Food Blog:
Cook In.
Eat Out.
Miss Tenacity.
New Mexico.
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Thursday, November 4
Long week no posts, and then there was Chorizo
I apologize! I've been a combination of: out of state, slammed at work, and too tired to care this past week. However, I did actually cook a few things, so I'll report on them now.
My weekend was great. I ate lots of food (though the usual assortment of non-gourmet sugary crap that I get a 'pass' on when I'm running), got lots of sun, and got my money's worth out of my EZ-Cart at the airport. I even had a shake at In N Out, but wasn't hungry enough for a Double Double. Silly me. Thanks to my brother for carting my butt around Phoenix in search of greasy fast food and the afforementioned EZ-Cart.
Now, when I returned I was still incredibly tired, but that didn't stop me on Monday morning from making myself an omelet with goat cheese, chives, and carmelized onions. Gotta have protein, you know. Monday evening I made:
Penne w/ Chorizo Cream Sauce (for 2)
1/4lb dried penne or other pasta
1/4lb "wet" chorizo (the slimy fresh Mexican kind, not the hard Spanish salami kind)
1 cup milk
cornstarch
Cook the penne. While boiling, cook the chorizo like ground beef, breaking it up as it goes. Lots of grease should be released. Either save it or give your pooch a nice treat. Return the chorizo to the pan with the milk and warm to just short of boiling. Add a 1:1 cornstarch:milk mixture to the sauce about 1t at a time (stirring for a minute or more after each addition to let it cook) until the sauce has thickened enough. Season to taste with S&P, and toss with the penne.
Time posted: 09:56 [permalink]
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CONTACT ME: tenacity -at- gmail.com
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