December 28th, 2009
In the past I have told you that all the beach towns, from Lewes to Ocean City, Maryland, are within driving distance from each other. Fenwick Island is a half way point for some of us that get together for dinner from time to time. Fenwick Island is right on the Maryland/Delaware line.
One popular restaurant in this beach town is Nantuckets Restaurant. This restaurant has two seating options. You can choose to sit in their more formal rooms or you can choose the Tap Room. The Tap Room is the one I am going to be reviewing because I like it the best.
Nantuckets is located on 601 Coastal Highway (Rt. 1), Fenwick Island, DE 19944. Tel. is 302-539-2607. The website is www.nantucketsrestaurant.com. The e-mail address is info@nantucketsrestaurant.com.
I have to be honest with you, but I really don’t think that often about this restaurant. I have had both good and o.k. meals in the past years. You might have a different opinion, but I have gone enough times that I can certainly say it. Remember, this review is my opinion only.
It is in their Tap Room where I have had the best meals. I think that particular side of the restaurant is cozy, great for lite fare, even though you can get full entrees. And don’t worry because if you are a sport aficionado there are t.v.s to keep up with the scores. Definitely a room with atmosphere.
Right before Christmas we met Ross and Cindi. It is becoming our annual Holiday dinner before it gets hectic. We have been getting the same table in the corner of the room. Full view of who is coming or going.
We did not know they had a great special that day. I believe it was around $19 for a lot of their entrees. I was originally going to get their steak salad, which is, by the way, the best. Instead, I got the strip steak which was delicious. Cindi got the crab cakes, which Nantuckets is known for and Ross got chicken, which he raved about. My husband, on the other hand, decided to order the soft shell crabs. I would not have ordered them, because they are frozen this time of the year. He said they were o.k. We really did have a nice evening, and plenty of laughs, which are the nicest things about sharing meals with friends.
Nantuckets has on-line shopping. Visit their website if you would like to order some of their specialties like the Quahog Chowdah, Lobster Mac N’ Cheese, Crab Cakes, Eastern Shore Crab Meat, and Maple Balsamic Vinaigrette.
Chowdah?, Chowdeur? or Chowder? Anyway you say it will be fine and Nantuckets has a good one. Thick and rich.
Another dish to try is their lobster claws. It is big enough for an entree. Tasty and sweet.
The restaurant has the space for large parties. For more info. give them a call.
Since 2009 is coming to an end, Nantuckets offers New Year’s Eve fare. And, if you go by 5:45 p.m. you will get $5.00 off.
About 10 years ago, I got the following recipe from Nantuckets:
Lobster and Scallops Dijon
2 (1-1/2 lb.) lobsters
1 lb. bay scallops
4 tblsps. butter (or margarine) I like butter the best for this dish.
3 tblsps. chopped green onions
1/4 tsp. thyme
1/2 cup cream sherry
1 cup cream
4 tblsps. Dijon mustard
Cook lobsters in boiling water for 10 minutes; remove and let cool. Remove lobster claws, crack and clean out meat; reserve. Split lobsters from head to tail; remove meat and all the “goodies”; add to reserved claw meat. Slice lobster and save.
Note: To save time have your store steam the lobsters.
Saute onions with thyme in 2 tblsps. of butter. Add sherry and reduce liquid by 1/2. Add cream and mustard; bring to a boil. Boil 1 minute; remove from heat and keep warm.
Pat dry scallops and sautee them in remaining 2 tblsps. of butter for 4 minutes. Add lobster meat and cream sauce; mix well. Cook 3 minutes.
Serve immediately over wild rice.
Serves 4.
Note: Please adjust this recipe to your liking and make it your own.
Talk to you later… I am almost finished with the 15 lb. rib roast I prepared for Christmas Eve. Now it is in the stew stage…
December 11th, 2009
The 2 restaurants that I am about to tell you are fixtures in our beaches. Anyone that comes on vacation to the Delaware Beaches or Ocean City will definitely visit either one, or both.
You also probably know that the owners of both of them also own other venues at the beaches. They have been in business for many years and their operations run like clockwork.
But, maybe there is something you do not know about them.
Let’s start with….
Fager’s Island
Fager’s is located on 201-60th Street in the Bay, Ocean City, MD 21842. The tel. is 410-524-5500. The toll free tel. is 888-371-5400. The website is www.fagers.com. The e-mail address is island@fagers.com.
Fager’s is one of those restaurants that cover every aspect when it comes to having fun. Perfect location, fantastic sunsets, on the water, outdoor dining, gift shop, dancing, dining promotions, music, full bars, very good menus for all tastes; in other words, very welcoming.
I believe they started their 1/2 price prime rib in November. It is on Mondays and Tuesdays. We took a friend for his birthday this past Tuesday. I made a reservation and I would suggest you do the same because both of those nights are very popular.
We were seated in their fine dining section, on the first floor. Our waiter was young and very nice. We all knew what we wanted; the prime rib!! It is known to be one of the best, if not the best in the area. I think since last year they only offer one cut. It is a pretty good size one. The shaved fresh horseradish complements the beef so well.
We all started with the wedge salad with the blue cheese dressing and bacon. It was truly the best one I have ever had. Three of us ordered it and we all thought the same thing. It was so fresh and not heavy at all. I hope the dressing was homemade because that is exactly what it tasted like.
I don’t know how to say it but I might as well be straightforward. The prime rib was not that good. I hate to say it but it really wasn’t. One person had his cooked medium rare but closer to rare, the next two had theirs cooked medium and I had mine cooked medium rare. One came raw, I kid you not, the other one undercooked and mine was rare. So, we sent 3 of them back to cook them a little bit more. Prime rib is a cut that has a recognizable distribution of fat. Well, this particular cut, on this night was just full of fat. We mentioned it to our waiter, but what could he do but apologize.
We were not the only ones. We knew someone that went on Tuesday, as well, and the same thing happened. It was probably just an off night.
For dessert we had a lemon lust, which is made from the same recipe as Rita’s who is a well known baker in the area. We also had a flourless, dense chocolate cake, which was gluten free.
I have told you in the past that my husband has to eat gluten free. Fager’s is one of the restaurants that is offering a gluten free menu. Not only does the menu reflect the gluten free items available but it also highlights other entrees that can be eaten if you have other food allergies. More and more restaurants are offering these menus because it saves them time when ordering. It seems that everyone has an allergy these days. Fager’s has gone the extra mile by having this menu readily available, even including wine recommendations.
So, what’s an off night when you have just had a very pleasant evening, sharing dinner with friends? We will be back again.
The next restaurant I want to tell you about is….
Big Fish Grill
Big Fish Grill is located on 20298 Coastal Highway, Rehoboth Beach, DE 19971. The tel. is 302-227-9007. The website is www.bigfishgrill.com.
This restaurant has been a success since it opened its doors years ago. Always crowded. It does not matter if it is at the height of the summer season or the middle of winter. It is casual and it has a beachy atmosphere. The food is always consistent; very good and affordable.
I did not feel like cooking on Wednesday, and felt like having fish so off we went to Big Fish. It was a somewhat subdued night.
The first thing Allison, our waitress, put on the table was the smoked fish spread. It is so good. They sell it at their fish store next door.
We did not get any appetizers and went right to the entrees. I ordered their glazed salmon, which is always delicious and I had them put it on top of their Spinach Salad. This salad has young spinach leaves, gorgonzola cheese, sliced mushrooms, bacon, chopped egg and warm apple cider vinaigrette. The combination was perfect and I cannot wait to have it again.
My husband started to ask about the sauces he could have on his fish because of his gluten free diet. Immediately, Allison, brought him a gluten free menu and explained to him everything about it. She also told him he could not have salmon since they marinate it in teriyaki sauce. He decided on a blackened mahi mahi and he liked it so much that he ordered another piece.
Big Fish goes above and beyond when you talk about serving a person with a food allergy. After the food is prepared in the kitchen, the manager has to inspect it and only the manager can bring it to the table. How about that for service? Even when the second piece of fish was ordered she had to do the same.
Then to top it all, not only do they have a gluten free menu; they also have: Dairy Free Menu, Egg Free Menu, Garlic Free Menu, Nut Free Menu and a Shellfish Free Menu.
This is the first time that I have seen a restaurant with such precise guidelines regarding food allergies. Amazing!!
Please note that Big Fish Grill offers cooking classes and the last 2 in 2009 are going to be on December 12th and December 26th. Pre-registration is required. The cost is $75.00. Please call 302-227-9007 for more information.
For the person that enjoys beer, Big Fish offers a gluten free beer.
Note: Both of the restaurants above described have so much to tell you in their websites, so please check it out.
I give thanks to Fager’s and Big Fish for making it easier for the people with food allergy issues.
See you soon….
December 1st, 2009
You would think that after the Thanksgiving Holiday eating extravaganza people would not be able to see food for some time, including myself. Well, not in Delray Beach, on Atlantic Avenue. By the look of the restaurants on the Avenue, the coveted outdoor seatings were full even on a Sunday night, when we decided to go to Lemon Grass.
I have forgotten when this restaurant opened but it has to have been at least 6 or 7 years ago. At the time it was half the size that it is now. First, let me tell you where it is located because this is one of those restaurants that you would like to bookmark.
Lemon Grass is located on 420 E. Atlantic Ave., Delray Beach, FL 33483, right in the center of the Avenue. Telephone is 561-278-5050, Fax is 561-278-0222. Website is www.lemongrassasianbistro.com. Hours of operation: Lunch Mondays through Fridays from 12 p.m. until 3 p.m. Dinner Mondays through Thursdays 5 p.m. until 10 p.m., Fridays 5 p.m. until 11:30 p.m. Saturdays 12 p.m. until 11:30 p.m. and Sundays 12 p.m. until 10 p.m.
At first I was just going to go to the restaurant and wing it, as they say but when I decided to call they asked if I would mind seating inside. That was fine with me because it had been a little chilly in South Florida so it might not be a bad thing. When my party got there, I wished I had sat outside since it really was one of those beautiful evenings where there was a nice breeze and the palm trees were swaying in their own unique way. I love them!
The interior of Lemon Grass has reds, whites and stainless steel. And, by the way, our table by the big glass window was perfect; very comfortable. This is a busy restaurant with people coming and going. If you are seating towards the rear of the restaurant, you can see the open kitchen with the sushi bar before the kitchen.
You have to admit that everywhere you look there are so many Asian restaurants sprouting. Lemon Grass, as I stated before, stands above a lot of them. The variety of Asian food will please a wide palate.
We started with the Spicy Conch Salad and conch is something I like and every time I am in an area that has it, I will certainly taste it. This salad had spicy conch, masago, scallions and sesame seeds on top of thinly sliced cucumbers. Very refreshing with the right amount of spice and a pretty good size appetizer, as well.
Do you know what masago is? It is a type of roe from the capelin fish, which is a member of the salmon family. It is small crunchy orange eggs used in sushi rolls to add additional texture and flavor. I thought I add that info. to the post since a lot of the Asian foods have it.
For dinner, someone ordered Sex on the Moon. It is a roll of shrimp tempura, asparagus, avocado, scallions, eel, masago, tuna with tempura flakes on top and sesame seeds. People kept going by and asking what kind of roll it was. Eyebrows would raise with the answer. Other rolls are the Lemongrass roll, which has salmon tempura, eel, cream cheese, avocado inside out with masago. A very popular and impressive roll is the Lobster Monster which is crispy lobster, cucumber, scallions, asparagus, masago, spicy mayo and sesame seeds. It is one of those rolls that’s big so it’s probably the only thing you would need for dinner.
My absolute favorite at Lemon Grass is the Holy Snapper. Check the picture I took. It is a fried whole boneless snapper topped with garlic sweet chili sauce. The taste is so delicious and it is such an amazing looking dish. I hope you don’t mind the other dining patrons looking at you eating, because that’s exactly what is going to happen. A lot of people will never consider ordering a whole fish, but if you do find yourself at Lemon Grass, please order it because you will be coming back to this restaurant time and time again for this particular entree.
 Holy Snapper Lemon Grass has restaurants in Boca Raton, Boyton Beach and Ft. Lauderdale. In their family of restaurants they also own Sushi Thai and Fah in Boca Raton. Their website has information on all these restaurants and if you visit the site you will be able to see the different menus. They have appetizers, sushi appetizers, salads, soups, Asian stir, Asian curry, noodle soup, noodle stir, fried rice, sushi rolls, cucumber wrapped rolls, small rolls, entrees, and sushi and sashimi entrees.
Worthy of notice is that Lemon Grass offers catering for private or large gatherings. For the Delray location, please call 561-544-8181. They also have delivery available and you can call 561-900-7060 for that service.
I really enjoyed it and cannot wait to go back to have that Holy Snapper again.
Note: Information on masago was taken from www.catalinaop.com.
From Delray Beach, talk to you later…
November 7th, 2009
Just like in the Delaware beaches and Ocean City, Maryland, Delray Beach, Florida is another of those popular beach towns where businesses are popping everywhere. Two of the newest ones are:
Unique Boutique
This small but very sophisticated jewelry shop opened last February on 204 East Atlantic Ave., in Delray Beach. Telephone is 561-272-6654. The e-mail adress is uniqueboutique2@comcast.net and the website is www.uniqueboutiquejewelry.net.
Besides jewelry, it also has accessories, but the jewelry is what attracted me to the store. The owner of the store is Karen Beaton and she buys from 9 designers. The jewelry is distinctive, with great combination of stones and metals. Very affordable as well. Sometimes when you are on vacation, it is good to splurge a little so check out this store and you might be wearing something new for that special evening ahead.
Unique Boutique is not the only jewelry store that Karen Beaton has. There are 2 more and their locations are:
Mashpee Commons, Cape Cod, MA 02649 and the telephone is 508-477-3900.
1185 Third Street South, Naples, FL 34102 and the telephone is 239-643-8900.
The other business that opened on Atlantic Ave., and is actually next to Unique Boutique, is Linda Bean’s Perfect Maine.
Yesterday, Thursday, Anita and I decided to have lunch at Linda Bean’s Perfect Maine. I wanted to experience it so that I could write a post. It was a beautiful day to have lunch outside.
The address of the restaurant is 200 E. Atlantic Ave., Delray Beach, FL 33483 and the telephone is 561-276-2502.
Linda Bean’s Perfect Maine is owned by Linda Bean and if the name sounds familiar is because she is the granddaughter of L.L. Bean. She is 69 years old and sits on the board of L.L. Bean.
This is the first restaurant, and I believe, the idea is to sell the franchise. We spoke to one of the employees that told us that it opened 1 month ago and it has been crowded and exceeded expectations. We wondered why Delray was picked and he said that it was because it is a hot bed for franchises.
Anita had the lobster roll and I had the Fancy Green Salad with lobster and chili lime salsa. This was a large salad with a lot of lobster and it was $12.95.
Anita’s Lobster Roll, which was a quarter of a pound was $15.50 and she really thought is was very good.
Even though we had iced tea with our lunch, this restaurant serves wine and beer. They even have Dogfish 60 Minute IPA, which is from the Dogfish Head Brewery in Milton, Delaware, near the Delaware beaches.
It is a very casual restaurant; ordering at a window and food brought to the table by a server. Actually, very relaxing.
They have a very good menu with live and steamed shellfish, seafood roll baskets, panini sandwiches, a simpler fare like the “Pause for Claws”, which is a quarter pound Maine lobster claw meat, with melted butter, and, of course, Maine Clam Chowder and Linda Bean’s Lobster Stew.
For the salad lovers there are plenty of them. I told you that the one I had, the Fancy Green with the Lobster, was delicious.
If you would like to have more information on Linda Bean’s Perfect Main, please visit the website www.lindabeansperfectmaine.com.
I think they are going to do very well. Check it out and let me know what you think.
Note: In a perfect world there would be a gluten free roll for the lobster and seafood rolls.
There are other business about to open for the new season, so be on the look-out because they will be here before you know it.
Sooooo…once again, writing from Delray Beach, Florida….I remain…
October 24th, 2009
When I travel between Delaware and Baltimore, Maryland I have a few favorite restaurants that I make a point to stop for either lunch, dinner or kick back a little and have some appetizers.
This is the time of the year for oysters and I remember when I first moved to Baltimore and went to the famous Lexington Market; my first introduction to oysters. I was not sure if I was going to be able to eat them but, just like I love clams, oysters became a favorite; raw or steamed.
Harris Crab House is one of those restaurants I stop all the time. It is a true crab house and seafood restaurant; you can see from the parking lot the oysters being hauled in. Check that picture.
The address is Kent Narrows Way, North, Grasonville, Md, 21638. It is Rt. 50/301, exit 42 and follow the signs to Harris Crab House. Their tel. is 410-827-9500 and the fax is 410-827-9057. The e-mail address is into@harriscrabhouse.com and the website is www.harriscrabhouse.com.
My favorite items on the menu are the jumbo crabs, when available. Those big gigantic crabs are so tasty and easier to pick when they are that big. Other favorites are the oysters and clams. On Friday’s, starting around 5:00 p.m. they offer their all you can eat oysters, cooked or raw, stew, fried, you name it.
The restaurant has outdoor seating, weather permitting. Right on the water, with great views of waterfowl, and boats going by. The tables are all covered with paper ready to be filled with crabs and other seafood delights. They also have a full menu and bar, as well.
Harris Crab House will mail order anywhere in the world. Check their website for all kinds of information, specials, tailgating, and coupons.
And, remember, only about 4 minutes from the Chesapeake Bay Bridge.
As I mentioned above, this is the time of the year for oysters. I figure maybe a few recipes are in order.
I love buying cookbooks and I do make those recipes my own. Sometimes I doctor the recipe a little or just leave the way it is. One book that I have had for a long time is Private Collections: A Culinary Treasure by the Women’s Committe of the Walters Art Gallery. Last printing was in 1979. The Walters Art Gallery is now known as the Walters Art Museum. It is located on 600 N. Charles St., Baltimore. Tel. 410-547-9000. Website is www.thewalters.org. It is open Wednesdays – Sundays from 10:00 a.m. until 5:00 p.m.
In case you do not know this museum, The Walters Art Museum is internationally renowned for its art. It was a gift to the city of Baltimore by William (the father) and Henry Walters (the son), who had artistic interests and public mindness. Today, the art collection has more than 28,000 objects. Please visit the website for on-going and future exhitibits.
The following recipes I have used plenty of times and I hope you like them:
Oyster Stew
1/4 lb. bacon
1 quart scalded milk
2-3 large potatoes
Pinch of thyme
Large bay leaf
2 T chopped parsley
1 pint oysters with their liquid
3 Ts. butter
Salt and pepper to taste
Peel and boil the potatoes in salted water. Drain and mash them in a soup kettle.
Dice the bacon in small pieces and fry it in a skillet over moderate heat. Remove it to a plate and add milk to the frying pan to scald it. Remove from heat.
Add the milk to the mashed potatoes gradually.
Add thyme, bay leaf, and parsley and heat to boiling point, but do not let it boil or it will curdle.
Remove bay leaf and add the oysters and their liquid, butter, salt and pepper to taste.
Garnish with the fried bacon.
Toasted bread will be a great addition.
Serves 4.
Oyster Casserole
1 1/2 pints fresh oysters
1 package Uncle Ben’s long grain and wild rice mixture
Salt and pepper to taste
1/4 t paprika
1/4 lb. sharp cheese, grated
1/2 cup soft bread crumbs
4 Ts melted butter
1/4 oyster liquor
Drain the oysters, reserving 1/4 cup of the oyster liquor.
Cook the rice according to the package directions, to the moist stage.
In a buttered casserole arrange 1/3 of the rice. Lay half the oysters on top, sprinkle with some salt and pepper, if you want, paprika, and 1/3 of the cheese.
Add half the butter.
Then repeat the process ending with a layer of the rice and cheese. Spoon the oyster juice over it.
Top with bread crumbs, butter, and remaining cheese.
Refrigerate for half a day, then bake for 20 minutes on a 400 degree oven.
Serves 6.
Oysters Cotton Patch
1 pint oysters
Pancake flour
2 eggs, well beaten
Cornflake crumbs
Oil to measure about 3/4 inch in the frying skillet
Drain the oysters and pat them dry. Then dip them, one at a time, first in pancake flour, then into the beaten egg, and finally in the cornflake crumbs.
Pat them again gently and set aside.
When ready to serve, heat the oil, and fry the oysters at medium heat, no more than 8 at a time, until brown on each side.
Drain them on paper towels and keep them warm until the oysters have been fried.
You can serve these as an appetizer, over a salad or as a dinner with a salad and vegetable.
Serves 4.
Enjoy and see you sooon…..
Note: Information on the Walters Art Museum was taken f rom www.thewalters.org.
August 12th, 2009
Yesterday was a day spent in Baltimore, Maryland, or Charm City as it is also known. It was great seeing Powell and Louise, my in-laws. After such a nice visit we decided to head home to my beaches.
I get the feeling of home when I am crossing the Chesapeake Bay Bridge. Even though there is so much traffic this time of the year, you are still in wonder of how vast it is. And the other thought in my mind as I am crossing the bridge is crabs.
As you come into Kent Island, I would like to inform you that this is the largest island in the Chesapeake Bay. To the east, there is a narrow channel called Kent Narrows and this channel barely separates Kent Island from the Delmarva Peninsula, where I live.
As I am driving yesterday, I remember how much I enjoy stopping at a restaurant called The Narrows. Their physical address is 3023 Kent Narrows Way South, Grasonville, MD 21638 and their telephone is 410-827-8113. If you are traveling on Rt. 50 or 301 take exit 42. It is one of the restaurants in that area where we stop if we are going or coming from Baltimore.
I have 2 recipes from The Narrows that were given some years ago, but I am not sure if, when chefs have changed, so have the recipes. Nevertheless, both of them are very good and here they are:
Cream of Crab Soup
1 lb. lump, or backfin crabmeat
1/4 cup grated onion
1 medium carrot, grated
2 tbsps. unsalted butter
2 tbsps. all-purpose flour
2 cups chicken broth
1 cup half-and-half
1 tbsp. dry sherry
1 or 2 dashes of Tabasco
Salt (optional)
Garnish: 1 tbsp. chopped parsley and Dry Sherry
Remove any shells from crabmeat and set it aside. In a soup pot, soften the onion and carrot in butter over low heat. After vegetables have cooked about 10 minutes, sprinkle them with the flour and cook about 5 minutes, being careful not to let the flour brown.
Stir in chicken broth and half-and-half. Add sherry and Tabasco. Cook, stirring occasionally for about 10 minutes. Add crabmeat and heat thoroughly for about 5 minutes. Adjust seasonings.
Serve soup garnished with chopped parsley and pass a pitcher of sherry.
Makes 4 servings
The Narrows Crab Cakes
1 lb. jumbo crabmeat, picked over
1 tbsp. fine cracker meal
1 egg
1 tbsp. dry mustard
1 tsp. Old Bay seasoning
1 dash Worcestershire sauce
1 dash Tabasco
Juice of 1 lemon
3-4 tbsps. mayonnaise
Mix all ingredients and seasonings together, except crabmeat and cracker meal. Place crabmeat in another bown and pick through to remove all loose shells and cartilage. Gently mix cracker meal into the crabmeat. And, also very gently fold wet mixture into the crab. Using an ice cream scooper, scoop out mixture onto baking sheet.
Set oven to broil and broil until lightly browned. Approximately 4-6 minutes. Watch carefully so as not to burn.
Makes 4 servings.
Note: The Narrows Restaurant ships the crabcakes and cream of crab soup all over the United States.
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