December 2017, What's for Dinner ?

bethk wrote:When I went to Sam's Club for my Christmas beef they also had some nice American Wild Caught U-15 shrimp.  A lot of the time they only carry farm raised from other countries so I wait until they have the US wild caught gulf shrimp.

So, tonight I made some fried shrimp, crispy potato crowns and lima beans.  The shrimp got sloshed in some buttermilk, soy & sambal oeleck (chili paste) and then tossed around in some rice flour.  The rice flour makes a really light and crispy coating as opposed to a heavy batter.  I considered just doing a pan saute but really had my heart set on deep fried.  I wasn't disappointed ~ they were done just right!

Crybaby wrote:

They LOOK GOOD, too, Beth. I agree re the rice flour -- nice and crispy is perfect.  If you don't mind me asking, what did you have to pay at Sam's Club for a pound of those?  Were they fresh or frozen?

One more question:  What are potato crowns?  They look like x-large tater tots but better.  But I never heard that moniker before...

We never had a Sam's Club card before though this afternoon, Al, who was over putting switchplates on the switches in the kitchen, told me he has one.  By the way, I had him howling about the Cabana Boy story too -- Brian and I were laughing all over again over it, too.  

And look what Al sent me when he got home?

Niagara Visitor wrote:I picked up the carcass from my son and daughter-in-law's turkey dinner.................... they don't want to deal with it.  Obviously, my children don't have the concept of making a turkey stretch to make other meals.  I cut 3 pounds of meat off before I put the rest into my big roasting pan and in the oven.  My large stock pot wasn't big enough.   I think there will be turkey pot pie, turkey stew, turkey soup!  

bethk wrote:I think the shrimps were $10/lb.....2 lb. for $20, U-15, frozen ~ however, I don't mind since they were US wild caught.  Oh, and they were really tasty, too!

bethk wrote:The potato crowns are Ore Ida (I usually find them at WalMart) - just like a smashed tater tot.  Easier to brown up in a pan or in the oven because of the flat sides instead of rolly poly tots.

NormM wrote:We had that chicken tandoori a couple days ago and with the chicken I didn't use for stock, I breaded the breasts and we had them with pasta, alfredo sauce and vegetables.

Crybaby wrote:

Niagara Visitor wrote:I picked up the carcass from my son and daughter-in-law's turkey dinner.................... they don't want to deal with it.  Obviously, my children don't have the concept of making a turkey stretch to make other meals.  I cut 3 pounds of meat off before I put the rest into my big roasting pan and in the oven.  My large stock pot wasn't big enough.   I think there will be turkey pot pie, turkey stew, turkey soup!  

I'm always amazed here, too, Lore, by how many people say they don't want to deal with it.  Brian's office used to have a Thanksgiving "pot luck" at the office the week before Thanksgiving (THAT I never understood, as they all brought the same foods most of us have on T-Day) and Brian always smoked a turkey and brought it.  There were always tons of leftovers which they could tear into for the rest of the week but Brian would always ask for that turkey carcass once they finished stripping that puppy clean.

They usually each got a frozen turkey the following week from some vendor they dealt with for the holiday.  If there was an extra turkey dropped off, as there often was, his co-workers would always insist Brian take it, since he was their official turkey smoker!  It worked out great, as we'd store his, and the extra one, right in his office freezer until we were ready for it.  He worked there 19 years prior to retiring and they all laughed when he left, as they said he'd smoked them at least 16 or 17 turkeys, as it took them a while to decide to hold the pot lucks and discover he was quite talented with a smoker!

OMG....    "Puppy??" That is the first time I heard a turkey called a puppy!" hahahahahahaha. Did it ever howl or bark?
So funny