Today on DelmarvaLife –
Parents of young children know the struggle to get their little ones to sleep. Sometimes, it’s easier to just put them in bed with you. That is called “co-sleeping,” and some families choose this option. Registered nurse Marianne Harvey from Peninsula Regional Medical Center is here to the pros and cons of having the mom, dad, and baby in bed together.
The team with the Maryland Coastal Bays Program works tirelessly to keep local waterways in tip-top shape, and their efforts seem to be paying off. The program’s Marketing and Communications Coordinator, Sandi Smith is here to tell more about what they do, and how you can help their mission.
You’ve seen him on WBOC and you could probably tell, Dry Tek’s Austin Ireland is just an all-around cool guy. 102.5 WBOC’s Corey Phoebus spends some time with him, as we get to know Austin on a more personal level.
DelDOT is hosting their “project search” open house on January 16, 2019. “Project Search” is a one-year internship program for students with disabilities who have completed their graduations requirements. DelDOT is actually the first state agency that has partnered with the project search programs. The program is in its second year is targeting students who have some non-paid job training experience. Here is a link for more information.
If you’re interested in opening, purchasing or expanding a business in Sussex County, here’s a good resource for you.
A free business development session for startup and existing businesses called “Open for business” is Wednesday morning at the fireside lounge, student services center at Delaware Technical Community College Owens Campus in Georgetown.
For more information about Sussex County’s open for business, contact Thomas at 302-856-1818
Kevin Clover, the president of the Delmarva Whiskey Club joins us to tell us more about the Burns Supper. It’s a time when Scotland celebrates the birthday of their greatest poet, Robert Burns, every 25th of January with a traditional dinner. This is the Scottish equivalent of Saint Patrick’s Day. For the 5th year in a row, the Delmarva Whiskey Club will host the Whisky Winter Golf/Scotch Dinner on Saturday, 26 January 2019 11:30 AM – 9 PM. The dinner is a pairing with Scotch whiskeys.
There’s a party with Scottish flair in the Kirby and Holloway Kitchen. Chef Tobias Adams with The Cove Bar and Grille in Selbyville is making Chicken with Haggis Stuffing, as a way to preview an upcoming celebration of the great poet Robert Burns.
Recipe:
Chicken breast with Haggis stuffing and Caraway Beurre
Rouge
Ingredients
4-6 chicken breasts trimmed and
pounded
1# haggis
1# favorite mushrooms sliced and
roasted
1ea small fennel bulb, small dice
1-2 nice sized pears, small dice
to taste S&P
Beurre Rouge
4oz red wine vinegar
4oz red wine
1ea shallot julienned
1-2 bayleaf
1t caraway seed
1t whole peppercorn
1/2c heavy cream
4oz unsalted butter, cold and cubed
to taste S&P
Method
Lay prepared breasts on work surface
covered with parchment paper or
plastic wrap.
In a medium bowl, mix haggis,
mushrooms, pear, and fennel. Season
to taste.
Spoon filling onto breasts, roll as
tightly as possible into tube. Fasten
with a pick if desired.
In a heavy bottomed sautee pan sear
stuffed breasts on medium high heat
until golden on all sides. Place pan
directly into medium oven (350f) and
continue to cook approximately 8-10
min to internal temp of 165f. remove
from oven and rest 3-4 minutes. Cut
breast into portions as desired serve
with Beurre Rouge.
Sauce: in a small heavy bottomed tail
pot, combine vinegar, wine, bay leaf,
shallot, peppercorns, caraway. Bring to
a boil and reduce heat to simmer:
continue until most of liquid is cooked
down. Add cream, reduce by about
half. Slowly add butter a piece at a
time whisking until all is incorporated.
It is important to keep the mixture on
a slow roll while adding butter to bind
sauce. Check for seasoning. Strain
through fine sieve and keep warm.
For service, spoon sauce onto plate
and add chicken or spoon over…your
preference. This dish may be served
as an appetizer or main course with
sides. You are only limited by your
imagination…
