April 6th, 2011
The day I made this recipe was a chilly evening. Easy and ready in about 45 minutes to an hour.
A Chicken Divan was made originally with a very rich Mornay Sauce. Some people use canned cream of mushroom soup, mayonnaise, sour cream, and cheese. Calories? You bet!!
This dish was first featured at the Divan Parisien Restaurant in New York City. Guess what? I have my own version, which is a combination of recipes and the chicken is chopped.
Chopped Chicken Divan Casserole
1 package of broccoli florets, steamed in the microwave
4 boneless chicken breasts, chopped in bite size pieces
White Sauce or Mornay Sauce
A White Sauce is also a Bechamel Sauce. It becomes a Mornay Sauce because of the addition of cheese.
1/2 stick butter
1/4 cup flour
1 1/2 cup of half and half
1/2 teaspoon nutmeg
1/2 teaspoon salt (optional)
1 teaspoon pepper
1/2 lb. Gruyere cheese (1/4 lb. Gruyere Cheese and 1/4 lb. Parmesan, if you want to), grated
1/4 cup Sherry
Melt butter in a sauce pan. Stir in flour and half and half until thickened. Add the remaining ingredients until everything thickens.
Pre-heat oven to 350 degrees. Placed the already microwaved broccoli florets in a buttered baking dish.
Top with chicken. Then top with the already made Mornay Sauce. Sprinkle with pepper and even some Paprika, if you would like to give it more color.
Place in the already pre-heated oven for about 45 minutes but it could take one hour. You want it just browned.
This casserole can be served with rice but I chose to serve it with plantains. In Puerto Rico they are called Aranitas or Spiders. I don’t know what I would call mine.
2 green plantains
oil for frying
The easiest way to peel green plantains is to cut the ends off and place them one by one in the microwave for 1 minute. Give it a cut lenthwise just enough to be able to peel the skin off.
Heat oil for frying.
Grate the plantains and form a nest in your hand. Fry until they are a rich golden color. Turn over and fry for a couple of more minutes. Take out and put on paper towels. Sprinkle with salt and pepper.
Mine came out more like flattened ball so you decide if you want that or a nest. Once you get the hang of it, you will see why plantains are a comfort food in many countries. Just like potatoes.
P.S. I used a gluten free flour in my recipe, so this one is gluten free.
Make it your own….and enjoy…
March 19th, 2011
The other day someone asked me on Facebook if I cooked. I guess they see that I am reviewing restaurants; so the cook is off again. Well, I do love to cook; experiment with new recipes. I find it rewarding. Too many times, too rewarding, and then back on the diet I go.
I bought the cookbook that is fairly new called Tastes of the Season. The recipes are favorites from the Delray GreenMarket. You can get the book by on-line at www.delraycra.org. I am always buying cookbooks and I read them like novels.
The Curry Mango Shrimp recipe I made it my own by changing it a bit. It was delicious, though. Hope you try it and like it.
I love a good mango and I was lucky to get a ripe one at the store.
Curry Mango Shrimp With Coconut Basmati Rice
1 cup diced mango
juice of enough limes to make about 6 tablespoons
3/4 cup of orange juice
2 tablespoons olive oil
1 tablespoon butter
1 1/2 tablespoons grated ginger (More? Go ahead.)
1 teaspoon curry powder (if you think you want more, then you know what to do)
1 lb. medium shrimp, peeled and deveined (you may use any size)
1 cup chicken broth
1 cup uncooked basmati rice
1/4 tsp. salt (optional)
1 cup coconut milk
6 tablespoons green onions, chopped
2 tablespoons fresh cilantro, chopped
In a small bowl, make the marinade by mixing together the mango, lime juice, orange juice, olive oil, ginger and curry powder.
In a medium bowl, add the cleaned shrimp and half the mango marinade, cover and let it stand for about 20 minutes or so.
In the meantime, make the Coconut Basmati Rice by combining chicken broth, coconut milk, salt and rice in a medium saucepan.
Bring to a boil, cover, reduce heat, simmer 20 minutes or until liquid is absorbed and rice is tender. Stir in green onion and cilantro. Keep warm.
Heat large frying pan to a medium to high heat. Then add the tablespoon of butter, melt. Add the shrimp and mango mixture and cook for about 5 minutes or longer until the shrimp are nice and pink.
Then add the rest of the mango marinade. Heat and serve over the rice.
I wanted to add more colore and decided on brussel sprouts. The little ones that you can heat in the bag. A little butter; very sweet.
This recipe serves 4. Easily doubled.
This recipe is gluten free.
Talk to you later…enjoy…
P.S. Remember that AboutMyBeaches is on Facebook.
February 23rd, 2011
Phad Thai is one of Thailand’s national dishes. It consists of stir-fried rice noodles with eggs and fish sauce; other combinations can be added like bean sprouts, beef, shrimp, chicken or tofu. Crushed peanuts is the garnish that finishes the dish.
Last night I was in one of those moods. A simple recipe that would not take long and pretty much a one dish meal. Most of Thai food is gluten free, so this was a no brainer. I added tofu, but it is not necessary.
Phad Thai with Tofu
1 package (13.2 ounces) of rice sticks. I bought Sun Luck
4 tablespoons vegetable oil
1 garlic clove, minced
4 eggs
5 tablespoons of fish sauce (or, to taste)
3 bunches of green onions cut into 1/2 inch lengths
1/4 cup or a bit more of chicken broth (low sodium)
2 tablespoons of sugar
1 1/2 teaspoons of paprika
1 cup of bean sprouts
1/4 cup ground peanuts
1 cup of extra firm tofu cut in pieces (optional)
In a large bowl soak rice sticks for about 45 minutes, until tender, but firm.
In a skillet put 1 tablespoon of oil and fry the tofu pieces until they brown but do not burn. Take them out and put them aside.
In a large frying pan, large enough that the noodles will fit when added, put the 3 tablespoons of oil in a medium high heat. Add the garlic and then the green onions; stir fry for a few minutes.
Add the eggs and scramble them until done.
Drain the rice sticks well and add to the egg mixture. Even though it looks like a lot in the pan, they will cook down. Keep stir frying until the rice stick become translucent, at the same time adding chicken broth to the frying pan. Stir fry away. You might not need all the chicken broth. I usually do use that amount of broth, though.
When the rice sticks begin to stick together then add the fish sauce, sugar and paprika and bean sprouts. Then, add the tofu if desired or shrimp, beef, chicken, or nothing at all.
Continue to cook until dry; add crushed peanuts and serve. This particular dish is not spicy. If you would like to add a little kick to it, just add a chili pepper or your favorite “heat”.
Please note that this recipe will serve 4 hungry people. Otherwise, leftovers will be great the next day.
Please enjoy this recipe and make it your own…
Have a great day!!!……talk to you soon….
January 8th, 2011
“A woman should never be seen eating or drinking, unless it be lobster salad and Champagne, the only true feminine and becoming viands.” lord byron
We really would be in trouble if that was true. Nevertheless, I had lobster on New Year’s Eve. And even though it was lobster; the dinner was casual, in front of the fire place. I still don’t have a working oven. Can you believe that? It has not been that bad, though.
I was thinking, why is it that some of the specialty foods are only to be eaten on special occasions? I think that every time you sit at the table, it should be special. The food should be prepared from the heart; like you mean it.
This recipe is a Lobster Newburg. Actually, this is an American dish. I added small peas to give the dish contrast and color. The dish was to also be baked, but I did not see any need to it; nor did I have the oven to do that. So here it goes.
Crepes with Lobster Newburg
2 1/2 cups lobster meat (I got 3 small lobsters)
2 tablespoons butter
1/2 lb. mushrooms, thinly sliced
1/2 cup frozen petite peas
2 cups medium cream (I mixed 1 cup of heavy cream and 1 cup of half and half)
1/2 tablespoon flour (I used Arrowhead Mills, gluten free baking mix)
1/4 cup dry Sherry (remember? a little more of this or a little less of that)
1 cup cream (heavy)
1 teaspoon paprika
Salt and pepper to taste (I did not use salt)
Crepes
I had the market cooked the lobsters and as soon as I got home I got the meat out and put it aside. Chop it but you still want to see nice chunks of lobster.
In a large skillet melt butter and saute the mushrooms for a few minutes. Add the lobster and peas to heat through. Don’t overcook it, please.
Heat, but do not boil, the cream sauce and add sherry to it. Then add the egg yolks to the heavy cream and combine. Then add it to the cream sauce. If you think that it is too thin then add the flour and wisk it in quickly. Add the paprika and seasonings.
Note: As you can see there are 2 creams; one is the cream sauce and the other is the 1 cup of heavy cream. To that cup of heavy cream you will be adding the egg yolks. A little confusing, I know.
Add the cream to the lobster, mushroom and peas. Again just heat it through. If you want you can just turn it off while you are preparing the crepes. It should not take long.
Crepes
This recipe for crepes can be made ahead of time; even the night before. Just cover and refrigerate. It is a basic recipe and can be used plain with just a bit of honey on top or as a stuffed crepe.
3 eggs
2 tablespoons all-purpose flour ( I used Arrowhead Mills gluten free baking mix)
1 tablespoon water
1 tablespoon milk
A pinch of salt
Combine all of the above and stir until the ingredients are the consistency of thin cream.
In a 10 inch non-stick frying pan or crepe pan, melt 1 tblsp. of butter. When it bubbles, pour some of the batter, enough to cover the bottom with a thin coating. Cook a couple of minutes and with a large spatula flip it over and cook on the other side for a few minutes, as well. Take it out of the pan and continue with the rest of them using butter as needed. I made four of them and had left-over batter.
After I filled the crepe I put extra sauce on top. It turned out very nice and the combination of flavors was good. If you do not like Sherry, then you can use Madeira. Lobster Newburg was originally prepared with Madeira wine but it seemed that it was thought to be too sweet.
As you can see from my pictures I had steamed asparagus as a side dish. You can prepare your favorite vegetable or just a salad. You know, make it your own.
This is a rich and flavorful dish. You might just want to have one crepe and save the rest for another day.
It can serve 4 people easily.
Enjoy it and the next day….do extra exercises….talk to you later…
December 12th, 2010
Guests, family, Thanksgiving, friends and now the rest of the Holidays are around the corner. My holidays are quiet this year and believe me, I think I like it that way. I am so laid back that I have not put up a single decoration yet. There is still time, though.
My recipes reflect my moods during the holidays. You read my posts about the Turducken and the sides dishes during Thanksgiving; now I want roast beef, lobster and crab imperial.
Crab Imperial is such an easy dish to prepare for company. Well, you better check that no guests have a seafood allergy. I am going to give you the Crab Imperial recipe that I have. I doubled it the last time I made it and I also put it in a casserole dish. I had big eaters that evening and they thoroughly enjoyed it.
Crab Imperial
1 lb. backfin crabmeat
4 tablespoons mayonnaise
6 tablespoons cream
1 teaspoon dry mustard
1 teaspoon Worcestershire sauce
4-6 drops Tabasco sauce
2 slices of bread, crumbled
butter
Paprika
Pre-heat oven to 400 degrees.
Pick crabmeat well. Mix mayonnaise, cream, mustard, Worcestershire, Tabasco together until smooth.
Add bread. Fold crabmeat in gently.
Place in a casserole dish and pat it smooth. Dot with butter and sprinkle with paprika.
Bake for about 20 minutes. If you double it then bake for a little longer; you want it hot and and a little toasted on top.
I made this recipe a couple of days before Thanksgiving. I also served it with polenta on the side, and a colorful salad.
Serves 4; doubled, serves 6 or a few more depending on your company.
Remember to make it your own and enjoy it…..talk to you later….
August 9th, 2010
One of my friends was complaining about me wanting to go to Rehoboth for dinner on Friday night. Are you crazy, we are never going to find parking and on and on he went.
Oh, he said, I cannot believe you went into Rehoboth this way, you know under the bridge, etc. etc. Well, I never go this way, he continued, hmm, it seems easier, he kept on talking. Oh my gosh, look at the traffic on Rehoboth Ave. I knew it. Good luck finding parking. I just told him to stop complaining. I was even driving him. The other 2 in the car were quiet.
Our target restaurant was the new Cafe Azafran that had just opened on 18 Baltimore Ave. The original restaurant is in Lewes on109 Market St. and this new location was going to be following the same cuisine. The tel. is 302-227-8100. Website is www.cafeazafran.com.
The person that was complaining got a little happier when he saw the parking lot across from Cafe Azafran. Not bad, afterall. He treated for the parking and dinner. But, that’s the kind of friend he is.
Cafe Azafran is known for its authentic Mediterranean Cuisine. They also have Tapas for sharing, entrees, desserts and a full bar.
The restaurant is not just opened for dinner; it is also opened daily from 7 a.m. until 11 a.m. offering breakfast, along with a very extensive Cafe Drink Menu.
Scones, croissants, yogurt loaf, baked oatmeal with milk or yogurt, Azafran Breakfast Sandwich, Frittata with Roll and bagels with toppings are among their morning offerings.
I was so surprise to the Dawn there. She was going to be taking care of us. She is the best.
We were hungry so immediately we started with:
Bistro Salad – This salad has French goat cheese, crisp jamon, baby romaine, croutons, tomato, with a sun-dried tomato vinaigrette. I really enjoyed it.
The special salad had beautiful tomatoes and also French goat cheese. Also very well received.
And, the Fresh Mozzarella and Roasted Peppers and Olives Salad was also very well liked.
For entrees we had:
Seafood Tarragona which was a bouillabaisse of shrimp, scallops, mussels, calamares, fish, hazelnut and almond Romesco in a saffron shellfish broth. I love soups and this was perfectly seasoned and just the right amount.
Rave reviews from the person that got the Flat Iron Steak. He said it was the best he had had. It had roasted mushrooms, fresh garlic-chive mashed potatoes, bleu cheese butter, and a fresh vegetable demiglace.
The friend that got the Azafran Jumbo Lump Crab Cake also thought her dish was delicious. Cafe Azafran is known for its crab cakes so I was not surprised. It had Catalan spinach, white beans, polenta and an avocado aioli.
The halibut entree was another success. It was accompanied by ratatouille.
We actually did not try any of the desserts but I know that they do have Tiramisu, Lemon Ricotta Napoleon and Crema Catalana which is a Spanish creme brulee, among others.
Anyway, as usual I have to mention that having dinner with friends, good friends, by the way, is the best. Really, it’s true, and you know it.
And that parking space? Right on the ocean block of trendy Baltimore Street, $15 until 2 a.m.
I will talk to you later…..
July 14th, 2010
One of my favorite pastimes, in case you have not realized that yet, is eating. Not just eating, but trying new foods and restaurants that are innovative and creative. Who wants to eat the same old boring food day in and day out? Whether I am at the Delaware Beaches, Delray Beach, Florida, Puerto Rico, Boulder, Colorado, Baltimore, Maryland and in between I am looking for a little adventure in eating.
Yesterday, Cindi and I decided that lunch could be a nice time to catch up on what has been going on in our lives. Better to do that while eating.
Liquid Assets has my favorite mussels. I had a craving for them. You have seen me try mussels lately everywhere I go. Well, Liquid Assets mussels are the best, in my book. I think second place would be a little Italian place in Georgetown. But, every time I get to try them in other places my thoughts go back to the ones at Liquid Assets; just delicious!! No comparison.
Liquid Assets is located at 9301 Coastal Highway, Ocean City, MD. Tel. 410-524-7037. Website is www.LA94.com. Make sure to visit the website to check events, recipes and to find out what’s new in the wine and liquor business.
I just saw a new Vodka called Bakon Vodka. It is a potato vodka, which is the vodka you would need to drink if you are on a gluten free diet. Apparently, it is smooth, and slightly sweet. No strong burn or aftertaste. It has a savory bacon flavor with a clean crisp finish. Interesting.
As I entered Liquid Assets again, I had to ask myself; if I did not know any better would I think I am at a liquor store or a restaurant? The place is unique, no doubt about it. I have not seen one like this at the Delaware Beaches.
The first room definitely gives you the aura of the liquor store but immediately you get to notice the big bar and tables around it; sofas amidst barrels and wine bottles.
There is another dining room that will transport you to a wine cellar, maybe in your own home or in another country. This dining room is probably more conducive to quiet conversation. It has its own bar, as well.
Cindi and I got comfortable and our waitress proceeded to let us know what specials were on the menu that day.
We decided on a bruschetta for the table that was made out of peaches. Loved it. Had a good kick to it.
Cindi had the orzo salad with kalamata olives and chilled canteloupe soup. I had a taste of the soup and it was very refreshing. It was definitely good.
Of course, I had the mussels and they were as good as ever. I loved the pieces of chorizo, the broth and, of course, the bread.
A coffee to finish our meal and before we knew it, it was time to say “adios”. Until next time.
Great getting together with friends. What would you do without them?
Have a great day!! Talk to you later….
July 12th, 2010
An invitation to spend the afternoon on the bay is something that is always appreciated. You forget how beautiful the Delmarva Peninsula truly is.
On that water, on that gorgeous day, Shelley, Michael, Erica and I took off to enjoy what this area is known for; nature, marshes, birds, fishing, Assateague Island, the ponies, and of course, the restaurants and bars on the bay.
The bay that we were navigating is called Assawoman Bay and it is really defined as a lagoon that is found between Ocean City, Maryland and mainland Delaware. It is huge, gorgeous and the playground for everyone that enjoys water sports.
We decided to make it all the way past Ocean City and see if we could see some of the famous ponies on Assateague Island. It takes a while to get there but nobody minded.
Our Captain, Shelley, was doing very well. We have had some crazy trips in the past so Michael and Erica were not sure how this one was going to turn out. But, they were surprised and pleased.
Assateague Island has about 37 miles of beach. It is a barrier island off the coast of Maryland (Ocean City) and Virginia. Already the day trippers were there.
I was not sure if were going to be able to spot the ponies; finally, at a distance, we did. They were so beautiful. Assateague Island National Seashore has about 300 ponies in Maryland and Virginia.
Those ponies we saw were really enjoying the solitude the island has to offer. The ponies have been there for about 300 years. The earlier ones had solid coloring; a good number now have brown and white patches due to interbreeding with new ponies in the last 100 years. For more information, please visit www.assateagueisland.com/wildlife/pony.htm.
We did have a target on your sights; that being Seacrets. If you have been coming to Ocean City, I am sure that, at some point, you have visited this entertainment complex.
I remember when it first opened up so many years ago. Then the expansions started and today the place has over 25 plus bars and restaurants. Music and entertainment are their specialty.
Seacrets is located on 117 West 49th Street, Ocean City, MD 21842. Tel. 410524-4900. Website is www.seacrets.com. On Facebook, Twitter, Myspace.
We were coming by boat. You have the choice to dock your boat or anchor out and the Tipsy Water Taxi could pick you up. That’s exactly what we did. The Tipsy Water Taxi works until very late in the evening. It was so easy and they were great.
The beach bar is well, the place to be. Tables inside the water and drinks brought to your table or to the floaters.
The idea is to feel like you are on an island. They have Jamaica on their minds but it really could be any island on the Caribbean.
On Sunday, it was crowded by anyone’s standards but after the big holiday week-end, it was more toned down.
I was surprised that our food was very good. Seacrets is so big that I wondered how they could handle such big crowds.
The Jerk Chicken, was delicious. That was a starter but I could have put those pieces of chicken on top of one of the salads, as well. The Mediterranean Bruschetta was very tasty and the pita bread was warm. Greek Salads for all of us but I had skirt steak on mine and the steak was cooked to perfection.
We went to talk to the “Hat Mon”. He has been with Seacrets since 1991. His specialty? The art of palm weaving. In the summer he is here, at Seacrets, and in the winter he is in Florida, at Capt. Hiram’s Restaurant & Marina and Key West Inn at 1601 Indian River Drive, Sebastian, FL 32958.
Hat Mon weaves hats, bowls/baskets, purses, marlins, sharks, you name it. Another location where you might find him is at the Green Turtle Club in Abaco, Bahamas, www.greenturtleclub.com.
His new website is www.hatmon.com. His telephone is 410-251-9650.
One of the drinks ordered; the house specialty, was Pain In De Ass. This drink has multiple layers of frozen Rum Runner, which is blackberry and banana liqueurs with a kick of gold rum, and Pina Colada. It was well received.
It was time to listen to some music and I have to admit it; once you are there, it is contagious and when that music started you could not help but move your feet to that rythm and feel the sand between your toes.
Seacrets is patroled by the Peace Police. They make sure that while you are in their property you behave and look decent. No hats backwards while you are walking through the restaurants and bars. Only at the beach bar you can then turn the brim towards the back.
In the bathrooms, at least in the ladies room, once the door is closed, you will see signs asking you “Where is your drink?” And, what to do if you have left your drink at the table. With everything happening in our societies they are giving you the warning that you should never leave your drink unattended.
I thought Seacrets was a lot of fun on Sunday. I was impressed on how well organized everything was. The only thing I would suggest is to have someone attend to the bathrooms. Some needed care.
We left Seacrets after 7:00 p.m. and the ride back home was amazing. Gliding through the water was so peaceful; we were happy and as I looked at our faces, I notice that we were smiling.
Talk to you later…you know I will…
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