Orange Ginger Squash Soup With Sesame Crusted Crab Cake Recipes

Steps:

• Heat a large saute pan over medium-high heat and add the clarified butter; once hot, add the salmon and rockfish and cook 1 minute 30 seconds per side, reducing heat if necessary to avoid burning. Working quickly, add the white wine and mussels and cover the pan. Check mussels after 1 minute to see if they have opened, then cover and continue to cook for another minute if not. Uncover and add Cioppino. Cook until sauce is warm through, about 2 minutes. Transfer to a serving bowl, topped with Crab Cake and garnished with parsley.
• Heat an 8- to 10-quart stockpot over medium heat; add the oil. Add the carrot, celery and onion and stir to coat in oil. Season with salt and pepper. Cook, stirring occasionally, until the vegetables are cooked through but not falling apart, 10 to 15 minutes. Add the garlic puree, oregano, chile flakes, fennel seed, marjoram and thyme, and stir to coat; cook for 2 minutes. Turn the heat up to medium-high, then add clam broth, diced tomato, tomato sauce, tomato paste, red wine, basil, sugar, red wine vinegar, anchovy paste, lemon juice and bay leaves. Stir well to combine. Turn the heat down to low when it starts to bubble. Simmer, stirring occasionally so the bottom of the stockpot does not scorch, for 2 hours. Can be served immediately, or cooled completely and refrigerated to use within 3 days or frozen up to 3 months.
• Heat a large saute pan over medium heat; add the butter and onions. Sweat the onions until translucent in color and soft but not falling apart, 8 to 10 minutes. Transfer to a bowl to cool.
• Meanwhile, combine the red pepper, mayonnaise, Dijon mustard, parsley, Worcestershire sauce, seafood seasoning, hot sauce, eggs and the cooled onions in a large mixing bowl; stir to combine. Gently, working with your hands, mix in Dungeness crab and then 1/2 cup panko. Don't overwork the mixture; you want it to still have larger pieces of crab intact. Refrigerate 10 to 20 minutes.
• Portion the mixture into 3-ounce balls and roll them in a bowl containing the remaining 1 cup panko. Shape the cakes using either a 2-inch ring mold or by hand by sprinkling about 1 tablespoon panko onto a clean work surface and gently pressing the ball into a cake shape. Sprinkle a small amount of panko on top of the crab cake and gently press it into the cake. Press in the sides of the cake to repair any cracks or tears so it does not fall apart during the cooking process. (You can make the cakes up to 24 hours ahead of when you plan on cooking and serving. They hold well refrigerated in an airtight container with parchment paper in between them if you are going to stack them.)
• Deep fry crab cakes in canola oil at 350 degrees F until crispy and golden brown, about 2 minutes, or pan-fry in about 1/2 inch oil until golden brown, about 2 minutes per side. You can also cook on a griddle or in a saute pan on medium to medium-high heat in about a teaspoon of cooking oil or butter each until a golden brown crust develops, 4 to 5 minutes per side.

Steps:

• Combine the mayonnaise, eggs, honey mustard, parsley, lemon juice, baking powder, seafood seasoning, Worcestershire, hot sauce, sriracha and celery seed in a large bowl. Whisk together, making sure to break up the eggs and combine all the ingredients thoroughly. Add the panko and incorporate it. Let the mixture set for 10 minutes so the panko absorbs as much moisture as possible. Add the jumbo lump crabmeat (if desired, substitute with smaller lump crabmeat to keep your cost down). Mix in the crab gently with your hands so that you don't break up the crab lumps. Refrigerate until the mix solidifies, about 20 minutes.
• Add some butter to a nonstick pan over medium-high heat. Use a 4-ounce ice cream scoop to scoop a level crab cake into the pan. Cook the crab cakes in batches until golden brown on one side, 4 to 5 minutes. Then flip with a spatula and cook until the other side is golden brown, 4 to 5 minutes more.

Steps:

• Combine first 4 ingredients in heavy medium saucepan. Boil over medium heat until reduced to 1 1/3 cups, about 30 minutes. Pour into bowl. Mix in ginger. Cool. (Can be made 1 day ahead. Cover and chill.)
• Preheat oven to 400°F. Place squash on baking sheet. Brush squash on all sides with sesame oil. Turn squash, 1 cut side down, and bake 15 minutes. Turn squash, skin side down. Brush squash with some hoisin mixture. Bake until tender and well glazed, brushing occasionally with some hoisin mixture, about 50 minutes.
• Preheat broiler. Generously baste squash with hoisin mixture. Sprinkle with salt. Broil until bubbling, about 2 minutes. Baste with any remaining hoisin mixture. Sprinkle with onions and sesame seeds.

Steps:

• Pierce squash several times with a knife or fork; place on a microwave-safe plate. Microwave on high for 3 minutes. Cut into quarters; remove seeds and pulp., Return squash to plate, cut side down. Cover with waxed paper; microwave on high for 4-1/2 minutes., Turn over; microwave on high for 4-6 minutes longer or until soft. Scoop out squash and place in a bowl. Stir in remaining ingredients.

Steps:

• Line a 15x10x1-in. baking pan with foil and coat with cooking spray; set aside. In a large bowl, toss the squash, orange juice concentrate, ginger and pepper. Arrange in a single layer in prepared pan. , Bake at 375° for 50-55 minutes or until squash is tender, stirring twice. Stir in butter before serving.

Steps:

• Heat olive oil in a large pot over medium heat. Add onion, salt, and pepper to the hot oil and cook until onions are soft and translucent, about 5 minutes. Add squash, garlic, sage, rosemary, ginger, and sugar; mix to combine. Dissolve bouillon in hot water and pour into the pot. Stir to combine.
• Bring soup to a boil, reduce heat, cover, and simmer until squash is soft, 15 to 20 minutes. Remove from heat and puree using an immersion blender.

Steps:

• Heat a soup pot over medium-high heat. Add one tablespoon extra-virgin olive oil and 1 tablespoon of butter.
• When the butter has melted, add the onion and carrots and cook until the vegetables are soft, about 5 minutes.
• Season with salt and pepper.
• Deglaze with the orange juice and simmer for 2 minutes, stirring constantly. Don't let the vegetables stick to the bottom of the pan.
• Transfer the mixture to a food processor or a blender. Puree the mixture until it is smooth and then return it to the pot over medium heat.
• Add the frozen butternut squash puree and chicken broth and stir to combine. Season with salt and pepper to taste.
• Bring to a boil and then lower the heat and let it simmer for 10 minutes.
• Grate some fresh nutmeg and stir to combine.
• Garnish with thyme and zest.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Brush cut side of butternut squash with olive oil and place on a baking sheet, cut-side down.
• Bake in the preheated oven until peel is crinkly and butternut squash is soft, about 40 minutes. Scrape flesh into a bowl with a spoon and set aside.
• Melt butter in a large pot over medium heat and cook onions until soft and translucent, about 5 minutes. Add squash flesh, 2 cups hot broth, and ginger. Season with ginger, curry, cumin, sugar, salt, and pepper. Bring soup to a boil, reduce heat, and simmer until flavors are well combined, about 15 minutes.
• Puree soup with an immersion blender until smooth. Add more hot broth for a thinner soup. Stir in cream and season to taste with sugar, apple cider vinegar, cayenne pepper, and salt.

Steps:

• Heat the olive oil in a large pot.
• Add all the chopped vegetables. Stir-fry them until they start to brown.
• Add the vegetable stock.
• Simmer until all the vegetables are cooked and soft.
• Blend.
• Season as required.