Today on DelmarvaLife:
Summer is winding down and it’s almost back to school time. That means back-to-school shopping, open houses, teacher visits, and lining up before and after-school care. We’re talking about an active environment that provides homework help so you don’t have to deal with it after a long day. We hear all about Chesapeake Martial Arts today!
Lisa paid a visit to Riverside and Milford Street Pharmacies in Salisbury to learn all about the reputation they have built with their community for nearly a half century.
Last year, the Shore Craft Beer Fest was cancelled due to rain. But this weekend, it’s all systems go. CEO of Shore Craft Beer, Ann Hillyer, and Brewer, Eric Camper with Tall Tales Brewing Company, join us in the studio today to tell us all about the event. We even get to taste some craft beers.
Chincoteague Pony Enthusiast and Photographer, Darcy Cole, joins us in the studio one week after the Chincoteague Pony Swim to tell us what the ponies are up to now.
National Oyster Day is August 5 so we invited Chef Kyle Rhodes from Chesapeake and Maine in Rehoboth Beach to help us celebrate. He’s making a corn and crab roasted oyster.
Corn & Crab Roasted Oysters
Yield: 36 Oysters
36 Ea Favorite Oysters
2 Ea Fifer Corn
1 Ea Jalopeno (Small Dice)
½ Ea Red Onion (Small Dice)
10 Ea Baywater Cherry Tomatoes (Cut into Quarters)
½ Bu *Cilantro (chopped fine)
2 Ea Cloves of Garlic (minced)
36 Ea Jumbo Lump Crab Nuckles
½ C Corn Lime Broth
Procedure:
1. Pre heat oven to low broil
2. While oven is preheating shuck corn and cut kernals off the ear.
(Hint: place ears of corn in a large bowl and cut into that so corn
doesn’t run all over the house.)
3. Cut remaining vegetables and place in bowl and mix together well.
4. Season to taste
5. Shuck Oysters and place on a baking pan with aluminum foil
6. Top each oyster with a helping of the salsa and place one piece of crab on
there as well.
7. Place in oven and broil for 5 to 8 minutes
8. Remove from oven and place 1oz of corn lime broth on top of each oyster
9. Garnish with Cilantro leaves
10. Most importantly ENJOY!
Corn Lime Broth
Yield: 2qts
½ G Veg Stock
½ C Heavy Cream
2 Ea Corn (No Kernals)
2 Ea Limes Zested
Procedure:
1. Place veg stock, heavy cream and corn into a pot and bring to a low simmer for about 30 minutes
2. Remove corn
3. Place zest in pot and reduce by half
4. Strain through a fine mesh strainer
5. Season to taste
6. Cool and reserve for later use
