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.
Deviled Potatoes
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
garnish
paprika
black pepper
dill
capers
instructions:
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.
filling:
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
dill.
serve chilled or room temperature.
