September 3rd, 2010
Last Wednesday I had a great day. I went to visit Cuca, one of my Puerto Rican childhood friends, in Philadelphia. Spent the day. Our visits feel like years have not gone by, and believe me in reality, they have.
After getting caught in a nice traffic jam or as they would say in Puerto Rico, “tapon”, my mind kept wondering to the crab house I went at the beginning of the summer. At that time I thought they were very good.
I figured, why not, what’s another day without a home-cooked meal? There have been plenty, believe me.
The Surfing Crab, Restaurant & Bar is located on 16723 Coastal Highway, Lewes, DE 19958, just north of Lewes; and a short drive from Rehoboth Beach. The tel. is 302-644-4448. The website is http://www.thesurfingcrab.com. Hours of operation: Mondays – Thursdays from 12 – 10 p.m., Fridays and Saturdays from 12 – 11 p.m. and Sundays, 12 – 10 p.m.
Plenty of parking available. I called and reserved a dozen large crabs. There is nothing better than to pick a juicy, fat, hot crab on a summer night.
The traditional bar is located as you come in; to the sides there are 2 eating areas; the ever present long tables ready for crab picking.
The Surfing Crab offers blue crabs, shrimp, fish, oysters, salads and a children’s menu.
A board is posted with all the daily specials. If by any chance anyone in your group does not eat crabs or even seafood, there are a few items on the menu that would be perfect like linguini with roasted garlic tomato and fresh basil sauce, blackened chicken breast with a Cajun-rub, or you can make the salad a meal.
Sandwiches; crab cake, soft shell crab, and the ever present burger are on the menu, as well.
I have ordered their deviled eggs and are very good. It seems that deviled eggs are back on demand; they are in every restaurant.
On Wednesday I started with a salad with blue cheese dressing and it was a pretty good size one.
Finally, the crabs arrived. Oh yes, they were hot and heavy. Easy picking.
Other people came in for crabs and because the way tables in many of the crab houses are set up, you get to talk to other fellow diners. They were vacationing from Washington; staying in Lewes. So, of course, I told them about the blog and bla bla bla; out the business card came and new friends were made.
Yes, a hot summer night before the last big summer week-end of the summer season, as we know it, here at the Delaware Beaches.
Have a great week-end; the weather will get better, it always does….oh, I forgot….talk to you later…
August 31st, 2010
 Real, fresh wasabi on the left vs. what is usually served as wasabi on the right.
Remember last week when I had that sashimi craving? Well, it must be that it happens once a week. The week-end was over and I figured Rehoboth Beach was probably a little slower at the beginning of the week. Remember, summer as we know it, here at the Delaware and Maryland beaches, is coming to an end sooner than expected.
Back to the Cultured Pearl I was last night. They are located on 301 Rehoboth Ave. I do eat other foods but lately I want it. I feel healthy when I eat my sashimi. Not full; just content.
In my opinion the best seat in the house at a Sushi restaurant is the bar or counter. You are sitting just a few feet from the people that will be responsible for feeding you.
By sitting at the bar you can observe the quality of the seafood, the chef’s technique and the preparation of various Sushi meals.
One of the other benefits of sitting at the bar is that you are able to interact with the Sushi chefs. Last night I was again sitting in front of Yasuhiro Sano, Master Sushi Chef at the Cultured Pearl. He is not the only one there, but I have gotten to know him more by sitting on that spot.
My friends tell me that I am the type of person that has never met a stranger. I will say hello to anyone; even establish conversation in the grocery line. I just like to know what make people tick.
Last night I met Sean at the Sushi Bar. He is from Washington, D.C., has a house in Rehoboth and has been visiting the area since his teens. He felt the same way as I did. Loves sitting at the sushi bar.
As our dinners were about to make their entrance he told me that I should order real wasabi. I thought that’s what I have been eating all these years. Hey, that was not it.
Wasabi is sold in the form of a root which must be finely grated before use.
The wasabi that is usually served at a restaurant is a mixture of horseradish, mustard and food coloring. Very little or no wasabi is found in that paste.
In a good restaurant the paste is usually prepared as needed by the customer. Once the paste is prepared, it will lose its flavour within 15 minutes.
I was amazed, the flavor is so different; don’t get me wrong, it is still strong, even a little sweet with no burning aftertaste in one’s mouth.
The cultivation of real wasabi is difficult and expensive, therefore, restaurants will charge about a dollar more if you do request it. Not all restaurants have it, though. The Cultured Pearl does.
I really liked it. It was perfect with my sashimi and I hope that you try it and experience the difference, just like I did.
Thanks for the tip Sean.
Have a great day. Another beautiful one in the Delmarva Peninsula….talk to you later….
August 30th, 2010
This unique event, the first one in Delaware will take place on Monday, September 6th, starting at 3:00 p.m. It will be held on the seaside grounds of the Historic Indian River Life Saving Station, located 3 miles south of Dewey Beach or 1 mile north of the Indian River Inlet on Rt. 1.
If you are not familiar with this historic site, then please check my post written on 8/29. All you have to do is scroll down to that date.
Chef Matt Haley is the Host and Chef for Outstanding in the Field (OITF).
This organization started in 1998. OITF travels the world to find exceptional chefs to showcase the local food culture and salute area farmers, growers, and fishermen.
Fish On, Betty’s Pure & Simple, Lupo di Mare, Bluecoast, Northeast Seafood Kitchen and Catch 54 are the restaurants that feature the farm-to-table concept. These restaurants have available local farmers’ products, and their proximity to Sussex Country farms and farm markets, make it so much easier.
And should I ask , what would be on the menu? The freshest the area can provide that day; maybe crab, rockfish, sweet corn, juicy tomatoes, peaches or locally raised beef. Each course is going to be paired with an appropriate wine. You will have to attend and see.
The price is $200 per person. To order tickets and for more information about Outstanding in the Field, please visit www.outstandinginthefield.com.
See you there….maybe, if I can get tickets….
August 30th, 2010
I have already written the other day how all my figs were ripening at once. You can’t keep up with them. I decided to invent the following recipe. I thought the pork loins came out great but do not do justice in the picture. The taste was sweet and tangy at the same time.
Pork Loin with Fresh Figs
1 package pork tenderloins (2 in a package)
Rub:
2 garlic cloves, pressed
1 tsp. pepper
1 tsp. Mrs. Dash onion and herb
1 tsp. Mrs. Dash Italian Medley
2 tablespoons or a bit more of olive oil
juice of one lime
Prick the pork loins and rub the seasonings all over. Place in refrigerator at least 1 hour but the longer you let it marinate the better.
Brown pork loins on a skillet on all sides and while doing so then prepare the rest.
7 figs, chopped
10 shallots, chopped
1/4 cup of caper berries, stems off and cut in 1/2
1/4 cup of White Balsamic Fig Infused Vinegar. I used Alessi and you can get it in the vinegar section of a good supermarket.
1 tablespoon olive oil
1/4 cup of Chutney. I used Crossed & Blackwell (any chutney)
1/2 teaspoon pepper
salt, optional
1 tblespoon chopped cilantro, optional
Take about 1/4 cup of the chopped figs, the vinegar, oil and chutney and process in the blender. After blending then set aside.
Line a cookie sheet with heavy foil, enough of it that you will be able to make a canopy over the pork loins.
After browning the pork loins place on the cookie sheet and arrange with the rest of the figs, shallots, caper berries, salt and pepper. Drizzle some or all of the blended figs/vinegar/chutney and sprinkle with cilantro, if so desired.
Bake at about 45 minutes to 1 hour in a pre-heated 350 degree oven.
Slice thin and make sure you put a couple of spoonfuls of the vegetables and juice on the sliced pork.
Serves 6.
Please note that I really do not use salt in my food so that’s why the Mrs. Dash is mentioned in the recipe. Fresh herbs and anything else you would like, would do just fine. I was just experimenting to see how the figs would do with the pork.
I decided that a Plantain Mash (Mofongo) would be good with it. The problem was that I had never made Mofongo. I decided to use my mortar and pestle. I would have to agree that if you do not have one, it would be hard to do in a bowl, not impossible, but hard.
The other problem I encountered with the mofongo recipe was that I thought it was a little dry. I need to experiment and see what else I can do to make it just right. Maybe someone from the Dominican Republic will give me a hint.
Plantain Mash (Mofongo)
3 green plantains
1 quart or 4 cups of water
1 tablespoon salt (optional) I put a tiny bit of salt.
2 large garlic cloves, peeled
1 tablespoon olive oil
1/2 lb. of pork crackling (Are you crazy? I don’t have that here. I used bacon.)
vegetable oil for frying
Best way to peel the plantains is cut the 2 ends and put in microwave, one at a time for 1 minute. Cut with knife lenthwise and peel.
Cut into 1 inch diagonal slices and soak for 15 mintues in salted water. Drain well.
Heat oil to boiling point and add the plantain slices. Fry for about 15 minutes or until golden but not browned. Drain on paper towels and reserve.
In a mortar (or heavy bowl), crush cloves well, add olive oil and mix. Remove from the mortar or bowl and reserve.
Crush in the mortar part of the fried plantain slices together with part of the bacon. Add some of the mixture of crushed garlic and olive oil and mix thoroughly. It is tricky, believe me.
You are supposed to shape into balls. I just let the shape of the mortar do it and turned it over. It was good, just a little dry; great taste, though.
Make them your own, that’s the pleasure of cooking!!
 My serving of Pork with Fresh Figs and a Plantain Mash (Mofongo)
P.S. “There is no love sincerer than the love of food.” george bernard shaw
Talk to you later….
August 26th, 2010
I remember the first time I tasted a fresh fig. Well, there is nothing better. Fig Newtons? No way, not even close. I instantly became a fan.
Purplish brown, greenish yellow, and deep burgundy; the colors that are so characteristic of fresh figs.
 My Fig Tree Their season? August through early Fall. If you have a fig tree like I do and all of a sudden there are so many of them ripening at the same time, then be sure to keep them in the refrigerator because they can spoil quickly.
There are so many recipes. I love just eating them off the tree. Added to salads, broiled with feta or mascarpone cheese on top, muffins, sauces, in ice cream, the possibilities are endless.
The following recipes are easy and delicious.
Fig Muffins
1/2 cup butter or margarine, softened
1/2 cup sugar
2 eggs
1 1/2 cups all purpose flour
2 tsps. baking powder
1/2 tsp. ground cinnamon
1/4 tsp. ground cloves
1/2 cup milk, divided
1 cup chopped fresh figs, divided
1/2 cup chopped pecans
Take 1/4 cup of the milk and 1/4 cup of the figs and blend together in the blender. It will be used when ingredients need to be added to the muffin mix.
Pre-heat oven to 350 degrees.
Cream butter and sugar until light and fluffy.
Add eggs, one at a time, beating well after each addition
Combine flour, baking powder, cinnamon, and cloves; add to creamed mixture alternately with milk, stirring just until moistened.
Stir in the blended fig mixture, pecans and chopped figs.
Spoon muffin batter into greased and floured muffin pans, filling three quarters full.
Bake 18 minutes if you are using the mini-muffins or for 20 minutes for regular muffins.
They are best served warm. It will yield 40 mini-muffins or 20 regular muffins.
A Fig Cobbler
5 cups fresh figs, halved
2 tsps. lemon juice
3/4 cup sugar
3 tblsps. all purpose flour
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1 tablespoon butter or margarine
Cheddar pastry
Arrange figs evenly in a lightly greased 10 x 6 x 2 inch baking dish
Sprinkle with lemon juice
Combine sugar, flour, cinnamon, and nutmeg. Stir well, and sprinkle over figs.
Dot with butter.
Roll Cheddar Pastry out to 1/8 inch thickness on a lightly floured surface; cut into 10 x 1/2 inch strips.
Arrange in lattice fashion over the figs.
Trim edges.
Bake at 350 degrees for 40 to 45 minutes.
Cheddar Pastry:
1 cup all purpose flour
1/4 tsp salt
1/3 cup shortening
1/4 cup or 1 ounce shredded Cheddar cheese
2 tablespoons of cold water
Combine flour and salt; cut in shortening with pastry blender or fork until mixture resembles coarse meal.
Stir in cheese.
Sprinkle cold water, 1 tablespoon at a time, evenly on top.
Stir with a fork until dry ingredients are moistened.
Shape dough into a ball until ready to use.
Enjoy it and make it your own. Reduce sugar, if you want or use different flours for baking if you have a gluten allergy. Eliminate the nuts if you have that allergy, as well.
Talk to you later….
August 24th, 2010
Every week I say that I should not be eating this much raw fish; once again I had that craving for sashimi.
If you are a frequent visitor to the Delaware Beaches you know that we do have excellent restaurants in all the beaches. So many choices and so lucky to be able to experience the best.
On Monday night my craving took me to the Cultured Pearl located at 301 Rehoboth Avenue right on downtown Rehoboth Beach. The telephone is 302-227-8493. Website www.culturedpearl.us. Telephone for carry out is 302-227-4217.
I have been a customer of the Cultured Pearl for many years, going back to their old location on Wilmington Ave. Rob and Susan are the owners of this very popular Asian restaurant.
It is decorated with an inspiration in traditional Japanese architecture; bamboo, flowing water, koi, and live birds.
During the summer months I usually try the downtown restaurants during the week because it is hard to find parking. Actually, I have to be honest with you, it is a pain. But, last night I figured that being that it was a Monday night, and the weather was not the greatest, well, it would be better. And it was.
At first the restaurant did not seem that crowded, that changed later on. On good weather, it is great to sit outdoors. The roof top area has a lake effect; koi below and gazebos on top.
I usually sit at the sushi bar. I go to this restaurant to strictly eat sushi and sashimi, but if you have not acquired a taste for it, don’t worry because the Cultured Pearl is restaurant that also offers American Cuisine.
Those 2 first seats at the sushi bar are the ones I go for. Right in front of Master Sushi Chef, Yasuhiro Sano. Last night he fixed us a little something to wet our appetite. The Firecracker is a roll that is so delicious. It has a kick to it because of the fresh jalapeno. It has tuna, salmon, wrapped in Nori Hasomaki style, tempura battered, topped with spicy mayo, fresh jalapeno, crab meat, sriracha. It is slightly warm and we always order it.
I have ordered Miso soup in every Japanese restaurant, but I must admit that the one at the Cultured Pearl is one of the best if not the best, in my opinion.
Last night I was looking at it wondering how this soup was made. Miso soup consists of a stock called “dashi”, which is a simple broth made by boiling edible kelp and preserved, fermented tuna; then straining the liquid. Hmmm… Then softened miso paste is mixed into it. Miso paste is a seasoning and it is produced by fermenting rice, barley and or soybeans, with salt and the fungus kojikin. Hmmm…again. Miso is high in protein and rich in vitamins and minerals.
I am not thinking again how this soup is made. I love it, anyway.
Two entrees were ordered. Well, look at my sashimi. The live scallops are one of my favorites; eaten with the thinly sliced lime. On the picture, they are on the right hand side. Red snapper in the middle, salmon, tuna, eel, etc. etc. A feast, no less.
The other entree that was ordered was very well received, as well.
By the time we were finished the restaurant was crowded; it was a rainy night in Rehoboth Beach, the people eating outdoors had to come in and I took off to meet Paula so that she could show me what else the beaches had to offer on a Monday night.
Have a great week!!
P.S. The Cultured Pearl is open 7 days a week for lunch and dinner. Check their website.
Note: The Cultured Pearl is also aware of customers with a gluten allergy. Wheat free soy sauce is served upon request.
August 22nd, 2010
 Four wheels move the body. Two wheels move the soul. I decided to go to Lewes, Delaware, yesterday afternoon and meet my friend, Shelley. The coastal towns in Delaware are busy and crowded. Summer, as we know it, is coming to an end.
We were walking right in front of Cafe Azafran and behind Half Full when we stopped to gaze at the motorcyle, just parked there. The Indian Drifter.
 Never trade the thrills of living for the security of existence.  If you don't ride in the rain you don't ride. Two helmets and no riders around. But, look at it. It looked amazing. Beautiful and I am not a rider.
 Only a Biker knows why a dog sticks his head out a car window. As I started taking the pictures, the riders came out laughing. It was that laughter that got my attention. They were definitely having fun.
I did not know them. They allowed me to take their picture and they were from Milton, Delaware, just north of Lewes. Locals? Natives? Don’t know either.
 Young riders pick a destination and go...Old riders pick a direction and go. It was a couple enjoying their time together….priceless!!
August 20th, 2010
Hey, how are you? This is the third time I am going to be talking about cupcakes.
Is there a battle between Cupcakes and Muffins; Really? A Faceoff, no less.
What are the differences between one another and, which ones do we ultimately like best?
Ask anyone and they will tell you that the differences are that the cupcakes have that wonderful frosting which evoke childhood memories; the muffin, well it’s just a muffin.
But, no way, the difference is really about sweetness. The cupcake is a “small cake” and one individual portion; whereas, the muffin, while also an individual portion is often sweetened, but not necessarily.
Muffins tend to be more like breads. They are more dense and therefore, more flour is used. There is a marked difference in texture. The cupcake is much lighter and, of course, there is that icing.
I had mentioned to a couple of people that I was going to be visiting Cake Break located at 7 South First St., Rehoboth Beach, DE 19971. Tel. 302-260-9264. Website www.cakebreakrehoboth.com. They are on Facebook and Twitter. E-mail is cakebreakrehoboth@gmail.com. They are open from 7:30 a.m. until 10:00 p.m.
Rachel Rockstarr contacted me through this blog and told me that I needed to try them. Some of the people I talked to had different opinions; I needed to check them out myself.
At Cake Break I met Eleanor, Samjeeb, Andriy and Jackie. All work in different capacities and all very eager to show me the shop.
It is not only cupcakes that are baked and sold here but they also have Surf Bagels, coffee, newspapers, cinnamon rolls, smoothies and breakfast cupcakes. The menu changes daily. You may choose to sit on one of their stools or outside on the bench.
Cake Break can customize any cupcake. They also bake special order cakes. Just give them a little bit of time and they will have them ready for you. You can also call Cake Break ahead of time and pick up your order at curbside.
Customers with food allergies should breathe a sight of relief. They offer Vegan, Nut Free and Gluten Free cupcakes. The Gluten Free and the Nut Free can easily be iced, but they are still in the developing stages of a Vegan free icing. Remember that vegans do not consume any animal products.
The chocolate gluten free cupcake got the best reviews in my household. We have tried many of them and by far this one was the best.
The Red Velvet with red cocoa, and cream cheese icing was delicious but I have to tell you that my personal favorite was the Rum Raisin Bread Pudding cupcake/muffin. It had cinnamon, raisins and a rum icing.
Eleanor loves to make coffee and I had an iced coffee latte and off I went to explore what else Rehoboth had to offer on a summer day.
The question by Cake Break to you is, “Is it time for you to take a cake break.?”
And, my question to you is, Will Cake Break make it into the Cup Cake Wars on t.v.? Stay tuned.
Note: If you would like to check my other 2 posts on cupcakes, then go to the left hand side of this blog and under Archives click on January and scroll down to the 5th. That was Sweet Sin in Baltimore, Maryland. You can check the other post by clicking on the month of June and scroll down to the 14th and that company, Cupcake Couture is in Delray Beach, Florida.
Have a great week-end!!
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