Today on DelmarvaLife –
Getting back to a sense of community: That’s the idea behind a new campaign called “Protecting Home Court.” We’ll chat with the folks behind the drive to strengthen neighborhoods on Delmarva, and to “increase peace.”
The 4th Annual Dre Day Celebrity Basketball Tournament will take place on August 8th, at University of Maryland Eastern Shore.
We continue our celebration of “Disability Pride” today, by introducing you to a young lady whose persistence paid off. Now she’s an inspiration to everyone who hears her story.
The Delaware State Parks Summer Concert Series presents three great shows this week! At 6:30 tonight, you can catch Mark Lentz at Holts Landing state park. On Friday, July 30th, it’s John Palombo at Killens Pond State Park, and Saturday, July 31st, “New Direction” takes the stage at Trap Pond State Park. All shows begin at 6:30.
Katie Zarrilli visits Chesapeake Hearing Centers in Salisbury to find out what’s fact and what’s fiction when it comes to your ears. Plus, we’re going to meet their new audiologist!
Let’s talk trash – specifically, how you get rid of it without a hassle with Seagull Disposal!
Chef Steve Konopelski is in the DelmarvaLife kitchen to make Crab Creme Brûlée and Strawberry Pretzel Truffles!
Cream of Crab Creme Brulee
6-8 steamed and picked crab shells, legs, claws etc
2 stalks of celery, cut in half
1 quart of heavy cream
1 tsp lemon juice
1 tsp old bay or J.O. crab seasoning
6 egg yolks, room temperature
2 Tbsp sherry
Salt and pepper to taste
8oz jumbo lump crab meat
¼ Cup mayonnaise
1 tsp sherry vinegar (or apple cider vinegar)
1-2 Tbsp fresh parsley, chopped
¼ tsp mustard powder
In an 8 quart stock pot (or similar) bring the heavy cream to the scald. Remove from the heat and add the celery, lemon juice,1 tsp crab seasoning, and crab shells. Stir until everything is covered by the cream. Cover stock pot and allow it to steep for 30 minutes. Strain off the cream discarding the shells and celery. Remeasure the cream to equal 3 cups. (add more fresh cream if needed). Discard any extra if more than 3 cups. Wipe out the stock pot until it is clean. Return to heat and add the 3 cups of cream. Add additional crab seasoning to taste and bring heavy cream back to a scald. While cream is heating, place egg yolks in a medium sized bowl and begin to whisk slowly.
Once cream comes to the scald, remove from the heat and add the sherry. Slowly stream hot cream into the egg yolks while whisking constantly. Place the bowl of egg mixture over an ice bath and stir until cooled to room temperature. Mixture may be transferred to the fridge at this point and stored in a tightly sealed container for up to 2 days.
Place 6-7 4oz ramekins in a large high rimmed roasting pan. Add 1 lump of crab meat per ramekin. Divide custard evenly between each ramekin,covering the crab meat. Add enough hot water to the roasting pan to come up halfway up the sides of the ramekins, creating a hot water bath. Bake custard in a preheated 300F oven until custard has set, about 30-40 minutes. Custard will gently wiggle when shaken. Remove custards from the oven, but keep them in the water bath until the ramekins are cool enough to touch. Take custards out of the water bath and place in the fridge and chill overnight to set.
Before serving, gently sprinkle the tops of each custard with a touch of crab seasoning. Make a crab salad by mixing the mayonnaise, sherry vinegar, mustard powder, and chopped parsley together. Add salt, pepper and crab seasoning to taste. Gently toss remaining lump crab meat in sauce. Top each custard with a generous spoon of the crab salad. Serve immediately.
Strawberry Pretzel Salad Truffles
8oz cream cheese, softened
¼ Cup granulated sugar
2 Tbsp strawberry jam
½ Cup graham cracker crumbs
1 Cup mini pretzels, crushed
12 oz self tempering white chocolate (Ghiradelli Brand)
Additional mini pretzels for decorating
Place cream cheese, sugar and strawberry jam in a medium sized bowl and stir vigorously until well combined. Fold in graham cracker crumbs. Use a small cookie scoop and scoop mixture onto a parchment paper lined sheet pan. Place the pan in the freezer and chill scooped mixture until firm, about 4-6 hours.
Meld white chocolate according to package directions. Using a toothpick or fork, dip the bottoms of the truffles in white chocolate and place on a sheet pan to set up. (should take about 1 minute for chocolate to set). Dip tops of truffles in the chocolate, completely covering, including the bottom again. Place on a parchment lined sheet pan to set up. Immediately sprinkle the top of the truffle with the crushed pretzels and place a mini pretzel on top to finish. Allow chocolate to set up. Truffles may be served immediately or stored in the refrigerator for up to 3 days. Truffles may also be frozen for up to 1 month and thawed in the refrigerator before serving.
In The Mr. Food Test Kitchen…
Trying to keep your kitchen cool during the heat of summer? This is one slow cooker recipe that’s sure to help! Our Slow-Cooker French Dip Sandwiches are a tasty, no-hassle way to get dinner on the table at the end of a long day. With flavor like this, the possibility of saving a few pennies on your electricity bill is just a bonus.
What You’ll Need
- 1 (3- to 4-pound) top chuck roast
- 2 cups beef broth
- 1/2 cup soy sauce
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 1 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1 bay leaf
- 8 French or sub rolls, split in half
What to Do
- Place roast in a 3-quart slow cooker. In a medium bowl, combine beef broth, soy sauce and spices; pour over roast.
- Cover and cook on LOW 8 hours or until meat is very tender. Remove meat from broth; place on a cutting board, and shred with 2 forks, removing any fat or grizzle.
- Place meat evenly on rolls. Strain broth and pour into bowls for dipping or spooning over the tender-as-can-be meat.