What’s Happening Today – February 26, 2020
Today on DelmarvaLife –
The Midshore Meals Til Monday Program started nearly three years ago. It’s a backpack program in Dorchester County that allows students to take home nutritious food over the weekend. DelmarvaLife’s Katie Zarrilli introduces us to the hearts behind the help.
Stop the Bleed is a campaign that encourages people to become trained on how to help in bleeding emergencies. State Coordinator for National Stop the Bleed Month and Paramedic, Rachael Cox explains why everyone should be trained.
The American Spiritual Ensemble travels the world to perform and, this weekend, they are performing in Salisbury. Founder and Director of the group, Dr. Everett McCorvey; along with Dr. John Wesley Write, an associate professor of music at SU, talk about this genre of music. We also get a performance on the Mid South Audio Stage.
The Delmar Diner is not your typical diner. It’s an eatery with more than 100 menu items. DelmarvaLife’s Katie Zarrilli visits the diner to get to know Chef Arif Kutlusoy and find out what powers his passion to cook. Chef Kutlousoy is also in the DelmarvaLife Kitchen showing us how to make Sesame Crusted Salmon and Vegetables.
Sesame Crusted Salmon
1 Cup Sesame Seeds
6 oz Salmon Filets, about 1” thick
2 Tablespoons Vegetable Oil
Dip the salmon filet in sesame seeds
Heat the oil over high heat in a non-stick pan until oil is shimmering, 2 – 3 minutes
Place the salmon filet in the pan and reduce the heat to medium high
Cook for approximately 4 minutes, turn filet over, cook for 3 minutes or until fish is done
¼ cup vegetable oil
2 tablespoons garlic
2 tablespoons ginger
¼ cup carrots
¼ cup onions
¼ cup green beans
¼ cup cabbage
½ cup jalapeno peppers
¼ cup red bell peppers
¼ cup broccoli
¼ cup tomatoes
½ cup chicken stock
½ cup sherry wine
3 tablespoons soy sauce
1 cup sweet chili sauce
½ cup pomegranate seeds
Heat the oil in a sauté pan over medium heat. Add ginger & garlic, cook until tender. Add onions & carrots, cook for 2 minutes. Add the remaining vegetables. Cook for 3 minutes. Finally, add chicken stock, sherry wine, soy sauce & sweet chili sauce, cooking until sauce is thick. Garnish with pomegranate seeds
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