What's Happening Today - August 11, 2016

Chef Johnny Mo with Mallard's at the Wharf, sings and plays guitar during our kitchen segment

Today on DelmarvaLife:

According to Sallie Mae, nearly a third of college costs were paid by grants and scholarships. Darryl Webster is the author of “How to Successfully Help Your Student-Athlete Earn a College Scholarship, A Parent Guide.” Darryl joins us on the couches to talk about his book and his personal success story.

Since it was originally published in 1963, Maurice Sendak’s “Where the Wild Things Are” has won the Caldecott Medal, been adapted into a feature film. was read by the Obama’s at this year’s Easter egg roll, and has sold over 20 million copies. Over the next couple of weeks, an exhibit will be in Dover celebrating the author’s life and artwork. Biggs Museum Curator of Education, Reggie Lynch, joins us to talk about the exhibit and activities for the kids. The exhibit will be on display at the Dover Public Library and the Biggs Museum of American Art between July 29 and September 11. The exhibition includes a wide variety of Sendak’s art, from an illustrated book report on Macbeth to opera set designs, and of course, illustrations from his children’s books.

Musical chef, Johnny Mo from Mallard’s at the Wharf in Onancock, Va., joins us in the kitchen to make jumbo lump eastern shore crab and corn salsa.

Jumbo Lump Eastern Shore Crab and Corn Salsa

1# eastern shore seafood jumbo lump crab
1/2 cup diced local tomatoes
1/4 cup diced onion
1/2 cup grilled sweet corn cut from Cobb
2 tbsp chopped fresh cilantro
Olive oil
Zest and juice of 1 lime
Diced Jalapeño to taste
Salt and pepper
——-
Method-
Combine all ingredients except crab in a large bowl and toss gently. Next carefully add lump crab and gently toss together.. Serve with tortillas or crostini at once. Can be refrigerated for up to 2 days

We usually do not see grills in an indoor kitchen, but outdoor kitchens are a different story. Sean visits with the Owner of Spicer Bros. Construction, Brian Spicer, and they make a beer can chicken recipe in the outdoor kitchen.

Beer Can Chicken

Ingredients:

1 whole chicken, about 5 pounds in weight
1 can of beer (I prefer the taller, skinnier cans)
2 tablespoons brown sugar
1 1/2 teaspoons salt
1 1/2 teaspoons pepper
1 teaspoon smoked paprika
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/8 teaspoon chipotle chili powder
2 tablespoons unsalted butter, at room temperature
3 tablespoons olive oil
2 limes

Directions:

Preheat the oven to 425 degrees F. Place a baking dish, roasting pan or dutch oven on a baking sheet. Open the can of beer and take a few sips and/or pour about 1/4 of it into the dish or pan. Set the can in the center of the dish.

Remove the giblets and any other parts of the chicken and discard or set aside for another use. If desired, wash the chicken but either way – pat it TOTALLY dry with paper towels. You don’t want one speck of liquid.

In a small bowl, stir together the sugar, salt, pepper, paprika, garlic powder, onion powder and chili powder.

In another bowl, add the softened butter. Add a few pinches (about 1/3 of the mix) of the spice mix to the butter and stir together until combined and smooth. Gently lift the skin of the chicken and rub the butter all over the breasts (UNDER the skin) and the thighs, if you can get to them. You only have to add a thin layer because much of the butter will run out of the chicken as it cooks. Push it up underneath the skin as far as it can go. Slice one of the limes into 1/8-inch slices and slide them up underneath the skin – as many as you can fit in one layer. Gently sit the chicken on top of the can of beer which is in the dish (OMG, so many things), the beer can going into the cavity of the chicken. Or you might have one of those fancy contraptions that makes beer can chicken easier.

Rub the outsides with olive oil – don’t miss a spot! And rub the remaining spice rub over top. Slice the other lime in half and shove it face down in the top cavity of the chicken (where the neck would be). Roast the chicken for 1 hour and 15 minutes. When finished, carefully remove the pans from the oven and let the chicken rest for about 20 minutes. I use kitchen tongs and my hands to gently remove the chicken from the can (it may take some wiggling) – discard the can and slice/serve the chicken as you wish.

There’s so much to do outdoors on Delmarva! We have many state parks in the area. WBOC Multimedia Journalists, Lauren Hitch and Lauren Holloway, took a day trip to Lums Pond State Park in Bear, Del. to complete the Treetop Adventure Course at Go Ape. This course includes zip lines, forty different obstacles, and so much more! Watch GoPro footage of the course here.

Hope you enjoy the show!

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