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Derby Day Gala at Rockledge

Details on this 21 & over event happening under the Mill Mountain

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.

Pickled Shrimp

Ingredients                                                                                                                                              

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                    

18 bay 

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