Run that by me one more time….Suicide Bridge? You’ve got to be kidding. No, it is true. Discovering our own backyards took us a few weeks ago to Suicide Bridge Restaurants in search for the best crabs you can find on the Eastern Shore. I mean it, the are.
It was a Thursday and the restaurant was crowded. I was totally impressed.
What a name and the fact that the bridge is small I was confused how anyone would commit suicide there. It is only 21 feet high. But, they have. The bridge was originally built in 1884. There have been about 6 suicides. Some shot themselves, others drove off and another one had second thoughts and was removed from the water. In any case there is a legend around Hurlock.
Our chase was for jumbo crabs. On our way there we called for a reservation and they said they had fat large ones. By the time we got there they told us they were just bringing Jumbos in and they would just have to sort them out. We can wait, we said. A Mai Tai, please while we are waiting.
These crabs could not have been more fresh.
We were sitting by the window overlooking the water and the crabbers coming in.
The restaurant can accommodate families, parties, and weddings.
A tourist bus from New York were having a blast eating crabs. You can have all you can eat or order by the dozen. Ours were going to be Jumbos, one dozen. These tourists were then going to take a scenic cruise for about one and a half hours on one of their Sternwheeler Riverboats. There are private charter cruisers as well.
Suicide Bridge Restaurant is located at 6304 Suicide Bridge Road, Hurlock, MD. Tel. 410-943-4689. http://www.suicidebridge.com
On their website above mentioned you may get directions. It is about an hour or so from Rehoboth Beach. Close to Easton, St. Michaels, Cambridge and Seaford. Totally worth it. Besides crabs they have a full menu.
The crabs were the best I have ever tasted. The restaurant opens Wednesday through Sunday.
The staff at the restaurant could not have been better. I have to give them a big shout.
I am still scratching my head wondering why I had never visited before. Locals have been going since its opening in the 1950’s.
All I can say is get out there and discover your backyard. There is so much to see and experience. I can honestly say that I cannot wait to go back.
AboutMyBeaches has a Facebook Page, check it out. Have a good one.
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To say that my fig tree has been in overdrive is an understatement. I have had this tree for 21 years. That’s how long I have lived in this house. My love for figs started many years ago in Bethany Beach where there were fig trees around the area. I knew where they were and I would pick some here or there. Once I took that first bite I could not believe how delicious it tasted. Totally different from a Fig Newton.
My fig tree has gone through the ups and downs through the years. Just like anything else. Last year we had a mild winter so the tree is like on steroids. I have given them to my Italian friends and neighbors. I have made a stuffed pork loin, jam, which I had never made before, an up side down fig cake, a regular fig cake and last night’s choice was a salad with Prosciutto accompanied by marinated jumbo shrimp (olive oil, garlic, herbs, salt and pepper) from Big Fish in Rehoboth Beach. We grilled them and they tasted like little lobsters.
As I organized the salad I got some arugula, grape tomatoes, spicy marinated black olives, marinated mushrooms and some white beans from Fresh Market. A red pepper chopped, goat cheese, and I cut the figs and prosciutto in bite size pieces. Simple, right? No exact measurements are necessary. You need enough of these ingredients so you can have all of them on your fork when you take that first taste of the salad.
Dressing:
2 cloves of garlic, minced
1 teaspoon of dried oregano
1/2 teaspoon Dijon mustard
1/4 cup good red wine vinegar
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup good olive oil
Put all ingredients in a jar and shake. Now, that’s easy!! My go to dressing at the moment. It tastes that good.
Dress your salad, serve it and make sure you garnish it with a couple of the figs. I went the extra step of drizzling a bit of balsamic glaze.
We enjoyed the salad as a first course. And then grilled the shrimp. They only take a couple of minutes
There is a hint of fall in the air, the leaves are yet not turning. It is the perfect time to eat outdoors; the food taste better. That’s my take on it.
AboutMyBeaches has a Facebook page. Check it out. Have a beautiful day.
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Seems we go to Downtown Rehoboth Beach on Wednesdays. Middle of the week, not too many people, praying for that. Weekends are impossible. So many restaurants to try and to go back. Have not been to all. The meters drive me insane.
Our choice? Blue Moon. This restaurant has been in Rehoboth Beach for so many years. It is located at 35 Baltimore Ave. Tel. 302-227-6515. Website? http://www.bluemoonrehoboth.com
You can make a reservation for the dining room or you can do like we do and make a high top reservation for the bar. You can enjoy a full menu there, as well. From Sunday through Thursday Nate on the Keys is playing. He brings his guests too. Check their website as the second season has started.
The bar area is fun with a diverse group of customers. One thing we all have in common is eating good food, having good service and the enjoyment of live music.
Magnolia was in the house. She sang with Nate and they were so funny together. Her last show, Games with Magnolia was Thursday. Things change a little during the second season.
One appetizer I always ordered and at times that is my dinner is the Tuna Carpaccio. #1 tuna, garlic aioli, shallot, lemon, olive oil and chives. So good on a hot summer night at the beach.
I love octopus so an order for the table of the Crispy Octopus was a must. Shareable too. The octopus was crispy on the outside and very soft in the middle. The chorizo gave the fingerlings and white beans a tasty flavor. And, the chimichurri added even more flavor and color.
Usually we have drinks and appetizers and continue on to try other places to eat in Rehoboth, but Wednesday we decided to stay. The food coming out looked amazing.
The Duck Breast was an entree, ordered medium rare. It has those delicious fingerlings, french beans, and a blueberry compote. Definitely well received.
I have not had anything blackened in a long time. My choice was the Blackened Sea Bass, over Carolina grits, baby carrots and peas. I was between that and the swordfish but once I saw the grits on the menu, it was a done deal. I would suggest to them to have these grits as a side dish so they are always available. I could have had a bowl. If you are there, this is one dish I would suggest you order if you like seafood.
Life continues at the beach in spite of the fact that the world is going to pieces. Fires, storms, floods, world unrest. This is a special weekend remembering the time when our innocent as a country was lost.
We have a lot of venues that offer live music. Bob Marley quoted “One good thing about music, when it hits you, you feel no pain”.
Have a nice weekend and remember AboutMyBeaches has its own page on Facebook. There and here the purpose is to promote our beaches, to find out about events, restaurants, reviews, where to shop and what to cook for dinner.
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All Summer long the Freeman Stage located in Selbyville about 4 miles west from Fenwick Island offers amazing shows for the whole family. Last night on a what I thought was going to be a rained out event, we were there to see Trombone Shorty. He is everything you can imagine a performer should be. The first thing he said was that it was so nice to be able to perform again.
It was so much fun and such a high energy performance. Trombone Shorty is best know as a trombone and trumpet player. He also plays drums, organ and tuba. He sings too, so a well rounded entertainer. A lot of fun and the perfect evening, as well.
There are still plenty more at the Freeman Stage. For more info., tickets, etc. etc. you can check their Facebook Page or their website
In the evening the shows start at 7 p.m. for the most part. Since I am also interested in what are we going to eat, you will find food trucks and also a grill inside the grounds. If you check their FB page they will tell you what food trucks will be there for each performance.
Perfect for last night the food truck that attracted our attention was Old Shoal Food Truck. They also have a Facebook Page. A creole menu for this week was exactly what was called for.
Joe was cooking but we talked to Sara who took our order. If you Google them it will show that they are in Exmore, Virginia. They have relocated to Lewes. Joe has been a chef in the area in the past at various establishments. So, the experience is there. They offer their services for private events, fundraisers and you name it, they can do it. This Sunday, tomorrow, they will again be at the Freeman Stage. If you are going please try them. The food comes out hot, deliciously seasoned and served with a smile on their faces.
We had the Crawfish & Crab Etoufee…crawfish, crab, green peppers, tomatoes and onions, served over rice with maque choux (creamed corn and other veggies; a Cajun dish) and jalapeno corn bread. It had a kick to it and if you want more of a punch there is plenty of hot pepper sauce to help you achieve that level.
All in all Summer 2021 continues to fly by. Enjoy your weekend.
Remember AboutMyBeaches has its own page on FB.
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“Real cooking is more about following your heart than following recipes.” unknown
That unknown quote is really so true. The Tuna Avocado Salad I will be sharing in this post did not start as my own. But, I made it my own by changing it a lot. It is easy, it is healthy and perfect for the summer weather here at the beaches.
In 2009 I started my blog. So it has been 12 years. I had forgotten all about it. It is a diary of sorts and still a lot of fun to put my thoughts, ideas, experiences on paper.
This is the final look of the Tuna Avocado Salad. It was enjoyed last week. Presentation is always something I care about. It adds to the mood of the evening.
The first thing I changed was the canned tuna. Fresh Sashimi tuna is what I used. Be mindful that you can modify this salad to your liking, using crabmeat, shrimp, lobster, chicken salad or whatever your heart or tummy desires.
The second thing that happened was that I needed a cylinder in order to make a perfect round stack. Could not find it anywhere so I opened a large can that held 32 ounces on both ends. For future references this recipe says that it feeds 2 people but it really feeds 4 if you use a smaller can. We had leftovers.
Ingredients:
two large fresh Sashimi grade tuna fillets (I usually say I need 2 good size pieces)
Mayonnaise ( I only use Dukes and you can start with a tablespoon and add more, but don’t let it get too soggy.
1 tablespoon chopped cilantro (If you don’t like it, and a lot of people don’t, use fresh Italian parsley.)
2 tablespoons of freshly squeezed lime juice
Avocados (They were small so I got 4 and used all of them.)
Pico de Gallo (Homemade, recipe will follow, use enough to top the stack. From 1/2 cup to a cup.
1/8 teaspoon of salt
PICO DE GALLO RECIPE
Pico de Gallo
This is not my recipe but it very easy and you can use it for so many things. Pico de Gallo is basically a Salsa. You can buy salsa at the store but why would you want to do that when it is so easy to prepare.
6 Roma tomatoes, diced
1/2 red onion, minced
3 tablespoons of chopped fresh Cilantro or Italian Parsley
1/2 jalapeno pepper, seeded and minced (I used bottled sliced jalapenos)
1/2 lime, juiced
1 clove of garlic, minced
a pinch of garlic powder
a pinch of cumin or to taste
salt and black pepper to taste
Combine the tomatoes, onion, cilantro or parsley, jalapeno pepper, lime juice, garlic, garlic powder, cumin, salt and pepper together in a bowl. Refrigerate for a couple of hours before serving. You will have leftovers and use it for tacos or for salsa with chips. Mind you that the jalapenos give it a kick. I do love that though.
Continue with the Tuna Avocado Stack
Dry the tuna steaks and season with salt and pepper. Heat a good skillet with a bit of oil. We only seared it, so it is rare in the middle. Of course, you can make it your way.
Take fillets out and cut them in small pieces for the stack. Not tiny pieces, just small. In a bowl mix the cut tuna, mayonnaise, cilantro or parsley and juice for half a lime. Add salt to taste and stir it together.
Peel and chop the avocados. Put them in a bowl and mash them a little bit but also leaving some of the chunks. Salt to taste.
Place the cylinder in the middle of each plate. First put avocado in and pack it in. Remember that you are making a stack so you want it to hold its shape. Then a layer of the tuna. Again, press on it gently so it stays. Finish with the Pico de Gallo salsa. Go on to the next second serving.
Always treat your stack gently when you are taking the cylinder out. You see that photo above. I was scared it was not going to work but it certainly did.
The Chili Bean Salad made it look that it was placed on pebbles. This Salad was a recipe given to my children’s school cookbook many years ago. It is very good.
Recipe
1 15 ounce can each of black beans, pinto beans, garbanzo beans and whole-kernel corn
1/2 cup chopped green onions
1/4 chopped fresh Italian parsley
1 cup diced celery
1 4 ounce can chopped green chilies, not drained
Dressing:
4 tablespoons olive oil
1/2 cup of apple cider vinegar
1 garlic clove, minced
2 teaspoons chili powder
2 teaspoons leaf oregano
1/2 teaspoon ground cumin
1 teaspoon of hot pepper sauce (I used Crystal)
Drain and rise beans and corn. Put all dressing ingredients in a jar; shake well to mix.
Combine all ingredients except dressing in a large serving bowl. Pour dressing over salad and mix well. Cover and chill 6 hours or overnight and mix it from time to time so all beans take advantage of the dressing.
When preparing your serving plates, just put it around it just like the photo shows. You will have leftovers.
Life around a table…”If the home is a body, the table is the heart, the beating center, the sustainer of life and health.” shauna niequist
This post is a little long and you may think this recipe is hard to make. I can tell you that it takes no time. I think you will love it.
AboutMyBeaches has its own Facebook page and Instagram Page.
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Look at the menu. Dalmata has been serving carry out this past year and just recently opened for inside dining. I love the idea that it stays open until 10 p.m. Located at 28 Wilmington Ave., Unit E in Downtown Rehoboth Beach, DE.
Just tried it on Wednesday and was pleasantly surprised. Seeing the restaurant taking shape from the street, it look like it was going to be so comfortable and pretty inside. It certainly is.
A little Chianti, and a chat with our server, Katie. She was very enthusiastic and knew her menu well.
I asked her about the size of the pizza. She said they were 14 inches and good to share if you have other things or if you are hungry it would be just perfect for one person. I found that it was a good size. The crust was delicious. It really was and our choice was #1 White Lightning. This pizza had creamed roasted garlic and garlic oil. I put the menu above so take a look at it to see what else was on it.
But before the pizza an order of the Caesar Salad which was perfect for one person. Love the croutons and dressing.
Not on the menu as a side serving, but they were making some in the kitchen. I am talking about Broccoli Rabe. They were very nice in serving us a dish full of it and I hope they add it to the menu. We loved it.
Another glass of Chianti because why not? It is the beginning of the 4th of July weekend. I know, I know…..Wednesday, right, but here at the beaches we take an opportunity to celebrate every time we get a chance.
I almost forgot to tell about my calamari. I love squid and octopus. When I see calamari on the menu I usually order it. Lightly fried, a little heat with the banana peppers and tasty sauce. Went very well with the Chianti.
I really do want to go back and try a few other things. Love that the menu is simple. The best things in life are usually that way, simple.
Enjoy the weekend. Celebrate and remember those who have given their lives so that we can celebrate.
A shout to Katie, as well.
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The color on trees and bushes have been unreal. Maybe is all that rain we got in the spring. At the moment no rain. Everyone is watering their gardens. I think I have more weeds than grass. It is what it is. After I finish this post I am weeding. It is cloudy in Rehoboth Beach, but warm which is great.
When I first got these beaches in the mid 70’s at times it was hard to get certain things. Now there is plenty. Friends of mine still think there are not enough good women’s clothing stores here but what the heck there is the internet. And it is all sent to Delaware tax free.
Last weekend it was the last day we were going to cook lamb. A whole leg of lamb, bone in. If you are looking for lamb, Hockers in Ocean View, DE, near Bethany has the best lamb. They get it twice per week. Some people think the taste of lamb is not to their liking. I love it. Well seasoned, lots of garlic, lots of veggies around it. And, plenty of leftovers the next day.
The table. I like to entertain year-round and the virus did not stop me either. You wonder why I am showing you this photo. But, just give me a minute, will you?
The plates were made by Master Potter Sabie Carey. My first plates were made 20 years ago. They are oversized which is what I wanted.
These ones were made this year
Sabieware Pottery is located in Clarksville, about 3 miles or so west of Bethany Beach. I wrote a post right here about her workshop. All you have to do is put on the search Sabieware and you can check it out. You can order from her but she also has some of her things on display and for sale.
On that same table instead of flowers I have the life time candles I found at the Penny Lane in Downtown Rehoboth Beach. The name of the store is called Sea Finds on 42 Rehoboth Ave., Unit 10. I fell in love with them. They are made in Arkansas and Sea Finds is the only place that sells them in the area.
It is an oil burning candle with no odor or smoke. All handmade. Different sizes and varieties. Wicks never need to be replaced. They are perfect for your home or for gifts.
Word of mouth is the best advertisement don’t you think?
So if you are visiting check these local places for your next shopping adventure.
Have a great Sunday.
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How many broccoli salad recipes have you made or tasted? This Broccoli Salad is a Keeper. It is cold, crunchy, and requires no cooking. Perfect for those hot summer days about to be here in a few days. Have you seen the forecast? A dreamy week for those sun seekers.
Pretty isn’t it. The salad dressing has mayonnaise and sugar but that is still better than having the macaroni or potatoes. It’s all good in moderation.
I like it a lot. And I have gotten lots of compliments on it. You can make just half of the recipe but it is great for a crowd.
2 lbs of broccoli florets (8cups) Cut them in bite size pieces.
1lb of bacon, cooked and minced (I get a nice thick one)
1/2 cup red onion, minced
1/2 cup sunflower seeds
1 cup raisins golden or brown. I used golden. Raisins? Yes!! So good.
Dressing:
1 1/2 cups mayonnaise (I use Dukes, to me is the best.)
1/3 cup sugar
3 tablespoons lemon juice
3 tablespoons Apple cider vinegar
1/2 teaspoon salt
In a small bowl mix together mayonnaise, sugar, lemon juice, apple cider vinegar and salt. Whisk until smooth.
In a large bowl toss together broccoli florets along with bacon, red onion, sunflower seeds, raisins and prepared dressing. The best way to have this salad is to let it chilled at least an hour. But if you have to you can serve it immediately. Only if you have to.
This salad can be eaten by itself but it pairs well with barbecue meats, grilled fish, or shrimp. I chose to paid with soft shell crabs.
And with grilled shrimp and eggplant.
Enjoy. AboutMyBeaches has a Facebook Page. Check it out.
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