Today on DelmarvaLife:
This beautiful peninsula we live on served as the inspiration behind the book, “Eastern Shore Road Trips.” The book is on Amazon’s best seller list in the travel category. Author, Jim Duffy joins us in the studio to tell us all about his book.
When you go camping or on a hiking trip, it’s tough to wash your clothes. In today’s Put It to the Test, we test out the Scrubba Wash Bag with Eagle Scout and avid camper, Mike Hitch.
If you’re not enjoying your workout, you’re going to have a hard time sticking to it. The folks at Rise Fitness and Adventure took this into consideration when designing their gym in Rehoboth Beach, Del. Sean stops by Rise Fitness and Adventure to see some of the ways they make working out fun.
We’re mixing breakfast foods and pasta in the DelmarvaLife kitchen as we get a preview of an upcoming event, Celebrity Chef’s Beach Brunch. Brenton Wallace from Crust and Craft is making Breakfast Sausage Ragout, Poached Egg and Pecorino Cheese. Brenton and Co-Chair of Celebrity Chef’s Beach Brunch, Nicole Bailey tells us all about the upcoming event taking place on Sunday, Oct. 2 at the Rusty Rudder in Dewey Beach, beginning at 11 am. Get tickets here.
Breakfast Sausage Ragout, Poached Egg and Pecorino Cheese
1 tablespoon extra-virgin olive oil
1 pound pork breakfast sausage, removed from the casings
3 cloves garlic, thinly sliced
1 onion, finely minced
1 carrot, finely minced
1 bunch thyme leaves
1 bunch oregano leaves
3 teaspoon dried sage
1/2 cup white wine
16-ounces can peeled San Marzano tomatoes and their juices
2oz Pecorino Cheese shaved
Salt and pepper
1# cooked Rigatoni
3oz dice unsalted butter
In a 12 to 14-inch skillet, heat 1 tablespoon olive oil over high heat
until just smoking. Add the sausage and cook over high heat until it
begins to brown in its own fat. Drain the excess fat and stir in the
garlic, onion, carrot, 1/2 of the thyme, 1/2 of the oregano, dried sage,
white wine and tomatoes and bring to a boil. Reduce heat to a simmer
and cook, uncovered, 20 minutes, until mixture has a thick ragu
consistency. Stir in the remaining thyme and oregano.
In a sauté pan add 8 oz of the Ragu and 1oz of butter and turn on high.
When hot and bubbling add the rigatoni and toss. Season with salt and
pepper. Place in a pasta bowl and garnish with shaved pecorino. Top
with a soft poached egg.
If you’re playing in our High School Football Showdown, be sure to get your picks in and keep checking the leader board to see where you rank among the competition. If you haven’t registered to play yet, it’s not too late! Enter here. Each correct prediction accumulates points and the highest scoring player will have the chance to win a trophy delivered to you by WBOC Sports Director, Matt Pencek, in Chopper 16.
Sesame Street Live “Elmo Makes Music” is coming to Salisbury on Wed., Oct. 12 at the Wicomico Youth and Civic Center. We’re giving away a family four pack of tickets each weekday beginning Monday, Sept. 26 through Friday, Sept. 30. For your chance to win, go to the DelmarvaLife home page at DelmarvaLife.com, click contests under the DelmarvaLife tab, and then click the Sesame Street Live giveaway link. Fill in the required fields and submit. Good luck and we will announce our first winner tonight at 5 pm. Enter here.
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