After Christmas I cooked down the carcass from the turkey and got two gallon freezer bags full of stock. This week I pulled out one of them and made a turkey soup with carrots, celery, sweet Florida onions from the farmer's market, and basmanti rice.
I had never tried basmanti rice in soup before, but I liked it better than regular ole rice. I'd really prefer pasta, but Mr. Picky won't have any of that!
Next up, another Big Green Egg adventure: shrimp! I marinated them for a few hours in beer, canola oil, lime juice, minced garlic and Trinidad Lemon-Garlic Marinade from Penzey's Spices.
Here they are plated up, along with some beer bread with cheddar cheese, and a green salad made with veggies from the Farmer's Market, along with a Roasted Garlic-Parmesan dressing I made that turned out very tasty. I get tired of the bottled stuff from the store!