In the Kitchen with the March Hatchery Box

I haven’t yet tried everything in the March 2014 Hatchery box, which I got a bit late. But since my April box has already arrived, I thought I would update on this anyway.

As you may have already seen, I used the Sweet & Smoky BBQ Sauce to make some Crock Pot Barbecue Chicken, and the Fuego Salsa was delicious on this Quinoa Burrito Bowl, which was a riff on the suggested recipe.

Some of the Original Blend Spice Rub was employed on a cornish hen that Handsome and I cooked at his place a couple of weekends ago. The meal turned out great, but I honestly couldn’t say if the spice rub was that much better than anything I might be able to pick up at the grocery store, or throw together myself from a trusted cookbook or website. I still have some of this left, and will probably try the suggested recipe, which is a baked chicken with balsamic reduction. (Yes, I’m eating a lot more chicken these days. Maybe I can use this on tofu and somehow turn it into lunch. Hmm.)

I still have about half of the Ohia Lehua Honey left. I used some of it to make a cocktail called The Fireside, which uses a delicious ginger shrub. In the interest of keeping things simple, I skip the single malt and the candied ginger (and on a weeknight I add in some club soda). Great with a blended scotch or with bourbon. Anyway, I don’t know that you can really  pick up the flavors of this in the cocktail, but it seemed more weather-appropriate than the suggested hot toddy. The honey itself, tasted on its own, is bright and citrusy, I really liked it. Made me rethink my tendencies towards wildflower honey. But as with many of the things I get in this box, I’m more inclined to seed out something more local to me, or that’s more widely available.

I haven’t tried the Jalapeno Garlic Olive Oil yet, though I think I’d like to employ it on seafood. The suggested recipe – Whole Roasted Snapper with Cilantro, Scallion, Lime and Jalapeno – sounds good, though I’m not sure I want to deal with a whole fish. I think I could easily adapt this to work with fillets, though. That said, I think this is mainly meant to be a finishing oil, so it would probably also work well in a salad dressing – depending on how soon I get to this fish idea, this may wind up being used next time I get a hankering for a taco salad.

I also haven’t opened up the Spiced Red Wine Jelly yet, and I think this will be on hold until I have some cheese open. This just isn’t speaking to me as a yogurt or oatmeal kind of jelly.

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