What’s Happening Today – March 1, 2019

The Fifty Fives Band

Today on DelmarvaLife –

If you have already done your taxes, you probably know. If you haven’t, you’ve probably heard. changes in tax laws are leaving some people with fewer deductions meaning less money back or owing the IRS. Betsy Wells with Provident State Bank talks about ways to make sure next year’s doesn’t hold any unwelcome surprises.

The lineup for the 79th National Folk Festival in Salisbury was announced this week. Local manager with the festival, Caroline O’Hare gives us the rundown and more details on the various acts scheduled to perform.

The Fifty Fives Band take the Mid South Audio stage to perform what they call “Rockabluzey.” The band describes the its sound as a mix of Rockabilly, Swing, Rock, 50’s, and Country music.

Chef Dane Wilfong of The Pines in Rehoboth Beach is in the Kirby and Holloway kitchen making Tuna on a Salt Block and Scallops with Butterfly Pea Risotto, Arugula Oil, and Beet Butter.

Tuna on salt block
Sushi grade Tuna (4oz)
Salt block (1 8×8 Himalayan salt block)

Tuna wash
Lemon juice (1 Tablespoon)
Olive oil (1/2 Tablespoon)
Pepper (pinch)

Slaw
Shaved asparagus (3 stalks shaven with a peeler)
Cherry heirloom tomatoes (sliced in rounds) (5 each)
Garlic (minced) (4 cloves)
Shallot (sliced) (1 each
Salt (1 t)
White pepper (1 t )
Red pepper flake (1 t)
Oregano (1 t)
White balsamic (splash)
Mustard oil (splash)

Garnish
Lemon wheel
Micro greens
Slice the tuna about a ¼ in and dip into the lemon wash before placing on the salt block.
Each side is to spend 30 seconds on the salt block to pick up salt block flavor.
Mix all of the ingredients together for the slaw keeping wet ingredients for right before serving.
Garnish with lemon wheel and carefully placed micro greens to your liking and serve!

Scallop with butterfly pea risotto, arugula oil, and beet butter
Scallops (4 each u 10)
Butter (2 Tblsp)
Thyme (2 stems)

Risotto
Arborio (1 cup )
Onion (1 T medium dice)
Butterfly pea infused white wine (1 T )
Beet juice ( 1 T)
Salt (1 t)
Pepper (1 t)
Oregano (1 t)
Granulated garlic (1 t)
Red pepper flake toasted (1 t)
Thyme leaves fresh (1 stem)
Fish stock (1.5 cups )
Butter ( 3 T)
Parmesan (2 T)

Arugula oil (1 T)

Beet butter
Purple beet (1 ea large cut in thin pieces)
Onion (1 large cut into julienne strips)
Garlic clove (3 ea peeled and mashed)
Thyme (3 stems chopped)
Oregano (1 stem chopped)
Rosemary (1/2 stem chopped)
Mustard oil (1 T)
White balsamic (1 T)
Salt
Granulated garlic
Pepper
Pepper flake
Olive oil (1 T for coating)

Garnish
Beet leaf
Carrot top
Fennel fronds
Micro greens

Risotto
Oil the pan lightly and sauté the onions to darken
Add arborio and toast gently before adding fish stock and seasonings reserve salt
Once the arborio is cooked al dente and the water is almost evaporated add in the butterfly pea an the beet juice to desired color and thicken with stirring in parmesan and butter.
Adjust seasoning and plate

Scallops
In a very hot oiled pan sear scallops on both sides long enough for a dark colored cust with out cooking all the way through
Finish with butter thyme and salt spooning butter over scallops to ensure moisture
Let rest on neutral surface for 30 seconds before plating

Plating
Put down the risotto on one side of the plate and place scallops on top in a line

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