Ann Wayne
I created and prepared a Mexican Fish Stew. I chose this dish because it is a healthy and hearty one-pot meal which can be prepared and ready to eat in less than 30 minutes. I love fresh spinach and canned tomatoes, so I was super excited when I saw those in the bag. I like using mustard for homemade marinades and dressings but typically use plain mustard in my meals. I was somewhat intrigued as to how I could use the Greenridge Farm Red Jalapeño mustard in my dish. Also, I was not familiar with King Oscar mackerel canned fish and was a bit skeptical that the fish would not be substantial. However, I was pleasantly surprised when I opened the can and saw large chunks of the fish meat. And it tasted much better than expected! I was also worried it would be extremely fishy, but it turned out not be. I found it to have a smooth consistency with a rather zestful flavor. The mustard was also very tasty, but I was concerned that it would be too spicy for my family's tastes.
I had so many ideas about creating different recipes using this week's ingredients and could not wait to start cooking. Still, I was worried about my family's reaction since they were not used to this type of food. Would they be willing to eat canned rather than fresh fish? Would the mustard have too much of a kick for them? How could I blend these ingredients and come up with a savory taste that even they would enjoy? These questions weighed heavily on my mind and inspired me the experiment with various concepts.
I combined the mustard with honey to tone down the spice level while providing my dish with an excitingly sweet and savory taste. I carefully removed the seeds from the jalapeños and the mackerel because I know the heat/spice level comes from the seeds. For my family to at least try this dish, I needed to reduce the level of "heat." Next, I carefully set aside the jalapeños to be used as a garnish for my plate.
My first attempt at the stew was not a big hit. The fish, "Not bad." The sauce, "Just OK." Her tasters weren't completely satisfied, and neither was she. So I went back to the drawing board and tested several more variations. I knew I finally hit on the right recipe when my testers all gave me the double thumbs-up! They agreed that my Mexican Fish Stew was delicious and not too fishy and spicy. They said it tasted like the fresh fish they are used to me making. The stew looked extremely pretty and was filling. And little did my family know, it was a very healthy meal high in protein and nutrients.
I was surprised at how combining just the right ingredients can make canned mackerel taste like fresh fish from my butcher. And while the mustard was very spicy, combining it with the right touch of honey created such a uniquely vibrant flavor.
It was a pleasant surprise that I could see the red and green pieces of jalapeños along with the seeds in the mustard. Some products say they have certain ingredients, but you can barely see or taste them. This is definitely not the case with the Greenridge Farms red jalapeño mustard.
Overall I thoroughly enjoyed cooking and experimenting with the mystery items from week 2. It was also a great learning experience for me. I think when used in the proper recipe, canned fish can be a suitable alternative for the times I cannot get to the fish market. And the Greenridge Farm mustard will be a nice complement to my homemade marinades, sandwiches, and for when grilling brats and sausages.
When serving stew or soup as a meal, I like to have lots of toppings available for my family and guests. Everyone can personalize their bowl to their liking. The toppings can include jalapeños, crushed tortilla chips, onions, cilantro, avocado, old crushed taco shells, beans, sour cream, or cornbread.
It's fun to see how everyone creates their unique bowl. This especially comes in handy when I serve leftover stew or soup the following day. Each person can mix and match their toppings as they choose so that the meal never gets boring.