Sherry asked me to get in the kitchen and whip up something, so I came up with this. I wish I could think of names for these dishes.
1 red bell pepper
1 yellow bell pepper
1 poblano chile
1 Texas Sweet or Vidalia onion (Red or regular yellow will do.)
1 small tomato; diced
1/2 – 1 Tsp butter
6.5 ounce can of clams with juice
1 ear fresh corn, kernels cut from cob
grated cheese (Colby Jack works great.)
Tony Cachere’s Instant Roux (or make your own roux.)
spaghetti or other favorite pasta
wine, beer, soft drink, stock, or water
Prepare a pot of water for cooking the pasta. Later, when closer to serving time, follow package instructions to cook pasta to medium firm.
Roast the red, the yellow, and the poblano over open gas flames, turning often until blackened all over. Place in plastic bags and seal. Allow to steam in the bags for at least 15 minutes. While the peppers are resting, steam the onions until tender.
Peel the peppers and remove stems and membranes. Dice them coarsely.
Begin cooking pasta according to package instructions. Spray skillet with non-stick spray over medium head. Add peppers, onions, corn, and tomato. Cook over medium heat, stirring frequently. Sprinkle with garlic powder; add a teaspoon of sugar, and a bit of thyme and basil.
Add the liquid from the clams, reserving the claims for right at the end.. If needed, add a half cup or so of water, stock, beer, wine, or soft drink. Stir until simmering again. Then sprinkle in a tablespoon or so of Cachere’s Instant Roux.
Stir until well blended.
Drain pasta when it’s done. Stir the clams into the pepper mixture.
Grate a few tablespoons of cheese into the bottom of each serving bowl. Top with pasta; and with pepper and onion sauce.