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 26th, 2010
I have mentioned before that I practically go to the grocery store every day. Regarding dinner, I never know what will strike my mood as that favorite time of the day approaches.
Some times I like to cook but in order to write a post to the blog I need to go out and have someone else cook for me.
Such was the case last night. My mood? Sashimi. That’s what I eat when I go to a Sushi restaurant. You know, sashimi is usually the first course in a formal Japanese meal. The reason is that it is considered the finest dish; it should be eaten before other strong flavors affect the palate.
I went last night to Saketumi. It is my favorite at the beach for sushi or sashimi. It is located at 18814 Highway One, (Rt1 or Ocean Highway), Rehoboth Beach, DE 19971. Tel. 302-645-2818. Website www.saketumirestaurant.com.
Saketumi is a modern restaurant specializing in Asian cuisine. They have take out, catering, Japanese, Thai, and Chinese. They serve lunch, dinner and brunch on Sundays.
Saketumi has plenty of parking available. And, if you are visiting or are a resident you know how important that is at this time of the year.
I like to sit at the Sushi Bar. I get to see what is going on and interact with the Sous Chef. At Saketumi, this would be Tanaka San. He is an artist when it comes to presenting the food. Just gorgeous. You hate to disturb the plate.
Tanaka has always presented me with an appetizer. I have asked him so many times what it is that I am eating, but to tell you the truth I cannot understand what he says to me, so, I just eat and enjoy it. The fish is in a vinegar sauce with a little bit of onion and I love it; I really do not know what it is, though.
I could not help but take pictures of some of the dishes being prepared.
The tuna sashimi looked delicate.
The Tuna Tuna Surprise or TTS was so colorful. It had inside-blackened tuna, asparagus, sweet goma sauce and wasabi aioli. Outside-akami tuna, tobiko, chive.
The Dynamite was also beautiful. It was a baked California roll, with spicy mayo, scallop, fresh crabmeat and masago on top.
A version of the Dynamite was ordered. To make it gluten free no masago was put on top. Extra tobiko on top. Tobiko is flying fish roe. Very good.
My dish was called Pine Sashimi. Strictly Sashimi for me. It had tuna, yellowtail, salmon, sawara, albacore, kampachi, madai, izumidai, hirame and botan ebi. Got it? It was to die for. The presentation? A work of art.
The albacore (tuna) was white. I had never had it. It was meatier, soft and buttery; melting in your mouth.
What else can I say? I have gone so many times to Saketumi and I can honestly tell you that my service at the sushi bar and the food have been excellent.
Talk to you later….you know I will….
July 22nd, 2010
Okay Renee, I got it. Totally a fan now. I can see why you go there every day and have one of Annie’s Banannies.
And, Mac, you are also a regular and you were not kidding when you told me it is the best dessert in town.
The friends who mentioned that Annie’s Banannies is their favorite place. I did not know they also knew Mac.
The word is spreading; how good this dessert is. Word of mouth again is a powerful tool.
Annie’s Banannies is my post tonight. I went twice to their location on 9 1st Street South in downtown Rehoboth Beach. If you are a local or a resident and know the town well, Annie’s Banannies is one door down from the Frogg Pond. The telephone is 302-260-9875. The website is www.anniesbanannies.net. The e-mail address is anniesbanannies@comcast.net.
Please check the website because the menu is posted, as well as Annie’s story; on how finally her store was realized; a tender and uplifting summary of what Annie is all about. It is her own creation!!
Her motto? You’ll never dream….it’s not ice cream.
All natural ingredients that are good for you. The main ingredient? A frozen banana that will be put through a “juicer” and the outcome is like the most delicious ice cream. Soft, not overly sweet. There are no refined sugars used; fruit purees are sweetened with agave nectar. The toppings range from fruits to nuts.
Annie’s Bananies is also an eco-friendly company. The cups and straws are made from corn; the spoons from potatoes. All cups, desserts spoons, straws, and napkins are biodegradable and organic products are chosen when available.
Annie’s Banannies is sensitive to those customers with nut allergies. Plenty of Banannies that are vegetarian, vegan and gluten free, are available.
I decided to go with the Bunchberries. This one is made with fresh strawberries, blueberries, and raspberry puree. It was gluten free and vegetarian/vegan friendly.
I kept watching how they just put a couple of frozen bananas in the juicer and the transformation was underway. Could not get over it. It was so good and refreshing. On a hot day like today it was the best prescription.
On my second trip, the Tropical Banannie was ordered. It had fresh mango, pineapple and coconut flakes. Again, it was gluten free and vegetarian/vegan friendly. Loved it just as much.
So, yes, I am hooked……Hours of operation are: Mondays – Wednesdays from 3 – 11 p.m. and Thursdays – Sundays 11 – 11 p.m.
Talk to you later….you know I will.
July 19th, 2010
Beach eateries; don’ you love them? Those come as you are small eateries that are found in all coastal towns. Their food is usually pretty good and the establishments are dependable.
We saw one on Neptune Beach this past week; The Atomic Flying Fish. Neptune Beach is right there with Atlantic Beach. Of course, we needed to try it. Had not read anything about it.
The owner, very friendly and the food was very good.
Michael had the Marvelous Mahi-7, seasoned and served with shredded cheese, pico, sour cream, and black beans.
Pico de Gallo is an uncooked condiment used in Mexican cuisine made from chopped tomato, onion and/or jalapenos or serranos, lime juice, cilantro, cucumber and even mango. Perfect for tacos and quesadillas.
I had the Super Grouper-8, which was blackened and served with cheese and pico. Fresh grouper!!
All tacos were served on shredded lettuce on 8″ flour tortillas with tortilla chips.
Atomic Flying Fish is located at 309 Atlantic Blvd., Neptune Beach, FL. Tel. 904-372-0882. Opened Tuesdays through Sundays at 11:00 a.m. You will find them on Facebook, as well, so check them out to see what is going on.
Some of the other tacos on the menu were:
Pineapple Shrimp-6, which was marinated wild-caught shrimp with cheese and pineapple.
Cali Fish-5, which was seasoned fresh-water catfish with shredded cheese and pico.
Alligator-7, also blackened with cheese, pico and spicy remoulade.
Soups: Served with oyster crackers.
Stewnami which was a spicy squid and scallop bisque, sund-dried tomatoes and jalapenos. Supposedly, creamy and delicious.
Neptune Beach Clam Chowder, with corn and blue crab.
It was so good that we went back again for more!! Well, Michael did.
Have a great day!!…Talk to you later….
July 18th, 2010
This is one of those experiences that are unexpected but leave you pleasantly surprised.
I was looking for a different type of hotel while I was staying in the Jacksonville area. I made a reservation at One Ocean Resort Hotel & Spa because it was in a small beachtown and it was ocean front. Little did I know that this hotel is known for its individualized service. It exceeded my expectations; location, service, rooms, and of course, the beach.
“Luxury is not just a lifestyle. It is an art form, and only the most skillful of artists can bring it to light. One Ocean is the first masterpiece in a collection of individualized luxury resorts known as The Gallery.”
Yes, that’s where I ended up and at the end of my stay I hated to leave. But, soon I will be back.
The hotel is owned by Remington. This is an independent hotel management company. They build hotels, operate them or perform asset management duties. The company is based in Dallas, Texas and for more information, please visit www.remingtonhotels.com.
The Gallery, under which One Ocean Resort falls under, is a signature collection of luxury resorts. They have world class accomodations, dining, spas and recreation.
The One Ocean Resort Hotel & Spa is located at One Ocean Blvd., Atlantic Beach, FL 32233. Tel. 904-249-7402. They have a great website, so if you want more info. please visit www.oneoceanresort.com.
The feeling I got when I entered this hotel was of serenity, the one brought by being in touch with the ocean.
I believe the hotel only has about 6 floors. It is, really the only high rise, if you consider that a high rise on Atlantic Boulevard. The valet guys were great and friendly, just like the staff I encountered. My room information was ready as I gave the valet my keys; no need to stop at the reception counter.
They want to cater to all your needs. One of the things that caught my attention was the Pet Menu. Yes, you heard me. Your pooch or cat might want to accompany you on this vacation. They have appetizers, entrees for either one and beverages. Plus, walking services can be arranged, as well.
Here goes the menu. I had to blog about it.
Appetizers: Science Diet Canned Selections, Science Diet Dry Dog Food, Paw’s Kitten Treats. Price? $3 and $4.
Entrees for Dogs: Schnauzer Spinach Salad with Corn and Chopped Beef, Chihuahua Chicken and Rice, which is diced chicken and steamed rice, and Open Faced Beagle Burger. $10 each
Entrees for Cats: Feline Tuna Carpaccio which is thinly sliced Ahi grade tuna, Siamese Salmon Filet, that being medium rare for the finicky feline, and last but not least, the Foie Gras Pate, made for only the finest breeds. Those entrees fluctuate from $8 to $14.
Beverages for both: Voss or Pellegrino waters. Or, milk.
I am not kidding you, it is true.
For the humans they have a great restaurant called Azurea. This restaurant is able to cater to all your needs, as well. You may dine indoors, outdoors, by the pool or in the privacy of your own room.
I hope you have had a great week-end. Too hot, isn’t it? Talk to you later…
Note: I think my Addy and her friends, Tucker, Bay, Mizzen or Aaron would love it here.
July 14th, 2010
One of my favorite pastimes, in case you have not realized that yet, is eating. Not just eating, but trying new foods and restaurants that are innovative and creative. Who wants to eat the same old boring food day in and day out? Whether I am at the Delaware Beaches, Delray Beach, Florida, Puerto Rico, Boulder, Colorado, Baltimore, Maryland and in between I am looking for a little adventure in eating.
Yesterday, Cindi and I decided that lunch could be a nice time to catch up on what has been going on in our lives. Better to do that while eating.
Liquid Assets has my favorite mussels. I had a craving for them. You have seen me try mussels lately everywhere I go. Well, Liquid Assets mussels are the best, in my book. I think second place would be a little Italian place in Georgetown. But, every time I get to try them in other places my thoughts go back to the ones at Liquid Assets; just delicious!! No comparison.
Liquid Assets is located at 9301 Coastal Highway, Ocean City, MD. Tel. 410-524-7037. Website is www.LA94.com. Make sure to visit the website to check events, recipes and to find out what’s new in the wine and liquor business.
I just saw a new Vodka called Bakon Vodka. It is a potato vodka, which is the vodka you would need to drink if you are on a gluten free diet. Apparently, it is smooth, and slightly sweet. No strong burn or aftertaste. It has a savory bacon flavor with a clean crisp finish. Interesting.
As I entered Liquid Assets again, I had to ask myself; if I did not know any better would I think I am at a liquor store or a restaurant? The place is unique, no doubt about it. I have not seen one like this at the Delaware Beaches.
The first room definitely gives you the aura of the liquor store but immediately you get to notice the big bar and tables around it; sofas amidst barrels and wine bottles.
There is another dining room that will transport you to a wine cellar, maybe in your own home or in another country. This dining room is probably more conducive to quiet conversation. It has its own bar, as well.
Cindi and I got comfortable and our waitress proceeded to let us know what specials were on the menu that day.
We decided on a bruschetta for the table that was made out of peaches. Loved it. Had a good kick to it.
Cindi had the orzo salad with kalamata olives and chilled canteloupe soup. I had a taste of the soup and it was very refreshing. It was definitely good.
Of course, I had the mussels and they were as good as ever. I loved the pieces of chorizo, the broth and, of course, the bread.
A coffee to finish our meal and before we knew it, it was time to say “adios”. Until next time.
Great getting together with friends. What would you do without them?
Have a great day!! Talk to you later….
July 12th, 2010
An invitation to spend the afternoon on the bay is something that is always appreciated. You forget how beautiful the Delmarva Peninsula truly is.
On that water, on that gorgeous day, Shelley, Michael, Erica and I took off to enjoy what this area is known for; nature, marshes, birds, fishing, Assateague Island, the ponies, and of course, the restaurants and bars on the bay.
The bay that we were navigating is called Assawoman Bay and it is really defined as a lagoon that is found between Ocean City, Maryland and mainland Delaware. It is huge, gorgeous and the playground for everyone that enjoys water sports.
We decided to make it all the way past Ocean City and see if we could see some of the famous ponies on Assateague Island. It takes a while to get there but nobody minded.
Our Captain, Shelley, was doing very well. We have had some crazy trips in the past so Michael and Erica were not sure how this one was going to turn out. But, they were surprised and pleased.
Assateague Island has about 37 miles of beach. It is a barrier island off the coast of Maryland (Ocean City) and Virginia. Already the day trippers were there.
I was not sure if were going to be able to spot the ponies; finally, at a distance, we did. They were so beautiful. Assateague Island National Seashore has about 300 ponies in Maryland and Virginia.
Those ponies we saw were really enjoying the solitude the island has to offer. The ponies have been there for about 300 years. The earlier ones had solid coloring; a good number now have brown and white patches due to interbreeding with new ponies in the last 100 years. For more information, please visit www.assateagueisland.com/wildlife/pony.htm.
We did have a target on your sights; that being Seacrets. If you have been coming to Ocean City, I am sure that, at some point, you have visited this entertainment complex.
I remember when it first opened up so many years ago. Then the expansions started and today the place has over 25 plus bars and restaurants. Music and entertainment are their specialty.
Seacrets is located on 117 West 49th Street, Ocean City, MD 21842. Tel. 410524-4900. Website is www.seacrets.com. On Facebook, Twitter, Myspace.
We were coming by boat. You have the choice to dock your boat or anchor out and the Tipsy Water Taxi could pick you up. That’s exactly what we did. The Tipsy Water Taxi works until very late in the evening. It was so easy and they were great.
The beach bar is well, the place to be. Tables inside the water and drinks brought to your table or to the floaters.
The idea is to feel like you are on an island. They have Jamaica on their minds but it really could be any island on the Caribbean.
On Sunday, it was crowded by anyone’s standards but after the big holiday week-end, it was more toned down.
I was surprised that our food was very good. Seacrets is so big that I wondered how they could handle such big crowds.
The Jerk Chicken, was delicious. That was a starter but I could have put those pieces of chicken on top of one of the salads, as well. The Mediterranean Bruschetta was very tasty and the pita bread was warm. Greek Salads for all of us but I had skirt steak on mine and the steak was cooked to perfection.
We went to talk to the “Hat Mon”. He has been with Seacrets since 1991. His specialty? The art of palm weaving. In the summer he is here, at Seacrets, and in the winter he is in Florida, at Capt. Hiram’s Restaurant & Marina and Key West Inn at 1601 Indian River Drive, Sebastian, FL 32958.
Hat Mon weaves hats, bowls/baskets, purses, marlins, sharks, you name it. Another location where you might find him is at the Green Turtle Club in Abaco, Bahamas, www.greenturtleclub.com.
His new website is www.hatmon.com. His telephone is 410-251-9650.
One of the drinks ordered; the house specialty, was Pain In De Ass. This drink has multiple layers of frozen Rum Runner, which is blackberry and banana liqueurs with a kick of gold rum, and Pina Colada. It was well received.
It was time to listen to some music and I have to admit it; once you are there, it is contagious and when that music started you could not help but move your feet to that rythm and feel the sand between your toes.
Seacrets is patroled by the Peace Police. They make sure that while you are in their property you behave and look decent. No hats backwards while you are walking through the restaurants and bars. Only at the beach bar you can then turn the brim towards the back.
In the bathrooms, at least in the ladies room, once the door is closed, you will see signs asking you “Where is your drink?” And, what to do if you have left your drink at the table. With everything happening in our societies they are giving you the warning that you should never leave your drink unattended.
I thought Seacrets was a lot of fun on Sunday. I was impressed on how well organized everything was. The only thing I would suggest is to have someone attend to the bathrooms. Some needed care.
We left Seacrets after 7:00 p.m. and the ride back home was amazing. Gliding through the water was so peaceful; we were happy and as I looked at our faces, I notice that we were smiling.
Talk to you later…you know I will…
July 8th, 2010
Located in the middle of Dewey Beach, Delaware is Two Seas. On one side the Atlantic Ocean and on the other, the Rehoboth Bay.
The address? 1300 Coastal Highway, (Van Dyke Ave. and Coastal Highway), Dewey Beach, DE 19971. Tel. 302-227-2610.
No website and not a lot of advertising; but as usual, word of mouth is the best advertising. On Facebook? Well, of course, isn’t everybody? Well, almost, since I know a few that refuse to get into it.
I have been wanting to go to this restaurant for some time. I am almost embarrass to tell you that it has been 22 years since I have been there. Yes, 22 years ago I was coming out of my pre-natal class and had dinner there. Some things never change. Good food is always on my mind.
Two Seas opened 24 years ago and it has had a few renovations and additions since then. Same location, though.
It has parking which is a welcome relief at this time of the year. You have to climb a few steps; no elevator.
You are in for a treat if you decide to visit Two Seas.
This restaurant has those 5 key ingredients that make a restaurant. Quality, culinary competence, service, ambiance and price.
Ingredients should be the best money can buy. Culinary competence, well the chef should out do himself, the service should be very attentive but not intrusive, the ambiance should also be relaxing, and the price should be reasonable.
Two Seas has an extra ingredient; a view on the roof top, with a bar, tables for tapas, drinks, appetizers and happy hour.
The roof top menu is a little bit different from the main dining room menu, but not much.
The restaurant is attended by the Carr family and their staff. Friendly and again, very attentive to your needs.
Guess what? Gluten free menu for those on a gluten free diet.
The main dining room was crowded; but comfortable and the decoration throughout the restaurant was “coastal chic”.
After the drink order was taken I could not wait to taste some of their offerings.
My starter was a Crab Chowder. It was New England cream style with Maryland Crab. It had a hint of nutmeg. Very good.
An order of oysters is always a must, if available. Good review, as well.
The Baked Brie was warm with fresh basil pesto, vine ripe tomato and toast points. It was good for 3 or 4 people and very nice.
For the main event I had their signature dish: Sweet onion crusted Red Snapper, oven baked and served with Madeira sauce. The onions were caramelized and the sweetness complemented the fish.
Another entree ordered was the Pan seared Rockfish. Served over corn and bacon hash and finished with an avocado, cilantro sour cream. I had a taste of it and it really had such a good flavor. The mixture of the bacon hash and the avocado and cilantro gave it such a different taste. I love those types of combinations.
The next entree was the Crab crusted Halibut, which was finished with a lemon buerre blanc. Also different, being that it was crusted with crab.
No dessert was ordered because I had made Flan and it was waiting at home.
I still cannot believe I had not been to that restaurant in so long. But to tell you the truth, and in my defense, the building does not look like a restaurant.
Anyway, as usual I took a lot of pictures and you just have to try it yourself. Last night, the sunset was priceless!!
I am not kidding I cant’ wait to go back. It is great when the unexpected surprises you in such a pleasant way.
Note: Two Seas is available for private parties.
See you later…..relax…you are at the beach!!
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