What’s Happening Today – June 6, 2016

Today on DelmarvaLife:

Sean visits Sussex Technical High School in Georgetown, Del. to talk with Olympic hopeful Emily Ritter. She’s a Millsboro native and attended Ryder University. Emily tells Sean about the steeple event and Sean tries jumping over a hurdle – with Emily’s assistance.

Lt. Tim Robinson stops by the studio to tell us about a new batch of criminals for Most Wanted Monday that you can assist in capturing.

Autism Specialist, Author, and Film Maker Emily Iland and her son Tom, who has autism, joins us on the couches today to tell us about an event coming up on Wednesday, June 8 at Wor-Wic Community College in Salisbury, Md. The BE SAFE Interactive Movie Screening focuses on teaching those with intellectual and development disabilities how to interact with law enforcement. The movie screening is at Guerrieri Hall Room 101 starting at 6:30 pm. All participants will receive a free copy of BE SAFE The Movie. Email Etta Smith at esmith@worwic.edu to reserve your space.

There’s a business in Crisfield that has been specializing in one particular crustacean for over 100 years – the soft shell crab. Sean stopped by the Handy Seafood Plant to find out what it’s like to pack soft shell crab and taste some of their new products. Here is the website to order: www.handyseafoodstore.com, and enter promo code HANDY for $10 off all orders over $50.

Executive Chef Jen Myers stops by the DelmarvaLife kitchen to make Pickled Shrimp and Heirloom Tomato Salad. Jen also tells us about the Top Chef of the Culinary Coast event coming up on Thursday, June 9 at Ivy Restaurant in Dewey Beach. The event is from 5 pm – 8 pm. The event benefits Meals on Wheels Lewes-Rehoboth.

Pickled Shrimp
1 pint heirloom tomatoes, halved
1/2 red onion, thinly sliced
1 bell peppers. thinly sliced
Corn Aioli
Lettuce Leaves

Pickled Shrimp
3 lb boiled shrimp, hot
1 large sweet onion, thinly sliced
1 tsp celery seed
1/2 tsp chili flake
8 cloves of garlic, thinly sliced
3/4 cup EVOO
8 ea bay leaves
5 sprigs thyme
5 sprigs rosemary
1/2 cup lemon juice
1 tsp black pepper
1/2 cup apple cider vinegar
4 ea lemons, thinly sliced
Mix all together. Place in a container and seal tight. Refrigerate overnight. Serve chilled

Corn Aioli
1 cup corn kernels
1 tsp roasted garlic
1/2 cup EVOO
1 Tb lemon juice
salt and pepper to taste
Put all in blender and puree until smooth. Adjust seasoning if necessary.