PlentifelPlate

Impromptu family date night and it did not disappoint 🥰

is such a great local spot for a special evening — right along the canal in Lewes, DE.

We started with the Caesar (added anchovies) and the cheeseboard, then went with a solid lineup for our mains — lobster tail, shrimp pappardelle, and the lamb special. Every single thing was fantastic.

If you’re at the DE beaches and want a really special dinner, this is your spot. 🫶 They also have an excellent Happy Hour!

Crispy Prosciutto & Parm Deviled Eggs

Deviled eggs are already the cookout appetizer move. These just take it further. Here’s how they come together:

Ingredients:
Dozen large eggs, hard boiled & peeled
3oz or approx. 6 slices of prosciutto
4oz of whipped garlic & herb cream cheese
1/4 cup mayo
1 Tbsp Dijon mustard
1 Tbsp red wine vinegar
2 Tbsps grated parm, plus extra for topping
1/4 - 1/2 tsp garlic salt (see directions below)
1/2 tsp ground pepper
Optional honey (see directions below)
Optional fresh minced parsley

- In a non-stick skillet over medium heat, crisp up the prosciutto in a single layer, only cooking half at a time if needed. Flip the prosciutto every minute or so until you see a nice crust across the surface on both sides. The prosciutto does not need to be fully crispy when removed from the pan as it will continue to crisp as it cools. Remove prosciutto from the pan and place on a paper towel lined plate and set aside.
- Cut peeled eggs in half lengthwise. Remove the yolk, placing it in a medium-large mixing bowl. Set egg whites on your serving dish or platter.
- In the bowl with the yolks, add the cream cheese, mayo, mustard, red wine vinegar, 2 Tbsps grated parm, 1/4 tsp garlic salt, & 1/2 tsp ground pepper. Mix, breaking down the yolks, until everything is combined into a smooth consistency. Once combined, taste the filling and adjust with salt (I use 1/2 tsp total). If you like your deviled eggs a little sweet, add honey to your liking and mix throughout the filling.
- Put filling in a quart or gallon sized baggie, seal it removing any excess air, cut a small corner off, and pipe the filling evenly into the eggs. Then top with optional fresh parsley or herb of choice.
- Crumble the prosciutto into small, fine pieces with your hands. Sprinkle on top of the eggs evenly. Enjoy!

The root end is the onion's sturdy anchor, keeping the layers together while you dice. Cut it in half so each side has a piece of the root, take the top off, make your horizontal and vertical cuts, then slice across. Full control, clean dice, every time. Save this one 🧅

Leftover coleslaw mix + a bag of Gorton’s in the freezer = lunch sorted. 🌮

Air fried the fillets straight from frozen, threw together a quick creamy slaw with sour cream, lime, a dash of soy sauce, red wine vinegar, garlic salt, and white pepper. Warmed my tortillas over a flame and called it a day.

No fresh fish, no fancy ingredients. Just what we had on hand and it genuinely slapped. I’m 100% going to be making these again!

Here’s how it came together:

Air fry Gorton’s fillets according to package directions. Mix coleslaw mix, sour cream, juice of half a lime, a dash or two of soy sauce, red wine vinegar, garlic salt, and white pepper. Taste and adjust with any of the ingredients as needed. Set aside. Warm tortillas over a flame, layer on the fish and slaw, and dig in.

Time takes and takes, yet somehow still gives you so much 🥹