Today on DelmarvaLife:
Breast cancer is a daily battle for tens of thousands of people, women and men, all over the world – many of them living here on Delmarva. If you ask any breast cancer patient, chances are, they’ll tell you support from family and the community is often what carries them through their toughest days. Eastern Shore Manager of Susan G. Komen Maryland, Lori Yates, and Race Committee member, Susan Rall, join us on the couches in Historic Studio D to tell us all about that support. The 6th Annual Susan G. Komen Maryland Ocean City Race for the Cure is Sat., April 8 on the boardwalk beginning at the inlet. Registration starts at 7:30 am and the walk/run begins at 9 am. For more information, go here.
Chef Robbie Jester with the Stone Balloon Ale House is no stranger to the DelmarvaLife kitchen and today he joins us again. However, he is doing more than cooking today. Robbie talks us about his nomination for the Man of the Year award and an upcoming 5K on Sat., April 15, to benefit the Leukemia and Lymphoma Society. To sign up or learn more about the Beat Robbie Jester 5K, go here. There will be an after party held at the Stone Balloon Ale House.
Robbie steps into the DelmarvaLife kitchen to make Pollo Arrabiata, also known as, angry chicken.
Pollo Arrabiata
Yields 2 portions
- 2 6 oz chicken breasts
- 1 oz minced garlic
- 1 oz minced shallot
- 6 fl oz tomato sauce
- 4 oz green beans
- .5 fl oz sriracha
- Pinch of chili flakes
- 3 fl oz extra virgin olive oil
- Salt and pepper to taste
In a sauté pan on medium high heat add the olive oil. Season both sides of the chicken with
salt and pepper. When the oil just barely begins to smoke, add the chicken breasts. Cook until
the chicken begins to cook about half way up then flip the chicken. Move the chicken to the
outside of the sauté pan and add the garlic and the shallots. Cook the aromatics until the garlic
and shallots are lightly toasted then add the green beans. We want the green beans to have a
little color but not a lot. Now add the chili flakes and sriracha and cook for two to three minutes,
add the tomato sauce and cook until the sauce is hot and chicken is cooked through. About 4
minutes. Plate and serve.
Bulbs are sprouting and flower beds are starting to show pops of color. Gardening Expert Ginny Rosenkranz with the University of Maryland Extension Office is just as excited as we are about spring flowers. We also challenge Ginny to answer some viewer questions about gardening.
