RSS Feed Follow Me On Twitter Join Me On Facebook

Archive for the ‘Lewes’ Category

June 25th, 2022

Harbour, Restaurant, Canal Square, Historic Lewes, Delaware, Review, Delaware Beaches

June 21st officially opened the Summer Season. It is at this time when Southern Delaware gets bombarded with visitors. For those that live here is a time to plan where to eat and when to shop.
A lot of restaurants have reservations or you may wing it and try bar seating.

In Historic Lewes I love Harbour located at 134 W Market Street. Tel. 302-200-9522. .http://Harbourlewes.com

You may request to be seated indoors or by the bar where you can still see what’s going on the canal. If you can sit outdoors that would be my choice. There are not too many restaurants that offer outdoor dining but it is great to take advantage if they do.

My brother and his wife were visiting and we did have a full weekend. At Harbour some adult beverages were ordered. This particular cocktail was called Honey, I’m Home. Sipsmith Gin, Grapefruit, Lemon, Honey Lavender Infusion, Bee Pollen Salt Rim, finishing with a wildflower. It was very well received 👏

An order of Maine Lobster Stuffed Beignets. I would rename them Lobster Fritters. They looked more like conch fritters than beignets. They were very good though.

Bouillabaise is a wonderful dish full of fresh fish, shrimp, clams, mussels in a saffron tomato broth. The addition of a grilled sourdough is a must because you cannot leave any broth behind. That’s exactly what my brother did.

Two orders of the Pan Roasted Rockfish received thumbs up. This is our local fish and it is delicious 🤤 It had fava beans, shallot, bell peppers, smoked bacon, on a leak tarragon cream.

The Pan Roasted Duck I do order it most of the time. Cooked medium rare with a honey glaze and hemp seed crust, coconut lime risotto, sugar snap peas and chimichurri. What’s not to like😁

Desserts? A Traditional Creme Brûlée…sooo good.

Rhubarb Pie? Tommy loves it but I have never had it. Will take his word.

AboutMyBeaches is on Facebook and Instagram. Check us out.

And the weekend ended in a blink of our eyes.

Happy Summer.🩴

April 10th, 2022

Eggcellent, Restaurant, Review, Breakfast, Lunch, Dinner, Historic Lewes, Delaware, Delaware Beaches


Opening a restaurant during the pandemic must have been daunting but Alina and her husband who have both worked in the industry have done it. The restaurant is called Eggcellent located at 109 W Market Street in Historic Lewes, Delaware.

Eggcellent has been remodeled and has such a nice fresh look. You can sit indoors or in their covered patio.

The restaurant was originally started with breakfast and lunch but Alina’s husband who is the chef decided to open for dinner, as well.

Last Sunday just a week or so after this decision we went for dinner. We had the restaurant to ourselves because the word is slowly getting out. We loved it👏👏 We were able to talk to Alina in a very casual; not in a rush way.

Complimentary to the table the Hummus was incredible. Not exaggerating. It really was so good and all homemade. The bread was toasted and drizzled with olive oil.

I love Rockfish. It is local so I know it is fresh. My Rockfish was served on a bed of Mediterranean veggies with creamy crab sauce and rice pilaf.

TC decided on the Salmon Oscar served over rice with asparagus, lump crabmeat and hollandaise sauce.

The portions are very generous so you may even take some leftovers home.

No dessert was necessary. We had eaten enough but the desserts for that evening looked pretty tempting.

It is great to see these young restauranteurs taking risks and following their dreams.

AboutMyBeaches has a Facebook Page and it is also on Instagram. Drop me a line will you?

Comments Off on Eggcellent, Restaurant, Review, Breakfast, Lunch, Dinner, Historic Lewes, Delaware, Delaware Beaches

August 11th, 2021

Tuna Avocado Salad, Recipe, Healthy, Easy, Summertime Cooking, Pico de Gallo, Chili Bean Salad, Southern Delaware Cooks, Delaware Beaches

“Real cooking is more about following your heart than following recipes.” unknown

That unknown quote is really so true. The Tuna Avocado Salad I will be sharing in this post did not start as my own. But, I made it my own by changing it a lot. It is easy, it is healthy and perfect for the summer weather here at the beaches.

In 2009 I started my blog. So it has been 12 years. I had forgotten all about it. It is a diary of sorts and still a lot of fun to put my thoughts, ideas, experiences on paper.

This is the final look of the Tuna Avocado Salad. It was enjoyed last week. Presentation is always something I care about. It adds to the mood of the evening.

The first thing I changed was the canned tuna. Fresh Sashimi tuna is what I used. Be mindful that you can modify this salad to your liking, using crabmeat, shrimp, lobster, chicken salad or whatever your heart or tummy desires.

The second thing that happened was that I needed a cylinder in order to make a perfect round stack. Could not find it anywhere so I opened a large can that held 32 ounces on both ends. For future references this recipe says that it feeds 2 people but it really feeds 4 if you use a smaller can. We had leftovers.

Ingredients:

two large fresh Sashimi grade tuna fillets (I usually say I need 2 good size pieces)

Mayonnaise ( I only use Dukes and you can start with a tablespoon and add more, but don’t let it get too soggy.

1 tablespoon chopped cilantro (If you don’t like it, and a lot of people don’t, use fresh Italian parsley.)

2 tablespoons of freshly squeezed lime juice

Avocados (They were small so I got 4 and used all of them.)

Pico de Gallo (Homemade, recipe will follow, use enough to top the stack. From 1/2 cup to a cup.

1/8 teaspoon of salt

PICO DE GALLO RECIPE

Pico de Gallo

This is not my recipe but it very easy and you can use it for so many things. Pico de Gallo is basically a Salsa. You can buy salsa at the store but why would you want to do that when it is so easy to prepare.

6 Roma tomatoes, diced

1/2 red onion, minced

3 tablespoons of chopped fresh Cilantro or Italian Parsley

1/2 jalapeno pepper, seeded and minced (I used bottled sliced jalapenos)

1/2 lime, juiced

1 clove of garlic, minced

a pinch of garlic powder

a pinch of cumin or to taste

salt and black pepper to taste

Combine the tomatoes, onion, cilantro or parsley, jalapeno pepper, lime juice, garlic, garlic powder, cumin, salt and pepper together in a bowl. Refrigerate for a couple of hours before serving. You will have leftovers and use it for tacos or for salsa with chips. Mind you that the jalapenos give it a kick. I do love that though.

Continue with the Tuna Avocado Stack

Dry the tuna steaks and season with salt and pepper. Heat a good skillet with a bit of oil. We only seared it, so it is rare in the middle. Of course, you can make it your way.

Take fillets out and cut them in small pieces for the stack. Not tiny pieces, just small. In a bowl mix the cut tuna, mayonnaise, cilantro or parsley and juice for half a lime. Add salt to taste and stir it together.

Peel and chop the avocados. Put them in a bowl and mash them a little bit but also leaving some of the chunks. Salt to taste.

Place the cylinder in the middle of each plate. First put avocado in and pack it in. Remember that you are making a stack so you want it to hold its shape. Then a layer of the tuna. Again, press on it gently so it stays. Finish with the Pico de Gallo salsa. Go on to the next second serving.

Always treat your stack gently when you are taking the cylinder out. You see that photo above. I was scared it was not going to work but it certainly did.

The Chili Bean Salad made it look that it was placed on pebbles. This Salad was a recipe given to my children’s school cookbook many years ago. It is very good.

Recipe

1 15 ounce can each of black beans, pinto beans, garbanzo beans and whole-kernel corn

1/2 cup chopped green onions

1/4 chopped fresh Italian parsley

1 cup diced celery

1 4 ounce can chopped green chilies, not drained

Dressing:

4 tablespoons olive oil

1/2 cup of apple cider vinegar

1 garlic clove, minced

2 teaspoons chili powder

2 teaspoons leaf oregano

1/2 teaspoon ground cumin

1 teaspoon of hot pepper sauce (I used Crystal)

Drain and rise beans and corn. Put all dressing ingredients in a jar; shake well to mix.

Combine all ingredients except dressing in a large serving bowl. Pour dressing over salad and mix well. Cover and chill 6 hours or overnight and mix it from time to time so all beans take advantage of the dressing.

When preparing your serving plates, just put it around it just like the photo shows. You will have leftovers.


Life around a table…”If the home is a body, the table is the heart, the beating center, the sustainer of life and health.” shauna niequist

This post is a little long and you may think this recipe is hard to make. I can tell you that it takes no time. I think you will love it.

AboutMyBeaches has its own Facebook page and Instagram Page.


Comments Off on Tuna Avocado Salad, Recipe, Healthy, Easy, Summertime Cooking, Pico de Gallo, Chili Bean Salad, Southern Delaware Cooks, Delaware Beaches

April 8th, 2021

What’s For Dinner? Heirloom, Restaurant, Review, American Cuisine, Lewes, Delaware, Delaware Beaches, Season 2021

We had a craving for soft shell crabs. It is that time of the year when crabs have recently molted their old skeleton and are still soft, sweet, delicious; a true delicacy for all of us that like crabs. Soft shells are my favorite. After cleaning them, you eat them whole. In a sandwich, sauteed, lightly fried…Yummy.

I have had them before at Heirloom and they have been getting them this past week.

Love going out to the restaurants in our beaches on a Wednesday. It is not as crowded and I like to relax while enjoying the amazing cuisine our restaurants are offering. Sitting at the bar is our favorite seat in the house.

Heirloom is located at 212 Savannah Rd. It is in Historic Lewes in a beautifully renovated Victorian house that kept its charm.

Heirloom opens at 5 p.m. They are on Social Media. Their website? http://www.heirloomdelaware.com

The bread at the table very simple. Just a little something with delicious butter including one with herbs.

What to order as an appetizer was a challenge. You could almost make a dinner out of a few of them. I was between octopus, the Burrata or the pate.

The pate won. It was called a Shiitake Mushroom & Pistachio Pate. Sherry and soy gelee, porcini and horseradish aioli, spring herb and pickled carrot salad with sherry vinegar. It is a vegetarian pate. The combination of flavors was amazing and it was a light beginning to be followed by the crabs.

The crabs did make a presentation. They were sitting a top of a shrimp head bisque and blue corn grits. I thought I had died and gone to heaven. My first soft shells of the season and they certainly were delicious. I did not want my entree to end so I proceeded to take little pieces apart and enjoy them slowly. The salad was light and I loved the watermelon radishes.

If you like to end your meal with a sinful dessert, they do have them. But, we were very satisfied.

Hope you have a great week. Tulips are out, the trees are flowering and our beaches are considered HOT!!


Comments Off on What’s For Dinner? Heirloom, Restaurant, Review, American Cuisine, Lewes, Delaware, Delaware Beaches, Season 2021

March 28th, 2021

Cornish Game Hens, Recipe, Easy, Delicious, Recipes Begged, Borrowed, or Stolen, The Art of Wining and Dining, Coastal Delaware Eats

I remember when I was young Sunday was a day to gather at my grandmother’s house. After church it was the satisfaction of gathering with cousins and with good comfort food. My grandmother was a very good cook; always cooking with the best ingredients she could fine.

Not sure why I think of Cornish Game Hens as a Sunday Supper dish. I have stuffed them, cooked them with prosciutto and figs as well. They have great flavor. And what are they, really? I found out that they are the product from a cross between the Cornish and White Plymouth Rock chicken breeds, that it is served young and immature, weighing no more than two pounds ready to cook.

We have a good butcher here in Rehoboth Beach. Hickmans!! I picked these Cornish Game Hens around the holidays. They were pretty big. Last week I made this recipe. By no means the recipe is my own, but I did give it my own spin.

They are easy to prepare. I usually do not serve a guest a whole hen even though you could depending on the size.

2 Cornish Game Hens

salt and pepper to taste

1 lemon, cut in half

rosemary sprigs (2 per hen)

olive oil

15 cloves of garlic and more if you do like garlic like I do

2/3 cup of white wine (it is a great additions to the sauce)

2/3 cup of chicken broth (I used chicken stock)

More fresh rosemary sprigs for garnish

honey

The first thing to do is to preheat the oven to 450 degrees.

Then take gizzards and neck from the hens and put them aside. You will use them in the broth.

Rub the hens with salt and pepper. Place one of the lemon wedges in the cavity along with a sprig of rosemary. Also put one garlic clove in each of them. If you look closely you can see that I drizzled honey over the top. Very yummy!!

Arrange them in a heavy roasting pan. Take some of the rosemary leaves and spread them around the pan. Put the whole garlic cloves around the hens in the pan. In order to avoid the garlic to burn since you at first will be cooking on a high temperature, take some extra chicken stock and pour into the pan in order to cover the cloves a bit.

This is how they will look before going into the oven.

You are going to roast them in that temperature for 25 minutes.

The gizzards and neck that you took from the oven place in a pot and cook for 10 or 15 minutes. Once that is done, cut the gizzards, heart and set aside. This is totally optional. I just think it adds to the broth.

In a mixing bowl, whisk together wine, chicken broth, 2 tablespoons of olive oil and the cut gizzards, etc.

Reduce the oven temperature to 350 degrees. Pour the broth above the hens and continue roasting about 25 minutes longer or until hens are golden brown. Baste with the pan juices every 10 minutes.

Transfer the hens to a platter, pouring any cavity juices into the roasting pan. You can put the pan on top of your burners and heat up the juices, smashing those garlic cloves which will be amazing combining them in the broth. I used a little bit of corn starch because I wanted the broth to be a tad thicker.

You can cut them in half or serve them whole. Cranberry looked pretty and appropriate with them. And, those veggies? I will give you the recipe because they went perfectly with the hens. Easy too. Next post.

Here is a photo of the hen in half. It depends how hungry your guests are. And please make sure to put a lot of broth in the plate.

Enjoy!! Talk to you later.



Comments Off on Cornish Game Hens, Recipe, Easy, Delicious, Recipes Begged, Borrowed, or Stolen, The Art of Wining and Dining, Coastal Delaware Eats

January 25th, 2021

Meatless Monday! French Onion Soup, Easy, Flavorful Soup, Winter Winner Soup

In the winter there is nothing like a warming bowl of soup. It was cold on Sunday. But, today at the Delaware Beaches the temperatures will rise to the upper 40’s. I’ll take that.

Over the years I have bought tons of magazines. A lot of them have been food oriented. I go through them many times and then I start cutting recipes out and putting them in folders. With a morning coffee I go through them and if something catches my eye, I take it out.

I picked an Onion Soup Recipe that got my attention back in 2013 in a Food & Wine Magazine. It is a healthier version of the traditional French Onion Soup. Traditional soups are fantastic but making them healthier while conserving flavor it’s the trick. That hunk of bread and thick layer of melting cheese makes it high in calories and sodium. Sorry, but it is true.

For Meatless Monday and being that it is a cloudy day this onion soup might be just what you need. I made it yesterday and it is a keeper.

Meatless Monday is a worldwide organization trying to have folks like us eat meatless at least one day per week.

The Recipe

2 tablespoons extra virgin olive oil

2 large onions, (sweet or regular) halved and thinly sliced

Kosher Salt

1/4 cup of dry white wine

1 tablespoon soy sauce

6 cups of beef stock or low sodium broth

Baguettes (either cut your own or buy prepared ones) I used small ones for my large bowl.

Gruyere shredded cheese. I packed that cheese on the baguettes.

In a large pot heat oil until shimmering. Add the onions and cook over moderate heat, stirring occasionally, until the onions are softened and just starting to brown. Maybe about 7 minutes or so. Taste the broth and add a bit of salt and continue to cook over moderate low heat, stirring occasionally until the onions are soft and golden. I would say 20 minutes?

Add the wine and soy sauce to the pot. Cook for a few more minutes.

Add the stock and bring to a boil. Then, simmer over low to moderate heat, again stirring occasionally until the onion broth is well flavored and slightly reduced. Taste again and if needed add more salt.

You can make the soup ahead of time until this point.

Then pre-heat the broiler and arrange the baguettes on a baking sheet and top with the Gruyere cheese. Broil until melted.

To serve this onion soup, ladle it into bowls and top with the cheese toasts. You may sprinkle a little bit of cheese all over the soup prior to placing the cheese toasts, as well.

Hope this will be a keeper for you too. Remember AboutMyBeaches has a FB page just in case you want to chime in.

This blog started in 2009 with the idea of offering the readers who want to be in the know about events, restaurants, reviews, where to shop and what to cook for dinner.

Comments Off on Meatless Monday! French Onion Soup, Easy, Flavorful Soup, Winter Winner Soup

January 9th, 2021

AboutMyBeaches, The Talk of Delmarva, WGMD, Bob Yesbek, Rehoboth Foodie, Food, Radio Talk Show, Rehoboth Beach, Delaware Beaches, Southern Delaware

Hello there. It is Saturday, January 9th. Life continues as it should and here in Rehoboth Beach, Delaware, we continue to experience great food even through a pandemic.

The Rehoboth Foodie, our local celebrity when it comes to restaurant reviews has a weekly radio show on 92.7 FM where he invites guests and have a one on one chat. I was honored to have been invited for today’s show. It will take place at 2 p.m. If you are a local then you can tune in but you can also stream it on http://www.wgmd.com.

A podcast will also be available after the broadcast at http://www.rehobothfoodie.com/PODCASTS.

My talk with Bob included the traditions of my Puertorican heritage. It was Three Kings Day or the Epiphany when we taped so I was able to bring him some pasteles, fried plantains, mojito, arroz con gandules (pigeon peas) and Puertorican famous Coquito which the eggnog.

It was a lot of fun and I got to know Bob better and experience his sense of humor.

Also on the radio show you will hear from SoDel Concepts’ Corporate Pastry Chef Dru Tevis and Baywood’s Head Pastry Chef Ellie Keck for a behind-the scenes peek at how they keep 12 restaurants in fresh, new desserts.

Have a beautiful day. It is chilly in Southern Delaware but the sun is out!!

Remember AboutMyBeaches has a Facebook Page where you can read what’s going on and leave me some comments.

Comments Off on AboutMyBeaches, The Talk of Delmarva, WGMD, Bob Yesbek, Rehoboth Foodie, Food, Radio Talk Show, Rehoboth Beach, Delaware Beaches, Southern Delaware

December 13th, 2020

Harbour, Historic Lewes, Delaware, Restaurant, Review, Waterfront Dining, Canal Square, Mid Atlantic and Global Inspired Cuisine, Southern Delaware, Delaware Beaches.

Taking advantage of one glorious Sunday, probably the nicest day in the next coming week, as rain, and even some snow are in the forecast.

Lewes is totally decorated for the holidays. Being that it is a balmy weekend, so many people are visiting the Delaware Beaches taking also advantage of outlet shopping with tax free shopping as well.

Me? I have been enjoying those blue skies and thanking that living at the beaches is not to be taken for granted.

Harbour opened at 134 West Market Street in Lewes, DE year. They are now serving lunch from 11:30 until 2:00 p.m. with Happy Hour, Food and Drink Specials from 3 until 5 p.m. Dinner takes place from 5 p.m. until 9 p.m. Opens from Wednesday until Sunday. Reservations are required by phone at this time by calling 302-200-9522. Check out their website at http://www.harbourlewes.com

We arrived with no reservations at around 1:30 p.m. and were lucky to see that a couple was leaving the perfect table under the awning with beautiful view of the canal.

The restaurant is quaint. Has a private room for your special events, a nice bar and two indoor dining rooms.

A couple of Bloody Marys on this pretty Sunday. Checking out the menu. More than a few specials, as well.

I ordered their Farmers Market Salad to be topped with salmon. It is a simple salad, dressed lightly but the salmon is what makes it special. It is so delicious. Try it next time. Very much recommended.

Do you like Fish & Chips? A very good one it is served here at Harbour. It is craft beer battered Virginia Founder. Lightly fried and full of flavor too. Fries, coleslaw and a remoulade sauce on the side.

You love sitting outside even when chilly? Harbour also has heaters even though today was just perfect weather.

Hope your weekend was awesome. And, please continue to read my posts. Thanks.

Until then, I remain….

Comments Off on Harbour, Historic Lewes, Delaware, Restaurant, Review, Waterfront Dining, Canal Square, Mid Atlantic and Global Inspired Cuisine, Southern Delaware, Delaware Beaches.

Search the Archives