We sit down with Stan Opiel from Chincoteague to see how he’s using something called cigar box guitars to make music in a unique way!
The Tidewater Inn has held its place in the center of Downtown Easton for more than a century! Lisa Bryant gives us a tour of the historic hotel and shows us what’s new.
We’re also making something “new” in the DelmarvaLife kitchen today. Have you ever heard of deviled *potatoes? No, not eggs…potatoes! Chef Sharliena Berry is in the house to show us why you might want to add these to your holiday menu.
A crowd-pleasing appetizer!
10 baby white potatoes
1 tablespoon of oil (any kind)
1 cup of garbanzo beans drained
2/3 cup of vegan mayo
1 tablespoon of yellow mustard
1/2 teaspoon of turmeric
1/2 teaspoon of dried dill
1 teaspoon of sriracha
1 tablespoon of capers
1 1/2 tablespoon of dill pickle relish
black pepper to taste
salt to taste
coat potatoes in oil salt and pepper.
roast on 400 degrees for 25 minutes or until
tender when poked with a knife.
allow potatoes to cool.
slice potatoes in half lengthwise.
use a melon baller or a small spoon to hollow out
the middle of the potatoes.
save the innards of the potato for the filling.
set the hollowed potatoes aside.
in a food processor add garbanzo beans, potato
innards, mayo, mustard, turmeric, dried dill,
sriracha, and black pepper.
pulse until smooth.
transfer filling to a bowl.
mix in capers, and relish.
for an extra fancy presentation use a pastry bag
fitted with an extra large open star tip to pipe the
filling into each potato.
you can also use a regular tablespoon to add the
filling to each potato.
garnish with paprika, black pepper, capers, and
serve chilled or room temperature.