Personally, I could grab a box of crackers out of the cabinet and top it with some cheddar cheese and bacon, then wash it all down with some good swill and call it dinner. However, because I’ve set my wife’s expectations so high with my creative cooking, she’s come to expect great things to emerge from our little kitchen with only a few ingredients lying around.
I confess: I’m not a big fan of the grocery store and I don’t know shit about technical cooking. I’m just a simpleton who hates to waste food and is armed with a bit of imagination.
I digress: the other night things were so bare in our fridge and cabinets that I resorted to ‘borrowing’ two ingredients that our friend brought over for a dinner that she was planning to make for us in two days. I thought to myself, what the hell!! It’s not like she needs these two things tomorrow, so why not use them tonight – so I did!!
Here’s what I ‘stole’:
- 1 Spaghetti Squash
- 1 pkg of Chorizo (Spanish pork sausage)
- 1 medium Yellow Onion
- 1 can Green Giant “Mexicorn”
- 1 jar Fire Roasted Red Peppers
- 1 – 4.5 oz. can of Old El Paso chopped green chiles
- 1 – 2.25oz can of Black Pearls sliced ripe black olives
- A generous helping of my beloved Stubb’s Chile-Lime Spice Rub
- 1 cup of red wine – funny how we never run out of that!
Here’s my one pot method: chop up your onion and sauté a bit in your pot with olive oil. Dice up the Chorizo and toss it into the pot. While this is cooking, poke some holes with a knife into your spaghetti squash. Place spaghetti squash in microwave for 10 -11 minutes.
Turning your attention back to your pot, start tossing in the rest of your ingredients: fire roasted red peppers, Old El Paso chopped green chiles, Black Pearls sliced ripe black olives.
Now the fun part: go to town sprinkling your little creation with Stubb’s Chile-Lime Spice Rub and add 1 cup of red wine.
In this case, I used a really tasty 2009 Apaltagua Estate Grown Carmenère (Sample, MSRP: $11). It’s a great little number beaming in spicy, smoky black cherry, plum, tea, green pepper, with a minty herbal note. Very well balanced and nicely put together. 3 Stars out of 4!
Back to dinner.
After bringing everything in your pot to a boil, bring it down to a mellow simmer to allow all of the great flavors to mingle. Then take your spaghetti squash, split it in half and scoop out the seeds. Finally, make a nice presentation by putting it on a nice plate like this…
…sprinkle the spaghetti squash with a little salt and pepper (maybe some butter) and you’re all set!
Oh, and don’t forget the Carmenère to wash it all down!
“Oh man, that’s good!” Mrs. WineLife365
Until the next time we run out of food…Enjoy!!