MOTIVATIONAL MONDAY
Motivational Monday
RIDDLE ME MONDAY
You’re stranded in a deserted place when you discover an old cabin. It’s freezing outside and you only have one match, a candle, a newspaper, and some hay and twigs. What do you light first? (Answer Below)
HR BEST PRACTICES
FORM YOUR CULTURES VIA ATTITUDE AND BEHAVIORS
Precise background requirements and exact-match skills have been the bread and butter of hiring for decades. Now, we’re moving beyond those “hard skills” to evaluate character traits like attitude, ambition, culture fit and leadership potential. This focus on expanding requirements will lead to more applicants with more diversity (a trend in its own right).
• Hire for the culture you want by bringing on personalities that will enhance your workplace.
• Retain the right employees – those who demonstrate your ideal company values and mission focus.
• Cultivate brand ambassadors among your happy employees to increase employee referrals.
SUMMER SAFETY TIPS
Summer fun is truly something special, but summer safety should always be a priority for you, your friends and your family. When preparing for your favorite summer activities, don’t forget to follow these summer safety tips to make sure everyone has a great time without any of dangers the warm months can bring. Follow us through the month of August for additional Summer Safety Tips.
UNDERSTAND SPF AND USE SUN PROTECTION
Know your SPF numbers and what sort of SPF protection to use while working outdoors and spending time with family.
• Extra-high SPF numbers aren’t nearly so important as careful, effective application on all exposed skin.
• Today’s spray-based sunscreen is usually more child and teenage friendly, since it’s a lot easier to apply than oily lotions.
• UPF or ultraviolet protection factor is used to rate summer clothing for protection, another valuable specification to keep in mind when headed up to the mountain or out on the water.
RECIPE: SOFT SHELL CRAB SANDWICH
Yield: 6 portions Portion Size: 10 ounces
Ingredients
2 eggs
1½ cups (355ml) half-and-half
2 cups (473ml) flour, all-purpose
to taste salt
to taste black pepper, ground
12 ounces (340g) butter, clarified
6 soft-shell blue crabs, jumbo grade, cleaned
½ cup (118ml) sour cream
¼ cup (59ml) ketchup
1½ tablespoons (22ml) horseradish sauce, prepared
1 tablespoon (15ml) parsley, chopped
¼ teaspoon (1ml) Tabasco sauce
6 rolls crusty white, sliced open
5 fluid ounces (148ml) olive oil
2 fluid ounces (59ml) red wine vinegar
6 ounces (170g) iceberg lettuce, chiffonade
1 medium beefsteak tomato
2 lemons
Cooking
1. Combine the eggs and half-and-half. Beat well.
2. Season the flour to taste with the salt and black pepper.
3. Dip the cleaned crabs in the half-and-half mixture.
4. Dredge each crab in the seasoned flour, shake of the excess flour.
5. Heat the clarified butter in a sauté pan over medium heat and sauté the crabs for approximately 2-3 minutes per side or until thoroughly cooked and have reached a minimum internal temperature of 145ºF (62.8ºC) for at least 15 seconds.
6. Drain on absorbent paper towels and reserve at 140ºF (60ºC) or higher until needed.
7. Combine the sour cream, ketchup, horseradish sauce, parsley, Tabasco sauce in a bowl and season to taste with salt and black pepper.
8. Spread the sauce mixture on the topside of each slice of bread.
9. Prepare a vinaigrette dressing by briskly whisking the olive oil and vinegar together in a bowl. Season to taste with salt and black pepper.
Serving/Holding
1. Place a sliced open roll on each cold plate.
2. Toss the iceberg lettuce with the vinaigrette and top each slice of bread with approximately 2-ounces (57g) the dressed lettuce.
3. Slice tomato and place on top of lettuce.
4. Place one reserved crab on top of each sandwich.
5. Squeeze the juice of one lemon over the 6 crab sandwiches.
6. Cut the remaining lemon into 6 wedges and garnish each sandwich with a lemon wedge.
Chef Tips – Soft-Shell Crab Sandwich
To clean soft-shell crabs:
1. Rinse them under cold water several times.
2. If the crab is alive, stick a sharp paring knife into the body between the eyes.
3. Using scissors, cut off the front part of the crab’s head—about ½ inch behind the eyes.
4. Next, remove the sandbag from behind the mouth and discard.
5. Lift the shell at each of the pointed ends and remove the white gill sacks from each side and discard.
6. Gently pull the apron from the bottom rear of the crab. The intestinal vein should pull away from the crab with the apron.
7. Wash the crabs again in cold salted water before cooking.
The floured soft-shell crabs are also excellent deep-fried. They are frequently served plain with just a little tartar sauce and a lemon wedge.
RIDDLE ME MONDAY-ANSWER
The matchstick of course!
Naomi Dugan August 6, 2019 at 9:25 am
Thank you Tammy!
Have a good week.