The Palestine Herald, Palestine, Texas

Family

August 16, 2013

COOKING WITH SIMON: Bridging the flavor gap between summer and fall

PALESTINE — During my time in America I have lived on the East Coast, West Coast and now, near the Gulf Coast. Each offered a different variety of seafood specialties. Near the Pacific I remember great oysters and salmon, the Gulf Coast, of course has lots of great shrimp, and in the Atlantic regions, there was nothing better than crab.

The crabmeat was always in large chunks, not the small pieces that seem to get smaller and smaller the further you travel from the Atlantic Ocean. I was excited the other day when shopping in Tyler to find some very nice lump crabmeat.

It reminded me of my days in Maryland and I quickly grabbed some and decided to create a recipe for something other than crab cakes.

I wanted to use fresh ingredients but we are in a transition season where summer vegetables are coming to an end and fall produce isn’t quite ready. But I noticed some really nice acorn squash the other day, and thought this could definitely be the perfect combination.

I have to say there were rave reviews. Fall squash combined with crab may sound unconventional, but they were great together because of the buttery flavor of the squash and the creamy texture of the crab.

Add some fresh corn and cherry tomatoes, which I can still get out of the garden, and consider this recipe a flavor bridge from summer to fall.

CRAB-STUFFED ACORN SQUASH

Ingredients

1 small acorn squash

1 cup lump crabmeat

2 tablespoons mayonnaise

1/4 cup sliced cherry tomatoes

2 green onions, sliced thin

1 cob of fresh corn, kernels removed

1 tablespoon pine nuts

1 tablespoon chopped parsley

Salt and pepper, to taste

2 tablespoons grated parmesan cheese

2 tablespoons breadcrumbs

Directions

Preheat oven to 375 degrees. Carefully slice squash in half, scoop out seeds. Rub inside with olive oil. Place flesh side down on a baking sheet. Cook until tender, about 30 to 45 minutes. While squash is cooking combine in a bowl all ingredients, except breadcrumbs. Stir to combine. When squash is tender remove from oven and fill with crab mixture. Scatter breadcrumbs over the top. Return to oven and bake for 30 minutes or until crumbs are toasted and crab mixture is heated through.

————

Simon Webster is the Executive Chef of Sabor a Pasion Country House & Bistro a multi-faceted dining destination just outside Palestine. For more information go to www.saborapasion.com or call 903-729-9500.

 

1
Text Only
Family
  • Seafood Timbale COOKING WITH SIMON: Master classes

    You might have seen the article announcing the cooking class that I held last week.
    We’re holding a series of classes we’re calling Master Classes. They’re designed to give you the fundamental information and techniques needed for various areas of cooking.

    April 19, 2014 1 Photo

  • SIMON Chocolate Cake COOKING WITH SIMON: Entertain with easy chicken entree

    Easter and Mother’s Day are right around the corner and that means family gatherings.
    And when it comes to serving a crowd you’re better off picking a recipe that is easy, yet full of flavor.

    April 12, 2014 1 Photo

  • Stuffed chicken breast COOKING WITH SIMON: Entertain with easy chicken entree

    Easter and Mother’s Day are right around the corner and that means family gatherings.
    And when it comes to serving a crowd you’re better off picking a recipe that is easy, yet full of flavor.

    April 5, 2014 1 Photo

  • black bean salad COOKING WITH SIMON: Black Bean Salad

    One of the great things about spring is the beginning of fresh salads, but not just the leafy kind, instead the ones filled with varieties of beans and peas.

    March 29, 2014 1 Photo

  • Mayonnaise COOKING WITH SIMON: Which came first? The yolk or the white

    If you do a lot of baking or dessert making, like I do, you might have a large amount of egg yolks on your hands. There are many recipes, like my New Zealand Pavlova, that call for the egg whites, but not the yolks.

    March 15, 2014 1 Photo

  • seeds COOKING WITH SIMON: Planting seeds for the future and the plate

    My workload just got a lot easier and more interesting. Why? Because soon I won’t have to shop for produce and I get to start creating some fun new dishes that incorporate all of the wonderful vegetables and herbs that will be growing in my garden.

    March 8, 2014 2 Photos

  • Mardi Gras 1 COOKING WITH SIMON: Mardi Gras time in Palestine

    The good times were definitely rolling down Palestine Main Street last Saturday and the food sure was too. It was a great weekend with parades, floats, parties, Cajun recipes, zydeco music and plenty of Palestine area wine.

    March 1, 2014 4 Photos

  • eggplant sandwich COOKING WITH SIMON: Feeding the steak eaters and the vegetarians

    Texans are known as meat eaters and enjoy they’re big juicy steaks. But sometimes it’s nice to eat a meal that is just vegetables and follow the new Meatless Monday trend. Chefs always need to have some good vegetarian dishes in they’re repertoire because vegetarians and vegans don’t want to just eat salads and pasta.

    February 22, 2014 1 Photo

  • Hibiscus Champagne Cocktail COOKING WITH SIMON: Don’t forget the Valentine’s Day flowers

    Happy Valentine’s weekend! Well, at least for those of you who remembered it was Valentine’s and at the very least bought a card. Otherwise you may be spending the weekend in the doghouse.

    February 15, 2014 3 Photos

  • mushroom potato soup COOKING WITH SIMON: Keeping warm with healthy, hearty soups

    The groundhog saw his shadow so it looks like we are in for a few more weeks of winter. I am hoping he might be wrong because some trees are already starting to bud and I am ready to get busy cutting back the grapevines, planting vegetables and doing the spring pruning.

    February 9, 2014 1 Photo