Overcast with NE winds -Key Lime Pie

The wind is from the north east and the sky is overcast, not much sun today but the eateries along the broadwalk in hollywood all like to serve you

KEY LIME PIE

A very simple recipe

Fresh Eggs , 4 - separate yokes from white

Unsweetened condensed milk - 14 oz can

Key Limes - 4 tsp Zest

Key Lime juice - ½ cup ( takes about 1 doz. or more)

1. Whisk the egg yolks and lime zest together in a bowl until tinted light green. This takes about 2 minutes

2. Beat in milk, then juice and set aside at room temperature till it thickens.

3. Preheat oven to 325 degrees.

4. Mix graham cracker crumbs and sugar in another bowl.

5. Add butter and stir with a fork until well blended.

6. Pour this mixture into a 9-inch pie pan and press over the bottom and up the sides of the pan. Try using the bottom of a measuring cup to make sure the graham cracker mixture forms a firm crust on the bottom of the pie pan.

7. Bake on the center rack for about 15 minutes until the crust is lightly brown, remove and let cool to room temperature.

8. Pour the lime filling into crust, spread evenly, and then bake for 15 minutes until the center sets, but still wiggles when shaken.

9. Remove from oven and cool to room temperature.

10. Refrigerate for at least three hours until well chilled.

Some of you might like to serve it with a whipped cream topping or a meringue topping, but I prefer keeping it simple. If the pie seems to be sticking to the pan when serving, try dipping the pan into a bowl of warm water to loosen it.

SE BREEZE AND OVERCAST SKY - Chicken, chorizo, green pepper hash

The breeze from the south east brings overcast skies and doesnt warm the ocean at hollywood beach. or the hearts texans and virginians who like to butt into womens private matters

CHICKEN, CHORIZO, AND GREEN CHILI HASH

Butter, divided -2 TBL

Onion, 1 - chopped small

Garlic 3 cloves - minced

Chorizo, ½ lb squeezed from skins and crumbled

Chicken, cooked 1 lb. - cut into ½ cubes

Potatoes, 3 - ½” cubed

green chilies, roasted 1 cup-chopped

Green onions 2 - chopped

Oregano - pinch

Sea salt - pinch

Black pepper pinch

Cream - 3 oz.

Paprika - ½ tsp.

　

Cook in butter onion and garlic while stirring for about 5 minutes or until onion is soft and shiny stirring all the time so garlic doesn’t burn

Cook potatoes separately , covered until they are soft. Add the chicken, chorizo and chilies and cook for about 5 minutes. Stir in the cream and seasoning.

When serving sprinkle the top with green onion

EAST WIND COOL - red conch chowder

THE WEATHER IS COMING FROM THE EAST AND IS STILL COOL. BUT IS WARMING BUTTHE OCEAN IS WARMER THAN THE AIR.

RED CONCH CHOWDER

　

Conch, large 2 -chopped

Lime juice 2 TB

Sea Salt - pinch

Black pepper - pinch

Bacon 2 strips

Celery 2 stalks - chopped

Onion 1 -chopped

Green pepper 1 - chopped

Tomatoes, stewed 15 oz can

Tomato paste 4 oz.

Tabasco to tasdte

Water 4 oz

Dry vermouth

Bay leaf 1

Thyme, ground - ½ tsp.

Pound conch and chop. Add lime juice sea salt & pepper and Tabasco and stir.

Marinate conch in this mix . Saute bacon with celery and onion and green pepper. Add everything to a wok along with the marinated conch and stir fry with tomato for a couple of minutes. Add the thyme water and bay & vermouth and simmer for one hour. Serve with crusty bread

eastern breeze cloudy skies - Roman chiecken

Eastern breeze continuee to blow on-shore at hollywood beach. The air is a little warmer and the swimming is fine.

ROMAN CHICKEN

Chicken breasts,2 - sliced in half

Thighs, 2 - bones in - all chiccken pieces should be skinned

Red bell pepper- julienne

Prosciutto 3 oz - chopped

Garlic 3 cloves chopped

Tomatoes 15 oz can diced

Chicken stock - 4 oz.

Dry vermouth - 4 0z

Capers - handful

Parsley flat leaf chopped ½ cup

Olive oil

Sea salt\black pepper fresh ground

Oregano 1 tsp

Thyme - 1 tsp

Add enough olive oil to brown chicken on both sides after adding salt and pepper to taste, .remove after browning.. In the same pan cook the peppers and prosciutto until prosciutto is crisp and peppers are shiny, about 5 minutes. - add oregano and thyme now.

Return chicken to pan and add stock and vermouth. Simmer for about 20 minutes. Add the capers and parsley just before serving