I now have 23 suppers in the freezer. All are labeled, wrapped, and bagged with dates and directions on top.
It was not that bad work wise. I think because my husband saw this as a worthwhile effort and helped out a bit with the kids. I also enlisted the help of Posco. He helped me roll meatballs, stirred things that needed stirring on the stove while I did other stuff, and kept an eye on meat that was browning.
Again, I spread it out in three morning sessions instead of one day-long session. I am not sure if it is easier this way or not, but it what I could get done.
I have a freezer inventory chart taped above my freezer with the current inventory. From that I made a menu for each day with “What’s for Dinner” (if my kids want to make me crazy, they start the “Mom, what’s for dinner,” chant.). The Fridays are blank for now. We do not eat meat, and I did not prepare any fish meals yet, but I think I may make some salmon or crab cakes and add those in. Veggie meals are usually not too much effort that they need much advance preparation. (Or, if Eric can provide me with a recipe for a nice, spicy ceviche, that may be on the menu one Friday. I am dying for some ceviche.)
Now what’s left to see is how smoothly the whole process goes with thawing and preparing. If it is the same amount of work as the old method, or if life is a bit easier. I will report in a couple of weeks.
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Ceviche
Use filets of a white, preferably tightgrained ocean fish. Halibut is good, but I even use rock cod or ling cod if that is what I have. Cut the filets into strips, as if you were cutting them for sashimi.
Make your marinade: freshly squeezed lime juice (enough so that the fish will be able to sort of float around in it – don’t used bottled lime juice. Yuck. It will give it a taste you don’t want), diced shallot (or white onion), finely chopped fresh garlic (just a couple of cloves), finely diced jalapeno (to taste), cumin (a sprinkling), a generous pinch of sea salt, a dash of Extra Virgin Olive Oil, and chopped cilantro.
Place the fish in the lime juice. Allow it to chemically cook, usually it takes about three hours, sometimes less, sometimes more, depending on the thickness of the fish.
While it is in there, make a mango salsa:
diced mango
chilies (whatever type you want to use, I usually stick with jalapenos)
diced onion
garlic (as much or little as you want)
lime juice
cumin (just a sprinkling)
chopped tomato (optional, I never use it in a mango salsa. I want mango, and only mango, but some folks want to add tomato)
a pinch of ground ginger
salt to taste.
Since you will have plenty of time while the fish is in the drink, make tortillas from scratch.
Did I say “drink”?
Why, yes, I did:
1/3 freshly squeezed lime juice
1/3 100% blue agave white tequila
1/3 triple sec.
Mix together, shake with ice and strain into chilled glasses with salt rims.
At this point you will want to have some guacamole, as you will be hungry waiting for the ceviche.
Ripe avocados, mashed with a fork and the usual ingredients (lime juice, onion, garlic, cumin, cilantro), and a dash of a red salsa, for color and depth of flavor. Sometimes I use my roasted garlic/tomatillo salsa for this.
So, you are sipping margaritas, eating chips and guacamole, listening to Vicente Fernandez and it dawns on you that, yes, this was all about ceviche.
Check it. Does it look cooked? If so, it is ready.
Drain it from the liquid, reserving some of it. Taste it and add salt if it needs it.
Put chunks of fish in your serving bowl or glass, along with chunks of ripe avocado, and a cocktail sauce made with a little of the reserved liquid, tomatoes, and hot sauce to taste. You can add a little Worchestershire sauce, but don’t tell anyone I told you that. Top with mango salsa, freshly chopped onion and cilantro, and serve with hot tortillas, and radishes and spicy pickled carrots.
Ole!
I’d love to hear how this all turns out. I bought a book on this…I think it was “Frozen Assets” or something, and I’ve always wanted to try it, but I have a smallish freezer. I keep thinking I should try to plan at least just one week of meals to start, but I never get around to doing it. Anyway, thanks for the reminder. Anything that would help me save on time (and money) is a life-saver.