Today on DelmarvaLife –
The Mid South Audio Stage in Historic Studio D used to be filled with lots of local music. Ever since COVID-19, the stage has been music-free. Which means the talented Mid South Audio crew have also stopped working. Today, we talk with the Owner of Mid South Audio, Kevin Short, to discuss the impact of COVID-19 on the entertainment industry and how they plan to move forward in the future.
Over the years, we’ve learned about Benedictine – a program that supports the “differently-abled” and helps them succeed in all aspects of life. In light of COVID-19, the program has been overcoming obstacles. We talk with Benedictine’s Executive Director, Scott Evans, to discuss some of those obstacles and how the program continues to stay on track.
Last time, Food Bank of Delaware Executive Chef, Tim Hunter, was in the kitchen, he made Stuffed Flounder. This time, Chef Hunter is in the kitchen making Grilled Tuna with Mango White Corn Salsa. Can you say YUM?! Check out the recipe below.
Grilled Tuna:
Salt & Pepper to season.
Rub with olive oil.
Pre-heat grill.
Grill each side of tuna for 2 or 2 1/2 minutes, you want the center to be rare or the tuna will be tough and dry.
Allow to rest for 5 to 10 min.
Mango White Corn Salsa:
2 or 3 medium size mangos peel and diced.
2 or 3 ears of of corn cut corn off of husk.
2 medium size tomato’s diced.
2 green onions chopped.
1 large garlic clove chopped.
1/4 cup cilantro 1/4tsp cumin. 1/3 cup of basil.
2tbsp fresh lime juice.
1 jalapeño chopped.
1 medium red onion chopped.
Salt & Pepper to taste.
Mix all ingredients in bowl store in refrigerator for 1 hour.
Back in January, Hope For Success rocked the Mid South Audio Stage. Since then, the group has been busy – writing new original music and meeting celebrities. Today, they’re talking about how they’re spreading their message of positivity in tough times. Plus, they’re performing a new original song.
Want a new twist on classic potatoes? Try our Perfect Pesto Potatoes. Made up of a few simple ingredients and easy to throw together, these potatoes will quickly become a house favorite. Check out the recipe below.
What You’ll Need
- 1/4 cup plus 2 tablespoons olive oil, divided
- 3/4 teaspoon salt, divided
- 1/4 teaspoon black pepper
- 6 medium Idaho baking potatoes (about 2 1/2 pounds total), cut into 2-inch chunks
- 1 cup fresh basil leaves
- 1/2 cup grated Parmesan cheese
- 1/4 cup pine nuts
- 1 clove garlic
What to Do
- Preheat oven to 425 degrees F.
- In a large bowl, combine 2 tablespoons oil, 1/2 teaspoon salt, and the pepper; mix well. Add potatoes and toss until well coated. Place potatoes on a large rimmed baking sheet.
- Roast 40 to 45 minutes or until crisp and brown on the outside and tender on the inside, turning halfway through the roasting.
- Meanwhile, to make the pesto sauce, in a blender or food processsor, combine basil, remaining 1/4 cup oil, Parmesan cheese, pine nuts, garlic, and remaining 1/4 teaspoon salt; blend until smooth.
- Place potatoes in a large bowl, add 1/2 cup pesto sauce, and toss until evenly coated. Serve immediately. Refrigerate any leftover pesto sauce for another use.
While submissions for the Coolest Masks on Delmarva have ended, there is still plenty of time to vote for your favorites. Voting ends May 24th. Winners will be picked on May 25th and will receive a $1,000 donation to either The Food Bank of Maryland-Eastern Shore or The Food Bank of Delaware. To vote, click here.
