Today on DelmarvaLife:
We get a preview of the music that will be played at the event. No Gravity performs on the Mid South Audio Stage. The band is a James M. Bennett High School Student and Alumni Band. They play two originals today – “High Tide” and “They Ain’t Ready for Us.”
You may remember when 17-year-old Natalie Insley of Tyaskin was a passenger in a car when it ran off a road and hit a tree on Sharptown Road in August. Natalie was killed. The news of her death not only sent shockwaves through her small hometown of Tyaskin – but struck a cord with not only people she knew – but complete strangers. On the day of Natalie’s memorial service, James M. Bennett High School was full of memories of Natalie and the memories have not faded. In fact, her classmates continue to keep her legacy alive. Last fall, they showed their “Natalie Strong” spirit at several high school games by wearing ribbons that were Natalie’s favorite colors – coral and teal. In a few weeks, they will continue to honor Natalie’s memory with a concert to help raise money for a scholarship in her name. The Everything Beautiful Benefit Concert is Sat., April 1 at headquarters Live in Downtown Salisbury from 3 pm – 9 pm. Tickets will be sold at the door: $15 for adults, $10 for children 7-12, and free admission for children 6 and under, or you can purchase tickets and learn more about the event here.
People get into martial arts for all sorts of reasons, from self-defense to exercise, and even just for fun. Sean stopped by Southside Jiu Jitsu Club to find out a little more about Brazilian Jiu Jitsu.
Chef Norris with “Just Hooked” in Fenwick Island joins us in the DelmarvaLife kitchen to make seared scallops.
White Wine and Dijon Vinaigrette
- 2 cups white wine vinegar
- 2 tbsp. Dijon mustard
- ½ cup honey
- 3 cloves garlic – roughly chopped
- 1 each peeled shallot – roughly chopped
- 1 bunch parsley
- 4 cups olive oil Salt to Taste
1. Put white wine vinegar, Dijon mustard, roughly chopped garlic cloves, peeled shallot, and honey into a food processor.
2. Blend slowly while adding olive oil.
3. Add parsley and blend slowly until color turns light green.
4. Add salt to taste
- 3-4 each apples
- 1 tbsp. Simple syrup
1. Thinly slice apples on mandolin.
2. Sit in simple syrup on baking sheet and toast in oven at 300°F until crisp.
- 1 each butternut squash
- 4 tbsp. curry powder
- 3 tbsp. Coriander
- 1 tbsp. Olive oil
- Salt and Pepper to taste
1. Peel butternut squash and cut into ¼ inch cubes.
2. Toss butternut in olive oil and seasonings.
3. Roast at 375° for 7 minutes on a baking sheet.
4. Mix on the tray and cook for 7 more minutes.
5. Allow to cool.
- 2 cups couscous
- 1 tbsp. Olive oil
- Salt to taste
1. Put couscous on a baking sheet and toast until brown.
2. Put toasted couscous in a pot of boiling water. Stir once with a spoon, cover with a lid, and remove from heat. Let the couscous steam for five minutes.
3. Allow to cool.
Seared Scallops with spiced butternut and couscous salad
- 1 cup white wine Dijon vinaigrette
- 1 bunch baby kale
- 5-6 each scallops
- 3-4 each apple chips
- ¼ cup pepitas
- ¼ cup golden raisins
- Cooled spiced butternut
- Cooled couscous
- Salt and pepper to taste
1. Add oil to a 12 to 14-inch saute pan on high heat. Salt and pepper the scallops. Once the fat begins to smoke, gently add the scallops, making sure they are not touching each other. Sear the scallops for 1 1/2 minutes on each side.
2. Toss together the cooled spiced butternut, the cooled couscous, and the baby kale in the white wine and Dijon vinaigrette.
3. Put the spiced butternut squash and couscous salad on the plate and top with the finished scallops.
4. Garnish with pepitas, golden rains, and one apple chip.