Today on DelmarvaLife –
It’s American Heart Month. TidalHealth Chief Physician Assistant for Cardiovascular Surgery, Steve Wilson, talks about the different treatment options following a heart attack.
Don’t leave home without it: a mask. Just as important as your car keys, your wallet or your cellphone. More important may be what kind of mask, you want to make sure you’re covering your mouth and nose with something effective. For that, we visit Laura’s Choice in Dover to find out about the KN95 Mask.
The Easton Police Department has beefed up its K9 team and it is already taking a bite out of crime. We talk with one of the handlers to learn more about these four-legged crime fighters.
When it comes to giving a makeover to parts or all of your home, you won’t regret swinging into Shorely Beautiful in Cambridge. Katie stops buy to show us the selection of flooring, tiles, rugs, wallpaper, fabric, and window treatments.
The Maryland Agricultural Education Foundation is offering grants to help local children learn about growing and harvesting vegetables.
Chef Barry Reichart of Bourbon Street on the Beach joins us to make a Mardi Gras favorite, Shrimp Remoulade.
1 1/4 cups mayo1/4 cup creole mustard1 T paprika1-2 t Cajun seasoning2 t horseradish1 t pickle juice1t Tabasco1 clove minced garlic1T chopped parsley2 chopped scallions1/2 pound of shrimpCooked and chilled
Celebrate Mardi Gras with a New Orleans classic! Beignets are basically fritters, in that they’re made from dough that’s dropped into hot oil and deep-fried until golden and delicious. Before they’re ready to be enjoyed our Mardi Gras Beignets are sprinkled with confectioners’ sugar, just like they do in N’awlins!
What You’ll Need
- 1 (1-pound) loaf frozen bread dough, thawed
- 1/4 cup plus 1 tablespoon confectioners’ sugar, divided
- 2 cups vegetable shortening
What to Do
- In a medium bowl, combine bread dough and 1 tablespoon confectioners’ sugar. Using your hands, knead sugar into dough. Lightly flour a cutting board and with a floured rolling pin, roll out dough to an 8-inch by 16-inch rectangle. Cut into 2-inch squares.
- In a large deep skillet over medium heat, heat shortening until hot. Add dough squares a few at a time and cook in batches about 30 seconds per side, or until golden. Drain on a paper towel-lined platter.
- Sprinkle beignets with remaining confectioners’ sugar and serve warm.
Tip
- Beignets are traditionally served with chicory coffee or café au lait (a mix of half hot coffee and half scalded milk) but any way you serve them, they’re the perfect way to start or end the day.
- Craving even more mouthwatering recipes like this one? Check out our collection of Quick & Easy Mardi Gras Recipes.
From Hot Topics:
Gravestones from Bishop’s Head property – contact Ray Paterra at 410-430-2325 or ray_paterra@fws.gov by Friday, March 19.
Amillion The Poet’s new video
