of lemon, ginger, olive oil and vinegar
Kosher salt and fresh ground black pepper to taste

Blanch the asparagus spears and plunge into ice water to stop cooking. Then chop into about ¾" pieces.
Chop all the other vegetable ingredients and toss together in a large bowl,.
Drain tuna and break apart, then blend into salad. Add the lemon ginger dressing and
Stir into salad easily.
Serve with crusty bread and a chilled dry white wine.

CONTINUED EASTERN FLOW -Shrimp & Veg

The day continues in a sunny mode with light eastern breezes and a calm ocean. The air won't reach the mid 8o's at the beach and the humidity is medium at about 75


THIS IS QUICK AND DELICIOUS

Shrimp & Vegetable Medley
Shrimp – 42 to 50 count – 1/3 lb
Lima Beans – ¼ cup
Carrots – ¼ cup – chopped small
Green Soy beans – ¼ cup
French-cut beans – cut in half
Zucchini – ¼ cup chopped irregularly
Cauliflower, florets chopped – ¼ cup
Mushrooms, sliced – handful
Celery, 2 stalks – chopped
Olive oil – 1 oz.
Dry Vermouth 1/3 cup
Chili Stuff Chili Mix – 1/3 cup
Clam juice – 4 oz.

Use a large deep skillet, heated to medium, add the olive oil. Add he Lima,& Soy beans and carrots first and give them a couple of minutes. Add the rest of the vegetables and stir
Add the shrimp and clam juice. Stir again. When the shrimp start to turn color add the chili mix, stir and cover for a minute.
Add the vermouth, cover and let steam for a minute.

MILD WEATHER -- Linguini & Feta

Just like yesterday. Light breezes and sunshine the air is in the mid 80's and the ocean is about 80.

Linguini with Feta Cheese

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.

SUNSHINE - NO WIND - CHICKEN & EGG NOODLES

PASSVER DOESN'T START UNTIL SUNSET . In the meantime the day is in the mid 80's at the beach the water is calm and the wind is not happening.
all you need is some sunscreen with you.


Cream Chicken over Egg Noodles

Roasted Chicken
Egg Noodles – ¾ lb
Frozen peas – thawed – 1 cup
Mushrooms, Baby Bella – sliced and chopped, ½ cup
Carrots – Fresh – 4, chopped bite size
Butter 4 TBL – plus another 2 TBL
Flour – 4 TBL
Milk – 1 cup
Chicken Broth – 1 cup
Kosher salt
Black pepper - Fresh ground
Chili Stuff Chili Mix – 2 tsp
　
Separate white and dark meat from chicken and cut into bite size pieces.
Use a large pot of boiling salted water. Add the Egg noodles and cook for about 8 minutes.
Make your sauce as a simple roux. Combine 4 TBL of flour with 4 TBL of butter. Whisk together a low heat, stirring all the time while the ingredients blend to a smooth texture
Now add a cup of milk and a cup of chicken broth. Stir to blend and cook at low temp. Keep stirring while you add the chicken pieces. Add salt and pepper to taste.
Add the mushrooms and let sauce thicken. After a couple of minutes the mushrooms will be cooked and you can add the peas.
Steam the carrots until they get tender, but not mushy. Remove from heat.
Add the 2 TBL of butter to a large pan and sautee the carrots for just a short time.
Drain the pasta and serve in warm bowls. Ladle the cream chicken over the top.
Serve the carrots in small separate bowls or just add them around the sides of the cream chicken. Sprinkle the top of each serving with Chili Stuff Chili Mix

WARM OCEAN SOUTH BREEZE - Pasta, Basi,l Olive oil

The south winds have raised the ocean temp above 80 and brought in the jelly fish along hollywood beach. Lots of sunshine in between the showers. PASTA WITH BASIL and Olive oil. Spaghetti or Lasagna - 1 lb. Basil Leaves, fresh - 1 bunch, stemmed & chopped Olive oil - ½ cup Black pepper, fresh ground. 2 tsp Asiago Cheese, fresh grated Cook the pasta in boiling water for about 9 minutes or until al dente. Drain and rinse in hot water. Pour the pasta into a large bowl over the top of the basil leaves. Add on the olive oil and plenty of black pepper. Now toss thoroughly. Sprinkle each serving with a generous amount of grated cheese. Serve with fresh crusty bread and a dry red wine.

SUMMERTIME SUNSHINE Spagghetti with Clam Sauce

Normal summertime conditions with the winds coming from off shore in the morning and on shore in the afternoon. the ocean in calm and in the high 70's. 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

LIGHT BREEZES = Roasted Wild Duck

The day is sunny and the ocean is calm. The pro vallyball tour is in Hollywood Beach, with the main court about indiana st. ROASTED WILD DUCK 　 Use an oven at a moderate 350, no more Use a rack and place the duck in breast side up Allow 15 minutes per pound and baste often with butter or oil

Light breezes and sun - Baked Bass

Sunshine all day and air in the mid 80's at hollywood beack. The ocean is calm and excellent fpr swimming along the shore line.

BAKED STRIPED BASS

Bass 3 to 5 lbs. Onion 1 - sliced Tomatoes, fresh- sliced Parsley, one handful, chopped Kosher salt Black pepper, fresh ground Butter Red wine Flour 　 Remove back bone. Inside cavity stuff thin slices of onion & tomato and parsley bake in a hot oven (400 ) in a shallow pan. About 5 minute. dot with butter and bake for another 6 min per pound. Add the wine while this is baking and pour the sauce over the fish when serving.

SE BREEZE SUNSHINE - Caesar salald

The light SE breeze and sunshine greet all beach goers today. The ocean is calm and in the high 70's. The air is in the mid 80's.

Caesar Salad with White Beans

Romaine – 1 head torn into bite sized pieces

White Beans – (great northern or cannellini beans) – 1 15oz. can drained

Tomatoes – diced – 1 cup

Sweet Onion – medium – Maui or Vidalia. Sliced into thin rounds

Garlic – 3 cloves – minced

Worcestershire sauce – 1 TBL

Mayonnaise – 2 TBL

Olive oil – 2 TBL

Kosher salt

Black pepper, fresh ground

Croutons – a good handful

Parmesan cheese – fresh grated

Lemon Juice – 1 lemon

Toss together – romaine beans, tomatoes & onionMake the dressing – combine the mayonnaise, olive oil minced garlic, lemon juice , Worcestershire sauce. Whisk togetherToss the salad with the dressingLay the croutons on the salad servings. Season with salt & pepper to taste..Sprinkle about a TBL of grated parmesan cheese on each serving.

South Gusts - Sockeye Salmon & Cucumber Salad

The gusts are comin from the S and E today

There should not be any rain but the red flags are flying to indicate rip current danger. Not much worry at hollywood beach because the water is shallow. Lots of sun on the warm day

Sockeye Salmon and Cucumber Salad (for two) 　 Cucumber, 1 – peeled & chopped Sockeye (Red) Salmon – 1 – 4 oz can Celery, 3 stalks – chopped Romaine – 3 leaves – chopped Black pepper, fresh ground – ½ tsp 　 DRESSING Buttermilk Ranch dressing - 2 oz. Mayonnaise – 1 TBL Red wine vinegar – 1 TBL Ground ginger – 1 TBL Whisk it all together

Chop the ingredients and toss together. Add the dressing and lightly mix. Sprinkle with a pinch of black pepper and serve with fresh crusty sour dough