ROANOKE, Va. – The Derby Day Gala at Rockledge is May 4 beneath Mill Mountain. The event benefits the Southwest Chapter of the American Culinary Association. They shared a couple of recipes with Bridget and Joanna. One of them was their butternut squash soup:
Butternut Squash-Mango Soup with Pistachio Gremolata
For the soup:
1 lb butternut squash, peeled, cubed (about 4 cups)
2 Tablespoons fresh ginger, chopped
2 garlic cloves, crushed
1/4 teaspoon ground cinnamon
Pinch saffron threads (optional)
2 Tablespoons unsalted butter
5 cups water
1-1/2 cup fresh mango juice
1/4 dried apricots, roughly chopped
2 Tablespoons honey
Kosher salt to taste
For the gremolata:
1/4 cup fresh flat-leaf parsley
2 Tablespoons pistachios, chopped
1 Tablespoon tangerine zest, minced
1/4 cup plain yogurt
In a large, heavy pan melt butter and sauté butternut squash, ginger, garlic, cinnamon and saffron threads (optional). Cook until the squash begins to brown, about 5 minutes; stir often.To the squash add water or vegetable broth, mango juice, dried apricots, and honey. Bring to a boil and reduce the heat to medium-low; simmer covered until the squash is tender, about 30-40 minutes. Remove from heat and let stand for 10 minutes. Puree with an emersion blender, blender or mixer. Garnish each bowl with gremolata and serve either warm or at room temperature.
¼ cup plus tablespoon kosher salt
1 pound large shrimp, shelled and deveined
2 cups extra-virgin olive oil
6 lemons halved and juiced (1 cup) lemons reserved
4 garlic cloves thinly sliced
1 medium Vidalia onion, halved and thinly sliced
½ cup flat-leaf parsley
HOW TO MAKE IT:
In saucepan, boil 8 cups water with 1/4 cup salt.
Add shrimp; boil until cooked (2 minutes)
Drain & chill in ice bath; drain again.
In medium bowl, whisk olive oil with lemon juice & remaining salt.
In two 1 quart glass jars, layer shrimp, garlic, onion, bay leaves, parsley and 6 lemon halves.
Add crab boil seasoning and lemon juice, cover.
Marinate shrimp in refridgerator 12-24 hours