May 14th, 2013
Such a friendly smile; it said a lot. I loved it because it was Mother’s Day when my son and I chose Corner Grille in Downtown Rehoboth Beach for our special lunch. We could have had breakfast but we knew what we wanted; Greek food. We had been told what to ask for. Steve and Rene, local foodies, are customers of this restaurant that has been in Rehoboth Beach since 2009. Nothing better than word of mouth.
I kept thinking where have I seen her? It was Soula who owns Alterations by Soula on Coastal Highway. She is a friend of the family and was helping on Sunday. Great to see her.
Corner Grille is located at 11 South First Street, Rehoboth Beach, DE 19971. Tel. 302-227-7653. Website? http://www.cornergrillerehoboth.com. It is a family owned and operated restaurant. Corner Grille offers breakfast all day long, lunch, eat in our take out. Pretty soon, as the season opens, they will also be serving dinner. At present, it opens from 8 a.m. until 3 p.m. Catering is available and if you like it a lot, they have gifts certificates, as well.
Two dining rooms are available. The restaurant is casual. George showed us our table.
We decided to start with an order of Falafel. These well seasoned fritters or croquettes are made out of chickpeas, fava beans or both. They were delicious; crispy on the outside with a soft center.
We asked George to bring us an order of Tzatziki sauce with pita bread. I love this sauce. It is a blend of yogurt, sour cream, cucumber and garlic, incorporating at times, lemon juice, dill, parsley or mint. It is a versatile sauce, used as an appetizer or a side dish, and served cold. The pita was warm and the combination with the sauce was perfect.
My son and I, both ordered the same thing. The Gyro!! The correct pronunciation? “Yee-roh”. Known to be the best in town. I did not know that the Gyro is considered an American-Greek sandwich, originating in New York in the early 1970s.
To me the perfect Gyro is made out of lamb, sliced; not ground. The slices of the lamb are then served on the bread, topped with garnishes, Feta cheese, and….Tzatziki sauce!! That’s how it came out. It was so delicious!!
My son and I enjoyed every bite and we were totally satisfied.
Corner Grille has a full menu, from the traditional breakfast, to salads, burgers, and Greek specialties…they also have a kids menu.
George and Irene, and the rest of the family were great….they sent us home with some of their homemade rice pudding!!
Affordable, delicious, great service!!! What are you waiting for?
Note: The Board says a lot!
July 17th, 2011
The word spanakopita (spinach pie) brings a smile to my face. Susan and I were in charged of the teachers appreciation luncheon, for a few years, when our kids went to school together. Trying to get everyone to prepared their specialties was our responsibility. Susan’s own never failed; her spanakopita always appeared that time of the year.
Last week when I was in Florida, Anita mentioned that she had gone to a good and reasonable Greek restaurant in Delray Beach. So, four of us headed in that direction. Melissa was with us. Her heritage? Greek.
Greek Bistro is located at 1832 S. Federal Highway, Delray Beach Florida, off Linton and next to The Original Pancake House. Tel. 561-266-8976. Fax 561-266-8984. Website? www.floridagreek.com. It opens 7 days a week from 11:00 a.m. until 9:00 p.m.
The restaurant was comfortably crowded for a Monday, early evening. The restaurant is small but it does have a bar. It is family owned and operated
Hummus was brought to the table. A blend of chickpeas, tahini, garlic, and lemon juice served with toasted pita bread.
Melissa ordered the Keftethakla or meatballs to accompany her traditionally made Greek Salad. The meatballs did not photograph well. My thought, at the time, not to put the picture. No comments, please, o.k.? But, they were probably the best meatballs I have tasted in a long time. So here, they are. They were small, flavored with garlic and spices and slightly crispy on the outside and very moist inside.
The salad was large; almost enough for two people. Anita had the same salad and added grilled Gyro to it. The grilled Gyro did not photograph well either, but I am putting the picture up, anyway.
I had to have the Spanakopita or spinach pie. Fresh leaf spinach, mixed with Feta cheese and spices in a thin, and delicate layer of filo dough. It was served with vegetables, rice, and oven roasted potatoes. I had not had this dish in a long time. I have never made it; so hard to work with filo leaves. They gave me a nice portion and it was very well seasoned.
Then, Rosalyn had a dish that I had never seen; the Papoutsakia or Little Shoes. It is like a Moussaka, except that it does not have potatoes and the eggplants are halved and then stuffed. They looked very good and already I was thinking that I was going to try to make them when I got back to Delaware.
For dessert we ordered a Calaktobureko. It is a traditional Greek dessert, filled with a light lemony semolina custard. I think of the 4 of us I liked it the most because I love custard. The others? They thought it was just o.k.
We had a nice evening and as usual, I have to comment that sharing a meal with friends, is, well…priceless!!
Upon arriving at the Delmarva Peninsula, the first thing I did was go to Freeman’s. I was having some withdrawal symptons; not having that sweet corn for a whole week. Imagine that. I notice that they had some white eggplants.
White eggplants are milder than the aubergine ones. They are available seasonally and are, actually, very trendy nowadays.
A lot of recipes tell you that you should have eggplants rest in salty water for an hour or so. I did not do that in the following recipe. Remember you have to play with the recipe and make it your own.
Papoutsakia or Little Shoes (stuffed eggplants)
4 white eggplants (or the regular ones) – not too big
1 lb. each of ground pork and ground lamb. You will have leftover meat so you can even cut that in half.
1 onion finely chopped
1 or 2 cloves of garlic chopped
1/2 cup of finely chopped parsley
1/2 teaspoon of nutmeg
1/2 teaspoon of cinnamon
2 ripe tomatoes blended in the blender or 1 small can of whole tomatoes blended
salt and pepper to taste
1/2 cup of extra virgin olive oil
A pinch of thyme
1 shot of dry white wine.
1 cup of grated Kasseri Cheese (or melting Greek cheese)
Pre-heat oven to 350 degrees.
Cut the eggplants in half and scoop out the pulp and chop it. Set aside.
Heat oil in a frying pan and saute onion and garlic until they soften; are translucent, without browning. Add the ground meats and eggplant pulp and saute them well.
Add tomato, parsley, salt, pepper, 1/4 tsp. nutmet, 1/2 tsp. cinnamon and thyme. Cover and simmer until most of the liquid is absorbed.
Grate the cheese.
Make the bechamel sauce:
Mine is my own version, using gluten free flour.
Add 2 tablespoons of butter to a pan, melt. Then add 2 tablespoons of flour and whisk it well until combined. Then, add about 1 cup of half and half. Whisk again. Add the other 1/4 tsp of nutmeg, and keep on whisking. Add shot of white wine. Whisk again and set aside.
Place the eggplants on a baking dish and sprinkle the inside with some of the grated cheese. Then fill the cavities with the meat mixture.
Top the eggplants with the bechamel sauce. Sprinkle more cheese over all of them.
Bake for about an hour. Prick the eggplant to make sure they are done. You want the bechamel to get a nice color without burning it.
That’s it!! Serve it with a salad or vegetables and you have a meal.
A tip: Before placing the eggplant halves in the baking dish you can sprinkle some of the meat juices; just a bit. The eggplants will absorb that flavor from the bottom and will keep them from sticking to the baking pan.
Enjoy!!….see you…
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