What’s Happening Today – August 15, 2016
Today on DelmarvaLife:
It’s a situation that no person ever wants to experience, yet one that’s often misunderstood – domestic violence. There are many people right here on Delmarva who live their life in feat of an abuser, day in and day out. It’s important to know that help is available. Jacqueline Sterback is the CEO and founder of “What is Your Voice,” and Sanda Dean-Weldon is a volunteer with the organization. “What is Your Voice” group advocates and empowers women who are victims of domestic violence within rural Sussex County.
Lt. Tim Robinson with the Wicomico County Sheriff’s Office has a new list of most wanted for us. Check the list out here.
23rd Annual Capt. Steve Harmon’s Poor Girls Open starts on Thursday, August 18. Earl Conley and Shawn Harmon, Co-Tournament Directors, are here to tell us more about this women only event. The first weigh in is Thursday, August 18, from 4 pm – 7:30 pm at Fishtales, Bahia Marina. It costs $450 for a boat and three anglers. It’s $50 a person for up to three more anglers. The last weigh in is Saturday, August 20.
In our newest series, “Now You Know,” we’ve been catching up with local professionals to find out the top ten little nuggets of knowledge they want us to know about what they do. Sean made the trip to Hertrich Toyota of Milford to chat with a few guys in their service department about things you should know that can make their life, and yours, easier.
· 3 garlic cloves, divided
· 2 tablespoons extra-virgin olive oil
· 3/4 cup finely chopped onion
· 1/2 cup packed sliced fennel
· 1/4 cup finely chopped celery
· 1 teaspoon kosher salt, divided
· 1/2 teaspoon freshly ground black pepper, divided
· 1/2 teaspoon red-pepper flakes
· 1/2 pound cleaned squid, bodies sliced into 1/2-inch rings, tentacles halved lengthwise if large
· 1/2 tablespoon tomato paste
· 1 teaspoon fresh oregano
· 1 cup dry white wine
· 1 15-ounce can crushed tomatoes
· 2 bay leaves
· 1 8-ounce bottle clam juice
· 1 1/2 cups seafood stock or vegetable broth
· 1/2 stick (4 tablespoons) unsalted butter, room temperature
· 3 tablespoons chopped flat-leaf parsley, divided
· 1/2 teaspoon lemon zest
· 1 baguette, sliced and toasted
· 1/2 pound medium tail-on shrimp, peeled and deveined
· 1 pound mussels, scrubbed and de-bearded
· 1/2 pound skinless flaky white fish such as bass, halibut, hake, or cod, cut into 1-inch pieces
1. Mince 2 of the garlic cloves. In a large pot over medium heat, heat oil. Add onion, fennel, celery, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, stirring occasionally, until softened, 6 to 8 minutes. Add the minced garlic and red-pepper flakes. Continue to cook, stirring constantly, until garlic is golden and fragrant, 1 to 2 minutes more.
2. Reduce heat to medium-low and add squid. Cook, stirring occasionally, until squid is opaque and tender and the released juices reduce, 15 to 20 minutes. Add tomato paste and oregano and cook, stirring, 1 minute.
3. Add wine, raise heat to medium-high, and cook until cooking liquid is reduced by half, 5 to 7 minutes. Add tomatoes with their juice, bay leaves, clam juice, and stock. Bring to a boil, reduce to a simmer, and cook, covered, 30 minutes. Stir in 1/4 teaspoon each salt and pepper. Taste and adjust seasoning.
4. Meanwhile, in a small bowl, mix the butter, 1 tablespoon parsley, lemon zest, and 1/4 teaspoon salt together. Cut remaining garlic clove in half and rub the cut sides on the toasts. Spread the flavored butter on the toasts.
5. When ready to serve, cover, and cook for 3 minutes. Stir in the shrimp and mussels. Arrange the fish on top of the stew, cover, and simmer until shellfish opens and fish and shrimp are firm and opaque, about 5 minutes more. Discard bay leaves and stir in remaining 2 tablespoons parsley.
6. Serve Cioppino immediately in large soup bowls with gremolata toasts alongside.
Soup base can be made to the point just before adding clams and refrigerated overnight if desired. To serve, reheat the base and add the seafood in the order described above.
Seared Tuna Nicoise
2 garlic cloves, minced
1 teaspoon Dijon mustard
3 tablespoons red wine vinegar
1/2 lemon, juiced
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoons minced fresh tarragon
Sea salt and freshly ground black pepper
1/2 cup extra-virgin olive oil
1 pound small red new potatoes, scrubbed and halved
8 large eggs
1/2 pound haricots verts or French green beans, stems trimmed
2 pounds fresh sushi-quality tuna
2 tablespoons extra-virgin olive oil
Sea salt and freshly ground black pepper
1 pint teardrop or cherry tomatoes, halved
1 cup Nicoise olives (kalamata | manzanilla)
1 cup capers
1/2 bunch fresh chives, snipped in 1/2
To make the vinaigrette: combine all ingredients in a mason jar. Screw the cap on the jar and shake the vinaigrette vigorously to emulsify. Set the dressing aside while preparing the salad so the flavors can marry.
Cooking the potatoes, eggs, and green beans in the same pot cuts down on prep time and clean up. To do this, put the potatoes in a large saucepan, add water to cover and a nice pinch of salt; bring to a boil over medium heat. Simmer the potatoes for 12 minutes to give them a head start, and then add the eggs. Place a steamer basket or colander on top of the simmering water. Put the green beans in the steamer and cover with a lid. Steam the beans for 5 minutes until crisp-tender while continuing to cook the potatoes until fork tender. Drain out the water and put the potatoes, eggs, and green beans in a colander; rinse briefly under cold water. Peel the shells off the eggs and cut them in 1/2 lengthwise.
Place a large skillet over medium-high heat. Rub the tuna on all sides with olive oil, and a bit of the vinaigrette; season with a fair amount of salt and pepper. Lay the tuna in the hot pan and sear for approximately 2 minutes on each side; as the tuna cooks, the red meat will become whiter. Transfer the tuna to a cutting board and slice.
To assemble the salad: combine the potatoes, green beans, tomatoes, olives, anchovies, capers, and chives in a large mixing bowl. Take the vinaigrette and give it another good shake to recombine. Drizzle the salad with enough vinaigrette to fully moisten and toss gently to coat; season with salt and pepper. Take care not to mush up the ingredients – the important thing about salad nicoise is that it is arranged nicely on a platter with all the elements keeping their individual integrity. Put the tossed salad down the center of a serving platter and lay the seared tuna attractively across the top and the eggs around the rim. Drizzle with the remaining vinaigrette and serve.
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