My streak continues! Mr. Allie was out tonight at a seminar and I was busily baking all day as part of my part-time work-from-home job as a baker’s assistant/decorator. So, no home-cooked meal once again. December is tough!
For all my dinner-inspirationally-challenged friends…
Spanish Style Twice Baked Sweet Potatoes
2 sweet potatoes, scrubbed
2 tablespoons olive oil
3 teaspoons kosher salt
1/2 fresh chorizo (not the dried kind, the kind you get in the refrigerated section near the hot dogs and brats and stuff), diced
4 scallions, thinly sliced
1 1/2 cups manchego, sharp cheddar, or pepper jack cheese, shredded
Preheat your oven to 350 degrees.
Prick your sweet potatoes with a fork so the steam can get out and they don’t explode all over the inside of your oven. Rub some olive oil into them and then massage in some kosher salt. Put them on a cookie sheet and throw them in the hot oven to roast up. This will take about 40 minutes or so, but if you don’t have a lot of time you can give them a head start in the microwave. About 5 minutes or so, then another 10 or 15 in the oven to get the skins all chewy and delicious.
While the potatoes are doing their thing, you can get your chorizo browned up on the stove and slice up your scallions. If you didn’t buy preshredded cheese go ahead and do that, too.
Once your potatoes are roasty-toasty, cut a slit in the top and shcoop out the insides. (Hey, I can make words up too!) Important tip: Don’t be like me and try to be all perfect about the shcoop. That’s my issue. Its better if you leave kind of a thick wall so it doesn’t implode on itself. Put the sweet potato guts into a bowl and dump in the chorizo, 1 cup of cheese, and about 3/4 of the scallions. Make sure you get all the chorizo-y oil from your saute pan in there too, it gives a great smokey-spicy flavor to the sweet potato. Mix it up a little bit and then spoon it into your sweet potato boats.
Sprinkle on what’s left of the cheese and then hit ’em under the broiler. The cheese will get all bubbly brown– oops, careful! Keep an eye on them so they don’t burn.
Garnish with what’s left of the sliced scallions and serve with a little green salad; recipe follows…
Little Green Salad
2 tablespoons sherry wine vinegar (if you can get your hands on it, its hard to find out my way for some reason), or lemon juice
1/2 teaspoon dijon mustard
3 tablespoons extra virgin olive oil (this is one of those times where you want to break out the good stuff)
salt, pepper and sugar or honey to taste
1 bag of baby arugula or 1 head of romaine hearts or whatever other dark leafy green gets you off
In the bottom of your salad bowl, whisk the vinegar or lemon juice and the dijon. Keep whisking with one hand while you slowly drizzle the oil in with the other. (This will create a smooth, creamy dressing that won’t separate. Food geeks refer to this as an “emulsion.”) Season to your liking.
Throw your greens on top but don’t toss until just before devouring so everything is fresh and crisp and it’s such an awesome contrast to all that rich cheesy sweetness on the other side of your plate.