May 1st, 2015
A full plate is becoming a thing of the past. Eating tapas style is a more adventurous and delightful way of sharing a meal with friends. And, that’s exactly what Sharon, Richard and I did on Wednesday evening at Shorebreak Lodge, located at 10 Wilmington Avenue in Downtown Rehoboth Beach, Delaware. Tel. 302-227-1007 Website? http://www.shorebreaklodge.com
Glad I made reservations, because, my new go to restaurant was so crowded. Great drink specials, lively atmosphere, close to the Boardwalk…and excellent service, as well.
Our stimulating dinner conversation had us laughing, practically, all night.
Shorebreak Lodge is offering a very eclectic menu. There is something for everyone, even for some of us that like to try dishes that are considered je ne sais quoi.
For the table:
Burrata Mozzarella with Butternut N Figs. Burrata is from the Italian region of Puglia. It has a milky flavor and several textures, as well. The outer layer is spongy but, inside, it is creamy and also very spreadable. Great with crusty bread. This dish is awesome!! Totally recommend it.
Shrimp N Grits with Chorizo, Tomato and Anise Sauce. Love it when grits have a smooth consistency and are full of flavor.
Brussel Sprouts, Bacon & Dried Figs….combining cabbage flavor, the saltiness of bacon and the sweetness of figs. Yum!
Roasted Butternut Squash, just a simple dish to add to our grazing.
Rehoboth Beach is a culinary destination….so many restaurants, so many chefs outdoing each other in friendly competition.
Have a great a week-end!!
March 28th, 2015
Are the boys coming? Approaching the Chef’s Table, (Sushi Bar)….Master Sushi Chef Shigeki Tanaka asked. Not tonight but two good friends from Ocean City, Maryland, are coming. Yes, Cindi and Ryan, were joining me for a little sushi and sashimi at Saketumi, located at 18814 Coastal Highway. Tel. 302-645-2818 Website? http://www.mysaketumi.com.
I have known Chef Tanaka for about 6 years since Saketumi arrived on the scene in Rehoboth Beach, Delaware. I have always taken the same seat at his Chef’s table. He is an artist and his presentation is incredible. To watch him work is mesmerizing. You can still talk to him the whole time, but his concentration will be on his preparation of your food.
For the Saki aficionado there is plenty to choose.
You will first be served a bit of marinated fish…cucumbers, rice vinegar and Mirin. Just to wet your appetite.
We ordered Seared White Tuna Tataki with Yuzo Citrus Vinaigrette and fried shallots, mango salsa and cilantro. On the right photo an order of Torched Tuna with jalapeno, red tobiko, chive, masago cracker, and spicy ponzu sauce.
 
My Sunset Roll had spicy tuna, eel, cucumber topped with salmon, yellow tail and sliced avocado with sweet goma and mild “chilie” oil. Scallop sashimi…I truly love. So delicate!!
Another Sunset Roll was ordered just like mine and an additional roll….Dynamite which is a baked Cali Roll, with spicy mayo, scallop, fresh crabmeat and masago on top.
The Chunky Monkey Roll is a popular one and also ordered by us. Fried banana, asparagus, eel inside. Topped with crunchy tempura flakes, eel sauce and masago.
There is a difference between fresh wasabi and what it is served as wasabi. On this photo, the fresh wasabi on the left, is delicate, somewhat sweet and and the same time spicy….so good. The usual wasabi (right) served at most restaurants is a combination of horseradish, mustard, starch and green food coloring. As you probably know, it is strong. Fresh wasabi is difficult to cultivate, and therefore, a bit more expensive. You have to request it and it will cost you about $2 extra but definitely worth it.
Saketumi has a menu that can accommodate everyone in your party. Love the Lettuce Wrap & Roll with sauteed ground chicken and peanuts.
On Sundays they offfer a Sunday Brunch from 11 a.m. until 2 p.m.
Bento Box Special on Wednesday, check the website above mentioned.
If you have a gluten allergy….they do have gluten free soy sauce.
And if you do not wish to cook….order take out….it is great. No need to worry about parking any time of the year….they have a huge parking lot. Have a great week-end!!
March 27th, 2015
A rainy day is the perfect time for Mexican Meatball Soup. It is simple, savory, soothing and satisfying….eat it in front of a fire wishing Summer would please hurry up!!
Remember that recipes are made to be adjusted to your needs. For this recipe I did not use cans of beef broth. I used an unsalted broth. If you so desire….add some salt later on. The recipe calls for diced tomatoes in juice. I used stewed tomatoes…like them better. Just chop them up.
MEXICAN MEATBALL SOUP
2 tablespoons olive oil
2-3/4 cups chopped onion (divided use)
4 garlic cloves, minced (divided use)
2 small bay leaves
7 1/4 cups of beef broth (I used unsalted beef broth.)
1 (28 ounce can diced tomatoes in juice (I used 2 cans of stewed tomatoes.)
1/2 cup chunky salsa (medium or hot) I used hot.
1/2 cup chopped fresh cilantro (divided use) Some people do not like cilantro…it is so good though. You know what to do.
1 pound of lean ground beef
1/4 bulk pork sausage (Your choice.)
6 tablespoons yellow cornmeal
1/4 cup whole milk (I used cashew milk.)
1 large egg
1/2 teaspoon salt (optional)
1/2 teaspoon ground black pepper
1/2 teaspoon ground cumin
1/2 cup long-grain while rice
A couple of ripe avocados for garnish.
It is easier to prepare ahead of time the ingredients. Then, you don’t have to be running around the kitchen.
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, cumin, remaining onions, 2 garlic cloves and 1/4 cup cilantro in a bowl. Mix well.
Shape meat mixture into 1 1/2 inch meatballs. Measure a well rounded tablespoon.
Add rice and meatballs to soup and bring to a boil, stirring occasionally. Reduce heat, cover and simmer until rice and meatballs are tender, which is about 20 minutes.
Stir occasionally…Season with salt and pepper if you want to.
Ladle into bowls, garnish with avocado, serve and enjoy!!
Note: This recipe can easily be doubled.
March 17th, 2015
“Oh starry night, with moonlit sky, take me away, and tell me why….” It was a true beautiful night in Rehoboth Beach, Delaware, and while many were celebrating St. Patty’s Day, we were enjoying some sweet ending at Eden. Arriving fashionably late; just for dessert….plenty of photo ops.
Eden is located at 23 Baltimore Avenue, Rehoboth Beach, DE 19971. Tel. 302-227-3330. Website? http://www.edenrestaurant.com. This restaurant is one of my favorites in Downtown Rehoboth Beach. The food is excellent, the service is impeccable and the ambiance is warm and comfortable.
Just for a sweet ending and a bit of conversation with friends we ordered the Dark Chocolate Truffle Cake with Caramel Ice Cream and Caramel Krispies….well received.
The Pastel Nata….if you like almonds you will love this dessert. Almond and orange scented egg custart tart.
A warm Pineapple Coconut Cake with Coconut Ice Cream and Toasted Coconut….Delish!!
Try one of the “booths”….so much fun.
Eden has plenty of events on the schedule, including the monthly Wine Dinners. The next one will be Friday, April 24th. Check http://www.edenrestaurant.com. They should be putting the menu up on their website, probably by Saturday.
A shout to our server, Cullen, who took care of us in such a friendly and professional manner.
Have a good one!!
January 23rd, 2015
 
“”Winter is a season of recovery and preparation.” paul theroux
I think about this quote as I walked the award-winning Rehoboth Beach Boardwalk, with my friend, Gail. Winter is a season of recovery for the beaches. A time to sit back and relax. With Spring and Summer just a few months away, not only does the town take a serene look, but the residents do so, as well.
Even though Gail and I were commenting how quiet it was on the Boardwalk, we agreed that listening to the sound of the waves was pretty awesome and….we are lucky to live here.
We decided to have lunch at Semra’s, located at 19 Rehoboth Avenue. As quiet as it looked on the Boardwalk, the Avenue was as crowded as it usually gets during winter. Semra’s only closes on Wednesdays. The rest of the week they are open. Tel. 302-226-4976. Website? http://www.semras.com. For the last minute events and dining specials you can visit them on Facebook.
Today, Friday, is Falafel Fridays. Falafel are fritters; balls or patties made, usually, with ground chickpeas, but also fava beans can be used, as well. Yum!
On Mondays their Musakka entree is only $10.95. And, on Tuesdays their Kabobs are 30% off.
I told Gail to order their Turkish Musakka. It is different from the traditional Greek one. It is not layered. Instead, it is prepared with aubergines, green peppers, tomatoes, and onions. Served with a well seasoned pilaf…pita bread. The side dish is cacik which is a strained yogurt served cold.
I decided to have Kofte. These are beef and lamb patties seasoned with Turkish herbs and spices, served with pilaf and cacik (yogurt sauce), and a cold bean salad.
Semra’s makes everything from scratch. Their dishes are full of flavor and exotic spices. Our dishes were light…..yes, they were!! And, the tea warmed us up on a damp winter day in Rehoboth Beach.
Once a month Semra’s has a dinner and belly dancing show. What started just to see if it would work out, now is a much waited event. Next one will be on February 28th!! They tell me the place turns itself into a big party with lots of customers participating and enjoying the fun. You can call them to 302-226-4976 for a reservation.
Note: Prices are good, with personal service!! They do have a liquor license. Carry-out available. You will love it!
January 8th, 2015
“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.
October 23rd, 2014
I love the title my Mother in Law gave to a family cookbook of recipes: Begged, Borrow, & Stolen. That’s how I feel when I use recipes. The good thing is that I usually change them with a little bit of this and a little bit of that. I make the recipes my own.
So, being that it is cooler, rainy, windy…and Fall, I think that the Curried & Apple Soup could be a keeper. Served with a side dish of tostones or fried plantains and Mojito….it is even better. The word Mojito has been around for such a long time. In Puertorican cooking it means a sauce made for dipping certain local delicacies.
Carrots are so healthy and the saying of “an apple a day, keep the doctors away”, is probably so true, as well. Hope you like it.
CURRIED CARROT & APPLE SOUP
2 tablespoons margarine
1 small onion, chopped
1 leek, thinly sliced
1 small fennel bulb, cored and chopped
salt and pepper
1 pound carrots, cut into 1/4 inch rounds
3/4 pounds celery root, chopped (regular celery will do)
1 Granny Smith apple, chopped
4 gingersnaps cookies
1/2 tablespoon yellow curry powder (more if you like curry)
1 garlic clove, crushed
1/2 teaspoon of finely grated fresh ginger
2 thyme sprigs (1/4 tsp. ground thyme will do)
3 cups chicken stock (I used unsalted chicken stock)
1 cup Apple Cider
1/2 cup sour cream (I used non-fat)
1/2 teaspoon apple cider vinegar
Garnish: Toasted pumpkin seeds, chopped mint, fresh cilantro or cilantro paste, and favorite hot sauce; optional. The pumpkin seeds were toasted on the stove in a frying pan. Make sure they do not burn. So good!!
In a large saucepan, melt butter. Add onion, leek, fennel, and a sprinkle of salt and pepper. Cook stirring here or there until softened and veggies are browning.
Add carrots, celery, apple, gingersnaps, curry powder, garlic, ginger, and thyme. Cook until the carrots and celery soften somewhat.
Add chicken stock and apple cider. Bring to a boil. Simmer over moderate heat for about 15 minutes until the veggies are very soft. If using thyme sprigs, remove, otherwise, continue with the next step.
Working in small batches, depending on the size of your blender, puree the soup with the sour cream and vinegar until smooth. What I did was mixed the sour cream with the vinegar and added a tablespoon with each batch. This is a creamy soup so, make sure there are no lumps.
You can reheat the soup and seasoned it with salt and pepper, if necessary. Laddle the soup into bowls and top it with the garnish above mentioned. ENJOY!
I decided that Tostones or Fried Plantains would be great with this soup. A meatless meal, no less! Plantains are a starch. If you let them ripen, then, they are sweet and if green you can make Fried Plantains. For the longest time I used to mashed them with a plate, but now I have my Tostonera from Puerto Rico. The Tostonera and the Pilon are a necessity when cooking Puertorican food. The Pilon is very versatile…use it to mash garlic, make mojito, and other PR dishes.
 
The plantain was peeled, cut, and ready for the next step of frying.
Fry the chunks of plantain in oil until lightly browned. Then, place on the tostonera, or between wax paper.
 
The tostonera is going to make it so much easier to mash. Otherwise, while between the wax paper, mash with a plate. 2 plantains were used on that evening. Finish mashing them and keep on paper towels until the next step.
 
Heat the oil back again and place the mashed plantains in batches once again. They will rise to the surface. Let them get nice and light brown. Take them out and place on paper towels again to drain the oil.
You can serve them on a platter with just butter and garlic salt. Or you can make the mojito by placing in the Pilon or Mortar 1 garlic clove, a pinch of salt. Then with the pestle, crush garlic and salt together. Add a bit of olive oil, a tablespoon or so, a small can of tomato sauce, tabasco and cilantro. Then squeeze half a lime and add it, as well. That’s it.
Note: This recipe is gluten free. Make sure you check the tomato sauce, the chicken stock, and apple cider. Have a good one!!
October 8th, 2014
I have a friend that every time I put a recipe for “Meatless Monday” she always comments on my Facebook Page “I rather eat a hamburger.” She rarely comments, but on that day she does. This recipe is for her because Stuffed Pork is what’s for dinner.
On this recipe I measured everything with 1/4 cup. As usual, you can make your recipes your own…..add a little bit of this or a little bit of that.
YUMMY STUFFED PORK
1 1/2 lbs. pork loin (This one was already seasoned…that’s does not matter with this recipe. That’s all the grocery store had that day.)
1/4 cup dried cranberries
1/4 cup raisins
1/4 cup dried figs
1/4 cup crushed pineapple, drained with juice reserved
pepper to taste
1 tsp. rosemary
1/4 cup whole cranberry sauce
1/4 cup of fig preserves
1/4 cup 100% Pomegranate Juice
Kitchen twine
Pre-heat the oven to 350 degrees.
The pork loin had a meat thermometer so I took it out and proceeded to make a slit on top not all the way to the bottom and not all the way (almost) to the sides. This is done to create a pocket for the filling.
In a bowl, mix the cranberries, raisins, figs, pepper, rosemary, and crushed pineapple. This is your filling…packed that loin up. Your fingers are the best tool for this.
Cut the twine in order to wrap the pork loin so that the filling stays put while cooking. Place in a baking dish. I inserted the meat thermometer on the side.
Bake for about 20 minutes. While it is cooking, make the sauce.
In a bowl mix the Pomegranate juice, the cranberry sauce, fig preserves, and reserved pineapple juice. Take the pork loin out of the oven and spoon the sauce on. Put back in the oven for another 25 minutes or so or until the meat thermomether pops.
Take it out and let it rest for a few minutes before slicing and taking the twine and thermometer out.
Slice and enjoy. This dish can go well with mashers, corn pudding or corn bread, green beans, a salad….Leftovers? Sandwich would be my suggestion…with some mustard, as well.
Note: When slicing just do it carefully. You might have to arrange it a bit if filling falls off somewhat. If you want more sauce just mix the ingredients on a small saucepan, heat and pour over.
Have a great day….gorgeous out there!!
 
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