What’s Happening Today – March 31, 2021
Today on DelmarvaLife –
We’re celebrating a huge honor for a Salisbury student. Sarah Forrestal just received her acceptance letter to Sheridan University, in Ontario. She’s one of 100 students worldwide to make it into the school’s animation program. We’ll introduce you to this talented teen.
The night sky can be like a work of art. When it gets dark, step outside and check it out. We learn about International Dark Sky Week, and hear about one Delmarva town that’s encouraging you to participate.
DelmarvaLife is all about Delmarva, so we’re also celebrating local authors. We’re off to The Greyhound Indie Bookstore and Fine Art Gallery, in Berlin, to hear about a few “hot reads.” We’ll also learn about owner Susan Ayers Wimbrow’s published book, Death is My Life.
Read, read, read! It’s so important for our little ones. That’s why “book barns” are popping up inside schools on Delmarva. We check in with the team at the Delaware Farm Bureau to learn more about the program that aims to teach students about agriculture, and everything that entails.
Bring your appetite! We visit The Shrimp Boat, in west Ocean City. Owner Joe White shows us his take on Salmon Oscar. He also shares a simple Hollandaise Sauce. Enjoy!
Easy Blender Hollandaise Sauce
¾ Cup salted butter
3 egg yolks
1 tablespoon lemon juice
½ teaspoon salt
⅛ teaspoon of Shrimp Boat Spice
Melt the butter slowly in a small pot. Try not to let it boil-you want the moisture in the butter to remain there and not steam away.
Blend egg yolks, lemon juice, salt, until lightened in color:
Add the egg yolks, lemon juice, and shrimp boat spice into your blender. Blend the egg yolk mixture at a medium to medium high speed until it lightens in color, about 20-30 seconds.
The friction generated by the blender blades will heat the yolks a bit. The blending action will also introduce a little air into them, making your hollandaise a bit lighter
Lower blender setting, slowly drizzle in melted butter:
Once the yolks have lightened in color, turn the blender down to its lowest setting (if you only have one speed on your blender it will still work), and drizzle in the hot melted butter slowly, while the blender is going.
Continue to blend for another couple of seconds after the butter is all incorporated.
Adjust salt and lemon juice to taste.
Turn off the blender and taste the sauce. It should be butter, lemony and just slightly salty. If it is not salty or lemony enough, you can add a little lemon juice or salt to taste.
If you want a thinner consistency, add a little warm water. Pulse briefly to incorporate the ingredients one more time.
Store until needed in a warm spot, e.g. next to the stovetop. Use within an hour or so
1 two pound piece of salmon
16 pieces of asparagus steamed and lightly salted
1 batch of easy blender hollandaise sauce
1 pound of jumbo lump crab meat
Season your salmon with salt, pepper, and fresh lemon juice. Place the salmon skin side down on a greased pan and cook at 400 degrees in the oven.
While your salmon is cooking, steam the asparagus until it is cooked al dente. You can put it into an ice bath to stop the cooking process. Place the asparagus to the side.
Pull your salmon out of the oven once it reaches 125 degrees. This is medium.
Add olive oil to a hot saute pan and sear both sides of the salmon.
Remove the salmon once it reaches 145 degrees and plate.
Lay the steamed asparagus on top of the plated salmon.
In your already hot pan, quickly saute your jumbo lump crab. Once it is warm, place on top of the asparagus and salmon.
Drizzle with your hollandaise sauce and sprinkle the The Shrimp Boat’s Shrimp Spice.
What You’ll Need
- 2 tablespoons olive oil
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 3 sprigs fresh rosemary, divided, stems removed and chopped
- 2 racks of lamb (about 2-1/2 pounds)
- 1 cup mint jelly
- 1/2 cup red wine
What to Do
- Preheat oven to 325 degrees F. Coat a baking sheet with cooking spray.
- In a small bowl, combine oil, onion powder, garlic powder, salt, pepper, and 2 rosemary sprigs; mix well. Rub mixture evenly over lamb and place on baking sheet. Roast lamb 45 minutes for medium-rare or until desired doneness.
- Meanwhile, in a small saucepan over low heat, combine jelly, wine, and remaining rosemary sprigs, and cook 6 to 8 minutes or until jelly is melted and mixture is slightly thickened. Slice lamb chops and serve with mint sauce.