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Archive for the ‘General’ Category

July 2nd, 2021

Dalmata, Rehoboth Beach, Delaware, Restaurant, Review, Southern Delaware, Delaware Beaches, Pizza, Pasta, Bar, Downtown Rehoboth Beach

Look at the menu. Dalmata has been serving carry out this past year and just recently opened for inside dining. I love the idea that it stays open until 10 p.m. Located at 28 Wilmington Ave., Unit E in Downtown Rehoboth Beach, DE.

Just tried it on Wednesday and was pleasantly surprised. Seeing the restaurant taking shape from the street, it look like it was going to be so comfortable and pretty inside. It certainly is.

They do still have curbside pick up as well. Check http://www.dalmataitaliano.com

A little Chianti, and a chat with our server, Katie. She was very enthusiastic and knew her menu well.

I asked her about the size of the pizza. She said they were 14 inches and good to share if you have other things or if you are hungry it would be just perfect for one person. I found that it was a good size. The crust was delicious. It really was and our choice was #1 White Lightning. This pizza had creamed roasted garlic and garlic oil. I put the menu above so take a look at it to see what else was on it.

But before the pizza an order of the Caesar Salad which was perfect for one person. Love the croutons and dressing.

Not on the menu as a side serving, but they were making some in the kitchen. I am talking about Broccoli Rabe. They were very nice in serving us a dish full of it and I hope they add it to the menu. We loved it.

Another glass of Chianti because why not? It is the beginning of the 4th of July weekend. I know, I know…..Wednesday, right, but here at the beaches we take an opportunity to celebrate every time we get a chance.

I almost forgot to tell about my calamari. I love squid and octopus. When I see calamari on the menu I usually order it. Lightly fried, a little heat with the banana peppers and tasty sauce. Went very well with the Chianti.

I really do want to go back and try a few other things. Love that the menu is simple. The best things in life are usually that way, simple.

Enjoy the weekend. Celebrate and remember those who have given their lives so that we can celebrate.

A shout to Katie, as well.

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May 29th, 2021

Perucci’s, Classic Italian, Restaurant, Review, Millville, Delaware, Southern Delaware, Delaware Beaches, Good Food, Will Travel

I laughed when I wrote Good Food, Will Travel. The traveling from Rehoboth Beach to Bethany Beach and then west to Millville takes no time. All the beaches are closed to each other. Well, in the summer it may take a bit longer during the week. You know how it is. This particular Memorial Weekend like the usual ones, the weather will not cooperate for the most part. So, what is there to do? Shop and Eat!!

I love going out on Wednesdays. It seems that it is a quieter day of the week to enjoy the local restaurants. I think at this time of the year you need to call and make a reservation for most restaurants. Also, because the lack of help some may be closed Monday and Tuesday.

Perucci’s is located at 3507 Atlantic Ave., Millville, DE. Tel. 302-829-8727. Website? http://www.peruccis.com

An old building reminiscing of a Trattoria somewhere else. I feel I have to have a Chianti every time I step into, this small and very quaint restaurant. It is a family restaurant that has been opened for many years and their family recipes are delicious.

It was crowded but we had a reservation. I like to eat late so the reservation was for 8 p.m.

A Malbec from Fableist was truly amazing. I probably could have had the wine and just the bread. OMG it was so good. Warm and accompanied with very good olive oil.

A order of Calamari Fritti for the table. Perfect portion for sharing. Flash fried, chipolte cocktail sauce, citrus aioli, and spicy chili aioli. Tender and truly lightly flash fried.

I liked their Caesar Salad and have had it before. Perfect way to get your palate cleansed if you would call it that way. To me salads prior to the entree cleanse your taste buds. They call it Knife & Fork Caesar. Pecorino and garlic croutons.

An entree of Gamberetti con Aglio e Vino. Shrimp, white wine sauce with garlic and olive. For true pasta eaters this dish was simple but impacted great flavor.

My order of Veal Scallopini al Piccata. I loved it for many reasons. The combination of lemon, capers and wine sauce was light and simple, as well. The amount of pasta was just right too. Not an over abundance but a perfect serving.

While it was storming in Rehoboth Beach on Wednesday our dinner was memorable and cannot wait to go again.

A shout to Daniel who took care of us so nicely.

Have a great week-end.

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May 23rd, 2021

Summer 2021, Rehoboth Beach, Delaware, Buy Local, Support your Community, Southern Delaware, Delaware Beaches

The color on trees and bushes have been unreal. Maybe is all that rain we got in the spring. At the moment no rain. Everyone is watering their gardens. I think I have more weeds than grass. It is what it is. After I finish this post I am weeding. It is cloudy in Rehoboth Beach, but warm which is great.

When I first got these beaches in the mid 70’s at times it was hard to get certain things. Now there is plenty. Friends of mine still think there are not enough good women’s clothing stores here but what the heck there is the internet. And it is all sent to Delaware tax free.

Last weekend it was the last day we were going to cook lamb. A whole leg of lamb, bone in. If you are looking for lamb, Hockers in Ocean View, DE, near Bethany has the best lamb. They get it twice per week. Some people think the taste of lamb is not to their liking. I love it. Well seasoned, lots of garlic, lots of veggies around it. And, plenty of leftovers the next day.

The table. I like to entertain year-round and the virus did not stop me either. You wonder why I am showing you this photo. But, just give me a minute, will you?

The plates were made by Master Potter Sabie Carey. My first plates were made 20 years ago. They are oversized which is what I wanted.

These ones were made this year

Sabieware Pottery is located in Clarksville, about 3 miles or so west of Bethany Beach. I wrote a post right here about her workshop. All you have to do is put on the search Sabieware and you can check it out. You can order from her but she also has some of her things on display and for sale.

On that same table instead of flowers I have the life time candles I found at the Penny Lane in Downtown Rehoboth Beach. The name of the store is called Sea Finds on 42 Rehoboth Ave., Unit 10. I fell in love with them. They are made in Arkansas and Sea Finds is the only place that sells them in the area.

It is an oil burning candle with no odor or smoke. All handmade. Different sizes and varieties. Wicks never need to be replaced. They are perfect for your home or for gifts.

Word of mouth is the best advertisement don’t you think?

So if you are visiting check these local places for your next shopping adventure.

Have a great Sunday.

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May 18th, 2021

Broccoli Salad, Recipe, Hot Summer Recipe, Southern Delaware, Delaware Beaches, It’s a Keeper

How many broccoli salad recipes have you made or tasted? This Broccoli Salad is a Keeper. It is cold, crunchy, and requires no cooking. Perfect for those hot summer days about to be here in a few days. Have you seen the forecast? A dreamy week for those sun seekers.

Pretty isn’t it. The salad dressing has mayonnaise and sugar but that is still better than having the macaroni or potatoes. It’s all good in moderation.

This recipe I found on The Modern Proper. https://themodernproper.com

I like it a lot. And I have gotten lots of compliments on it. You can make just half of the recipe but it is great for a crowd.

2 lbs of broccoli florets (8cups) Cut them in bite size pieces.

1lb of bacon, cooked and minced (I get a nice thick one)

1/2 cup red onion, minced

1/2 cup sunflower seeds

1 cup raisins golden or brown. I used golden. Raisins? Yes!! So good.

Dressing:

1 1/2 cups mayonnaise (I use Dukes, to me is the best.)

1/3 cup sugar

3 tablespoons lemon juice

3 tablespoons Apple cider vinegar

1/2 teaspoon salt

In a small bowl mix together mayonnaise, sugar, lemon juice, apple cider vinegar and salt. Whisk until smooth.

In a large bowl toss together broccoli florets along with bacon, red onion, sunflower seeds, raisins and prepared dressing. The best way to have this salad is to let it chilled at least an hour. But if you have to you can serve it immediately. Only if you have to.

This salad can be eaten by itself but it pairs well with barbecue meats, grilled fish, or shrimp. I chose to paid with soft shell crabs.

And with grilled shrimp and eggplant.

Enjoy. AboutMyBeaches has a Facebook Page. Check it out.

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May 17th, 2021

Summer 2021, Barbecuing, Outdoor Eating, Sunny Days, Cool Evenings, Southern Delaware, Entertaining Outdoors This Summer

If you have been watching how people are moving to Southern Delaware you can also see that there is no housing inventory. A house goes on the market and in a day it is sold. I have seen that most of the houses have awesome outdoor living areas. My deck and outdoor areas are not the most fancy ones but I have enjoyed them for a long time.

They say that eating outdoors actually makes food taste better. You are more relaxed. You pay attention what’s around you. Being outside is a mood booster. This particular week-end in Rehoboth Beach was so crowded and Memorial is not even here yet. People are ready to mingle and sit outside and continue to enjoy life as it should.

Let me get back to barbecuing. My favorite is cooking with charcoal. Chicken, I do like to marinade. Then put the homemade barbecue sauce afterwards. This chicken was from Lloyd’s in Lewes. It is the best chicken in the area.

I prefer the breast and others prefer the dark meat. Don’t mind eating it, don’t get me wrong. But I do like my chicken well done. I don’t want to see any red when I cut into it.

And cucumbers in vinegar, oil, and a little sugar or sugar substitute is it perfect. Looking forward to that summer corn we get here in Southern Delaware.

Grilling Shrimp is another favorite. These gigantic shrimp were from Big Fish Grill in Rehoboth Beach. Butterfly them, marinate them and takes no time to grill.

Veggies are great grilled as well. Love eggplant. These ones were from the Brush Factory in Lewes. All you do is peel it, cut lengthwise, brush with a lot of olive oil on both sides, sprinkle salt and pepper and both sides, and cover them with flat leaf parsley. The parsley even though it will mostly fall when turned over, it will still have that flavor all over the eggplant. So delicious.

Look how delicious it looks.

This whole meal is perfect for today since it is Meatless Monday. Just a day out of the week to forget about meat and eat something very healthy.

Enjoy your time here in Southern Delaware whether you are a resident or a visitor for a short while.


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April 30th, 2021

Zero Restaurant, Charleston, South Carolina, Foodie Restaurant,Tasting Menu, Review, The Art of Wining and Dining, Edible Art, Southern Hospitality

My previous post consisted of our stay at the Zero George Hotel in Charleston, South Carolina. When staying in this beautiful spot, you get a light breakfast in the a.m. and Happy Hour from 5 to 6. You may take advantage of their verandas and enjoy your wine and appetizers.

The Zero George has a restaurant called the Zero Restaurant http://www.zerorestaurant.charleston.com

This restaurant’s Chef is Vinson Petrillo. A very well known chef who is very passionate about food and brings that to his team. He is a two time winner of Food Network’s Chopped and Chopped Champion, among other accolades.

You would think that his food would be prepared in a state of the art kitchen. Oh, no. I was so surprised as we came to check into the hotel and right there they were prepping for the evening. A tiny kitchen, no less, and his busy bees working on beautiful foods adding those finishing touches that show off his gorgeous offerings. The kitchen is in the property’s 1804 kitchen carriage house. Edible art is all I could think of.

Our last evening was having dinner at Zero George. Impeccable service, wines, drinks, and a great ambiance. Have in mind that coming to this food experience is to taste more than to have a full blown meal. Lots of small plates, almost like tapas style, except more sophisticated.

The first delicate dishes came all at once. From left to right on the next photo you will see the Beausoleil Oysters. These oysters are from New Brunswick Oyster Appelations. The name means beautiful sun. They are farmed by the tray suspension method on Miramichi Bay.

The next dish was the Royal Red Prawn. These are deep water species of prawns caught off the eastern coast of Australia.

Foitnut….now this was interesting. Only 2 of those peanuts is the Foinut and they are the ones with the gold on top. Aren’t they unreal? You think they are peanuts but they are filled with passion fruit and a crunchy fennel base.

The Beef Tartare, I do not know how to actually describe it but you had to eat it immediately and an explosion in your mouth told you that this was going to be memorable.

The Potted Plant and heirloom radishes with puffed red Quinoa and house made butter made a great conversation piece but to tell you the truth it was not my favorite.

This next dish I did like a lot. AAA Holland Asparagus, soft fried egg, white anchovy and horseradish. You could have added Bianchetto Truffles or Caviar but we did not.

Our other dishes were equally as good, but I have to laugh because I do not have the descriptions. Colorado Lamb Saddle is one. Trust me you get so involved into the food that you forget to take photos.

Ending our dinner with 2 desserts. One was 70% Chocolate with Mint and Passion Fruit and the other one was Chef’s Petrillo’s version of the ever so popular Tres Leches with a honeycomb and coconut.

And who is a true “Foodie”? You cannot wrinkle your nose at eating sweetbreads, or scrapple. A true “Foodie” understands what goes into a recipe, try different restaurants, try new dishes and ingredients. You read food magazines….GUILTY!! You enjoy discovering new food fads but also have a presence of what traditional cooking is all about.

Zero George was definitely an experience. They have a cooking school as well and can accommodate private events.

TGIF!! On Instagram find Zero George Restaurant as zerorestaurant.

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April 23rd, 2021

Baked Feta Pasta, Recipe, Easy, Recipes Begged, Borrowed or Stolen, What’s Cooking? Southern Delaware Cooks, Delaware Beaches

It is formed into large blocks, and aged in brine. Its flavor is tangy and salty. It ranges from mild to sharp. I am talking about Feta Cheese.

A friend sent me a recipe that she had not made but a friend had and fell in love with it. It is a baked Feta pasta. I made it last night. Never knew that Feta could melt this way.

I made the recipe just like it was supposed to be made. It is probably going to be my summer go to recipe. Very easy.

Check this out: BAKE FETA PASTA

8 ounce block of feta cheese. Buy the block and not the crumbled feta

1 1/2 pounds cherry or grape tomatoes

1/4 cup olive oil

1/4 cup white wine. It is optional but I used it.

1/2 teaspoon crushed red pepper flakes. That gives it a little bit of heat so you may use 1/4 tsp if that is a concern.

8 ounces uncooked pasta of your choice. The recipe showed a short pasta which I think will be better for this recipe. I bought a pasta from a company I had never used. It turned out great. Can’t turn the photo around so sorry for that but you can see it, right?

3 large cloves of garlic, pressed or minced. I was at Fresh Market in Rehoboth Beach and got already roasted garlic which I proceeded to chop.

1 large handful fresh baby spinach. Take stems out.

1 cup loosely-packed chopped fresh basil

shaved or grated Parmesan cheese, for garnish

Pre-heat oven to 400 degrees

Make the Feta sauce by placing the block of feta in the center of a 9 x 13 inch baking pan or other baking pan. I had a round baking pan. Arrange the tomatoes around the feta, then drizzle everything evenly with the olive oil and white wine. Give the ingredients a brief toss so that they are evenly coated in oil. Sprinkle the crushed red pepper flakes evenly over the feta, and season just the tomatoes with a pinch of salt and black pepper.

Bake in the oven for 30 to 35 minutes. You want to see the tomatoes burst and are nice and juicy.

Cook the pasta about 10 minutes before the Feta and tomatoes are done. Use a nice large stockpot and salt the water generously. You want the pasta to be shy of al dente. Reserve 1 cup of the starchy pasta water and set it aside for later, then drain the pasta.

Remove the baking dish from the oven and immediately add the garlic and basil and stir the mixture together until the feta has melted into a creamy sauce. And, it will.

Add in the cooked pasta and spinach and gently toss until the pasta is evenly coated and the spinach has begun to wilt. If by any chance the sauce seems too dry, add in some of the reserved starchy water. Not much until it reaches the desired consistency. Mine was fine but I was ready to add the water and even some white wine if needed.

You can taste and season but I don’t think you need to add anything else.

Serve it warm and if you want you can garnish with the Parmesan cheese.

This recipe is a keeper. Enjoy it and make it your own.

Have a great week-end.


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April 22nd, 2021

Our Harvest, Fenwick Island, Delaware, Restaurant, Review, Delaware Beaches, Southern Delaware, Good Food, Will Travel, Summer 2021

Erma Bombeck’s quotes were so on point. I love this one. “I am not a glutton-I am an explorer of food.”

I feel that is what I am. Everywhere I go I want to try the local delicacies. At a restaurant, it’s the most ordered dish. Will I like it? You never know. Taste is an individual thing. But trying different foods and later making the decision to see if you like it or not, is the thing to do. It may open doors to a fantastic new food adventure that you never knew. And, starting children at an early age is important.

I have my favorite restaurants here. I will travel to eat good food. There is one restaurant in Fenwick Island, DE that has the best chicken. I get a craving for it. I am not kidding. It is the best. The restaurant is Our Harvest located at 1106 Coastal Hwy. Telephone is 302-581-0377.

Website? http://www.ourharvestde.com

The only day it closes is Monday. I am visiting my restaurants because it will be harder once all the summer visitors descend on all these beaches.

This is what we had last night. First we had a great table. We could see the open kitchen and the beautiful food being prepared.

Look at those peppers. Don’t really know what the one on the right was but on top of their serving table it made for a good entry photo and our table was right there.

This Prosciutto Flatbread was going somewhere but not before a photo moment was taken. There are different ways to eat at Our Harvest. If you are coming with a large group they have feasts that can be ordered for the table to share. There are small plates and regular size entrees. And for the Vegan, there are plenty of choices, as well.

A Grilled Baby Caesar Salad was ordered and it was topped with a Boqueron which is a white anchovy. They are from Spain and totally perfect addition to a Caesar. The baby romaine was from Baywater Farms, charred sourdough bread and a Caesar aioli finished the salad.

Also for the tables we ordered the Baywater Blistered Shishitos, with sambal butter and sesame salt. Sambal is a chili sauce made from a variety of chili peppers. Shishitos peppers are slender and wrinkly. They have a bright green color. You can’t just eat one. Give me a full bowl. They are mild but once in a while you get one with a little bit of heat. Charring them is the best.

An order of short ribs topped with Chimichurri sauce. This was considered a small plate. I liked them, I ate them, but I did find them a little dry even though they fell off the bone. I needed more moisture or more Chimichurri.

You may say why order chicken when you can have something else to eat. You don’t understand, this is the best roasted chicken. Whole Amish Air Chilled Chicken is part of their feast. We usually order it and take home whatever we do not eat. It is a whole chicken. It is brined in Arnold Palmer tea and wood fired with lemon and rosemary. I tried it at home and marinated chicken parts for 2 days and then grilled it and it really gives the meat a distinct flavor.

So good I cannot wait to eat the leftovers tonight.

Please make reservations early. Restaurants are getting so busy and cannot imagine how busy they will be a month from now.

Food brings us together. It starts conversations and make new friendships. Enjoy you time with friends and family.

AboutMyBeaches has a Facebook Page. If you want to leave a message, please do so.

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