July 29th, 2010
I love buying cookbooks. I read them like novels. And, I don’t discriminate; neighborhood cookbooks, different cuisines, fundraising and school ones.
The last time I was in Boulder I bought a couple of them. They looked easy and a little innovative.
One of them is called Amor y Tacos. In it the recipes are modern Mexican tacos, Margaritas and appetizers. The author? Deborah Schneider.
She combines the recipes of taqueros in roadside stalls in Baja with the ones in Tijuana.
My son decided yesterday, after I had cleaned the kitchen that he wanted to make some tacos. With this book in hand he decided on the Lemon-Garlic Chicken Taco with Mezcal.
The sauce in this recipe is spicy-lemon garlic flavor; almost like a variation of a Caribbean mojo sauce. The meat is to be tossed with all the great flavors of the marinade after it is cooked and not before.
Lemon-Garlic Chicken Taco with Mezcal
4 large boneless chicken thighs, with skin on
1 tsp. olive oil
Kosher salt
1 large clove garlic, peeled and finely minced
1 small serrano chile, minced
Fresh-ground black pepper
1/2 lemon
1/2 lime
1 1/2 tsp. mezcal or blanco tequila
2 tablespoons chopped cilantro
12 (4″) corn tortillas, warmed
Shredded lettuce
1 avocado, diced, sprinkled with a little salt
Pre-heat pan over medium heat. Toss the chicken thighs with the oil.
Starting with the skin side down, cook the thighs until the skin is very crisp. Turn and cook them until done.
Sprinkle the crisp with a little salt. (The chicken may be roasted, if you want, skin side up and uncovered, in a 375 degree oven until well done and golden crisp.)
When the chicken is cooked, slice it thinly or dice it. Place it in a bowl and toss it with the garlic and serrano chile, 1/2 tsp. salt, and a couple grinds of fresh pepper.
Squeeze the lime and lemon juice directly over the chicken, add the mezcal (or tequila), and stir in the cilantro.
Serve wrapped in the warm tortillas with lettuce and avocado.
Note: If you cannot find serrano chiles just substitute with a jalapeno, just like he did.
This recipe turned out delicious; it is spicy but the combination is great.
Note: Mezcal is made from agave throughout Mexico. The best ones taste strongly of alcohol.
I love enjoy seeing my children cook. Talk to you later….
Have a great day!!
July 28th, 2010
Last month I lost my driver’s license. I proceeded to go and sit for hours at the DMV located in Georgetown, Delaware.
Did not even look at it until I flew to Florida a week or so ago and almost could not get on the plane. My license said on the top that it was not to be used for Federal I.D. They did let me go through but it was close.
The moment I came back to Delaware I went back to the DMV. Thank God this was a very fast visit.
This is what’s going on with driver’s licenses:
By December 2014 we all need to get a Federally Compliant Driver’s License. This license/identification card will be sufficient identification to fly domestically, travel by train, enter federal facilities, and conduct other offical federal business after December 1, 2014.
All states are going to be on board with this regulation. After the above mentioned date, you will not be able to use your regular license for those purposes. The new compliant license will have a gold star on the upper right-hand corner.
In order to get the Compliant License you will need to bring the following:
1. Birth certificate issued by the Bureau of Vital Statistics or State Board of Health (wallet cards, birth registration or hospital announcements/records are Not accepted).
or
Valid Passport/immigration documents
2. Social Security Card or Official Letter issued by the Social Security Administration (SSA) containing social security number.
3. Two proofs of Delaware residency that includes applicant’s name and is postmarked within 60 days (i.e.; utility bill, cable bill, voter’s registration card or junk mail; personal mail is Not accepted).
3. Legal name change documentation if applicable (marriage license(s), divorce decree(s), court order(s).
Please note that if you do not have a passport, and only have a birth certificate, but are married, then you need to bring the documentation that supports the legal name change mentioned in #3.
Since I did not know this when I went to get my duplicate driver’s license, I only got a Non- Compliant license and had to go back with all my documentation.
I just want to save you that extra trip to the DMV. You know what I mean.
New picture was taken and what can I say? Not happy. A long time ago I had a good picture taken but you cannot use the same picture anymore. Oh, well…
See you, and talk to you later….
July 27th, 2010
It seems like it was yesterday when I wrote my first post for my blog. Actually, yesterday, Tuesday was the one year anniversary of AboutMyBeaches. I have to thank Ed Timmons from 4C, Inc. for guiding me and being my webmaster. You may reach him at 302-228-3255. Website www.4cinc.com. Once he set me up I took off running, talking, writing or whatever you want to call it.
On that first post I talked about defining the meaning of being a “local”. That post stands the same today; Barry still thinks I am not a local; like he is one himself. He reminds me time and time again, among other comments. He is a great friend, so that’s why I can talk like this about him.
What he was not prepared for was to hear that Sharon, considers me a local but not a native like she is. That Missy was claiming me, that Cindi, a native from Lewes was also claiming me, as well. Our good friend, Craig, no longer with us wrote to my blog that day, along with Marcy, Roberta, Shelley, Trish. These are some of my good friends that have supported my “concierge journey”.
I cannot forget the other friends that have gone along with me kayaking, like Debbie. Walking on the boardwalk, Alice. Donna and Anita in Florida; one checking a new hotel and the other checking an artist.
My family and friends that have endured my picture taking at restaurants; not letting them take a bite until I was ready and having every one at the table ordering different items so that I could talk about them.
I was shocked when an invitation came from the Rehoboth Historical Society and Rehoboth Beach Museum addressed to “members of the press”. I had to e-mail them back thinking it was a mistake. But, it wasn’t. I was really invited. How neat!!
A person wrote after a restaurant review was not of his liking. What were my credentials, he asked? I don’t have any, really. But, what I do have is common sense and I know how I should be served and treated at a restaurant. He wondered how could I critique after just ordering a couple of things off the menu? I could just have ordered water and had an opinion, really.
I enjoy going out to dinner; discovering new places, passing the word around. That’s why this blog is my diary. Open and sincere.
Cooking is another of my passions. You have seen my recipes. I am no expert and some of them….well, don’t you remember the “pasteles” I made? It looked like somebody had thrown up on the plate. The funny thing was that it looked ugly but it tasted delicious.
AboutMyBeaches is on Facebook and Twitter. I, myself, am on Facebook and Linkedin. What this has done for me, personally, is a reconnection to all of my old friends. The “Igualitos” from Puerto Rico and a few others I had not seen for 38 years. That, really, has been priceless.
Rediscovering the Island of Puerto Rico was amazing. Only when you have left it, you learn to appreciate it more, even with all its deficiencies; the sounds, the sirens, potholes, tapones (traffic jams). Its beauty, the mountains, coconuts, rain forest, the beaches; and of course that “comida criolla”.
Now I do have to brag a little. As of today, including this post, I have 353 posts, 874 comments, 763 tags. From 6/27 to 7/27, 7,470 people hit my blog. On an average, and depending what my topic is I have between 190 to 275 plus people hitting it daily. I am excited!!
Thanks to my advertisers; but I do want more.
$500 for one year
$300 for 6 months
No website? No problem, $175 for 1 year.
The Delmarva Peninsula and all those other places I blog about and the new ones to be discovered…….I have to use that word again, Priceless!!!…talk to you later…
July 23rd, 2010
I want to welcome my latest advertiser, Coastal Chem-Dry of Sussex & New Castle Counties, Delaware.
When I think of carpet and upholstery cleaning I would have to say that I really did not know anything about it. I just call the carpet cleaning company when it’s time and call it a day. Never giving a thought what will be used on my carpets, the ones I walk on every day or will the stains go away temporarily or at least for a long time. I do have a dog.
Chem-Dry has been in business for a long time. It is the world’s largest carpet cleaning company. The difference about Chem-Dry of Sussex & New Castle Counties is that I personally, know them. I guess that gives me license to talk about them.
It is a family owned and operated business. Yes, they are locals of both counties, Sussex and New Castle. They offer superior carpet, upholstery and tile cleaning; plus they are friendly, fast and dependable.
Chem-Dry dries in 1 to 2 hours; not days. It is safe and non-toxic; resisting resoiling, which means it stays cleaner longer.
For all of us that have pets, and accidents do happen, then let me tell you that urine in carpeting is a severe problem that requires major restoration work; not just simple cleaning and treating. Chem-Dry’s revolutionary product is specially formulated to eliminate urine odors, even in the most severe cases.
The carpets stay cleaner longer because they do not use excessive amounts of moisture. Soapy residues attract dirt like a magnet, therefore, the carpet gets dirty again faster than before.
Chem-Dry’s Motto is “If we can’t get it out. No one can.” They are prepared to remove any stain, can give you an on-site evaluation and provide a no-obligation estimate.
I hope that after reading my post you will give them a call. I am not kidding you, they are great.
New Castle - 302-234-0200
Sussex County - 302-645-2800
For more information, please visit the website by clicking on their banner on the right side of my blog or go to www.chem-dry.net/coastal.de. The website will inform you about appointments, services, estimates, products and tips, specials, and most of all, about the company.
Have a great week-end!!!
July 15th, 2010
I have to give credit for this great recipe to Ina Garten, the Barefoot Contessa. The recipe is so easy and perfect for company, as well.
When I say “make it your own”, I do mean it. I usually change the recipes around. Sometimes to fit dietary needs in my family.
I have made this recipe gluten free, as well.
The original recipe called for linguine. The first thing I did was to used gluten free pasta. I also mixed a regular rice spaghetti and a spinach fettuccine. I wanted more color.
Then I changed the size of the shrimp. I thought the medium shrimp would work better than the large ones. I think it did.
So, here it goes.
Pasta with Shrimp Scampi
Vegetable oil
Kosher salt
1 1/2 lbs pasta (spinach fettucchine and rice spaghetti)
6 tablespoons (3/4 stick) unsalted butter
5 tablespoons of good olive oil
1 tablespoon of minced garlic (3 cloves), optional
1 1/2 lbs. medium shrimp, the easy peel
1/2 tsp. ground black pepper
1/2 cup chopped fresh parsley
Grated zest of 1 lemon
1/2 cup freshly squeezed lemon juice (4 lemons) (This makes the recipe.)
1/2 lemon, thinly sliced in half-rounds
1/4 teaspoon hot red pepper flakes
Drizzle some oil in a large pot of boiling water, add 1 tablespoon of salt and the pasta, and cook for 7 to 10 minutes, or according to package directions.
In another large, heavy-bottomed pan, melt the butter and olive oil over medium-low heat. Add the garlic. Saute for 1 minute. Be careful, the garlic will burn easily and that would not be a good thing.
Add shrimp, 1 tsp. of salt (optional), and the pepper and saute until the shrimp have just turned pink. It will probably take 5 minutes or so, stirring often.
Remove from the heat, add the parsley, lemon zest, lemon juice, lemon slices, and red pepper flakes. Toss to combine.
When the pasta is done, drain it and then put it back in the pot.
Immediately add the shrimp and sauce, toss well, and serve.
Add a salad and your meal is ready!! Enjoy…
Talk to you later…
July 7th, 2010
It is so funny that it is so late at night and I am writing about Flan. I came late from Two Seas (tomorrow’s blog) in Dewey Beach and my Flan was ready. I had made it this afternoon. It is the perfect dessert for balmy evenings.
A Flan is like a custard, but at the same time it isn’t. It is more than that; it is a dessert that can be adapted to any occasion.
Let me tell you how I like it. First of all, just like with creme brulee, I want the original and most simple of the recipes. Forget flavors and enhancements. This dessert does not need all that.
The following recipe serves about 12 people. I cut it in half and it fit perfectly on my metal pie pan.
Flan de Leche ( Puerto Rican Baked Custard) Serves 12 (to adapt it just cut it in half; instead of 7 eggs, use 4). I also cut the sugar in half.
6 cups of milk (whole milk)
1 cup sugar
1/4 tsp salt
peel of fresh lime, rinsed
7 eggs
1 cup sugar (to caramelize the pan)
Combine the milk, sugar, salt and lime and bring rapidly to a boil. Reduce heat to moderate and cook for 15 minutes, stirring occasionally. Strain and allow to cool.
Pre-heat oven to 350 degrees.
Caramelize a round 9 x 3 1/2-inch aluminum pan without tube, by putting sugar in the pan; placing it in the oven until it turns to a light gold. Swirl the pan to coat bottom and sides with caramel. Set aside.
In a saucepan, blend egg yolks and whites with a rubber spatula. Mix milk gradually, and strain.
Pour strained mixture into the caramelized pan. Set pan in a large shallow baking pan containing about 1 inch or so of hot water. Bake 1 hour for the full recipe or a little bit over 1/2 hour for half of the recipe. It should be set and golden. You may insert a knife in the center and if it comes out clean, it definitely is ready. Then, remove pan from water bath.
Allow to cool and then cover and set in refrigerator. When ready to serve, turn custard onto a platter. This can get tricky so first run a knife around the edge of the pan to loosen it up.
As with any recipe, you do have, at times, to play with it and make it your own. Then, enjoy it.
If you want to make it more festive, you may add berries on the side.
Talk to you later….you know I will….
July 4th, 2010
The 4th of July; a grand and great holiday in the United States, enjoyed by the exciting, colorful and traditional displays of fireworks in most cities. These are, but, a symbol of the meaning behind the Celebration of Independence.
The 4th of July Independence Day, though, came about as the result of the valiant efforts and commitments of our American forefathers; not that long ago.
Have a Great 4th and talk to you later……….
June 30th, 2010
Popcorn – It is a type of corn which explodes from the kernel and puffs when heated. It was originally discovered by Native Americans. It became popular as a snack in the U.S. during the Great Depression.
The corn pops because the kernels have a hard moisture-sealed hull and a dense starchy filling. This allows the pressure to build inside the kernel until it pops.
This is one of those posts that is so easy to talk about. The subject? Popcorn!! Not just any popcorn but Fisher’s. I have sent this popcorn to many places; California, Florida, Colorado, Maryland, New York and Puerto Rico.
On Saturday I decided to walk around downtown Rehoboth Beach before all the parking spaces were taken. I saw a familiar face at Fisher’s so we started talking. I asked Corey if I could take some pictures and he graciously agreed.
Fisher’s Popcorn has been a family business for over 70 years, all the way from Ocean City, Maryland to Rehoboth Beach. The location I am blogging about is the one right on Rehoboth Avenue.
The address is 44 Rehoboth Avenue, Rehoboth Beach, DE 19971. Tel. 302-227-2691. Website is www.fishers-popcorn.com.
Fisher’s Popcorn arrived in Rehoboth about 4 years ago. They did not need any introduction since anyone that has visited the Maryland and Delaware beaches has eaten Fisher’s and taken some to friends and family back home.
Fisher’s makes its popcorn in-house and you can actually see them mixing the caramel corn in a big kettle by hand. When it is ready then it is dumped in the store front display and if you are passing by there is no way you are going to keep on going. Warm but crispy, sweet but not overly so, nice edible chunks…the best. I kid you not!!
Fisher’s flavors are: caramel, white cheddar, caramel with peanuts and buttered. The all time favorite is the caramel.
Even though I stepped inside Fisher’s I will have to tell you that you will not see a recipe anywhere. It is a family well kept secret.
A big part of Fisher’s is their mail order. They do so year-round. They are also able to send their popcorn to the military. They have all sizes ans styles of containers, so please check their website.
So, next time you are in Rehoboth Beach, Bethany Beach, Fenwick Island or Ocean City, Maryland, please stopy by because you will not believe how good it is!!
Note: The caramel popcorn at Fisher’s is gluten free.
A tip: If you want to eat it warm, just put some of the caramel popcorn in the microwave for not even a minute and it will taste as if you had just bought it.
Talk to you later….again, from Boulder, Colorado for a few days….
Information on popcorn was taken from http://en.wikipedia.org.
Have a Good Day….
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