Today on DelmarvaLife:
Flooding from Hurricane Harvey has displaced tens of thousands of people in the Houston and surrounding area. The widespread devastation caused by Harvey has prompted Sherwood Automotive’s Rising Tide program to ask you to help us provide financial donations for the youngest victims of this historic storm. To make this happen, Sherwood Automotive has teamed up with WBOC’s Bless Our Children campaign. Every cent you donate to the Bless Our Children program through September will go directly to charities helping children affected by this disaster. To donate, go here.
Heroin addiction is growing at an unprecedented rate and it threatens all of us here on Delmarva. Executive Director of Delmarva Teen Challenge in Seaford, Bob Carey, and Senior Pastor at Union United Methodist Church in Bridgeville, Rev. James Penuel III, join us on the DelmarvaLife couches to tell us about Home of Hope. Recognizing that many women experiencing addiction have not developed effective parenting relationships with their children, Home of Hope provides a residential facility that will enable moms to grow with their children. There is an upcoming golf tournament called Driving Home Hope is Thursday, Sept. 7. Registration is at 7:30 am and the event starts at 9 am at Heritage Shores in Bridgeville. Another event is Night for Carey’s Benefit for Cristina Carey on Friday, Sept. 8 at Crossroad Community Church in Georgetown with doors opening at 6:30 pm. Proceeds raised at the upcoming events will help make the Home for Hope a reality.
Many parents are sending their kids off to college with certain worries. And there are also a lot of parents sending their kids to college who have different worries, such as their children having auto-immune diseases like type 1 diabetes. The team at Nemours/Alfred I. duPont Hospital for Children says that the separation doesn’t have to be difficult. Sydney Whitfield recently paid a visit to the hospital in Wilmington, Del. to find out why.
We meet a unique group of athletes today who prove on a daily basis that nothing will stop them from succeeding. The athletes are part of the special needs cheer team the Nor’Eastern Storm Shooting Stars. Their coaches Lauri and Katya Andrews tell us all about this incredible program and how the team has a goal to meet in February. To help the team meet their goal, they are having a quarter auction on Saturday, Sept. 9 at Delmar VFW with doors opening at 5 pm. The team also shows off some of their skills today on the Mid South Audio Stage.
With Labor Day weekend coming up this weekend, some may have an extra morning to kick back and enjoy brunch. We’ve got the perfect recipe for you today! Executive Chef David Wells with EVO Public House shares his recipe for Southern Fried Chesapeake Benedict with us and you’re definitely going to want to try this one out at home.
SOUTHERN FRIED CHESAPEAKE BENEDICT
Buttermilk Fried Chicken, Crab Pimento Cheese, Poached Eggs, House Made Biscuits, Alabama White Sauce
- 1 lb boneless skinless chicken thighs
- 1 cup buttermilk
- 1 cup seasoned flour (or favorite chicken breading)
- salt & pepper to taste
Instructions: Season chicken with salt and pepper. Dust each piece in flour, coat in buttermilk, then dip again in flour to coat. Heat 2 inches of oil in a heavy bottom skillet to 350. Add chicken and cook to internal temp of 165 by rotating chicken every two minutes until done. Drain on paper towels or cooling rack.
ALABAMA WHITE SAUCE (makes about 1 cup)
- 1 cup mayonnaise
- ¼ cup apple cider vinegar
- 1 Korean red pepper paste
- 1 tsp Worcestershire sauce
- ½ tsp celery seeds
- ¼ tsp Aleppo pepper or ¼ teaspoon crushed red pepper flakes
- ¼ tsp cayenne pepper
- Kosher salt and freshly ground black pepper
Instructions: Whisk mayonnaise, vinegar, hot chili paste, Worcestershire sauce, celery seeds, red pepper paste, and cayenne in a small bowl; season with salt and pepper.
CRAB PIMENTO CHEESE
- 1 8oz cream cheese
- ¼ cup mayo
- ¼ cup sour cream
- 3 TB canned pimento
- 1 tsp Worcestershire sauce
- ½ tsp season salt
- 2-3 dashes tabasco sauce
- ½ cup grated sharp cheddar
- Old Bay to taste
- ½ lb crabmeat (backfin or claw)
Instructions: Blend all ingredients except the crab meat in food processor until smooth. Blend in crab meat by hand. Can be made a day in advance.