SW breeze sunshine - Avocado soup

breezes from the caribbean sea bring sunshine and clear skies to hollyqood beach. the water is great for swimming.

AVOCADO SOUP

Avocados – 2

Chicken stock – 2 ½ cups

Black olives – diced – 1 TBL

Tarragon, ground – 1 TBL

Heavy cream – ½ cup

Lime juice – 2 to 3 TBL

Chives, handful, - chopped small

Spoon the meat from 2 ripe avos into a blender and add the chicken stock.

Pulse until it is smooth. Add the tarragon and lime juice and blend at low speed.

Do this again with the addition of heavy cream. Stir in the black olive and chill.

Pour the chilled soup into bowls and sprinkle the chives across the top

East wind - sunshine

East winds blow across hollywood beach and the sky is clear with lots of sunshine the water is fine for swimming along the shoreline

Lamb Kebobs & Couscous

Leg of Lamb 3 to 4 pounds cut into 1 ½ " pieces

Garlic – 4 cloves

Olive Oil

Butter – 2 TBL

Kosher salt -1/2 tsp

Black Pepper fresh ground – ½ tsp

Chili Stuff Chili Mix – 2 tsp

Couscous – 1 packet

Scallions – I bunch – chopped

In a 375 degree oven, brown the lamb in olive oil on all sides. With a couple pinches on salt and pepper and the chili mix.

Remove and skewer the lamb piece, return to oven and cook for 45 minutes.

Serve on a bed of couscous mixed with the butter and chopped scallions

EAST WINDS - SUN - Salmon fillets

East wind is bringing sunshine today to hollywood beach but not much warmth, The ocean is gooc for swimming,

Salmon Fillets baked in foil

Salmon Fillets ½ pound each – 4 pieces

Olive Oil

Tomatoes, fresh 3 to 4 , chopped

Onion, large, chopped

Garlic 3 cloves – diced

Zucchini – chopped, asymmetrical

Lemon juice , enough for a couple TBL

Oregano, dry

Thyme, dry

Chili Stuff Bonanza Fix Mix

Kosher Salt

White Pepper

　

Mix together the onion, garlic, tomato, zucchini with some olive oil and lemon juice, oregano, thyme, fish mix, salt & white pepper.

On separate sheets of foil, after you brush them with olive oil place the fillet

Spoon the vegetable mix over each fillet and fold up the foil around each fillet to make a nice tight little tent. Place the packets on a baking sheet.

Place the baking sheet into a preheated oven of 375. for about 25 minutes

Serve immediately with good fresh crusty bread and a chilled dry white wine

EAST WIND CLOUDS - Avocado Salad

East wind and clouds today at hollywood beach and the tide is low most of the day. the air and water are about the same temp.

AVOCADO , BARLEY & BACON SALAD


Barley - 1/2 cup
Bacon - 4 slices
Avocado 1, -iced
Corn - frozen, thawed - 1/2 cup
Peas - frozen, thawed - 1/2 cup
Red onion - chopped - 1/2 cup
Tomatoes, fresh diced - 1 cup
Chicken, roasted -light & dark shredded - 2 cups
Chicken stock - 1 cup
Kosher Salt
Black pepper, fresh ground


Cook the barley in about 2 cups of water. When the water is almost evaporated add a cup of chicken stock and let it cook down. Let the barley cool.
Fry the bacon crisp. Let it cool and break into small pieces

Mix this all together with the corn, peas, red onion and tomatoes in a large bowl.
Now toss in your chicken pieces and toss

Drizzle on a dressing of simple 1/2 and 1/2 olive oil and vinegar whisked with a couple of pinches of salt and pepper to taste. Toss this salad again, lightly and serve with some crusty fresh bread.

east WIND BRINGS THREATS OF SQUALLS - Talapia and lemon vinaigrette

North East wind that gusts and brings cloudy skies and squall chances to hollywood beach today the tide is low for most of the day and the air is cool.

TALAPIA Fillet with lemon vinaigrette

TALAPIA FLLETS - 6 pcs ½ lb each

Fish broth - 1/3 cup

Flour , 1/2ea sale

Black pepper fresh ground

olive oil 6 tbl

Shallots 3, thin sliced

Radiccio - 12 oz chopped

Cannelloni beans - 15 oz

　

Vinaigrette:

Lemon juice -

Italian Parsley , stemmed & chopped

Garlic cloves - 2 , minced

Lemon zest - 2 tsp

Sea salt

Black pepper

Olive oil - 1/3 cup

Heat a couple TBL of olive oil in a large skillet at medium. Sautee the shallots while stirring for a couple of minutes, add the radicchio and stir while it cooks for about 5 minutes. Add the beans and cook while stirring for another 5 minutes.

Salt and pepper the fillets and dredge in flour. Sautee separately .until brown.

Place on top of radicchio/bean mixture and drizzle servings with lemon vinaigrette

WIND GUSTS FROM EAST - Asparagus ,prociutto couscous

Gusty winds from east will keep
it cool today at Hollywood beach
the tide is low most of the day

ASPARAGUS. PROSCIUTTO, MUSHROOMS AND COUSOUS

Young Asparagus - 1 lb- hard ends trimmed off

Prosciutto - thin slices - 2 oz, then cut into small pieces

Mushrooms, Baby bella - 4 oz - sliced

Couscous - plain - 1 box

Olive oil

Lemon juice - one lemon

Kosher salt

Black pepper, fresh ground

Nutmeg, ground - 1 tsp

Put the asparagus on a sheet of foil along with the mushrooms and prosciutto and drizzle with olive oil.

Sprinkle with salt & pepper to taste and sprinkle with nutmeg and toss.

Drizzle with lemon juice and fold the foil into a neat packet and bake at 250 for about 1 hour for the asparagus to be tender.

Serve over a bed of couscous.

breeze from sw - LAMB, FETTUCINE - GREEN PEPPERCORN SAUCE

tHE SOUTHWEST WINDS SHOULD NOT POSE A PROBLEM AT HOLLYWOOD BEACH because the tide will be dropping most of the day with a low at about noon. the air and water temps are about the same , in the mid 70's.

LAMB & PASTA with GREEN PEPPERCORN SAUCE

　

Lamb , 1 ½ lb - cut into bite sized cubes

Fettuccine - ¾ lb

Olive oil

Garlic - 8 cloves

Onion, medium - 2 chopped

Red wine - 1 ½ cups

Beef broth - 3 cups

New potatoes - 2 - cut into bite sized pieces

Bay leaves - 2

Thyme, ground - 1 tsp

Green peppercorns - 2 oz

Kosher salt

Black pepper, fresh ground

In a large pan with olive oil, brown the lamb on all sides and remove to a warm deep pot

In the same large pan with olive oil sautee the garlic and onion, while continually stirring until it all gets shiny.. Transfer to the pot with the lamb.

In the same skillet deglaze with the red wine. And add back the lamb.

Add the beef broth, thyme, and bay leaves to the pot and potatoes and cook covered for about 1 ½ hours at low heat.

Boil the fettuccine for about 9 minutes or until al dente, and drain.

Transfer the lamb to a bowl

and now turn the heat back up and add the peppercorns to the beef broth, cook for about 10 minutes and now blend it all into a sauce and reduce by ½ at medium heat

Put the lamb over the fettuccine and the pour the sauce over the top and sprinkle with pinches of salt & pepper to taste