OVERCAST, SHOWERS, NO WIND

Overcast Sky, warm ocean - Fish Fillet Florentine

Not much sun today even though it is warm. The tide is low and the ocean is calm. There may be showers from the northwest.

FISH FILLETS FLORANTINE
　
Frozen spinach, chopped - 1 package - thawed
Fish fillets - 2 (about 1/2 lb. each)
White sauce
Parmesan cheese

Spread the spinach I two flat patties, about the same size as the fillets
Cover each patty of spinach with s presteamed fillet
Spoon on a topping of cream sauce
Liberally sprinkle with parmesan cheese
Bake for about 4 minutes at 475 until cheese is browned

light nw breeze,overcast - Key Lime Pie

The northwest breeze may let in showerstoday but the day is warm and the water as well



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.

Eastern clouds, Sunshine - SALAD Beans , ham, walnuts

Warm , about 80 degree, water that is calm and waist deep awaits swimmers along hollywood beach. light breezes from the east.

GREEN BEANS, WALNUTS & HAM

French cut green beans, 1 lb.
Butter lettuce – I head
Spanish onion, small - diced
Chicken broth – 8 oz.
Drv Vermouth – 1 oz.
Vinegar, white wine – 1 oz.
Italian, flat leaf parsley, chopped – 4 TBL.
Basil leaves, fresh , minced. – 3 TBL.
Greek yogurt – ¼ cup
Mayonnaise – ¼ cup
Walnuts – chopped – 2/3 cup
Ham, chopped – 1 cup
Kosher Salt
Black pepper, fresh ground

Simmer the beans in chicken broth and vermouth until tender but still bright green.
Drain and save the broth.
Toss the warm beans with the vinegar, parsley & Basil leaves. Cover and chill for a couple of hours.
Mix the yogurt, mayonnaise, together with 4 TBL of the chicken broth and chill
Just before serving toss the beans with the ham, walnuts and onion. Fold in the dressing and sprinkle with salt & Pepper to taste.
Serve each helping on a bed of Butter lettuce leaves.

EAST WIND CLEAR SKIES - salmon & cucumber salad

eastern breezes will keep the rain to the west today. hollywood beach is great for swimming with the tide at about waist deep and the ocean is warm.


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
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 bread

HIGH HUMIDITY HIGH WATER - Fish Tacos

The ocean is just right for swimming along hllywoood
beach today. the water is flat & clean & warm..
green flags are flying and the sun is hot



FISH TACOS

Catfish or Tilapia, fillet - 1 lb.
limes - 3 or 4
Mayonnaise - 1 cup
Chili stuff chili mix - 1 tsp
Flour - 1 cup
Flour tortillas, 8 inch - 8
Cabbage, shredded - 1 cup
Carrots, shredded - ½ cup
Jalapeno - 1 thin sliced
　
Cut fish into bite sized pieces
Toss fish in lime sauce, about 1/3 cup.
Lime sauce . Squeeze limes into mayo and add the chili powder. Mix together.
Use a large pan at medium. Mix a couple TBL of flour with salt . Toss the fish in the flour mix and cook quickly, until it flakes.
Put pieces of fish and shredded cabbage, carrots into the middle of a tortilla that has been heated in a microwave. Top with slices of jalapeno and drizzle with lime sauce.

WARM WATER - SUNSHINE - Avocado soup

Light breezes and warm ocean waves with lots of sunshine all day. The weekenders will stroll along the hollywood broadwalk while enjoying the good weather.

AVOCADO SOUP

Haas 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

low tide - hot sun - Spinach & Chicken Salad

Low tide almost all day and the sun is hot
Light breezes will vary direction.


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

very low tide - SUNSHINE - Chicken Breast, Linguini

south west breezes and a very low tide today at hollywood beach. clear skies and warm temp all day. the ocean will be good for wading most of the 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.

Light northern breeze, overcast- Gazpacho

A very low tide and high humidity await all beachgoers today. Even with the overcast sky it will feel warmer than the low 80's temp. The calm ocean is good for wading but shallow for a swim.

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.

Northern overcast Creamy Southwestern Soup

North east breezes have made the beach area overcast today but the temp is warm, in the 80's and the ocean is calm



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

GUSTY EASTERN BREEZES,

THE OCEAN LEVEL IS FINE FOR SWIMMING

ALON HOLLYWOOD BEACH.The eastern breezes are gusty and cause the rip-current warnings to come out. The sun is bright today.

CHICKEN ITALIAN SAUSAGE SALAD

Chicken Italian sausage 4 cut into bite sized pieces.

Great northern beans - 1 11 oz can

tomato 1 - cut up

Cucumber - 1 cut up

Balsamic vinegrette

Brown the sausage and cool

Mix together the beans , cucumber, tomato and add to the sausage pieces.

chill everything

when serving drizzle some balsamic dressing over each

EAST WINDS SUNSHINE - Loi lamb shops

East wins continue to come on shore from the north

Lots of sunshine and rip current warnings along hollywood beach. The ocean is warm.

LAMB LOIN CHOPS w/ rosemary & garlic

Lamb loin chops 2 lbs. 2’ Thick
Garlic 3 cloves minced
Rosemary fresh 2 TBL’
Kosher salt
Black Pepper, fresh ground
Cherry tomatoes - 2 cups
Balsamic vinegar - 1 tsp
Arborio rice - ½ cup

Use a broiler with the chops about 4 0r 5 inches from heat
Rub both sides of chops with a mix of garlic , rosemary salt & pepper
Broil chops for about 18 minutes, turning once to get both sides.
Cook the rice in the meantime and halve the tomatoes, then mix them into the rice with the balsamic vinegar.

Serve with a good red wine and crusty bread