RSS Feed Follow Me On Twitter Join Me On Facebook

Posts Tagged ‘Delaware Beaches’

September 12th, 2020

Fig Fried Green Tomato Stack, Recipe, Time for Figs, Southern Delaware, Delaware Beaches, SoDel

There is my fig tree. Isn’t that a beauty? Once you see their leaves, you recognize them everywhere. Too bad they lose the leaves during the winter. They are so pretty.

My figs start ripening in September and once they start they seem to do it quickly. So my friends with Italian ancestry always are there to help me out in the consumption of this delicious fruit.

I picked those figs a couple of days ago. Wait until you see the recipe. If I must say so myself, it turned out so well.

My love of figs started over 20 years ago. In Southern Delaware there are plenty of us with fig trees. I know where they are. Shhhhhh, a secret!!

I love them fresh the best. They are just so sweet.

A few years ago I went with friends to Italy. In the town of Terracina which is to the southeast of Rome and a vacation spot for locals I immediately spotted one growing on the side of the street. Check it out.

Of course I had some. They were there for the taking. In the Island of Capri I had a Fig Smoothie. Loaded with figs and very refreshing during hot weather.

So now you know that I do like them.

In 2013 I developed my Fig and Fried Tomato Stack. If you want that recipe you can go to http://www.aboutmybeaches.com.

On the search put Fig Stack. The recipe is very easy. Last night I decided to make the recipe again and here it goes.

A couple of green tomatoes (or as green as you can get them this time of the year)

A couple of ears of corn

4 slices of thin bacon cut in half

Corn starch

Salt

Pepper

Butter

Honey

2 cups or more of figs cut in half (I like a lot of them)

Balsamic reduction (you can make your own or buy commercial one)

Cook the bacon in a large frying pan. Place on paper towels. Keep the drippings.

Cut the corn off the cob. Set aside.

Cut the two green tomatoes in slices. This recipe served 2. You need to have 3 slices for each person.

Get a plastic bag and put about 1 1/2 cups of Corn starch. Season with salt and pepper. Place tomatoes in the bag and shake gently to coat.

Heat bacon drippings and add some vegetable oil. You do not need a huge amount of oil. Fry the tomatoes, turning them over once. You want them to have a nice honey color. Place on paper towels.

In a small frying pan put a little bit of butter and cook the corn for a few minutes. Take them out and put in a bowl.

In the same pan put another tablespoon of butter and add the figs. You want them to cook some but not to let them get mushy. Add about a tablespoon of honey or even a bit more. Check the photo above. The figs are in the back burner after the cooking process.

Get two pretty plates to start making the Stack. First put corn on the plate. Spread it a bit in order to place the first fried tomato. Then 2 pieces of bacon, then spoon figs with juice on. It can drip to the sides. That adds to the allure of the dish. Repeat the process, finishing with the third fried green tomato on the top. Spoon figs around the corn. The final touch is a drizzle of the reduction of balsamic vinegar. Yes, I did make this reduction some months ago.

Voila!! This is Fig, Fried Green Tomato Stack. This dish has the texture, the tang, the finish; yes, the everything. It is totally delicious and you just need a nice cup of wine and enjoy!!

August 24th, 2020

Meatless Monday, Fresh Tomato Tart, Recipe, Easy, Healthy Eating, Delaware Beaches, Southern Delaware

I started putting recipes under the heading of Meatless Monday some time ago. No, I did not start this movement. But in 2003 Sid Lerner, the Founder of The Monday Campaigns, in association with the Johns Hopkins Center for a Livable Future did.

It is a way to give us one day of healthy eating where you can leave all meats behind. It is for Monday since we all see it as the beginning of a new week. Basically, you can do it any time.

Sharing the Fresh Tomato Tart recipe because at this time of the year the tomatoes are amazing. Delaware is known for its tomatoes.

The recipe was given by the late Debbie Meinhardt from Ocean City, Maryland. At the time, I was the Chairperson for a cookbook from the Worcester Country School, now known as the Worcester Preparatory School, located in Berlin, Maryland.

The Title was A Collection of Recipes II. It was back in 1997. I use the book all the time. The recipes are good and best of all is that the contributors were all friends.

Fresh Tomato Tart

1 refrigerated pie crust (1/2 of a 15 ounce package)

2 cups (8 ounces) shredded mozzarella cheese

1 cup of chopped fresh basil

3 medium sized ripe tomatoes, peeled and cut into 1/2″ slices

1 1/2 tablespoons olive oil

1/4 teaspoon salt

1/4 teaspoon pepper

Pie: Crust:

Fit pie crust into a 10 inch tart pan or pie pan according to package directions. Trim excess pastry along edges.

Generously prick bottom and sides of pastry with a fork.

Bake at 400 degrees for 5 minutes. Cool.

Filling:

Sprinkle cheese evenly into pastry shell and top with basil. Leave a few leaves for garnish.

Arrange tomato slices on top. I used 2 big tomatoes. Brush or sprinkle liberally with olive oil and also sprinkle with salt and pepper.

Place tart on a baking sheet. Place baking sheet on lower rack of oven.

Bake for about 40 minutes.

Remove from oven. Top with leftover basil as a garnish. Let it stand for 5 minutes before serving.

Just assembled and ready for the oven.

Out of the oven, ready to eat after garnishing it.

Enjoy!!

Comments Off on Meatless Monday, Fresh Tomato Tart, Recipe, Easy, Healthy Eating, Delaware Beaches, Southern Delaware

August 23rd, 2020

Our Harvest, Fenwick Island, Delaware, Restaurant, Review, Delaware Beaches, Southern Delaware, The Art of Wining and Dining, Delaware Beaches, Good Food, Will Travel

I call it the Art of Wining and Dining. There are 5 elements that are key to food presentation. There is color, shape, texture, arrangement, and garnish. Using the best local ingredients is a must.

First time this summer, just last week, we went to Our Harvest located at 1106 Coastal Highway in Fenwick Island, Delaware. They are open 7 days per week. There is parking and they accept reservations. Awesome!!

Website? http://www.ourharvestde.com

Even though we decided to eat inside, the outdoor seating on these trying times was very cute and complemented the restaurant’s aura. Inside the restaurant is very spacious and tables are placed according to the new regulations.

I knew what I was going to eat. They have a chicken that is to die for. It is a shareable dish but think about it, you can take the leftovers home. We had enough for 2 extra dinners.

Doesn’t it look amazing? Believe me, it is. Usually people don’t go to a restaurant to eat chicken but at Our Harvest this is a very popular dish. Even a signature dish I would dare to say.

This chicken is called the Whole Amish Air Chilled Chicken. It is Arnold Palmer brined, and wood fired with lemon and rosemary. An explosion of flavors.

Baywater Blistered Shishitos, sambal butter and sesame salt. I have always been told that in a group of Shishitos there is usually a hot one. I have yet to found it. Also a shareable Small Plate.

Baywater Farms Stuffed Squash Blossoms. Got great reviews and the squash blossoms were crispy and stuffed with ricotta, local crab meat, and creamless cream corn.

This is the Grilled Calamari with charred bead, and warm tomato bagna cauda. To tell you the truth, they were not the favorites. A little overdone and probably I would have preferred olive oil, capers and garlic.

This was another winner. The Crispy Rice Flour Soft Shell, paprika aioli, pea shoot salad, and a celery seed vinaigrette. Nice size soft shell and delicious combination of flavors.

Our service was perfect. We had enough time to talk and there was no rushing us.

If you have the opportunity to go to the restaurants that are in all our beaches, please do so. It is not a long drive. My motto? Good Food, Will Travel.

Have a great week. Enjoy the Season!!


Comments Off on Our Harvest, Fenwick Island, Delaware, Restaurant, Review, Delaware Beaches, Southern Delaware, The Art of Wining and Dining, Delaware Beaches, Good Food, Will Travel

June 16th, 2020

Good Earth Market, Organic Farm, Restaurant, Review, Food Store, Party Events, Ocean View, Delaware, Southern Delaware, Delaware Beaches, The Art of Dining and Wining. Good Food Will Travel

“That’s My job, to lift people up with great food.” paul prudhomme

The opening of the restaurants in Southern Delaware I could not wait for. Don’t get me wrong, when you like to cook it does not matter. But what matter is the ambiance of a restaurant full of people, having fun and enjoying beautifully prepared food using local products. This part of the country is full of amazing chefs….it is a foodie’s destination in case you did not know.

I am enjoying the fact that so many people have taken cooking during the lockdown. There is nothing better when you put food in your mouth that has been cooked with love and not rushed.

It has been some time since I visited Good Earth Market located at 31806 Good Earth Lane on Rt. 26 in Ocean View, DE. Depending where you are coming from you turn on Rt. 26 in Bethany Beach, west, and go about 3 or miles and after you pass the Rt. 17 intersection continue a bit longer and it will be on your left hand side. Tel 302-537-7100 Website? http://www.goodearthmarket.com

It was the perfect evening. A full moon, low humidity. Al Fresco dining does taste better. At Good Earth Market dining outdoors is taken to a different level. You are among nature. If the weather does not cooperate, they do have an enclosed screened in porch where you can dine and still get a good view of the gardens.







Get your drinks and walk around the property. In making the reservation I called the restaurant and they gave me Sue Ryan’s number. She is the owner and so nice and friendly. At this time of limited reservations she is taking such calls.

A new menu but also their traditional menu was offered. Good wine list and attentive service.

For a first course their Crab & Avocado Salad with a side of corn tortillas was plentiful and delicious.

I had the Shrimp & Scallop Ceviche…chiles, coconut, citrus, Baywater Bibb Lettuce Roll ’em Ups. Spicy!! But I like that heat.

For our second course we had their Good Earth Wedge. Romaine, Heirloom cherry tomatoes, smoky Benton’s Bacon (so crispy), pickled shallots and creamy blue cheese. As you can see a photo says a thousand words and at Good Earth their presentation climbed up to a different level.

I love beets and can roast my own. So choosing their Roasted Beet and Arugula Salad with toasted walnut and hemp seed granola, whipped feta and a lemon vinaigrette gave it a light summery taste.

A dining experience for sure with the Strawberry Moon watching.

What to choose for our third course. Scallops I enjoy so much. This particular offering of Good Earth was awesome. Look at this photo. Pan Roasted Dayboat Scallops with smoky bacon asparagus and black garlic vinaigrette.

Shrimp & Grits…. I do have a weakness for this dish. Having it in Charleston gives it a different meaning but here in Southern Delaware they can really also prepare it well. Full of flavor and spice, Good Earth’s was delicious and enough to take a doggie bag; not really. Sadie would not like it. Haha. It had aged chorizo, tomato broth and creamy corn grits.

We did not have dessert. I think we were very satisfied. But their desserts looked very good. A sweet ending definitely.

This was such an enjoyable evening. I hope you do visit them while you are at the beach. And if you are a resident, please go.

So until next time remember “one cannot think well, love well, sleep well, if one has not dined well”…


Comments Off on Good Earth Market, Organic Farm, Restaurant, Review, Food Store, Party Events, Ocean View, Delaware, Southern Delaware, Delaware Beaches, The Art of Dining and Wining. Good Food Will Travel

November 18th, 2019

Paul’s Kitchen & Cullen-ary Company, Chef’s Table Demo, Dinner, Paul Cullen, Musician, Chef, Sommelier, Sunday Market, Lewes, Delaware, Delaware Beaches, Southern Delaware, The Art of Cooking, Wining and Dining

Food serves as a way for people to come together. That is exactly what happened on this past Saturday, November 16th, when 12 strangers, all foodies with three goals in mind….cooking, wining, and dining. We met at Paul’s Kitchen & Cullen-ary Company located at 32882 Cedar Grove Rd., Lewes, DE. Tel. 302-228-9772. Website? http://www.paulcullen.rocks

If you are a resident of Southern Delaware, at some point or another you would have heard of Paul Cullen. Better yet, you would have heard him playing his guitar and singing at different venues, private homes, charity concerts. He has worn many hats in his life and continues to evolve. He will be the first one to tell you this.

Paul’s Kitchen & Cullen-ary Company is on Facebook. You might want to check it out and Like it. He will have the Chef’s Table Demos and Dinners posted as they come available. You will be pleasantly surprised how nice an evening like this one can turn out.

His kitchen is cozy and accessible. He is a great host who will show you around and is open to any questions. Nina will be there, as well, since she oversees that everything runs in a timely manner.

The guests arrived promptly and introductions were extended. Wine and hor’ordeuvres were already set up.

Coming out of the Paul’s Kitchen was the Bruschette alla Robiola, pere e noci. Translation? Cheese and pear crostini. Warm and delicious.

The Chef’s Table was so nicely presented. By now we were all friends.

Crema di Cannellini or White Bean Soup. Perfectly seasoned and paired with wine with an explanation of what we were about to taste from Paul. He was animated and throughout the evening you could see how engaging he was with his guests.

“The measure of a good dish is that it makes you want to take another bite.” This quote from Chef Paul Prudhomme was perfect because after having the soup we really wanted not just to take another bite, it was already gone, but wanted to see what else was in stored for us foodies.

The main entree was the Risotto Ai Porrie Salsicia or as we would say in plain English, Sausage and Leek Risotto. The sausage was homemade and complimented the risotto very well. Those grapes were amazing.

A sweet ending was a Torta di Nocciole or Hazelnut Cake and it was paired with such a good dessert wine. Contact Paul for the wines, please.

Laughter throughout the evening continued with stories from some of the guests. How they got here, how they got together and so on. A few were turning 60 now.

An invitation by Paul to listen to him play was the icing on the cake. Finishing a great dinner with new friends with music was priceless!

Our evening came to an end. One more thing though On Sundays from 11 a.m. until 2 p.m. stop by Paul Cullen-ary Company for music, food and to shop for cheeses, nuts and other goodies that could be for yourself or someone on your list.

Until next time have a Happy Thanksgiving. Check AboutMyBeaches on Facebook.

Comments Off on Paul’s Kitchen & Cullen-ary Company, Chef’s Table Demo, Dinner, Paul Cullen, Musician, Chef, Sommelier, Sunday Market, Lewes, Delaware, Delaware Beaches, Southern Delaware, The Art of Cooking, Wining and Dining

October 11th, 2019

The Blue Hen, Restaurant, Review, Rehoboth Beach, Delaware, Outdoor Dining, Southern Delaware, Delaware Beaches, The Art of Wining and Dining

“There is no sincerer love than the love of food.” Nothing beats sitting around with friends and family and having meaningful conversations over a delicious meal.

Rehoboth Beach, Delaware, is a dining destination. You can find almost anything, from the Boardwalk Grub to fine dining.

Outdoor dining is something you do not find in all the restaurants but The Blue Hen located at 33 Wilmington Ave. in Downtown Rehoboth has the outdoor atmosphere, and the food to boot. Their new hours are from Thursday through Monday. Their phone is 302-278-7842. Website? http://www.thebluehenrehoboth.com

Meet me at the Fire Pit is what I just told my friends. In the past few weeks I have visited The Blue Hen twice. Love being able to sit outdoor, whether is to have cocktails or even decide to eat dinner by the fire pit. Great atmosphere.

The Beet Salad was a starter and it is a shareable dish. Golden beets (I love them), pomegrate seeds, pickled onion, red beet yogurt, toasted spiced nuts and herbs. Great way to start a dining experience.

What is the original advice about eating oysters? Only eat them in the 8 months of the year that contain the letter “R”, which means September through April. I, actually, do not follow that advice and nothing has ever happened.

Cold and salty, that’s how I like my oysters.

The scallops at the Blue Hen are delicious. They are a very popular dish. They are served with trumpet mushrooms, braised fennel, sea beans, green apple dashi, and chives. Dashi is a class of soup and cooking stock used in Japanese cuisine.

Eating by the Fire Pit is perfect at this time of the year. Eating outdoors is first come first served regarding to seating arrangements. The Blue Hen accepts reservations for indoor seating.

If you are in Rehoboth visiting and decide to eat at The Blue Hen the Smith Island crab cakes are very good and the fresh Maryland crab will probably only be availabe for another week or so. These are no fillers crab cakes, roasted red bliss potatoes, ham pickle slaw, and tartar sauce.

The Pan Seared King Salmon with baby kale, roasted grapes, celery root puree, pine nuts and brown butter while it was very good, my friend thought it should have been cooked a little bit more.

Dessert…just one will do. Please bring us a few spoons. The chocolate dense cake and mint ice cream hit the right spot.

Rehoboth nights continue in the Second Season. Beautiful nights in the fall is the best time of the year at the beach.

Sitting with my friends enjoying a nice meal reminds me of my own family dinners when t.v. was off and it was time to learn about each other and what everyone had done that day.

A generous spread of delicious food is the universal unifier. Food can be dressed up or down. You can’t rush it, you have to cook from the heart.

Have a great week-end.

Please check AboutMyBeaches Facebook Page. Thanks.

Comments Off on The Blue Hen, Restaurant, Review, Rehoboth Beach, Delaware, Outdoor Dining, Southern Delaware, Delaware Beaches, The Art of Wining and Dining

September 23rd, 2019

Meatless Monday, Spanish Tortilla, Tortilla Espanola, Recipe, Easy, Southern Delaware, Delaware Beaches

It was early in the morning in the Island of Culebra and I was coming back to Rehoboth Beach, Delaware. The beautiful sunrise on this island is breathtaking and so is the sunset. We did have an advantage view.

It was over a week of swimming, cooking, and eating. A few spirits too. This recipe that I will share with you is of the Spanish Tortilla. In Spain every time you visit a tasca you will find the tortilla in their tapas menu. In different regions the Spanish Tortilla is prepared in different ways. Some tortillas have onions and potatoes only. Some are more dry than others. Either way it is a simple dish, one that works in all cases. Breakfast, lunch, dinner or appetizers.

You probably have the ingredients in your refrigerator.

This recipe was given to me without anything written.

Pre-heat oven at 350 degrees.

Peel 2 large potatoes and cut in small chunks.

1 medium onion, chopped.

In a small oven proof skillet put a little bit of olive oil and sautee the potatoes and onions until just soft, seasoning to your taste. Then, beat 4 to 5 eggs which you have added a bit of salt. Pour over the potatoes and onions and cook over low to medium heat until the borders are done.

Put skillet in the oven for 20 minutes.

Invert on a platter and this is how it should look.

To this Spanish Tortilla we added crumbled chorizo sausage. Not a lot just a bit. You don’t want to overtake the tortilla.

Enjoy. Meatless Monday is a global organization trying to inform people that eating healthy is the way to go even if it is just on Mondays.

Check my Facebook Page AboutMyBeaches. Thanks.

Comments Off on Meatless Monday, Spanish Tortilla, Tortilla Espanola, Recipe, Easy, Southern Delaware, Delaware Beaches

August 22nd, 2019

Crust & Craft, Restaurant, Review, Rehoboth Beach, Delaware, Wood Fired Pizza, Local Beers, Southern Delaware, The Art of Wining & Dining, Delaware Beaches

Good for the whole family. That was my first impression. Neighborhood feel restaurant located at 18701 Coastal Highway, Rehoboth Beach, DE 19971. Tel. 302-313-5029 Check the menu at http://www.crustandcraftrehoboth.com

Love the restaurants on Coastal Highway. At this time of the year parking is hard to come by so the restaurants on this main road at the beaches have plenty of parking.

I had not been to this restaurant for a long time. New ownership by SoDel Concepts since this past year.

Crust & Craft is modern, lots of lights, open kitchen concept…..see the wood fire oven right there past the counter.

It was around 2:00 p.m. when we arrived. We decided to share a salad and a pizza. The pizzas are 12 inches; perfect for sharing. They have plenty of beers to choose from.

We ordered the Wood Roasted Brussels Sprouts. It arrived looking beautiful with butternut, Moody Blue, Apple, a maple vinaigrette dressing, pumkin seeds topping the salad. Great combination of flavors.

It was not until later that I was thinking about this salad and looked at the photo closely. I remember there was something missing. The salad was to have the brussels sprouts wood roasted. They were not really roasted. That roasted flavor was not there. We ate it and did not complain. All in all, it was really good but it would have been better if they would have been roasted.

Our choice of The Funghi Pizza did not disappoint. Parmesan Bechamel, Kennett Roasted Mushrooms, House Cheese Blend, and delicious caramelized onions. It was delicious!! The perfect size for two people.

Having had good service, good food and an affordable price, I can tell you that I cannot wait to go back.

Remember to check my Facebook page AboutMyBeaches.

Hope you have a wonderful rest of the Summer 2019!!

Comments Off on Crust & Craft, Restaurant, Review, Rehoboth Beach, Delaware, Wood Fired Pizza, Local Beers, Southern Delaware, The Art of Wining & Dining, Delaware Beaches

Search the Archives