BARBELY’S FAMILY RESTAURANT – in nearby Newark
This year, if your vacation destination is Ocean City Maryland you’re in for an added treat! You will find…while taking some off-beach time to explore the surrounding area…that many exciting discoveries await. Worcester, Maryland’s easternmost County may be bordered by the Atlantic Ocean however traveling inland just a bit will reveal an entirely different view; that of farms and forests, rivers and streams, rural villages and historic homes and churches.
One of our recent special discoveries was in the tiny town of Newark, situated 
just south of Berlin Maryland off of Rt. 113. Just across the street from the Queponco Railroad Station Museum, on Patey Woods Road, in an old, but recently renovated storefront sits Barbely’s Family Restaurant. We quickly learned that the best time to visit Barbely’s is on Thursday, Friday or Saturday after 4:30 pm.
This Friday evening, arriving right at opening, we were greeted in a most friendly manner. It seems many (most) of the staff is part of a large, multi-generational family who own and operate this already special country style eatery. After being seated we quickly selected our meals from an ever-changing menu. ‘In season’ and ‘fresh’ seems to be a large part of their offerings as fried oysters and oyster fritters were prominently listed. However, my companion wanted the special ribs…we later leaned that these lovely, fork-tender, lean ribs are slow cooked overnight producing a flavor and texture that only a lengthy preparation can produce!
My choice for the evening was a (what was listed as ‘petite’) crabcake. However, when it appeared I was certain that there had been a mistake…it was HUGE! Not only huge, but really, really good – all crab! Of course, there’s a long list of appetizers, including a local specialty – ‘peas and dumplin’s’ soup. However, knowing the filling nature of the soup I opted out this evening. A large assortment of ‘sides’ was listed including another local treat – ‘greens’. I’ve come to love these – boiled till tender mustard greens or collards flavored with a bit of ham and ‘mystery’!
One cannot mention Barbely’s without talking ‘desert’. Everything is HOMEMADE: 
Meringue topped pies and towering cakes…puddin’s, dumplin’s – whatever! Last evening the focus seemed to be on the apple dumplings – served warm with vanilla custard atop and beside excellent vanilla bean ice cream! My companion, a known desert lover, could barely finish his huge serving. He commented (several times) on the flavor of the lovely whole, spiced apple inside the tender pastry! Enough said…the food is tasty, generous and is accompanied by caring and friendly service! Don’t miss a visit…
You can find out more about Barbely’s on facebook under ‘Barbely’s Family Restaurant ‘and see the specials for the evening listed there.
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Links may be accessed by clicking beneath blue colored, highlighted titles…
Real ‘Eastern Shore’ Party – Annual Bishopville FD Oyster & Bull Roast!
The 15-minute wait (we were early) until the doors opened was worth it…!
Towering heaps of still warm, steamed, fresh salt oysters, along with piles of really tasty, tender roast beef sandwiches, plump, golden fried oyster fritters and pans of crispy fried chicken vied for ‘star’ billing at the Annual Bishopville Fire Department Bull and Oyster Roast last evening. First one, then another, more of this and then some of that, seemed to be on everyone’s agenda. While we’ve been to 
‘Roasts’ elsewhere nothing in our experience has matched the good spirit of last night’s event. Strangers became friends, whether sharing a shucking knife or a trip to the sandwich line or offering napkins when an oyster shell went astray or butter dip dripped! Of course there was the ubiquitous beverage (aka beer) line – very near the ‘raw oyster’ bar – can’t have one without the other! The condiment table offered assorted dressings and sauces, including some excellent, fresh ground horseradish. The folks who manned this event kept the tables clear of empty shells and filled with another heap of steaming oysters are to be commended (I say ‘manned’ because toting the heavy baskets and boxes of these sea critters is not for the weak!) Outside, busy Fire Department fellows in jackets (the evening was cool) watched over the huge steam pots. It was all sooo good. Upon readying to leave, our new BFF’s (best friends forever) at the table lamented our departure and made us promise to meet again next year – table three, nearest the brown pole – will you join us!
For updated information on activities and events visit the Bishopville Volunteer Fire Department website.
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MARTIN FISH COMPANY…ocean ‘bountiful’!
To our delight the sign says, ‘OPEN’; even on this somewhat gloomy mid December afternoon here in Ocean City Maryland. We already know that no matter what manner of seafood we select from the iced displays within the Martin Fish Company it will be fresh! First we see the clams…many varieties, 
all sizes. My mind turns to dinner; perhaps hearty chowder would be nice – or maybe steamed, served alongside a spicy dip of cocktail sauce…or with some melted butter. Then we spy the fresh oysters…again, could be roasted or in a creamy stew; surely a winters treat. Have I mentioned the shrimp – again, all sizes! Further along the aisle are the fresh fish fillets – rockfish, monk, cod, the list is endless – all fresh caught! Walking on I find myself staring eye to eye with a shiny – perhaps 10 lb. whole rockfish laying beside an even larger fresh bluefish! Oh the choices! And then nestled on a sheet of burlap over ice are the lobsters…small today but nevertheless – live and promising! Walking back up the aisle we come upon the crabmeat – sold in a one-pound containers. It says wild caught in MARYLAND – the only kind I’ll consider using in my recipes. The good 
stuff! Although pricey (what isn’t?) it’s so worth it – not worn out from a long trip from Asian waters. And here too are the containers of already shucked oysters…ready for that stew or perhaps to be incorporated into the dressing for the Christmas turkey; again, too many choices! This little walk today included a peek into the freezer cases on the other side of the shop…where they store the already, store-made chowders and soups, including the ubiquitous Maryland Cream of Crab. On shelves above these cases are sold the various accompaniments necessary for real seafood preparation including spice mixtures, breading and such!
During our visit, a woman came in and ordered a large rockfish to be picked up a week hence! I overheard her telling the attendant that she was going ‘non-traditional’ and planned to serve this 
beloved local treat, stuffed with a crabmeat mixture, to her out of town guests for Christmas dinner!
Martin Fish Company is open every day during the summer…then goes to reduced hours Wednesday through Saturday in fall and spring; closed during the month of January and reopen, fully stocked, the Thursday preceding ‘Superbowl’. They are located on the southeast side of the commercial harbor in West Ocean City on Harbor Road off Golf Course Road and are only steps from the boats that make up our local fishing fleet. For further information or to pre-order, telephone 410.213.2195. You won’t be sorry!
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IMPERIAL CRAB – truly, more than a title!
Below is another fine old recipe from the famed collection of St. Paul’s by the Sea located in Ocean City Maryland. Within this collection is this statement – “The original land patent for Ocean City is, “The Ladies Resort To The Ocean”. And, they did, resorting to building and running the small sideside hotels and rooming houses. By the 1890′s their hard work and sacrifice put Ocean City on the map. It is from their kitchens that these recipes come.”
CRAB IMPERIAL
1 lb. back fin crabmeat
2 egg whites, stiffly beaten
2 tbsp. quality mayonnaise
2 tbsp. mild, wet yellow mustard
6 saltines (use rolling pin to mash fine as sugar)
green pepper (not too much, enough to season) finely chopped
1 small jar pimientos
When mixing ingredients, be careful not to break lump crabmeat. If you use crab shells, melt some butter to coat inside of shells**. After shells are filled, place a teaspoon of mayonnaise on top. Heat at 400 about 15 minutes. Watch carefully, when mayonnaise becomes brown, remove from oven.
**Use individual ramekins if shells are not available.
Pondering the focus on good food here at the Maryland seashore one comes to the conclusion that the original, old time resort town of Ocean City Maryland was built upon two things; its proximity to the vast ocean and the bounteous seafood derived from it. Several of our town’s finest restaurants actually began as small diners – purveying fresh caught crabs, oysters, clams and fish. Of these bay and ocean offerings, crab was and remains – king! No matter the reason for the occasion here on the Eastern Shore – the famed, Atlantic Blue Crab is served in some fashion. Hot steamed hard crabs, buttery sautéed soft crabs, melting cheesy crab dip, spicy crab cake sandwiches, and of course, the best of all, Imperial Crab are all favorite dishes. Going back to the cookbook from the women of St. Paul’s by the Sea we found what I believe to be the best Imperial Crab recipe of all! It requires a little effort…beating egg whites, mincing fresh green pepper and pimentos, pulverizing crackers into powder but result is, oh, so worth it! It’s the perfect melding of flavorful crab and other subtle flavors! A truly ‘Imperial’ dish!
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Scalloped OYSTERS – real food from the Sea!
At first finding authentic, old-time Eastern Shore recipes seemed a somewhat daunting task. We weren’t looking for the restaurant kind – the menu that says, “Old Fashioned… (Double frozen, pre-packaged, deep fried…)”; the over processed food that comes in a box. We were looking for the type of food that was made with pride in local kitchens and is still served to a very lucky few. Coming across another old cookbook that not only offers recipes but also true local history is the basis for this blog section, Shore Good Eats. We recently found a quote that seems to say it all from the preface of one of these grand, old cookbooks, “The original land patent for Ocean City is, “The Ladies Resort To The Ocean”. And they did, resorting to building and running the small seaside hotels and rooming houses. By the 1890’s their hard work and sacrifice put Ocean City on the map. It is from their kitchens that these recipes come.”
Upon studying the recipe below – Scalloped Oysters, one finds the identical ingredients as in the best Oyster Stew except the ‘crackers’ are on the inside. After having tried this I find myself a convert – this is really delicious! Try it…I halved the amounts for a test run; it’s all gone and I wish I’d made more!
SCALLOPED OYSTERS
1 quart oysters (standard, with liquor)
2-3 cups coarsely crushed saltines
1 stick butter
1-2 cups milk
Salt & pepper to taste
In a greased 2-quart casserole, alternate layers of oysters and crackers, dotting each layer with butter and sprinkling with salt and pepper. End with layer of crumbs. Add milk until liquid almost reaches top of casserole. Dot the top with remaining butter. Bake at 350 until browned, 45-60 minutes.
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CORN PONE – At the very heart of Eastern Shore cooking!
The recipe below, from a ‘famed’ Ocean City Maryland local is actually a derivation of an American Indian staple food handed down through many generations. What makes corn ‘pone’ different from corn bread is the water…a lot of water that when mixed with the other ingredients and baked creates a more pudding-like texture – similar to New York style cheesecake. It’s good when served piping hot and keeps well. It may be warmed and served again! Enjoy!
CORN PONE
2 cups self-rising corn meal (Washington white)
1/2 cup flour
1 cup sugar
1 “pinch” salt
1 stick margarine
3 small or 2 large eggs
1 1/2 cups milk (you can use canned milk diluted some or the dry milk
type if you don’t want to use whole milk)
3 cups boiling water
Melt margarine in 3 cups boiling water, add to dry ingredients and beat well.
In separate bowl, beat eggs into 1 1/2 cups milk just enough to mix. Then add to the flour mixture and again beat very well.
Pour into an iron frying pan that has been greased and floured.
Bake in top half of the oven at 400 degrees for 1 hour.
Happy baking!
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THE Iconic Eastern Shore Favorite!
Chicken and Slippery (Slick) Dumplin’s – surely the most lauded dish served on the Eastern Shore; including easternmost Maryland, Delaware and Virginia. Other than oyster fritters, chicken and dumplings are offered at most every Church dinner, fire hall fundraiser and local, food related event here. People gather from all over to enjoy in what is essentially lightly seasoned, roasted or boiled, chicken and big, flat square noodles. Noodles unlike anything had elsewhere, except perhaps in the Amish area of Pennsylvania where they are used in potpie! It is necessary to mention that although these dumplings are a bit strange to folks from the west; they are truly delicious! Below is an authentic recipe for this warming and delightful dish from St. Paul’s by the Sea Episcopal Church located in Ocean City Maryland.
St. Paul’s by-the-Sea Chicken & Dumplings
1 roasting chicken (5-7 pounds)
1 large onion
1 stalk celery
1 tsp. salt
2 c. flour
salt
black pepper
Put chicken, onion, celery and salt in roasting pan. Next, add about 2 cups hot water, or to a depth of 2-3 inches in pan. Cover and roast 400 degrees until tender and lightly browned. Remove chicken 
and keep warm. Discard celery and onion. Test broth for seasoning. Remove 1/2 to 3/4 cup broth and stir into the dry ingredients that have been sifted and put in a large bowl. Mix as you would for pastry. Knead a few times on lightly floured board. Roll out very thin, thinner than pastry. Cut in squares about 3” x 3”. Bring broth to boil adding more water if necessary and testing again for seasonings, then slip the dumplings down the side of roasting pan, turn down heat, cover and simmer for 10-15 min. Gravy may be thickened if you so desire. Serve with turnip greens, cole slaw, sweet potatoes, corn pone and you are eating a true Eastern Shore dinner.
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Sweet Potato Biscuits – can’t get much better..
Served piping hot, just plain or with butter melting on top, these ‘shore’ specialties can’t get much better. Just dug sweet potatoes are plentiful here on Delmarva in the fall! If you’d like to try them ready-made, this coming Saturday beginning at 7 am at the Asbury United Methodist Church in Allen MD (a stone’s throw east of Rt. 13) these delectable specialties will be offered along with such other traditional local treats such as – beaten biscuits, chicken salad and oyster fritters. If you miss it – you can still partake of this shore good treat – here’s the recipe!
Sweet Potato Biscuits (makes 12 large biscuits)
1 cup flour, 3 Tbls. Crisco or other shortening, 1/2 tsp. salt, 1 cup sweet potatoes, boiled and mashed, 1/2 cup of milk, 4 tsp. baking powder.
Sift dry ingredients. Beat melted shortening into potatoes. Add milk. Add dry ingredients into potato mixture and work dough until smooth. Roll out to 1/2″ thickness on floured board. Cut into rounds with biscuit cutter. Brush tops with melted butter. Bake on a greased pan in a hot oven 425 degrees for 12 to 15 minutes just till the tops are golden!
Variation – Some recipes say to ‘drop’ the dough by large spoonfuls onto baking sheet instead of the traditional rolling and cutting. It’s up to YOU!
No matter the shape, ENJOY!
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