Today on DelmarvaLife:
On Monday, we told you about a year-long campaign called Rising Tide. WBOC has teamed up with Sherwood of Salisbury to help charities on Delmarva. We kicked off the first event today which benefits Operation We Care, a local organization that sends care packages to troops overseas. Drop-off locations are Sherwood of Salisbury, Auto Outlet 99 in Cambridge, and WBOC in Milton and Dover. You can drop items off until 7:30 pm tonight at those locations. To learn more and to find out what items are being collected, go here.
February is heart month and we have been learning so much about out heart thanks to our friends at Peninsula Regional Medical Center. Today we’re learning about the network of blood vessels that carry blood to and from the heart with Dr. Douglas Wilhite, vascular surgeon at PRMC.
When you think of an Aurora-Borealis, or the Northern Lights, you probably do not think about Delmarva. However, Delmarva does have a connection with the lights and Keith Koehler, specialist with the Office of Communications at NASA Wallops Flight Facility, joins us and tells us all about it.
Education Technician at the Salisbury Zoo, Lara Nagle, and Americorps Member, Meg Tyndall, join us today to talk about how you can become a volunteer at the Salisbury Zoo. Volunteers at the zoo help with education programs such as guided tours, live animal presentations, and school programs. Volunteers serve as on-site experts for their guests. They share their knowledge of animals, nature, and conservation with visitors. No experience is necessary to become a volunteer at the zoo. They will teach you everything you need to know. Learn more about becoming a volunteer here.
If you do become a volunteer at the Salisbury Zoo, you’ll get to hang out with some pretty neat wild animals. Lara and Meg brought in a few of those wild animals today – a barred owl, chinchilla, and bearded dragon.
We’re pairing two foods in the DelmarvaLife kitchen today that you might not normally pair together. Owner of The Salty Wave, Joe White, is here to mesh oysters and tacos together to make a yummy dish – fried oyster tacos.
Fried Oyster Tacos
- Pint of fresh shucked, local oysters
- 1/2 pound of shredded cabbage
- 8 oz of shredded Monterrey Jack cheese
- 12-9″ soft flour tortilla shells
- 8 oz of cream or buttermilk
- 12 oz of plain bread crumbs seasoned with salt, pepper, and Shrimp Boat Spice
- Pico to taste
- Mild seafood aioli to taste-see recipe
- Medium sauce pans with 1″ of vegetable oil at 350 degrees
- Tongs
- Bake tortilla shells in 350 degree oven for 1-2 min, remove before they are crisp
- Heat 1″ of vegetable oil to 350 degrees in medium sauce pans
- Dip 6 fresh oysters in cream then dredge in bread crumbs at a time (makes 3 tacos each time)
- Place directly into hot oil in sauce pan
- Brown for 1.5-2 min /side
- Remove and place on paper towel to drain for 1 min
- While oysters drain, place shredded cabbage, Monterrey jack cheese, and pico (if you like) on lightly toasted tortilla shell
- Place 2 fried oysters on each taco shell and drizzle mild seafood aioli on oysters
- Fold taco shell and enjoy
