OVERCAST & SHOWERS FROM SW - Kalua pork

The light breeze from the south west continues to bring overcast skies to hollywood beach. but the ocean is clean and warm. and not crowded,

KALUA PORK

Pork butt - 8 lbs.

Rock salt - 4 TBL

Liquid smoke - 5 TO 6 TBL

Banana leaves. 5 or 6

Pre heat oven to 500. Rob salt and liquid smoke over pork. Wrap in leaves and then in heavy foil. Bake in covered pan for ½ hour then reduce heat to 325 and

Continue baking for 3 ½ hours.

Serve by shredding pork and add to each serving with pork juice.

LIGHT BREEZES SUNSHINE - Shrimp & Broccoli

The ocean is calm and warm with light breezes from the south. Lots of sunshine and the tide will be lowest at about 3:30

SHRIMP & BROCCOLI

Shrimp – 1/3 lb of 50/60 count

Broccoli –florets - 1 cup

Cubanella pepper – one, chopped 1" pieces

Tomato – one , chopped, 1" pieces

Clam juice – 1 cup

Dry Vermouth – ½ cup

Chili Stuff Chili Mix – 1 tsp

Olive oil

　

Heat a pan with Olive oil to Medium or little lower. Add the broccoli. After about a minute add the cubanella pepper and add the clam juice and cover for about 4 minutes.

Add the tomato and cook for another 2 minutes

Add the shrimp and about 4 ounces of vermouth

Sprinkle with one teaspoon of chili powder mix, stir, cover for about 4 more minutes and serve in a bowl to hold the juice.

WINDS FROM SE CLOUDS -Mahimahi, Honolulu

Winds from the caribbean are bringing storm clouds from Irene and these should blow past to the horth with just scattered showers The air and water are still warm

MAHIMAHI HONOLULU HAWAII

Mahi mahi fillets 4 - 5/6 oz.

Crabmeat. 2 oz. - minced

Celery , minced ¼ cup

Avocado - minced - ¾ lb.

Mayonnaise - ½ cup

Lemon juice 3 TBL

Worcestershire sauce - 1 squirt

Kosher salt

Fresh ground black pepper

Season fillets with salt & pepper to taste and squirt some Worcestershire sauce.

Blend together crab meat, celery , avocado, mayo & lemon juice.

Place fillets in a lightly buttered pan. Spread the avo mixture on top no more than ½” thick . Bake for 10 to 15 minutes

CLEAR A.M. - CLOUDS P.M. - PORK CHOPS INDONESIAN

The tide and water temp are great today but this could be the calm before the storm (Irene).

PORK CHOPS INDONESIAN

Pork chops, 6 - 1” thick

Salt, iodized

Black pepper fresh ground

Peaches, one 16oz can - sliced

Brown sugar - 2 TBL

Onion, grated - 1 TBL

Kikkoman soy - 2 TBL

Ginger, ground - 1 tsp

Mustard, dry - ¼ tsp

Garlic, ground . - ¼ tsp

Green Bell,1 - fine sliced

　

Season chops with salt & pepper and brown in a large skillet

Save 2 TBL of fat. Drain peaches and reserve syrup

Blend together the onion, brown sugar, syrup, soy sauce, ginger, garlic and mustard. After returning chops to pan add the syrup mixture and simme, covered for about 30 minutes. Add green pepper and peaches and simmer for another 5 minutes, serve over rice

south wind afternoon squalls - HOT MONGOLIAN BEEF

As the day progresses so will the clouds from the south. The water is clear and warm and may see some squalls in the afternoon along the shore

line.

HOT MONGOLIAN BEEF

Flank steak - ½ lb

Egg - 1

Long rice - ¼ oz

Vegetable oil - 5 cups

Cornstarch - 1 TBL

Water - a TBL

Carrots ¼ lb - shredded

Bell pepper ¼ lb - shredded

Garlic 3 cloves - minced

Ginger shredded -- 1 tsp

Hawaiian chili 6/7

Dry vermouth 1 tsp

Kikkoman soy - 1 TBL

Sugar 1 tsp

Thinly slice beef. Mix together egg, cornstarch, water. Immerse beef and let stand fo 2-hours. Heat wok to hot add oil and let stand for 10 seconds. Deep fry long rice to puff and place on plate. Put separated beef into wok and cook half way through while stirring. Drain beef and add carrot and bell pepper. Stir . When oil starts to boil remove and drain.

Add the garlic, chilis, ginger, vermouth, soy sauce and sugar stir and quickly add back the beef to finish cooking while flipping several times.

Serve over long rice.

CLOUDS & SQUALLS -Duck wraps

EVEN THOUGH IT IS WARM, BETWEEN OCCASIONAL SQUALLS AND JELLY FISH FROM THE SOUTH EAST IT IS NOT A GREAT BEACH DAY.

DUCK WRAPS FOR ANYTIME

Can be made ahead of time and chilled

Serve with dipping sauce

Roasted Duck – legs and breast – shred

English cucumber – 4" sections julienne into ¼" slices

Scallions – 8 - green part, julienne into strips about 4" long

Fresh Mint leaves – handful, stemmed & julienned

Baby arugula, julienned

Flour tortillas

Chili Stuff Chili Mix

Parmesan cheese, freshly grated

Kosher salt

Black pepper fresh ground

　

Heat tortilla until soft. Lay flat on table top.

Arrange shredded duck over about ¼ of open tortilla

Sprinkle on about ½ tsp of Chili Mix

Lay on some slice of cucumber and alternate with scallions

Make a nice covering of grated cheese

Lay on a layer of mint leaves and on top of this add a layer of arugula

Add a pinch of salt and fresh pepper

Roll wrap tightly around ingredients

Place the wraps on a plate all together for immediate eating or refrigerate for later.

Dipping Sauce

Whisk together equal amounts of about 2 TBL each

Deli Mustard

Balsamic vinegar

Olive oil

Mayonnaise

2 tsp of Chili Stuff Chili Mix

SE Showers - Roast Duck

Even though the ocean is calm and warm ,the day is not a great beach day with rain showers coming in from the S.E.


Roast Duck

Duck – 5 lb
Green Apple – 1 chopped small
Raisins – 2 handfuls
Celery – 2 stalks, diced
Onion, medium, diced
Chili Stuff Chili Mix
Kosher salt
　
Stuffing
Equal amounts of apple, onion, and celery mixed together in a large bowl with a couple handfuls of raisins
Rinse duck. Dry inside and sprinkle cavity with salt and chili mix. Fill cavity with the stuffing. Close skin over and secure. Place duck, breast side up on a rack in a shallow pan. Cook in a slow oven preheated to 325 for 20 to 30 minutes per pound.
Baste with pan drippings every so often so the skin gets nice and crispy brown. Remove from oven and let stand for about ten minutes before slicing.

warm ocercast, showers - Turkey Sausage/broccoli

Overcast skies and scattered squalls from hurricane Emily will hit hollywood beach today. but he ocean is warm, in the mid 80's,and the tide is low most of the day.

Turkey Sausage and Broccoli Rabe – for two

Broccoli Rabe (Rappini) – 1 bunch – chop off stems

Turkey Sausage – Sweet Italian - 3

Garlic 2 cloves – smash and mince

Pasta – small shells (conchiglie) -½ lb.

Chili Stuff Chili Mix – 1 tsp

Use big pot of boiling water. Blanch broccoli rabe for a minuteand plunge into bowl of ice water. Save water to cook pasta.Bring the water back up to boil.In a large deep pan, heated to medium Squeeze sausage from skins into pan,Break it up as it cooks so all of it browns evenly.After about ten minutes add the chopped garlic and the Chili Stuff Chili Mix. Stir so nothing sticks and after another10 minutes. Then add in the broccoli rabe to reheat it.At the same time you added your garlic to the sausage,the pasta should go into the boiling water for 8 or 9 minutesto reach al-dente.Drain pasta and add to sausage and stir to mix.Grate a nice amount of parmesan cheese and mix that in and serve

OUTHERN SHOWERS- Chicken & Leeks

In between the occasional squal lines from the south there should be plenty of sunshine. The ocean is warm and the tide will be going out most of the day at hollywood beach. The lowest should be around mid day.


CHICKEN AND LEEKS, BAKED

Use packages of chicken to total 4 legs, 4 thighs, 2 breasts
Leeks, 4 – use only white part, julienned
Kosher salt
Black pepper, fresh ground
Butter, 3 TBL
　
Use big sheets of foil, lay flat. Place 2 legs, 2 thighs and a breast on each piece of foil, in the center.
Brush chicken pieces with butter and sprinkle on the salt & pepper to taste.
Surround the chicken groups with leeks.
Use more foil and make tops . Then crimp the sides.
Place on a baking sheet and into a 375 degree oven for 20 minutes
That is it. Split open the chicken packets before serving.

east wind showers - Stuffed chicken breasts

The ocean is very warm in the high 80's. The air is about the same. The east wind will bring showers in the afternoon but until then there is lots of sun..


Chicken Breasts stuffed with Spinach & Prosciutto

Chicken breasts – 3 – sliced thin and pounded
Prosciutto – ¼ lb – sliced thin
Spinach, chopped, 10 oz frozen – thawed
Parmesan cheese, fresh grated
Chili Stuff Chili Mix – 2 tsp
Olive oil
Kosher salt – 1 tsp
Black Pepper, fresh ground – 1 tsp
Lemon juice – one lemon
　
Slice breasts to get 8 pieces. Put plastic wrap over them and pound tender and thin
Lay prosciutto over each breast piece
Put the spinach into a colander and press out the excess water. Place in a bowl and mix around as you drizzle with olive oil. Stir in the salt & pepper and Chili Mix
Spoon the spinach on top of the prosciutto.
Roll each breast into a tight wrap and secure with tooth picks
Use a large pan at medium heat. Add in the lemon juice and olive oil
Place all the rolled breasts into the pan and cook covered for about 10 minutes.
Sprinkle the cooked breasts with a good covering on parmesan cheese and serve