Today on DelmarvaLife:
Delaware Seashore State Park makes plans to celebrate 50th Anniversary and needs your help. They’re asking anyone that has old family photos of the park to share them so they can be used in the scrapbook. You can submit those photos digitally here. The 50th anniversary celebrations will kick off with a “Celebrate Fishing” event on May 5. At both the Friday registration table and the Saturday awards ceremony, park staff will have a park history exhibit on display for both tournament participants and park visitors. After the “Celebrate Fishing” event in May, park staff will be hosting a “Celebrate the Beach” event on Sat., July 8, in conjunction with the annual Sandcastle Contest. On Saturday Aug. 26, park visitors will have the opportunity to “Celebrate the Bay” during a paddling event, and on Sat., Sept. 23, there will be a “Celebrate the Inlet” event, complete with a beach bonfire, guided night hikes of the bridges, and an exclusive opportunity to camp directly on the beach.
Daeveon Deshields is only 11-years-old and has had an impact on the community that goes way beyond his years. The 2016 Jefferson Awards winner joins us on the couches to talk about his care packages for homeless, projects he is working on now, and what he has planned for the future.
Sean Streicher stops by Cape Henlopen State Park where he is on the lookout for seals. He talks with Program Coordinator, Marisa Atkins about how you can come out and look for seals yourself. Seals on the Beach is Sat., Jan. 28 at Cape Henlopen State Park in Lewes, Del. from 11 am-Noon. The event is for ages seven and up and you must pre-register. For more information, call 302-645-6852.
Fall prevention is what the Otago Program is all about. This program is what Peninsula Home Care is implementing in homes across the peninsula. Maryland Branch Manager for Peninsula Home Care, Jennifer Kline, tells us all about the program and shows us an example of an exercise participants in the program would do.
Chef Robbie Jester with Stone Balloon Ale House, the chef who beat Food Network’s Bobby Flay, is back in the DelmarvaLife kitchen. Today we’re making southern shrimp and busy man’s bolognese.
Southern Shrimp
Yields 1 portion
- 6 each extra large shrimp(peeled and deveined with the tail off)
- 1 ounce arugula
- 1 ounce cooked bacon
- 2 ears sweet corn grated
- 4 fl oz heavy cream
- 1 ounce butter
- 1 ounce horseradish
- 2 fl oz ranch dressing(we use our horseradish ranch at the restaurant)
- 1 fl oz blended oil
Turn a small saute pan and a 1 quart sauce pan on medium heat. Place the corn, cream, butter, and horseradish in the sauce pan to cook for our fresh corn polenta. Once the small saute pan is hot, add the oil to it and allow it to heat. After about 30 seconds add the shrimp to the saute. Season the shrimp with salt and pepper and allow the shrimp to cook until the pink rises about half way up the side of the shrimp. Flip the shrimp over and allow to cook for a minute then shut off the saute pan. The shrimp will continue to cook. Stir the fresh corn polenta. Once it is the consistency of loose oatmeal it is ready to served. In a small bowl dress the arugula with the ranch dressing and gently toss to make sure it is fully coated. In the serving bowl, spoon the polenta down first. Next, spoon the cooked shrimp on top of the polenta. Create a tuft on top of the shrimp and polenta with the arugula and sprinkle with the bacon crumbles.
Busy Man’s Bolognese
Yields 2 portions
- 2 oz italian sausage
- 2 ounces ground beef
- 1 oz onion
- .5 oz celery(minced)
- .5 oz carrot(minced)
- .5 oz garlic(minced)
- 6 fl oz tomato sauce
- 5 ounces cooked pasta(choose your favorite or what you have in your pantry is great)
- .125 oz basil
- .125 oz parmesan cheese
- 2 fl oz blended oil
In a large saute pan on medium high heat add the blended oil. Next add in the Italian sausage and ground beef. Add the vegetables and garlic and cook until soft and translucent. Add the tomato sauce and turn the heat down to medium low. When the sauce begins to simmer, then add the cooked pasta and heat for approximately 2 minutes. Once heated through, spoon the pasta into a serving bowl and garnish with basil and Parmesan.
