Restaurant Review

   

Last summer my family took a vacation to the beautiful beach town of Rehoboth Beach, Delaware.  Our wedding anniversary happen to fall on the same week we were there, so we decided to research restaurants on the Internet to find a special place to celebrate.
I found the restaurant The Cultured Pearl on a restaurant website and what immediately caught my eye was the flowing drapes creating privacy walls at each table.  I realized the tables were outside and on the roof.  I read a bit more finding out that they had a Koi pond on the roof of the restaurant with wooden pathways to reach your table.  This was the place.  I had to see this!
We had a great waiter who suggested the specials for the night. He was attentive and friendly. We fed the Koi fish from our table and enjoyed the warm summer night air.
Our dinner was artfully plated and tasted divine.  The manager walked around checking on customers and approached our table.  I explained it was our first time to the restaurant and Rehoboth Beach.  I told her it was our 18th wedding anniversary. She made a cute comment that we looked too young to be married for 18 years.  She congratulated us then she told us our dessert was on the house.  We had an enjoyable evening at The Cultured Pearl.  We highly recommend this restaurant and hope you will give it a try the next time you're in Rehoboth Beach.

 A view from our table.

 Steamed Clams... served with fresh grilled bread, white wine, butter, lemon, parsley

My dinner was the Steamed Clams and the Cultured salad. 

 Cultured... 
Romaine, bacon, mandarin orange, cranberry, pine nuts and blue cheese













My husband's dinner
Char grilled, marinated flat iron steak sliced, vegetable fried rice,
served with shiso shallot butter and spicy Korean kim chee.

 Our dessert
 Mango Guava Cheesecake... light and refreshing, with fresh mango and whipped cream.
We shared. Although, I could've finished it off myself.  :)












The Cultured Pearl
301 Rehoboth Ave  Rehoboth Beach, DE 19971
http://www.culturedpearl.us/

From Karen's Kitchen-Steak and Potatoes

January 30, 2013
Menu
Sliced London Broil
Skillet Potatoes
Steamed Broccoli

Today was unusually warm here in Connecticut.  Sometimes during the winter when we have these balmy days,  I get the itch for something grilled, something tasty that I would make in the summer on the grill. I rarely set any menus for the week.  I shop each day for what we will have for dinner that night.  I let the meat department inspire me.  Sometimes it's whatever is on sale, sometimes it's whatever looks delicious.  Today, our local store had London broil on sale.  The menu begins to form.  What kind of a side should I do?   Hmm.. what could I make other than mashed or baked potatoes?  Skillet potatoes! I had yellow, orange and red peppers at home and a Spanish onion.  I grabbed a bag of frozen hash brown potatoes, a  head of Broccoli in produce and my gorgeous London Broil.   This dinner satisfied my family and myself.  I love when there are those warmer days that hint to us all that Spring is just around the corner.

From Karen's Kitchen- Grilled Turkey Sandwiches

January 27th
Grilled Turkey Sandwiches


Today was another cold day in Connecticut.  The day began with doing chores around the house, then later this afternoon my son's best friend came over.  I was trying to think what I should make for supper.  I wanted to make something quick and easy but also a little special.  His friend has eaten many meals in our home but this is the first time having my special Grilled Turkey sandwiches.

Ingredients:
1 loaf of Ciabatta bread
Good quality Brie cheese
1 Granny Smith apple
1 log of Cranberry Chevre
1 pound of sliced golden roasted turkey

I first slice the bread and butter both pieces.  Then I start layering the bread with the turkey, cheese, a slice of apple and a  tablespoon of Cranberry Chevre.  Then I place the sandwich on my grill pan and toast each side.

Sometimes I make a little soup to accompany the sandwich but I have leftover Corn Chowder.  (see January 26) so we will have that as well.

Normally I like to make a big family dinner on Sunday's but today I was in the mood for something informal but special.

From Karen's Kitchen- Corn Chowder and Pulled Pork Sliders

January 26, 2013

 After being at the barn all afternoon in the freezing cold, it was nice to sit down tonight to a warm and cozy dinner.
I was inspired by Ree Drummond's Corn Chowder and decided to give it a try.  The recipe can be found at www.Foodtv.com/pioneerwoman
I bought a small sourdough boule at Panera Bread.
This was super easy and very delicious.

To add just a bit more to the meal, I decided to make BBQ pulled pork sliders topped with coleslaw from LaBonnes Epicure Market.  The pulled pork was made by Sweet Baby Rays. This dinner took no time to make and was delicious.

I have Type 2 Diabetes so my dinner was presented a little different than my families dishes.
I have 1 1/2 cups of soup.
One heaping spoonful of Pulled Pork.
One heaping spoonful of coleslaw.

I have not given up completely on bread just watching how much I consume in a day.  I enjoyed it just the same.

From Karen's Kitchen- Crab Stuffed Sole

January 24, 2013Thursday night's dinner   

                                

 Crab Stuffed Sole with Shallot and white wine risotto.

 I love French food. I decided to give this a try after spotting some wonderful fresh sole at my local market.  I gathered my ingredients and headed home to flex my culinary skills.

First I seasoned the fish with salt and pepper and set aside.  In a medium bowl, I combined fresh lump crab meat with chopped celery, 2 cloves of minced garlic, the juice of one lemon and a tablespoon of minced onion. I brought a cup of vegetable broth to a boil and added some prepared croutons. After combining all the ingredients, I took a heaping tablespoon of the stuffing and placed it on each filet of sole.  I rolled up each filet and secured it with a skewer.  I made 4 filets.

For the side dish,
I sauteed 1 shallot in butter, then added a cup of white wine.  I let the wine reduce a bit.  In a pot, I made 2 cups of Risotto.  After the risotto became creamy and thick, I added the butter, white wine and shallots.  Then I added just a little salt and pepper.

I love to try new recipes and try them out on my family. This dinner was a hit, even my husband who is not a big fan of fish.
My mother works late on Thursday nights so I decided to bring her over a plate.  This is her 5th year as a vegetarian.  Although she does eat fish, eggs and dairy.  I enjoy making her something enjoyable and nutritious.