September 30th, 2014
Five friends decided to celebrate a birthday on Monday, 9/29. Where to go was the question. We decided to visit for the first time Lula Brazil. This restaurant is one of the newest additions to the culinary trail at the Delaware Beaches. As you all know, Rehoboth Beach is known for its diverse restaurants. Our residents and visitors are very particular about their foods. Some are foodies at heart, others pretend to be….they all want to have a good time, though.
Lula Brazil is located at 234 Rehoboth Avenue, Rehoboth Beach, DE 19971. Tel. 302-212-2755. Website? http://www.lulabrazil.com. They take reservations!
Guilty!! We were so loud. Thank God it was Monday night and the restaurant was quiet….not at our table. Look at us here!! We are the friends that dine…any time, anywhere, we are game for a good meal…and wine.
Brazilian cuisine is influenced by various cultures. This restaurant is focused on coastal Brazil. They do have the traditional Feijoada or stew with black beans and the Moqueca, which is a seafood stew, among other traditional dishes.
Some of us started with a house salad. The dressing was particularly good, made with passion fruit. You are not going to see the dressing on the photo. It was light but definitely very good.
The menu is written in Portuguese with the English translation.
Brazilian Crab Cakes with salad and passion fruit remoulade was ordered as an appetizer.
The Shrimp Ceviche was very good with jicama salad. Lime juice a predominant flavor.
“Linguine”, little neck clams in a garlic wine sauce….dinner.
A special of the evening was the Rib Eye. One of us wanted it. The Cabi Girl.
The salmon was ordered but the chef came out to tell us they did not have enough so they were also making a special dish, adding flounder…with a plantain puree which was very good.
The fish stuffed with crab was flounder, poached in a fragrant coconut veggie sauce.
We really had had enough food, so dessert was not necessary. But, since they knew we had a birthday celebration, an order of Brigadeiro arrived. These sweet balls or bonbons are made with condensed milk, and very similar to truffles, but a different consistency. They are popular in Brazil and they get their name after a Brigadier that helped stop a communist coup in Rio.
Our service was excellent. We had their undivided attention…..look for some salsa classes…might be coming soon to Lula Brazil.
Have a great day!!
September 22nd, 2014
Well, I was not sure how this recipe was going to come out. When I read it….it caught my attention. Meatballs, broccoli, cheese….I thought the almond gravy recipe I have would be great to dunk these little ones in. Plus, it is Gluten Free!
You can use your food processor, but I used the NutriBullet instead for the grinding of the almonds.
For the broccoli, I used the blender.
This is an easy one.
BROCCOLI PARMESAN ‘MEATBALLS’
1/2 cup raw almonds
1 bag of frozen broccoli florets, defrosted…enough to make 2 cups
1/2 cup shredded Parmesan cheese…the finer the better
2 cloves of garlic, minced
Salt and Pepper to taste
1 egg, slightly beaten
Cooking spray
Preheat oven to 350 degrees.
Place the almonds in the NutriBullet or food processor. Go ahead and process until coarsely ground. Transfer them to a medium size bowl.
Place the broccoli florets in the blender or food processor. Pulse until chopped.
Add the chopped broccoli, cheese, and garlic to the almonds and season with salt and pepper to taste.
Stir in the egg.
Spray a mini-muffin tin with cooking spray. Form the broccoli mixture into 12 balls, squeezing them a little to make sure that they hold their shape.
Place each one in its own cup in the muffin tin.
Bake until they are golden on the outside and heated through. Even though the recipe said 20 minutes, mine took about 10 more minutes.
Remove tin from the oven and run a butter knife along and underneath each meatball to loosen them before gently popping them out.
Sprinkle with extra Parmesan cheese and serve with Almond Gravy….recipe to follow.
ALMOND GRAVY
1/2 cup raw almonds
1 large clove garlic
2 medium tomatoes (I used the cocktail tomatoes that are larger than the grape tomatoes. I cut them in half; enough to make about 1 1/2 cups.
1/4 teaspoon sweet paprikra
1 tablespoon red wine vinegar (I used any infused Balsamic vinegar on hand.)
1/4 cup unsweetened almond milk
2 tablespoons fresh basil or 2 tablespoons Basil Paste found in the vegetable section at grocery stores.
Process almonds in a food processor or in the NutriBullet with the garlic, tomatoes, paprika, vinegar, basil, and milk. Process until smooth.
You don’t have to heat this gravy…it is great also on steamed veggies.
Enjoy and make it your own!!
August 16th, 2014
It is passed 5:00 p.m. in Rehoboth Beach, Delaware, and if you arrive at Mariachi located at 14 Wilmington Avenue, just steps from the award winning Rehoboth Beach Boardwalk, this is the scene you might find by the upstairs bar…..mint being snipped and prepared for the so popular Mojitos.
Take a look at the bar and the homemade Margaritas were ready to be delivered to some expectant customers.
Mariachi’s telephone is 302-227-0115. Website? http://www.mariachirehobothde.com. Mariachi’s menu will appeal to the entire family. Also they are very aware of customers with a gluten allergy and other food related allergies. All you have to do is ask. You can dine in, carry out or take a seat on the balcony.
It is a good place for your “Crawling Rehoboth”…stop have a Margarita, Mojito or your preferred spirit and then ask for Pupusas, from El Salvador or Platanos, ripe and fried, a staple of Comida Latina.
Yolanda, Owner of Mariachi, is always hands on and very approachable.
The Pupusas are masa cakes and usually they are prepared by slapping the dough back and forth between greased palms. They are stuffed and fried. And Yolanda makes some pretty awesome ones.
Plantains are versatile…Yolanda serves them ripe and fried!
There is also a Kids Menu for 12 and under.
Mariach opens Sunday through Thursday at 11 a.m. until 10 p.m. Friday and Saturday at 10 a.m. to 11 p.m.
Nos vemos!!
August 16th, 2014
Parking!! Plenty of it and easy access from Coastal Highway or Rt. 1 in Rehoboth Beach. The Pickled Pub is located at 18756 Coastal Highway. Tel. 302-645-5444. Website? http://www.pickledpigpub.com.
Start your luch with a Moscow Mule.
Order cheeses from the Cheese Board…it changes daily. Just to wet your appetite.
My Cuban Press was as close to a Cubano as you can get in this neck of the woods….Smoked pit ham, shredded pork, pickles, Swiss cheese, Dijon and a pressed panini roll.
Pub Fish & Chips….the Chef’s catch will be house battered, a traditional tartar sauce, fresh lemon, slaw and pickle. Lightly breaded, well seasoned but not overly salted.
It is crowded out there…week-ends at the beach are very much so year round….
The Pickled Pig Pub offers parking, spirits, salads, soups, sandwiches….and very good dinners, as well. It opens daily at 11:30 a.m. Very casual. Oh, I forgot; prices are reasonable.
August 13th, 2014
“”Gourmandise is an impassioned, rational and habitual preference for all objects that flater the sense of taste.” brillat-savarin
Meet Hari Cameron, Chef and Owner of a(muse.), located at 44 Baltimore Avenue in Downtown Rehoboth Beach, Delaware. Tel. 302-227-7107. Website? http://www.amuse-rehoboth.com. In this photo Harri was making mozzarella in front of all of us that were participating in the Eating Rehoboth tour. Even though I have only spoken to him a few times, my impression is that he loves to teach. His passion? Food…he does play golf, as well.
A crawl in Rehoboth Beach is a must if you are visiting the area or if you are a local. It is the best way to savour what downtown Rehoboth Beach has to offer. A little shopping, a little sipping, and a little tasting. Our destination? was a(muse.). It was a week ago Monday. What a way to start the week….our crawl was a total success. Well, my friends, Madelon and Cindi thought so too.
The bread brought to our table was delicious. I usually tend not to eat the bread but a taste of it sprinkled with sea salt and the olive oil had me tasting a few slices.
We were sharing our courses….tastings!! Burratta is Italian cheese made from mozzarella and cream. The outer shell is mozzarella, but the inside is a combination of mozzarella and cream. It is unusually soft in texture.
Our next course was Potted Chicken. Foi grass, port and whiskey…Perfect for sharing. Unique taste and presentation. Mix the potted chicken to get all those flavors immersed.
So far this is how my plate was looking. Burratta and Potted Chicken.
Madelon and I decided to get the Live Scallop. Both of us loved this dish. Fresh live scallops are so delicate and sooo good….Borage, dill flower, fermented cucumenter and roe. That roe was a perfect compliment to the scallop.
The Soft Shell Crab with new potato, mustard and bone marrow….was also very delicate. The bone marrow was a surprise.
I had been told to get the Bone Marrow Oreos, served with sweet silver corn milk. So, take a good look at the photo. They looked like oreos, they tasted like oreos, but they were made out of bone marrow…everything. At this point, Hari stopped at our table to chat. So impressed with the oreos and we let him know how good everything was, including the service.
From store to restaurant to store and back to restaurant….it was a great evening in Downtown Rehoboth Beach with friends. Then, off they went to O.C.
Try Crawling Rehoboth….fun!!
Note: This restaurant is sensitive to customers with food allergies!!
June 27th, 2014
As I looked through the photos of a family busines, I cannot help to think what Luigi Casapullas, who opened Casapulla’s back in 1956, would be asking himself…..What’s Going On? At the Beach?, Online Ordering?, Website?, Facebook?, An App? What has this world come to?
After years of being in Rehoboth Beach, ordering from Casapulla’s Subs just got even easier. You might be at the beach, shopping, strolling…order online and pick it up. Three easy ways, besides just driving up to Casapulla’s at 19331 Lighthouse Plaza Blvd., Rehoboth Beach, and relax in their dining area. Tel. 302-227-7827.
From their website, please visit http://www.casapullassubs.com.
From Facebook, please visit Casapulla’s Subs – www.facebook.com/casapullassubs.
Or, order through the APP Casapulla’s Subs.
Besides the ever popular subs, Casapulla’s also caters any events you might be thinking having this summer. They also have homemade heat and serve trays for easy entertaining. When you live at the beach…..summer guests are at times unexpected. Add their deli salads and you can then relax and enjoy your guests.
Guess What? They also deliver lunch to your office from Monday through Friday to Georgetown, Millsboro, Lewes, and Rehoboth. If you are in Georgetown or Millsboro, please call them between 8 a.m. and 10 a.m. And, if you are in Lewes and Rehoboth, please call between 8 a.m. and 2 p.m. There is an applicable delivery charge.
My order…2 subs. Depending how hungry you are, there are 3 sizes…by the size of mine, you guessed right…I was hungry!
I have had the Turkey Stuffer before and I still like it a lot. It’s the combination of turkey, whole cranberry sauce and stuffing. It is really good!! Thanksgiving all year-long!! Love the bread. Look how nice it looked.
My order of a Boar’s Head Chicken Breast Sub hit the spot, with everything on it. Boar’s Head does not add additional salt to their lunchmeats.
 
Writing a blog is writing about your experiences. Believe me, not all the time I write posts about what I am doing, or eating for that matter. But, these subs were good…..I had to pass the word along.
TGIF….have a great week-end!! It is Summer 2014! Let someone else do the cooking.
June 22nd, 2014
“One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating.” luciano pavarotti and william wright
Which brings me to my post…..Roberta, Missy, Debbie, and I have been getting together to celebrate each others birthdays for so many years. I really don’t remember how many exactly, but they have been many. We usually have breakfast, but now that we are more matured, it is about time we start having dinner instead.
The following photo is of us after having dinner at Bramble & Brine, located at 315 Rehoboth Avenue, in Downtown Rehoboth Beach, Delaware. Tel. 302-227-7702. Find The Bramble & Brine on Facebook.
Megan and Joe Churchman are they owners of Bramble & Brine that opened last fall in Rehoboth Beach. Rehoboth is a foodie’s destination and opening a restaurant in this town is probably challenging and exciting at the same time. So much competition….guess what? Megan and Joe have managed to create a restaurant catering to a diverse clientele, whose taste and palate are very discriminating.
I congratulated Megan for their success….and her answer was “we are so blessed”.
I called about 2 weeks in advance to make a reservation….I wanted that much sought after table by the window at streetside. You can see it on the above photo to the right. Yes, that was our table. Missy was celebrating a birthday and our table looked beautiful, colorful and we could not wait to experience our dinner.
Bramble & Brine was comfortably crowded at 7:30 p.m. The bar had customers enjoying a few drinks waiting for their tables. The restaurant has a shabby chic decor….we loved that our chairs had wheels; easier to push in and out.
You will only see the photos of our food…..privacy is important when taking photos, especially when it is crowded.
After much catching up we decided to start with 2 appetizers for the table. Bramble & Brine outdid themselves with the food presentation.
The Lemon Carameled Scallops with pickled mushrooms, radish, pearl onion, chive and shellfish emulsion, and coconut creme fraiche where so tasty. Love when scallops are crispy on the outside and oh so….melting in your mouth, as well.
Ribeye Crown with corn truffle, stuffed poblano, hominy, chimichurri and queso fresco. Good combinations with the poblano and chimichurri adding that extra punch.
Some salads were ordered, as well:
The Chestnut Smoked Ricotta Salata with beets, cucumbers, pea tendril, micro basil, bread and butter pickle dressing. That was my salad and it was refreshing. My palate was ready for the main event.
The Market Salad had arugula, radish, shaved pecorino, and sherry vinaigrette. Very nice with a light and well seasoned vinaigrette.
The Birthday Girl, Missy, decided to have the Chowder. The chowder had clam and tomato broth, confited fingerlings, braised bacon, charred leeks, and confit tomato. At tableside the broth was poured over the clams to complete the dish. A presentation of a steamy chowder was well received.
Three orders of Halibut with fregola and radish, cauliflower puree, caper and brown butter. The were devoured and got great reviews.
Any time I see a whole fish offered at a restaurant, I pretty much order it. Even though you have to be careful with some bones, a whole fish offers total flavors. So, when I saw that Bramble & Brine was offering Salt Crusted Whole Rainbow Trout my choice was easily made. It had a parsley puree, new potato, enoki mushroom, sweet sopressate and confit almonds. It was served on a slate tile; it looked gorgeous, and it tasted even better.
Believe it or not….we did order dessert. All desserts are made in-house. The Pound Cake Banana Split did not last long. The homemade salted caramel ice cream was to die for, as well as the pretzel ice cream. It also had banana jam peanut butter and cashew nougat and toasted malt crumbs. These dessert was made for sharing.
Note: Our server was so pleasant…he knew his menu well. He was very attentive, but not intrusive.
Wishing Megan and Joe the best for Summer 2014!!
Having a meal with friends is….priceless!! Talk to you later.
May 21st, 2014
“The table is a meeting place, a gathering ground, the source of sustenance and nourishment, festivity, safety, and satisfaction.” laurie colwin
So, can you believe it? The beginning of summer 2014. The crowds making the summer pilgrimage to the Delaware Beaches. It is a destination. You know you are going to have guests….that’s what happens when you live at the beach. You might as well get ready. Easy summer recipes are the best. Making them ahead of time, let them sit in the refrigerator…that’s even better.
This recipe came from a friend by the name of Mary Jo. It is one of those recipes that you can make it your own immediately. I have changed it through the years. At times I add a little bit of this or a little bit of that. It looks pretty. I love it because it is so refreshing and healthy. And for those who have to eat gluten free, then you will be so happy with it. Here it goes.
CHILI BEAN SALAD
1 15 ounce can kidney beans
1 15 ounce can pinto beans
1 15 ounce can garbanzo beans
1 15 ounce can whole-kernel corn (low sodium)
1 cup chopped green onions
1/4 cup chopped fresh parsley
2 4-ounce cans chopped green chilies
Note: You can replace the beans with your favorite ones. I love black beans so at times I replace one of the beans and also replace parsley with cilantro. I am telling you….pretty easy.
Dressing: 4 tablespoons olive or canola oil
1/2 cup apple cider vinegar
1 garlic clove, minced
2 teaspoons chili powder
2 teaspoons leaf oregano
1/2 teaspoon ground cumin
1/2 teaspoon hot pepper sauce
Drain and rinse the beans and corn.
Put all dressing ingredients in a jar; shake well to mix.
Combine all ingredients except dressing in a large serving bowl. Pour dressing over salad, mix well.
Cover and chill 6 hours or overnight, stirring frequently. How easy is that?
Note: It can easily be doubled.
 
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