What’s Happening Today – July 20, 2016
Today on DelmarvaLife:
We’re playing Search for Streicher 2.0! Be sure to look for the three clues during the show and try to guess where Sean is. We will let you know if you are correct at the end of the show.
Are you or have you considered becoming an organ donor? According to donatelife.net, 30,000 transplants last year alone brought new life to patients and families. Laurie Mallow knows very well the “ins and outs” of organ donation. Her daughter Brittney was a firefighter who died in a car accident. Brittney was an organ donor so after she passed, her mother Laurie, was in contact with those who her organs went to. Natalie was one of the organ recipients who received a kidney from Brittney. Natalie’s parents were thankful because they were on the list for about three years waiting for a match. Laurie talks about other recipients whose livers were changed because of Brittney’s gift. Laurie says Brittney wanted to become a firefighter to save lives and she ended up saving many lives.
Brothers, Gavin and Gabriel Bender from Delmar, join us in the studio with their mom Rebecca to share their story. Gavin has severe allergies. He was diagnosed with a rare, incurable disease called Eosinophilic Esophagitis. This disease causes white blood cells to build up in the esophagus and attack foods, and allergens, as if they are a virus. Gavin can only eat chicken, boiled carrots, and boiled white potatoes. Gavin is also allergic to nearly everything – all animals, molds, grass, trees, dust, and the list goes on. Gavin gets 98% of his nutrition from an amino based formula through a feeding tube. Gabriel is a 17-month-old boy with Mitochondrial Disease. This disease is considered the invisible inside killer. Most kids looks completely normal until the mito progresses. Mito affects your body from head to toe, breaking down and killing the muscles in your organs. Rebecca says that not loosing hope has gotten her family this far and keeps them in good spirits.
Our feet really take a beating during the summer, but it also is the time of year when we want them to look the best. Experts at About Faces Day Spa and Salon tell us all about how to get the balance between the two.
The Food Network pitched the challenge and Executive Chef Robbie Jester of the Stone Balloon Ale House in Newark, Del. accepted it. Robbie dominated on the show and beat Chef Bobby Flay. Robbie talks about his time on the show and what it was like to beat Bobby Flay and he also prepares the winning dish, At Home Cavatelli Shrimp Scampi. Robbie also shares his Sesame Sambal Tuna Poke recipe with us.
At Home Cavatelli Shrimp Scampi
Yield: 1 Portion
- 7 oz Cooked Cavatelli Pasta
- 7 each extra jumbo shrimp
- 2 oz halved grape tomatoes
- 1.5 oz chopped fresh garlic
- 6 fl oz favorite white wine
- 3 oz butter cold and cut into cubes
- 1 each lemon
- .5 oz arugula
- 1 oz rosemary garlic parmesan bread crumbs( you can just crush our favorite croutons if you’d like)
- 2 fl oz olive oil
Start by placing a medium size saute pan over high heat. Pour in the olive oil and and allow to heat for several seconds. Once the oil is just barely smoking add the shrimp. Once the shrimp are turning pink on one side add the cherry tomatoes and garlic. The garlic should cook until it is beginning to change color but not fully brown. Flip the shrimp over and add the white wine. Toss in the cooked pasta and allow it to cook and the wine to reduce by half. Now reduce the heat and add the butter and lemon juice. Swirl the pan by tilted it in a circular motion with your wrist so that it emulsifies. Add the arugula and toss gently. Taste the sauce and season with salt and pepper. Spoon the scampi into the serving bowl and top it with garlic parmesan bread crumbs.
Sesame Sambal Tuna Poke
Yields: 1 Portion
- 4 oz fresh tuna
- ½ each avocado
- 2 fl oz sambal sauce
- .5 fl oz sriracha sauce
- 1 tsp chives
- 1 tsp toasted sesame seeds
- .5 fl oz sesame oil
Cut the tuna into forkable pieces or smaller depending on your personal preference. Place in a bowl. Take your half avocado and cut it into pieces the size of the tuna. Add the sambal sauce, sriracha, and sesame oil and gently mix together with a wooden spoon. Taste a piece of the tuna and season it with salt and pepper to your tastes. Gently place the tuna poke a spoonful at a time into your chosen serving bowl and top with the toasted sesame and chives. Serve.
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