Edible San Diego Issue 50 10th Anniversary Cookbook

SOUPS & SALADS |
COOKING
BOX CRAB
If you don’t cook it the day you buy
it, put the crab on ice in a bowl in
the refrigerator for up to a day. It
should still be alive (and moving)
before you cook it. Gently rinse
the crab under cool water. Simply
steam the crab to enjoy with butter
by filling a large pot with less than
2 inches of lightly salted water and
placing a steamer basket on the
bottom, which will prevent the crab
from being submerged in water. Put
the crab in the pot and close the
lid. Cook over medium-high heat,
and when the water starts to boil or
steam, set a timer for 7 to 8 minutes
for a 2–3 pound crab. Gently remove
the crab using tongs. The flesh will be
opaque when done.
and leave vegetables to continue simmering
in the stock. Remove crab meat
from legs and keep chilled until ready
to use. Place crab shells back into water
and continue simmering the stock until
vegetables are soft, about 20 to 30 minutes.
Strain and save about 3 quarts of
broth along with vegetables. Pick out
crab shells.
Return vegetables and stock to pot and
purée with an immersion blender. Add
bay leaf, cayenne pepper, salt, and pepper.
Stir corn into boiling broth and
simmer for about 10 minutes. Reduce
heat to medium-low and add sherry,
Worcestershire sauce, and lemon juice
to pot.
Ladle ½ a cup of the soup base into a
small bowl and whisk in flour. Slowly
pour into simmering soup while stirring
constantly. Simmer for 1 to 2 minutes,
then stir in cream.
Reduce heat to low, fold in crab meat, and
cook until warmed through, about 5 minutes.
Remove bay leaf to serve and garnish
with chives and parsley.
Maldon sea salt and fresh cracked
Tellicherry peppercorns)
Fresh parsley and chives, chopped
To assemble the salad, arrange the citrus
fruit on a plate in no specific order
(the point of this dish is for every bite to
be a little different). Sprinkle with onion,
olives, toasted pistachios, and pickled
peppers. In a small bowl, gently stir the
olive oil and red wine vinegar until the
dressing is partially mixed (it should be
flecked with large beads of oil). Drizzle
the oil and vinegar mixture over the salad
and season with salt and pepper. Garnish
with parsley and chives.
Toasted Pistachios
¼ cup shelled pistachios
Sea salt to taste
Preheat oven to 350°. Spread pistachios
on a baking sheet and cook until golden
brown and fragrant, 7 to 10 minutes.
Remove from oven and season with salt.
Pickled Fresno Chile Peppers
Box Crab and
Corn Bisque
SERVES 4–6
12 cups water
3 pounds live box crab, approximately 2
medium crabs
1 large onion, roughly chopped
2 carrots
4–5 cloves garlic, peeled
1 bay leaf
½ teaspoon cayenne pepper
Salt and pepper to taste
4 ears corn, kernels cut from cob
½ cup cooking sherry
1 teaspoon Worcestershire sauce
1 tablespoon lemon juice
3 tablespoons all-purpose flour
1 cup heavy cream
Fresh chives and parsley, chopped, for
garnish
Bring a large stockpot of water to a
boil over high heat. Add live box crab,
onion, carrots, and garlic; return to a boil.
Remove crab after 7 or 8 minutes and set
aside to cool. Reduce heat to medium low
Recipe by Dan Major of Plan B Sustainable
Fisheries was featured in issue no.
42, July–August 2017
Citrus Salad
SERVES 4
“This dish is all about layering flavor and
texture. With citrus fruits at their peak
in winter, the sweet juiciness of the fruit
balances beautifully with the saltiness
of the olives and the kick of the pickled
Fresno chile peppers. It’s an excellent
dish for a festive gathering or a nice
dinner in.” — Herb & Wood co-chef and
partner Shane McIntyre
1 pink grapefruit, supremed
1 blood orange, peeled and cut into
rounds
1 tangerine, supremed
1 tablespoon finely diced red onion
1 ½ tablespoons crushed or torn
Castelvetrano olives
1 ½ tablespoons toasted pistachios
*recipe follows
1 tablespoon pickled Fresno chile peppers
*recipe follows
2 tablespoons extra-virgin olive oil
1 tablespoon red wine vinegar
Salt and pepper to taste (preferably
1 cup white distilled vinegar
½ cup water
½ cup sugar
1 tablespoon sea salt
5 Fresno chile peppers, seeded and cut
into half-moons
Combine the vinegar, water, sugar, and salt
and bring to a boil in a saucepan. Remove
from heat and add the peppers. Transfer to
a container and chill at least 12 hours and
keep refrigerated for up to 5 days.
Recipe by Shane McIntyre of Herb & Wood
was featured in issue no. 45, January–
February 2018
Curried Butternut
Squash Soup
SERVES 4
“Coconut milk is the secret to this rich
and creamy butternut squash soup. I love
the smell of this dish as you simmer it
on the stove. The curry and garlic create
an intoxicating and warm feeling that is
perfect for colder nights, while the yogurt
and cilantro amplifies the flavors to create
something that is delicious and easy to
make during the week.” — Herb & Eatery
chef and partner Brian Malarkey
ERIN JACKSON
TIP
Use the leftover
pickled peppers on
salads, with fish,
or in a sandwich.
18 ediblesandiego.com
NOV-DEC 2018 | edible SAN DIEGO 19