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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Seems we go to Downtown Rehoboth Beach on Wednesdays. Middle of the week, not too many people, praying for that. Weekends are impossible. So many restaurants to try and to go back. Have not been to all. The meters drive me insane.
Our choice? Blue Moon. This restaurant has been in Rehoboth Beach for so many years. It is located at 35 Baltimore Ave. Tel. 302-227-6515. Website? http://www.bluemoonrehoboth.com
You can make a reservation for the dining room or you can do like we do and make a high top reservation for the bar. You can enjoy a full menu there, as well. From Sunday through Thursday Nate on the Keys is playing. He brings his guests too. Check their website as the second season has started.
The bar area is fun with a diverse group of customers. One thing we all have in common is eating good food, having good service and the enjoyment of live music.
Magnolia was in the house. She sang with Nate and they were so funny together. Her last show, Games with Magnolia was Thursday. Things change a little during the second season.
One appetizer I always ordered and at times that is my dinner is the Tuna Carpaccio. #1 tuna, garlic aioli, shallot, lemon, olive oil and chives. So good on a hot summer night at the beach.
I love octopus so an order for the table of the Crispy Octopus was a must. Shareable too. The octopus was crispy on the outside and very soft in the middle. The chorizo gave the fingerlings and white beans a tasty flavor. And, the chimichurri added even more flavor and color.
Usually we have drinks and appetizers and continue on to try other places to eat in Rehoboth, but Wednesday we decided to stay. The food coming out looked amazing.
The Duck Breast was an entree, ordered medium rare. It has those delicious fingerlings, french beans, and a blueberry compote. Definitely well received.
I have not had anything blackened in a long time. My choice was the Blackened Sea Bass, over Carolina grits, baby carrots and peas. I was between that and the swordfish but once I saw the grits on the menu, it was a done deal. I would suggest to them to have these grits as a side dish so they are always available. I could have had a bowl. If you are there, this is one dish I would suggest you order if you like seafood.
Life continues at the beach in spite of the fact that the world is going to pieces. Fires, storms, floods, world unrest. This is a special weekend remembering the time when our innocent as a country was lost.
We have a lot of venues that offer live music. Bob Marley quoted “One good thing about music, when it hits you, you feel no pain”.
Have a nice weekend and remember AboutMyBeaches has its own page on Facebook. There and here the purpose is to promote our beaches, to find out about events, restaurants, reviews, where to shop and what to cook for dinner.
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