Today on DelmarvaLife:
Ever feel like your stuck in an uncomfortable conversation, or one that only seems to revolve around the other person? Well Etiquette Expert, Grace Foxwell Murdock, owner of Professional Grace, stopped into the DelmarvaLife studio to help us learn how to navigate through those awkward conversations, as well as learn how to be the best conversationalist possible.
Then WBOC’s Nicole Lauren sat down with Jimmy and Lisa to tell us how one man named Chad Dean is making the most of the world around him by visiting every one of the 417 national parks in the United States. Nicole told us why Dean decided to take on the challenge of visiting the parks, and how his next set of trips is sure to be a home run.
But as we all know, with every great adventure in life comes one or two potholes along the way. Thankfully Attorneys, Kevin Baird and Chase Brockstedt with Baird Mandalas Brockstedt, LLC, we learned how those painful moments can be handled with care and simplicity.
Finally it was time to warm up the stove top and prep our kitchen for Corporate Chef, Ronnie Burkle, of SoDel Concepts! He, Jimmy and Lisa all got their hands messy when preparing pan roasted mussels, served with grilled rustic bread. However, you can’t have a great meal without a great drink in your hand, which is why the Director of Operations at Matt’s Fish Camp, Kris Medford, showed us how to make a delicious and refreshing Paloma Rosa.
Pan Roasted Mussels
1 lb fresh mussels
¼ c. Cooked chopped bacon
1 t. Whole grain mustard
1 c. Heavy cream
2 t. Fresh chopped parsley
¼ c. Vidalia onion
¼ c. Celery
1t. Roasted garlic
Directions: In a pan, saute onion, celery & garlic on medium high heat. Add the cream, mustard, mussels & bacon to the pan.
Cover the pan and cook for 2 minutes, until the mussels open. Add fresh parsley & season with salt & pepper.
Serve with grilled rustic bread.
Paloma Rosa
Patron Silver 1.5 ounces
Cointreau .75 ounces
Ruby Red Grapefruit juice 1 ounce
Sparkling wine 2 ounces
Directions: Combine Patron, triple sec, and grapefruit juice in shaker, shake until cold. Pour sparkling wine in martini glass and strain contents of shaker into glass. Garnish with thin grapefruit peel.
