Chilled Corn and Crab Soup

Chilled Corn and Crab Soup

Silky and cool, this gorgeous soup makes a delightful first course for those scorching hot days when nobody wants anything heavy but everybody wants to  eat on the patio. Chilled Corn and Crab Soup has a lovely corn flavour that’s married up with fennel and swirled with sour cream. It not only looks pretty, it’s darn delicious. The crab salad swimming in the middle is also adorned with fennel and fennel fronds for a crisp and refreshing spoonful. Enjoy!

Recipe Source for Chilled Corn and Crab Soup:  Compelled To Cook

 

Chilled Corn and Crab Soup
Print Recipe
    Servings Prep Time
    5 cups 20 minutes
    Cook Time Passive Time
    40 minutes 1+ hour
    Servings Prep Time
    5 cups 20 minutes
    Cook Time Passive Time
    40 minutes 1+ hour
    Chilled Corn and Crab Soup
    Print Recipe
      Servings Prep Time
      5 cups 20 minutes
      Cook Time Passive Time
      40 minutes 1+ hour
      Servings Prep Time
      5 cups 20 minutes
      Cook Time Passive Time
      40 minutes 1+ hour
      Ingredients
      Corn Soup
      Crab Salad
      Servings: cups
      Instructions
      Corn Soup
      1. In a large pot melt butter over medium heat. Add onion, celery, fennel and garlic. Sauté until starting to soften but not brown, about 10 minutes. While vegetables are cooking prepare corn by peeling off corn husks and removing silk. Stand corn on end and remove kernels by running a large knife along the body, cutting at the base of the kernels. Trim ends off bare cobs and cut cob in half. Add kernels and cobs to pot along with vegetable broth, water, thyme sprigs and 1/2 tsp salt.
      2. Bring to a simmer, cover and cook for 30 minutes. Remove cobs and thyme sprigs and discard. Allow to cool at room temperature for 10-20 minutes. Add remaining 1/2 tsp salt and adjust as needed, remembering that cold foods tend to taste saltier than warm. Using a blender, blend soup in batches until smooth. Pour through a fine mesh sieve, pressing against the sides to extract all the soup. Cover and chill until cool, stirring occasionally.
      3. Scoop approximately 1/4 cup of crab salad into the centre of shallow serving bowls. Ladle soup around crab salad and drizzle with sour cream, swirling into soup slightly. Serve immediately.
      Crab Salad
      1. Gently stir together all ingredients. Cover and keep chilled until ready to use. Can be made up to several hours ahead.
      Recipe Notes

      Yields a generous 5 cups of soup and will serve 6 as a first course or 4 servings as a main dish. Both the soup and crab salad are best if served slightly chilled but not cold. If both have been completely chilled, allow to sit at room temperature for 20 minutes before serving.

      Ahi Tuna with Edamame Wasabi Relish

      Ahi Tuna with Edamame Wasabi Relish

      What I love about eating sushi is the little ritual of swirling a dab of wasabi into soy sauce, then methodically dunking each piece to get just the right amount pressed into the crevices. Savouring, getting that nasal clearing heat and repeating until I’m stuffed. Ahi Tuna with Edamame Wasabi Relish gives that same soy wasabi punch but with some added crunch. The edamame are perfect in the little soy bath and give a great texture and crunch to each bite of tuna. Simple, healthy and delicious.

      For the Ahi Tuna with Edamame Wasabi Relish I recommend that you hand chop the edamame as apposed to using a food processor as it tends to break them down just a little too much. I used frozen edamame pods and microwaved them as per the box directions less 20 seconds, then dunked them in ice water to cool quickly and prevent overcooking. They were perfect. I believe this relish would also be delicious stirred into steamed rice or on top of a mild white fish like halibut. Enjoy!

      Recipe source for Ahi Tuna with Edamame Wasabi Relish:  Compelled To Cook

       

      Ahi Tuna with Edamame Wasabi Relish
      Print Recipe
        Servings Prep Time
        4 people 20 minutes
        Cook Time Passive Time
        6-7 minutes 0-2 hours
        Servings Prep Time
        4 people 20 minutes
        Cook Time Passive Time
        6-7 minutes 0-2 hours
        Ahi Tuna with Edamame Wasabi Relish
        Print Recipe
          Servings Prep Time
          4 people 20 minutes
          Cook Time Passive Time
          6-7 minutes 0-2 hours
          Servings Prep Time
          4 people 20 minutes
          Cook Time Passive Time
          6-7 minutes 0-2 hours
          Ingredients
          Edamame Wasabi Relish
          Ahi Tuna
          Servings: people
          Instructions
          Edamame Wasabi Relish
          1. Coarsely hand chop edamame and stir together with remaining ingredients, cover and keep refrigerated until ready to use.
          Ahi Tuna
          1. Whisk together ginger, soy sauce, sesame oil, and garlic. Pour over tuna, turning tuna to coat all sides. Cover and chill for up to 2 hours preferably but can be cooked immediately.
          2. Heat a non stick grill pan or BBQ to medium high. Cook tuna 2 minutes per side. Remove and allow to rest for 2-3 minutes. Cut into 1/4" slices. Top with Edamame Wasabi Relish and serve immediately.
          Recipe Notes

          I used a 10.5 ounce bag of frozen edamame pods, cooked 2 1/2 minutes in the bag.  Removed from bag and plunged into ice water to stop cooking. Once cool, shell edamame and discard pods.

          Zesty White Bean and Tuna Lettuce Wraps

          Zesty White Bean and Tuna Lettuce Wraps

          Want a nutritious and satisfying lunch without heavy carbs? Zesty White Bean and Tuna Lettuce Wraps are a great lunch option when trying to cut back on the breads and other starches. A healthy lunch packed with complex carbohydrates, protein and fiber. Plus, the beans and tuna are a good source of vitamins B-6, A, B-12, potassium and magnesium. It’s not your ordinary tuna salad, this one has zip from a little Dijon mustard and lots of capers. There’s plenty dill and parsley and just enough mayonnaise to hold everything together and make things a tad creamy. Perfect with crunchy sprouts and butter leaf lettuce.

           

          These wonderful Zesty White Bean and Tuna Lettuce Wraps are easy to toss together for a quick lunch. The salad can be made ahead of time and wrapped in lettuce at the last minute. Also a good way to extend that can of tuna if you’re looking to have budget friendly meals. If you love white beans, you’ll also want to check out Braised Celery and White Beans Enjoy!

          Recipe source for Zesty White Bean and Tuna Lettuce Wraps:  Compelled To Cook

          Zesty White Bean and Tuna Lettuce Wraps
          Print Recipe
            Servings Prep Time
            2-3 people 20 minutes
            Servings Prep Time
            2-3 people 20 minutes
            Zesty White Bean and Tuna Lettuce Wraps
            Print Recipe
              Servings Prep Time
              2-3 people 20 minutes
              Servings Prep Time
              2-3 people 20 minutes
              Ingredients
              Servings: people
              Instructions
              1. In a medium size bowl stir together mayonnaise, sour cream, mustard, green onions, capers, celery, dill, parsley, salt and pepper. Gently stir in tuna and white beans.
              2. Spread out 2-3 butter leaf lettuce leaves overlapping each leaf to create a solid surface for the salad. Mound an approximate 1/3 cup of tuna and bean salad onto the center of the lettuce bed. Wrap lettuce around salad, tucking in the ends as you roll, much like a cabbage roll. Cut in half and serve immediately.
              Recipe Notes

              Use any white bean that you like here as well as your favourite sprouts or pea shoots for crunch.

              Recipe yields a generous 2 cups of tuna and bean salad.

              Spicy Grilled Vodka Shrimp

              Spicy Grilled Vodka Shrimp

              Wanna set your food on fire??  Here’s your chance with Spicy Grilled Vodka Shrimp.  It’s so much fun to cook and share.  These shrimp are spicy but not extreme, just a perfect spicy bite really.  They get a little heat not only from the chili flakes, but jalapeño and spicy vodka if you have it.  Add a good squeeze of lime juice and a sprinkle of cilantro for a great nibble.

              Outdoors is definitely the preferred location to perform this act of pyromania.  An ounce of vodka will shoot flames 2-3 feet high, seriously!!  And, the look on your guest’s faces will be priceless.    The flame will dissipate within about 20-30 seconds, so be ready for it, it happens quickly.

              I have done this particular flambé outside before, however for this post and for the purpose of taking pictures I used my garage which has high ceilings and a large open area.  It’s really not a maneuver I would ever do in my home.  Too much potential for bad things to happen in my opinion, so I’ll keep this outdoors, and I strongly suggest you do as well.  Besides, that is where your shrimp and hot pan will be coming off the BBQ anyway.  Have fun with it and enjoy!

              Recipe source for Spicy Grilled Vodka Shrimp:  Compelled To Cook

               

              Spicy Grilled Vodka Shrimp
              Print Recipe
                Servings
                4 people
                Servings
                4 people
                Spicy Grilled Vodka Shrimp
                Print Recipe
                  Servings
                  4 people
                  Servings
                  4 people
                  Ingredients
                  Servings: people
                  Instructions
                  1. Preheat grill to medium high. In a medium bowl combine, oil, garlic, lime juice, chili flakes, salt and cumin. Pat shrimp dry with a paper towel and toss with oil mixture. Thread shrimp alternating with jalapeño slices onto skewers being sure to skewer through head and tail of shrimp thereby making the shrimp lay flat.
                  2. Place a cast iron platter or grill plate onto grill and allow to heat for at least 10 minutes. Grill shrimp for approximately 2-3 minutes per side until slightly charred, turning once or twice to get good char coverage.
                  3. At the grill remove shrimp and jalapeño slices from skewers onto cast iron plate. Remove from grill, turn off grill and close lid. While everything is hot, pour vodka over shrimp and ignite using a BBQ lighter. Flames will shoot 2-3 feet high and quickly dissipate. Serve immediately garnished with chopped cilantro, red onion and lime wedges.
                  Recipe Notes

                  -If using wooden skewers, be sure to soak accordingly. You should be able to fit 4 shrimp onto each skewer, divided by jalapeño slices.

                  -It's important to use cast iron for this.  Using ceramic, metal or anything with a coating is likely to crack and chip after pouring liquid on its hot surface.

                  -DO NOT DO THIS INDOORS!

                  Fennel and Shrimp Potato Salad

                  Fennel and Shrimp Potato Salad

                  Picnic and BBQ season is almost upon us. Don’t bring just any ordinary potato salad to the party! Show up with creamy Fennel and Shrimp Potato Salad instead. Cool, crisp fennel meets up with plump little shrimp in a creamy dressing that’s freshened up with fennel fronds. Familiar yet deliciously different is why Fennel and Shrimp Potato Salad will become your new picnic favourite.

                  What’s potato salad to you? For me it’s a combination of summers at the lake and my mother. We only ate potato salad during the warmer summer months and my mother always made a deliciously creamy potato salad. It was on the traditional side, with eggs, celery, radish, mustard, mayo and maybe a little pickle juice. If I had it today, it would taste like a memory from my teenage years and fun at the lake. Who knew a bowl of potato salad could mean so much!

                  Skipping forward a couple decades, I still love a traditional potato salad, but here I wanted to keep the same creaminess but sub in cool and crisp fennel and meaty little shrimp for a lovely riff on a childhood favourite. Enjoy!

                  Recipe source for Fennel and Shrimp Potato Salad:  Compelled To Cook

                   

                  Fennel and Shrimp Potato Salad
                  Print Recipe
                    Servings Prep Time
                    6-8 people 25 minutes
                    Cook Time Passive Time
                    10-12 minutes 1 1/2 hours
                    Servings Prep Time
                    6-8 people 25 minutes
                    Cook Time Passive Time
                    10-12 minutes 1 1/2 hours
                    Fennel and Shrimp Potato Salad
                    Print Recipe
                      Servings Prep Time
                      6-8 people 25 minutes
                      Cook Time Passive Time
                      10-12 minutes 1 1/2 hours
                      Servings Prep Time
                      6-8 people 25 minutes
                      Cook Time Passive Time
                      10-12 minutes 1 1/2 hours
                      Ingredients
                      Servings: people
                      Instructions
                      1. In a large pot, cover potatoes with 1" of salted water. Simmer until potatoes are just tender, approximately 10-12 minutes. Drain and rinse with cold water until cool to the touch. Drain well and chill potatoes until completely cold.
                      2. In a small bowl, whisk together mayonnaise, sour cream, white wine vinegar, mustard and salt and pepper. Cover and refrigerate until needed.
                      3. Trim bottom off of fennel bulb and pluck off fronds. Cut bulb in half, removing outer layer if needed to clean it up. Cut each half in half again and thinly slice each quarter including stems until you have approximately 1 1/2 cups. Save a few fronds for garnish and coarsely chop remainder.
                      4. Pat shrimp dry with a paper towel and combine with potatoes, sliced fennel, fennel fronds and green onions. Add dressing and toss to combine. Chill for at least an hour and adjust salt and pepper to taste. Garnish with fennel fronds and serve.
                      Recipe Notes

                      Makes a generous 4 cups of salad.

                      Potato Chip Shrimp

                      Potato Chip Shrimp

                      What flavour will you choose?  With Potato Chip Shrimp there are plenty Potato Chip varieties and flavours to temp you.  My first instinct was dill pickle of course, because to me it is reminiscent of tartar sauce with dill pickles and a good pairing with shrimp.  BBQ, sour cream and onion or salt and vinegar are also great flavours to work with.  I find that BBQ on its own is a good all round coating that comes out nicely seasoned and would make a good coating for most anything. You really can’t go wrong with any flavour that you use as the potato chips in general make a surprisingly thick and crispy coating.

                      What I found oddly interesting about using potato chips in this fashion is that the potato chips have trouble being ground down really fine.  Which is odd, because chips will turn into micro dust if you eat them in bed or on the sofa? Secondly, a deep fried potato chip coating isn’t greasy as one might think since you are essentially deep frying a deep fried product.  You will be pleased with the results.
                      It seems the oil already in the potato chip prevents them from really grinding down as mentioned earlier but this same oil allows you to really pack on the coating as it tends to stick together well.  So the next time you’re looking for a great party snack, don’t just put those potato chips out in a bowl.  Turn them into something worthy for your gathering of friends.  Enjoy!

                      Try these Potato Chip Shrimp flavour options:

                      BBQ with the addition of chipotle powder

                      Sour cream and onion with the addition of onion powder

                      Salt and vinegar with the addition of  cracked black pepper

                      Ranch with the addition of dried parsley and onion powder

                      Cheddar with the addition of chili powder

                       

                      Recipe source for Potato Chip Shrimp:  Compelled To Cook

                       

                       

                      Potato Chip Shrimp
                      Print Recipe
                        Servings Prep Time
                        20 shrimp 10 minutes
                        Cook Time
                        12-16 minutes
                        Servings Prep Time
                        20 shrimp 10 minutes
                        Cook Time
                        12-16 minutes
                        Potato Chip Shrimp
                        Print Recipe
                          Servings Prep Time
                          20 shrimp 10 minutes
                          Cook Time
                          12-16 minutes
                          Servings Prep Time
                          20 shrimp 10 minutes
                          Cook Time
                          12-16 minutes
                          Ingredients
                          Servings: shrimp
                          Instructions
                          1. Combine potato chips, 3tbsp flour, dill, salt and pepper in the bowl of a food processor. Blend until chips have broken down into small crumbs. (the chips with only process so far, so don't be afraid of over processing) Remove coating to a shallow bowl and set aside.
                          2. Prepare breading station by adding remaining 3 tbsp of flour to a shallow bowl and seasoning lightly with salt and pepper. In a third shallow bowl whisk egg whites with water. Arrange breading station starting with flour, egg whites and potato chip coating.
                          3. In a large dutch oven, pot or deep fryer, heat a minimum of 4" of oil to 350℉ using a candy/deep fry thermometer. Pat shrimp dry with a paper towel and toss in flour to coat. Shake off 6-7 shrimp and add to egg white bowl and toss to coat. Remove shrimp one by one to coating bowl and press both sides of shrimp into coating. The coating will adhere nicely when gently pressed on. Place prepared shrimp on a plate or small baking sheet. Repeat with remain shrimp until all are coated. Drop 5-6 shrimp into hot oil and cook for approximately 3 minutes until golden. Remove with slotted scoop to a paper towel lined plate. Continue with remaining shrimp. Serve immediately with your favourite tartar sauce.
                          Recipe Notes

                          -I used Old Dutch Dill Pickle with the addition of a little dried dill, however your favourite brand and/or flavour can be used as is.

                          -substitute all purpose flour for cornstarch if wanting gluten free.