December 24th, 2010
It was cold today in Rehoboth. It is so nice to have the town to yourself. I stopped at Silver Lake to see the ducks. Silver Lake is a waterfowl refuge. They were there pretty much taking a break during their yearly migration; such a long journey.
My Christmas dinner turned out easier than I thought. The oven decided to stop working. Well, on with the charcoal and barbecuing is what we did. It was different but we enjoyed it just as much. Probably even better.
Have a wonderful Christmas.
And to all a good night…..
December 12th, 2010
Guests, family, Thanksgiving, friends and now the rest of the Holidays are around the corner. My holidays are quiet this year and believe me, I think I like it that way. I am so laid back that I have not put up a single decoration yet. There is still time, though.
My recipes reflect my moods during the holidays. You read my posts about the Turducken and the sides dishes during Thanksgiving; now I want roast beef, lobster and crab imperial.
Crab Imperial is such an easy dish to prepare for company. Well, you better check that no guests have a seafood allergy. I am going to give you the Crab Imperial recipe that I have. I doubled it the last time I made it and I also put it in a casserole dish. I had big eaters that evening and they thoroughly enjoyed it.
Crab Imperial
1 lb. backfin crabmeat
4 tablespoons mayonnaise
6 tablespoons cream
1 teaspoon dry mustard
1 teaspoon Worcestershire sauce
4-6 drops Tabasco sauce
2 slices of bread, crumbled
butter
Paprika
Pre-heat oven to 400 degrees.
Pick crabmeat well. Mix mayonnaise, cream, mustard, Worcestershire, Tabasco together until smooth.
Add bread. Fold crabmeat in gently.
Place in a casserole dish and pat it smooth. Dot with butter and sprinkle with paprika.
Bake for about 20 minutes. If you double it then bake for a little longer; you want it hot and and a little toasted on top.
I made this recipe a couple of days before Thanksgiving. I also served it with polenta on the side, and a colorful salad.
Serves 4; doubled, serves 6 or a few more depending on your company.
Remember to make it your own and enjoy it…..talk to you later….
November 18th, 2010
The doorbell rang today and I was so surprised to receive my Turducken so fast. You see from time to time I like a little variety for my Thanksgiving dinner.
About four years or so ago I cooked my first Turducken. I heard about it from friends and immediately ordered it from a company in Louisiana. I love Cajun food and The Cajun Grocer is located in Lafayette, Louisiana. Their website is www.cajungrocer.com. The tel. is 888-272-9347. I have even given it as presents for the holidays; besides being delicious, it is also a conversation piece.
Cajun cuisine is the rustic cuisine of Louisiana with locally available ingredients; so many culinary influences are detected in cajun dishes.
If you don’t like turkey, chicken or duck then you will probably be bored to tears with this post.
And, what is a Turducken? It is a semi-boneless turkey that is stuffed with a deboned chicken or hen, that is also stuffed with a deboned duck breast.
A layer of Cajun dressing is placed between each bird. The juices from the duck and the creole pork stuffing (the one I ordered) will really add flavor to the turkey.
Since the turkey is semi-boneless, you can slice it in such a way that you get the advantage of the 3 meats. Slice it like you are slicing meatloaf.
The Cajun Grocer has a variety of stuffings. Of course, this year, I sent them an e-mail because I wanted to know which Turduckens were gluten-free. They immediately informed me that they had 3; the seafood, the vegetable and the creole pork. I chose the pork. It is now in my freezer and 48 hours prior to cooking I will defrost it in the refrigerator. I will just have to plan what side dishes to add this year.
Check the www.cajungrocer.com because they have so many other foods available for immediate shipping; gumbo, gulf shrimp, boudin, crawfish and so much more. Recipes are also available and even music.
Yes, Zydeco which is Cajun and Creole music combined from Southwest Louisiana. It is quite good.
I am looking forward to Thanksgiving this year. I like to be home on such a special day; to give thanks for everything we have. I like a gray day; windy and cold.
I have had Thanksgiving dinner at a restaurant and really did not enjoy it at all. It’s just not the same.
So, Turducken vs. Turkey? It is just a matter of taste…and who’s coming for dinner.
The other thing I will enjoy doing this year, on Friday or Saturday, after Thanksgiving is going to the Artists Studio Tour in southeastern Sussex County; the towns of Bethany Beach, Ocean View, Frankford, and Dagsboro. Both days from 10:00 a.m. until 4:00 p.m.
This is the 16th Annual Artists Studio Tour, which is a self guided tour of the studios of 15 of Delaware’s most talented artists and artisans. They graciously open their studios to the public and are there for you to ask questions and see what they are all about.
For more information, please visit www.artstudiotour.com.
Have a good one!!….Talk to you later…
November 17th, 2010
The other day when I was walking Addy, my pooch, I saw Sue who was walking hers. My neighborhood is a walking paradise; you can walk the distance or just a mile.
While catching up on our families Sue mentioned that she was going to Brenda’s for a jewelry party. I told her I would think about it. To tell you the truth I usually don’t go to those parties because they remind me of Tupperware parties.
That party was last night. And, even though I had told Sue I was going, by the time 4:30 p.m. arrived I was lethargic. As it got darker and more rainy I thought about not going. Lazyness, really.
But, I rebounded and off I went with Sue, picking up Jody on our way to Brenda’s. It was such a nice pleasant evening. Getting together with some old friends and making new ones along the way.
I had not idea what kind of jewelry it was going to be or the set up, etc. etc. I had never been to one. But, once I stepped into Brenda’s house I knew that a post to my blog was a must, especially, at this time of the year.
It really was more like a cocktail party where tables, counters and window sills were set up with jewelry, perfectly displayed. Whether you want to admit or not, we, women love it.
The name of the company is Stella & Dot. The company’s headquarters are in Burlingame, California. The website is www.stelladot.com.
The founder of the company is Jessica Herrin. She was a co-founder of WeddingChannel.com and has taken direct sales to another dimension.
The name of Stella & Dot comes from the grandmothers; “honoring that generation of women who crossed oceans, rolled up their sleeves, won the vote, raised kids, went off to work, and did it all with style and grace”.
Holly Gilmartin was the Stylist. She had been given a pair of earrings as a gift; wanted to know more about the company and what becoming a stylist entailed. Well, this is her job now; times have changed and so have businesses and the way we approach them or they approach us, the consumers.
If you would like to get in touch with Holly to either purchase an affordable indulgence, have her set up a party, or just for basic information, then e-mail her at hollygil@verizon.net. Holly has a marketing, retail and merchandising major and she is young and full of energy, friendly and refreshing.
I slowly tried everything they had available on display. The pieces were truly wearable. Well made with a good weight to them. Some of it was edgy and some was very feminine.
And, some pieces made a statement and were practically an outfit by themselves.
One collection was very verstile with mix and match chains, strands and brooches. It is called La Coco Collection. It is a 3 in 1; unclip to create a bracelet, necklace and brooch. They had it in gold plated and silver plated.
The brooches could be either a pin on your lapel or necklace.
The bracelets had a hinge closure with a magnet to fit small to medium wrists and were made out of resin.
The colorburst enamel cuff was bold and hand painted, gold plated in turquoise and ivory.
I was looking at a charm bracelet that was very colorful. It was called the Bloom Charm Bracelet. It came with an ivory charm with a center of Czech crystals. Then you could add more charms to it. The basic price was $39.
The Metropolitan Mixed Chain Necklace was a “menagerie of street chic chains accented with 4 unique vintage brooches that mix CZ, glass eads, mixed metals and faceted stones”. It had a toggle closure.
Bib Necklaces are so in style at the moment and this one was a hand-embroidered bib with shimmering glass beads, faux pearls and Swarovski crystals. Silk rosettes and ribbon tie closure. The cost? $198.
One necklace I thought looked pretty because of the combination of wood and hand painted turquoise enamel was sort of overlooked by some, but it really was pretty; warm wood with hand knotted silk thread.
Once an ordered is place and paid for it will be sent to your home or business in a matter of days. The packaging is beautiful, as well.
Oh, I almost forgot that there is a whole line for young girls, as well.
It really was a very enjoyable evening. Women….we are too much….talk to you later….
November 15th, 2010
Someone told me that I should think about ordering the rockfish at Fager’s. Well, 6 of us were getting together for dinner. 1/2 Price Prime Rib on Sundays and Mondays is now going on every week at Fager’s. It used to be Mondays and Tuesdays but probably this change is for the better. It did not matter to me because I was meeting very good friends and once this group gets together, we laugh all the way through the meal.
The pictures I took last night almost look like I was arriving at a club. Fager’s is an institution in Ocean City.
I probably don’t even have to tell you too much about it. I have written a post about Fager’s in the past. If you would like to see it just go under Archives, on the left-hand side of this blog and click on the month of April, and scroll down to the 20th.
Fager’s stays open year-round. It is located at 201 60th Street In the Bay in Ocean City, MD. Tel. 410-524-5500. Website is www.fagers.com.
It is a restaurant that can appeal to young and old. A little bit of entertainment for everyone.
When we arrived the entertainment on Sunday was Sonny. Sonny Sings Sinatra starts at 5 p.m. every Sunday. People were dancing to those unforgettable songs and Sonny was pretty good.
I did not think it was too crowded. We were seated in their Fine Dining section, upstairs.
After my pizza eating binge earlier in the day, I decided to have fish. I chose rockfish; blackened. Cindi did too, as well. The rest ordered the prime rib.
For appetizers one person ordered clams casino. They were devoured in no time. I guess they were good, but I really don’t remember him commenting on them.
I wanted the wedge with homemade blue cheese dressing and sweet bacon and caramelized nuts. I have ordered it before and it was just as good. It is a refreshing salad and the dressing is light, actually.
Cindi ordered the house salad and that was good too. This salad had field greens with toasted pine nuts and lemon raspberry vinaigrette with crumbled blue cheese on the side.
We were surprised when our waitress came to tell us that they had run out of rockfish. We were there pretty early. The restaurant offered to replace the rockfish with the sea bass.
It took a long time for our table to be served; I don’t know why because as I stated before it was not as crowded as other times.
Well, I am glad they ran out of rockfish because the sea bass was out of this world. Both, Cindi and I agreed.
The Chilean sea bass was broiled with a plum-sesame glaze and it was accompanied by a jumbo prawn and Thai basmati rice and vegetable.
The others that had the prime rib would be able to tell you that it was good but not their best. We are all fans of the prime rib at Fager’s; we think it is the best in Ocean City, but last night it was just okay.
Nevertheless, the conversation was colorful in many ways and we left the restaurant laughing and with the waitress after us since I had made a mistake on the tip which I promptly rectified. A true mistake, though.
And when will these friends get together again? I hope soon…can’t wait….
P.S. Please note that Fager’s is one of those restaurant that is very aware about food allergies. A gluten free menu is available for those who need it.
Check the website for all kinds of specials and events coming up!!!
Talk to you later….have a great day!!!
November 13th, 2010
Traditionally known to be a very hot dish, this, of course, depends on the amount of “heat” used.
There are about 20 different techniques in Szechwan cooking; some, like stir frying, steaming or brasing. And, common spices? Chili paste, ginger and garlic, among others.
I have had this recipe for a long time and it is so easy because you can prepare a lot of the ingredients ahead of time. Perfect for company. Just know your guests and adjust the seasonings.
“Szechwan Spicy Chicken”
2 lbs. chicken breasts, skinned and boneless
1 lemon
4 bunches scallions
4 tablespoons of soy sauce
4 tablespoons sherry
4 tablespoons ketchup
4 tablespoons chili sauce
3 tsps. sugar
1 tsp. pepper
3/4 – 1 1/2 tsps. red hot pepper flakes
6 tablespoons peanut or salad oil, divided
6 tablesppons minced fresh ginger
4 minced garlic cloves
1 can water chestnuts
Cut chicken in small cubes, squeeze the lemon over them, and set aside.
Cut the scallions, including the green stalks in diagonal slices and set aside.
In a small bowl, combine soy sauce, sherry, ketchup, chili sauce, sugar, pepper and hot pepper flakes, set aside.
All of the above may be done ahead of time. I actually like the chicken to marinade in the the lemon for some time.
Heat a wok or skillet. I don’t have a wok so the skillet is what I used and it worked perfectly. Add 4 tablespoons of oil and heat.
Fry ginger and garlic for a minute, stirring.
Add the scallions and water chestnuts and fry another minute, stirring also.
If you have a wok then just push the veggies to the side but I just took them outof the skillet so they would not overcook. I would add them later.
Add the remaining 2 tablesppons of oil to the pan and stry fry the chicken cubes. You want them to stir fry them enough to get some color and for the liquids to evaporate.
Stir the scallion mixture and chicken together and stir fry for a minute.
Add the reserved sauce and stir to coat the chicken.
Let this mixture cooked for a few minutes on low.
Serving over nice fluffy rice and adding a green salad would make this a perfect dish.
Note: To make it gluten free I used wheat free soy sauce available at supermarkets. Instead of store bought chili sauce I just used ketchup and added about 1-1/2 teaspoons of horseradish. The label on the chili sauce at the store had some ingredients that made me question if it had gluten.
Also, please use real sherry; it is so much better.
And, how spicy was the dish? You want it to have a good kick, so I used about 1 teaspoon of the hot pepper flakes.
This recipe can easily be doubled. As prepared, it served 4 people.
Anyway, enjoy it and make it your own…..talk to you later….
P.S. If you try it let me know how it came out.
November 9th, 2010
I love mushrooms; sauteed, raw, and stuffed with creamed spinach. I had plenty of them in the refrigerator. Wild and button mushrooms. I decided to make the following recipe.
Cream of Mushroom Soup
1/4 cup butter
1 medium chopped white onion
4 minced garlic cloves
2 bay leaves
2 teaspoons of fresh snipped rosemary
1 1/2 lb mushrooms, chopped (I used a combination of mushrooms)
2 14 ounce cans of chicken or vegetable broth (I used low sodium chicken)
2 cups whipping cream (I used 1 3/4 cups)
1 cup bottled roasted red peppers, drained. (I used 1/2 cup)
2 tablespoons olive oil
In a large sauce pan melt the butter. Then add onion, garlic, bay leaves, and rosemary. Cook over medium heat for about 5 minutes or until the onion is tender.
Add mushrooms; cook and stir for 5 minutes. Then add broth and bring to a boiling point. Reduce heat and simmer, uncovered, for 5 to 10 minutes more or until the mushrooms are tender.
Remove bay leaves and cool slightly.
In a food processor or blender (I used the blender), place some of the soup in and blend until almost smooth. Repeat until finished with the soup.
Return soup to pan and season with salt and pepper. Bring to a boiling point again and whisk in the cream. Heat through.
Put pepper in a bowl and mash; stir in oil.
To serve, ladle soup in bowls, top it with the mashed peppers, and sprinkle some snipped rosemary for color.
This recipe serves about 10 people.
Note: I would sautee in a small frying pan some mushroom and add them for garnish, as well. I think the soup needed that.
But, you know how it is, make it your own and enjoy.
Talk to you later….
November 7th, 2010
What a difference a few weeks make!! Took a walk around Rehoboth yesterday, Saturday, and by the looks of the Boardwalk and the beach you would have thought there were no visitors in town. It was pretty, though. I like it quiet once in a while.
Rehoboth Avenue was pretty crowded, though. Everything is still open, french fries, candy, popcorn and the stores have plenty of sales.
I decided to go to Baltimore Avenue. This has been the new home of the Clear Space Theatre Company. They also changed the name from Productions to Theatre Company, as well. They have had a great season.
I know this building well because many years ago this was the Epworth Church and in it was a great pre-school, which my youngest son and friends attended.
Clear Space Theatre Company is located at Celebration Mall on 20 Baltimore Ave. in Rehoboth Beach. This street is also the home of many of our most popular restaurants. The Tel. is 302-227-2270 and the website is www.clearspacetheatre.org.
It has been a successful season, but it is not over yet. It is an on-going season to the delight of all of us, residents, locals, natives and visitors.
I am urging you to visit their website because you will find so much information; there is so much going on; upcoming events, purchasing of tickets and education.
The Clear Space Theatre Company’s mission is “to inspire audiences, artists, and students through high quality performances and educational experiences”.
Before I forget, this afternoon at 3 p.m. is the last performance of Thorton Wilder’s, Our Town. This Pulitzer-winning drama of a turn of a century New England town is arguably the most famous play in American Theatre.
But, if you are not able to catch this performance there are still so many other events in the near future.
Next Saturday, November 13th is the NYC Day Trip to see ELF! The Musical, based on the Will Ferrell Movie.
Bus will depart Rehoboth K-Mart at 7 a.m. to arrive in New York by 11 a.m. You will then have time to shop, eat, and explore before and after the show.
Meet at the Al Hirscfeld Theatre for ELF. Depart New York at 7 p.m. to return to Rehoboth by 11 p.m.
The cost? $150 per person. This includes transportation, tips and tolls, ticket to the show and breakfast. To register, please contact David Button, the Company Manager at 302-227-2270.
I was sent a press release and I think it is worth passing to you:
Clear space to Showcase their Rising Stars. Each semester, dozens of children get one step closer to their dream of performing on Broadway when they participate in the Clear Space Theatre Company’s Broadway Bound program.
Students in grades 1-8 meet once a week for a 10 week semester, focusing on 3 components of performance – acting, dance and voice.
The students also receive instruction in dance from Clear Space Executive Director Ken Skrzesz, who earned his MFA in dance and choreography from UNC-Greensboro, as well as vocal instruction from Artistic Director Doug Yetter, a graduate of New York University’s Graduate Musical Theatre Writing Program.
The students have been working, this semester, on numbers like “I Got Rhythm, Nice Work if You Can Get It, and California, Here I Come”.
On Tuesday, November 23rd at 5:30 p.m. they will have the opportunity to showcase their semester’s studies in acting, dance and voice. Tickets are $5.00 and will be available at the door on the evening of the performance.
Again, please check the website for more info. on this program.
Later on in December, starting on Thursday December 2nd, Scrooge, that Holiday tradition loved by many will be the performance until Sunday, December 12th. Check the website for more info.
Scrooge – this original musical version of Charles Dickens’ A Christmas Carol, continues the family holiday tradition. A holiday adventure led by ghosts and a whole cast of merry-makers.
Have a great Day….talk to you later…..
 
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