With Debbie late coming home from work and probably stressed, I sat and watched the chicken chorizo sausages I had had her leave out of the fridge that morning, and wondered what the h**l I would do with them. Talk about having to eat your words.
We had had a week of chili, sausage and pasta, and other sausage and bean vehicles, but it seemed as if all the chorizo recipes involved either pasta or legumes. Sigh.
Then I found this one. In Epicurious, of course. And, as it happened, we had mushrooms. And Debbie loves corn.
Above is their picture of it.
Sadly, I didn’t have quite enough mushrooms (and I could believe the quantities they were asking for). And the chorizo didn’t get quite crispy enough, and didn’t seem to fill the baking dish.
We had a tasty dinner, but not spectacular. Too corny, if you know what I mean. Or too custardy. Not enough savory oomph.
Here’s mine. You can just see the yellow-ness of the filling, as opposed to the savory darkness of theirs.
Anyhow, a noble pitching-in. Reasonably tasty.
Follow the recipe the first time
Respect the proportions.