After two weeks of getting used to the idea of cooking (for the first time in my life), I found myself looking forward to my third Blue Apron delivery on Wednesday. Here’s what it looked like:
Week 3, Meal 1 (5/6/15)
Crispy Fish Tacos with English Pea Guacamole and Pea Tip Salad
Tonight’s dinner set new records for highs and lows:
- It rated a 4.7 on the Rich-o-meter, a new high. He’s still holding out for the 5, but he said this was close …
- …except for “the white stuff” (aka the raw matchstick-cut Golden Beet) in the accompanying salad. He didn’t mind it as long as he could stuff it on the taco, but it cost me a 0.01 rating decrease for every bite I insisted he eat after that (resulting in a net of 4.65). I don’t blame him, it wasn’t high on my list of raw experiments either.
- WTF do I do with the leftover oil? I grew up in the suburbs, we didn’t fry stuff by dousing it in an oil bath – we left that to Colonel Sanders. My first experience with a frying pan full of oil was a few years ago, when my Cordon-Bleu-trained friend Wendy prepared schnitzel with noodles to accompany an authentic Sound of Music Sing-along at my house. It was delicious, but I didn’t know what to do with the leftover oil then and I still don’t. Please help – the only two choices I can come up with are (a) sop up the oil with dozens of paper towels until it disappears, or (b) abandon the pan on the stove and pretend it isn’t there (and hope that my dog, Billy takes care of it).
Week 3, Meal 2 (5/9/15)
Chiles Rellenos with Spiced Tamarind Rice & Queso Fresco
This one was a winner! Rich and I both rated it 4.9. It would have been 4.95 on the Rich-o-Meter, but it lost 0.05 because the Poblano Peppers weren’t quite cooked enough. Point taken, lesson learned. We’ll definitely be doing this one again.
Week 3, Meal 3 (5/10/15)
Enchiladas Rojas with Nopales & Black Beans
When our Mexican week box showed up, we had high expectations – we both love Mexican food. But this meal nailed it. Are you old enough to remember Euell Gibbons, and his “ever eat a pine cone?” ads? We are. And that’s how I felt when I was presented with two giant cactus leaves for this meal. I trusted BA, and boy did they come through. In fact, as I was cooking this meal, I found myself thinking that corn might have been a good ingredient. Guess what? The diced Poblano Cactus Pad filled the bill – same texture, less sweet. The result was the highest combined score to date: 4.9 for me, and 4.95 for Rich. There was nothing wrong with it, but he’s holding out for the Perfect 5.
Week 3 Wrap-up
- Mexican week rocked!
- Poblano chiles need a little extra time
- We ate cactus and weren’t afraid
- Week 4, here we come