October 14th, 2009
Well, chicken should be on the menu several nights a week. The Delmarva Peninsula certainly has plenty of chicken to go around. I made this recipe last night. I have had it since 2000 and I am thanking Louise for it.
I have made the following recipe gluten free and it is delicious.
Hot Chicken Salad
3 cups cooked chicken, cubed
3 cups celery, sliced in small pieces
1 1/2 cups mayonnaise
3/4 cup toasted almonds, (I bought them sliced)
3 tsps. lemon juice
1/2 cup cheddar cheese, grated
1 1/2 cups potato chips, crushed
Pre-heat oven to 350 degrees.
To toast almonds just put them in a small cookie sheet and place them in the oven for about 10 minutes. Watch them since they can toast quickly.
Combine all ingredients except cheese and chips. Lightly pile them in a greased casserole dish. I used a 9″ x 8″ Pyrex dish.
Mix the crushed chips with the grated cheese and sprinkle on top.
Bake for about 30 to 45 minutes, or until the cheese is melted and the chips get a light brown color. Do not let them burn, please.
I just had sliced tomatoes on the side but a good salad or any vegetable would go great with this dish. I hope you like it.
Makes about 4-6 servings depending on how hungry you are.
Note: I used Hellman’s Light Mayo. It is gluten free. The brand that I used for the potato chips is Kettle Brand and is also gluten free, no msg or preservatives. Safeway and Giant Supermarkets carry this brand.
If you want to make this recipe easier, buy a rotisserie chicken; then you will save that much time.
I don’t think you need to add any salt. But, like with any recipe you just have to try it, change it, enjoy it, and make it your own.
See you soon…..
October 12th, 2009
This is one of those recipes that is easy, filling , good and all you have to do is add a green salad, maybe some dinner rolls; sit back and relax.
Mexican Meatball Soup
2 tbsps. olive oil
2-3/4 cups chopped onion (divided use)
4 garlic cloves, minced (divided use)
2 small bay leaves
4 (14 1/2 oz.) cans beef broth
1 (28 oz.) can diced tomatoes in juice
1/2 cup chunky salsa (medium or hot)
1/2 cup chopped fresh cilantro (divided use)
1 lb. lean ground beef
1/4 lb. bulk pork sausage (Jimmy Dean’s is gluten free)
6 tbsps. yellow cornmeal
1/4 cup whole milk
1 large egg
1/2 tsp. salt
1/2 tsp. ground black pepper
1/2 tsp. ground cumin
1/2 cup long-grain white rice
Heat oil in a large heavy pot over medium-high heat. Add 1 3/4 cups onions, 2 garlic cloves and bay leaves; saute 5 minutes.
Add broth, tomatoes with juice, salsa and 1/4 cup cilantro. Bring to a boil, cover and simmer 15 minutes.
Meanwhile, combine ground beef, sausage, cornmeal, milk, egg, salt, pepper and cumin, then remaining cup of onions, 2 garlic cloves and 1/4 cup cilantro in a bowl. Mix well.
Shape meat mixture into 1-1/2″ balls.
Add rice and meatballs to soup and bring to a boil, stirring occasionally.
Reduce heat, cover, and simmer until rice and meatballs are tender, about 20 minutes, while still stirring once in a while.
Ladle into bowls and serve.
Note: If you get ripe avocados you can chop them and garnish the soup with them. Gives the soup even more color.
You can easily make this soup gluten free. Check labels on salsa, beef broth and pork sausage.
Enjoy!!
October 9th, 2009
Gourmet eating in the most unexpected place….
I know that Dekay’s reputation as an accomplished chef is well known. He was the owner of Kupchick’s on Lewes Beach. That was one of the “must stop” restaurants in the Lewes area for many years. I still remember having dinner there with my good friends, Missy, Debbie and Roberta.
For the past 5 years he has had Kupchick’s Corner Market, located on 33711 Westcoats in Lewes. It is off of Savannah Rd. Tel. 302-645-6211. Same number for the fax.
I have been meaning to stop by because I had heard that the food was really good. So, yesterday, Thursday, I did. The building is a gas station, so don’t expect great curb appeal. No gas is sold there anymore. On one side of the building there is an auto repair shop and Kupchick’s is on the other side. Two separate businesses.
Mike is one of the employees at Kupchick’s and he is really an asset; very friendly plus he fixed me a very good BLT sandwich. There are a few tables and booths, so eating inside is available. Very simple but comfortable.
Kupchick’s is open for breakfast, lunch and dinner. Carry out is available and if you fax or phone in an order for five or more sandwiches or subs by 10:30 a.m., then you will get free delivery.
Hours of operation are: 6:00 a.m. until 7:30 p.m. Please place dinner orders or go there yourself by 7:00 p.m. because that is the cut off time before they start getting ready to close.
There are so many choices. You just need to go and try some of their items like I did. Every day of the week there is a special, but I hear that Thursdays’ Chicken n’ Dumplings is a very popular night.
Soups are prepared daily. There are salads and the Caesar is supposed to be very good. Of course, you will also find the potato, macaroni salad, along with the cole slaw.
In the sandwich department they offer subs and specialty sandwiches using Dietz and Watson Cold Cuts. Kupchick’s prepares their own turkey, roast beef, pork, corned beef and chicken. I don’t want to forget that burgers are on the menu, as well.
The dinner menu starts at 4:00 p.m. Some of the items you will find are:
Market Meat Loaf – Their own blend of veal, pork and beef with a few secret ingredients and served with a mushroom gravy, fresh vegetable and potato.
6 Ounce Fillet – Hand cut from choice or better, wrapped in bacon with a chile rub. Served with a warm salsa, potato and fresh vegetable.
Stuffed Chicken Breast – With spinach, roasted red pepper and goat cheese. Served with a Tarragon Veloute, rice and fresh vegetable.
The base for a Veloute sauce is like a Bechamel Sauce. In a saucepan, melt 1/2 stick butter then add 1/8 cup flour and stir over medium heat. When the flour is lightly toasted then add 2 cups of milk and stir until it thickens. To make the veloute add 2 cups of chicken broth or stock instead of the milk.
They also have Chicken Penne, Fresh Salmon Fillet, and Crab Cakes to name a few more.
On Fridays and Saturdays only, they offer Roast Prime Rib Au Jus, with fresh horseradish, potato and fresh vegetable. A full one pound cut.
That is were I come in. My husband and I decided to go there around 6:00 p.m. tonight; we wanted the beef to be medium rare, closest to rare. Even if I had decided not to have beef tonight, their board showed that they also had red snapper, flounder and scallops. I wanted that Prime Rib, though and had it for carry out.
The Prime Rib was delicious, cooked perfectly and tender; the vegetables were just right; we thoroughly enjoyed our meal.
So, if you are in the vicinity of Lewes and Rehoboth you should try it because you will not be disappointed. It is certainly different, but my husband and I liked it and we will be back.
Note: Each night Kupchick’s offers several fish specials. They order their fish at 6:00 a.m. and will post these selections at 1:00 p.m. Please call for the available choices.
Personalized Catering Sevice is available, as well, so if you are interested, please call the above telephone number for more information.
Guess how much was the most expensive item in the menus? $16.95 Can you believe it?
October 3rd, 2009
Spinach Balls (Thanks to Louise)
2 10 ounce packages chopped spinach, thawed and squeezed dry
2 cups herb stuffing mix
1 cup firmly packed freshly grated Parmesan cheese (5 oz. wedge)
1/2 cup butter, melted
4 small green onions, finely chopped
3 eggs
dash of nutmeg
mustard sauce – see below
Combine all ingredients, except sauce, in a large bowl and mix well. Shape into 1″ balls. Cover, refrigerate or freeze until ready to bake.
Preheat oven to 350 degrees. Set balls on ungreased baking sheet and bake until golden brown, about 10 to 15 minutes. Serve with the following mustard sauce.
Mustard Sauce
1/2 cup dry mustard
1/2 cup white vinegar
1/4 cup sugar
1 egg yolk
Combine mustard and vinegar in a small bowl. Cover and let stand 4 hours at room temperature.
Note: I would make the sauce ahead of time and then proceed to make the spinach balls if you are planning on serving them on the same day.
Chicken Tortilla Soup (Thanks to Cindi)
2 14.5 cans diced tomatoes
2 cups chicken broth (I use the low sodium for dietary reasons)
1 1/2 diced cooked chicken
2 tsp. chili powder
1 box of Zatarain Red Beans and Rice (prepared-takes 30 minutes)
Monterey Jack cheese, chopped jalapenos and tortilla chips for garnish
Combine the cans of diced tomatoes with the chicken broth in a large saucepan and boil.
Sprinkle the diced cooked chicken with the chili powder and mix well. Add into saucepan, along with the prepared rice mix. Heat through.
Scoop into bowls and top with the garnishes.
Note: I like foods with a little heat. For the garnish, put in the tortillas first, then the shredded cheese and then the jalapenos. Or, put the garnishes on the side and everyone can just add their own. This recipe can be doubled easily for a big crowd. All you need to add is a colorful salad. Very easy!!
Can you believe that I did not have any Key Lime Pie in Florida? Well, with the above soup, you can have a sweet ending with the following recipe.
Key Lime Pie
Crust:
1 package Keebler, cinnamon graham crackers
3/4 stick butter, melted
Preheat oven to 325 degrees. Crush graham crackers. Combine with melted butter. Press into a 9 inch pie pan. Bake 5 minutes to set. Cool.
Filling:
5 egg yolks
2 cans Eagle Brand sweetened condensed milk
2/3 cups Key lime juice
Beat egg yolks. Combine with condensed milk. Add lime juice. Beat all ingredients together. Pour into the 9 inch pan. Bake at 325 degrees for 15 minutes. Cool. It will serve 8.
Note: To serve you can use Cool Whip. They have it even sugar free. Or, you can make your own, which is best. Just use whipping cream (I use Lewes cream in Delaware) and whip it until peaks form. You may grate some of the lime in it while whipping and even add a little sugar, but you won’t need it.
Regarding the key lime juice. The best is the fresh one; no question. Usually at the grocery store you can get a bag filled with the small key lines. I would imagine that in Florida, you might even have a tree. If you don’t have anything fresh, then use the juice in a bottle.
I hope you like these recipes. See you later.
October 1st, 2009
At their location on 59 Rehoboth Ave., in the heart of Rehoboth Beach, this old standby is about to put away their 35th season. It is the type of restaurant that has a loyal clientele that keeps coming back year after year. It has those 5 requirements that make a restaurant successful. The quality of the ingredients, the culinary competence, the service, the ambiance and price.
The first thing you notice is the ambiance and how could you not? The Back Porch is located in a turn of the century house; a romantic atmosphere at its best.
Their food is excellent and unique. I went there 2 weeks ago with my husband and a friend. I had for an appetizer the Chorizo stuffed calamari, cranberry bean and green tomato ragout, pepita gremolata. Then for my main course I had the Prosciutto wrapped loin of rabbit, confit leg, sweet potato gnocchi, almonds and porcini. Out of this world!! The meat was so tender and very well seasoned.
Our friend had the local salad and for dinner he had the grilled wild king salmon, summer squash chowder, zucchini dill croquette. He seemed to really enjoy it.
My husband had the carpaccio of foi gras and magret duck breast, shitake, shaved parmesan and truffled mini mesclun. He thought it was very good. For his dinner he had a pan seared Atlantic halibut, sweet potato mole, local corn, avocado and roasted poblano. Excellent, as well.
His dinner came from a gluten free menu. Yes, the waiter told us that with so many people with gluten allergies or intolerances it was easier for them to pull out of their regular menu the items that were gluten free.
The Back Porch is open on week-ends in this time of the year. Dinner hours start at 6:00 p.m. Lunch and Sunday Brunch from 11 a.m. until 3 p.m. Reservations are recommended so please call 302-227-3674 or e-mail them to info@backporchcafe.com.
If you visit their website www.backporchcafe.com you will find a great treat. They have some of their recipes posted for you to try. At the present time they are: Cafe Flambe, Marilyn’s Bean Salad, Golden Tomato Gazpacho, Peach & Blueberry Bread Pudding, Scones, the South Western Beef Salad, Timbales of Crab Custard and Spinach Mousse with Sweet Yellow Pepper Puree and the Back Porch Vinaigrette. When you are in the website check the dining rooms so that you can see the pictures. They are great.
As usual, a good dinner accompanied with a great friend and my husband, is always enjoyable. See you soon….
Note: In the height of the season, the parking in Rehoboth Beach can get tricky because you have meter parking on the main and side streets and the town is crowded. If you are not within walking distance, your best bet is to call Seaport Taxi Service. They are available 24 hours and the tel. in Rehoboth is 302-226-2232 and in Lewes is 302-645-6800.
September 30th, 2009
Yes, after all these years, we got together again. It just started with Facebook, really. We figured that the next time we were in Florida we would try to connect. I went from Delray to Miami to visit Mary; Rosarito was coming from Puerto Rico. It really was no problem catching up. It was like time had stood still. We all had had families and gone in different directions. Some of us moved from the Island and made our homes in the States.
I have lived in Delaware longer than I ever lived in Puerto Rico and Mary has lived in Florida longer than she ever lived in Puerto Rico and Cuba. Rosarito and her husband have the travelling bug, so they are all over the place.
I grew up with these women in Puerto Rico; our neighborhood was so close to the center of the town; we walked everywhere. In younger days, we would ride bikes, rollerblade, read comic books and go to dances at San Antonio Abad. San Antonio was the boys’ school at the time. Those are the memories that are never forgotten.
So after I got to Mary’s house we started with the traditional Cuban coffee. We chatted and after some time we decided to take our conversation to a Cuban restaurant called Molina’s. This restaurant is located on 11995 S.W. 26th St. in Coral Way. Telephone is 305-207-8600. We got a nice quiet corner table and ordered some mariquitas. These are made out of plantains, shaved lengthwise and then deep fried. A dip of oilive oil, garlic and spices was served, as well.
For lunch we had the traditional Cuban Sandwich and the Media Noches (Midnights). Molina’s has great shakes made out of fresh fruit like papaya. We really had a nice lunch, finishing it with more Cuban coffee. That was a good idea because I was about to get on the turnpike at 4:00 p.m. and if you have ever been in South Florida at rush hour, you know that you better have a good dose of patience.
My husband wanted pasteles. These are a traditional Puertorican dish made with mashed plantain and other root vegetables with a filling of pork, ham, chickpeas, raisins, and olives. The mashed vegetables are spread on a banana leaf and then the filling is placed on top. It is wrapped and tied with a string. It looks like a “package”. It is boiled and then unwrapped on a plate. Very good. Just like in the picture.  
Sooo, off we go in search of the pasteles to Benny’s. This Puertorican restaurant is located on 2500 S.W. 107., #1, Miami, FL. Tel. 305-227-1232. Website is www.bennyseafood.com and the e-mail is bennyseafood@gmail.com. It is as the Time Center just a few minutes from Florida International University.
I got a dozen of the pasteles and we took off. What I did not know was that this restaurant can ship FedEx all over the United States and besides the pasteles they have Sorullos de Maiz that are a pseudo hush puppy, and morcillas among other Puertorican dishes. Morcillas are blood sausages. Please don’t gag, they are very good. What can I say? It’s the truth!!
One of their specialties is the Mofongo which is fried plantain, mashed with garlic, pork rinds, salt and olive oil. Some times bacon is added as well. It is served in a small mortar and depending on the restaurant, it will be served as a side dish or filled with seafood, meat, “salmorejo de jueyes” (land crab made with a creole type sauce).
This restaurant is well known. It was featured in the Food Network’s Diners, Drive ins and Dives with Guy Fieri. He is the one with the spiky blond hair that goes into all kinds of restaurants trying everything he can.
What a nice day!!! Soon I will be meeting Cuca, up north.
Note: We had 6 of the pasteles and I can tell you that everyone was very pleased.
September 29th, 2009
 Last year I saw this restaurant open up in Delray, right in the middle of Atlantic Ave.; where the action is. At first I was not sure what was going to happen in that corner. I don’t know, it seemed that the previous establishments did not last long.
Well, this restaurant is always crowded. During the summer they have had great dinner specials and if you want to start your week right, then this might be the place to go. You may be able to get 50% off selected bottles of wines.
Believe me, they really have wines. They have an Enoteca. And, what is that? It is simply a wine cellar. You will be able to see their selections, menus, galleries, among other things in their website which is www.vicandangelos.com. This restaurant is located on 290 East Atlantic Ave., in Delray Beach. Their telephone is 561-278-9570.
You cannot miss the location of the restaurant. The colors are very attractive. I think the picture above shows a little of the look but in order to appreciate it, you should eat there sometime.
Outside dining is great because you feel you are in a living room with comfortable chairs. The inside dining is air conditioned even though their bar is open to the outside. It is very attractive and you can see the Enoteca from a lot of the tables. It gives it quite an ambiance.
We had just arrived from up north, so we sat inside since it was a little humid. Excuse me, that was an understatement. It was hot. But when they presented us the bread at the table, forget the heat; this bread was amazing. They do not make it in-house but they really improve it. Garlic cloves, olive oil, crusty parmesan cheese and warm bread. Priceless!!
We ordered their chicken wings because people talk about them. They are grilled but the meat falls off the bones. Very good. Then, of course, we ordered a calamari appetizer; it is not real Italian unless you order some calamari. They were grilled with a bit of sauce. Molto bene!! I have a friend, whose father, every time they go to an Italian restaurant asks: “who wants some calamari?”. So I am mentioning this on his behalf.
My husband had the Gorgonzola wedge and I must say that they were very attentive to his gluten allergy, so their awareness was refreshing. We had salads, because it was what the weather called for. My Ceasar salad had the white anchovies and that brought this salad up a notch.
As happy hour approaches the restaurant gets hopping. I think Vic & Angelo’s has those 5 ingredients that I have mentioned before make a restaurant. These are: Quality of the ingredients – if the restaurant has money then it should buy the best, culinary competence – it is the chef’s responsibility, service – prompt, anticipating what is needed, ambiance – tranquil and relaxing and the last one is price – reasonable for the food you get.
What really ended this lunch on the right note, was that when I presented my license, since I always put on my credit card “see I.D.”, the waiter said that he had a soft spot in his heart for Delaware because he had lived in Bethany Beach for several years. And, I knew he was not making this up because he knew Rt. 26 very well. It was nice.
We left the restaurant with smiles on our faces.
September 12th, 2009
This Asian inspired restaurant is on its way to becoming a legend in all my beach towns; from Lewes, to Ocean City, Maryland. I find someone I know almost everytime I visit the Cultured Pearl from these beach towns.
Rob and Susan are the owners of the Cultured Pearl. Susan started the restaurant in 1993 and its original location was on Wilmington Ave., in Rehoboth Beach. I really enjoyed going there and it was very cozy. So, at first, I was not sure how I was going to react to being in a new location. They have been there now for a couple of years, and I have been there for dinner many times.
This new location was not only going to be the home for the Cultured Pearl, but the whole building was envisioned as a “mall” with the restaurant on the top.
The address is 301 Rehoboth Ave. in downtown Rehoboth Beach. Tel. is 302-227-8493 and the website is www.culturedpearl.us.
Yes, these are “the shops at the Pearl”. I will be reviewing them at some point, but my interest at this time is the restaurant. Years ago this was the location of Quillen’s Hardware Store, whose business serviced the town of Rehoboth Beach for many years.
In trying to keep true to the traditions of Japanese architecture, they have incorporated in the decoration, bamboo, flowing water, koi and live birds.
As you walk into the “mall” you will see stores on either side. The reception desk for the restaurant is on the first floor. John is usually there to greet you. You will give your name and then you will be escorted upstairs or if you need an elevator, that is available as well. If you are going just to the bar for a drink or to wait for someone, you may just go up the stairs where you will be passing some really pretty cockatiels.
The Cultured Pearl has a great atmosphere and it is very cozy, whether you are sitting at the bar or the sushi bar or the main dining area. If you happen to be there on good weather and are lucky to be seated outside, you are in for a treat. The rooftop area, as it is called, has a “lake” effect with koi below you and gazebos on top. Rehoboth Beach looks so pretty at night and you definitely will have an advantage point from the rooftop.
The restaurant can accommodate private parties. Is your company trying to host a presentation? Then, their special room is equiped with panels and monitors and separate music system for that sole purpose. Menus can be arranged to suit your needs, as well.
There is always something for everyone on the menu. You don’t have to have sushi in order to really enjoy it. During the year, they have specials and brunches. And, a carryout menu is available. That tel. is 302-227-4217. The best way to find out all this information is to go on their website, which by the way, it is very informative.
As I mentioned before in other posts, when I go to a Sushi restaurant, I like to sit at the sushi bar. On this night, the bar was crowded, even though it was a Sunday, and it was funny to hear all the questions asked to the chefs, like; do you cook sushi at home, what is your favorite roll, etc. etc. It gets everyone talking and putting their two cents in.
My husband was with me and we started with the Edamame. We like it warm and just with a little bit of salt. I had the Miso soup and, let me tell you, theirs is the best. Best taste and seasoned perfectly. It is white miso, tofu, green onion and wakame seaweed. Great combination. For my entree, I wanted Sashimi Sara which was a chef selection of 15-18 pieces of sashimi (not cooked and no rice). This particular dish included my miso soup. My husband ordered the Japanese Bagel roll and for his sushi he ordered several pieces of eel. Everything tasted so fresh.
This is one of those restaurants that have an awareness for people with gluten allergies. They offer Teriyaki and Soy Sauce that is gluten free.
For my sweet ending, I had “mochi”, which is ice cream of different flavors surrounded by dough made of rice flour. They are the size of a half dollar and the dessert was presented in a martini glass; so easy to share. Just pop them in your mouth.
A few posts back, I mentioned that the perfect recipe for a good restaurant is quality of ingredients, culinary competence, service, ambiance and price. This restaurant fits that bill perfectly.
 
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