September 3rd, 2010
Last Wednesday I had a great day. I went to visit Cuca, one of my Puerto Rican childhood friends, in Philadelphia. Spent the day. Our visits feel like years have not gone by, and believe me in reality, they have.
After getting caught in a nice traffic jam or as they would say in Puerto Rico, “tapon”, my mind kept wondering to the crab house I went at the beginning of the summer. At that time I thought they were very good.
I figured, why not, what’s another day without a home-cooked meal? There have been plenty, believe me.
The Surfing Crab, Restaurant & Bar is located on 16723 Coastal Highway, Lewes, DE 19958, just north of Lewes; and a short drive from Rehoboth Beach. The tel. is 302-644-4448. The website is http://www.thesurfingcrab.com. Hours of operation: Mondays – Thursdays from 12 – 10 p.m., Fridays and Saturdays from 12 – 11 p.m. and Sundays, 12 – 10 p.m.
Plenty of parking available. I called and reserved a dozen large crabs. There is nothing better than to pick a juicy, fat, hot crab on a summer night.
The traditional bar is located as you come in; to the sides there are 2 eating areas; the ever present long tables ready for crab picking.
The Surfing Crab offers blue crabs, shrimp, fish, oysters, salads and a children’s menu.
A board is posted with all the daily specials. If by any chance anyone in your group does not eat crabs or even seafood, there are a few items on the menu that would be perfect like linguini with roasted garlic tomato and fresh basil sauce, blackened chicken breast with a Cajun-rub, or you can make the salad a meal.
Sandwiches; crab cake, soft shell crab, and the ever present burger are on the menu, as well.
I have ordered their deviled eggs and are very good. It seems that deviled eggs are back on demand; they are in every restaurant.
On Wednesday I started with a salad with blue cheese dressing and it was a pretty good size one.
Finally, the crabs arrived. Oh yes, they were hot and heavy. Easy picking.
Other people came in for crabs and because the way tables in many of the crab houses are set up, you get to talk to other fellow diners. They were vacationing from Washington; staying in Lewes. So, of course, I told them about the blog and bla bla bla; out the business card came and new friends were made.
Yes, a hot summer night before the last big summer week-end of the summer season, as we know it, here at the Delaware Beaches.
Have a great week-end; the weather will get better, it always does….oh, I forgot….talk to you later…
August 31st, 2010
Hola: Espero todos esten bien en tan bonita noche.
I started this blog a year ago in July and Agave was one of the first restaurants I reviewed. If you would like to see that post all you have to do is look under the Archives and click on the month of July, 2009 and scroll to 7/27.
I had not even planned to go out to dinner. Once in a while I do have to stay home and cook. I love cooking. But, I found myself driving north from Rehoboth Beach to the town of historic Lewes. By the way, the traffic was light, what a relief!!
Agave is located on 137 2nd St., Lewes, DE 19958. Tel. is 302-645-1232. Agave is on Facebook.
Just like the many times I have dined in this restaurant, tonight was another good one. I have not been in some time, though. Waiting for the smoke to blow as they say; not because of the peppers cooking in the restaurant, but because of the crowds.
I sat at the bar. Those colorful martini glasses were still there; an extensive selection of Tequila, as well.
For a Tuesday night at around 7:30 p.m. the restaurant was pretty crowded. Agave has opened an upstairs room which is perfect for having a drink while you wait for a table. There are no reservations taken at Agave.
The first thing that caught my attention on the menu was a soup called Crema de Cilantro (Cream of Cilantro). It was a light cream cilantro broth with “queso fresco” and roasted poblanos. Delicious and it has been a new summer addition to the menu. Perfecta y muy bien sasonada.
Agave uses a lot of “queso fresco” which is like a crumbled goat cheese.
For my entree I ordered a Caesar Salad, which had a house made dressing topped with “queso fresco” and crispy bacon, house made croutons, and topped with fillet.
I have had this salad many times and it was still very good tonight. The croutons were particularly good also. They tasted a bit like cornbread.
I noticed that it said that the Caesar Salad was invented in Tijuana. I did not know that or who Caesar was.
Caesar Cardini, an Italian born Mexican, was responsible for its development. He was living in San Diego; also worked in Tijuana avoiding the restrictions of prohibitions.
There are several stories on how or why he created the salad. He apparently added the dramatic flair of the table-side tossing “by the chef”.
The other entree ordered was Chiles en Nogada; meat stuffed poblano chiles with seasonings like cumin, cinnamon and azafran. A nut sauce was drizzled on the top and a side dish of rice and beans was included.
Poblano Pepper is a mild chile peper from the State of Puebla, Mexico. When it is dried, it is called Ancho Chile. It is one of the most popular peppers grown in Mexico.
Chiles en Nogada is a sophisticated dish most popular during the Mexican Independence festivities. It incorporates green, white and red ingredients just like the colors on the Mexican flag.
It was a very nice dinner; casual and relaxing like all dinners should be. Lewes looked so pretty, people sitting outside eating ice cream at King’s Ice Cream or just strolling. Yes, it was picture perfect.
Buenas noches….hablamos luego…..
Note: Information for this post was taken from Wikipedia.
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 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 17th, 2010
Independently owned; yes that is a good feeling. New signs with new colors, yellow and blue, are up showing its new name, Delaware Realty.
The real estate broker at the head of this company is Richard L. Bryan (Dick). The address is 117 Savannah Rd., Lewes, DE 19958. The telephone numbers are 302-645-6100, 645-7100 and 800-244-2501. Dick’s e-mail address is rbryan@dmv.com and his tel. is 302-645-4800.
Dick was originally associated with Re/Max for over 20 years; now it is time to be on his own. The association with a national firm is very helpful, don’t get me wrong, but Dick is a native of the area and one of those people that I have mentioned in the past that has a love for the conservation of Lewes, as a town. You know, the ones that when they are describing the true gem that Lewes is, you can feel the emotions in their words. I know him personally so believe me when I tell you that he does feel this way.
He has over a dozen agents, and by the way, a lot of them are locals and natives and all have that same appreciation for the area we all live in.
Delaware Realty has residential and commercial listings throughout Sussex County and Kent County. It is also a member of the Kent and Sussex County Boards of Realtors.
Dick became an auctioneer this year having attended the best school in the country for this purpose, Nashville Auction School. His auction services are available for residential and commercial real estate.
I am happy for the new ventures pursued by my friends. It’s exciting!!
Talk to you later…you know I will…
|
0 Comments