If this was your “Chopped” basket, what are you making?
If this was your “Chopped” basket, what are you making?
by Patterson8040
20 Comments
Patterson8040
I’m stumped.
didyoubutterthepan
Rinse the tomato sauce off, season the mackerel with the garlic spice and saute or grill, make a salsa with the orange, guava jelly and plenty of fresh herbs + jalapeno, add shredded cabbage, serve taco style in a warm corn tortilla
Hokie_2000
A phone call for take out.
fuxxwitclowns
Pad thai.
StandardSea8671
Put it all in a bowl mix it all together and then tip it into the trash
CasuallyMistaken
A trip back to Indeed.com cuz fuck that place 😂
sarcasm_itsagift
I would have to taste that fish to know what to do next but maybe a mackerel croquette with some sort of citrus rémoulade? And a little slaw of some kind for freshness.
genteelbartender
Separate the sauce from the mackerel, combine sauce with the spice mix, cumin, allspice, orange peel, and some coconut milk and make a curry.
Reduce the guava with sugar and water, add cilantro or mint, and make a chutney/jam.
Pam sear mackerel with onion, add curry sauce. Serve chutneyesque thing on side.
Courtie
Mackerel rundown if you have some coconut milk or fry mackerel with some peppers, that seasoning, a little jelly and the juice of the orange and serve it with rice.
inikihurricane
Do I have to use the tomato sauce in my plate? If not then I’d zest and juice the orange and start off by reducing the juice. My fish can get a coat of breading or flour dredge seasoned with the ginger garlic stuff and either baked or deep fried until crispy.
My reduced orange juice gets tasted, it might need a tiny pinch of salt to get that citrus to shine. I’m going to fold some of the guava jelly into it – I want a thick opaque sauce to go under my fish. The sauce should be sweet. I’m going to take my sauce off the heat once I’m satisfied with the consistency and the taste and I’m going to fold in some of my orange zest. Once the breading/dredge is golden I’m going to do one of those avant-garde type sauce swishes across my (preferably long rectangular plate, but could be round I guess) plate and top it with the fish. I’d probably fan the individual fish out in a cute pattern. Then I’d make the choice of if I want to top the fish with my jelly sauce as well. The sauce might be best left on the bottom only though, and I’d have to make that call in the moment. If I do add sauce on top then I’m going to garnish with a little orange zest. If I don’t top it with sauce then I’m going to garnish the under sauce with a little zest to make it pop, and hopefully will have remembered to save a bit of the orange to make another garnish with (even if it’s just a squiggly peel)
God that was exhausting. Really hope my tomato sauce isn’t impacting the flavour too much but I’m hoping that the cooking and breading/dredge is helping to mask it and absorb some of my sauce instead.
Ok_Watercress_7801
Solomon Gundy
Then use the citrus & water down the jelly with rum & ice.
Pot of rice & Bob’s your uncle.
i_forgot_wha
All ok is I’m not gonna try to make ice cream.
drakothedj
I am from Jamaica, what we do with this tinned mackerel is basically a struggle meal. Youre gonna need a small bell pepper, an onion, some garlic and if you have any carrots thats fine. Cut the vegetables up and add them to some hot oil, let them cook a bit. Add a really small amount of water to the oil and vegetables and wait till it comes to kind of a boil. Add 2 tablespoons of ketchup and drain the sauce off the mackerel into that. Now this is the important part. Split the mackerel down the middle and remove the spine and cut the mackerel into pieces. Add the pieces to the ketchup mixture thingy and bring to a boil (add some garlic powder and any other powdered thing you want, dont make it too salty). get some rice and eat it. Dont know what you would do with the guava jelly though.
ICantEven1235
Spicy Mackerel with Guava and Orange GlazeIngredients:Canned mackerel in tomato sauce, Guava jelly, 1 orange, A spice mix consisting of ginger, garlic, and piment.
Instructions:Prepare the Glaze:In a small saucepan, combine 2 tablespoons of guava jelly, the juice of 1 orange, 1 teaspoon of grated ginger, 1 minced garlic clove, and a pinch of ground pimento (allspice).
Warm over low heat until the jelly melts and the mixture is homogeneous.
Season the Mackerel:Drain the mackerel and discard the excess tomato sauce.
Season lightly with a pinch of the ginger, garlic, and pimento spice mix.Cook the Mackerel:In a skillet over medium heat, lightly sear the mackerel on both sides until slightly browned. Be gentle to keep the fillets intact.
Apply the Glaze:Brush the mackerel with the guava and orange glaze, turning the fillets to ensure they are well coated. Cook for an additional 1-2 minutes on each side, allowing the glaze to caramelize slightly.
Serve:Serve the glazed mackerel hot, garnished with fresh orange slices or zest for an extra burst of citrus. This dish pairs well with a side of steamed rice or vegetables to soak up the flavorful glaze.This recipe combines the sweetness of guava and orange with the savory flavor of mackerel, while the spice mix adds a delightful kick.
Enjoy your cooking!
Maypolemaggie
Make a curry with rice, coconut milk, a little of the orange juice and guava jelly with the spices adding some cayenne for heat
SandWitchBastardChef
A Bloody Mary and a screwdriver
CyressZephyr
Fish tacos with a citrus slaw
joanmcbitch
Does not compute. Need list of available seasoning/pantry items.
20 Comments
I’m stumped.
Rinse the tomato sauce off, season the mackerel with the garlic spice and saute or grill, make a salsa with the orange, guava jelly and plenty of fresh herbs + jalapeno, add shredded cabbage, serve taco style in a warm corn tortilla
A phone call for take out.
Pad thai.
Put it all in a bowl mix it all together and then tip it into the trash
A trip back to Indeed.com cuz fuck that place 😂
I would have to taste that fish to know what to do next but maybe a mackerel croquette with some sort of citrus rémoulade? And a little slaw of some kind for freshness.
Separate the sauce from the mackerel, combine sauce with the spice mix, cumin, allspice, orange peel, and some coconut milk and make a curry.
Reduce the guava with sugar and water, add cilantro or mint, and make a chutney/jam.
Pam sear mackerel with onion, add curry sauce. Serve chutneyesque thing on side.
Mackerel rundown if you have some coconut milk or fry mackerel with some peppers, that seasoning, a little jelly and the juice of the orange and serve it with rice.
Do I have to use the tomato sauce in my plate? If not then I’d zest and juice the orange and start off by reducing the juice. My fish can get a coat of breading or flour dredge seasoned with the ginger garlic stuff and either baked or deep fried until crispy.
My reduced orange juice gets tasted, it might need a tiny pinch of salt to get that citrus to shine.
I’m going to fold some of the guava jelly into it – I want a thick opaque sauce to go under my fish. The sauce should be sweet. I’m going to take my sauce off the heat once I’m satisfied with the consistency and the taste and I’m going to fold in some of my orange zest. Once the breading/dredge is golden I’m going to do one of those avant-garde type sauce swishes across my (preferably long rectangular plate, but could be round I guess) plate and top it with the fish. I’d probably fan the individual fish out in a cute pattern. Then I’d make the choice of if I want to top the fish with my jelly sauce as well. The sauce might be best left on the bottom only though, and I’d have to make that call in the moment. If I do add sauce on top then I’m going to garnish with a little orange zest. If I don’t top it with sauce then I’m going to garnish the under sauce with a little zest to make it pop, and hopefully will have remembered to save a bit of the orange to make another garnish with (even if it’s just a squiggly peel)
God that was exhausting. Really hope my tomato sauce isn’t impacting the flavour too much but I’m hoping that the cooking and breading/dredge is helping to mask it and absorb some of my sauce instead.
Solomon Gundy
Then use the citrus & water down the jelly with rum & ice.
Pot of rice & Bob’s your uncle.
All ok is I’m not gonna try to make ice cream.
I am from Jamaica, what we do with this tinned mackerel is basically a struggle meal. Youre gonna need a small bell pepper, an onion, some garlic and if you have any carrots thats fine. Cut the vegetables up and add them to some hot oil, let them cook a bit. Add a really small amount of water to the oil and vegetables and wait till it comes to kind of a boil. Add 2 tablespoons of ketchup and drain the sauce off the mackerel into that. Now this is the important part. Split the mackerel down the middle and remove the spine and cut the mackerel into pieces. Add the pieces to the ketchup mixture thingy and bring to a boil (add some garlic powder and any other powdered thing you want, dont make it too salty). get some rice and eat it. Dont know what you would do with the guava jelly though.
Spicy Mackerel with Guava and Orange GlazeIngredients:Canned mackerel in tomato sauce, Guava jelly, 1 orange, A spice mix consisting of ginger, garlic, and piment.
Instructions:Prepare the Glaze:In a small saucepan, combine 2 tablespoons of guava jelly, the juice of 1 orange, 1 teaspoon of grated ginger, 1 minced garlic clove, and a pinch of ground pimento (allspice).
Warm over low heat until the jelly melts and the mixture is homogeneous.
Season the Mackerel:Drain the mackerel and discard the excess tomato sauce.
Season lightly with a pinch of the ginger, garlic, and pimento spice mix.Cook the Mackerel:In a skillet over medium heat, lightly sear the mackerel on both sides until slightly browned. Be gentle to keep the fillets intact.
Apply the Glaze:Brush the mackerel with the guava and orange glaze, turning the fillets to ensure they are well coated. Cook for an additional 1-2 minutes on each side, allowing the glaze to caramelize slightly.
Serve:Serve the glazed mackerel hot, garnished with fresh orange slices or zest for an extra burst of citrus. This dish pairs well with a side of steamed rice or vegetables to soak up the flavorful glaze.This recipe combines the sweetness of guava and orange with the savory flavor of mackerel, while the spice mix adds a delightful kick.
Enjoy your cooking!
Make a curry with rice, coconut milk, a little of the orange juice and guava jelly with the spices adding some cayenne for heat
A Bloody Mary and a screwdriver
Fish tacos with a citrus slaw
Does not compute. Need list of available seasoning/pantry items.
Garbage to feed the trash can
Toilet wine