August 30th, 2010
This unique event, the first one in Delaware will take place on Monday, September 6th, starting at 3:00 p.m. It will be held on the seaside grounds of the Historic Indian River Life Saving Station, located 3 miles south of Dewey Beach or 1 mile north of the Indian River Inlet on Rt. 1.
If you are not familiar with this historic site, then please check my post written on 8/29. All you have to do is scroll down to that date.
Chef Matt Haley is the Host and Chef for Outstanding in the Field (OITF).
This organization started in 1998. OITF travels the world to find exceptional chefs to showcase the local food culture and salute area farmers, growers, and fishermen.
Fish On, Betty’s Pure & Simple, Lupo di Mare, Bluecoast, Northeast Seafood Kitchen and Catch 54 are the restaurants that feature the farm-to-table concept. These restaurants have available local farmers’ products, and their proximity to Sussex Country farms and farm markets, make it so much easier.
And should I ask , what would be on the menu? The freshest the area can provide that day; maybe crab, rockfish, sweet corn, juicy tomatoes, peaches or locally raised beef. Each course is going to be paired with an appropriate wine. You will have to attend and see.
The price is $200 per person. To order tickets and for more information about Outstanding in the Field, please visit www.outstandinginthefield.com.
See you there….maybe, if I can get tickets….
August 30th, 2010
I have already written the other day how all my figs were ripening at once. You can’t keep up with them. I decided to invent the following recipe. I thought the pork loins came out great but do not do justice in the picture. The taste was sweet and tangy at the same time.
Pork Loin with Fresh Figs
1 package pork tenderloins (2 in a package)
Rub:
2 garlic cloves, pressed
1 tsp. pepper
1 tsp. Mrs. Dash onion and herb
1 tsp. Mrs. Dash Italian Medley
2 tablespoons or a bit more of olive oil
juice of one lime
Prick the pork loins and rub the seasonings all over. Place in refrigerator at least 1 hour but the longer you let it marinate the better.
Brown pork loins on a skillet on all sides and while doing so then prepare the rest.
7 figs, chopped
10 shallots, chopped
1/4 cup of caper berries, stems off and cut in 1/2
1/4 cup of White Balsamic Fig Infused Vinegar. I used Alessi and you can get it in the vinegar section of a good supermarket.
1 tablespoon olive oil
1/4 cup of Chutney. I used Crossed & Blackwell (any chutney)
1/2 teaspoon pepper
salt, optional
1 tblespoon chopped cilantro, optional
Take about 1/4 cup of the chopped figs, the vinegar, oil and chutney and process in the blender. After blending then set aside.
Line a cookie sheet with heavy foil, enough of it that you will be able to make a canopy over the pork loins.
After browning the pork loins place on the cookie sheet and arrange with the rest of the figs, shallots, caper berries, salt and pepper. Drizzle some or all of the blended figs/vinegar/chutney and sprinkle with cilantro, if so desired.
Bake at about 45 minutes to 1 hour in a pre-heated 350 degree oven.
Slice thin and make sure you put a couple of spoonfuls of the vegetables and juice on the sliced pork.
Serves 6.
Please note that I really do not use salt in my food so that’s why the Mrs. Dash is mentioned in the recipe. Fresh herbs and anything else you would like, would do just fine. I was just experimenting to see how the figs would do with the pork.
I decided that a Plantain Mash (Mofongo) would be good with it. The problem was that I had never made Mofongo. I decided to use my mortar and pestle. I would have to agree that if you do not have one, it would be hard to do in a bowl, not impossible, but hard.
The other problem I encountered with the mofongo recipe was that I thought it was a little dry. I need to experiment and see what else I can do to make it just right. Maybe someone from the Dominican Republic will give me a hint.
Plantain Mash (Mofongo)
3 green plantains
1 quart or 4 cups of water
1 tablespoon salt (optional) I put a tiny bit of salt.
2 large garlic cloves, peeled
1 tablespoon olive oil
1/2 lb. of pork crackling (Are you crazy? I don’t have that here. I used bacon.)
vegetable oil for frying
Best way to peel the plantains is cut the 2 ends and put in microwave, one at a time for 1 minute. Cut with knife lenthwise and peel.
Cut into 1 inch diagonal slices and soak for 15 mintues in salted water. Drain well.
Heat oil to boiling point and add the plantain slices. Fry for about 15 minutes or until golden but not browned. Drain on paper towels and reserve.
In a mortar (or heavy bowl), crush cloves well, add olive oil and mix. Remove from the mortar or bowl and reserve.
Crush in the mortar part of the fried plantain slices together with part of the bacon. Add some of the mixture of crushed garlic and olive oil and mix thoroughly. It is tricky, believe me.
You are supposed to shape into balls. I just let the shape of the mortar do it and turned it over. It was good, just a little dry; great taste, though.
Make them your own, that’s the pleasure of cooking!!
 My serving of Pork with Fresh Figs and a Plantain Mash (Mofongo)
P.S. “There is no love sincerer than the love of food.” george bernard shaw
Talk to you later….
August 26th, 2010
I remember the first time I tasted a fresh fig. Well, there is nothing better. Fig Newtons? No way, not even close. I instantly became a fan.
Purplish brown, greenish yellow, and deep burgundy; the colors that are so characteristic of fresh figs.
 My Fig Tree Their season? August through early Fall. If you have a fig tree like I do and all of a sudden there are so many of them ripening at the same time, then be sure to keep them in the refrigerator because they can spoil quickly.
There are so many recipes. I love just eating them off the tree. Added to salads, broiled with feta or mascarpone cheese on top, muffins, sauces, in ice cream, the possibilities are endless.
The following recipes are easy and delicious.
Fig Muffins
1/2 cup butter or margarine, softened
1/2 cup sugar
2 eggs
1 1/2 cups all purpose flour
2 tsps. baking powder
1/2 tsp. ground cinnamon
1/4 tsp. ground cloves
1/2 cup milk, divided
1 cup chopped fresh figs, divided
1/2 cup chopped pecans
Take 1/4 cup of the milk and 1/4 cup of the figs and blend together in the blender. It will be used when ingredients need to be added to the muffin mix.
Pre-heat oven to 350 degrees.
Cream butter and sugar until light and fluffy.
Add eggs, one at a time, beating well after each addition
Combine flour, baking powder, cinnamon, and cloves; add to creamed mixture alternately with milk, stirring just until moistened.
Stir in the blended fig mixture, pecans and chopped figs.
Spoon muffin batter into greased and floured muffin pans, filling three quarters full.
Bake 18 minutes if you are using the mini-muffins or for 20 minutes for regular muffins.
They are best served warm. It will yield 40 mini-muffins or 20 regular muffins.
A Fig Cobbler
5 cups fresh figs, halved
2 tsps. lemon juice
3/4 cup sugar
3 tblsps. all purpose flour
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1 tablespoon butter or margarine
Cheddar pastry
Arrange figs evenly in a lightly greased 10 x 6 x 2 inch baking dish
Sprinkle with lemon juice
Combine sugar, flour, cinnamon, and nutmeg. Stir well, and sprinkle over figs.
Dot with butter.
Roll Cheddar Pastry out to 1/8 inch thickness on a lightly floured surface; cut into 10 x 1/2 inch strips.
Arrange in lattice fashion over the figs.
Trim edges.
Bake at 350 degrees for 40 to 45 minutes.
Cheddar Pastry:
1 cup all purpose flour
1/4 tsp salt
1/3 cup shortening
1/4 cup or 1 ounce shredded Cheddar cheese
2 tablespoons of cold water
Combine flour and salt; cut in shortening with pastry blender or fork until mixture resembles coarse meal.
Stir in cheese.
Sprinkle cold water, 1 tablespoon at a time, evenly on top.
Stir with a fork until dry ingredients are moistened.
Shape dough into a ball until ready to use.
Enjoy it and make it your own. Reduce sugar, if you want or use different flours for baking if you have a gluten allergy. Eliminate the nuts if you have that allergy, as well.
Talk to you later….
August 25th, 2010
I have known Alice Klein for so many years now. I always remind her that I am such a loyal customer having bought a lot of her jewelry for myself, as well as for many of my friends. I have also come to know her husband, Bryant Clark, also a jeweler. This couple works together 24/7.
I wrote a post on 9/3/09 about T.K.O. and if you would like to read it, please click on the month of September on the left hand of this blog, under Archives and scroll down to the date. In it there is more information on this unique jeweler.
T.K.O. is located on 100 Atlantic Ave., # 6 & 7, Bethany Beach. Tel. 302-539-6992. Cell phone is 302-841-9088. Website is www.tkodirect.com and the e-mail is tkodirect@verizon.net.
It is true when they say that if your job is your passion, you will never work a day in your life.
You can tell Alice is into her work; plastics, precious and semi-precious stones, pearls, gold, gold filled and silver are the materials she utilizes to make unique pieces of jewelry, recognized by the ones that know her creations.
She has been in busines for 30 years and I consider her designs to have that edge that set them apart from the ordinary.
I stopped the other day to get a present and she had so many pretty new designs. I have said it before, that the pictures and even the website do not do justice to her pieces. You have to visit the store to get the full effect.
Alice loves her custom work. Customers are known to bring their outdated jewelry and Alice will give them a “face lift”.
She has beautiful pearls and a great collection of color stones.
At T.K.O. you will find just a little something for yourself for as low as $18 or you can just splurge and spend into the thousands.
Most of all, I think Alice and Bryant, are known for the individualized attention offered the moment you step into their store.
Alice and Bryant; a couple that has been able to work together for so many years also find time to play together, as well. What do they like to do? Extreme kite surfing.
Here is a peek to some of their pieces.
 Natural color fresh water pearls, wrapped in multi-colors of 14kt gold (rose, yellow, white, green) 
 "Porcupine Necklace" Natural fresh water green pearls, enhanced, with detachable clasp.  Another "Porcupine Necklace"  Tahitian Pearls
Have a great Day!! It feels like Fall!! Talk to you later….
August 23rd, 2010
It’s so funny, I just don’t think about it, but, when I want to go to Bethany Beach I just get in my car; I live in Rehoboth, and in no time I am in Bethany.
Many years ago it was such a trip. I thought about it on Saturday, as I was checking out Bethany. On Friday I had tried to find parking, to no avail. So, I went back on Saturday and as I was looking for that elusive parking space I noticed the Historical Marker placed on the corner of Pennsylvania and 1st Street.
There is a bench and a small deck for viewing the area called the Loop Canal.
The Loop Canal was completed on 7/8/1910. This was its centennial anniversary. It marked the end of a long journey for vacationers traveling to Bethany Beach in the early days. Arriving in Rehoboth by railroad, travelers would continue their voyage by boat, crossing Rehoboth and Indian River Bays to the Assawoman Canal.
The last part of the trip? A 2 horse drawn “bus” through the deep sand to Bethany. To make it better, a shallow waterway was dredged from the Assawoman to this location on Pennsylvania and 1st Street.
With the opening of the Canal, travelers could complete the final leg of their journey by boarding a single boat in Rehoboth. The shallow-draft motorboat was called the Allie May and could not back up, so a loop was formed at the 1st Street dock to allow the boat to turn around for its return trip.
I did find that parking spot, more than a few streets north of Garfield Parkway, which is the “Main Street” in Bethany. This town is looking so pretty. I tend to call it the beautification of Bethany Beach. There are flowers all over the place. And, not just stuck in the ground; the mulch, the combination of colors are beautiful. Who is this person that is doing such beautiful work? I called the town office because I want to thank her for a job well done. I found out that her name is Melinda. So, thanks, it really does look pretty.
I took a walk along the Bethany Beach Boardwalk where a lot of the entertainment takes place every week. It is a meeting place; enjoying the fries, ice cream or just a simple walk. It was so hot and the beach was crowded.
It brings back memories because this town was my children’s playground for so many years.
 Garfield Parkway (Bethany Beach's Main Street)
If you are in Bethany Beach this week and have young children you will find that on Wednesday, 8/25 is Kids’ Night at the Firehouse from 6 until 8 p.m. The registration starts at 5:30 p.m.
Ages 5 and up (under 5 must have an adult attending), will learn about firesafety, 911 calling, a visit from Sparkey and meet the firefighters in a fun and educational way. $5 donation/child. For more information, please call 302-539-7707.
At the Freeman’s Stage at Bayside – West of Fenwick Island – On Thursday, 8/26 you will be able to enjoy a Doo-Wop Celebration with the Bronx Wanderers, from 7 until 9 p.m.
Freeman’s Stage at Bayside is 4 miles West of Fenwick at Rt. 54 and Rt. 20.
It is Free!! The Bronx Wanderers echo an era of the past while breathing a new life to future sounds. Ages 15 to 90. They favor the songs of yesterday from Doo-Wop to Dion and the Four Seasons.
More info. needed? Call 302-436-3015 or visit www.freemanstage.org.
If you are at our beaches, kick back and relax. That’s why you are here!!
Have a great day. Talk to you later….you know I will….
August 22nd, 2010
 Four wheels move the body. Two wheels move the soul. I decided to go to Lewes, Delaware, yesterday afternoon and meet my friend, Shelley. The coastal towns in Delaware are busy and crowded. Summer, as we know it, is coming to an end.
We were walking right in front of Cafe Azafran and behind Half Full when we stopped to gaze at the motorcyle, just parked there. The Indian Drifter.
 Never trade the thrills of living for the security of existence.  If you don't ride in the rain you don't ride. Two helmets and no riders around. But, look at it. It looked amazing. Beautiful and I am not a rider.
 Only a Biker knows why a dog sticks his head out a car window. As I started taking the pictures, the riders came out laughing. It was that laughter that got my attention. They were definitely having fun.
I did not know them. They allowed me to take their picture and they were from Milton, Delaware, just north of Lewes. Locals? Natives? Don’t know either.
 Young riders pick a destination and go...Old riders pick a direction and go. It was a couple enjoying their time together….priceless!!
August 18th, 2010
“Saving the world one foot at a time.”
The foot contains more bones than any other single part of the body; it is also very vulnerable.
The oldest leather shoe was found in 2008 in Armenia. It is 5,500 years old.
If The Shoe Fits, yes it brings back memories. I wrote a paper all about shoes in college. I have always liked shoes. I don’t know if it is the instant gratification of trying them on or just the fact that it does not matter if you are fat, skinny, poor or rich; you can always find a pair that will suit you fine.
I stopped at Just Comfort Shoes the other day to see if they carried a brand of shoes that I found in Boulder, Colorado a few months ago. Jambu is the name of this brand. This brand of shoes outsoles are made with partially recyclable and reusable rubber. They are comfortable, and stylish; not too rugged and not too dressy. The one I bought was a clog, but they also make other styles, as well. They do carry this brand at the store, so if you have tried them and liked them now you know where to go.
Just Comfort Shoes has 2 locations in Rehoboth: 237 Rehoboth Ave., tel. 302-227-2520, and 18756 Coastal Highway (shopping center where Starbucks is located), tel. 302-645-6590. You will also find them at The Avenue at White Marsh in Baltimore, Maryland, tel. 410-931-4296.
The owner of the store is Sharon Lee. The website is www.justcomfortshoes.com and they are also on Facebook.
Having said all this I want let you know that I have to be honest with you. In college I wore clogs and I loved them. I also wore the highest platforms of the time. I guess I am dating myself. I loved both styles. I am not sure when I saw the first Dansko clogs and Birkenstocks but my thoughts were that there was no way I was wearing them. I thought they looked good on someone else’s foot; not mine. Too big, too wide, too earthy, maybe?
Never say never, right? I have them all. They are comfortable, what can I say? With the Birkenstocks, I prefer one particular style, but it is all a matter of preference.
Just Comfort Shoes has come a long way since they first opened. They have so many brands for men, women and children. Some of them are made in Austria, others in Germany and, can you believe it?, some here in the U.S.
The store on Rt. 1 has plenty of parking. The one in Rehoboth, you will have to drive around but soon enough the town will be slowing down a bit and parking meters will be out.
I think Just Comfort Shoes has the largest selection at the Delaware Beaches of the following brands: Birkenstock, Dansko, Keen, Earth, Jambu, Vibram Fivefingers, Teva, Mephisto, Finn Comfort, Think!, Sanita, Sanuk, Poliwalks, Acorn, Taos. Also, they have just gotten the Minnetonka Moccasins in very pretty colors.
Sharon keeps updating the stores and a selection of boots has just arrived.
Guess what? Sharon also speaks Spanish.
Have a great rainy day!!! Talk to you later….
August 16th, 2010
 Al Fresco I was taking, Addy, my dog, for a walk early this morning. It was humid. So much more than yesterday and I started to wonder what would I want for dinner tonight. I have not had anything for breakfast yet, and already dinner was on my mind.
I think dinner is my favorite time of the evening. Having it al fresco makes it even better.
The following 3 recipes would be perfect for a day like today. They are easy too.
Flank Steak Wrap
1 beef flank steak – 1 to 1-1/2 lbs.
4 cups pre-cut coleslaw mix
1 cup chopped green onions
salt and pepper to taste
8 medium flour tortillas
1/2 cup honey roasted peanuts, coarsely chopped
Dressing:
1 cup rice vinegar
1 tablespoon honey
2 tablespoons sesame oil
For the dressing, just combine the rice vinegar, honey and sesame oil in a jar and shake vigorously.
Place beef steak and half of the dressing in a plastic bag. Close bag securely and marinate in refrigerator for 1/2 hour.
Pour other half of dressing in a large bowl and toss with coleslaw, green onions, salt and pepper.
Place steak on grill over medium coals and cook 17 to 21 minutes for medium rare to medium doneness. Let it rest on a cutting board for a few minutes and sprinkle with salt (optional) and pepper. Slice into thin strips on the diagonal.
Warm tortillas 10 to 15 seconds in the microwave.
To assemble: Place beef slices, some coleslaw mix and peanuts on a tortilla and roll tortilla. Garnish with green onions and peanuts.
Note: Allergies? To make it gluten free, then you will need to find corn tortillas and read the ingredients on the peanuts. Peanuts are usually dusted with wheat. Crazy, isn’t it? Peanut allergy? Then you know what you need to do. But maybe you can give it a little “cha-cha” by adding chopped jalapenos instead of peanuts.
Raspberry-Lime Agua Fresca (Non-alcoholic)
If you like raspberries, then you will probably like this refreshing drink; definitely, better than soda.
3 cups or a 12 ounce bag of frozen raspberries
1/2 cup sugar (you may use sugar substitute, please adjust)
1/2 cup lime juice
ice cubes
fresh mint sprigs
lime wedges
Place raspberries, sugar and lime juice in a blender along with 2 cups of cold water. Puree, and then pour the mixture into a large pitcher.
Sir in 6 cups of cold water. Refrigerate for at least 1 hour and up to 2 hours.
Stir well before serving. Pour the agua fresca over ice and garnish with mint sprigs and a lime wedge.
Note: If you would like to spike it, then white rum or tequila would be the liquor to add.
White Sangria
There is nothing better than a good Sangria on a hot summer day. I will admit that my favorite is the traditional red one but it also good to alternate and serve a white one on a warm day.
1 green apple, cored and cut into 1 inch chunks
5 strawberries, hulled and thinly sliced
1/2 cup canned pineapple chunks with 1/2 cup juice
2 limes, thinly sliced
one 750 ml. bottle of white wine
1/4 cup triple sec
1 cup orange juice (4 oranges)
1/2 cup lemonade
ice cubes
Combine all ingredients except the ice cubes in a large pitcher and chill for at least 2 hours or up to 2 days. Serve the white sangria in glasses filled with ice, being sure to include a selection of the fruit in each glass.
Makes about 8 cups. Can easily be doubled.
Enjoy it and make it your own!!!
Talk to you later…you know I will…
|
0 Comments