east wind - overcast sky -Baby Back ribs BBQ

Not a great beach day with a cool overcast sky and an on-shore east wind. The air won't get out of the 70's but at least there is no rain in sight.

BBQ BABY BACK RIBS

Ribs

BBQ Sauce

Separate ribs into groups of 3 or 4.

Par boil in a large pot for about a minute or 2

Place ribs on a grill at low heat and cover.

Check in after about 5 minutes and turn the ribs so they get nice and brown and not black like charcoal.

Brush on a good coating of BBQ Sauce.. Cook covered for a couple of minutes then turn over and repeat on the other side. Do this twice.

The finished ribs should have a good coating of sauce cooked into them without have anything turn black

NORTHEAST BLOWS COOL -Chicken and wildrice

The wind from the north east is cool and the sky is overcast. Hollywood beach wont get real warm today.

CHICKEN & WILD RICE

Wild rice, cooked – 1 ½ cups

Chicken, cut into ¾" pieces & sautéed – 3 cups

Shallots, minced – 2 TBL

Mushrooms, chopped small – about 4 oz.

Lemon juice – ½ lemon

Chicken broth – 3 cups

Heavy cream – 1 cup

Ginger, ground – 2 tsp.

Butter – 3 TBL

　

Cook wild rice until kernels puff open. Let it cool.

In a deep pot coated with butter, mix together the mushrooms , rice & chicken. Add the chicken broth. Let simmer for about 15 minutes. Make sure to stir every once in a while.

Add the shallots and stir in the heavy cream with the ginger.

Cover pot and bake at 375 for about 45 minutes

NE BREEZE -, CLOUDS = Turkey Soup

The sky is full of broken clouds and the air is cool,in the mid 7o's. This all comes from the North east and hollywood beach sees a low tide with shallow water most of the day

TURKEY SOUP

Turkey wings and thighs

Lentil beans – big handle full

Rice - ½ cup

Chicken broth – 14 oz

Water – 1 cup

Dry vermouth ½ cup

Chili Stuff Chili Mix – 1 TBL

Garlic – dry ground – 1 TBL

Ginger, ground - 1 TBL

Kosher salt-

Red & black pepper

Celery – 3 stalks – chopped

Okra – 5 oz chopped

Olive oil

Use a big pot. Heat water with lentils and rice.

Toss in the turkey pieces – (later when they cook down you strip the meat and discard the bones)

During the cooking you toss in all the seasonings and some olive oil stir this around and make sure the temp is low.

Add the celery and okra.

Cook for another good period and you will arrive at bionic soup.

East breeze only low 70's - turkey breast wraps

LOW TIDE, OVERCAST SKIES FROM THE EAST breeze keep the air at the mid 70's today.

TURKEY WRAP WITH CHEESE AND APPLE

QUICK & TASTY

　

Smoked Turkey breast – 12 oz., thinly sliced

Tortillas, flour, soft about 8 inches across

Granny –Smith apple, cored and thin sliced

Brie cheese – ¼ lb.

Watercress leaves, fresh big handful

Spread about 1 oz. of Brie across each tortilla. Lay on equal amount of turkey apple & watercress leaves. Roll up tightly.

These can be done ahead of time, then wrapped tightly in plastic wrap and kept in the refrigerator

LOW TIDE COOLSUN -Holiday stuffing

The ocean level will be low most of the day at hollywood beachl there are only a few clouds but the temp of the air won't get out of the 70's. the breeze is very light from the NE.

Holiday Stuffing

Sweet Italian sausage, 4 cut into ¼" pieces

Mushrooms – 6 oz. Slice

Onion – 1 medium chopped.

Celery – 2 stalks chopped

Apple – 1 chopped

Parsley - 2 TBL , chopped

Dry bread, ½" cubes. 1 cup

Raisons - 2 oz.

Butter 1 TBL

Chili Stuff Chili Mix – 1 TBL

Walnuts. ½ cup – chopped or broken

White Pepper – ground 1 tsp

Olive oil

Chicken Broth - 4 oz

In a big deep pan at medium heat. Pour in a couple glugs of olive oil. Squeeze the sausage from their skins into the pan and break into ¼ inch [pieces. Add the onion and celery. Stir everything around and add the butter.

After a couple of minutes add the parsley and mushrooms and chili powder and stir again.

Remove from heat and add the chopped walnuts, apple and dried bread cubes.

Mix everything and season with the white pepper.

If you are filling a bird do so now. If you are cooking on stove-top add your chicken broth and cook covered until the apples soften. Stir every once in a while so nothing sticks to the pan.

EAST WIND , SQUALLS Lamb & Barley Stew

The beach will remain pretty empty today as the gusty winds from the East push numerous squalls, more than you can count on one hand. The air is still warm and the eateries along the broadwalk are ready.

LAMB & BARLEY STEW

Lamb , 2 lbs – cut into bite sized pieces

Barley – ¾ cup

Onion, medium – chopped

Carrots, 3 – chopped

Celery, 2 stalks – chopped

Garlic, 3 cloves – chopped

Vegetable broth – 2 cups

Kosher salt

Black pepper, fresh ground

Butter – 2 TBL

Olive oil

Rosemary, dry, ground – 1 tsp

　

Use a big deep pan at medium, Add some olive oil and brown the lamb pieces.

Now add the barley and ½ cup of vegetable broth. When barley softens add the onion, carrots and celery. Stir – as soon as the onion gets shiny add the garlic and salt and

Pepper and rosemary. Stir while the garlic cooks so it doesn’t burn.

Add the rest of the vegetable broth and butter. Cook, covered, in a 315 oven for a couple of hours. Look in and stir once in awhile. And check the seasoning after the first hour.

Serve in bowls. This will be good for 4 to 6 people

east wind & sunshine PASTA PUTANESCA

a GUSTING WIND FROM THE EAST BRINGS WAVES FOR SURFERS AND RED FLAGS FOR THE LIFE GUARD TOWERS. The air wont get out of the 70a's

PASTA PUTANESCA

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

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.

EAST WIND -SUN & CLOUDS - Pasta Primavera

The tide is good for swimming today. The wind is blowing on-shore from the East. No rain today. Come early and beat the crowds.

Pasta Primavera

　

Farfalle (bowtie pasta) – 1 lb

Zucchini, 2 medium – chopped asymmetrically

Carrots, 3 medium – chopped asymmetrically

Onion, - chopped

Bell pepper, green – chopped

Bell pepper red – chopped

Broccoli florets, 1 cup

Cherry tomatoes, 1 doz. - cut in halves

Asiago cheese – grated

Olive oil ¼ cup

Kosher salt

Black pepper

Oregano, dry leaves, I handful – broken

Basil Fresh leaves – 1 handful – torn

Chili Stuff Chili Mix – 2 tsp

Cook pasta in a large pot of salted water for about 8 minutes or until al-dente.

Drain.

Steam the vegetables so the carrots become tender and the greens stay bright.

Use a large deep pan at medium heat. Add olive oil until hot. Mix together in the pan the pasta, oregano, basil, and chili mix

Use a large heated bowl and mix the seasoned pasta and steamed vegetables together.

Now mix in the tomatoes. Sprinkle with some fresh pepper and kosher salt.

Serve immediately with grated Asiago on top

NE WINDS HIGH SURF Linguine-shrimp

The NE winds have swung more to the east and brought clearer skies. The red flags continue tosignal dangerous conditions so beware.
The tide is up most of the day.

LINGUINI – SHRIMP – LIGHT TOMATO CREAM SAUCE

A quick dinner for 4, less than 15 minutes.

Tiger shrimp, 41/50 count ½ lb – peeled

Linguini – ½ lb

Spanish Onion, medium – ½ , diced

Tomatoes, diced – 14 oz can – drained

Fresh frozen peas – 1 cup, thawed

Olive Oil

Basil, dry - 1 TBL

Clam juice – 6 oz

Chili Stuff Chili Mix

Sour Cream – 2 big globs

Parmesan cheese – fresh grated

Kosher salt

Put linguini into a large pot of salted, boiling water. Cook for about 7 minutes

Drain except for just a bit of water and return to pot. It will cook further when added to the shrimp.

While the linguini is cooking heat a large pan to medium and add olive oil.

Sauté the onion until shiny.

Add the tomatoes, basil and Chili Stuff Chili Mix.

After a couple of minutes, add the shrimp and clam juice. As soon as the shrimp turn pink add the peas. After about a minute blend in the sour cream.

Now add the pasta and mix everything together.

Serve with a green salad and fresh crusty bread.

NE COOL WINDS CONTINUE Shell pasta with yogurt sauce

The sun is bright and the winds gust from the NE. tHIS CAUSES THE RED FLAGS TO FLY AND WATERS OF THE OCEAN TO BE CHOPPY

Beware of rip currents

Medium Shells with Tomato & Lemon Yogurt Sauce

　

Shell pasta – medium – ½ lb

Olive oil

Fresh garlic – 4 cloves, minced

San Marzano plum tomatoes with juice – 1 28 oz can

Anchovies, flat fillets – 2 oz can

Capers – 2 TBL, about 50

Pepperoncini – 2 medium, diced

Clam juice – 4 oz

Lemon yogurt

Basil, dry – 1 TBL

Parmesan cheese – freshly grated

Use a 2 or 3 qt pot. Add a few glugs of olive oil. sautee the garlic at medium to golden, don’t let it turn brown. Add the tomatoes with their natural juice. Add a TBL of dry basil.

Mash down the tomatoes and break them apart as they cook.

Dump in the can of anchovies with their oil. Start breaking them apart as they cook in the tomatoes. Add the clam juice. Reduce to a medium low heat. Add the capers and pepperoncini and stir.

While this is cooking add ½ lb of shells to another pot of boiling salted water. Cook for about 9 minutes or to al-dente. Drain, mix in a little olive oil and set aside.

The pasta and sauce should be ready at the same time. Serve in a large bowl.

Spoon in a couple of big serving spoons of pasta. Spoon a good amount of sauce over the top

Now add a couple of generous tsp of lemon yogurt.

Mix everything until it becomes deep pink

Sprinkle on top a generous covering of parmesan. Serve immediately

Here is the secret. You add the lemon yogurt just as you serve it. Everything can be served right away while hot, but the cold yogurt brings it immediately to a comfortable eating temperature

The lemon bursts out and the slight sweetness of the yogurt mellows all the ingredients.

You can also add any shrimp or scallops or seafood you think might be good

NE WIND sunshine - sauteed shrimp

NE winds will gust to 25mph and make the rip currents possible at hollywood beach . the ocean is choppy today the air will only reach the mid 70's

Shrimp Longhi

From Bob Longhi, Lahaina, Maui, Hawaii

7 Shrimp per person…35 to 45 count

Flour

Butter

Lemon juice

White dry wine or vermouth

Fresh tomatoes, chopped

Fresh basil leaves – big chop

Garlic toast

　

Peel and devein shrimp. Drag shrimp through flour for a light covering. Sautee in butter at medium heat until golden brown. (very fast)

Remove shrimp from pan and raise the heat.

Whisk the sauce ( lemon, chopped tomatoes, & basil} in a pan at medium heat with white

White wine or vermouth. Return shrimps to pan for about 10 seconds and serve immediately,

after a shake with the basil leaves, with garlic toast

SW clear cool wind - Shrimp & Broccoli

The wind is from the SW and cool. The tide at hollywood beach is fine for swimming. the sun is bright in a clear sky.

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

se wind ,clouds - shrimp & arugula pesto

se wind continues but the showers are goneThe tide is low and clouds are high. the air has cooled down.

　

Spaghetti –shrimp - 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.

Kosher salt

Black pepper, fresh ground

　

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