I also really enjoy mashed sweet potatoes with mixing and matching the various kinds of sweet potatoes. The flavor from a mixed batch can be great, although depending on which kinds are used the color can get a bit 'grey'. And some of the Asian varieties tend towards a 'gluey' texture. Still, sweet potatoes are one of the best parts of winter!
Mike Filigenzi wrote:I picked up three Dungeness crabs a couple of hours ago that were killed, cracked, and cleaned by the fish guy. I was going to just boil them up for dinner tonight, but we were invited to have supper with friends just now, so I will have to try something different. I found a recipe on Epicurious in which you take cooked crab and roast it ina very hot oven until heated through with butter, garlic, thyme, and shallots. You pull the crab out and then make a quick pan sauce with a little orange juice and orange zest. I'll probably boil up the crab shortly and then do this recipe tomorrow. Not quite as simple as the boiled crab I was going to do, but not too elaborate either.
Karen/NoCA wrote:Not sure I understand the crab you bought as killed, cracked and cleaned......the you were going to boil them????? Crab is brought into Redding everyday from the coast, 2 1/2 hours away. It is cooked, then put on ice. When they are sold, they are cleaned by the fish guy, wrapped and sent home with you. At home, we crack it, for our guests and serve. Then it is picked by all of us, and gobbled up. FWIW, you can use eat crab the very next day as planned the first day. It holds quite well. Gene's dad was a commercial fisherman after retirement and actually a few years before. We are old time crab eaters, and if it is very fresh will hold for two or three days, and is still excellent. Beware of those who sell it previously frozen, I can tell, and call them on it.
Christina Georgina wrote:Lovely salad - pink grapefruit, avocado, pomegranate, green onion tops dressed with lime juice a bit of oil, pinch of palm sugar and cumin. Very seasonal looking and wonderful flavors
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