July 9th, 2010
What’s Going On at the Beaches? A lot. You can pick and choose and here are a few things that might be of interest to you, whether, a resident or a visitor.
Please note that Betty’s is now open for lunch, from Noon until 4:00 p.m. so if you are shopping at the outlets or going to see a movie; just remember that this restaurant has been received very well. Betty’s is located at 8585 Coastal Highway #23, right there at Midway Shopping Center. For more information, please call 302-645-6160 or visit www.bettypureandsimple.com. On 3/17 I posted a blog on this restaurant. All you have to do to see it is go on the left hand side of this blog and click on the month of March and scroll down to the date.
Saturday, 7/10 – Addiction and Subtraction. A jewelry show opening at Heidi Lowe Gallery on 328 Rehoboth Ave. in Rehoboth Beach. For info. please go to www.heidilowegallery.com or call 302-227-9203.
This is a very innovative jewelry studio and I wrote a post on 9/20. If you are interested in seeing it please click on the month of September on the left hand side of this blog and scroll down.
Saturday, 7/10 – Good For You Market Cheese Class. What goes around becomes a rind. We know what’s inside; let’s explore the outer edges. $35/person. The location is on Rt. 9 West., Lewes. Call 302-684-8330 and class stars at 1:00 p.m. On June 22nd I wrote a post on Good for You Market so all you have to do to see it is click on the month of June and scroll down to the date.
Saturday, 7/10 – Second Saturdays Destination Art Walk. Check out downtown galleries from 6 – 9 p.m. as part of Second Saturdays Art Walks presented by Mosaic, a gallery collective for downtown Rehoboth Beach. Need more info? Please visit www.mosaicrehoboth.com.
Saturday, 7/10 – Delaware Seashore Sandcastle Contest at the Delaware Seashore State Park, South of Dewey Beach. Free but daily entrance fee to the park applies. 9:30 a. with prizes awarded at 2:00 p.m. Rain date 7/17.
Saturday, 7/10 – Touch-A-Truck – A benefit for the March of Dimes at Rehoboth K-Mart on Rt. 1 from 10:00 until 2:00 p.m. Trucks for kids to explore as well as entertainment, raffles and refreshments. $5 for children 2 – 12 and free for everyone else. Info. at www.touchatruckde.com.
Saturday, 7/10 – The 14th Annual Running of the Bull, Noon, at the Starboard Restaurant in Dewey Beach. More info? Please visit www.thestarboard.com.
Sunday, 7/11 – Race – 10th North Beach 5K. For more info. please go to www.sevensistersdeweybeach.com
Thursday, 7/15 – “The Way We Were” – Join the Rehoboth Historical Society in a lively discussion of immigration trade, and culture in 17th Century Delaware, at 7:00 p.m. at the Rehoboth Beach Museum located at 511 Rehoboth Ave., Rehoboth Beach.
Learn about who the early colonists were, where they came from and where they have gone; who traded with them and what was going on in the rest of the world while Delaware was coming into being.
This program is presented in conjuction with the exhibit “Captain John and Sarah Avery: A 17th Century Family on Delaware”s Frontier.
Please RSVP by calling 302-227-7310 for the presentation which will be free to members and non-members are asked to make a $3 donation.
Have a great week-end!!!
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!!
July 7th, 2010
It is so funny that it is so late at night and I am writing about Flan. I came late from Two Seas (tomorrow’s blog) in Dewey Beach and my Flan was ready. I had made it this afternoon. It is the perfect dessert for balmy evenings.
A Flan is like a custard, but at the same time it isn’t. It is more than that; it is a dessert that can be adapted to any occasion.
Let me tell you how I like it. First of all, just like with creme brulee, I want the original and most simple of the recipes. Forget flavors and enhancements. This dessert does not need all that.
The following recipe serves about 12 people. I cut it in half and it fit perfectly on my metal pie pan.
Flan de Leche ( Puerto Rican Baked Custard) Serves 12 (to adapt it just cut it in half; instead of 7 eggs, use 4). I also cut the sugar in half.
6 cups of milk (whole milk)
1 cup sugar
1/4 tsp salt
peel of fresh lime, rinsed
7 eggs
1 cup sugar (to caramelize the pan)
Combine the milk, sugar, salt and lime and bring rapidly to a boil. Reduce heat to moderate and cook for 15 minutes, stirring occasionally. Strain and allow to cool.
Pre-heat oven to 350 degrees.
Caramelize a round 9 x 3 1/2-inch aluminum pan without tube, by putting sugar in the pan; placing it in the oven until it turns to a light gold. Swirl the pan to coat bottom and sides with caramel. Set aside.
In a saucepan, blend egg yolks and whites with a rubber spatula. Mix milk gradually, and strain.
Pour strained mixture into the caramelized pan. Set pan in a large shallow baking pan containing about 1 inch or so of hot water. Bake 1 hour for the full recipe or a little bit over 1/2 hour for half of the recipe. It should be set and golden. You may insert a knife in the center and if it comes out clean, it definitely is ready. Then, remove pan from water bath.
Allow to cool and then cover and set in refrigerator. When ready to serve, turn custard onto a platter. This can get tricky so first run a knife around the edge of the pan to loosen it up.
As with any recipe, you do have, at times, to play with it and make it your own. Then, enjoy it.
If you want to make it more festive, you may add berries on the side.
Talk to you later….you know I will….
July 4th, 2010
The 4th of July; a grand and great holiday in the United States, enjoyed by the exciting, colorful and traditional displays of fireworks in most cities. These are, but, a symbol of the meaning behind the Celebration of Independence.
The 4th of July Independence Day, though, came about as the result of the valiant efforts and commitments of our American forefathers; not that long ago.
Have a Great 4th and talk to you later……….
June 28th, 2010
I was in the mood for some comfort food. I think if you ask anyone from Puerto Rico they will probably tell you that they consider “tostones” their comfort food.
Off to Giant, our local supermaket, I went and they did have plantains. I needed them green for the “tostones”. I don’t think there is a translation for “tostones”.
Plantains are from the same family as the bananas. They are a starch and they do have less sugar than the bananas.
The easiest way to peel the plantains is by cutting the tips on each end. Then, place the plantains in the microwave for 1 minute. Make a slice with a knife, lengthwise, just on the skin and peel it back. Cut the plantains in one inch chunks and place them in a bowl of water with a teaspoon of salt. I like my “tostones” thin so that’s why I gave you that measurement.
Drain the plantains and in a deep fryer or deep frying pan put enough Canola oil to submerge the plantain chunks. Fry them until they are golden.
Place them to drain on paper towels. Yes, it is too bad that they need to be fried but I am telling you, that’s why they are so good.
The next step is to flaten them. All you need is waxed paper and a plate. Put one chunk at a time in between the wax paper and flaten it with a plate. Continue to do so until all pieces are flatened. Believe it or not, it really does not take long.
Back again into the frying pan. Fry them until they reach a very deep golden color. They will rise to the surface of the oil. Drain again on paper towels.
Some people just eat them as a side dish and others like them as a snack. Some put just butter on top and a bit of garlic powder and some, like me, make a Mojo.
Yes, the Mojo really came before the alcoholic Mojito. It is one of those sauces made in a Pilon (Mortar and Pestle), if you have one. If not, then improvise. Garlic and salt are the first condiments of my Mojo. Then mash with the pestle. Add about 3 tablespoons of olive oil, mixing everything in. Then add a small can of tomato sauce, the juice of a half a lime, cilantro to taste, pepper, and a dash of Tabasco or more. The measurements are not exact, as you can tell by the way I am writing. Some times I think it needs a little more lime, or maybe more cilantro so you will probably have to make this recipe your own.
The Mojo is a sauce used for a lot of dishes. I was making some shrimp with onion, peppers, olive oil, a little bit of butter. I just sauteed all the vegies and at the last minute the medium shrimp went in and cooked until nice and pink. I added some of that Mojo to give it a nice sauce.
I had gone to Tomato Sunshine and got really pretty tomatoes. Once summer starts giving us good tomatoes then I love to make mayonnaise. You wonder why? Well, it is homemade and delicious.
Homemade Mayonnaise
2 egg yolks
1/2 tsp. dry mustard
1/2 tsp. salt
1 1/2 cups salad oil
Aple Cider Vinegar
Dash of Worcestershire Sauce
Dash of Tabasco
In a small bowl put mustard, salt and egg yolks. Mix together with a mixer on low speed. Then add oil, 1 tsp. at a time a t first, mixing well after each addition. For the first 1/4 cup be sure to add only a little at a time.
As the mixture thickens, thin with 1 tsp. vinegar. Keep mixing with the mixer.
After 1/4 cup of oil, you may add the oil a little faster. The first additions of oil make the emulsion. If by any chance it separates during this time, take another egg yolk in another bowl and start over. After you get this well started, you can add the old separated mixture to it. I don’t think you will have any problems.
When mayonnaise is finished, add a dash of Worcestershire and a dash of Tabasco to taste.
Enjoy and make it your own.
Talk to you later…..as usual….
June 26th, 2010
Yes, again I found myself at Venus on the Half Shell located at Dagsworthy Street & the Bay. Tel. 302-227-9292. Website www.deweybeachlife.com.
It was not my intention, at first, to visit this restaurant so soon after I had just eaten here a few weeks ago. In a way it turned out to be just as good as the first experience. My first visit was not on a week-end, so I wanted to see how they would handle a much larger crowd. The table was ready; out under the tent, on the sand, and the service was prompt and attentive.
My original plan was to eat dinner in Rehoboth with friends, but the thought of looking for parking was not good. My friends had not eaten at Venus under the direction of Chef Peter A. McMahon so our decision was made.
It was such a pretty evening; perfect temperature for outdoor dining.
I had to order the Pan Roasted Clams, Zesty Chardonnay Butter Broth and Grilled Baguette. Again, they were delicious and the broth rich.
Another dish ordered was the Baby Arugula with Roma Tomatoes and Fresh Mozzarella, E.V.O.O. and Balsamic Syrup. Beautiful colors.
For dinner the Rock Shrimp and Langostino, sauteed with smoked tomatoes, tossed in a light chive cream sauce with garganelli pasta was ordered. I have to tell you that another was ordered with a request of the dish to be gluten free, and just like the first time, the Chef substituted rice for the pasta.
I ordered Thai Crusted Mahi Mahi, Ginger Plum Chutney, Bamboo Rice Pilaff, stir-fried baby Bok Choi. It had a nice bite to it.
And, the last dish was a Grilled 8 oz. Tenderloin of Beef, Horseradish Mashed Potatoes and Grilled Asparagus.
After all that food, no dessert was ordered. We enjoyed just a couple of coffees; nothing like sharing a meal with friends. It is priceless!!
I want to mention the ladies that started a friendly chat. They were from Baltimore and it was so nice meeting them.
Hope you have a good week-end. The weather has been great, don’t you think? Talk to you later….
 Still, this is the best table in town.
June 25th, 2010
There are so many things scheduled through the summer in Dewey Beach. It is a beach town that caters to young people. The beach, the water sports, restaurants, bars, and nightlife. Yes, definitely, Dewey Beach is a Way of Life.
Until Tuesday, July 6th – Dewey Beach Patrol Junior Lifeguard Program registration. The program starts on Tuesday, July 6th. It is for children ages 6 – 16. It is also a free program in conjunction with the U.S. Lifesaving Association. To sign up, please visit www.deweybeachpatrol.com and download the form.
Monday, June 28th – Monday Night Movie – Shrek – Bring your chair, family and friends for a kid friendly movie on the beach, located at Dagsworthy St. and the Beach. The show begins at 8:30 p.m.
Monday, June 28th – The Greaseband starts at the Cork. (No free tickets this year). The Bottle & Cork is located on 18007 Rt. 1, Dewey Beach. You can also find them on Facebook.
Tuesday, June 29th – Disney Hits Dewey on the Beach from 6:00 p.m. until 8:30 p.m. Radio Disney is a radio network devoted to children and youths, tweens and families. Youth will help pick music to be played and interact on a toll free line. Details? Call 1-800-441-1329 or visit www.radiodisney.com/Philadelphia.
Wednesday, June 30th – Wednesday Bonfires. Bring beach chair, family and marshmallows for a Bonfire on the Beach at Dagsworthy Street and the Beach from 7:30 until 11:00 p.m. This is a Wednesdays event until August 25, 2010.
Have a great time at the beach….talk to you later…..
June 19th, 2010
“Fathers like Mothers, are not born. Men grow into Fathers and fathering is a very important stage in their development.”
I was coming out of a parking lot, when out of the corner, a family was passing me by. Single line, Mother leading the way and Father watching their backs.
I could not believe it, but what a tender moment!! I knew those 2 pictures were going on the post.
We celebrate Dad. Not only our fathers, but all men who have acted as father figures in someone’s life; Uncles, Stepfathers, Grandfathers, Adult Male Friends and even Big Brothers.
The first Father’s Day was observed on 6/19/1910 in Spokane, Washington.
In 1924 President Calvin Coolidge supported the idea of a national Father’s Day. But, it was not until 1966, when President Lyndon Johnson signed a presidential proclamation declaring the 3rd Sunday of June as Father’s Day.
So, I wish the best to all of those Fathers that serve as role models to all children. Thanks so much!!
Have a Great Week-End and, of course, A Wonderful Father’s Day!!!
Talk to you soon, as usual…..
 
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