Today on DelmarvaLife –
Over the years, we’ve learned about some incredible resources on Delmarva that help, what seems like, an ever-growing homeless population. One of them is called “Beyond Your Walls.” Co-Founder Leslie McGinnity and program volunteer and Salisbury’s Secretary of Community Gardens, Pastor Martin Hutchison tell us about this new program.
Sunfest kicks off today in Ocean City. It marks the unofficial end of the summer season in the resort town. DelmarvaLife’s Katie Zarrilli joins us from Ocean City to tell us what we can expect this year.
A table, a counter top, a headboard of a bed, if they are made of wood, they started life as a tree. For Salisbury’s Brett Harper of Harper Creations, it’s important to make sure the natural beauty of a piece of wood is seen. He shows us the time-consuming procedure that he uses to make each piece of work shine.
We have Jazz on the Mid South Audio Stage today. Everett Spells gives us a preview of what we can expect to hear at the upcoming “Blues on the Bay” in Ocean City. It’s a benefit for the Macky and Pam Stansell House of Coastal Hospice.
Personal Chef Deborah Lee Walker joins us in the DelmarvaLife Kitchen to prove to us that fries can be healthy. She shows us how to make Veggie Fries with Marinara Ketchup.
Veggie Fries w/ Marinara Ketchup
Marinara Ketchup
1 (28-oz.) can good quality crushed tomatoes
2 pinches baking soda
1 ½ teaspoons kosher salt
1 teaspoon garlic powder
½ teaspoon onion powder
1 to 1 ½ teaspoons crushed red pepper flakes
½ teaspoon black pepper
1 teaspoon dried oregano
1 teaspoon dried thyme
2 teaspoons dried basil
1 teaspoon heavy cream
parmesan cheese as a garnish
fresh basil as a garnish
1. In a small bowl, combine the ingredients until fully incorporated. Set aside.
Veggie Fries
1 eggplant
3 teaspoons kosher salt, plus kosher salt to taste
2 small zucchinis
2 yellow squashes
1 eggplant
1 cup flour
4 cups plain panko breadcrumbs
2 cups corn meal
3 large eggs
3 teaspoons cold water
canola oil for frying
freshly ground black pepper to taste
parmesan cheese as a garnish
fresh basil as a garnish
1. Remove the ends of the eggplant and cut into strips resembling fries.
2. Place eggplant fries on a plate and coat them with 3 teaspoons of kosher salt.
They will start to sweat after about 30 minutes. Rinse eggplant fries thoroughly
and set aside.
3. Remove the ends of the zucchinis and squashes, and again cut them into the
shape of fries.
4. Prepare the dredging station by placing flour on a large plate. The next step is to
whisk the water and eggs in a small bowl. Then combine panko and corn meal
on another large plate.
5. Press individual fries into the flour and shake off any excess. Then dip the fries
in the egg mixture, allowing excess egg mixture to drip off. Gently press the
fries into the panko/corn meal mixture, making sure the fries are completely
covered in the breading.
6. Heat oil in a large sauté pan over medium-high heat until the temperature
reaches 375 degrees.
7. Fry the fries until the edges turn a golden-brown color, about 3 minutes. Turn
the fries over and again cook the fries until the edges turn a golden-brown color,
this should take about 2 minutes.
8. When the fries are cooked, place them on a cooling rack and apply a dusting of
salt.
9. Allow fries to cool slightly and place them on a platter. Apply a dusting of
parmesan cheese and freshly ground black pepper. Garnish with fresh basil and
serve with a side of marinara ketchup.
Do you know someone who has a birthday or wedding anniversary coming up? A great way to celebrate is with a DelmarvaLife Occasion. Submit your occasion here.
