There are so many awesome perks that go along with being a food blogger – I could list them here but that would take up the entirety of this post. One of them however is coming home after a long day at work and receiving a big package of fabulous goods at my front door.
I’m teaming up with the wonderful Kitchen Play and Foods from Chile in support of the various food available in the United States. Did you know that Chile is in 1st place in Latin America for food security?
Foods from Chile sent me a beautiful cooking kit filled with smoked salmon, smoked trout, extra virgin olive oil, Chilean mussels, Fig Chutney with Merken, clementines, an apple and an orange. They also included an avocado slicer, a great apron and blueberry lip balm (I can’t wait to start using it)!
I need your help though, I need ideas on what to make with all these ingredients. Starting today, July 22nd through Thursday, July 25th give me your best ideas or recipe suggestion for my Chilean ingredients in the comments. I’ll pick the one that inspires me the most and will create and blog about it on August 6th. The person who gets picked* will win a Foods from Chile gift bag (value $30)! Complete guidelines can be found at Kitchen Play.
Are you in? Ready to help with this Foods from Chile Food Blogger Challenge? I’d also love it if you’d join us at our Twitter party on August 6th at 7pm EST. Click below to register for the party!
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This is so cool!
You got smoked salmon, right? I suggest this glorious lemony smoked salmon pasta. Easy, elegant (seriously, it looked and tasted like a *restaurant* meal), and we adored it. http://www.shockinglydelicious.com/lemony-pasta-with-smoked-salmon-and-dill-secret-recipe-club/
I think I’d do a dessert. Baked apples. Or, you could cut it up for a mini tart. Lemon juice on the apples to keep them from browning, and then do a whipped cream with some of the clementine zest for some extra zing. Not sure what the chutney is about, but that could go into the tart or perhaps become part of a drizzle or sauce on the tart.
OR!!! Clementine curd, maybe with a little candied lemon peel for garnish. It could be served in mini tart shells.
OR!!!!!! A play on bagels and lox, but with bagel chips or crostini, to make it an appetizer. Maybe some with salmon and others with the trout. If the fig chutney flavor works with the fish, use it as a garnish.
(Am I getting carried away? Yes, I am. I also want to yell at the TV sometimes when I watch Chopped.)
I say, make some sort of amped-up lox-inspired bagel sandwich! I looove lox (I’m not even Jewish…) but it’s always the same. Jazz it up with some of the other stuff in there and put it on a bagel 🙂
I recently joined a farm share and love the idea of cooking with what you got. I would make a few things with this grouping. First I’d put on my new Apron 🙂 Then create a lil menu, maybe use all the ingredients in one meal or do them separate.
Steamed Chilean Mussels: Roast tomatoes in the oven, add to wine, add some fresh herbs (maybe sage or basil), bring to a boil, add in Mussels, until opened and enjoy.
Salmon, Trout & Fig Pizza: Using a whole wheat crust for a nutty flavor, roll out dough, coat with the fresh oil olive, some light cheese, smoked salmon, smoked trout & fig Chutney. Maybe use the avocado slicer and put in some avocados as well.
Sangria: Get a red wine, cut up the apple, orange and clementines, leave in the wine for several hours.
I used to get this salad that I’ve always to recreate: fresh greens, asparagus, red onion, smoked salmon, capers, and a citrus vinaigrette! I think this would be a great use for your box!
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