Today on DelmarvaLife:
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We preview the “Run to Remember Memorial Day 5K.” Event organizer Tammy Taylor and Navy Veteran Bill Ferguson join us on the couches to talk about why this event means so much to so many people on Delmarva. We’ll also hear how the event goes a long way in helping to maintain the Wicomico War Veterans Memorial.
Sean is at The Freeman Stage at Bayside today. He’s telling us about all the events taking place there this summer, including dance performances, live music, theatre and even children’s programs.
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We’re learning more about the “Delaware Summer Chinese Language Initiative for Communicating STEM” program today. Dozens of students throughout Delaware will soon head to China to learn all about the country’s culture. Hear all about this exciting program. The students on the show today may even teach Jimmy and Lisa how to speak Chinese!
Sean tells us about his recent visit to Shademakers Eyewear in Rehoboth Beach. We’ll see what’s hot in sunglass style this season!
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The Brooklyn Baking Barons are back! They join us in the kitchen today to make dinner, drinks and dessert!
The Barons Escabeche
Ingredients:
Mild white fish fillets, skin on, such as Black Sea Bass or Tilapia. We like 2 fillets per person.
1 medium Red Onion, thinly sliced
1 part White Wine Vinegar
3 parts Olive Oil (Note: These amounts are variable depending on how much fish you make)
Salt and Pepper to taste
Directions:
Start up your grill. The goal is medium high heat. Charcoal delivers the best flavor for this recipe, but gas will also work. Be sure to scrape the grate clean! While the grill heats up, mix your marinade.
Whisk together the oil and vinegar until thoroughly emulsified. Add salt and pepper and red onions. Set aside while you prepare the fish.
Rinse the filets and pat very dry with a paper towel. Drizzle with olive oil and lightly season with salt and pepper. Grill the fish skin side down for 5 minutes. When they are ready to flip, they will not stick to the grill. If they stick, they need another minute. When you turn them, grill for only one more minute and remove to a clean platter. Pour the marinade over the fish and let rest for 10 minutes, spooning the marinade over the fish a few times while resting.
We like to serve them on flour tortillas with cotija cheese and a squeeze of lime juice. It tastes like summer.
This recipe is great for two reasons. It’s perfect for Memorial Day because it can be made a few hours ahead of time and kept in the fridge, allowing you to focus on your guests. It’s also incredibly versatile. The key formula is Olive Oil+Vinegar+Aromatics. For example, instead of red onion, you could do garlic and chiles, or a more Italian take with basil, tomatoes and a splash of balsamic. If you’re craving heat, throw in some jalapenos! The possibilities are endless.
Smokey Margarita
2 oz Mezcal
1 oz Lime juice
1 oz agave syrup (simple syrup is great too if you dont have agave)
