After seeing the recipe in the Jan/Feb issue it sounded so good that I decided to give it a try. I faxed a copy to my cooking buddy also. We both gave it a big thumbs up but thought that it was a bit too much work for a Wednesday night meal. Neither of us has the watercress and we did not use any substitutions. I backed down a bit on the cayenne in the sauce and felt that it was still quite spicy, and I do like it hot. My buddy used the full 1/4 tsp and felt that the amound was fine. (I used Penzeys cayenne and I do think it is hotter than the rest!). My husband is not a big fan of fruit flavors with his dinner but really like this dish and gave it the "lets have this again nod".