Saturday, December 26, 2015

After a simple but filling meal, our Christmas leftovers will go fast

Cooked Wild Red King Crab Salad, dressed with Dijon mustard and fresh lime juice, was the starter for our modest Christmas dinner. The crab legs were $19.99 a pound at Costco Wholesale in Teterboro.

My entree was seasoned Wild Gulf Shrimp sautéed with olive oil and chopped fresh garlic. The meat eaters in the family enjoyed Cuban-style roast pork moistened with mojito, a lemony garlic sauce. The shrimp were on sale for $14.99 a pound at Whole Foods Market in Paramus.


There are plenty of leftovers from our simple Christmas dinner on Friday.

I didn't have much of an appetite after shelling 2.5 pounds of Wild Red King Crab legs and preparing a sinful salad, with diced celery, sweet peppers and fresh cilantro; sauteeing 3 pounds of Wild Gulf Shrimp, with olive oil, garlic and red pepper flakes; and steaming a pound of kale in chicken stock and sake.

I enjoyed a heaping portion of crab salad on top of red-leaf and organic lettuces; and plenty of sauteed shrimp and kale, but didn't have room for Organic Quinoa, and mashed squash and carrots I also prepared this week.

My wife and son's entree was the Cuban-style roast pork, with a layer of fat under crispy skin, we brought home from La Pola Restaurant in West New York, along with yellow rice made at home, all in a lemony garlic sauce.

We toasted our good fortune with Bellinis, substituting a Spanish sparkling wine for prosecco.

On Friday morning, I made a 10-inch frittata with wild smoked salmon, chopped garlic, organic diced and fresh tomatoes, black olives and grated Pecorino Romano Cheese, and plated it with sauteed baby spinach and baked sweet potatoes.

In the last five minutes the frittata was finishing under the broiler, I added Roasted Salsa Verde from Whole Foods Market left over from poaching fresh cod earlier in the week. I used about 3 cups of 100% egg whites, plus the other ingredients.

This morning, I plated Christmas leftovers for breakfast, clockwise from top, chopped kale, Organic Quinoa with Garlic, a wedge of Wild Salmon Frittata, and a combination of Kabocha Squash and Organic Carrots, mashed with extra-virgin olive oil.

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