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Archive for the ‘Recipes’ Category

September 12th, 2021

Figs, Salad, Recipe, Shrimp, Delaware Beaches

To say that my fig tree has been in overdrive is an understatement. I have had this tree for 21 years. That’s how long I have lived in this house. My love for figs started many years ago in Bethany Beach where there were fig trees around the area. I knew where they were and I would pick some here or there. Once I took that first bite I could not believe how delicious it tasted. Totally different from a Fig Newton.

My fig tree has gone through the ups and downs through the years. Just like anything else. Last year we had a mild winter so the tree is like on steroids. I have given them to my Italian friends and neighbors. I have made a stuffed pork loin, jam, which I had never made before, an up side down fig cake, a regular fig cake and last night’s choice was a salad with Prosciutto accompanied by marinated jumbo shrimp (olive oil, garlic, herbs, salt and pepper) from Big Fish in Rehoboth Beach. We grilled them and they tasted like little lobsters.

As I organized the salad I got some arugula, grape tomatoes, spicy marinated black olives, marinated mushrooms and some white beans from Fresh Market. A red pepper chopped, goat cheese, and I cut the figs and prosciutto in bite size pieces. Simple, right? No exact measurements are necessary. You need enough of these ingredients so you can have all of them on your fork when you take that first taste of the salad.

Dressing:

2 cloves of garlic, minced

1 teaspoon of dried oregano

1/2 teaspoon Dijon mustard

1/4 cup good red wine vinegar

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1/2 cup good olive oil

Put all ingredients in a jar and shake. Now, that’s easy!! My go to dressing at the moment. It tastes that good.

Dress your salad, serve it and make sure you garnish it with a couple of the figs. I went the extra step of drizzling a bit of balsamic glaze.

We enjoyed the salad as a first course. And then grilled the shrimp. They only take a couple of minutes

There is a hint of fall in the air, the leaves are yet not turning. It is the perfect time to eat outdoors; the food taste better. That’s my take on it.

AboutMyBeaches has a Facebook page. Check it out. Have a beautiful day.

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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.


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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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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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