On Friday, Zack, Kaili, Ashley and I made a really delicious dinner. This is, I think, a nice way to spend Friday night. Though I don’t exactly have a job, ish, I can still see the appeal of relaxing on Friday night. Plus, dinner is the perfect way to do this, because you feel like you’ve accomplished something, and spent time with people, which is really all I aim to do on any given day. Anyway, I had stopped in at the Healthy Butcher on Thursday, and picked up some chorizo sausages, with no real plan. Sometimes the butcher doesn’t have chorizo, so it felt kind of like buying all the mint-chocolate chips when I can find them (which I do). We opted for this easy, delicious sauce and put it on fish. In keeping with my current love of the Pan Chancho cookbook, it’s basically from there, with more flavours, and less frying. Half-way through we thought we might like some starch, so we put it all on some squid-ink and saffron pasta that really sounds fancier than it is.
- 4 chorizo sausages
- 1/4 cup extra-virgin olive oil
- 1 medium onion, diced small
- 2 yellow peppers, diced small
- 2 orange peppers, diced small
- 5 cloves minced garlic
- 2 tablespoons sherry
- 5 roma tomatoes, diced small
- 2 tablespoons coriander
Cut open the chorizo and remove the meat from the casing. Sauté the chorizo until brown. Remove the sausage and set aside, using the rendered fat to fry the onion. After about 3 minutes, add in the peppers and cook until they’re soft, which takes about 10 minutes. Stir in the garlic, sherry and tomatoes and cook a bit longer. Remove from heat, stir in the coriander. Add the chorizo. This is a delicious sauce for pretty much anything. Plus, there are hardly any actual spices, so it really depends on which sausage you use.
- 3/4 cup cornmeal
- 1 tablespoon flour
- pinch cayenne
- 1 teaspoon toasted cumin seed
- 3 filets of sole
Mix together the cornmeal, flour, cayenne and cumin seed, coating the fish in the mixture on both sides. Bake at 350 for about twenty minutes.
This meal was way way more impressive than difficult, and I would definitely use the sauce for a range of things (though right now I’m kind of stuck on ‘pasta sauce’ which is admittedly boring).