Continuing my motto of “Good Food, Will Travel” we found ourselves this past week at Buckley’s Tavern located at 5812 Kennett Pike, Wilmington, DE 19807. http://www.buckleystavern.com
This area in northern Delaware has beautiful rolling hills. It is historic Centreville. Buckley’s is open for lunch and dinner. Even though we showed up without a reservation for lunch it would probably be best if you did that. We love sitting at the bar so that is what we did.
Starting with a Bloody Mary, our lunch had just begun.
This Tavern has been here for a very long time. The food is delicious but there is one item on that vast menu that to me is just amazing. They call it Buckley’s Exotic Mushroom Soup. Centreville is adjacent to the mushroom capital so getting the best mushrooms is what they do best.
It is cold and this is soup weather, for sure. The soup has a depth of flavor, but you do have to like mushrooms. The recipe does not change. It has a wide variety of wild and exotic mushrooms, blended and topped with crispy leeks.
You will not leave Buckley’s Tavern hungry. They are very generous with their portions.
My appetizer looked like a regular lunch portion. Seared Tuna served with baby fennel; orange segments, yellow pepper, kalamata olive tapenade, baby arugula, honey-shallot orange vinaigrette and light wonton crisps. If you like seared tuna, you can even split this offering with a friend.
It was hard to pick because there is so much that attracted my attention.
Another hit was the Curried Chicken Salad Sandwich. Walnuts and dried cranberries on a croissant. You could pick a side. Very nice.
Social distance is very much in order at Buckley’s. It is a popular lunch and dinner spot.
If you find yourselves around the area please don’t hesitate to stop. The Tavern is near museums in that valley. And, very close to Longwood Gardens, as well.
In the meantime, have a great weekend.
Remember that AboutMyBeaches has its own page on FB just in case you have something to tell me.
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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.
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Short and to the point. This pumpkin crab bisque from Big Fish Grill Market was delicious. The two combinations were soooo good. Well seasoned and with plenty of crab meat.
Big Fish Grill is so popular in our Delaware Beaches, along with its sister restaurants; Summer House and Salt Air. Next to Big Fish Grill located at 4117 Highway One (Coastal Highway), they also have their Big Fish Grill Market. You can buy seafood, prepared foods and carry out, as well. Tel. 302-227-3474 or 302-227-9007. Website? http://www.bigfishgrill.com.
Big Fish Grill is also one of those restaurants in Southern Delaware that is a pro is dealing with food related allergies. Say no more, just mention your allergy, in our case, a gluten allergy, and you will be well taken care of. They have an allergy menu, practically for every food allergy, including seafood.
Today we saw in their marquee that they had Pumpkin Crab Bisque. We bought a quart. Then, I decided to go the extra mile and get fresh crab meat. This soup is also being served at the restaurant this time of the year.
The soup had plenty of crab meat in it. I just wanted to garnish it with a bit more and sprinkle it with Old Bay. It was fantastic. No other words to describe.
Big Fish Grill holds Cooking Classes. Next Saturday, October 20th, will be the next one. They will have the class as long as they have 10 people or more. The classes are very popular and I have attended one of them. It was a lot of fun and a way to see a restaurant from the inside out.
Part of the class will the whole fish cutting demo. Fidel was holding the fish.
I decided to volunteer….it was harder than it looked.
The class is $75 per person and you need to pre-register by calling the above mentioned telephones. They start promptly at 10 a.m. Please visit http://www.bigfishgrill.com/classes-a-events.html, for further information and for the rest of the cooking class schedule.
You know they are coming. Whether you have invited them or not, those foodies will be showing up to watch their favorite teams. I will be watching the Ravens.
You need to be prepared. It will be a cold week-end ahead. So, here is a little bit of help, just in case friends are coming to your house.
Black Bean Salsa
2 (15 oz.) cans black beans, rinsed and drained
1 (17 oz.) can whole kernel corn, drained
2 large tomatoes, seeded and chopped
1 purple onion, chopped
1/4 cup chopped fresh cilantro
3-4 tbsps. fresh lime juice
2 tbsps. olive oil
1 tbsp. red wine vinegar
1 tsp. salt
1/2 tsp. pepper
Mix together all ingredients and refrigerate. Very good with corn chips. And so versatile that you can put it on eggs or baked potatoes.
Note: This recipe is gluten free. Read labels of canned goods.
Oyster Broccoli Chowder
3 cups milk
2 (11 oz.) cans condensed cheddar cheese soup
1 (10 oz.) pkg. frozen chopped broccoli
1 cup frozen loose-packed hash brown potatoes
1 small onion, chopped
1 pint shucked oysters or two oz. cans whole oysters
In a 3 quart saucepan, combine milk and soup.
Stir in broccoli, potatoes, and onion. Cook, stirring occasionally, over medium heat until bubbly, breaking up broccoli with fork until thawed. Simmer, covered for 10 minutes.
Remove from heat; cool. Cover and chill.
At serving time, reheat soup. In a saucepan place the fresh undrained oysters; cook over medium heat until edges curl.
Add to broccoli mixture; heat through.
Note: If using canned oysters, just add undrained oysters directly to soup and heat through.
Macaroni & Cheese Salad
1 (16 oz) pkg. Rotelle large shells
1 1/2 lbs. sharp cheddar cheese, cut into small squares
1 pkg. radishes
2 medium green peppers
1 1/2 cups mayonnaise
2/3 cups milk
3/4 tsp. salt (optional)
1/2 tsp. cracked pepper
Sugar to taste
Cook macaroni, drain and set aside.
Cut cheese, radishes and green peppers to bite size pieces.
Mix mayonnaise, milk, salt, pepper and sugar together.
Combine everything together and serve at room temperature or chill.
Note: Just add a tsp. of sugar first, then taste it and adjust.
To make this recipe gluten free you will need to get gluten free pasta.You will only be able to get the small shells. Buy the block of cheddar cheese and shred it yourself. Hellman’s mayonnaise is gluten free.
Shrimp Cakes
4 cups chopped cooked shrimp
2 cups mashed potatoes
2 tsps. dry mustard
1 tsp. Worcestershire sauce
2 tsps. Old Bay Seasoning
4 tbsps. chopped parsley
1 1/2 cups shredded potatoes
Mix first 6 ingredients; cover and chill.
Form into patties then coat with shredded potatoes.
Pan fry until golden on both sides.
Makes 8 cakes.
Note: To save time you can buy the frozen shredded potatoes. Make sure you chop the shrimp in very small pieces. If you decide to serve them as an entree then just add a salad. But, you can make them smaller and serve them as an appetizer. Have a little bit of tartar sauce for dipping.
To make this recipe gluten free you should shred your own potatoes and instead of tartar sauce you can just dip the cakes in Emeril’s mustards.
If you really have a large crowd, then you can try this recipe. Just let me know how it comes out.
Elephant Stew
1 medium size elephant
2 rabbits, optional
Lots of brown gravy
Salt and Pepper to taste
Cut elephant into small bite size pieces. This will take approximately 2 months.
Add enough brown gravy to cover. Cook over a kerosene fire for about 4 weeks at 465 degrees.
This will serve approximately 3,800 people.
If more are expected, the 2 rabbits may be added, but do this only if necessary, as most people do not like to find hare in their stew.
I just want to make sure you are reading the blog….
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