What’s Happening Today – December 5, 2019
Today on DelmarvaLife –
Salisbury Elks Lodge 817 is putting together holiday meal baskets to deliver to those in need on Christmas Eve. We learn about the effort and how you can help.
It’s been described as one of the most impressive homes on Maryland’s Lower Eastern Shore. It’s called “Beverly of Somerset.” For the first time in decades, you can tour the home during the Princess Anne Historic House Tour Saturday, December 7th from 1 p.m. to 5:30 p.m.
Anyone who has had a dog day deserves a spa day, and that goes for our four-legged friends. We visit Cathy’s Pet Salon, Spa and Doggie Daycare to see how your pet can get a snazzy new look for the holidays.
The team at Salisbury Cycle and Fitness makes it easy to stay fit during the cold season. 102.5, WBOC’s Corey Phoebus stopped by to see some of the indoor fitness equipment.
We are in the DelmarvaLife Kitchen with Chef Jerome Brown of Dockside in Pocomoke. Today we make Pecan and Walnut Crusted Salmon with Lemon Glaze as well as Oyster Pudding.
Pecan and Walnut Crusted Salmon with Lemon Glaze
• 4 SALMON FILETS
• 2 TABLESPOONS UNSALTED BUTTER
• 1/4 CUP HONEY
• 2 TABLESPOONS REDUCED SODIUM SOY SAUCE
• 1 TABLESPOON BROWN SUGAR, PACKED
• 1 TABLESPOON FRESHLY GRATED GINGER
• 2 CLOVES GARLIC, MINCED
• JUICE OF 1 LEMON
• 2 TEASPOONS CORNSTARCH
FOR THE PECAN CRUST
• 1/2 CUP FISHER NUTS PECAN HALVES
• 1/2 CUP PANKO*
• 1/4 CUP FRESH PARSLEY LEAVES
• KOSHER SALT AND FRESHLY GROUND BLACK PEPPER
PREHEAT OVEN TO 400 DEGREES F.
TO MAKE THE PECAN CRUST, COMBINE PECANS, PANKO AND PARSLEY IN THE BOWL OF A FOOD PROCESSOR UNTIL MIXTURE RESEMBLES COARSE CRUMBS; SEASON WITH SALT AND PEPPER, TO TASTE. DREDGE EACH SALMON FILET WITH PECAN MIXTURE.
MELT BUTTER IN A LARGE OVEN-PROOF SKILLET OVER MEDIUM HIGH HEAT. WORKING IN BATCHES, ADD SALMON TO THE SKILLET AND SEAR BOTH SIDES UNTIL GOLDEN BROWN, ABOUT 1-2 MINUTES PER SIDE.
• PLACE INTO OVEN AND BAKE UNTIL FISH FLAKES EASILY WITH A FORK, ABOUT 10-12 MINUTES.
• TO MAKE THE LEMON GLAZE, COMBINE HONEY, SOY SAUCE, BROWN SUGAR, GINGER, GARLIC, LEMON JUICE AND CORNSTARCH IN A SMALL SAUCEPAN OVER MEDIUM HEAT. BRING TO A BOIL; REDUCE HEAT AND SIMMER UNTIL SLIGHTLY THICKENED, ABOUT 3-4 MINUTES.
• SERVE SALMON IMMEDIATELY WITH LEMON GLAZE.
2 cups ritz crackers
1/2 cup butter
3/4 cup light cream
1/4 tsp Worcestershire Sauce
Mix together saltine crumbs and melted butter.
Spread about ⅓ of this mixture in an 8-inch pie plate.
Drain oysters, reserving ¼ cup of the liquid and spread half the oysters over the crumbs.
Use another ⅓ of the crumbs to make a second layer, then spread the rest of the oysters over it.
Mix cream, the oyster liquid and Worcestershire sauce and pour this over the oysters.
Top with remaining crumbs and bake at 350℉ (180℃) F for 45 minutes or until crusty.
Did you have family, friends or any other connection in Dorchester County 50 years ago? Then there may be a message or treasure waiting for you! During the county’s 350th Anniversary Celebration in September, officials opened a 50-year-old time capsule filled with letters, small packages and mementos from 1969. Many were addressed to “heirs,” “descendants” or the “future generation.” The 350th Anniversary Committee is now putting out a call to the community to help spread the word and connect these treasures with their proper owners! For a list of unclaimed items, click here.
We announce another three winners in our Holiday Guide Giveaway! You could win one of more than 80 daily prizes to many of your favorite local businesses. Plus, with our holiday coupons, you can save money on gifts for the entire family. To enter our Holiday Guide, to read the rules, or to check out the incredible savings, click here.
Do you know someone who has a birthday or wedding anniversary coming up? A great way to celebrate is with a DelmarvaLife Occasion. Submit your occasion here.