What’s Happening Today – Oct. 11, 2018
Today on DelmarvaLife:
Hurricane Michael hit land as one of the most powerful hurricanes in decades. And although it’s weakening as it makes it’s way here – the timing of the storm is expected to create some problems here on Delmarva. We check in with the Storm Tracker Weather Center for more on what we can expect tonight and tomorrow.
The Biggs Museum and the Delaware State Fair are partnering for an exciting new event called The Great Delaware Pumpkin Carve Festival is on Oct. 26 and Oct. 27 at the Delaware State Fair Grounds. They are seeking creative carvers for the event – from beginner to expert. Pumpkins will range from 75-250 lbs. There is also hayrides, a bonfire, kids pumpkin crafts, all kinds of food selections, seasonal craft beers, wines and ciders, spooky ice bumper car rides, haunted barns walk-through attractions, and much more!
Our Kindness Queen, Grace Foxwell Murdock of Professional Grace, joins us in Historic Studio D today to talk about the upcoming Dance for Kindness event taking place on Nov. 11 in Salisbury. Register to be a part of the dance here.
Remember when you were in art class and there was always the one student who just stood out? Their work was on a different level – like a professional level. There are many students like that here on Delmarva and they have the opportunity to expand on their skills thanks to something called the Visual and Performing Arts Program. Michael Morris is one of those program’s instructors and Morgan Helfrich is an alumni. You can learn more about the Visual and Performing Arts Program at Third Friday on Oct. 19 from 5 pm – 9 pm at Salisbury Art Space.
How did you sleep last night? If you are like millions of Americans, probably not well. There are several factors that could affect your sleep, but a common one is your mattress. That’s why the sleep experts at Johnny Janosik World of Furniture can give you a “rest test” and help you find the perfect mattress.
Sussex County Bureau Chief Madeline Overturf stops by to talk about a new series she has been working on that explores the darker businesses incorporated in Delaware. You can catch “Incorporating in Delaware” tonight at 7 pm.
Jim Glenn, the executive chef at Poseidon’s Pub, a new restaurant inside Ocean Downs Casino in Berlin, Md., joins us in the Kirby and Holloway Kitchen today to make beef short ribs with an orange cilantro jalapeno glaze on a fried cheesy grit cake.
Beef Short Ribs
- Beef Short Ribs, 8oz cut 10 each
- Black Pepper
- Beef Broth 1.5 gal
- Garlic, Minced 2 Tbs
- Carrot, Chopped rough 2 each
- Onion, chopped rough 2 each
- Soy Sauce 1 cup
- Orange Juice 2 cup
- Salt and pepper short rib portions liberally. Let sit overnight (if possible).
- Add remaining ingredients into bottom of a 4 or 6 inch hotel pan. Place roasting rack in pan. Sear short ribs on all sides until brown. Place
ribs on roasting rack in hotel pan. Cover tightly with aluminum.
- Bake in 325 degree oven for 2 to 2.5 hours. Meat should be tender and soft. Pull short ribs out of pan to cool. Strain cooking liquid, cool and
reserve for glaze.
Orange Cilantro Jalapeno Glaze
- Beef stock, fat skimmed, from short rib braise 2 qt
- Orange Juice 1 qt
- Soy sauce 1 qt
- Jalapeno pepper, roasted, seeds removed 3 each
- Cilantro stems 1 bnch
- Brown sugar 1 lb
- Combine all ingredients in a medium sauce pot.
- Bring to a boil and reduce slowly until thickened.
- Quick grits 2 cup
- Chicken Stock 2 qt
- White onion. Minced 3 tbs
- Butter 1/4 lb
- Cheddar Cheese, shredded 8 oz
- Jalapeno Pepper, roasted, diced fine, ribs and seeds removed 1 each
- Fresh Chive 2 tbs
- Fresh Cilantro 2 Tbs
- Saute onion in small amount of butter until translucent, add jalapeno pepper.
- Add grits and chicken stock.
- Cook until most moisture is absorbed.
- Stir in remaining butter, cheddar cheese, chive and cilantro.
- Spray half sheet pan with pan spray. Pour hot grit mixture on sheet pan evenly. Cool in refrigerator until firm.
- Mold into cakes with the top of a soup cup.
- For service: Lightly flour outside of cake and brown with oil or clarified butter on griddle or in sautee pan. Serve when hot throughout.