August 16th, 2010
 Al Fresco I was taking, Addy, my dog, for a walk early this morning. It was humid. So much more than yesterday and I started to wonder what would I want for dinner tonight. I have not had anything for breakfast yet, and already dinner was on my mind.
I think dinner is my favorite time of the evening. Having it al fresco makes it even better.
The following 3 recipes would be perfect for a day like today. They are easy too.
Flank Steak Wrap
1 beef flank steak – 1 to 1-1/2 lbs.
4 cups pre-cut coleslaw mix
1 cup chopped green onions
salt and pepper to taste
8 medium flour tortillas
1/2 cup honey roasted peanuts, coarsely chopped
Dressing:
1 cup rice vinegar
1 tablespoon honey
2 tablespoons sesame oil
For the dressing, just combine the rice vinegar, honey and sesame oil in a jar and shake vigorously.
Place beef steak and half of the dressing in a plastic bag. Close bag securely and marinate in refrigerator for 1/2 hour.
Pour other half of dressing in a large bowl and toss with coleslaw, green onions, salt and pepper.
Place steak on grill over medium coals and cook 17 to 21 minutes for medium rare to medium doneness. Let it rest on a cutting board for a few minutes and sprinkle with salt (optional) and pepper. Slice into thin strips on the diagonal.
Warm tortillas 10 to 15 seconds in the microwave.
To assemble: Place beef slices, some coleslaw mix and peanuts on a tortilla and roll tortilla. Garnish with green onions and peanuts.
Note: Allergies? To make it gluten free, then you will need to find corn tortillas and read the ingredients on the peanuts. Peanuts are usually dusted with wheat. Crazy, isn’t it? Peanut allergy? Then you know what you need to do. But maybe you can give it a little “cha-cha” by adding chopped jalapenos instead of peanuts.
Raspberry-Lime Agua Fresca (Non-alcoholic)
If you like raspberries, then you will probably like this refreshing drink; definitely, better than soda.
3 cups or a 12 ounce bag of frozen raspberries
1/2 cup sugar (you may use sugar substitute, please adjust)
1/2 cup lime juice
ice cubes
fresh mint sprigs
lime wedges
Place raspberries, sugar and lime juice in a blender along with 2 cups of cold water. Puree, and then pour the mixture into a large pitcher.
Sir in 6 cups of cold water. Refrigerate for at least 1 hour and up to 2 hours.
Stir well before serving. Pour the agua fresca over ice and garnish with mint sprigs and a lime wedge.
Note: If you would like to spike it, then white rum or tequila would be the liquor to add.
White Sangria
There is nothing better than a good Sangria on a hot summer day. I will admit that my favorite is the traditional red one but it also good to alternate and serve a white one on a warm day.
1 green apple, cored and cut into 1 inch chunks
5 strawberries, hulled and thinly sliced
1/2 cup canned pineapple chunks with 1/2 cup juice
2 limes, thinly sliced
one 750 ml. bottle of white wine
1/4 cup triple sec
1 cup orange juice (4 oranges)
1/2 cup lemonade
ice cubes
Combine all ingredients except the ice cubes in a large pitcher and chill for at least 2 hours or up to 2 days. Serve the white sangria in glasses filled with ice, being sure to include a selection of the fruit in each glass.
Makes about 8 cups. Can easily be doubled.
Enjoy it and make it your own!!!
Talk to you later…you know I will…
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….
May 21st, 2010
After 13 years not being in the Isla del Encanto, I find myself going there again after 6 weeks. Is it the calling of the Island, or the reunion of the “Igualitos”? You are wondering what in the world are the “Igualitos”. Well, these are the friends I grew up with in Humacao, on the eastern side of the Island. They are truly the core of my friendships so long ago. I have not seen a lot of them in probably 35+ years.
The word “Igualito” means the same. I doubt it very much if we are the same; so many of us have gone through a lifetime of experiences. And, regarding appearances, well I am sure we have changed a lot, as well. It will be interesting.
What I have been finding out since I reunited last year with some of these friends, is how easily we have picked up again. It is like we saw each other just yesterday. Someone said, some time ago, well if I have not seen them in all those years, why bother? I don’t agree. The connection is always there. I don’t know if it is nostalgic or not, but I am really looking forward to it.
One of my favorite fruits in Puerto Rico is the local mango. I like the round ones; no fibers, just very meaty. Mangoes are one of the most extensively exploited fruits for food, juice, flavor, fragrance and color.
There is a very good recipe called Coconut French Toast with Mango. The recipe comes from a cookbook called Isabel’s Cantina and here it goes:
1 cup canned coconut milk
2 tablespoons sugar
4 large eggs
1 1/2 cups shredded sweetened dried coconut
6 thick slices of crusty bread
6 tablespoons unsalted butter
Maple Syrup
1 mango, peeled and sliced
1/2 pint raspberries
In a shallow bowl, whisk together the coconut milk, sugar and eggs.
Spread out the coconut on a plate. Dip the pieces of bread in the egg mixture and then dip in the coconut, amply coating the bread.
Melt the butter on a griddle or in a large skillet over medium-high heat. Place the slices of bread on the griddle and cook until the coconut is golden brown, about 4 minutes. Flip and cook until the other side is golden and the middle isn’t soft or soggy, about 4 minutes.
Serve hot, topped with Maple Syrup, mango slices and raspberries.
Serves 4 to 6 people.
Another Island favorite is the Plantain. They are used as a staple food. Plantains are very tropical and are firmer and lower in sugar content than dessert bananas.
They require cooking. Usually they are used either when green and therefore more starchy or overripe and sweet.
The following is another simple recipe from the same book above mentioned. This can be served as a side dish with any kind of meat.
Sweet Plantains
3 large ripe plantains
About 1 1/2 cups canola or peanut oil, for frying
Kosher Salt
This recipe calls for the ripest plantains on the market; yellow with black spots. They do not need to be soaked before cooking.
To peel the plantain, just cut off the ends of each one and then use a paring knife to peel the skin off in strips from top to bottom. Cut each plantain on the diagonal into 1/2 inch thick slices.
Por enough oil into a large deep-sided saute pan to come 1/2 inch up the sides, and heat over medium-high heat until small bubbles begin to form on the bottom of the pan.
Place half of the plantain slices in the hot oil and fry for about 1 minute before turning the slices over with tongs or a slotted sppon. Cook for about 1 1/2 minutes more, or until golden brown.
Transfer to a paper-towel-lined tray to drain.
Sprinkle with salt.
Repeat with the remaining plantain slices. Serve hot.
This recipe serves about 6 to 8 people.
Remember to be creative and make it your own.
Talk to you later…..
May 16th, 2010
It is that time of the year when I am getting into the spirit of the summer. Rehoboth and all the beaches are getting more crowded as the opening summer season will be arriving in the next couple of weeks.
I also start thinking of the casualness that makes living on the coast such a treat. The food, the attires, the overall frame of mind.
I am thinking of recipes that can be assembled in no time. The next ones, I think you will like:
Tarragon Chicken Salad
3 lbs. boneless chicken breasts
1 cup creme fraiche or heavy cream
1/2 cup dairy sour cream
1/2 cup mayonnaise
2 celery ribs cut in 1″ pencil strips
1/2 cup shelled walnut pieces
1 tbsp. dried tarragon
sald and fresh ground pepper
Place chicken in a single layer on a cookie sheet. Spread evenly with creme fraiche or heavy cream and bake at 350 degrees for 25 minutes. Remove from oven and cool.
Shred meat into bite size pieces and place in a bowl.
Whisk sour cream and mayonnaise together and pour over chicken.
Add celery, walnuts, tarragon, salt and pepper to taste. Toss well.
Refrigerate, covered, at least 4 hours. Taste and correct seasonings before serving.
Makes 4 to 6 servings.
Note: You may use 2 cups leftover chicken and halve rest of ingredients. Skip the first step, of course. I do prefer to bake the chicken for this recipe but I have been known to buy a rotisserie chicken in order to save time.
As usual, make it your own. If you are on a diet buy light sour cream. I also like the creme fraiche vs. the heavy cream on this recipe.
Creme Fraiche is a soured cream. It is thicker and less sour than sour cream. You might be able to find it in the grocery store but if not add a tablespoon of buttermilk to a cup of whipping cream and heat gently. Le it sit at room temperature for about 6 hours covered with plastic. Every couple of hours stir and taste. It should get thick and have a nutty flavor. But, if this is too much to do then just use the heavy cream mentioned above as a substitution.
Warm Spinach Salad
12 oz. baby spinach leaves (8 cups)
1 cup diced red onion
1/2 cup cider vinegar
1/3 cup water
1 tbsp. sugar
1/4 tsp. salt
1/4 tsp. black pepper
1 tbsp. canola oil
8 slices bacon, diced
2 hard-boiled eggs, chopped
Place spinach and oinion in a large bowl and set aside. Combine vinegar, water, sugar, salt and pepper in a small bowl and stir until salt and sugar have completely dissolved. Set aside.
Heat oil in a large skillet over medium heat. Add bacon and cook, stirring frequently until browned, about 3 to 4 minutes. Stir in vinegar mixture and bring to a rapid boil.
Spoon the hot dressing over the spinach and onions in the large bowl. Toss for about 1 minute to slightly wilt the spinach.
To serve, spoon 2 cups of the salad onto each of 4 plates. Top each serving with half a shredded hard boiled egg.
Makes 4 servings.
Note: You may easily double this recipe. Add more bacon, more eggs, etc. Just make it your own. Enjoy!!
Talk to you later…
May 2nd, 2010
Every single time I take a bite of a softshell crab I say that I love them better than lobster. When they are cooked right, there is nothing better. So sweet and plump with just a hint of fat. Really, that is how it is.
The softshell crab is a crustacean seafood. You can eat it whole if cooked after molting (shedding) its hard shell.
Crabs grow larger in size and their shells cannot expand, therefore, they shed their exterior and have a soft covering in a matter of days.
This is when they are perfect for eating. I don’t know how many years ago, but I do remember having my brother for dinner and I served him softshells but he really could not eat them. I guess the sight of eating a whole crab, including legs was not the thing for him.
The softshells I got tonight were from Jimmy Lynn’s Seafood Carry Out. They are located at 18226 Coastal Highway, Lewes. Tel. 302-644-9329. I wrote a post on Jimmy Lynn’s back on 7/31/09. If you would like to read it all you have to do is click on July under Archives and scroll down to the date. You can find Jimmy Lynn’s Seafood Carry Out on Facebook, as well.
Jimmy Lynn’s Seafood Carry Out is “home of the crabs with attitude”. Tonight’s choice was delicious. I just dredged them in a little gluten free flour with just a bit of Old Bay Seasoning and sauteed them. They were perfect.
Years ago I got a recipe for softshell crabs over linguine. It was given by Mancini’s located at 907 Coastal Highway, Fenwick Island, Delaware. Tel. 302-537-4224. Website is www.mancinisbop.com. That recipe was so good so here it goes:
Fresh Softshell Crabs over Linguine
4 fresh sofshell crabs
2 tablespoons chopped fresh garlic
1/2 cup flour (seasoned with salt and pepper)
1/2 cup dry white wine
2 tablespoons butter
2 tablespoons olive oil
1/4 cup chicken stock
2 tablespoons chopped parsley
juice of one lemon
Clean (or have the store do so) the softshells; dredge them in season flour (be generous with flour).
In a large skillet, melt butter. Add olive oil and garlic. When hot, saute softshells until slightly browned on both sides (approx. 5 minutes on each side).
Wheen crabs are browned, add wine, chicken stock and parsley. Saute until sauce thickens.
Finish with a squeeze of lemon.
Serve over linguine.
The above recipe is very good and so easy. Just adjust seasonings to your liking.
Remember to make it your own. Talk to you tomorrow, probably…..
April 7th, 2010
One of my favorites is Shad. This is the time of the year for this delicate fish and Shad is very popular in Maryland, Delaware and Virginia. You can only get it for about 6 or 7 weeks. The taste is so light; not fishy at all.
Shad spawns in rivers and traditionally it was caught along with salmon in set nets which were suspended from poles driven into the river bed and close to shore in tidal water. It is very bony, but I get mine, deboned. Some people like to cook the whole fish and in that case you would have to steam it in an oven for about 5 hours. The bones actually, disolve.
Shad is so flavorful that you really don’t need sauces, herbs or spices. It can be boiled, filleted and fried in butter or baked. The way I like is baked on a high heat; about 400 degrees. All I do is get a cookie sheet and line it with foil, then grease it a bit. Place the shad on the cookie sheet and basted with melted butter, lemon and some paprika. That’s all. Cook it 10 minutes to the pound. Want to test it to see if it’s cooked? Just insert a fork and tug and if it gives then it is ready. So easy.
Shad Roe is the egg of the females. It is another favorite in my household. There are so many recipes available but I just bake it on a lined cookie sheet, in a high heat oven (400 degrees). The important ingredient here is bacon. I wrap bacon around the shad roe to keep it moist. Sprinkle pepper on it. Just bake it for about 20 minutes or until the bacon is cooked. You certainly do not want it dry. Then I cook a couple of extra bacon strips and put them on the side as a garnish.
Shad Planking? It is an annual political event inVirginia and it takes place in April, near Wakefield. It celebrates the James River running of shad. The shad is smoked on wood planks over an open flame.
The reason Shad Planking is a political event is because on the year of every gubernatorial election, would-be-candidates, lobbyists, campaign workers, and reporters gather in the town for shad planking in Wakefield.
Shad populations have been declining for years. It is due to blocked spawning areas by dams, habitat destruction/pollution, and overfishing.
Along with Shad and Shad Roe, my vegetable of choice is asparagus. Steamed and served with hollandaise sauce. The sauce is very easy to make, as well. Get your blender ready and put 3 egg yolks, juice of a lemon and a dash of cayenne pepper. In a small saucepan, melt a stick of butter or margarine. Turn the blender on to blend and with it running, pour the hot, melted butter or margarine and just blend it for a few seconds. That’s it.
If you like fish, then I think you will be happy with Shad and Shad Roe.
Note: Information on Shad and Shad Planking was taken from http://en.wikipedia.org/wiki/Shad and from http://en.wikipedia.org/wiki/Shad_Planking
Talk to you later…
April 3rd, 2010
A Brunch is the perfect start for any day, but Sunday is the day we usually pick for this type of eating. Here, in Rehoboth Beach, a lot of the restaurants will be serving brunch on Easter Sunday just like everywhere else.
But why is it that we have this obsession with brunch? Is it because we are too lazy to cook on a Sunday; kill two birds with one stone? Breakfast and lunch? To tell you the truth on Sunday, I want to keep it simple. You can call it anything you want but to me having a good, full bodied, cup of coffee, seasonal fruits, baked goods and Rapa Scrapple, is what I would call the perfect brunch.
Rapa Scrapple? What is it? Well, it is one of my favorite breakfast meats. Rapa is the brand name and to me there is no other like it. Scrapple is a pork product and the company is in Bridgeville, Delaware. Two brothers started this company in 1926; Ralph and Paul Adams. The plant is still in Bridgeville and it is the largest producer of scrapple in the world.
I had the first taste of Rapa Scrapple in the island of Exuma, Bahamas, in 1974. We were visiting friends and they had brought scrapple from Baltimore, MD. I have loved it ever since and my family is a big fan, as well.
My favorites are the original and the hot and spicy. I like it thin and crispy; definitely, not mushy. I hope Missy is reading this blog, because I know she likes scrapple as much as I do. She might even comment on the blog.
I also like scrapple sandwiches. Thin bread, not toasted and a little bit of ketchup, would make it the perfect scrapple sandwich.
Mark your calendar because this year’s Apple Scrapple Festival in Bridgeville will be Friday, October 8th and Saturday, October 9th. For more info. please visit their website www.rapascrapple.com.
Living at the beach, usually means that you have a couple of guests at your house from time to time. I know that I go the extra mile when I have guests. I really do want them to feel welcomed. So how do I make them feel special? Read on…
Mimosa
Chilled champagne and orange Juice. If you do not have time to squeeze your orange juice, the market has great choices. Just get a good one. Put 1/2 and 1/2 in champagne glasses and serve.
Kir Royale
A bottle of chilled champagne or sparkling wine. This is such a simple and timeless drink.
1 part creme de cassis
5 parts Champagne
Pour creme de cassis into a champagne glass and gentley pour champagne on top.
Easy Caramel Rolls
Pre-heat oven to 325 degrees.
2 loaves frozen bread dough, thaw out and cut in pieces and placed in a well greased 9 x 13 inch pan.
Melt:
1/2 cup butter
1 cup brown sugar
1 tsp. cinnamon
2 Tbsps. milk
1 small package vanilla pudding (not instant)
Pour over dough. Let it rise for about 3 hours.
Bake for about 30 minutes.
Let it stand a few minutes and then turn out on a board, cut and serve.
Ground Ham on Pineapple Slices
Combine:
2 cups cooked ground ham
2 tsps. prepared mustard
4 tsps. mayonnaise
8 drained pineapple slices
Spread mixture on the pineapple slices. You want to put enough on each one to make a mound but cover the whole pineapple slice.
Bake slices in a greased pan in a pre-heated 400 degree oven for about 10 minutes or so.
The combination of the ham and pineapple is delicious. It is a quick meal, as well. Very versatile; not just for breakfast.
Enjoy it with friends; it tastes better that way….Happy Easter!!
March 26th, 2010
You must be thinking that I must be nuts thinking about food at 11:20 p.m. on a Friday night but I was just thinking what could I make this week-end since I was going to be out and about; like in Baltimore, for the day.
On a chilly week-end this pasta dish might be considered comfort food but even though it might sound heavy, you will be surprised how tasty it actually is.
Brie Pasta
1 lb Brie cheese, rind removed, chopped into small pieces
5 ounces sundried tomatoes in oil, drained, cut into thin strips (you might be able to get them already cut)
4 ripe tomatoes, cut into cubes
1/2 cup Kalamata olives (pitted)
3 garlic cloves, minced
1 cup chopped fresh basil
1/2 tsp. pepper
2/3 cup olive oil
1 lb. linguine (you can use another pasta, if you wish; I use gluten free pasta)
Freshly grated fontina or Parmesan cheese to taste
In a large bowl, combine Brie cheese, sundried tomatoes, tomatoes, olives, garlic, basil, pepper and olive oil. Cover and let it sit at room temperature for about 2 hours.
Prepare pasta according to package directions.
Drain pasta and immediately toss with tomato mixture.
Serve immediately with grated cheese.
Serves about 5 to 6 people.
Remember to always make it your own and enjoy it!!! Talk to you later….
 
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