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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“There is a difference between dining and eating. Dining is an art. When you eat to get the most out of your meal, to please the palate, just as well as to satiate the appetite, that my friend, is dining.” yuan mei, 1936
Michy’s opened last year in Rehoboth Beach. All of a sudden the parking lot where the Food Lion is located was more crowded than usual…….and that was the scene all summer long. Still, in the Second Season at the Delaware Beaches, reservations are a must at Michy’s. The address is 19287 Miller Rd. #17. Rehoboth Beach, DE 19971. Tel. 302-227-0999. Website? http://www.michysrelaxeddining.com. They close on Monday. Tues through Thursday they open from 4 p.m. until 9 p.m., Friday and Saturday from 4 p.m. until 10 p.m. and on Sunday from 5 p.m. until 9 p.m.
Our reservations was for an early dinner with Debbie, Jody, and Debbie K. These friends are part of my group called “the usual suspects”. They know me well. They wait for me to take photos. Nobody dares to start eating even though they might be dying to. Laughing is part of getting together. Catching up on our lives is always fun.
Michy’s has a colorful look throughout the restaurant. Sorry….it was crowded and for privacy I decided that only photos of our food would do on this evening. The ususual suspects had already dined at Michy’s, not me, though.
I had heard a lot about this new restaurant and I was pleasantly surprised by the service, the food, the ambiance, and the prices.
Arriving at the table was bread, olive oil and balsamic.
The Fire Cracker Shrimp were so delicious and plenty for sharing. They were tempura battered, sriracha mayo, scallions and crushed peanuts. Cannot wait to have them again.
We all had different entrees, which is great when trying a new restaurant. By the way, the usual suspects loved their dining choices.
Crab Crusted Mahi Mahi had asparagus, wild mushrooms, basil, cherry tomato, and red potato.
Day Boat Sea Scallops on wild mushroom, truffle-pea risotto, shaved parmesan and basil.
The Barramundi Bass was colorful, simple and so tasty. It was pan seared, topped with salsa cruda, vine ripe tomato, roasted pepper, kalamata olives, garlic, capers, basil, over jasmine rice.
My dish was the Salmon, horseradish crusted, over lemon basil rice, with a side order of soy baby bok choy, mirin, wine sauce and toasted panko. I love salmon and order it every time I see on the menu. This one was very good and would not hesitate to order it again.
Even though we were all more than satisfied, a sweet ending for sharing was necessary…..the strawberry dessert was just exactly what was needed…4 spoons.
To tell you the truth, I cannot wait to go back!! Talk to you later!!
Tip: It seems that Michy’s gets crowded for early dinner, but if you like to eat a bit later in the evening, go after 7:30 p.m. and it will be a very relaxing dining experience.
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Five friends decided to celebrate a birthday on Monday, 9/29. Where to go was the question. We decided to visit for the first time Lula Brazil. This restaurant is one of the newest additions to the culinary trail at the Delaware Beaches. As you all know, Rehoboth Beach is known for its diverse restaurants. Our residents and visitors are very particular about their foods. Some are foodies at heart, others pretend to be….they all want to have a good time, though.
Lula Brazil is located at 234 Rehoboth Avenue, Rehoboth Beach, DE 19971. Tel. 302-212-2755. Website? http://www.lulabrazil.com. They take reservations!
Guilty!! We were so loud. Thank God it was Monday night and the restaurant was quiet….not at our table. Look at us here!! We are the friends that dine…any time, anywhere, we are game for a good meal…and wine.
Brazilian cuisine is influenced by various cultures. This restaurant is focused on coastal Brazil. They do have the traditional Feijoada or stew with black beans and the Moqueca, which is a seafood stew, among other traditional dishes.
Some of us started with a house salad. The dressing was particularly good, made with passion fruit. You are not going to see the dressing on the photo. It was light but definitely very good.
The menu is written in Portuguese with the English translation.
Brazilian Crab Cakes with salad and passion fruit remoulade was ordered as an appetizer.
The Shrimp Ceviche was very good with jicama salad. Lime juice a predominant flavor.
“Linguine”, little neck clams in a garlic wine sauce….dinner.
A special of the evening was the Rib Eye. One of us wanted it. The Cabi Girl.
The salmon was ordered but the chef came out to tell us they did not have enough so they were also making a special dish, adding flounder…with a plantain puree which was very good.
The fish stuffed with crab was flounder, poached in a fragrant coconut veggie sauce.
We really had had enough food, so dessert was not necessary. But, since they knew we had a birthday celebration, an order of Brigadeiro arrived. These sweet balls or bonbons are made with condensed milk, and very similar to truffles, but a different consistency. They are popular in Brazil and they get their name after a Brigadier that helped stop a communist coup in Rio.
Our service was excellent. We had their undivided attention…..look for some salsa classes…might be coming soon to Lula Brazil.
Have a great day!!
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Boy that was good!! Yum! I am referring to my Chilled Honeydew Cucumber & Avocado Soup. It had pureed cucumber, avocado, melon, vegetable stock, and rice wine vinegar. It was also topped with a herb and citrus creme fraiche and pumpkin seeds. This particular soup was gluten free and vegetarian.
I was going to the Post Office in Bethany Beach when I saw that 14 Global was open for lunch. Surprise, surprise….I was hungry and it was well past lunch time. 14 Global is located at 14 N. Pennsylvania Avenue, Bethany Beach, DE 19930. Tel. 302-616-1035. Website? http://www.14global.com.
Of course, I had to go in…I was not the only one that was hungry. One of my “Usual Suspects” was passing by and pretty soon she was also ordering lunch. 14 Global is very pretty inside. The restaurant is nicely appointed with beautiful woods, utilizing the maximum space available.
14 Global is comfortable and the set-up is conducive to friendly chat. A bar is also available for just having a few drinks, or even sitting down for lunch or dinner.
The restaurant opens for lunch Monday, Tuesday, Thursday, Friday, Saturday, and Sunday. Global Plates are not offered for lunch, but believe me there is plenty on the lunch menu to choose from. No lunch on Wednesday. Hours for lunch are 11:30 until 2:00 p.m. Dinner is offered from 5:00 p.m. until 10:00 p.m. every day.
Reservations are taken for their early seating…5 p.m. – 6 p.m. only. But, if you do happen to have a large party of 8 or more, please call for reservation availability and for later seating, as well.
14 Global offers gluten free, and vegetarian items. And, there is also a Kids’ Menu.
Debbie ordered their Baywater Micro Green Salad with a blackberry balsamic reduction, a variety of mini greens, shaved candy striped beets, red onion, angel peach, avocado, Rogue blue cheese, and candied walnuts.
And, she also ordered the Grilled Asparagus & Prosciutto with Extra Virgin Olive Oil, lemon juice, and cracked pepper.
Besides the soup I raved about on the first sentence of this post, I also ordered their Baywater Micro Green Salad, except that I topped it with a softshell crab….one of my favorite crabs. It had a very light breading and flash fried….perfectly seasoned.
No dessert was needed….we told our served, which by the way was very attentive, that we were on diets…..he did say we looked good!
A rainy afternoon….Summer 2014 continues to bring gorgeous weather on the week-ends!! Have a good one!
You better believe it when I say they speak Spanish. Arriving at Papa Grande’s…I stepped inside and this is what I saw…pork tacos coming out. First impression? Huele bueno! It means smells good! It was like coming into a home and you can smell the food cooking. Yum. So, I said: Que tal como estan? A look and then: Hablas Espanol muy bien. Pues claro. Adriana introduced herself. From Veracruz. When you visit Papa Grande’s ask for her. She was friendly, and knew her menu well. I mention this now instead of later in the post because she was that good of a server.
Papa Grande’s opened in Fenwick Island, Delaware, last year. The location is 38929 Madison Avenue. It is only a mile and a half or so from Coastal Highway on Rt. 54. Tel. 302-436-7272. Website? http://www.papagrandes.com. This restaurant is the 7th restaurant opened by restauranteur and philanthropist, Matt Haley. Matt Haley is the recipient of the James Beard 2014 Humanitarian Award!! Papa Grande’s sits right behind a sister restaurant called Catch 54. But, wait, coming in May, Papa Grande’s arrives in Dowtown Rehoboth Beach. It is the first time one of Matt Haley’s restaurant is being duplicated. All his restaurants are different. But, one thing that is consistent…all use fresh ingredients and the best Southern Delaware has to offer. The food is simple; not fussy. What you see is what you get. That’s what we, customers want.
We were having a late lunch….almost close to their happy hour which begins at 3 p.m. and ends at 6 p.m. They open Sunday – Thursday from 11:30 to 9:00 p.m. and Friday and Saturday from 11:30 a.m. until 10:00 p.m. It was that in between time, when it was not crowded and we could relax and take in the views.
On the first floor, there is plenty of sitting, booths or individual tables. This dining area is quiet. The bar is upstairs.
Upstairs, the bar takes center stage with tables and booths also around the bar. The deck is the most sought after spot. Plenty of scenic views.
I don’t know what it is with me…the moment I saw the menu, I knew what I was going to have. I see scrapple and I have to have it. So, I did, but first I had their Shredded Brussels Sprouts. I am also hooked on this dish. At Lupo di Mare in Rehoboth Beach, another of Matt Haley Companies, they are amazing. I wanted to taste these ones, as well. They were so different that I can’t tell you which I like better. The Papa Grande’s brussels sprouts have a roasted corn vinaigrette, red onion, pepita, and cotija. Pepita is pumpkin seed, and cotija is a hard, crumbly white cheese made from cow’s milk; more pungent than queso blanco. I thought the brussels sprouts were very refreshing and both Cindi and I agreed that it will be a great summer starter.
Ordering my Scrapple Apple Tacos….they came just like I ordered them….well done, meaning crispy. A side order of rice. The combination was great. I just don’t know why I have not thought about this myself in my own home. If you like scrapple, then order them!
Cindi’s soup was a Mexican Crab Crema Soup. It was on the special that day and she thought it was rich, creamy with the right amount of heat. It is still chilly at the Delaware Beaches, so it was perfect.
We did not have dessert even though they were offered. Another time, perhaps. Cindi and I just sat there…it was almost time for happy hour. The customers were arriving. We just chatted away.
So, please remember….Papa Grande’s is coming to Downtown Rehoboth Beach!! Nos Vemos y Buen Provecho!
Not Matt’s self-portrait, I believe…these are for sale at Papa Grande’s!
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