November 28th, 2011
Appetizers give us an excuse to enjoy special seafood treats; if you like seafood, and don’t have an allergy, that is. These pickled shrimp are so easy. And, shrimp are most often associated with appetizers. They are easily available, which is a good thing; different sizes, as well.
For appetizers is best to use the medium size shrimp. Buy the easy to peel, as well. The large or jumbo shrimp are difficult to pick up with your fingers or wooden picks. Probably, not practical as appetizers.
The following recipe can be doubled easily. You can play with it and make it your own. On top of a chopped salad? You bet. Try it out and play with it.
Pickled Shrimp
1 lb. medium shrimp, raw
1 tablespoon pickling spices
1 tablespoon Dijon mustard (I used Emeril’s/gluten free)
1 teaspoon prepared horseradish
1/4 cup vegetable oil
1 teaspoon salt
1/4 teaspoon celery salt
1/2 cup white wine vinegar
3 green onions, sliced
Pull shrimp from shells and discard shells.
In a 2-quart saucepan, cover shrimp and pickling spices with water. Bring to a boil; simmer over medium heat for about 2 minutes. Strain water, leaving spices on shrimp; set aside.
In a small bowl, combine mustard, horseradish, oil, salt, celery salt, vinegar and onions. Pour over drained shrimp. Cover and refrigerate. The ideal would be 6 hours or overnight. But as long as they are nice and cold, they will be delicious. It is just that the longer you leave the shrimp in the marinade the better they will absorb that taste.
Enjoy!! This recipe is gluten free!! Just give your guests some wooden or plastic picks or small forks to pick up shrimp.
Talk to you later….
August 22nd, 2011
I had to laugh. I got an e-mail from the Delray Beach Green Market. This market is the one I visit when in Delray Beach, Florida. Just like the markets in Delaware, it is that time of the morning when you can stroll and get fresh baked goods, produce, and flowers, while sipping your coffee. Great way to start the day, by the way.
I laughed because it said that in August, in South Florida, the mangoes are falling off the trees. Ha ha. Here, in Delaware, I found that Giant was having a sale; 4 for $5.00. I bought them. Why not? I love mangoes, probably as much as I love ice cream.
Growing up in Puerto Rico I remember sitting with a bag of mangoes and just diving into them; peeling them with my teeth; eating that sweet flesh. I am not kidding, no knife was needed. Some of the mangoes had fibers and some of them were just perfectly round.
If you do want to know how to eat a mango without getting messy, then go to You Tube and on the search put How to Eat a Mango. There is an informative video for you to check out. Still, in my book, you need to get messy!!
In a perfect world I would love to pick them directly from the tree. But, since beggars can’t be choosey, then a grocery store is probably the best bet on my neck of the woods.
Mangoes are native of India and are the most cultivated fruit of the tropical world. Full of vitamins, as well.
The Fresh Mango Salsa is one of those that you can add a little bit of this or a little bit of that. You want a little more of a kick? Then, add more jalapeno. Don’t like the cilantro? Well, then you know what to do, but it does add so much.
The Mango Salsa is very versatile; on fish, pork, hamburgers, salads, omelettes, corn chips, or you can do like I did and top corn fritters with it.
Mango Salsa
1 mango, peeled, chopped
1/4 cup finely chopped red bell pepper
2 green onions, chopped
2 tablespoons chopped cilantro
1 fresh jalapeno, chopped (I used canned jalapeno wheels; chopped)
2 tablespoons lime juice
1 tablespoon lemon juice
Mix all ingredients in a medium bowl. Cover and allow the salsa to rest at least 30 minutes before serving. It is really good. I love the combinations of the jalapeno, mango and cilantro along with the citrus flavors of the lime and lemon juices.
Corn Fritters
When I first came to Baltimore in 1976 someone introduced me to a place in Maryland that used to serve Whiskey Sours with a basket of corn fritters. I always remember that and as I made them, my thoughts went back to those times long ago.
There are so many recipes for corn fritters. I have to use gluten free flour so I decided to use Pamela’s Baking & Pancake Mix. This mix is for waffles, cookies, crepes, muffins, and more. When I saw that it said “and more”, I made the corn fritters using:
1 cup of Pamela’s Mix
1 large egg
1/4 cup milk
1 tablespoon sugar
1 can corn, drained
You want the mixture to be nice and thick in order to drop them by the spoonfuls in hot oil.
Fry them until they achieve a nice golden brown color. Careful not to burn. Place on paper towels to drain. Then, just serve them like I did; with the Mango Salsa. Could be an appetizer, a tapa, or a side dish.
Corn fritters go well with ham or poultry. But, they are delicious with maple syrup, butter or jelly.
Traditional Corn Fritter Recipe
1 1/2 cups flour
2 1/2 teaspoons baking powder
1 teaspoon salt
1 (20 ounce) can cream-style corn
1/2 cup canned corn, drained
1 egg, slightly beaten
Sift dry ingredients.
Combine corn and egg. Stir corn and egg mixture into sifted dry ingredients until just blended.
Drop batter by tablespoons into hot oil. Fry for a few minutes, turning once during frying. Drain on paper towels.
Note: Since we have an abundance of corn in the summer, using fresh corn is the way to go. In a hurry? Use canned corn.
Enjoy and make it your own!!…Talk to you later…
October 11th, 2010
Rehoboth Beach is one of those coastal towns located in Delaware that is known for its good restaurants. Even though I have lived here for many years, there are still some that I have not visited.
A year ago I started my blog and during this past year I have reviewed some of the downtown restaurants. Once I have reviewed a restaurant or business I send them an e-mail. My reviews are, of course, my personal opinion. I think the restaurants appreciate comments; how the customer has been treated from the moment he or she steps into their establishment.
With that said, I am now getting e-mails with the fall offerings and specials. The following list, is by no means complete. I am getting there and I will keep passing on the information as I get it or find it.
The Back Porch Cafe – 59 Rehoboth Ave., Rehoboth Beach, 302-227-3674, www.backporchcafe.com. The restaurant will be open in October for long week-ends. They will be serving their fixed price menu on Thursdays. Regular dinner menu will be available Friday through Sunday. The Back Porch is open for lunch on Fridays and Saturdays and for Sunday Brunch.
They will close for the season on Sunday, October 31st.
Note: I wrote a post on the Back Porch on 10/1/09. If you would like to read it, please click under Archives on the month of October and scroll down to the date.
Big Fish Grill – Even though this restaurant is not in downtown Rehoboth I decided to include it since its sister restaurant, the Summer House, is.
Big Fish Grill is located on 4117 Hwy. One, Rehoboth Beach, tel. 302-227-3474, or 227-3665, www.bigfishgrill.com.
Happy Hour – Only at the Bar. Mondays through Thursdays 5 – 7 p.m., Fridays 4:30 – 6:30 p.m. and Sundays 4 – 6 p.m. 1/2 priced appetizers.
On October 31st – Kids under 12 eat free if they are wearing a costume from 4 – 8 p.m. A picture will be taken and the best costume will be picked, as well.
Big Fish Grill has started cooking classes. I attended one this year and it was excellent. Next one will be 10/23 and then 11/6, 11/10, 11/20, 12/4 and 12/8. Please check the above mentioned website for information and the 2011 class schedule.
Please have in mind that the restaurant is available for fundraising events Sundays through Thursdays from October to April. Please call them for more info.
Note: I wrote 2 posts on this restaurant; one on 1/23/10, during the cooking class and one on 9/20/10. Just go under the Archives and click on those months and scroll down to the dates.
Summer House – Sister restaurant of Big Fish is located at 228 Rehoboth Ave, tel. 302-227-3895, www.summerhousesaloon.com.
Happy Hours are Mondays through Fridays from 4 – 7 p.m. Only At the Bar.
Catch NFL Games – specials on drinks during the game.
On Saturday, 10/30 is the 3rd Annual Halloween Scream Beach Bar Crawl. It is a party and costume contest. The winner will be announced at midnight and will win $200 in cash and the second place will win $50.
On Sunday, 10/31 kids under 12 will eat free if they are wearing a costume from 4 – 8 p.m. A picture will be taken and the best costume will be picked.
Cafe Azafran – 18 Baltimore Ave., tel. 302-227-8100, www.cafeazafran.com.
This restaurant has a sister restaurant in Lewes. It opened this season on trendy Baltimore Ave., one block from the boardwalk.
Mondays – 1/2 price bottles of wine
Tuesdays – Prix-Fixe (3 course menu for $23), plus 1/2 bottles of wine (any wine under $60 on their list)
Wednesdays – Tapas Happy Hour ($7 tapas and $7 glasses of wine off their wine board)
Thursdays – Steak & Wine Nite – 3 great steaks with 3 different preparations. Choose your steak and then choose your preparation for the one price. Steak dinner is served with a green salad, Jason’s bread and olives $17.
Select red wines will be on special by the glass or bottle. Add on for steak dinners $9, either a crab cake, shrimp plancha or seared scallops.
Tapas Happy Hour Sundays – Thursdays from 5 – 7 p.m. at the Bar and Dining Room with $7 Tapas Menu and discounted Drink Specials.
Note: I wrote a post on this restaurant on 8/9/10. If you would like to see it just click on the month of August under Archives and scroll down to the date.
Cafe Sole – Located at 44 Baltimore Ave., tel. 302-227-7107, www.rehoboth.com/cafesole. Their fall specials are on-going.
Half price entrees every Wednesday evening. This is a local’s favorite.
Jazz Festival Update:
The festival is this coming week-end and Cafe Sole is excited to announce that 2 great groups have been booked for their restaurant.
Friday, October 15th – Clap, sing, and tap your feet to the authentic New Orleands sound of “The Cornbread Five”. This is a group of dedicated musicians (and music teachers) who are passionate about honoring the traditions of music from The Big Easy.
Saturday, October 16th – The mellow jazz styling of The Lauren Lark Quartet. Led by awesome singer/songwriter Lauren Lark, the group will revive your memories of the age of smooth jazz and romantic cheek-to-cheek dancing.
Choose a night (or choose both) and call for a reservation.
Sunday Brunch is from 10:30 a.m. until 2:30 p.m.
Note: I wrote about this restaurant on 9/1/09. If you would like to read it just click on the month of September, 2009 and scroll down to the date.
Conch Island – Key West Bar & Grill. This is another restaurant that opened at 207 Rehoboth Ave. this year. Tel. 302-226-9378, www.conchislandbar.com. It has been well received.
Happy Hour is from 3 until 7 p.m. every day of the week and all day on Sundays.
$4 dozen wings, $1 oysters, 1/2 price steamed shrimp, $2.50 Miller/Light Coors Bottles, $4.50 Captain Morgan/Smirnoff mixed drinks, $4 American Honey Shots and $5 Patron Shots.
Conch Island has entertainment, as well. For more information, please call the above telephone number or visit their website.
Note: My post for this restaurant was on 5/10/10. All you have to do, if you would like to see it, it click under Archives, on the month of May and scroll down to the date.
Confucius – Chinese Cuisine, located at 57 Wilmington Ave., tel. 302-227-2848, www.confuciusrehobothbeach.com. I frequent this restaurant a lot and love their food and service.
Mondays – All fish entrees are 1/2 price.
Sundays – Peking Duck is $15.95 for 1/2 or $29.95 for whole.
Sunday Brunch – 3 items for $10.00
All specials are for dine-in only, while the supplies last.
Note: On 12/21/09 I wrote about Confucius. All you have to do to read it is go under Archives on the left hand side of this website and click on December of 2009 and scroll down to the date.
Cultured Pearl – Located on 301 Rehoboth Ave., this restaurant is one of the most popular in Rehoboth Beach. Tel. 302-227-8493, 302-227-4217 for carry out.
Monday Night Sushi at the Pearl is back for a second season with a couple of new twists and turns to it. Once this night caught on, it got very crowded, so reservations are suggested.
For more info. on what this restaurant has to offer, please check the website.
Note: My post for the Cultured Pearl was on 8/24/10. To see it just click on the month of August under Archives on the left hand side of this website and scroll down to the date.
Eden – Located at 23 Baltimore Ave., tel. 302-227-3330, www.edenrestaurant.com. This is another very popular restaurant in downtown Rehoboth. I tried it for the first time this summer and had a wonderful meal.
Wednesdays – Prix Fixe – 3 Courses for $35.00
Note: My post on Eden was on 9/9/10. Just click on the month of September under Archives and scroll down to the date.
Hobos – Eco Global Fusion Cuisine. Mexico, Europe and the Mediterranean with a few additions in between. Location? 56 Baltimore Ave., tel. 302-226-2226, www.myhobos.com.
Tuesday, October 12th – Whole Body Health Program by Gretchen Hanson, Hobo’s owner and Chef.
This 30 day program is for people that want to feel better, get healthy and lose weight involving cooking classes, a detox from processed foods and an all around food overhaul. It is free and it is at Hobos. It will last until November 16th. It is a complete overhaul of the way you eat eliminating all processed foods, white flour, hfcs, hydrogenated fats, sugar, etc. It involves her undivided attention and lots of one on one counseling time and 5 free cooking classes in exchange to your committing to follow the plan for 30 days.
Gretchen is writing a book which will be finished next spring so the participants will agree to be a part of it, as well. Most importantly, this is not a diet, it is a lifestyle, which means that there is no weighing, measuring and calorie counting; just real, delicious food….
Thursday, October 14th – Hobos Restaurant & Crush & Press jointly host a tasting dinner of Extra Virgin Olive Oils & Rhone Valley + Wines. It is at 6:30 p.m. at Hobos.
It is $55 per person and you can make reservations on line at info@myhobos.com. The olive oils tasted will be available for purchase the night of the event.
Menu will include:
Heirloom tomatoes preserved with lemon thyme and stuffed with arugula pistou
“Cream” of roasted cauliflower and artichoke soup with garlic rouille
Polenta cakes with nutmeg mushroom duxelles
Salt smoked sea scallops and caramelized shallot and leek risotto timbales
Almond Mandarin olive oil cake
Note: I wrote a post on 6/10/10 on Hobos. If you would like to see it just click on the month of June under Archives and scroll down to the date.
Lupo di Mare – One of the many restaurants of the Sodel Group is located at 247 Rehoboth Ave., right by Hotel Rehoboth and Mod Cottage. Tel. 302-226-2240, www.lupodimarerehoboth.com.
Tuesday, October 12th is the Women & Wine Club Event – Starting at 6:30 p.m. “Pino Envy” – Enjoy a 4 course meal matched to wines chosen by Southern Wine & Spirits. Cost is $39.00.
For reservations, please contact Molly King at molly@sodelconcepts.com or at 302-275-0183. A portion of the proceeds from the evening will go to the Rehoboth Beach Village Improvement Association.
Fall Specials:
Wednesdays – 1/2 price pasta
Thursdays – 1/2 price select bottles of wine
Wednesdays – Saturdays, if seated before 6 p.m. – Prix Fixe: 3 Chef designed courses for $19.00
Sundays – Sunday Supper – 3 Chef designed courses for $19.00
Happy Hour – Wednesdays – Sundays, 5 – 7 p.m. – Drink and appetizer specials.
This restaurant is available for specials events and catering. Please call them for details.
MIXX – It is American Fusion Cuisine – Full menu with tapas (smaller) portions. Located at 26 Baltimore Ave., tel. 302-226-8700, www.mixxrehoboth.com.
I enjoyed this restaurant very much when I visited last year. I wrote a review on 6/3/10 and if you would like to see it, just click on the month of June, 2009 under Archives on the left hand side of the website. Scroll down to the date.
Mondays and Tuesdays MIXX is closed.
Wednesdays – $8 Gourmet Burgers, 1/2 price martinis
Thursdays – Half Price Wine ( glass and bottle), $6 Wine flight, plus free tapas appetizers, soup or MIXX salad with entree.
Fridays and Saturdays – Early MIXX – 20 % off entire check until 6:30 p.m. nightly (dining room only).
Happy Hour – 5:30 – 7:00 p.m. (Bar Only) – $3 house wine, $3 all beers, $5 mixed drinks and $7 martinis.
Sundays – Brunch from 10 a.m. until 1:00 p.m.
Buy one, get one free (any dinner entree) Sunday evenings.
Please note that there is a 20% theatre discount, if you are attending a performance.
Jazz Update at MIXX:
Friday – 6 – 10:30 p.m. Matthew Kenworthy
Saturday – 7 – 10 p.m. Tear the Roof Off Trio
Sunday Brunch – 10 – 1 p.m. Matthew Kenworthy
If you have any questions, please give them a call since specials and events are subject to change without notice.
It all sounds pretty good, don’t you think? Enjoy!!
Talk to you later….
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….
June 7th, 2010
Living at the beach means that in the summer you are definitely going to have guests at any given moment. It’s just the way it is.
So, entertaining with casual elegance and never losing your mind is something I am trying to master.
The following recipe is one that I think you are going to really like. I have not thought about it in some time but it is one of those that you can keep in the freezer and have it ready when friends arrive.
Spinach Balls
2 10 oz. pkgs. frozen chopped spinach, thawed and squeezed dry
2 cups herb stuffing mix
1 cup firmly packed freshly grated Parmesan cheese (5 oz. wedge)
1/2 cup butter, melted
4 small green onions, finely chopped
3 eggs
dash of nutmeg
mustard sauce – (recipe follows)
Combine all ingredients, except sauce, in a large bowl and mix well. Shape into 1″ balls. Cover and refrigerate or freeze until ready to bake.
Pre-heat oven to 350 degrees.
Set balls on ungreased baking sheet and bake until golden brown, about 15 minutes. Serve with mustard sauce.
Mustard Sauce
1/2 cup dry mustard
1/2 cup white wine
1/4 cup sugar
1 egg yolk
Combine mustard and vinegar in small bown. Cover and let stand 4 hours at room temperature.
And, with a nice glass of wine…..hmm great!!
Note: The painted glass is from TaDa, 18 North Main St., Berlin, Maryland, 21811, Tel. 410-641-4430. I wrote about TaDa on 10/27/09. If you would like to see it, please click on the month of October, on the left hand side of this blog and scroll down to the date.
April 14th, 2010
I grew up on the eastern side of the island of Puerto Rico; specifically in the town of Humacao. This is also the home of the “granitos”. People come from all over the island to buy them. They have always been homemade and they are composed of fried rice flour with cheese in its center. It is more like a snack food to be accompanied by a good cup of Puerto Rican coffee.
From the town of Humacao, the beaches were about 20 minutes away. One stretch of beach near Humacao was Punta Santiago. The mountains meet the sea on this amazing coastline. This beach has both volcanic black sand and coral white sand, as well.
I found that Punta Santiago still looks the same. I was so glad. The small church of Nuestra Senora del Carmen, who is the Patron of Fishermen and whose official Feast Day is July 16th, stands beautifully maintained. I got married in that small church.
Punta Santiago might not be for everyone but I remember it with fond memories. Every time we would want to go an eat at the beach; we always meant Punta Santiago.
Off of Punta Santiago there is a small island. I loved to watch it from the beach, but you can take canoes and small boats around it. The island is called Monkey Island. Its official name is Cayo Santiago. About 1,200 Rhesus monkeys are the only inhabitants. They are the offspring of an original group of monkeys imported from India that were used for scientific research in 1938.
Monkey Island is run by the University of P.R.’s Caribbean Primate Research Center, the National Institute of Health, and Harvard University. The monkeys’ behavior, demographics, genetics and physiological changes are being studied. Definitely, the island is not open to the public; best viewing is from a kayak.
From that same spot on the beach, also in front of Daniel Seafood Restaurant, you can see at a distance the islands of Vieques and Culebra.
Daniel is one of the few seafood restaurants in Punta Santiago. The telephone is 787-852-1784. I wanted to get some salmorejo de jueyes which is the dish prepared with stewed land crabs. I also wanted to get the pastelillos de chapin, which are like turnovers filled with a seasoned shredded fish called “chapin”. They also fill these turnovers with land crab and lobster. Another “antojito” was the homemade hot sauce.
The restaurant is so casual. I would not call it a chinchorro since chinchorros are smaller local eateries. I went right to their terrace overlooking Monkey Island and Vieques and Culebra. The smell of the ocean was great. Not like in Delray Beach, which I love or in the beautiful beaches of Delaware and Maryland. The smell is distinct; only from a Caribbean Island.
It was so much fun just watching them make the turnovers and taking the lobsters out. The ever present hammocks of the Caribbean were there tempting me, but I am sure Sonia would have thought I was crazy. We had so many important things still to do for the remaining of that day.
Memories on that Friday, day and night…later…
Information for this post was taken from www.puertoricodaytrips.com/monkey-island/ and www.puertorico.com/beaches/punta-santiago/
April 14th, 2010
No, we did not take La Lancha de Catano, (ferry) from San Juan to the town of Catano. Many years ago, taking La Lancha, was a novelty; probably to take a tour of the Bacardi Distillery; to sample Puerto Rican rum. I did that too. So, if you want to learn about the rum manufacturing industry in the island and the Caribbean, this might be a good place to start. Afterall, it is one of the largest rum manufacturers in the world.
Last Saturday, we drove to Catano. I did not dare to blink because I might have missed it. It was busy because a new “politico” was going to make a speech in the afternoon.
I was so pleasantly surprised to see the promenade along the San Juan Bay, where La Lancha launches. It was really nice; clean, good landscaping and kept up. Several monuments and sculptures will be found on this promenade, as well, including the Monument to Taino (Indian) Culture.
Just for information for anyone that does not know where Catano is, and that maybe on their next trip to PR might want to do something different, I will have to tell you more about this town.
Catano is located on the northern coast of Puerto Rico. My friends that go to Rincon, well, this might be a little bit of a trip for you. Catano is also part of the San Juan Metropolitan Area.
One of the first physicians that arrived in Puerto Rico during its colonization was Hernando de Catano. Part of his payment, upon accepting his position, was a piece of land across the San Juan islet. From then on, Catano was known by its owner’s name.
In the middle of the 19th century, Catano became one of the most prosperous “barrios” of Bayamon. They were trying to separate themselves from Bayamon all the time. Finally this happened in 1893 and Catano became a municipality called “Hato de Palmas de Catano”; shortened to Catano. It is the smallest municipality in Puerto Rico.
Catano has its own Flag and its own Coat of Arms. It also has several “apodos” or nicknames; “La Antesala de la Capital” (the Foyer of the Capital) because of its location across the Bay from San Juan.
Back to Don Tello; it really was the reason why I had been taken to Catano. I told you before, Puerto Ricans take their eating seriously. Don Tello is located at Avenida Las Nereidas #36, across from the ferry terminal. The telephone is 787-721-5000. Its website, www.dontellorestaurant.com. They are open Tuesdays through Saturdays from 11 a.m. and on Sundays from 12 until 8 p.m. The specialty? Typical Puerto Rican food, of course.
Don Tello came from the town of Utuado with his wife, Louisa and 13 children. Again, I keep saying; Yikes! But, his real passion was the instrument called the “Cuatro”. The Cuatro is unique to Puerto Rico, smaller than a guitar with a violin shape. It is carved from solid blocks of Laurel woods. Originally, it only had 4 strings, but later changed to 5 sets of double strings.
One of the most attractive features on anyone is a smile. Don Tello’s waiters definitely had that smile and friendly disposition. A good sign.
Sonia, Mr. P. and I sat there, outdoors for quite some time. I had to be outdoors. The breeze, the palm trees, the sunshine, the conversation, and the view, all complemented that moment.
Some of the drinks made with rum were Passion which had Bacardi Apple, Passion & Guava Mix. Another was called Catano Vice which had Bacardi Select with Island Oasis Pina Colada & Strawberry. Mojitos are everywhere, so one with Bacardi Rum was also on the menu. The Rum Island Ice Tea had Bacardi Limon, Razz, Coco and Big Apple with Sour, coke and splash of cranberry.
We had appetizers of Sorullos de Maiz, which are corn sticks, mini alcapurrias, which are made with plantains and need to be fried, pastelillos, which are turnovers, croquettes, queso frito which is fried cheese (local), and fried beef.
 Carne Frita and Tostones (plantains) We left Catano pretty much satisfied and to La Plaza del Mercado in Rio Piedras, just for me to see all the little restaurants surrounding it. So much info. for my blogs, so little time, though.
That was it….We were saving for a big paella that evening…
Note: Information for this blog was taken from http://wikipedia.org/wiki/Cata%C3%B1o,_Puerto_Rico
February 11th, 2010
Comcast was here even though they could not promise me anything this morning. I was so nice; not upset or frustrated that they decided to make my stop the last one of their route. They really looked tired.
I have pictures of the different storms we have had but, you know what? I am finished with the snow. It is getting old. I am looking forward to an Easter Pet Parade in Delray, green grass, clear beaches, the awakening of Spring and Summer. So, the following pictures are a reminder of better days to come:
 Dog Days of Summer  Spring!!  Fresh Seeds  Easter!!  Figs Growing!!  Paradise Island  Puerto Rico  Nantucket  Pacific Highway, California  Malibu, California  Captiva, Florida - The whitest sand  Beautiful Rehoboth Beach
The perfect pairings with Spring and Summer could be:
Rum Collins
2 ounces white Puerto Rican rum
1 fresh lime, halved
1 tsp. sugar
Soda Water
Squeeze half a lime and drop into a highball glass. Add and dissolve sugar.
Add ice cubes and rum.
Stir and fill with soda water.
Rum Martini
2 ounces white Puerto Rican Rum
Dash of dry vermouth (to taste)
1 fresh lime peel
small white onion or stuffed olive
In a cocktail shaker, stir rum and vermouth with ice and pour.
Add twist of lime peel and onion or olive.
This can also be served on-the-rocks.
Rum Sour
1 1/2 ounces dark Puerto Rican rum
1 ounce fresh lime juice
1 tsp. sugar
Orange slice
Maraschino cherry
In a cocktail shaker, shake rum, lime juice and sugar with ice cubes.
Strain into sour glass and garnish with orange slice and cherry.
Cruzan Swizzle
1 bottle (4/5 quart) St. Croix rum
4 ounces fresh lime juice
1/4 cup (4 tablespoons) sugar
1/2 tsp. Angostura bitters
3 cups crushed ice
Pour all ingredients in a large pitcher and mix well with swizzle stick, until pitcher frosts.
Serve, unstrained, in a tall glass
It serves 6.
Note: Dark Puerto Rican rum can be used instead of St. Croix rum.
A Salsa Cruda should carry you over until dinner:
Salsa Cruda
1/2 large garlic clove
1 large jalapeno pepper
1/4 medium onion
1/4 cup of cilantro leaves, chopped
1 1/4 cups unpeeled ripe tomatoes, chopped
1 tablespoon fresh lime juice
1/4 tsp. sugar
1/2 tsp. salt
1/8 tsp. freshly ground black pepper
1/2 cup black beans
Peel garlic and chop. Cut pepper in half and remove seeds and ribs, then chop.
Peel onion and also cut into small pieces.
Mix all ingredients. Serve at room temperature or if made ahead, just place in the refrigerator.
Note: You can also chop the vegetables in a food processor.
It will make about 2 cups. Serve it with your favorite chips, on top of a baked potato, over a salad, add chopped avocados. Really, whatever makes you happy.
Remember to enjoy it and make it your own.
See you soon…..
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