By VICTOR E. SASSON
The Red King Crab Salad I just made for Thanksgiving is chilling in the refrigerator, and the Argentine Red Shrimp I plan to grill on the stove top are defrosting next to it.
This year, we didn't make our annual trek to the Goffle Road Poultry Farm in Wyckoff, where we usually buy naturally raised turkey parts -- the flavorful dark meat -- instead of a whole bird.
But to satisfy the meat eaters in the family and a couple of guests I did buy a fully cooked Applewood Smoked Uncured Petite Ham from Whole Foods Market in Paramus ($7.99 a pound).
The 3.4-pound Niman Ranch ham was raised on a vegetarian diet without harmful antibiotics.
The ham is being heated in the oven now, and I've already roasted 2 pounds of fresh Brussels Sprouts with olive oil, sea salt and other seasoning.
That's not all
I made the Red King Crab Salad from fully cooked legs my wife bought at Costco Wholesale in Teterboro on Tuesday (3.06 pounds at $19.99 a pound).
Each of the four legs, with meaty knuckles, was about 2 feet long.
If need be, we also can have baked organic sweet potatoes or mashed organic sweet potatoes with extra-virgin olive oil I made on Wednesday.
At dinner, we plan to toast our good fortune with a Bellini, a cocktail made with Prosecco and peach nectar, both from Italy.
Argentine Red Shrimp can be deveined or grilled on the stove top head and all. I plan to marinate them in fresh lime juice first.