Today on DelmarvaLife:
Operation SEAs the Day is an event that allows the entire community to come together for wounded warriors. It’s all a part of the Sixth Annual 2018 Warrior Beach Week, which is a time for Bethany Beach to host soldiers and their immediate families for a well-deserved week of rest and relaxation. Participant Jonell Gottlieb and Operation SEAs the Day Board member, Annette Reeping, joins us this afternoon to tell us all about it. Click here to learn more about how you can get involved.
We’re learning how you can hit the road to help veterans get to school! It’s Delaware Technical Community College’s Run, White and Blue 5K / 1Mi Walk. The event is happening at the Jack F. Owens Campus on September 6, 2018. All proceeds benefit Delaware Technical Community College Owens Campus Scholarships for Veterans and First Responders. Registration begins at 5 p.m. and the event starts at 6 p.m. Click on here to register.
Little things, like butterflies, can provide so much comfort and hope to those touched by cancer. That’s the idea behind the 8th Annual Wings Of Hope, a butterfly release hosted by the Cancer Support Community Delaware. It’s a free, community-wide event in Rehoboth Beach. Hailee Gooch with Cancer Support Community Delaware joins us to talk about the event. Its happening this Saturday from 10 a.m. to 1 p.m. at 18947 John J Williams Hwy, Rehoboth Beach, DE.
Our celebration of Delmarva takes a unique turn this afternoon, when we celebrate beards. That’s just one mission of the Bearded Men’s Society of Ocean City, but members also do a lot to help others. In fact, the group is holding a beard competition on Friday, to benefit Diakonia. The event kicks off at 6 p.m. at 28th St. Pit-n-Pub in Ocean City. The Bearded Men’s Society of Ocean City will hold another event next month, to benefit different charities in Maryland and Delaware. “Beards at the Beach” takes place October 12 – 14 at The Grand Hotel in Ocean City.
We’re also talking about “Sip And Savor” an event that allows you to get in on some on some fabulous food and delicious drinks all for a great cause! It’s all to benefit Meals On Wheels Delaware. This year’s event will have a Mardi Gras theme. It’s happening on Saturday, September 8, 2018, at the Dover Downs Hotel and Casino. General Admission is at 6 p.m. WBOC is a Proud Sponsor. One of those participating will be Chef and owner of Abbott’s Grill in Milford and Laurel, Kevin Reading. He’s here today to make Crispy Short Ribs with a Truffled Potato Cream. The recipe is below.
Crispy Short Rib with Truffled Potato Cream & Horseradish Tuile
Potato Cream
2 peeled Idaho potatoes
1/4 cup chopped leeks and water to boil
1/4 cup butter
1/4 cup light cream
1/2 ounce white truffle oil
salt and white pepper to taste
Bring potato and leeks to a boil in lightly salted water until tender to the fork, stain and reserve a little of the potato water. Add to a blender with the butter and about 2 ounces of the potato water and blend then slowly add cream until it has a smooth consistency season with salt white pepper and a dash of truffle oil.
For the short rib, we use chuck flap which is about 7 pounds we lightly oil it and season with salt and pepper and sear for about ten minutes on either side then we transfer to a roasting pan and add chopped onions carrots and celery a pint of red wine two bay leaves a handful of fresh thyme teaspoon of black peppercorns enough beef stock to partial cover the chuck flap cover with foil, in a 325 degree oven braise for 3.5 hours or until meat is very tender let the meat cool in the liquid the remove to a sheet tray and press over night. Portion as needed.
