As some of you know, I am an aspiring chef. I enjoy cooking and devising new creations. And I hit a home run on Saturday night. I not only got a “10” but it was a “you gotta write this down” 10 . . . .
We were babysitting for Eve so I volunteered to make dinner. I stopped off at Fresh Market and reconnoitered the aisles. I was inspired. I got four 5 ounce lobster tails (50% off special), a large butternut squash, a yellow onion, some Portobello mushrooms and a bag of organic potatoes. And some fresh pitted Kalamata olives. The potatoes, I did in my usual way (mashed with garlic cheddar cheese). For the lobster tails, I cut the shell (all the way to allow expansion) and baked them for about 11 minutes at 400 degrees. But it was the squash dish that raised the roof.
I cut and diced the butternut squash; chopped the onion; and cut up the Portobello mushroom in 2″ pieces. I threw it all into a sauté pan with the usual Colavita olive oil. And I simmered over low heat (some pepper, 3 garlic cloves finely-sliced). Then I added chopped Kalamata olives. It sautéed for about 35 minutes (this cooked the squash perfectly). Then I left it covered while the rest was finishing. When all was done, I added some honey to the squash dish (see post of November 19, 2011) and turned up the heat. And I let things caramelize . . . .
I had the usual melted butter with lemon quarters for the lobster. The mashed potatoes were perfection. We had a dandy Catena malbec on the side. And a Talenti gelato (chocolate banana swirl) to finish things up. But the squash dish which I had divined was the unknown. I was perspiring. My eyes opened as Donna began to delve into the meal. She took a bite. Another. Another. And looked up. . . .” you gotta write this down.” It was a “10.” Next stop? “Top Chef.” Don’t laugh . . . .