September 30th, 2014
Five friends decided to celebrate a birthday on Monday, 9/29. Where to go was the question. We decided to visit for the first time Lula Brazil. This restaurant is one of the newest additions to the culinary trail at the Delaware Beaches. As you all know, Rehoboth Beach is known for its diverse restaurants. Our residents and visitors are very particular about their foods. Some are foodies at heart, others pretend to be….they all want to have a good time, though.
Lula Brazil is located at 234 Rehoboth Avenue, Rehoboth Beach, DE 19971. Tel. 302-212-2755. Website? http://www.lulabrazil.com. They take reservations!
Guilty!! We were so loud. Thank God it was Monday night and the restaurant was quiet….not at our table. Look at us here!! We are the friends that dine…any time, anywhere, we are game for a good meal…and wine.
Brazilian cuisine is influenced by various cultures. This restaurant is focused on coastal Brazil. They do have the traditional Feijoada or stew with black beans and the Moqueca, which is a seafood stew, among other traditional dishes.
Some of us started with a house salad. The dressing was particularly good, made with passion fruit. You are not going to see the dressing on the photo. It was light but definitely very good.
The menu is written in Portuguese with the English translation.
Brazilian Crab Cakes with salad and passion fruit remoulade was ordered as an appetizer.
The Shrimp Ceviche was very good with jicama salad. Lime juice a predominant flavor.
“Linguine”, little neck clams in a garlic wine sauce….dinner.
A special of the evening was the Rib Eye. One of us wanted it. The Cabi Girl.
The salmon was ordered but the chef came out to tell us they did not have enough so they were also making a special dish, adding flounder…with a plantain puree which was very good.
The fish stuffed with crab was flounder, poached in a fragrant coconut veggie sauce.
We really had had enough food, so dessert was not necessary. But, since they knew we had a birthday celebration, an order of Brigadeiro arrived. These sweet balls or bonbons are made with condensed milk, and very similar to truffles, but a different consistency. They are popular in Brazil and they get their name after a Brigadier that helped stop a communist coup in Rio.
Our service was excellent. We had their undivided attention…..look for some salsa classes…might be coming soon to Lula Brazil.
Have a great day!!
September 29th, 2014
Tried and true recipes are always found on church cookbooks, school cookbooks, and other organizations. Anyone that likes to cook is a collector of these cookbooks. Having worked on a cookbook myself, it does take time to compile recipes. And, if you forget someone’s favorite recipe, forget it….chaos, and apologies will have to follow.
The Baked Eggplant Casserole recipe that will follow is from the recipe book of The Galleys of Nantucket. This cookbook was published in 1998 and it is now in its 17th edition. I bought Volume II. The Ladies’ Union Circle of The First Congregational Church in Nantucket, MA, are responsible for getting all these wonderful recipes. Many are given by the residents of Nantucket. The ones that don’t have any names are recipes used by the islanders; they just don’t know where the recipes came from.
I was reading the book and it does have great recipes. One, that was so simple, caught my attention and I think is perfect for Meatless Monday; a day of the week when maybe you might just want to leave meat aside. Really, it can be done any day, you know what I mean.
The recipe could be made gluten free by using gluten free barbecue sauce, and bread crumbs. These ingredients are easily found in any grocery store.
BAKED EGGPANT CASSEROLE
1 (1 1/2 lb.) eggplant
1/2 cup bottled barbecue sauce (your choice)
1 tablespoon instant minced onions
2 large tomatoes ( I used smaller tomatoes, therefore, I needed more than 2.)
1 clove garlic, minced
1 tablespoon chopped parsley
2 tablespoons melted butter or margarine
1/2 cup fine dry bread crumbs
1/4 cup grated Parmesan cheese
Pre-heat oven to 325 degrees.
Peel eggplant and dice into 1 1/2 inch cubes.
Cook 10 minutes in boiling, and salted wagter. Drain.
Mix barbecue sauce and onion together. Let it stand 5 minutes. While waiting, slice the tomatoes.
Fold sauce mixture, eggplant, garlic and parsley. Looks messy, doesn’t it. It is pretty good. You’ll see.
Sppon 1/3 of the mixture into a 1 1/2 quart casserole dish. Top with a layer of half of the tomato slices. Repeat, ending with a layer of eggplant.
Mix butter, bread crumbs and chese.
Sprinkle over eggplant.
Bake for about 45 minutes and until it browns a bit on top.
Serve and enjoy!!
Note: You can easily double this recipe. It can be used as a main dish with other veggies on the side. The recipe really surprised me. It tasted so good. If you like eggplant, this one is a winner. You might want to double it if you have hearty eaters in your household.
September 27th, 2014
Cooking comes from the heart….you can’t rush it. Some have that special culinary gift, others, like most of us have to follow a recipe. Matt Haley had that gift. I have seen him reading a cookbook while having sushi at Saketumi in Rehoboth Beach, Delaware. Was he getting ideas for a new dish, adding a little bit of this or a little bit of that, I don’t know and I never asked him.
I met Matt through my website, AboutMyBeaches. When I started the website in 2009, which is written in a blog style, it was because I wanted to promote the Delaware Beaches. I love to eat and cook so it started that way, with me reviewing restaurants. I am not a professional, but I know what I like and how I like to be served.
Every time I would write about a restaurant in 2009 I would send an email to the contact on the website of the restaurant I had just visited. Most brushed me aside. But, Matt was the only one that every single time answered personally from his email address. Later on my husband and I had a business relationship with him.
I remember writing to him about a friend of mine whose mother had gone to one of the restaurants and then they charged her $2 for replacing green beans….what? He would say, Gloria, just take them on my dime to the restaurant. I never did. Another time, just recently, another friend mentioned something else. Once again I did write….if I had a restaurant I would want to have someone of trust telling me what happened. Don’t you think? Anyway, I did and he never complained.
Farm to Table? What is That? Matt also showed us that the setting of a dining experience adds so much to the aura of savouring delicious, local food.
Always hands on, a dinner for Global Delaware, Matt’s non-profit, at Good Earth Market in Clarksville, Delaware, just west of Bethany Beach. That’s the first time I attended such an event. The idea of eating at a communal table, chatting and making new friends while raising funds for a worthy cause, was very appealing.
Cooking outdoors….local seafood, and veggies from the farm. Here are some photos of that event.
Another Farm to Table Dinner at Indian River was memorable, as well.
Cooking outdoors took a different dimension here. In the brush!!
About 150 strangers got together to enjoy local fish, veggies and each other.
On August of 2012, Matt invited my husband, John, and I to dinner at his home. I called it the Spanish Contingency Dinner. His guests were the 3 sisters of La Esperanza in Georgetown. Let me tell you that these sisters loved Matt like a son. He was so involved in La Esperanza, as well. He told me that every time he went on a trip, they would bless him, and cry, etc. etc., not knowing what trouble he was going to get into. Ha, ha! Their names? Rosita, Maria and Asuncion. Also in the group was a couple, Jose and Virginia who are the editors of Hoy en Delaware. It was then that he told us that he had been invited to be on the Board of Freeman in Fenwick. He was so excited!
I used to talk to Matt in Spanish, but to tell you the truth, he really did not understand much. I used to tell him that I could not understand how he could be with all these Spanish speaking people and barely say “Si”. It is the truth, and we would admit to it.
This was a great evening. My husband, John, was loving it. Someone else cooking and him eating. Matt and John had a really nice relationship.
Up to that afternoon, Matt did not know what he was cooking for dinner. If it had been me, I would have been running around my house like a lunatic. Not him; cool, calm and collected….and lucky too because someone dropped some fresh fish just in the knick of time. A simple preparation, was all that was needed. Salad and veggies were all done.
The rest of us brought desserts….Spanish desserts with me bringing my pride and joy…a Puertorican flan!
In the meantime, Matt asked me to stir something on the stove. I asked him where his spatula was. “I don’t have one”….what? A chef with no spatula? What is this? All I could think was, how am I going to serve my flan?
Matt really did not have a spatula. Here he is sliding the fish into the serving platter. He did it but it would have been easier with a spatula.
My flan was served….it did not look too pretty but everyone said it was good. It is hard to serve a plan with a plain knife!
It was an early evening. Good company and great conversation….Matt admitting that he did like the those holiday favorites like green bean casserole!! The traditional way, canned soup and all.
Matt did not have to worry about not having a spatula anymore….I did drop about 6 of them; all shapes and sizes, wishing him “Good Spatulating”.
Note: At the beginning of September 2013, I saw Matt at Safeway. That was his grocery store of choice. He had just arrived from Europe, I believe. We talked about my husband’s passing. Then, he said his brother had died too a few months back. No idea..so, now as I reflect on it, I am so sorry for his family’s loss. I wish them peace.
At the Indian River Inlet Farm to Table Dinner, it was getting darker and we were all ready to leave. I said “Matt, give me a smile.” And, here it is!! Good night, my friend!
Matt’s legacy continues. Please visit http://www.matthaleycompanies.com. In it you will find everything about his companies, including the Memorial Service celebrating his life on Sunday, 9/28, at 2 p.m. at Freeman Stage at Bayside.
September 26th, 2014
Rehoboth Beach, Delaware is located only about 2 hours and 20 minutes from Philadelphia. Crawling Philly for the day is no big deal.
We arrived at Talula’s Daily in the afternoon. Come to think of it…..right before 5 p.m. Perfect timing, right? It is located at 208 West Washington Square, Philadelphia, PA 19166. Tel. 215-592-6555. Website? http://www.talulasdaily.com.
Talula’s Daily is part of the Starr Restaurant Group in Philly known for quality of food and unique restaurants.
Washington Square is part of the Washington Square West and Society Hill neighborhoods of Philadelphia. It is a U.S. National Register of Historic Places. Walking around these squares and neighborhoods is always a treat. Residents do enjoy the outdoors.
Talula’s Daily is not a big restaurant but when you come in you can see how cozy it is. The Farm Table or Communal Table is in the middle of the room with smaller tables around it. It is the “it” table to grab. We, actually, did but I can see that for dinner it might be a quest.
The restaurant offers a wide range of foods….from soups to nuts and anything in between with drinks to accompany your choices.
We were fixed up with a variety of cheeses. That’s all we wanted.
Great presentation. All cheeses delicious with my particular favorite….the Beemster Goat Gouda.
St. Agur, a French Blue
Vintage Gouda, a Holland, Cow’s Milk
Truffle Gouda, another Holland, Cow’s Milk
Ossau Iraty, Basque, Sheep’s Milk
Beemster Goat Gouda, Holland, Goat’s Milk
Moses Sleeper, Vermont, Cow’s Milk
Note: Please check the website. If very informative with plenty of dining events that look so much fun!! And, “Like” them on Facebook.
Have a great week-end!!
September 26th, 2014
Time is flying by. Where did September go? The Delaware Beaches and Ocean City, Maryland have plenty of events during the Second Season at the Beaches. One thing for sure is that you will find a Pig Roast the last Friday of the month at the very popular Em-ing’s, located at the corner of Rt. 113 & Rt. 610….address is Bishopville, Maryland, right on the border with the Delaware line. Cannot miss it!!
Tels. 410-352-5711, 888-458-7436. Website? http://www.em-ings.com.
They are open Monday through Wednesday from 9 a.m. until 7 p.m., Thursday through Saturday from 9 a.m. until 8 p.m. and on Sunday from 10 a.m. until 6 p.m. You can also keep up to date with them by following Emi-ng’s on Facebook.
I have been a fan of Em-ing’s for years. I like their End of the Month Friday Pig Roasts, as well. They are popular and until the last bit is sold, they will be there. Today, is the day!! It is their first one of the Fall Season.
It is a very professional operation…catering, online sales, turkeys for the holidays…check them out!! Traveling on Rt. 113 north or south? Pick up some carry out and keep them happy while driving.
I know that for some roasting a pig seems a little….shall we say too much. But, for many it is the most delicious thing. And, the skin…crispy is awesome! I know, not very healthy, but it is only once a month.
Everything is prepared inhouse….You can get every day BBQ; beef, chicken, ribs…. rice pudding, corn bread, great pies, including some sugar free ones, and homemade sweet breads.
Grab a bottle of BBQ Sauce or Hot Sauce….pretty good too.
After the rain event on Thursday….this is an amazing Friday for a Pig Roast!! Have a good one!
September 24th, 2014
Second Season at the Delaware Beaches is really nice. Everything is open, no meters, except in Lewes, cooler temperatures…..and an amazing shoreline.
I have taken a few days here and there to do some Fall Travels….plenty of people take this time of the year to visit resorts, island, etc. etc. that otherwise would be packed during the summer months.
Plenty of activities and events at the Delaware Beaches….here are a few of my picks for now.
WEDNESDAY, 9/24 – 3-COURSE INTERACTIVE-CLASSROOM-STYLE COOKING DEMO – 6:30 p.m. -Catch 54, Route 54, Fenwick Island. First Course? Deviled Eggs, Hurricane Drink, Second Course? Shrimp Etouffee, Sazerac Cocktail, Third Course? Bourbon Cake, Milk Punch. Price $25.00 Please call Jim Affeldt, 302-436-8600. Best scenic views of the marshes in Fenwick Island!
THURSDAY, 9/25 – REHOBOTH BEACH HISTORICAL SOCIETY FALL WALKING TOUR – A 45 minute gentle stroll around downtown Rehoboth Beach starting at 9 a.m. at the Bandstand at the end of Rehoboth Avenue and the Boardwalk. The cost is $10. Reservations are required, so please call 302-227-7310. The tour will provide general info. about the history of Rehoboth Beach. It will also give you information on several of the storms that have shaped this coastline.
Walking Rehoboth Beach with Rehoboth Beach Historical Society
THURSDAY, 9/25, FRIDAY, 9/26 – MONTHLY SCREENINGS BY THE REHOBOTH BEACH FILM SOCIETY: LIFE ITSELF – 7:00 p.m.
On Thursday – Location – The Den at Bear Trap Dunes in Ocean View, Delaware…West of Bethany Beach.
On Friday – Location – Upstairs Screening Room at Movies at Midway on Coastal Highway in Rehoboth Beach
Admission is $4 for members and $6 for non-members. Directed by Steve James and produce by Martin Scorcese and Steve Zailian, Life Itself recounts the inspiring and entertaining story of film critic and social commentator Roger Ebert. Based on his memoir of the same name, the movie tells of his journey, from school newspaper reporter, to movie critic, to Pulitzer Prize winner, to t.v. household name, to the finding love at 50, and finally his “rhird act” as a major voice on the internet when he could not longer physically speak. Proclaimed by many to be the best documentary of the year. This is a must see for anyone who loves movies.
There will be a post film discussion at the Movies at Midway with William Nack, a close friend and colleague of Roger Ebert for over 50 years.
FRIDAY, 9/28 – REHOBOTH BEACH MUSEUM FALL OPEN HOUSE – 11 a.m. to 3 p.m. at the Museum, 511 Rehoboth Avenue. Refreshments will be served. This will be an opportunity for locals and visitors alike to go through the Museum at your own pace. The latest exhibit “Cruisin’, a historical look at not just toys on wheels, but an important mode of transportation for some, as early as 1817. Through the years Rehoboth Beach has been called the “Most Popular Beach in America”.
The Museum is next to the Visitor Center. Questions? 302-227-7310.
SUNDAY, 10/5 – THE EVENT FOR PET LOVERS AT THE BEACHES – 4TH ANNUAL BARK ON THE BOARDS – The Delaware SPCA will host this event from 10:30 a.m. until 12:30 p.m. Festivities will take place before the walk, starting at 10:30 a.m. Join the Rehoboth Beach community as we make strides agains animal homelessness!! First 200 to register will receive a Bark on The Boards Dog Bandana!! More info. and to register, please visit http://www.delspca.org.
Have a good one!!
September 22nd, 2014
Dining in Nantucket is a popular pastime. It reminds me of Rehoboth Beach, Delaware. You can enjoy fine dining but also plenty of casual eateries are sought out by many…
Visiting Nantucket with a local has been great. Knowing where to go, what to see, and what to appreciate. We decided to stay in and cook seafood. A visit to Sayle’s Seafood located at 99 Washington Street Extension was what we needed to do. Tel. 508-228-4599 Website? http://www.saylesseafood.com.
You can order seafood and appetizers, chowders, sandwiches and even dinner and sit out on their small porch. Or, take it home. Sayle’s Seafood offers catering services, including famous Clambakes.
We did not choose lobster but there were plenty to choose from. From a few pounds to over 4 pounds. They, actually, had pretty good deals.
Cod that’s what we chose and 4 or 5 pounds of mussels. These had just come in.
We had everything else we needed at the house. And, to Never Moor we went.
The cod was so easy to prepare. Just grated lemon, lemon juice, pepper, a bit of salt and butter. On 425 degrees cooking it 10 minutes to the inch.
The mussels were gorgeous and came out just beautifully. I love mussels and order them often. But, these climbed to a different level. Butter, wine, and their own broth….so delish!
The housemates were getting restless….too much wine at the table.
I sat down and looked at all of them and thought…..Friends are always there when you need them.
Totally loved these mussels.
We went outside after dinner. It was so quiet. The sunset was awesome!! And, then the stars came out.
September 22nd, 2014
Well, I was not sure how this recipe was going to come out. When I read it….it caught my attention. Meatballs, broccoli, cheese….I thought the almond gravy recipe I have would be great to dunk these little ones in. Plus, it is Gluten Free!
You can use your food processor, but I used the NutriBullet instead for the grinding of the almonds.
For the broccoli, I used the blender.
This is an easy one.
BROCCOLI PARMESAN ‘MEATBALLS’
1/2 cup raw almonds
1 bag of frozen broccoli florets, defrosted…enough to make 2 cups
1/2 cup shredded Parmesan cheese…the finer the better
2 cloves of garlic, minced
Salt and Pepper to taste
1 egg, slightly beaten
Preheat oven to 350 degrees.
Place the almonds in the NutriBullet or food processor. Go ahead and process until coarsely ground. Transfer them to a medium size bowl.
Place the broccoli florets in the blender or food processor. Pulse until chopped.
Add the chopped broccoli, cheese, and garlic to the almonds and season with salt and pepper to taste.
Stir in the egg.
Spray a mini-muffin tin with cooking spray. Form the broccoli mixture into 12 balls, squeezing them a little to make sure that they hold their shape.
Place each one in its own cup in the muffin tin.
Bake until they are golden on the outside and heated through. Even though the recipe said 20 minutes, mine took about 10 more minutes.
Remove tin from the oven and run a butter knife along and underneath each meatball to loosen them before gently popping them out.
Sprinkle with extra Parmesan cheese and serve with Almond Gravy….recipe to follow.
1/2 cup raw almonds
1 large clove garlic
2 medium tomatoes (I used the cocktail tomatoes that are larger than the grape tomatoes. I cut them in half; enough to make about 1 1/2 cups.
1/4 teaspoon sweet paprikra
1 tablespoon red wine vinegar (I used any infused Balsamic vinegar on hand.)
1/4 cup unsweetened almond milk
2 tablespoons fresh basil or 2 tablespoons Basil Paste found in the vegetable section at grocery stores.
Process almonds in a food processor or in the NutriBullet with the garlic, tomatoes, paprika, vinegar, basil, and milk. Process until smooth.
You don’t have to heat this gravy…it is great also on steamed veggies.
Enjoy and make it your own!!