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Archive for the ‘Recipes’ Category

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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May 11th, 2021

82 Queen, Charleston, South Carolina, Restaurant, Review, Lowcountry Cuisine, Historic Charleston, Good Food, Will Travel, Spring Travel

Charleston, South Carolina is known for its Lowcountry cuisine. This type of cooking has influences from the coast and from soul food. Classics like the she-crab soup and the shrimp and grits are some of the offerings I taste as I go from one restaurant to another. Which one is best? As you know that is so personal but so is a blog. My personal experiences!!

Lunch at 82 Queen in Charleston in early March was memorable because of those 2 dishes I mentioned above.

The restaurant is located at 82 Queen Street. http://www.82queen.com

It opened in 1982 and it is considered one of Charleston’s oldest restaurants.

March is a great time of the year in Charleston. Cooler evenings and days are warm, perfect for enjoying an outdoor lunch.

Starting with the French 75. Love this cocktail. I wanted made with Courvoisier because it makes such a difference. Very refreshing.

I was recommended to have the Queen’s Salad which was a mixture of lettuce, grape tomatoes, cucumbers, green onions, sweet corn, field peas, apple wood bacon, hard boiled egg, with a cheddar, buttermilk herb dressing. Starting with a salad and a cocktail, it is perfect for me.

They have been serving the She Crab Soup probably since the restaurant opened so there is perfection in its taste. Here, in Delaware, I don’t see this soup in restaurants. You use the female crab for this tasty soup.

Best of the several ones tasted I decided to look for their recipe. I think I found it and here it goes.

1 cup chopped celery

1/4 cup chopped carrots

1/4 cup chopped onion

1 stick plus 2 tablespoons butter divided

1/2 cup of flour

3 cups milk

1 cup heavy cream

2 cups fish stock or water and fish base

1/4 lb. crab roe

1 lb. white crabmeat

1/4 sherry

1 tablespoon Tabasco or your preferred hot sauce

1 tablespoon Worcestershire sauce.

Lightly saute celery, carrots and onion in 2 tablespoons of butter. In a separate pot, melt remaining 1 stick of butter; stir in the flour to make a roux. Whisk in milk and cream until smooth. Bring to a boil. Add sauteed veggies and remaining ingredients. Simmer 20 minutes. Serve and garnish with sherry.

This soup has the consistency of a bisque. The recipe came from Great American Publishers.

The other dish we had was one that has also been made in this restaurant forever. Their Barbeque Shrimp & Grits. Shrimp, stone ground grits, a bourbon-barbeque sauce, applewood baon, cheddar, and scallions.

On this particular trip the Fried Green Tomatoes were offered as starters but I can tell you that if you like to share this one is a nice big portion. I ate it all. It was my total favorite.

Pimento cheese, a must, stone ground-grits the best partner, and tomato bacon jam. The best.

So if you decide to take a trip to Charleston check these restaurants here on AboutMyBeaches. You can put Charleston on the search and see if some of them catch your interest.

AboutMyBeaches has a FB page.

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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 13th, 2021

Peacock Vegetables, Recipe, Easy, Light Eating, Recipes Begged, Borrowed, or Stolen, Southern Delaware Cooks, Delaware Beaches

The easy entertaining time of the year is about to arrive. Barbecuing, outdoor dinners, backyard entertaining. Something easy is what calls for summer.

I love the name of this recipe. Peacock Vegetables. It is a recipe from 2002 and I have made it a lot. It is so simple. Vegetables and the rest you have in your pantry already.

Pre heat oven to 425 degrees

2 purple onions, cut into eighths

2 small yellow squash, cut in 1/2″ strips

2 small zucchini, cut in 1/2″ strips

1 each red, yellow and green bell pepper, cut in 1/2″ strips

4 cloves of garlic, sliced thin

2 tbsp. minced fresh parsley ( I like Italian)

1 tbsp. balsamic vinegar

1 tbsp. olive oil

1/2 tsp dried oregano or 3 tbsp. fresh oregano

1/4 tsp. salt

1/4 tsp. pepper

Place onion, squash, bell peppers and garlic in a bowl and toss well.

Combine remaining ingredients in a lidded jar and shake well. Pour dressing over vegetables and toss.

Spoon into a greased 9 x 13 inch baking pan.

The photo above is before going into the oven.

Bake at 425 degrees for 20 minutes, stirring every 5 minutes.

Serve warm or at room temperature.

I served these veggies with my Cornish Game Hens, whose post was right here on March 28th.

Goes well with everything. Great tasting too.

Have a great day. AboutMyBeaches is on Facebook. Leave a comment there.

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April 12th, 2021

Salad, Seared Scallops, Arugula, Tangerine Gastrique, Recipe, Easy, Recipes Begged, Borrowed, or Stolen, Meatless Monday, Southern Delaware Eats

It may be the time of the day or the day of the week. Today, Monday, it is Meatless Monday. One day per week to get away from red meat and give our bodies a rest for healthier benefits.

The recipes may be Begged, Borrowed, or Stolen. You find recipes in books and you make them your own. I always add a little bit of this and a little bit of that.

This recipe caught my attention because I love scallops any which way. I thought the Tangerine Gastrique was interesting. A Gastrique is a reduction of sugar and vinegar infused with any flavor. In this case, tangerine juice.

The recipe was posted by Emeril Lagasse but to tell you the truth it needed more additions to a plain salad. Color like roasted peppers and roasted artichokes for once.

Ingredients

1 cup sugar (you certainly can reduce this amount)

1/2 cup rice wine vinegar

1/2 cup fresh tangerine juice (could not find any so a orange/ mango juice was used)

A pound of scallops

1 tablespoon olive oil (a little more if needed)

salt and pepper

1 cup of arugula (I used a bit more)

1 tablespoon of extra virgin olive oil

salt and black pepper

2 tangerines, peeled and separated

roasted pepper cut in strips

roasted artichokes or canned ones will do

2 or 3 ounces shaved Parmigiano-Reggiano cheese

Let’s make the gastrique. In a medium sauce pan, combine, sugar, rice wine vinegar, and the juice. Bring up to a boil, then reduce to a simmer. Reduce until the liquid gets syrup like, about 10 to 15 minutes.

For the scallops, please dry them on paper towels. You always should do that before cooking scallops.

In a saute pan, heat the olive oil. Season each scallop front and back with salt and pepper. When the pan is very hot, add the scallops. Sear them on one side until golden brown, a couple of minutes it is only what it will take.

Toss the arugula in a salad bowl with extra virgin olive oil, along with the roasted pepper strips and the artichokes.

You can put the salad mixture in a large platter, add the tangerines to make a pretty presentation. Add the cooked scallops and drip the Gastrique all over. Sprinkle the shaved cheese.

A little bit of sweetness combined with scallops turns out to be a very nice salad.

Enjoy!!

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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.



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March 2nd, 2021

Key Lime Pie, Recipe, Easy, Recipes Begged, Borrowed or Stolen

“We must have a pie. Stress cannot exist in the presence of a pie.” david mamet

When I am out and about trying restaurants or frequenting my usual haunts I usually do not order dessert unless someone at the table does and then share a bite here or there.

I appreciate them from afar, looking at them longingly. But, you know that desserts are loaded with calories and sugar so I abstain.

When guests sit at my dining room table they will be served from soup to nuts. Dessert will be a must and at time more than one offering.

I love the Key Lime Pie. I like it tart. I find it refreshing and the perfect way to end a meal year-round.

This Key Lime Pie recipe is so easy. Pretty much I think people enjoy it. I use bottled Key Lime juice. Those little key limes take forever to squeeze.

The recipe appeared in the school cookbook called A Collection of Recipes II that we all worked on when our kids went to Worcester Country School in Berlin, Maryland. It is now called Worcester Preparatory School.

Parents, grandparents, friends, restauranteurs, they were all so generous with their recipes. This particular one was given by Mrs. Anne Braniff. Not only is she an amazing baker but she is also a good cook.

Crust:

1/2 box Keebler Vanilla Wafers

2 ounces Macadamia nuts

1/2 stick butter or margarine

Filling:

1 (14-ounce) can sweetened condensed milk

4 egg yolks

3-4 ounces Key Lime juice (I put 4 ounces)

In a food processor (or blender) mix wafers and nuts until fine crumbs result. Melt butter; add to crumbs and process until moist.

Press crumbs into a 9″ pie pan. Bake at 375 degrees for 5-7 minutes. Take it out of the oven.

To prepare filling, combine milk and egg yolks at low speed. Slowly add juice, mixing until well blended. Pour into pie shell and refrigerate for at least 4 hours. You may also bake the pie at 350 degrees for 8 minutes. I did not.

Garnish with whipped cream or meringue is optional.

I grated some lime to add a little green color on the top.

You may also substitute low-fat wafers and low fat or no fat condensed milk. I kept it traditional and full of calories.

Enjoy!! It is delicious.


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