EAST north east wind, ssunshine -- Bukari Chicken

The NE winds bring sunshine and temps that will only be in the mid 80's. The ocean is quiet and good for fun in the water.


Bukhari Chicken from Middle East

About 4 servings

1 chicken, cut in serving pieces
1 1/2 cups chicken bouillon
1/4 cup butter1 tablespoon
soy sauce1/2 teaspoon
ground ginger1 cup
diced celery (about 3 stocks)
1 medium onion,
sliced1 green pepper, cut in thin strips
¼ pound sliced mushrooms
2 tablespoons cornstarch
1 cup shredded cabbage
Kosher salt

SPRINKLE chicken inside and out with salt.BROWN pieces in melted butter in skillet brown on all sides. ADD bouillon, soy sauce, ginger and celery. Cover. Simmer for about 25 minutes.ADD onion, green pepper and mushrooms with liquid. Cover. Simmer for 10 minutes
.ADD blended cornstarch with water.
Cook, stirring, until thickened.ADD cabbage.
Cover. Cook for 3 minutes.

Sunshine, Calm ocean - Jamaican Jerk Chicken

Light eastern breezes and sunshine and a calm sea meet all beachgoers today.


Jerk Chicken - Jamaican Favorite

Chicken pieces – light and dark
Jerk Marinade – 2 cups ( Olive oil
　
Poke several holes in each of your chicken pieces. Place them in a bowl and pour the Jerk marinade to cover all the pieces. Cover and refrigerate for at least a few hours or over night. Check the chicken every once in awhile. To turn the pieces around and make sure they are getting their share of the marinade.
Preheat your grill to medium. After brushing the grill with some oil start the chicken, Let it cook slowly and don’t let it burn. Turn it frequently and baste it often with the marinade left in the bowl.

Serve with fresh crusty bread and cold Red Stripe beer.

Jamaican Jerk Mix
　
All Spice Berries, fresh ground – 1 TBL
Brown Sugar – 1 TBL
Thyme, ground – 1 TBL
Onion, dry granulated – 1 TBL
Garlic, granulated - 2 TBL
Sage, ground – 2 TBL
Cinnamon , ground – ¾ tsp
Nutmeg, ground – ¾ tsp
Cloves, ground - ¾ tsp
Cayenne – 2 tsp
Black pepper – 2 tsp
White vinegar – 3’/4 cup
Lime juice – 3 limes
Olive oil – ¼ cup
2 0or 3 Habanero peppers w seeds - diced
　
　
Use 3 TBL of the dry mix with the 4 wet ingredients to create a marinade. Save the balance of the dry mix in a jar for future use

NE Overcast - rain clouds - 4th of July Chili

Northeast breezes still bring some showers along with the overcast but it is warm and the tide is right for swimming at hollywood beach. The sky should turn to broken clouds this afternoon.


4th of July Chili

½ lb of pork tenderloin roast, chopped to bite size pieces.
1 andouille sausage – quartered lengthwise and chopped
1 -15 oz can of diced tomatoes
2 – 15 oz cans of black beans
1 ½ TBL of Chili Stuff Chili Mix
1- 11 oz can of sweet corn
2 or 3 TBL of Pork drippngs
8 oz – Beef broth
3 TBL - olive oil
　
Roast the pork and save the pan juices.
Heat a big deep skillet to medium. Add your 3 glugs of olive oil. Add in the chopped pork and sausage. When it starts to make noise add the beans and tomatoes and the Chili Mix
Let this all cook for 20 minutes art low heat.

overcast -showers - vegetarian chili

Not a great beach day with warm rains from the caribbean coming down form the south east.

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.