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Lewes, Delaware
Jim's Towing Service
December 29, 2017     Cape Gazette
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December 29, 2017
 

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place in the refrigerator for up to 24 hours. Remove pan from the refrigerator about 1 hour before baking. Cook at 350 F until puffy and browned, about 1 hour. Yield: 6 to 8 servings. Ham Strata 2 T butter 1 diced onion 1 diced red pepper 2 C diced ham 2 C chopped brocoli 6 C cubed Italian bread 3 C grated swiss cheese 2 C milk 1/2 C half and half 5 eggs 1/2 t Dijon mustard Coat the inside of a 9 x 13-inch baking pan with nonstick cook- ing spray; set aside. In a large skillet, melt the butter and cook the onion and pepper until soft- ened. Add the ham and cook un- til lightly browned. Stir in broc- coli and cook about 2 minutes. Place half the bread cubes in the prepared baking pan in an even layer. Cover bread with ham and broccoli mixture. Sprinkle with 2 C of grated cheese. Spread remaining bread cubes and top with remaining 1 C cheese; set aside. In a mixing bowl, whisk together milk, half & half, eggs and mustard. Pour the egg mixture over the bread layers; press down with a spatula to ensure the bread is moistened completely. Cover tightly with aluminum foil and place in the refrigerator for up to 24 hours. Remove pan from the refrigera- tor about 1 hour before baking. Cook at 350 F until puffy and browned, about 1 hour. Yield: 6 to 8 servings. Hoppin’ John 8 oz. dried black-eyed peas 1 chopped onion 2 minced garlic cloves 4 oz. diced ham 1/2 t thyme 2 bay leaves 3 C water salt & pepper, to taste chicken stock (if needed) 3 diced bacon slices 1 C rice salt and pepper, to taste In an oven-safe pot, combine peas, onion, garlic, ham, thyme and bay leaves. Pour in water and bring to a simmer. Cook until peas are tender, about 45 minutes. Preheat oven to 325 F. Transfer pea mixture to a bowl with a slotted spoon, discard- ing bay leaves. Decant cooking liquid to a measuring cup; if needed, add chicken stock to bring liquid measure to 2 1/4 C. In the same pot used for the peas, cook bacon until browned and crisp. Add rice and stir to coat completely with bacon fat. Return peas to the pan along with 2 C liquid. Cover and bake until rice is fluffy and liquid has been absorbed, about 25 min- utes. Season to taste with salt and pepper. Serve with smoth- ered greens and cornbread. Yield: 6 servings. Send questions, comments and recipe suggestions to capeflavors@comcast.net Lutheran Mission Society Alan Amrhine, Communications Director Lutheran Mission Society “MDDC has connected donors with the LMS Vehicle Donation Program for over six years! Great exposure, cost effective, and Wanda is so helpful.” Help yourself to a Cape Gazette BeachORIGINALS’ Dining Card for $20 and save $400+ when dining out at several of the area’s most exceptional restaurants. $20 Call 645-7700 to order with Mastercard, Visa or Discover or visit www.BeachORIGINALS.org to buy online via Paypal. Please print _____________________________________________________________ Name _____________________________________________________________ Address _____________________________________________________________ City State Zip (______)_______________________ Phone Mail this form with check (payable to Cape Gazette) to P.O. Box 213, Lewes, DE 19958 First Dining Card _____ _____ Additional Card(s), $15/each _____ Total _____ Buy One Entreé, Get up to $15 Off Second Entreé* one time at each of the participating restaurants: a(MUSE.) • The Backyard • Bangkok Thai Cuisine • Beachside Bar & Grill Blackwall Hitch • The Brick Hotel Restaurant • The Café on 26 Casa DiLeo • Cilantro • The Clubhouse at Baywood • Crust & Craft A Different Kitchen • Eden • Fish On • Forgotten Mile Ale House Go Brit! • Indigo Indian Cuisine • JAM Bistro • Jerry’s Seafood Just in Thyme • Kindle • Lefty’s Alley & Eats • Mariachi Matt’s Fish Camp • The Pond • Rehoboth Ale House Rose & Crown • Striper Bites • The Vineyard Wine Bar & Bistro *Restrictions apply. Visit www.BeachORIGINALS.org for full details. Stuff a Stocking with 5 restaurants and a specialty shop! Gift Certificates for Eating Rehoboth Food Tours are now available at EatingRehoboth.com Cape Gazette FOOD & DRINK FRIDAY, DECEMBER 29 - MONDAY, JANUARY 1, 2018 83 Breakfast Continued from page 83 Ten SoDel Concepts employ- ees recently earned a two- or three-night stay at the Conti di San Bonifacio Wine Resort in Tuscany. The winners participated in a friendly contest to see who could rack up the most points by selling Conti di San Bonifacio wines by the bottle and glass, as well as Conti di San Bonifacio olive oil during a specified time period. The resort is owned by Count Manfredo di San Bonifacio, who is often a guest at SoDel Con- cepts dinners featuring his wine. "We value our longtime friend- ship with Manfredo, who is so gracious and hospitable," said Scott Kammerer, president of SoDel Concepts. "The winery resort is a breathtakingly beauti- ful location in the hills," he said. "Our winners are in for an amaz- ing experience." The winners of the overnight stay are John Kurgansky and Carissa Hollinger, servers, and Stefana Petean, Tyler Townsend and Gabrielle Fazio, all bartend- ers at Bluecoast Seafood Grill + Raw Bar in Rehoboth Beach; Lauren Larsen, bar manager, and Blake Gilbert, a server, both at Bluecoast Seafood Grill + Raw Bar in Bethany Beach; Elizabeth Ewing, a server at Matt's Fish Camp in Lewes; Todd Meredith, the bar manager at Lupo Italian Kitchen in Rehoboth Beach; and Jess Muzzin, the bar manager at Fish On in Lewes, who had the most points. For more information, go to sodelconcepts.com. Ten SoDel Concepts employees earn accommodations in Tuscan Resort SUBMITTED PHOTO SODEL CONCEPTS EMPLOYEES won overnight stays at the Conti di San Bonifacio Wine Resort in Tuscany. Shown are (l-r) John Kurgansky, server, and Stefana Petean, bartender at Bluecoast Seafood Grill + Raw Bar in Rehoboth Beach; Mike Zygmonski, wine director; Lauren Larsen, bar manager at Bluecoast Seafood Grill + Raw Bar in Bethany Beach; Eliz- abeth Ewing, server at Matt's Fish Camp in Lewes; and Gabrielle Fazio, bartender at Bluecoast Seafood Grill + Raw Bar in Rehoboth Beach. Not pictured are Jess Muzzin, bar manager at Fish On in Lewes; Blake Gilbert, server at Bluecoast Seafood Grill + Raw Bar in Bethany Beach; Carissa Hollinger, server, and Tyler Townsend, bartender, at Bluecoast Sea- food Grill + Raw Bar in Rehoboth Beach; and Todd Meredith, bar manager at Lupo Italian Kitchen in Rehoboth Beach. Don’t miss the fun! Follow facebook.com/BeachPaper for local events.