Woody's Beach BBQ & Eatery - Chincoteague, VA

 

website: Woody's Beach BBQ

 

delicious food & relaxing atmosphere

 

 

google photo

 

great menu!

 

these fries seriously give Thrasher's a run for their money!

 

 

plenty of hammocks and comfy seating to kick back & relax!

 

6700 Maddox Blvd., Chincoteague Island, VA 23336

757-336-5531

 

Tripadvisor reviews HERE

The Irish Penny Pub & Grill - Salisbury, MD

 

I had a girl's day out with friends Wanda and Hope a few months ago and we tried The Irish Penny for lunch.

 

I had heard good things about this place, and it totally lived up to the reviews.

 

 

About

 

"The Irish Penny Pub & Grill is a dream come true that was years in the making. Jeff Trivits and Scott Urban have been friends since junior high and have always dreamed of one day creating a place where food, friends, and family come together. Our menu is homemade and packed with classic Irish dishes with an Eastern Shore Twist. Daily specials incorporate seasonal, local ingredients. From delicious appetizers to tasty salads, inspired entrees to decadent desserts, your meal and experience will be one of a kind."

 

 

We all three chose Potato Leek Soup - a traditional Irish soup made with an old Flynn recipe topped with Cheddar cheese.

 

 

 I also chose the Irish Penny Panini - shaved marinated sirloin, pressed with fresh mozzarella, fried onions, garlic pickles, spinach and horseradish Dijon spread and house-made chips.

 

 

Hope got a Ham and Cheese and Wanda got the Reuben.

 

Lunch was delicious (but way too much), the service was good, and the atmosphere was nice. I would definitely return.

 

Address:

 

The Irish Penny Pub & Grill

1014 S. Salisbury Blvd. Suite F
Salisbury, Maryland 21801

 

Phone:

 

(410) 742-0002

 

Hours:

Monday-Thursday Open at 11am
Friday-Saturday 11 am to 2 am
Sunday 12 noon - 12 am

 

Online Ordering & Take-Out available!

 

source

              

Crockpot Beef Stew

Now, I've been making the same beef stew recipe for years (it's my mama's recipe), and up until today, never found a recipe that could compare. I was skeptical about even trying another recipe. I mean, when something's good, why mess with it? But, I'm all about trying new recipes, and this one is a winner!

Here's the recipe:

Crockpot Beef Stew

1/4 cup all-purpose flour
1-1/2 lbs. beef cubes
2 T. oil

1-1/2 cups water
2 beef bouillon cubes
1 (10-3/4 oz.) can condensed tomato soup
2 teaspoons italian seasoning
1 teaspoon basil
2 bay leaves
1/2 teaspoon salt
1/2 teaspoon black pepper

2-3 medium sized potatoes - cut into pieces
1 onion - cut into quarters
2 stalks celery - cut into pieces
3 carrots - cut into pieces
1 jar mushrooms or 8 oz. fresh
3/4 cup frozen peas

• Put flour in a gallon-size Ziploc bag. Add beef cubes; shake to coat.
• Heat oil; brown beef cubes then put in crockpot.
• To pan, add water and bouillon cubes. Dissolve and stir; scraping pan to remove bits.
• Remove from heat and add soup, seasonings, and bay leaves. Stir together and pour over meat in crockpot.
• Add potatoes, onions, celery, carrots, and mushrooms.
• Cover and cook on high 4 hours or low 6 hrs. Add peas for the last 30 minutes.
• Discard bay leaves and serve.

Recipe adapted from: Gonna Want Seconds

Mastering the art of French cooking?

I adore Julia Child and I'm a little obsessed with French food, but French recipes just seem so intimidating. My sister gave me a copy of "Mastering the Art of French Cooking" awhile back and while I marked lots of recipes that I hoped to make, I still haven't mastered any of them. I recently came across this recipe on Pinterest and today I made my first official French dish. It was AMAZING!!


Mini Herbed Pommes Anna

You can find the recipe on Bon Appetit, although, I have tweaked it just a little. Here is my version:

Ingredients

• 1 stick butter
• dried rosemary
• 2 teaspoons minced garlic
• 2-3 large potatoes (I used russet- but Yukon Gold were suggested)
• kosher salt
• ground black pepper

Preparation

• Preheat oven to 425°. Melt butter in a saucepan over medium heat. Drizzle 1/2 teaspoon butter into muffin tin and brush sides generously. Sprinkle each cup with rosemary.
• Add rosemary and garlic to remaining butter in saucepan. Remove from heat.
• Slice potatoes into very thin rounds. (Use a mandoline if you have one, otherwise, slice VERY thin.)

• Layer potato slices in muffin cups. Drizzle remaining butter over potatoes. Sprinkle with salt and pepper.

• Cover pan tightly with foil and place on a baking sheet. Bake until potatoes are fork tender, about 35 minutes. Remove foil; invert a rimmed baking sheet over pan. Turn over and lightly tap, releasing potatoes onto sheet. Using a spatula, carefully turn cakes over and put on platter.
 

They were delicious! Crispy on the outside, tender on the inside. My family raved about them and asked me to make them again....SOON! A simple recipe, yet full of flavor.

"Pommes Anna or Anna potatoes, is a classic French dish of sliced, layered potatoes cooked in a very large amount of melted butter. The recipe calls for firm-fleshed potatoes and butter only. Potatoes are peeled and sliced very thin. The dish is generally credited with having been created during the time of Napoleon III by the chef Adolphe Dugléré, a pupil of Carême, when Dugléré was head chef at the Café Anglais, the leading Paris restaurant of the 19th century, where he reputedly named the dish for one of the grandes cocottes of the period. There is disagreement about which beauty the dish was named after: the actress Dame Judic (real name: Anna Damiens), or Anna DesLions.^"