What’s Happening Today – Apr. 25, 2018
Today on DelmarvaLife —
After fighting for his life for a month and a half, baby Wyatt lost his battle, but his impact lives on. His family and those who were fortunate enough to meet him are now working hard to help others as a way to honor him. Here to tell us about Wyatt’s Warriors Foundation is his mother, Jen Shipe. She tells us about how the foundation is helping families across Delmarva and the Warriors Walk for Wyatt taking place to help benefit the foundation. The Warriors Walk for Wyatt will take place Saturday, May 5th from 10 am – 1 pm in Winterplace Park in Salisbury.
Today, we’re talking bras. They come in all shapes and sizes, but we’re showing you a few bras like you’ve never seen. We’re learning about “Bras for a Cause,” and how they will soon be on display at the Centre at Salisbury. We speak to Kerrie Bunting, the event coordinator for Women Supporting Women, about memorable stories of women impacted by the organization, this years bra decorating theme, and how the community can support their mission. Public viewing and voting for the bras will take place May 1 – May 31 at The Centre at Salisbury. There is a $1 donation fee per vote.
Looking for some fun this weekend? Then you’ll want to make plans to check out the Bug and Bud Festival in Delaware. It’s one of the most popular events that takes place in downtown Milford and we speak to Pat Sparks, co-chair of the event, and Murrie Zlotziver, executive director of Downtown Milford Incorportated. We learn more about the event as it gears up for its 15th year and what is to expect for those coming out. The Bug and Bud Festival will take place Saturday, April 28th from 9 am – 4 pm along Walnut St., Front Streets, and the Mispillion Riverwalk in historic downtown Milford.
One festival sure to stir up an appetite is the food truck festival at Epworth United Methodist Church in Rehoboth. Today in the Kirby and Holloway kitchen, we have Chef Willie Enchill, owner and operator of the Delicious Craving food truck showing us how to make a delicious chicken souvlaki with jollof rice as well as risotto crab balls. You won’t want to miss this!
- 4 boneless chicken thighs (approx. 1 kg/35 ounces)
- 4 tbsps olive oil
- Juice of 1 lemon
- 1 clove of garlic, minced
- 1 cucumber
- 2 cloves of garlic, minced
- 1/4 of a cup soybean oil
- 500g of strained yogurt (18 ounces)
- 1-2 tbsps of lemon juice
- A pinch of salt
- For a serving of 4 – 6
- 4 large onions
- 6 cloves of pressed garlic
- 2 chillies (optional)
- 2 tablespoons of tomato paste
- Vegetable oil
- 500g of beef, chicken or lamb (alt: mixed vegetables)
- 800g long grain rice
- 1,5 litres of water or stock (± 1 stock cube, depending on how much meat is used)
- Put tomatoes into the blender and set aside.
- Then, in a non-stick pot, fry pre-cooked meat in oil.
- When these have browned, remove and set aside.
- Add onions and fry until soft before adding garlic and blended tomatoes.
- Add meat stock and/or stock cube(s), tomato paste, ground white and black pepper and stir. Remember to season strongly because rice will later be added to this sauce.
- Cook for ± 10 minutes on medium heat before adding rice. Stir and mix well before covering.
- Cook on low heat for ± 20 minutes. Add vegetables and mix well.
- Add about 1 cup more of water and continue to cook on low heat until rice is done.
Risotto Crab Balls
- 2 tablespoons butter
- 1 onion,minced
- 1 1/2 cups Arborio rice
- 1 (64-ounce) box low-sodium chicken broth, warmed
- 1 (8-ounce) container lump crabmeat, picked free of shell
- 1 (5-ounce) package shredded Parmesan cheese
- 1 teaspoon lemon zest
- 1 teaspoon old bay
- 2 cups Italian-seasoned panko (Japanese bread crumbs)
- In a large saucepan, melt butter over medium-high heat.
- Add shallot, and cook, stirring frequently, for 4 minutes or until just tender.
- Add rice, and cook, stirring constantly, for 3 to 4 minutes or until rice begins to brown.
- Add warm chicken broth, ¾ cup at a time, allowing liquid to be absorbed after each addition, stirring constantly.
- Remove from heat, and stir in crabmeat, cheese, lemon zest, and pepper.
- Spread mixture to about ½ inch thickness on a rimmed baking sheet; cover and chill for at least 4 hours or up to 2 days.
- Form mixture into 1 inch balls.
- Roll into bread crumbs to coat.
- In a Dutch oven, pour oil to a depth of 3 inches. Heat oil over medium heat to 350 degrees.
- Fry risotto balls in batches for 2 to 3 minutes or until golden brown.
- Drain on paper towels.
- Serve immediately.
- To freeze ahead, place fried risotto balls on a rimmed baking sheet; cover and freeze for up to 1 month. Remove from freezer. Preheat oven to 350 degrees. Bake risotto balls for 15 to 20 minutes or until heated through. Serve hot or at room temperature. Garnish with grated Parmesan, if desired.