Today on DelmarvaLife:
As we continue to celebrate Black History Month, we recently learned more about a man who is credited as the founder of American Gospel music – Rev. Dr. Charles Albert Tindley. Calvin Collins is a senior majoring in music at Salisbury University and he’s getting ready to pay tribute to Rev. Dr. Tindley during a concert on Friday, Feb. 22. “The Life of Charles Albert Tindley and Hymns Which Touched Many Souls,” takes place at 7 p.m. at Wicomico Presbyterian Church in Salisbury. It is a free event, and the public is invited to attend. Calvin gave us a preview of the concert from the Mid South Audio Stage.
We’re going to talk about a sweet moment when a 3-year-old Salisbury boy named Braden Quarshie gets a surprise visit from his father, Louis, who had been deployed for six months.
PRMC is a Cardiac Interventional Center by the Maryland Institute for Emergency Medical Services Systems. Today, we sit down with Dr. Jeffrey Wieland, Chief of the Division of Cardiology, to learn more about what that means. We’ll also learn some pointers on how to spot someone having a heart attack.
We’re getting a taste of the Hawaiian islands with our friend Hawaiian Bryan. He’s in the Kirby and Holloway Kitchen with two versions of a Hawaiian classic – the tuna poke bowl.
Hawaiian Style Poke
Poke is a popular appetizer or main course attributed to Hawaii. While local ingredients are used in the Islands, the growing trend of this dish has inspired many varieties of poke to be developed over time and across many regions. While raw fish is commonly featured in poke, cooked seafood and even tofu can be used.
- 1 pound of sashimi grade fish, cooked shrimp, or 1 block of extra firm tofu
- 2 Tbs. Hawaiian Sea Salt
- 2 Tbs. Soy Sauce
- 1 Tbs. Sesame Oil
- 1/2 Cup Chopped Sweet Onions
- 1/2 Cup Chopped Green Onions
- 1/2 Cup Limu Seaweed or Seaweed Salad, if available
- Optional : Dash of Cayenne Pepper or Crushed Red Pepper
- 1 tsp. Sesame Seeds to Garnish
Cube fish into bite-sized pieces and add to mixing bowl. Add salt, soy sauce, and sesame oil. Add sweet and green onions. Mix all ingredients. Transfer to serving dish. Garnish with sesame seeds.
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