Today on DelmarvaLife –
There’s nothing quite like getting lost in a good book. The Children’s Services Librarian at the Lewes Public Library, Jen Noonan gives us a rundown on some great reads for children and adults.
Since 1910, the Milton Theatre has stood tall in downtown Milton, but it is in dire need of renovation and revitalization. Milton Theatre Director Fred Munzert talks about the Milton Theatre Renaissance Initiative which will help fund the project.
Another fundraising event helps the Wicomico County Child Advocacy Center. Meredith Miller, Coordinator of CAC, along with Joni Williams fill us in on the center’s mission and how you can help with that mission by attending Diamonds and Denim on Friday, April 5th. Click here for more information and to order tickets.
Executive Sous Chef Gains Hawkins from Mad Fish Bar and Grill in Ocean City shows us how to combine a few delicious flavors to make one hearty dish.
Macadamia Nut-Encrusted Halibut.
Halibut filet – 8 oz portion
Macadamia Nut Topping:
White rice (deep fried in oil) – ½ cup
Macadamia nuts – ¼ cup
Tortilla strips – ¼ cup
Sriracha seasoning – 1 tsp
Salt and pepper blend – 1 tsp
Combine all ingredients in a food processor until components are approximately the size of rice grains. Spray halibut with cooking spray and coat the top of the filet with the topping. Place on a baking pan and cook in oven at 450 degrees for 8-12 minutes (timing can change depending on the thickness of the filet).
Key Lime Beurre Blanc:
Heavy cream – 1 cup
White wine – ¾ cup
Key lime juice – 2 tbs
Champagne vinegar – 1 tbs
Sugar – ½ tbs
Salt – ½ tsp
Red onion (diced) – 1 tbs
Culinary cream – ¼ cup
Butter (softened, cubed) – ¼ lb
Combine first seven ingredients in a sauce pot and bring to a boil. Whisking occasionally, simmer and reduce the mixture for five minutes. Combine culinary cream and continue to simmer and reduce for two minutes. Remove from heat and add butter while whisking constantly.
Friday March 22, 2019 has been declared and no cook night by the Clayton Fire Company. The company will host a sub sale fund raiser with pick up at the station on 300 East Street Clayton from 10 am to 1 pm. Orders must be placed by March 15th, there will be a limited number of extra subs for sale. All subs are footlongs with Ham, Tuna, Italian, or Turkey available. Subs are $8.00 each, if you wish to add chips and a drink to your order it will cost $1.00. Soups are available for 5 a pint or $8.00 per quart (Chile or Vegetable). If you wish to donate a sub to charity or donate directly to the fire company when you complete your order form please let us know. Delivery is available up to 10 miles from the firehouse. For additional details or an order form please contact Julie Reed at 302-312-3257 or jreedclayton45@yahoo.com.
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