SE WIND, CHOPPY SEA -Seared Tuna steak

South east wind keeps the rip-current flags flying today but the ocean is a good depth for swimming along hollywood beach. The sky is clear all day

SEARED TUNA WITH PINNAPPLE SAUCE

Pineapple sauce

Pineapple juice - 6 cups

Olive oil 2 TBL

Sweet onion 2 diced

Garlic 4 cloves - minced

Chili mix - 1 tsp

Honey - 2 tsp

Salt - to taste

Tuna

Tuna - 4 steaks

Black pepper - cracked - 1 TBL

Cayenne pepper 1 tsp

Chili mix 1 tsp

Olive oil

Kosher salt

Bay greens - 2 handfuls

Papaya - 1 diced

Heat pineapple juice in a medium pan at medium heat and reduce to ½ . Heat oil in pan & add onion and garlic and sautee until shiny add chili mix and stir. Add pineapple juice, cook until reduced. Put in blander and blend until smooth add honey and cook while stirring for about 5 minutes

Mix together pepper and chili mix and save in a flat bottom bowl. Brush both sides of tuna steaks with oil and sprinkle on salt to taste dredge in seasoning and at medium heat in a grill pan, sear the steaks season side down for about 2 minutes and turn over for about 1 minutes. Place salad greens and papaya on a plate place the tuna steaks on top and drizzle with pineapple sauce.

LIGHT SE BREEZE- FLAT OCEAN Chicken scalopini & linguini

The very light suthern breezes wont get the temp out of 80's and the water temp s cool but the tide is fine for swimming at hollywood beach and the skies are clear,

CHICKEN BREASTS & LINGUINI

Chicken breast, – sliced thin and pounded

Linguini – 1/2 lb.

Garlic, 2 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

all purpose flour - 4 oz.

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.or to al dente

Dredge shicken slices in flour to which has been sdded salt & Pepper

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

SUNSHINE AND WARMER -Spaghetti & clam sauce

TODAY THE WATER IS STILL COOL BUT AT LEAST THE AIR IS WARMING UP TO THE LOW 80"s and there is a lot of sunshine and little breeze

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

CLEAR SKIES, COOL OCEAN - grilled spiny lobster

The ocean has cooled down into the mid 70'A fter days and night of cold weather. iT IS FLAT WATER AT HOLLYWOOD BEACH AND ALL READY for brisk swimming, and after here is a quick and simple taste treat.

SPINY LOBSTER TAILS , GRILLED

6 tails about 8 oz each

2 oz butter, melted

Lime juice - 2 TBL

Kosher salt ½ tsp

Slice lengthwise and wrap in heavy foil, with generous amounts of butter and squirts of lime juice and pinches of salt.

Grill ,about 5 inches above coals for about 20 minutes shell side down.

Remove from foil and place tails flesh side down and cook for about 4 minutes or till golden brown

Serve with melted butter

COLD SW WIND, SUN -Snapper, Barbados

The SW winds will keep the air in the low 50's today but the sun is out and the water is still in the mid 70's

Simple and quick for one person

Snapper Barbados

　Snapper fillet 10oz

Lime juice 3 TBL

Parsley, flat leaf, chopped -2 TBL

Thyme - 1 TBL
Marjoram - 1 TBL

Shallots -1 TBL, CHOPPED

Garlic, minced - 1 ½ tsp

Cayenne pepper - ½ tsp

Olive oil - 2 TBL

Hot sauce - dash

Paprika 1 tsp

Sea Salt

Blend ingredients and coat fillet completely. Broil for a couple of minutes.

Serve with a crisp wine

clear air flat water warmer - Salad Mesclun, sausage

Today at hollywood beach the sky is clear and the water is flat & cool. The air is in the low 80's any breeze should be from the northwest.

HOT ITALIAN SAUSAGE, LENTILS, GREENS

Hot Italian sausage 3, casings removed and cross cut bite size

Garlic, 3 cloves , minced

Granny Smith Apple 1 peeled and minced

Greens , mesclun - couple handfuls

Fennel bulb, small -1 - diced

Celery, 2 stalks, diced

Sauce

Dijon mustard - 1 TBL

Olive oil & red wine vinegar - 2 to 1

Salt- pinch to taste

Pepper - pinch to taste