Mark It On The Calendar...

    • Golf in Decline - Tues, Aug 5th
    • Local Beer - Wed, Aug 6th
    • Work/Life Balance - Thurs, Aug 7th
    • Gardening w/ Marjorie Willison - Fri, Aug 8th
    • Sleep Disorders - Mon, Aug 11th
    • Evolving English Language - Tues, Aug 12th
    • Overprotected Kids - Wed, Aug 13th
    • Genealogist Terry Punch - Thurs, Aug 14th
    • Preserving Acadian Culture - Fri, Aug 15th
    • Wildlife Biologist Bob Bancroft - Mon, Aug 18th
    • Memories of Rainbow Valley - Tues, Aug 19th
    • Preserving the Harvest - Wed, Aug 20th
    • Gardening w/ Marjorie Willison - Fri, Aug 25th

Saunders Trial, Grilling Seafood, Feedback

Posted by Geraldine Thibeau

The couple accused of killing university student Loretta Saunders have been committed to stand trial for first degree murder. Your thoughts on if the Navy should ban booze on board. And Chef Craig Flinn gives his tips for grilling seafood.
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"The Fog Buster" Bacon Scallop Burger from Chef Flinn

Posted by Maritime Noon

Chef Craig Flinn brings us a delicious Maritime twist on a summer burger.

 

Image 3.jpegIngredients

  • 1 1/4 lbs (approximately 16 to 20 each) wild Nova Scotia sea scallops
  • 3 tbsp flour
  • ¼ tsp sea salt
  • ¼ tsp black pepper
  • 2 eggs, beaten
  • 1 cup panko breadcrumbs
  • 3 tbsp extra virgin olive oil
  • ½ cup smokey bacon mayo
  • 1 250g tub cream cheese, softened
  • 1 tsp chipotle smokey pepper sauce
  • 1 tsp lemon juice
  • 1 tbsp sweet green relish
  • 2 tsp Dijon mustard
  • 1 tbsp fresh chopped dill
  • 8 slices bacon
  • 1 cup arugula lettuce
  • 4 each hamburger buns

Preparation:

Thaw the scallops overnight in the refrigerator if possible, then pat dry with clean paper towels.

Place the flour, salt, and pepper in a small bowl and mix well.

Dredge each scallop in the seasoned flour until dusted on all sides.

Place the beaten eggs in a second bowl and dip each scallop in the egg.

Finally, toss each egg-dipped scallop in a third bowl containing the panko breadcrumbs.

When completely coated with breadcrumbs, place on a plate until ready to fry.

Heat a non-stick frying pan and place the olive oil in the hot pan, then fry the scallops for 3 or 4 minutes per side over medium-high heat until golden brown and crispy.

In a bowl, combine the softened cream cheese, bacon mayo, pepper sauce, lemon juice, relish, Dijon mustard, and chives and mix well using a rubber spatula or wooden spoon.

Refrigerate until ready to build the burgers.

Heat the bacon in the oven. Remove from the oven and turn your broiler on high (approx. 500 F).

 

Assembly

Lay the buns cut side up on the tray and toast in the oven until golden brown.

To assemble the burgers, place the bottom part of the bun down and spread 1 tbsp of the cream cheese tartar sauce on the bun.

Place 4 or 5 crispy sea scallops down next, then lay 2 pieces of crispy, warm bacon rounds on top of the scallops.

Next, add several arugula lettuce leaves.

On the top of the bun, spread another tablespoon of cream cheese tartar sauce, and place the bun on top.

Transgender Support, Dry Navy, Your Thoughts

Posted by Geraldine Thibeau

New Brunswick and PEI are the only provinces that do not cover some of the cost for transgender people undergoing medical procedures and hormone treatments, we hear from a New Brunswick trans activist. On the phone-in we ask if the Canadian Navy should stop selling booze on board. Plus-- your stories about the pollution in Pictou County.

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Pictou Air Pollution, Heart Attack, Your Stories

Posted by Geraldine Thibeau

Residents in Pictou are worried about air pollution from the Northern Pulp mill. On the phone in, we discuss lesser known symptoms of heart attacks. Plus, your old wives tales

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Tree Damage, Your Thoughts, Superstitions

Posted by Geraldine Thibeau

Post-tropical storm Arthur took a bite out of Nova Scotia orchards. Your thoughts on aging gracefully. On the phone-in, you tell us your favourite old wives tales and superstitions.

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Millville Fire, Viral Pride Photo, Aging Gracefully

Posted by Geraldine Thibeau

A fire in Millville, N.B. destroyed the town's fire hall, just a week after neighbouring Nackawic lost its fire hall to flames as well. We hear the story behind a photo snapped at Halifax's Pride Parade that's gone viral. And on the phone-in, we ask about your approach to aging. 
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Homeless Fundraiser, Gardening Qs, Feedback

Posted by Geraldine Thibeau

An update on a fundraising campaign for a homeless man beaten in North Sydney earlier this month. Staff at CFB Gagetown explain why homeowners are dealing with raw sewage on their land. Marjorie Willison answers your gardening questions. Plus, more of your thoughts on the value of summer jobs for teens.
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Gagetown Sewage, Summer Jobs, Feedback

Posted by Geraldine Thibeau

CFB Gagetown promises to fix a sewage problem that has flooded several private properties with feces and toilet paper. Your thoughts on the value of a summer job for teenagers. Plus, more tips on owning a cottage in the Maritimes.

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NB Shark, Cottage Ownership, Feedback

Posted by Geraldine Thibeau

Whale watchers spot a Great White Shark near St. Andrews, NB. Your thoughts on the new self-serve check-in system at the Halifax airport. Stories and advice about owning a cottage in the Maritimes. Plus, using vodka to kill underarm odour!

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Self-Serve Airport, Queen of Green, Shark Tale

Posted by Geraldine Thibeau

The Halifax airport is the first in North America to install a complete self-service check-in system. The Queen of Green shares advice on green alternatives to commercial products. Plus, a listener shares her story about an encounter with a shark in Maritime waters.

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