I Need Help! What Am I Going to Make with these Foods from Chile?

by Dorothy Reinhold on April 22, 2013

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Foodie friends, help a girl out, would you? I just need a little help from my friends.

I got a “mystery box” delivered from Foods From Chile, and my challenge is to make a recipe from these foods.

Here’s what came:

Bottled stuff:

  • Pear and Merlot jam
  • Extra virgin olive oil
  • Foods from Chile mystery box on Shockingly DeliciousBlueberry juice

Preserved fish:

  • Chilean mussels (in a can)
  • Smoked salmon
  • Smoked trout (77% of the imported trout in the U.S. is from Chile)


  • Blueberries
  • Red Grapes
  • Green Grapes
  • Plum
  • Prunes
  • Raisins

Yeah, that’s a crazy delcious collection of food, but I know YOU can inspire me. Here’s how you can help

Your job: Please put your culinary thinking cap on (seriously, I need help!) and submit a recipe idea based on my foods, on this Foods from Chile Prize Cratepage, by Thursday (April 25). All that I need is an idea or recipe suggestion for the ingredients I’ve been shipped. If I or another Foods From Chile participant chooses your recipe or idea as our inspiration, you will win a gift crate!

My job: I go to the idea page and pick a recipe or inspiration listed there, and then make it! You’ll see my final creation here on Shockingly Delicious on May 7, along with my public thanks to you for your winning idea, and, of course, you’ll get a gift bag from the people at Foods From Chile.

So please help me. The idea doesn’t have to use all the ingredients at once, and certainly other ingredients can be added in to flesh it out.

Then join us for a Twitter party on May 7, 2013 at 7 p.m. ET where we will unveil our recipes and discuss the inspiration (YOU!). We’ll also give away another 5 Foods From Chile gift crates.


Thank you, thank you, thank YOU!

I am being compensated for this post by Kitchen Play. Foods From Chile sent the mystery box of food for recipe testing.

{ 6 comments… read them below or add one }

Landon June 30, 2014 at 5:05 pm

I like your website


Dorothy Reinhold July 1, 2014 at 9:01 am

Thank you Landon.


Lizthechef April 22, 2013 at 8:04 am

I would make a fresh fruit salsa or fruit chutney to serve with the salty seafood – would make a pretty platter for a cocktail party or individual starter.


Laura @ Family Spice April 22, 2013 at 5:28 am

Why not a kale and blueberry salad? You can use the jam and evoo for the vinaigrette? Or try the jam with dried fruits and some stewed chicken?


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