Today on DelmarvaLife –

We sit down with Brittany Glenn the Executive Director of Horizons Salisbury to hear how to support its mission. The cause is to support the community and students with their strongly academic and creative program. You can help support Horizons on Giving Day which is on May 16th from 12-3. This day is for a nation-wide fundraiser for all of the Horizons Programs. The program runs solely on donors and grants so this is a big part of what makes Horizons work for our community. Click the Link to learn how to donate to Horizon’s Salisbury!

We’re also learning more about hearing loss today. Lyle Johnson, with the Audio Advantage Hearing Aid Center in Salisbury, can help.
He’ll discuss a few red flags that might indicate a problem.

We have introduced you to the Porch Protection Systems, and every time we air those stories, we get a lot of feedback from viewers who want to know *more!We sent 102.5 WBOC’S Corey Phoebus to the production facility where porch protection systems are made in Delmar, to answer any and all questions you might have, when it comes to enjoying your porch year-round.

And we’re in The Kirby And Holloway Kitchen today.
Chef Ross Thompson From “G Rehoboth” is here to show us how to make Scallops With A Blood Orange Twist, and he’s making Chicken Masala – *not Marsala.We’ll learn the difference between the two

Chicken Tikka Masala

Ingredients:
3 pounds chicken breasts, cut into cubes
Marinate Chicken:
4 tbsp lemon juice
12 garlic cloves
1 inch piece fresh ginger
2 1/4 tsp cumin seeds
1 tsp ground coriander (coriander powder)
1 tsp garam masala
2 tsp paprika
2 tsp red chili powder
4 Tablespoon yogurt
4 Tablespoon Olive oil
Salt to taste
Chicken Tikka Masala Sauce:
4 Tablespoon oil
1 1/2 large onion, chopped
1 Tablespoon minced ginger (ginger paste)
2 tsp fenugreek leaves (Kasoori Methi-in a yellow box)
1 tsp ground turmeric (turmeric powder)
4 tsp ground coriander (coriander powder)
2 tsp paprika
2 tsp red chili powder
2 tbsp tomato paste
1 cup canned tomatoes
2 tsp lemon juice
1 1/4 cup fresh cream
1 tsp garam masala
A handful coriander (cilantro) leaves, chopped
Salt to taste
1/4 cup Water
Directions:
Place chicken pieces in a large bowl. Rub with lemon juice and enough
salt. Marinate for 30 minutes in the refrigerator.
Meanwhile, place garlic, ginger, cumin, coriander, garam masala, chili
powder, and yogurt in a blender. Process until smooth. Add this paste
to the bowl of chicken. Add in oil and mix well. Marinate for at least 30
minutes or overnight if possible.
When you are ready, preheat grill. Thread the chicken pieces onto
skewers. Grill, turning occasionally, for 15 – 20 minutes or until cooked
through. Remove chicken from skewers. Set aside.
Meanwhile heat oil in a large pan over medium heat. Add onions. Saute
for 2-3 minutes or until lightly browned. Add ginger. Saute until
aromatic. Add ground turmeric, ground coriander, paprika and red chili
powder. Saute for a minute. Add tomato paste and fry for a few
seconds. Now add in the tomatoes. Saute until they are soft and
mushy. Bring to a boil, reduce heat and simmer for 2-3 minutes.
Add lemon juice and cream. Add in enough water to make a thick
sauce. Season with salt. Simmer, stirring occasionally, for 3-4 minutes.
Add more water if needed.
Add garam masala and coriander (cilantro) leaves. Heat through. Stir.

G Scallops
Yield: 1 Entree
Ingredients:
4 U-10 Scallops, domestic
Roasted Red Pepper Coulis
Pickled Romanesco
Fresh French Radish, sliced thin
Blood Orange Buerre Blanc
Micro Greens
Directions:
Pan sear scallops in an extremely hot sautee pan with oil. Once color is achieved, turn over to the other side, turn off flame under scallops and place in a 350 degree oven for 3 minutes.
Prepare Plate with your base of red pepper coulis, next place your scallops on top of the sauce, garnish with pickled romanesco, radish and micro greens.
Blood Orange Buerre Blanc
Ingredients
1 cup dry white wine
1/2 cup white wine vinegar
1 shallot, cut in half
1 pound cold and cubed butter
1 cup cold heavy cream
Salt, to taste
4 oz. Fresh Blood Orange Juice
Directions
In a saucepan, heat the wine, vinegar and shallots until the liquid boils, then lower the heat and continue simmering, about 10 minutes, until the liquid has reduced down to about 2 tablespoons. This should take about 10 minutes.Add cream, if adding cream.
Once the mixture has reduced, remove the sauepan from the heat, and slowly, but rapidly whisk in the cubes of butter, one or two cubes at a time. As the butter melts and incorporates, add more butter and keep whisking. The finished sauce should be thick, smooth, and creamy.
Add Juice Season with salt to taste. Straining the shallots is traditional, but optional.
Roasted Red Pepper Coulis for Scallops
Ingredients:
3 large red bell peppers
3 tablespoons extra-virgin olive oil
1 medium shallot, thinly sliced
1 tablespoon sherry vinegar
Salt and freshly ground white pepper
Directions:
Roast the red peppers directly over a gas flame or under the broiler, turning occasionally, until the peppers are blackened all over. Transfer the peppers to a bowl and let cool completely. Peel the peppers and discard the skins, seeds and cores. Coarsely chop the peppers.
In a blender, combine the peppers with the olive oil, shallot and vinegar and puree until very smooth. Season the coulis with salt and white pepper.
Make Ahead: The red-pepper coulis can be refrigerated overnight. Bring to room temperature before serving.