Thursday, May 31, 2012

Mmm... Charley's Crab

Memorial Day weekend kicked off with a special dinner at Charley's Crab on Palm Beach. A staple for traditional dining, Charley's boasts one of the best beach views on the Island.

The menu isn't revolutionary, but Charley's provides an upscale, yet relaxing atmosphere that is perfect for a quiet date night or family dinner.

We started with "Dynamite Scallops," followed by caesar salads, mahi mahi & filet main courses. The scallops were the hi-light... a little rich, but worth the indulgence! 

Here's a few tips...

~ Preferred (window!) seating isn't guaranteed with a reservation... So grab a drink at the adjoining Oyster Bar and wait for the perfect spot. The strawberry basil caipirinha was delish!

~ Surprisingly, they have a pretty amazing Happy Hour Monday - Friday. $3-4-5 cocktails and $4-5-6 appetizers at the bar, 4 - 7 p.m.

For more on Charley's Crab,  visit


Tuesday, May 29, 2012

Local Artist ~ DogFish Designs

Texas native Lea Barkley discovered her inner mermaid when she moved to Juno Beach over 8 years ago.  Since then, she has been collecting sea shells throughout the Palm Beaches, and turning them into unique decorative frames and mirrors perfect for any beach house or cottage by the sea.

Each is named after a beach or island in Florida, ranging from Key West to Captiva.  One of my favorites, of course, is comprised of seashells from my local neighborhood beach in Jupiter. 

Starting this week, the "Palm Beach" frame, above, along with many more of Lea's designs, can be found at "Coastal Home and Garden," located at 617 Northlake Boulevard in Palm Beach Gardens.  Frames are also available on

Naples w/ Sand 4x6


Monday, February 27, 2012

3 App's in a Snap

In a pinch for an impromptu party? These 3 appetizers, pulled from the Junior League of the Palm Beaches' cookbook "Worth Tasting," can be made in an instant. Even better... each recipe uses only a few ingredients that may already be taking up space in your spice rack and pantry.

Texas Pepper Pecans
1 lb pecans
1/4 c butter
Spices-- 1 tbsp Worcestershire, 1 1/2 tsp Tabasco, 1/2 tsp garlic salt, 1/2 tsp seasoned salt, 1/2 tsp salt, 1/4 tsp pepper

Melt butter and mix with spices. Toss pecans to coat. Bake at 350 for 20-25 minutes, stirring halfway through. Yields 2 cups.

Kalamata Olive Tapenade
25-30 Kalamata Olives
3-5 Garlic Cloves
1-2 tbsp Evoo
Freshly ground pepper

Drain olives; discard stems and pits. Blend in food processor with garlic and evoo. Season with pepper, and serve with pita chips or warm bread toasts.

Carolina Caviar
2 cans (15 oz) black beans
1 can gold & white corn
1/2 c balsamic vinegar
1/3 c olive oil
1 tbsp spicy mustard
1 diced red bell pepper
1 diced red onion
1 bunch cilantro
diced jalapenos to taste

Combine all ingredients. Chill for at least one hour, storing for up to 3 days. Serve with tortilla chips.

And a gratuitous "Texas" pecan shot... these were our fave! Sweet and spicy, always a perfect combination ;)


Wednesday, February 22, 2012

It's National Margarita Day!!!

Around here, this could qualify as everyday-- but we will still celebrate, nonetheless!

10 new Margarita Recipes on the rocks or frozen...

.... some sweet treats from Hostess with the Mostess

And stop by Rocco's Tacos newest location in Palm Beach Gardens to celebrate this monumental day in cocktail culture!


Monday, February 20, 2012

Artigras 2012

The 27th annual Artigras festival was held this past President's Day weekend at the Abacoa Town Center in Jupiter, FL. The event hosted over 300 artists who showcased ceramics, paintings, photography, sculptures, jewelry, and much more.

We had the pleasure of meeting unique artists from all along the eastern seaboard, as well as a group of amazing local artists from South Florida who we will be featuring VERY soon!


Thursday, February 16, 2012

Sin... less!

There's an amazing new product in the low-cal cocktail game. Based out of Atlanta, GA, Sin<less Margarita Mixers are all-natural, and only ~ 5 ~ calories per serving. The mix is SO fresh, in fact, it's kept in the refrigerated section, since it's lacking the preservatives to keep it on the shelf.

photo courtesy Sin<less
Like any good margarita, a little bit of this... and a little bit of that... can't hurt. We suggest adding your favorite fruit juice (oj, pama, and/or lime), and a splash of orange liqeuer to make it more authentic.

But you can't beat starting with a base of 5 calories, versus the regular mixers that easily start at 100 calories for just one cocktail.

Bottoms up!

Wednesday, February 15, 2012

Mmm... Chipotle Rock Shrimp Tacos

South Florida has quite a few options when it comes to Mexican cuisine. But there's no need to be a native to enjoy this spiced up version of a coastal favorite. The M&M test kitchen has whipped up this no fuss version to enjoy wherever you may be...

You'll need: 
  • 1/2 lb fresh rock shrimp
  • 1-2 tbsp extra-virgin olive oil
  • 1 shallot
  • 1 tbsp minced garlic
  • juice of 1 lime, divided
  • splash tequila
  • 1/2 tsp each -- cumin & kosher salt
  • 1/4 tsp each -- cardamon, coriander, & chipotle seasoning
  • 1/8 tsp pepper
  • 1/2 roma tomato, finely diced
  • 1/2 jalapeno, finely diced
  • preferred shells & toppings
  1. Heat evoo in pan on med-low heat. Add shallots & cook 2-3 minutes. Add garlic, saute 30 seconds. Add 1/2 lime juice & splash of tequila, cook 2-3 minutes. 
  2. Add shrimp, seasonings, diced tomatoes, & jalapenos. Cook 4-5 minutes, being careful not to overcook. Add remainder of lime juice to deglaze.
  3. Remove pan from heat, let sit for 2 minutes so sauce thickens.
Spoon shrimp & a bit of sauce into warm corn or flour tortillas, adding the toppings of your choice.
Enjoy... with your favorite margarita, of course!