Shed Red how do I love thee. Let me...gimme that.....
It's been about 53 days, 16 hours, and 23 minutes since we had lunch at The Shed in Santa Fe, New Mexico. Not that I'm counting, but its been a while and we polished off the last of the Shed Red chile sauce we brought home with us from our New Mexican road trip.
While last night I experienced a bit of culinary inspiration (pesto/pancetta/feta stuffed chicken thighs with mashed potatoes, roasted carrots and a quickie beurre blanc to go over it all) tonight was another matter all together.
Tonight involved no pre-dinner inspiration, and motivated by dwindling funds, we opt to just go straight home and see what we can make for dinner using the current contents of the fridge and pantry.
Then I saw that almost empty jar of Shed Red. Just like the earthy heat lights up my taste buds, the jar of sauce sparked of inspiration for tonight. When in doubt: huevos rancheros.
A simple cheese quesadilla was placed underneath some home fries and pinto beans, then two over-easy eggs, all topped with a generous spoonful of Shed Red.
In those first few bites I am kind-of, sort-of, maybe-just-a-little, gone away to Santa Fe. Earthy low burn heat that cranks up as you work your way through the dish. Tasty heat that sneaks up on you in the form of the slightest patina of sweat on your brow and the little places under your eyes. Huevos Rancheros or any hash-type meal rarely fails to satisfy or comfort. The same can be said for the Shed Red.
That's 53 days, 16 hours, and 34 minutes now. Just in case you were keeping track....