Matt’s Fish Camp in Lewes located at 34401 Tenley Ct. served a great lunch on a rainy day. Weather gets cold we go for comfort food.
Check this out ?
They usually have Deviled Eggs on the menu but on this day they raised the bar up a notch. These ones had this morsel of well seasoned chicken on top. If you see them, please get them. I saw these two ladies having them with a Rose and it looked so sophisticated. Yes indeed?
Another best find was the Sticky Icky Wings. We ordered them well done.You don’t want where the skin is not crispy. Off the chart. The trick…Well Done; Crispy.
Matt’s Fish Camp is very generous with the food they offer. A lot can be shared, or take the leftovers.
The Chicken Pot Pie looked delicious. Basically, a traditional homemade pot pie filling with a Cheddar Biscuit. Just imagine, a rainy Saturday called for this yummy dish.
A Lobster Cobb Salad with Green Goddess Dressing??
Buttermilk Fried Chicken and Gravy, pretty much always on the menu. Large enough to share. There was a beautiful biscuit and someone ordered mashed potatoes, as well.
I forgot to take a photo of my Cobb Salad but I can tell you it was very good.
We enjoyed our outing celebrating Sophia’s participation in the Mary Poppins play at Cape Henlopen High School. ❤️
Finally the sun has come out. Have a great day.?
AboutMyBeaches is on Facebook and Instagram.
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Pies are comfort foods. When you hear the word pie immediately thoughts come to holiday pies. Apple Pie being the most popular pie.
Meat Pies and vegetable pies are very popular, as well. Some weeks ago I found a Crab Meat Pie and being that we live on the coast and crabs are all around us, I decided to make it. It, actually, makes 2 pies but if you want a pie with more height you can probably just put it in one pie plate and you will also have to adjust the cooking time accordingly.
I get my crab meat locally and at this time of the year to get fresh one you will pay the price. Thought about if it was worth to put it in a pie vs using it for crab cakes. What the heck, I wanted to do something different.
Ingredients:
1 lb of fresh crab meat (don’t like the pasteurized one)
4 eggs
2 Tbsp. flour
1 cup mayonnaise (love Duke’s)
8 ounces of extra sharp Cheddar cheese
8 ounces shredded Swiss cheese
1 Tbsp. minced onion
1 Tbsp. minced green pepper
2 tsp. pimentos
2 9 inch deep dish pie shells or any other pie shell crusts you may want
A little Old Bay Seasoning
Instructions:
Combine eggs, flour, mayonnaise and milk in a bowl and mix well.
Stir in the rest of the ingredients but do it gently. You want that crab meat lumps to stay intact as much as you can.
Bake the pie shells at 350 degree for 5 minutes. Cool pie shells.
Spoon crab mixture into pie shells. Sprinkle a little dusting of Old Bay Seasoning because what good are crabs if you don’t have Old Bay, right?
Bake at 350 degrees for 50 minutes or until knife inserted in center comes out clean. Remember to adjust cooking if you will be using just one pie shell.
This crab meat pie goes well for lunch or dinner. It is tasty and so easy to make. Just add a salad or a green veggie and you are good to go. Enjoy!!
TGIF….Hope your long week-end is filled with fun.
AboutMyBeaches is a blog started in 2009 to promote our beaches and other cool places to visit. To discover the great foods around us. Check the Facebook Page and leave me a note.
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Don’t you love those recipes that you keep making them year after year. At times they are only made at certain times. Could be holidays, birthdays, or just because.
I call these recipes Keepers. We keep them close and even though they may not be an original recipe, then you make it your own by adding a little bit of this or a little bit of that.
In 2007 Rachel Ray shared one of her mother’s recipes. It is called Elsa’s Cider Beef With Smashed Cheddar Potatoes. Over the years I have made it and truly love it.
Following is the recipe for this comfort food, more so on a chilly winter night like tonight.
2 tablespoons of extra-virgin olive oil
3 tablespoons of butter
2 lbs. top sirloin, trimmed and cut into 1 1/2 inch cubes
salt and black pepper
1 large onion, chopped
3 medium carrots, peeled and chopped (I added an extra carrot)
1 lb turnips, peeled and chopped
4 tablespoons of all purpose flour (If you make this recipe gluten free you need another type of flour. It will work.)
2 cups good quality apple cider (dark and cloudy) 100% cider, not juice
1 15 ounce can of beef stock
3 lbs of Idaho potatoes. I did half and half adding sweet potatoes, peeled and chopped.
1/2 cup milk (I used fat free half and half)
1/2 cup sour cream (I used light sour cream)
2 cups shredded sharp white cheese (I used extra sharp)
3 tablespoons chopped or snipped fresh chives.
Pre heat oven to 425 degrees.
Place a large stew pot or Dutch oven with a lid over medium-high heat. Add the olive oil and butter. When the butter melts, season the beef with salt and pepper. I used rock salt. Add to the pot. Brown on all sides about 7 to 8 minutes.
Add the onions, carrots, and turnips and cook for about 5 minutes.
Sprinkle the veggies and meat with the flour and stir to combine for about 1 minute.
Stir in the apple cider and the beef stock, bring to a boil, cover the pan and transfer to the oven. Braise it for 45 minutes.
In 15 minutes boil the potatoes in salted water. Make sure the water covers the potatoes. Bring to a boil over high heat, then reduce the heat a bit. Cook about 15 minutes until tender.
Drain the potatoes, return to the pot and add the milk, sour cream, and cheese. To mash the potatoes I used a hand blender, then added a bit of salt and pepper (optional) and the chives. Cover and keep warm. If they cool off then place in microwave and reheat.
To serve, ladle the stew into bowls. Make a well in the center and fill with the potatoes. I put the potatoes first and made the well and then fill with the stew. Your choice.
It is delicious. The combination of beef, turnips and apple cider gives a distinct flavor.
Hope you like it.
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Casseroles are a favorite this time of the year. The weather is cooler; they are such comfort foods. Casseroles can be assembled and even cooked ahead of time. Otherwise, just place in the oven before guests come for a simple dinner that can be a main meal or a side dish.
This Baked Cheesy Pasta with Veggies is very easy to make and it only takes from start to finish about 45 minutes. Hope you like it.
12 ounce bowtie pasta
1 bag (12 ounces) broccoli florets (I buy the smallest ones I can find.)
1 tablespoon butter, plus a bit more to grease the dish
1/3 cup plus about 2 extra tablespoons of grated Parmesan cheese
Pre-heat oven to 425 degrees. Butter a shallow 3 quart baking dish.
Cook the pasta per package directions. Add broccoli during the last few minutes of cooking. Drain and return, both, the broccoli and pasta to the pot.
Melt butter in a large deep skillet over medium heat. Add shallots and mushrooms. Saute until tender; about 5 minutes.
In a medium bowl, whisk together milk, flour, salt and pepper. Pour into skillet and bring to a boil. Reduce the heat, simmer, stirring, until it thickens. Stir in spinach. Remove from heat and stir in 1 cup of the fontina cheese and 1/3 cup of the Parmesan cheese.
Pour the sauce over into the pot with pasta and broccoli, making sure you toss and coat. Transfer to the prepared baking dish and sprinkle with the remaining fontina and Parmesan cheeses.
Baked until the cheese melts and it starts to brown…depending how you oven is, it might take about 15 minutes.
For the most part I think people do love casseroles. Share them with family and friends!! Enjoy!
My craving for short ribs started in the a.m. All it took was a look at a grilled cheese sandwich stuffed with the meat of a short rib. It looked so delicious that I started checking out my cookbooks for a good and, of course, easy recipe for dinner.
And, when the rain arrived…I knew it would be the perfect dish. I think this dish is full of flavor and the gravy incorporates the veggies making a complete dinner. Short ribs are larger, more tender, and meatier than pork spare ribs.
The recipe is not my own. It is a little bit of Barefoot Contessa and a little bit of that… my own. You will be able to put your own signature on it very easily.
At the market the butcher told me that he had just prepared the short ribs. So, they were very fresh. The recipe called for 6 short ribs but I think I had 11 of them. I wanted leftovers. The following recipe is for 6 short ribs, so just double it if you want to.
SHORT RIBS
6 beef short ribs (trimmed of fat)
Sea Salt (optional) I used a Cajun, salt free, seasoning.
Fresh ground black pepper
1/4 cup olive oil
1 1/2 cups chopped onions
2 cups diced celery
2 carrots, diced
1 small fennel, fronds, stems, and core removed, diced (I did not have fennel, so 1 tablespoon of Anise seeds went in instead.)
2 leeks, cleaned and only the white part only…diced
3 garlic cloves, finely chopped
1 regular size bottle of dry red wine
Rosemary sprigs
Thyme sprigs
4 cups beef broth (I used low sodium.)
1 cup of your choice of BBQ sauce (I used a gluten free one.)
1 tablespoon brown sugar
Apple Cider Vinegar
Cornstarch to thicken the gravy.
Pre-heat the oven to 400 degrees.
Place short ribs on a cooking sheet lined with foil, sprinkle with salt, seasoning, and pepper. Reduce the oven temperature to 300 degrees and roast for about 20 minutes.
In a large frying pan heat the olive oil. Add the onion, celery, carrots, fennel, and leek. I had Anise to add instead of fennel. Cook over medium low heat for about 20 minutes, stirring occasionally. Add the garlic and cook for another few minutes. Pour the wine over the veggies, bring to a boil, cook for a few minutes and then add the salt and 1 teaspoon of pepper.
Tie the rosemary and thyme together with kitchen twine and add to the pot.
Take the short ribs out of the oven.
In a roasting pan pour the veggies and broth and place the roasted ribs on top of the vegetables. Add the beef broth and brown sugar.
Cover with foil or top and bake for 2 hours or until the meat is very tender. I think I baked mine for about 2 1/2 hours.
After the first hour add the cup of BBQ sauce. This is when you might want to also add the Apple Cider vinegar. I like the tartness it offers, so I use it a lot. Your choice, though.
Once baked, removed the short ribs from the roasting pan and set aside. Discard the herbs and skim the fat off.
To make the gravy, just transfer the vegetables and sauce over to a pot or large frying pan, add about 1 tablespoon of cornstarch and stir until it thickens. If you like the gravy a bit thicker, add more cornstarch. Go a little bit at a time.
Serve with salad and new red skin potatoes. Enjoy!!
Note: In my household the meat was cut off the bone and served over rice for breakfast!! And, this recipe was gluten free!!
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It’s 30 degrees at the Delaware Beaches. That calls for a homemade soup; comfort food.
A few yeas ago I was watching Rachael Ray on t.v. and she mentioned a recipe that her mother used to make all the time. Well known cooks do like those meals they grew up with. A well known chef from the Delaware Beaches told me that he still makes those green bean casseroles, etc. etc. during the holidays. They are recipes that are simple, nutritious and well seasoned…most of all, they bring good memories.
Most of the time I pick up a recipe, look at it, make it the way it says it should be done, then, a little bit of this and a little bit of that and it will be changed by adding or deleting ingredients…making it my own.
This recipe was not gluten free, but I have made it so by using ingredients that are gluten free. For example, gluten free flour, cider, and broth. I never buy shredded cheese. A lot of times they put a preservative that has gluten, therefore, I grate my own.
Hope you enjoy it!!
Cider Beef with Smashed Cheese Potatoes
3 tablespoons olive oil
3 tablespoons butter
2 lbs. top sirloin, cut in 1 1/2 inch cubes. (Any other preference of beef, you know what to do. I had some fillet and that’s what I used.)
Salt is optional…black pepper? Always.
1 chopped large yellow onion; the ones that make you cry.
3 medium carrots, chopped (I never peel them, but do so, if you want to.)
1 lb. turnips, peeled and chopped
4 tablespoons of all purpose flour (I used a gluten free flour; rice, almond.)
3 cups of good quality, dark and cloudy apple cider…check the ingredients if you are making this recipe gluten free.
1 1/2 cups of beef broth or stock (I usually buy low sodium. Plenty of them are gluten free.)
2 pounds potatoes, chopped (Again, if you want to peel them, you know what to do.)
1/2 cup sour cream
2 cups shredded sharp white Cheddar cheese (I did not have any so I used what was in the refrigerator…I think it was Colby.)
snipped chives for garnish
Pre-heat oven to 425 degrees.
Place an oven proof pot (make sure you have a lid) over medium high heat on the stove top. Add the olive oil and butter. Season the beef with salt and pepper and add to the pot once the butter and oil have melted.
Brown on all sides. It will take about 5 minutes or so.
Add the onions, carrots, turnips, and cook for about 5 minutes.
Sprinkle the flour and stir to combine and coat, about 1 minute.
Stir in the apple cider and the beef stock, or broth.
Transfer to the oven and braise it for about 45 minutes.
While braising, fix the “smashed” potatoes, by boiling potatoes in a large pot, about 15 minutes. Drain and return them to the pot.
Add milk, sour cream, and cheese. I used a mixer to mash them because it gives them a smoother consistency.
Serve the soup, top it with the mashed potatoes…garnish with the chives and extra grated cheese.
You want more potatoes than soup? You decide. Enjoy!!
Add a salad and you have a complete meal. That was easy.
Note: You can cut the ingredients in half to make it for just a few of you.
Cooking is therapy. “Making meals can soothe jangle nerves, heal broken hearts, and cure boredom, insomnia, and anxiety. Fattening or not, it’s effective.” rosemary black
Emotionally and physically tired after preparing for Sandy. So many pictures and posts. Sharing, commenting….could not get off the computer. Well, maybe a little. Then, right back on it. I did not want to miss a thing.
Since the whole state was housebound, I decided to start cooking, in the event the electricity would go out. Even though we have had our share of flickers, nothing has happened yet. But, the night is young and stormy.
For Sandy I made a Cheddar, Potato & Corn Chowder, Egg Salad, Potato Salad, Roasted Peppers, Roasted Asparagus and a final dish of black beans and rice.
But, guess what? I really cheated. In a perfect world I should have bought dried black beans. I should have soaked them overnight and then proceeded to cook them. But, in a perfect world, we would not have been hit by the perfect storm, either.
So these beans are A Little Bit of this & A Little Bit of that! For many Latins, beans; red or black are comfort food. Just like potatoes.
2 cans Progreso Black Beans….cheating!!
1 slice bacon, chopped (make sure it is gluten free if you are following this recipe as a gluten free recipe.)
1 medium onion, chopped
half of a green pepper, chopped
1 clove of garlic, chopped
1/4 cup olive oil, or even a bit more
a few tablespoons of apple cider vinegar
1/2 teaspoon sugar
a dash or two of Tabasco
In a large frying pan, put 2 tablespoons of olive oil.
Add, bacon, onion, green pepper, garlic. Cook until done for a few minutes, while stirring.
Add black beans, and bay leaf. Continue cooking and stirring for about 6 minutes. Add the rest of the olive oil, the apple cider vinegar, the sugar and the Tabasco.
Adjust seasonings. And, I mean you can add more olive oil, vinegar, Tabasco. Just let them cook for another 10 minutes on low.
Serve over rice, Puerto Rican style, or mix them with rice, Cuban style.
This is one of those recipes that calls for “making it your own”. Add your style to it, and enjoy.
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I cannot believe I am putting this recipe again on my website. It finds itself in the blog again, because it is sooooo good. Well, if you don’t like coffee or curry, then skip this post. You can probably make it without it, but, it won’t be the same.
So, I found myself in the mood for comfort food. It has been windy and cloudy this afternoon in the Delmarva Peninsula. The weather has been changing and a stormy night of rain awaits us all.
“Comfort foods may be foods that have a nostalgic element either to an individual or a specific culture.” They have flavor, color, and are easy to prepare. Comfort foods mofidy or affect our moods.
The recipe is not an original of mine. It was found on a Southern Living Magazine. I have claimed it my own, since I have changed it to be gluten free. To tell you the truth, not much needed to be changed. The cup of breadcrumbs was the main ingredient that needed some alteration. That was not a problem. Just crush gluten free crackers; enough to make crumbs.
Sweet ‘n’ Saucy Meatloaf
For the meatloaf:
1 pound lean ground beef
1 pount pork sausage (I used Jimmy Dean’s. It is gluten free.)
1 cup breadcrumbs (made with gluten free crackers)
1 large egg, beaten
1 medium onion, chopped
1/2 cup milk
2 garlic cloves, crushed
1 tablespoon fresh parsley (I forgot to get it, so I used dried.)
1 tablespoon curry powder
1/2 teaspoon pepper
Pre-heat oven to 375 degrees.
Combine all the above, 10, ingredients.
Shape into a loaf and place in a lightly greased baking pan.
Place in the oven and bake for 30 minutes. Make the sauce. After the 30 minutes of baking the meatloaf, pour 1/2 of the sauce over it and bake another 45 minutes.
Sauce:
2 tablespoons butter
1 small onion chopped
1/2 cup ketchup (Heinz is gluten free.)
1/4 cup packed brown sugar (I used Spenda Brown Sugar Blend)
1/4 cup water
1/4 cup beef broth
1/4 cup Worcestershire Sauce (It is gluten free.)
1 tablespoon instant coffee
2 tablespoons rice vinegar
2 teaspoons lemon juice
Melt butter in skillet over medium heat. Add onion and saute for 5 minutes. Stir in remaining ingredients. Bring to a boil, reduce heat and simmer for about 10 minutes.
You see how easy this recipe is? If you think that the pan in the oven needs more sauce, then you know what to do. You can also add a bit of more beef broth to the pan.
You can dress up the mealoaf with greens and mashers. Or, do like I did and add a side of buttery acorn squash. Remember to save sauce to drizzle over the meatloaf.
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