Michael A. Ayers, Executive Chef at Brooksby Village, shares some holiday recipes.

Stuffed Calamari with Fennel & Tomato Sauce

For the stuffed calamari:

• 20 each large Calamari Tubes 
• 1 tbsp olive oil
• 1 tsp chopped yellow onion
• 10 each large shrimp, chopped
• 1 tsp chopped garlic
• 1 tsp fresh parsley
• ½ tsp fresh chopped tarragon
• ½ tsp fresh chopped thyme
• 1 cup seasoned dried bread crumbs
• 3 oz melted unsalted butter
• Salt and pepper to taste
• 1 oz toasted pine nuts (optional)
• 20 tooth picks

For the sauce:

• 3 tbsp olive oil
• Two bulbs fresh fennel (sliced thin)
• 1 large yellow onion (sliced thin)
• 2 tbsp chopped garlic
• 1/4 cup chopped fresh basil
• 1 cup red wine
• 2 cans diced tomatoes
• Salt and pepper to taste

Instructions for cooking calamari:

Preheat a large sautee pan, add the olive oil, then the onions; cook until soft.

• Add the shrimp and let cook until they turn a light red then add the garlic; let cook for one minute. Season with salt and pepper.
• Add the herbs and blend well.
• Remove from the heat and add the bread crumbs, melted butter and pine nuts; blend well.
• The mixture should be moist and form a ball when pressed together (add more melted butter if necessary). Let cool completely.
• Place the stuffing in each squid tube ¾ full, leaving room for the calamari to shrink.
• Secure with a tooth pick.
• Place in a single layer in an oven proof baking dish.

Instructions for the sauce:

Heat a large sauté pan to medium high heat.

• Place the olive oil in the pan.
• Add the sliced fennel and sliced onions and cook just until the vegetables are slightly wilted (5 minutes).
• Add the garlic.
• Season with salt and pepper.
• Add the herbs and wine and simmer for additional 5 minutes.
• Add the two cans of diced tomatoes and simmer for additional 5 minutes.
• Place the sauce over the calamari, cover with tin foil and bake in a 350-degree oven for 1 hour.

Carrot & Curry Soup with Crab Cake

Soup ingredients:

• 3 oz butter
• 2 large yellow onions (sliced thin)
• 1 tbsp chopped garlic
• 2 tbsp curry powder
• 1 tbsp ginger powder
• 8 oz or 1 large Idaho potato (peeled and quartered)
• 1 pound carrots (course chopped)
• 32 oz chicken stock
• 1 tbsp chopped fresh parsley
• ½ tbsp chopped fresh tarragon
• 1 tbsp chopped fresh thyme
• Salt and pepper to taste
• 8 oz heavy cream

Crab Cake:

• 8 oz fresh lump crab meat
• 1 oz chopped red bell pepper
• 1 oz chopped red onion
• 1 tsp chopped fresh parsley
• 1 tsp chopped fresh tarragon
• 1 tsp chopped fresh thyme
• 2 tbsp mayo
• 1 tbsp dijon mustard
• 2 each eggs
• 4 oz seasoned bread crumbs
• 3 oz olive oil

Soup instructions:

• In a large medium sauce pot, melt the butter and add the sliced onions, adjust the heat to low, let the onions caramelize (approximately 20 minutes).
• Add the garlic and cook for 3 minutes.
• Add the curry and ginger powder and cook for 1 minute.
• Add the potatoes, carrots, salt and pepper and chicken stock, raise the temperature to medium high and cook until the carrots are very soft.
• When the carrots are very soft, remove from the heat and transfer the ingredients to a blender. Puree until a smooth silky texture is developed (note do this in small batches and cover tightly and hold the cover down with a dry kitchen cloth; the soup is very hot and may pop the cover of the blender when it is started if not held down).
• On the last batch to be pureed, add the fresh herbs; return to the soup pot and add the heavy cream (taste the soup and make seasoning adjustments if needed). Let simmer on low heat.

Crab Cakes instructions:

• Place the crab meat with all the ingredients (except the bread crumbs and oil) in a large bowl, blend well.
• Add the bread crumbs and fold them into the crab mixture.
• Make 10 small crab cakes and place into the refrigerator for at least ½ hour to let the cakes set.
• In a sauté pan, heat the oil to medium, place the crab cakes in the sauté pan and sear each side to a golden brown.

Place the soup into a bowl and place a crab cake in the center of the bowl. Garnish with extra virgin olive oil.